Chuck Roast Beef Ragu Lasagna

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 79:9

    [9] Help us, O God of our salvation,

        for the glory of your name;

    deliver us, and atone for our sins,

        for your name’s sake!

 

 

4 oz diced pancetta

2 lb boneless chuck roast cut in 2 inch chunks( Italian seasoning to coat beef chunks)

Refrigerate for 3 hours or more hours

2 T olive oil 

1 large sweet onion, chopped 

1 Fennel bulb, diced 

2 T roasted mashed garlic

1 c dry red wine ( I always used a Cotes du Rhone French wine)

1 bottle of tomato purée ( I used Cento Passata)

2 T sugar

Salt and pepper to taste sate 

Crushed red pepper to taste

Béchamel sauce:

½ c butter

½ c AP flour

4 c whole milk

½ t kosher salt

½ t white pepper

¼ t nutmeg

Cottage cheese filling

16 ounces cottage cheese (whole milk)

2 eggs

2 T parsley 

2 T basil 

1 oz Parm, freshly grated 

½ c grated mozzarella

Salt and pepper

9 sheets oven ready lasagna pasta

Finishing cheeses

1½ c grated mozzarella

1 c grated Parmesan 

Cook the pancetta

Preheat oven to 350ºF

Place the diced pancetta in a Dutch Oven

Add olive oil

Turn the heat to medium

Stir occasionally for 4 to 5 minutes until the fat renders and the pancetta browns. Remove the pancetta from the pot and transfer to a large bowl

Brown the beef

Place the beef in the pancetta fat, add oil and cook over medium-high heat for 3 to 5 minutes per side until well browned on all sides

Transfer them to the bowl of pancetta

Add the diced onion and fennel to oil

Sauté for 5 to 7 minutes

Season the vegetables with salt and pepper

Pour in 1 cup of red wine 

Simmer the ragù

Add the tomato purée 

Stir in all of the meat

Season the sauce with salt, pepper, sugar, and crushed red pepper

Bring to a light boil

Once boiling, cover the pot and turn off the heat.

Cover with a parchment round and lid

Transfer to the preheated oven for 3-4 hours or until the beef can be shredded easily with a fork

Remove the pot from the oven

Taste the ragù and season if necessary 

Remove beef to plate

Shred beef

Add back to pot

Refrigerate the ragù, remove the solid fat layer

Turn the heat to medium-low and allow the ragù to simmer uncovered for 15 minutes

Prepare the cottage cheese

Combine all of the ingredients for the cottage cheese mixture in a bowl

Use a whisk beat until smooth and creamy

Season with salt and pepper to taste.

Prepare the béchamel:

Melt ½ cup of butter in a large saucepan over medium heat

Add flour and stir into the butter for 1 to 2 minutes

Simmer for 5 to 10 minutes over medium-low heat, whisking regularly, until the béchamel is smooth and thickened

Season with ½ t kosher salt, ½ t white pepper, and ¼ t nutmeg

To assemble 

Preheat oven to 350ºF.

Use 9×13 foil baking pan

Add 1/3 of the meat sauce to bottom

Add 3 Pasta sheets

Add 1/3 c of the béchamel and spread 

Place 3 lasagna sheets over the béchamel

Add 1/3 beef ragu

Spoon half of the ricotta mixture on top of the lasagna 

Place 3 more lasagna sheets on top of the béchamel

Add rest of ragu

Add 1/3 of bechamel 

Add finishing cheeses

Bake the lasagna:

Cover the lasagna with foil

Transfer to the oven for 45 minutes

Remove from the oven and remove the foil

Sprinkle 1½ cups of grated mozzarella cheese on top. Return to the oven and bake uncovered for 15 minutes

After 15 minutes, broil the lasagna for 3 to 4 minutes to brown the cheese further, if desired

To serve

Allow the lasagna to cool for 15 minutes 

Celery Waldorf Parmesan Salad

 

 

 

 

  Psalm 72:11

    [11] May all kings fall down before him,

        all nations serve him!

Veggie Fruit mixture 

1 bunch celery, reserve leaves, cut stalks chunky

1 English cucumber, sliced thin 

1 Shallot, thin sliced  

12 pitted Dates, chopped

1 large Apple, chopped last 

1/4 c chopped Parmesan 

Wash veggies 

Chop veggies and cheese

Toast nuts

Toss together

Dressing

1-1/2 c shredded Parmesan 

1/4 c olive oil

1 t Dijon 

1/4 c Mayo

1/4 c Lemon juice

1 T Honey

1 T roasted Garlic 

Black pepper to taste

Mix

Add dressing to veggie fruit mixture 

Add 1/2 c walnuts

Dress with chopped celery leaves

Oh Goodness!! Delicious!

Ground Chicken Bacon Cheeseburger Hash Brown Pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Daniel 12:3

[3] And those who are wise shall shine like the brightness of the sky above; and those who turn many to righteousness, like the stars forever and ever.

Potato Pie Crust

1 pkg fresh hash browns ( not frozen)

1 c shredded hoop cheese

1 t garlic granules 

1 t t salt

1/2 t pepper 

1/2 t onion powder 

Mix and mash into a non stick sprayed deep dish pie plate

Mash using a metal measuring cup

Air fry 325 degrees for 13-15 minutes 

Remove and mash again using the measuring cup

Make the sides as tall as possible 

Set aside to prepare filling

Chicken Bacon Cheeseburger filling

1 lb ground chicken ( mash with potato masher)

1 small Onion, chopped

1 t sugar to caramelize onions 

1 t bacon grease or olive oil

2 t Burger or steak seasoning 

2 T Worcestershire sauce

1/2 c panko

1/2 c ketchup

1 T yellow mustard

1/4 c bacon bites ( microwave to crisp)

2 beaten eggs 

Dill pickle slices to cover top

2 c grated hoop cheese (1c for top and 1c for filling) 

Brown chicken in non stick skillet add burger seasoning and Worcestershire sauce

Remove to large bowl

Add onions and grease to skillet 

Caramelize onions 

Add to bowl

Add ketchup mustard panko beaten eggs 1 c cheese and bacon

Mix and put into potato pie crust

Evenly distribute 

Cover top with dill pickle slices

Then cheese

Air fry 325 degree for 25-30 minutes 

Chicken Cordon Bleu Quesadillas for Two

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 73:26

    [26] My flesh and my heart may fail,

        but God is the strength of my heart and my portion forever.

6 Fajita size flour tortillas

3 slices deli Tavern ham

6 BBQ chicken deli slices ( I used Sweet B BBQ chicken)

9 slices Provolone cheese

1/2 c shredded mozzarella 

Clarified butter for pan toasting

1 T panko

1 T butter

Melt butter and panko in microwave, covered for 30 seconds, stir then another 30 seconds to toast 

Set aside

PARMESAN SAUCE

1 T butter

1 T flour 

1/2 c milk

Melt butter, add flour stir and add milk

Add the below ingredients 

1/2 t chicken base 

1/2 t nutmeg

1/2 t Cholula 

1/4 c grated Parmesan 

Simmer until thickened 

Set aside

Using a non stick skillet, grease bottom with clarified butter 

Add a bottom tortilla 

Add 1-1/2 slice of provolone 

Then ham slice

Few toasted panko crumbs

1-1/2 pieces of provolone 

BBQ chicken slices 

2 t Parmesan sauce 

Mozzarella 

Top tortilla

Flip and toast both sides

Add to cutting board 

Cut with pizza cutter 

Repeat exactly until you have 3 complete Quesadillas 

Southern Hush Puppies with Spicy Dill Pickle Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 Corinthians 2:9-10

[9] But, as it is written, 

    “What no eye has seen, nor ear heard,

        nor the heart of man imagined,

    what God has prepared for those who love him”—

    [10] these things God has revealed to us through the Spirit. For the Spirit searches everything, even the depths of God.

1-1/2 c Cornmeal

1/2 AP flour

1-1/2 t baking powder

1/2 t baking soda

1-1/2 t salt

1/2 t Sugar

1/2 onion powder

Whisk dry

Add

1 beaten egg 

1 c Buttermilk

1 small diced Onion 

Whisk

Let sit 20 minutes before deep frying

350 degree oil

Use cookie scoop

1 minute each side

Spicy Dill Pickle Dipping sauce

1 c Mayo

1 T yellow mustard 

1 T hot sauce

1 T fresh lemon juice

Whisk until smooth 

1/2 t garlic granules 

1/2 t Smoked paprika 

1 t sugar

1 t onion powder 

1/4 t coarse black pepper 

Whisk

1/4 c diced spicy dill pickle 

Whisk

Refrigerate