White Wine Sauce Lasagna

                                                                                                                                        

1 (8 oz.) lasagna noodles

1 teaspoon olive oil

3 T chopped sun dried tomatoes

1 lb. ground meat

1 cup onion, chopped

1 cup celery, chopped

1T minced garlic 

1 cup half-and-half cream

1 cream cheese, cubed

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried Italian seasoning

1 cup dry white wine

1 cup cheddar cheese, shredded

1 cup Gouda cheese, shredded (6 oz.)

1 1/2 cups small curd cottage cheese

1 beaten egg

12 oz. mozzarella cheese

Directions

Cook the lasagna, drain well. Sprinkle with olive oil; toss gently, and set aside. Cook the ground meat, onion, celery, and garlic until the meat is browned, stirring to crumble meat. Drain mixture. Add half and half and the next 5 ingredients; cook over low heat, stirring constantly, until the cream cheese melts. Add the wine, cheddar cheese, and Gouda cheese; cook, stirring constantly, until the cheese melts. Remove from heat. In a small bowl, hand beat the cottage cheese and egg. Set aside. Layer half of the reserved noodles in a greased 13x9x2 inch baking pan. Top with half the reserved meat mixture, half the cottage cheese mixture, and half the mozzarella cheese slices. Repeat layers omitting the mozzarella. Bake, uncovered at 375 degrees for 20 minutes. Top with the remaining mozzarella, and bake an additional 15 minutes. Let stand 10 minutes before serving.

Cheese Spinach Artichoke Souffle Panera Knock Off

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

 3 tablespoons frozen spinach, thawed

 3 tablespoons minced artichoke hearts

 2 teaspoons minced onion

 1 teaspoon minced red bell pepper

 5 eggs

 2 tablespoons milk

 2 tablespoons heavy cream

 ¼ cup shredded cheddar cheese

 ¼ cup shredded Monterey Jack cheese

 1 tablespoon shredded Parmesan cheese

 ¼ teaspoon salt

 1 8-ounce tube Pillsbury Crescent butter flake dough

 melted butter

 ¼ cup shredded Asiago cheese

Directions:

Preheat oven to 375 degrees F.

 Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes. Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.  Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.  Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of Asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffle's from each ramekin and serve hot.

Martha Stewart's Angel Biscuits

                                                                                                                             

These are delicious!!! If you want to use this recipe for a shower or party, you can make these petite size and use the mustard sauce. Makes 24 biscuits! I made ham biscuits but you could use any breakfast meat.

2 packages active dry yeast

1/4 cup warm water (100 to 110 degrees)

5 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon baking soda

2 1/2 tablespoons sugar

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus 1/2 cup (1 stick) butter, melted and cooled, for brushing

2 cups buttermilk

Directions

Preheat the oven to 450 degrees. Butter a baking sheet or line it with parchment paper and set aside.

Dissolve the yeast in the warm water and let stand until foamy, about 5 to 10 minutes.

Sift the flour, baking powder, baking soda, sugar, and salt together into a large bowl. Transfer half of the dry ingredients to the bowl of a food processor and cut in the cold butter, pulsing, until the mixture resembles coarse meal, with some larger pieces of butter still remaining. Transfer the mixture back to the bowl with the dry ingredients and mix to combine. Make a well in the center of the bowl and add the yeast mixture and buttermilk. Stir until a dough forms and turn out onto a floured board. Knead until the dough is smooth and no longer sticky, about 5 minutes.

Roll out the dough to a thickness of 1/2 inch, and cut out 1 1/2-inch rounds with a biscuit cutter. Set the biscuits 2 inches apart on the baking sheet; brush the tops with melted butter, and bake until lightly golden (they should not brown), 10 to 12 minutes.

Mustard Sauce

1/2 cup dry mustard

3/4 cup distilled white vinegar

1/2 cup white wine or dry vermouth

3 eggs

1/2 cup sugar

1/2 tablespoon salt

Directions

Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl. Cover and soak overnight.

Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.

Cool and refrigerate until ready to use.

Chinese Fried Chicken

                                                                                                                                        

Thanks Kittencal!!

SWEET AND SOUR RED SAUCE

1/2 cup ketchup

1 teaspoon soy sauce

1/3 cup white vinegar

1/2 cup brown sugar, lightly packed

1 cup white sugar (can reduce 2-3 tablespoons for a less sweet taste)

3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)

3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)

This batter can also be used to make onion rings or shrimp.

CHINESE CHICKEN BATTER

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)

2 teaspoons sugar

1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)

1 -2 teaspoon sesame oil (optional but good to add)

Oil (for frying)

8 chicken breasts cut into bite-size pieces

Seasoning salt (optional)

Directions:

To make the sweet and sour sauce; in a saucepan combine the first 5 ingredients until combined. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).

To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth. Add in chicken pieces; using clean hands and mix until well coated. Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes). Remove to a paper towel. Sprinkle with seasoning salt immediately after frying if desired.

White Wine Mustard Crusted Chops

                                                                                                      

6 thick pork chops
meat tenderizer ( I like Adolph's seasoned)
paprika
1/2 c white wine
3 T olive oil
1t Dijon on each chop

Cover chops with tenderizer on one side and paprika on the other. Pierce with a large pronged fork.
Grease skillet with 3T oil and heat to medium heat. Sear chops, on both sides, in a large skillet. Pour a little wine and add Dijon on each chop. Finish in oven on broil for 10 minutes on each side.

Giada's Beef Tenderloin

                                                                                                                               

Cooking spray

2 t cumin seeds

2 t coriander seeds

3 T garlic, minced

1/4 t kosher salt

1 t freshly ground black pepper

2 T Olive oil

3 1/2 – 4 lb. beef tenderloin trimmed

For the mayonnaise

1 c mayonnaise

1/4 c mascarpone, at room temperature

1/3 c finely chopped fresh basil

1 T curry powder

1 t paprika

Kosher salt and freshly ground black pepper.  Place a rack in the center of the oven and preheat oven to 450 degrees F. Spray a heavy baking sheet with cooking spray and set aside. Grind cumin and coriander seeds in a spice grinder, or place in a zip top bag and crush with a rolling pin or the bottom of a saucepan. Heat a small skillet over medium; add the spices and cook for a few seconds, then scrape into a small bowl. Sprinkle garlic with salt. Holding a chef’s knife, at a 45 degree angle, scrape garlic and salt together to form a paste. Add paste, pepper, and oil to the bowl with the spices; stir until smooth. Place meat on prepared baking sheet and rub with spice mixture. Cook for 35-40 minutes or until a meat thermometer in the thickest part of the beef registers 125 degrees F. Loosely cover meat with foil and let rest for 20 minutes. Meanwhile make the mayonnaise. Whisk first 5 ingredients in a small bowl until smooth. Season with salt and pepper to taste. Cut meat into 1/4 inch thick slices and arrange on a platter. Spoon mayo into a bowl and serve with meat.

Quick Yeast Rolls

                                                                                                

3 1/4 cups bread flour

2 t plus ¼ t instant yeast( I used SAF instant yeast)

1 1/4 cups milk

1/4- 1/2 cup sugar

use half of each to make the 1/4 c shortening and butter mixture

1 egg

1 teaspoon salt

Preheat oven to 400 degrees

In a large bowl, add 1 1/4 cup flour & yeast. Mix with whisk until combined.  In a saucepan, over medium heat, add milk, sugar, butter and shortening.  Stir constantly until shortening and butter has melted. Do not boil.  Using an instant read cooking thermometer, heat to 120-130 degrees. Pour milk mixture into flour mixture. Add in the egg.

Beat on low speed for 1 minute and then on high speed for three minutes. (This is important for a fluffy texture.)

Next, add in the salt and the rest of the flour (2 cups). Use a wooden spoon to mix in the flour until a soft ball of dough forms. Grease a bowl with vegetable oil and place the ball of dough into it. Cover with a dish towel for 20 minutes.

Spread a thin layer of melted butter in the bottom of a 9 X 13 pan.

Make small rolls, pat out to a 3 inch circle. Fold each side over and turn seam side down.

Place it into the pan. Brush tops with melted butter. Bake 10-14 minutes or until golden. Serve with honey butter.

To make honey butter, soften butter and add honey. I used a 1/2 stick of butter and 2T of clover honey. Just cover and refrigerate after use.

Buttermilk Pan Rolls

                                                                                                      

This is my first attempt at making yeast rolls. I made them for lunch and they were very good, all gone by dinner time.

1 c buttermilk
1/4 c water
1/4 c olive oil
3 c bread flour
1t salt
2 T sugar
1/2 t baking soda
2 and 1/4 t instant yeast

With a hand held mixer, take 1 c flour, the sugar , the salt, the baking soda and the yeast and mix. Combine the water , oil and the buttermilk and heat to 120 -130 degrees. Combine the dry mixture and the liquids mixture on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in remaining flour to make a soft dough. Knead on a floured surface until smooth, about 2 minutes. Press dough evenly into a greased 9 inch square pan. Cut rolls but not all the way through, into 12 same size pieces. Cover with a dish towel and let rise in a warm place free from drafts until indentation remains after touching. Bake in a preheated 400 degrees oven for 15 to 20 minutes until golden brown.

Giada's Grilled Corn Dish

                                                                                                                                   

6 ears corn, husks and silks removed

3 tablespoons unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1 tablespoon flour

3/4 cup heavy cream

1/3 cup whole milk

1/4 cup grated Parmesan

2 tablespoons chopped fresh flat-leaf parsley

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Giada's Sausage Manicotti

                                                                                                                      

Fonduta sauce:

3/4 cup milk

1/2 cup heavy cream

6 ounces (about 3 cups) grated Pecorino Romano

1/4 cup chopped fresh basil leaves

2 tablespoons olive oil, plus extra for drizzling

1 pound sweet Italian sausage, casings removed

1 large or 2 small shallots, finely chopped

2 cloves garlic, minced

1/4 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1/4 cup white wine, such as Pinot Grigio

3/4 cup (4 ounces) frozen petite peas, thawed

1/2 cup whole milk ricotta

12 manicotti shells

1 (26-ounce) jar marinara sauce

2 cups (8 ounces) shredded mozzarella

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

Parker House Rolls

                                                                                                                                           

1 package active dry yeast

1 1/2 cups warm water (105 degrees F to 115 degrees F)

5 cups sifted all-purpose flour, divided

1/2 cup sugar

1 1/2 teaspoons salt

1/2 cup shortening, melted (cooled to 105 degrees F to 115 degrees F)

2 large eggs, lightly beaten

1/2 cup butter, melted

1 1/4 cups all-purpose flour

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening.  Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended.  (Dough will be soft and sticky.)  Brush or lightly rub dough with some of the melted butter.  Cover loosely with a damp tea towel; let rise in a warm place (85 degrees F), free from drafts, for 1 1/2 hours or until doubled in bulk.

Grease four (8-inch) round foil cake pans; set aside.  Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface.  (Dough will be soft.)  Sift 1/2 cup flour evenly over dough.  Roll dough to 1/2-inch thickness; brush off excess flour.

Cut out dough using a floured 2-inch biscuit cutter.  Pull each round into an oval, approximately 2 1/ inches long.  Dip one side of oval into melted butter.  Fold oval in half with buttered side facing out  (Floured side will form the famous Parker House pocket.)

For each pan, place the fold of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal.  Place 5 rolls in inner circle, and 1 roll in center, for a total of 16 rolls per pan.  Cover loosely with a damp tea towel, and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk.

Preheat oven to 400 degrees F.  Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Yield:  64 rolls

Easy Flatbread

                                                                                                            

1 pgk active dry yeast

1 1/2 c warm water

1 t salt

1/4 c olive oil

3 1/2 to 3 3/4 c all-purpose flour

1/2 t salt

1/2 t black pepper

1/2 grated parmesan cheese

Directions

In a large bowl, combine the yeast, water, 1 t salt and 1 T olive oil and let stand until bubbles begin to form (about 5 minutes).

Gradually in 3 1/2 c flour until the dough has formed.

Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

Place the ball of dough into a bowl with 1 T olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).

Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.

Gently stretch each flatbread into a oval and place on a greased baking sheet.

Sprinkle each flatbread with parmesan cheese, salt and pepper then drizzle with remaining olive oil.

Bake in 450 degree oven for 10 minutes.

Oven Pulled Pork

                                                                                                                                                                                                                 

1 pork roast (shoulder or butt)

1 jar Creole Butter Injectable Marinade(comes with the injector)
1 (2) litre Dr. Pepper
rub of your choice (you can find my rub recipe on this blog)

I used a large pork butt, bone in, which I cut into three chunks. I injected the whole jar of the creole butter into the large chucks, I used the mild flavor. You do not have to wait but one hour before you start cooking.
I used foil pans which I doubled, for strength, and I put two cups of Dr. Pepper in the bottom of the pan. Pat a generous amount of rub on top and sides of the chunks. I put the bone in chunk in a pan and the two smaller boneless chunks in a pan. Seal tightly with foil. I cooked mine on 350 degrees for 3 hours and then on 300 degrees for 3 more hours. The pork was really good and easy to pull. If you have time, it would be good to smoke them on the grill before you cook them in the oven. I missed the smoke flavor but these were still mighty tasty, so tender and juicy!! I freeze the left overs for use in my gumbo recipe, found on the blog.

Creamy Dill Sauce

                                                                                                                                              

You can use this on fish, chicken or vegetables!

1/3 cup sour cream

1/4 cup mayonnaise

2 T  heavy cream

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1 teaspoon prepared horseradish

3/4 teaspoon fresh dill weed

1/4 teaspoon garlic salt pepper to taste

Dr. Pepper Ribs

                                                                                                                          

These are beyond good!!! Thanks Michael!!

3 racks baby back ribs

1 large (2 liter) bottle of Dr. Pepper

1/4 cup salt

BBQ Sauce of your choice( These are so good with just the rub, bbq sauce is optional).

Place the ribs in a large baking dish or plastic bag. Pour in Dr. Pepper to cover them. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with chili powder or your favorite rub(you can find my rub on this site). Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat falls off the bone.

Asian Slaw

                                                                                                                              

1 package of coleslaw mix

1 bunch of green onions, chopped

2 packages of chicken flavor Ramen noodles, crushed coarsely

1 c toasted sunflower seeds

1 c silvered almonds

Dressing

1/3 c vinegar

1/2 c sugar

1/4 c olive oil

2 T soy sauce

2 chicken flavor packets from the Ramen noodles

Mix vinegar, sugar, flavor packets and soy sauce. Slowly add oil as you use a whisk to incorporate.

Set aside.

In a large bowl, add the coleslaw mix, chopped green onions and toss in the dressing.

Do not add the noodles, seeds and nuts until ready to eat.

This slaw is supposed to be crunchy when eaten.

Mimi’s Layered Ziti Bake

                                                                                                        

1 lb. mild Italian Sausage browned

1 24 oz. jar of Spaghetti sauce

1 8oz tub of Ricotta cheese

2 c Parmesan Reggiano

2 beaten eggs

2 c Mozzarella shredded  

½ c heavy cream

4 T chopped Italian parsley

2 t Italian seasoning

Box of mini Ziti pasta cooked for 7 minutes in salted waterand drained.

Mix the beaten eggs, the Ricotta, the seasonings and ½ c of Parmesan.

Put a third of the sauce in the bottom of a 13x9 greased pan.

Add a third of the Ziti pasta, a third of the sausage, a third of the Ricotta mixture and a third of the Mozzarella.

Repeat the other two layers beginning with the sauce, then the pasta, meat, the Ricotta mixture, and ending with the Mozzarella cheese on top.

Add Parmesan and the parsley to the top layer.

Add the cream around the edges after you have pulled the sides loose from the side of the pan with a spoon.

Cover and bake for 45 minutes in a pre-heated 350 degrees oven.