Lasagna Soup

 

I was inspired to make this soup; as it sounded delicious, but also I attempted homemade burrata (went to a cheese making class recently) and want to utilize in a dish. So instead of the ricotta cheese that is suggested for topping, I am going to use the burrata. I also may try a different pasta, perhaps fanfalle. I will most likely freeze some, but without the pasta or toppings and add them when served.

Ingredients:

• 8 ounces lasagna noodles, broken into pieces (about 10 noodles) or pasta shape of your choice, cooked according to package directions
• 1 tablespoon EVO, plus more for drizzling
• 1 onion, chopped
• 1/2 pound hot or sweet Italian sausage, casings removed or bulk
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano (I have a Italian blend I use from Spice House)
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 1-15 ounce crushed or diced tomato
• 1/4 cup heavy cream
• 1/2 cup fresh basil, chopped (I used chopped parsley cause I love parsley)
• 1/3 cup grated parmesan (I going to add this as the topping before serving)
• Ricotta cheese, for topping

Directions:

Cook noodles according to package instruction, drain, drizzle with olive oil and set aside.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the onion and stir till softened, about 4 minutes. 

Add the sausage, garlic and oregano, stirring and breaking up the sausage. A large whisk works great for this. Cook until the sausage is browned, about 3 minutes.

Add the tomato paste and cook 2 minutes.

Add the chicken stock, tomatoes and 1 cup water. Cover and simmer for about 10 minutes.

Stir in the heavy cream and chopped basil. (At this point I would freeze if desired.)

Add the cooked pasta to the hot soup.

Ladle soup into bowls and garnish with Parmesan and ricotta cheeses.

Creamy Red Wine Vinegaigrette

 

This is easy and delicious; what is not to like...

Ingredients:

• 3 tablespoons red wine vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon roasted garlic granules or fresh minced garlic
• 3 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Combine red wine vinegar, mayonnaise, honey, red pepper flakes and garlic. Whisk until well combined. 

Slowly add the olive oil and whisk to emulsify. Add the salt and pepper.

Printed

BLT Pasta

 

Ree Drummond on Food Network. I changed this up a bit, not because I did not like the ingredients (well not a kale fan!) ; just used what I had on hand. Original recipe below and then changes I made in parentheses. In place of the cherry tomatoes and the cream I used 1 cup of sauce made from (Baked Feta Pasta 7/17/2022 label: sauces) Original recipe serves 4-6 lucky folk, my version serves 2.

Ingredients:

• 12 ounces fusilli pasta (I used Jovial gluten-free fusilli and just cooked 4 ounces to serve two)
• 8 slices bacon, chopped (I used 2 slices)
• 2 cups cherry tomatoes (see notes above)
• 3 garlic cloves (I used all 3)
• 3 green onions (I used all 3)
• 1 cup heavy cream (see notes above)
• 1/2 cup chicken stock
• 3 cups baby kale (I used one spiralized zucchini and 4 ounces sliced mushrooms)
• 1/2 cup pesto (I used chopped fresh parsley)

Directions:

Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon and place on a paper towel lined plate. (I used about 1/2 of the bacon fat.)

Add the tomatoes, garlic and green onions, plus a little salt and pepper and toss in the bacon fat. (I did just the garlic and onions). I also added the prepared zucchini and mushrooms and saute 2-3 minutes.) (Then I added the sauce from Baked Feta Pasta and the chicken broth.)( Remove from the heat.) (Add the chopped, cooked bacon). (Add the chopped parsley). Original recipe adds the cream and broth and cook till thickened. Remove from the heat and add the chopped, cooked bacon.

Cook pasta according to package directions, drain and toss in the sauce.

Original recipe lay the baby kale onto a platter. Top with the hot pasta and dot with the pesto.

Printed

Baked Manicotti with Sausage

 

I normally make manicotti with just cheese, but this one sounded good and had Italian sausage in freezer that needed to be cooked. This is company worthy dish. Always nice to breakup steps instead of preparing all at once. 6 servings

Ingredients for Fonduta Sauce:

• 3/4 cup whole milk ( Add 1 tablespoon heavy cream to glass measuring cup & fill to 3/4 cup 1% milk)
• 1/ cup heavy cream
• 2 cups grated Parmesan cheese (Giada's orginal recipe calls for 3 cups grated Pecorino Romano)
• 1/4 cup basil, chopped ( I used parsley)

Directions for Fonduta Sauce:

In medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce to low and whisk in the Parmesan and whisk till smooth. ( I had to increase heat in order for the Parmesan to melt). Remove from heat and add 1/4 cup parsley. Also added fresh cracked pepper and lemon pepper seasoning. Set aside.

Ingredients for Sausage Filling:

• 1 pound sweet Italian sausage, casings removed
• 1 large shallot
• 2 cloves garlic, minced
• 1 tablespoons EVOO
• salt and pepper to taste ( I tasted once I added the cheeses before I added )
• 1/4 cup white wine
• 1/2 cup whole milk ricotta
• 1-2 cups shredded mozzarella

Directions for Sausage Filling:

In large skillet, heat the olive oil over medium-high heat.

Add the sausage, shallots and garlic. Cook until sausage is cooked and vegetable softened; about8 -10 minutes. Break up sausage into bite size pieces.

Increase the heat to high and the wine; cooking till wine evaporates.

Set aside to cool.

Add the ricotta and 1/2-1 cup fonduta sauce. Taste for salt and pepper.

To Assemble:

Preheat oven to 350-degrees

The recipe called for 12 manicotti shells, cooked to packaged instructions.

Spread 13 ounces of marinara sauce on bottom of a lightly oiled baking dish. ( Recipe calls for total of 26 ounces marinara. I used Rao ).

Fill the shells with the sausage filling and arrange in a single layer on the prepared baking pan.

Pour remaining marinara over the top of the shells.

Spoon the fonduta sauce on top and sprinkle with mozzarella. 

Bake until bubbly and golden brown, 30-35 minutes.

Sweet Potato and Cashew Dip

 

This is from Nom Nom Paleo and mine did not turn out as smooth as the picture. However, I love all the ingredients so figured can not go wrong; and I was correct! This makes 8 servings and will keep in the frig for 5 days. Of course I froze extras. 

Ingredients:

• 1 large orange-flesh sweet potato; garnet or jewel
• 5 tablespoons EVOO
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 cup raw unsalted cashews, soaked and drained (see note below)
• 1 teaspoon yellow curry powder, plus more to taste
• 1 1/2 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/8 teaspoon ground turmeric

Directions to soak cashews:

To 2 cups warm water add 1/2 teaspoon salt and 1/4 teaspoon apple cider vinegar and add cashews. Soak for 2-4 hours. Alternately, place cashews in 2 cups boiling water for 10 minutes. Drain.

Directions:

Preheat oven to 400-degrees. 

Prick the sweet potato with a fork and lightly brush with olive oil. Bake for 45-60 minutes. 

Set aside to cool. Peel skin off and mash potato with a fork.

In large skillet, heat 1 tablespoon of olive oil and saute onion over medium heat with a pinch of salt for about 5 minutes. Add the garlic and saute 30 seconds.

Grab you blender or food processor and pour 1/4 cup remaining olive oil with the lemon juice and apple cider vinegar.

Add the onion mixture, mashed sweet potato, soaked and drained cashews, cumin, sweet paprika, turmeric and salt.

Blast till smooth.

Balsamic-Glazed Turkey Meatballs

 

This recipe is from Justin Chapple of FoodNetwork. I have been wanting to try this recipe and so glad I did! Instead of being simmered in a tomato sauce, the meatballs get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. Melt provolone cheese onto sub rolls and you have got yourself dinner! People this is delish!

Ingredients:

• 1 1/4 pounds ground turkey ( I use the 93% lean)
• 1/2 cup Italian-style bread crumbs ( I use gluten-free)
• 1/2 cup parsley leaves, finely chopped, plus more for garnish
• 3 scallions, minced ( I used both white and green of scallion )
• 3 cloves garlic, finely grated
• 2 teaspoons kosher salt ( I used WF Lemon Pepper seasoning )
• 1 teaspoon fresh ground pepper
• 2 tablespoons EVOO
• 1 cup chicken stock
• 1/3 cup balsamic vinegar ( Justin suggested do not need to buy the spendy balsamic for this )
• Splash of soy sauce or tamari
• 4 sub rolls, split
• 12 slices provolone ( bought presliced at WF )
• Freshly grated Parmesan, for topping

Directions:

Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well.

Scoop out mixture into 2 tablespoon-sized meatballs ( approximately 21 meatballs ) and roll out into neat balls. 

Heat the olive oil in a large in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6-8 mintues.

While meatballs are browning, whish the stock, vinegar and soy sauce together in a small bowl. Pour the mixture into the skillet with the meatballs and bring to a boil over high heat.

Reduce the heat to medium and simmer, basting occasionally, until the meatballs are cooked through and the sauce has thickened, 8-10 minutes.

Meanwhile, preheat the broiler with a rack about 8-inches from the heat source. Arrange the split sub rolls on a baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and rolls are lightly toasted on edges, 1-2 minutes. Watch closely.

Fill the subs with the meatballs, spooning some sauce on and top with Parm and chopped parsley. Justin suggested topping with baby arugula, but optional.

Printed

German Chocolate Cake

 So I am posting this before tasting; as the reviews speak for themselves. Made for Robert's 68th, yikes, 68! Serving to fam tomorrow. Thanks to Lauren Allen of Tastes Better From Scratch. I chickened out to pipe the blossoms on the edges and opted for along the base. Next time! I think next baking round I may add a tad less cocoa powder to the cake batter; as visually very dark. I did this for the frosting this time and was pleased with the visual. It truely is easy to make; as I broke up the steps. Made the cake one day and froze; as was mentioned, frosts more easily. Next day made the German Chocolate frosting; dividing into 2 equal portions and refrigerated. Be sure to set out the coconut frosting one hour before assembling. I made the chocolate frosting day of. The website has great suggestions for baking as in a 9x13-inch pan or cupcakes. The same recipe for the cake can be found under Chocolate Cake.

Ingredients for the Chocolate Cake:

• 2 cups granulated sugar
• 1 3/4 cup flour (high altitude, add 3 tablespoons extra flour)
• 3/4 cup unsweetened cocoa powder (gonna try a little less next time)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup canola oi
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions for Chocolate Cake:

Heat oven to 375-degrees.

Grease two 8 or 9-inch round cake pan. Cut a round of parchment paper for the bottom of each pan, to make sure the cake comes out easily. I lightly greased the parchment paper as well.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.

In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.

Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water.

Pour into prepared pans equally.

Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.

Cool 5 minutes in the pan and then invert onto wire rack to cool completely.

At this point; once completely cooled wrap tightly and freeze each cake round.

Ingredients for German Chocolate Cake Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut (to make sweetened coconut: add 4 teaspoons sugar to 1/4 cup hot water, stir to dissolve and add to unsweetened coconut and combine thoroughly)

Directions for German Chocolate Cake Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, beaten egg yolks and evaporated milk. 

Stir to combine and bring to a low boil over medium heat. Stir constantly until thickened. 

Remove from heat and add vanilla, nuts and coconut. Allow to cool completely. 

I divided frosting into 2 equal containers and refrigerated till used.

Ingredients for Chocolate Buttercream Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder (I used a little less)
• 3 cups powdered sugar, sifted
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Directions for Chocolate Buttercream Frosting:

Melt butter and stir in the cocoa powder.

Alternately add powdered sugar and evaporated milk. I did this by hand.

Add vanilla. Beat with electric mixer till right consistancy. I added about 4 tablespoons more powdered sugar.

Cake Assembly:

As I mentioned I froze the cake rounds. 

Place one cake round on serving plate. Smooth a thin layer of chocolate frosting over the cake layer and then spoon half of the coconut frosting on top, spreading to a smooth layer. Leave about 1/2-inch between filling and edge of cake.

Stack the second cake layer on top. Smooth chocolate frosting over entire cake.

Spoon remaining coconut frosting on top of the cake.

I sat the cake out uncovered; allowing enough time for the cake rounds to defrost before covering.