Lasagna

 Lasagna - 

The following is what I got from my mom. But here's another one. 

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/   (I used wine instead of water) 

Don't pre-boil the noodles, but make it advance so that it can soak the noodles overnight. 

1/2 lb ground beef

1/2 lb Italian sausage

white onion

2 cloves garlic

1 can whole tomatoes 

1 can tomato paste

dried parsley, dried basil, dried oregano

a touch of salt and sugar

1 cup and a half cottage cheese

1 beaten egg

grated parmesan cheese 

mozzarella cheese

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In a large skillet or saucepan, sauté the onion. Then add the ground beef, sausage, and garlic to the pan. Cook over medium-high heat until browned. Drain the fat if you want. Add tomatoes, tomato paste, parsley, basil, oregano and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes. Finally mix in a little sugar.

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In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 1 more tablespoon parsley, and 1 more teaspoon salt. Stir together well. Set aside.

To arrange, pour a little pasta sauce (mom recommends TJ's marinara sauce) on the bottom of the glass dish. Then start layering noodles. Put sauce on top and top with cheese mixture and mozzarella. Then repeat. Don't finish with cheese - wait until the next day for that.

Leave to sit overnight in the fridge.

When ready to bake, bake at 350 until bubbly (maybe 25-30 minutes). Add the last layer of cheese in the last minutes to get brown on top. 

Creamy chicken and asparagus pasta

 Ingredients

https://therecipecritic.com/lemon-garlic-chicken-asparagus-pasta/#wprm-recipe-container-61909

 7 ounces dried pasta (bow tie, etc) 
1 1/2 tablespoons olive oil
2 medium boneless skinless chicken breasts cut into 1 inch chunks or strips
Salt and black pepper to taste

1/2 teaspoon dried oregano
3 tablespoons butter unsalted
1 1/2 tablespoons minced garlic divided
1 pound asparagus ends trimmed and cut into 2-inch pieces
1/2 cup heavy cream
Juice and zest of one lemon
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup grated parmesan cheese plus more for garnish
1/2 cup grated mozzarella cheese
Chopped fresh parsley and lemon slices for garnish if desired

Instructions

• In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
  
  
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
  
• Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 ½ teaspoons salt + ½ teaspoon black pepper). Toss to coat well until everything is heated through.
  
• Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.
  

Enchiladas

 

Enchilada sauce

https://www.isabeleats.com/easy-enchilada-sauce/ 

I haven't had chili powder on hand, so I infuse the chicken broth with dried chili while I mix the spices. Since I don't have chili powder, I have also added taco mis to the spices to have more of that flavor.  This sauce is really tasty. 

https://www.isabeleats.com/red-chicken-enchiladas/ 

We use cooked rotisserie chicken and sauté that with onions and canned green chiles. Then we dip the tortillas in the red sauce, fill with the chicken mixture and some cheese. We also top the tortillas with cheese and some more green chiles to bake in the oven at 350 for 20 minutes 

https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/ 

Caesar dressing

 

Zucchini boats

 

Lemon Loaf (best lemon cake ever)

 Lemon Loaf: The Best Recipe Ever!!!

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Source  https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/ 

Prep time 15 minutes
Cook time 1 hour
Total time 1 hour 15 minutes

16 servings
202kcal
Maria Vannelli RD

Ingredients

2 cups all-purpose flour 284 grams 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 tablespoon lemon zest
1/2 cup unsalted butter softened 1 1/4 cup granulated sugar
3 eggs room temperature
1/2 cup lemon juice
1/2 cup milk room temperature

Lemon Glaze (optional):

1/2 cup icing sugar sifted 1/4 cup lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) .
2. Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
3. Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
4. In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
5. Gradually add the sugar and continue beating for another 2-3 minutes.
6. Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
7. Add lemon juice (the batter will curdle).
8. Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix. 9. If using add-ins, combine gently at this point.

10. Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

11. Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.

Notes Tips

Ensure oven is preheated to the right temperature.
Take out the milk, eggs and butter 30-60 minutes before starting.
Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
Make this lemon dessert your own by adding slivered almonds (1⁄2 cup) or poppy seeds (2 tablespoons).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 87mg | Potassium: 75mg | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.9mg

Lemon Loaf: The Best Recipe Ever!!! https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/ March 1, 2019

https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/