A bit of a different spin on lasagna...delicious!
Chicken Pesto Lasagna
2 chicken breast, boneless-cooked and cubed or shredded
16 oz part skim container of ricotta cheese
1 box of frozen chopped spinach-thawed
A 3 lb. bag of mozzarella cheese
1 jar of basil pesto (found in the spaghetti sauce aisle)
2 16 oz. jars of marinara sauce
1 1/2 boxes of oven ready lasagna noodles
1.) In a small bowl, mix thawed spinach, ricotta, and 3/4 jar of pesto.
2.)In a greased 9X13 pan, place a thin layer of marinara sauce. Place noodles on top of sauce.
3.) Spread thin layer of ricotta mixture on noodles, sprinkle mozzarella cheese and chicken, and end with a little more sauce.
4.) Continue layers until pan is full (about 3-4 layers).
5.) End with mozzarella cheese on top.
6.) Cover with foil and bake at 375 degrees for 45 minutes with foil on. Take foil off and cook an additional 10 minutes or until cheese is browned.
Wednesday, October 19, 2011
Baked Potato Soup
Rainy, windy night calls for some warm and creamy soup!
My hubby says this one is the "best he's ever had." I thought he was talking about me...but I guess not :)
When he gives the approval, that means it's good. He's not picky, but he sure is honest!
Baked Potato Soup
3 large potatoes-rough chopped in big chunks, unpeeled
4 cups of water
1 dried bay leaf, lots of salt
2 1/2 cups half and half
6 slices of thick cut bacon, cooked crispy and crumbled
1 medium onion, diced
6 tbs. butter
6 tbs. flour
1/2 tsp parsley
lots of salt and pepper
5 tbs. white wine
1.) Boil potatoes, water, and bay leaf in a saucepan until tender (about 15-20 minutes)
-Do not drain.
2.) Meanwhile, melt butter and cook onions in a large soup pot/dutch oven until softens on low heat.
3.) Mix in flour and cook for 1-2 minutes
4.) Whisk in half and half slowly to prevent lumps. Allow to thicken on low heat (5 minutes)
5.) Add parsley, salt, and pepper.
6.) When potatoes are done, pour water, potatoes, and bay leaf into half and half mixture.
7.) Add crumbled bacon and finished with 5 tbs. of white wine (I used chardonnay). Adjust salt and pepper if needed.
8.) Allow to simmer another 10 minutes on stove before serving.
My hubby says this one is the "best he's ever had." I thought he was talking about me...but I guess not :)
When he gives the approval, that means it's good. He's not picky, but he sure is honest!
Baked Potato Soup
3 large potatoes-rough chopped in big chunks, unpeeled
4 cups of water
1 dried bay leaf, lots of salt
2 1/2 cups half and half
6 slices of thick cut bacon, cooked crispy and crumbled
1 medium onion, diced
6 tbs. butter
6 tbs. flour
1/2 tsp parsley
lots of salt and pepper
5 tbs. white wine
1.) Boil potatoes, water, and bay leaf in a saucepan until tender (about 15-20 minutes)
-Do not drain.
2.) Meanwhile, melt butter and cook onions in a large soup pot/dutch oven until softens on low heat.
3.) Mix in flour and cook for 1-2 minutes
4.) Whisk in half and half slowly to prevent lumps. Allow to thicken on low heat (5 minutes)
5.) Add parsley, salt, and pepper.
6.) When potatoes are done, pour water, potatoes, and bay leaf into half and half mixture.
7.) Add crumbled bacon and finished with 5 tbs. of white wine (I used chardonnay). Adjust salt and pepper if needed.
8.) Allow to simmer another 10 minutes on stove before serving.
Saturday, October 1, 2011
Pork Tenderloin with Apple Cider Gravy
Trying to spend a night each week updating my blog. I do still cook, just can't seem to find the time to write about it!
Here's a great one for fall:
1 or 1 1/2 pound boneless pork tenderloin
2 tbsp olive oil
1 small yellow onion-sliced
2 medium Granny Smith apples (or whatever you love!)- diced, unpeeled
1 cup apple cider
3 tbsp butter
3 tbsp flour
salt and pepper
dried sage (optional)
1.) Heat olive oil in a large dutch oven (be sure it's oven safe) on medium heat
2.) Season pork tenderloin liberally with salt and pepper on both sides. Sprinkle with sage.
3.) Place pork into dutch oven to sear. Sear on all sides so that it creates a golden brown color all around.
4.) Remove pork from dutch oven and set aside. Turn heat down to low. Allow to cool for a few minutes.
5.) Preheat oven to 350 degrees.
6.) Melt 3 tbsp. of butter and add apples and onions to soften.
7.) Add 3 tbsp. of flour, allow to cook for 2 minutes.
8.) Stir in cider and place pork on top of apples, onions, and cider.
9.) Put lid on dutch oven and bake for 20 minutes or until internal temperature of pork reads 170 degrees.
10.) Allow pork to rest 5-10 minutes before slicing. Pour cider gravy that is in bottom of pan over pork just before serving.
Serve with your favorite sides!
Here's a great one for fall:
1 or 1 1/2 pound boneless pork tenderloin
2 tbsp olive oil
1 small yellow onion-sliced
2 medium Granny Smith apples (or whatever you love!)- diced, unpeeled
1 cup apple cider
3 tbsp butter
3 tbsp flour
salt and pepper
dried sage (optional)
1.) Heat olive oil in a large dutch oven (be sure it's oven safe) on medium heat
2.) Season pork tenderloin liberally with salt and pepper on both sides. Sprinkle with sage.
3.) Place pork into dutch oven to sear. Sear on all sides so that it creates a golden brown color all around.
4.) Remove pork from dutch oven and set aside. Turn heat down to low. Allow to cool for a few minutes.
5.) Preheat oven to 350 degrees.
6.) Melt 3 tbsp. of butter and add apples and onions to soften.
7.) Add 3 tbsp. of flour, allow to cook for 2 minutes.
8.) Stir in cider and place pork on top of apples, onions, and cider.
9.) Put lid on dutch oven and bake for 20 minutes or until internal temperature of pork reads 170 degrees.
10.) Allow pork to rest 5-10 minutes before slicing. Pour cider gravy that is in bottom of pan over pork just before serving.
Serve with your favorite sides!
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