Friday, June 19, 2009

Katie -Lasagna Rolls


* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg


* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Italian (Olive Garden) Salad

Bag Salad Mix (I used the Dole Basic Romaine mix)
red onion
croutons (I cut and toasted my own. Cut into cubes. Drizzle with olive oil, salt and pepper, garlic and parmesan. Bake 350 for about 20 min. or until crispy).

1/2 C Mayo
1/3 C White Vinegar
1 t. Vegetable Oil
2 T. Corn Syrup
2 T. Sugar
2 T. Parmesan
2 T. Romano
1/4 t. Garlic Salt
1/2 t. Italian Seasoning
1/2 t. Parsley
1 T. Lemon Juice
Blend all in blender and refrigerate 20 min. before serving. Toss with salad.

Saturday, May 23, 2009

Buca di Beppo Penne Cardinale

This recipie says that it serves 4. I doubled it and had enough for 16 adults! So, if you are making it just for your family you might want to split everything in half.

1/3 cup olive oil
2/3 cup green onions
1/4 cup chopped or minced garlic
1 pound chicken tenders
1 teaspoon salt
1/2 tsp crushed red peppers (or less)
4 ounces white cooking wine
1 can artichokes, quartered
12 ounces cream
3 TBS butter
1 1/2 pound cooked penne pasta
4 ounces grated romano cheese

Cut the root from the green onions and cut the green onions into 1/4 inch rings. Cut the raw chicken tenders in half lengthwise. Quarter the artichoke hearts. In a large saute pan, heat the olive oil, add the green onions and chopped garlic. Saute for 3-4 minutes, until the garlic and onions are slightly browned. Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through. Deglaze the pan with white wine. Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter. Toss with the cooked penne and then the romano cheese.
(This recipe from ... with a few adjustments by me!)

Friday, March 20, 2009

Keri - March 2009

Fresh Fruit Salsa

2 C chopped pinapple
2 C chopped mango
2 yellow chili peppers (or 1 yellow pepper)
2-3 cloves garlic
4 T. sugar
1/2 C fresh lime juice
2 anaheim peppers
1/2 red bell pepper
3 T. apple cider vinegar
3 T. chopped cilantro
1 jalapeno pepper

Finely chop everything. Mix and serve with chips.

Keri - March 2009

Black Bean Salsa

1 15 oz. can black beans
1 T. cilantro
1 small onion
1 small red pepper
2 medium avacado
1 large tomato
2-3 T ketchup
1-2 t. lemon juice
1-2 t. apple cider vinegar
1/2 t. cumin
1/2 t. oregano
1 T. parsley
1-2 cloves garlic

Finely chop everything. Mix and serve with chips.

Keri - March 2009


3/4 cup honey

juice from 2 limes

1 T chili powder

1 /2 tsp garlic powder (or fresh garlic)

1 tsp cumin

1 pound chicken breast or tender, cooked and shredded

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (optional)

Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pam. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top. I served them with lime rice and salad.*NOTE: I'm sure they're awesome with the cream, but I omitted it and they are still amazing.