Saturday, October 31, 2009

Barefoot Lasagna

I was watching the Food Network the other day and saw a recipe that Ina Garten made for Portobello Mushroom Lasagna. I knew this was one that I had to try for myself. However, I thought I'd revamp the recipe to suit my tastes. So in honor of the Barefoot Contessa herself, I came up with my own version. It is certainly a rich lasagna and tasty indeed. Now, without further ado...I give you my Barefoot Lasagna...

Barefoot Lasagna

16 oz. lasagna noodles
2 lb. ground beef
1/4 tsp. dry Italian seasoning
8 oz. grated Italian style cheese
12 oz. small curd cottage cheese
1 egg
1/4 c. grated Parmesan cheese
4 c. milk
12 Tblsp. butter or margarine
1/2 c. flour
1 tsp. ground nutmeg
10 oz. pkg. baby portobella mushrooms
salt & pepper

Preheat oven to 350* Lightly grease bottom of a large rectangular baking dish. Set aside.

Cook lasagna noodles according to package directions. Drain and return to pot they were cooked in. Drizzle with enough olive oil to toss noodles and lightly coat. This will keep them from sticking together. Set aside.

Do not rinse mushrooms, only wipe with a dry towel to remove any dirt. Then remove stems from the cap. Slice caps and set aside.

In a small mixing bowl combine cottage cheese, grated Parmesan, egg and grated Italian cheese. Stir to mix well. Set aside.

In a large skillet combine ground meat and Italian seasoning. Cook until meat is no longer pink. Drain grease and set aside.

To prepare sauce: place milk in a small saucepan and bring to a simmer. Do not boil milk. Remove from heat and set aside. In a large skillet, melt 8 Tblsp. of butter. Then add in flour. Stir to mix well and cook for 1-2 minutes. Slowly stir in warm milk to flour mixture. Stir until well blended. Add in nutmeg. To your taste add in salt and pepper. Whisk mixture and continue to cook for 5 minutes or until sauce thickens. Remove from heat and set aside.

In a small skillet, melt 2 Tblsp. butter and 2 Tblsp. oil. Once completely melted add in 1/2 of the mushrooms. Sprinkle with salt. Saute until oils are released then immediately transfer to a bowl. Repeat with remaining mushrooms. If at any time the mushrooms look "dry" add in a bit more oil to the pan and continue to cook.

Spoon a little of the sauce onto the bottom of your prepared casserole dish. Then add a layer of noodles. Spread a bit more sauce over noodles to lightly coat. Add in 1/2 the meat mixture and then a layer of 1/2 the cottage cheese mixture. Top with a layer of noodles. Repeat layering process using the remaining meat, mushrooms and cottage cheese mixtures. Top with another layer of noodles then remaining sauce.

Bake for 40-45 minutes or until bubbly and golden on top.

Click HERE for printable recipe

Recipe inspiration from Ina Garten

Monday, October 19, 2009

BBQ Spaghetti

U sing up left over bbq brisket and chicken from this weekend, I thought I'd add a little pasta to it. I would have added a photo but it tasted so good there wasn't any left for me to photograph. Hubby said this is a sure fire make again meal.

BBQ Spaghetti
1 (16-oz) pkg. spaghetti noodles
4-6 c. chopped leftover bbq meat
1/2 a bottle of your favorite bbq sauce
grated cheddar cheese

Cook pasta according to package directions. Drain and set aside.

In a medium skillet add chopped bbq meat and sauce. Add in a little water to help stretch the sauce. Simmer until heated through.

Spoon bbq meat over pasta and top with grated cheese.

Click HERE for printable recipe

Friday, October 2, 2009

Joan's Tortilla Soup With A Tweek

Here is the link to the original recipe that I adapted this soup from. She has some mighty tasty things on her blog.

Original recipe: Easiest, Creamiest Tortilla Soup

Joan's Tortilla Soup With A Tweek

1 1/2 lb. ground meat
1/2 an onion; diced
1 can mexican style chopped tomatoes, undrained
4 cups water
2 pint jars turkey stock
1 small can diced green chile's
1 cup frozen whole kernel corn
1/2 large loaf of Velveeta; cubed
2 (10 3/4 oz) cans cream of mushroom soup
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon pepper
dash of salt
1/2 teaspoon garlic
1/4 cup sour cream

Brown ground meat with onions, drain.

Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes.

Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

lick HERE for printable recipe