Lazy Girl Lasagna

Lazy Girl Lasagna

Ingredients

• 8 ounce bag of egg noodles

MEAT SAUCE

• 1 pound ground beef

• 1-1/2 bottle of marinara sauce

• RICOTTA AND PARMESAN FILLING

• 1 pound of part skim ricotta (maybe ¾ lbs)

• 1 cup grated or shaved Parmesan

• Sprinkle Oregano

• 3/4 teaspoon garlic powder

• 1/2 teaspoon Mrs Dash Extra Spicy

TOPPING

• 1 1/4 cup shredded part skim mozzarella cheese

Directions

1. Preheat the oven to 375 degrees.

2. In a medium sized bowl, mix the ricotta, Parmesan, spices.

3. Cook the pasta according to package directions; drain and set aside.

4. Brown the meat and drain.

5. Stir in pasta sauce and reheat.

6. Add the pasta to the pot with the meat sauce, and stir to combine.

7. Spray a baking dish with cooking spray.

8. Add about half of the pasta & meat sauce mixture and spread evenly.

9. Spoon the ricotta mixture over the pasta

10. Use the back of a spoon to evenly distribute it.

11. Add the second half of the pasta and meat sauce on top.

12. Top with the mozzarella cheese.

13. Bake for about 20 to 25 minutes, until cheese is bubbly.

Potato Leek Soup

 

Ingredients

• 18 small white potatoes
• 6 cups chicken broth
• 3 leeks washed thoroughly, tops and roots removed and sliced
• 3 tablespoons butter
• 1 Tablespoon cornstarch
• 2 cups heavy whipping cream
• salt and pepper to taste

Directions

1. Peel the potatoes and cube.
2. Add the cornstarch to the chicken broth, add the potatoes and bring to a boil, then simmer for 20 minutes. Potatoes should be al dente when adding the leeks, since they will cook more.
3. Make sure to wash the leeks thoroughly because they normally have dirt in them.
4. Remove the tops and roots and slice.
5. Melt butter in a large pot, add the leeks, season to taste and saute until cooked, about 10-15 minutes.
6. Add the leeks to the potato mixture.
7. Stir in the heavy whipping cream, reduce heat to simmer, and continue to cook until the potatoes are tender, about 20-30 minutes.
8. Before the potatoes are ready, use a potato masher and smash up a few of the potatoes, which will thicken up the soup a bit. Don't go hog wild and make mash potatoes!!

Garnish with some green onion tops, Serve with sour dough bread.

Options: There are so many things you can add. Sliced carrots, white beans, celery, crumbled up crispy bacon... 

Breakfast Casserole

 Ingredients

• 1/2 lbs sausage lightly browned to remove fat.
• 9 eggs - lightly beaten
• 3 cups half-half
• 1 tsp salt
• 1/4 tsp Mrs Dash Extra Spicy
• 1 block Sharp Cheddar cheese
• Butter
• 1 pkg Shredded Hash Browns
• 9x13" Glass Baking Dish

Directions

1. Preheat oven to 350 degrees.
2. Brown sausage lightly just to remove fat. Allow to cool.
3. Brown the shredded potatoes also lightly to remove the water. Allow to cool.
4. Mix egg and milk and add salt and spices.
5. Spray Baking Dish with Olive Oil.
6. Layer sausage on bottom on pan and smoosh down to cover bottom.
7. Add a layer of Shredded Cheese.
8. Layer shredded hash browns on top.
9. Pour egg mixture over top
10. Top with a layer of cheese.
11. Bake 350 degrees for one hour.

Ryan's Grandma's Sweet Potatoes

Ryan's Grandma's Sweet Potatoes

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/3 cup milk

Topping

• 1/3 cup melted butter
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup nuts (pecans are my favorite)

Directions

1. Cook sweet potatoes until done.
2. Mash well and measure out 3 cups.
3. Mix all ingredients well into mash and place into pie pan.
4. Top with topping.
5. Bake at 350 deg for 30 min.

Chile Balls

Ingredients

• 1 cup chopped roasted Green Chiles, peeled, stems and seeds removed.
• 1 lbs lean ground pork
• 1/4 cup chopped onions
• 1/2 cup raisins
• 1/2 cup sugar (Note: experiment with this. I'm starting out with 1/4 cup)
• 2 eggs, separated
• 3 Tablespoons flour
• 1 tsp salt (Maybe less??)
• flour for dredging
• oil for frying

Directions

1. Brown the pork, add the onions and saute until the onions are soft.
2. Stir in the chiles, raisins and sugar.
3. Beat the egg whites until they form peaks.
4. Combine the flour and egg yokes and mix thoroughly.
5. Fold the egg egg yoke mixture into the egg whites and combine to form a batter.
6. Take about 1 teaspoon of mixture, roll it into the flour and shape into 1 inch balls.
7. Dip the chile balls into the batter and deep fry in 350 deg oil until golden brown. Remember the balls continue to cook after you take them out, so don't over cook them.
8. Drain them on paper towels.

One Pan Pasta

Adapted from Martha Stewart Kitchen.

 Ingredients

• 12 oz Linguine
• 12 oz cherry tomatoes, halved
• 1 medium red onion halved and sliced
• 4-6 cloves garlic
• 1/2+ teaspoon red pepper flakes
• 2 sprigs Basil, torn leaves
• 2 teaspoon Olive oil
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy
  
• salt/pepper to taste
• 4 cups water
• Grated Parmesan cheese for serving

 

Directions

1. Put all Ingredients into a large pan/skillet and bring to a boil.
2. Bring mixture to a boil, stirring and turning pasta frequently with tongs, until pasta is al dente and water is nearly all boiled off. Approx 9 minutes.
3. Divide into 4 bowls, garnish with Basil and sprinkle Parmesan cheese on top.
   

Cacio e Pepe (Pepper Cheese) Pasta

Twirl the pasta onto the dish.

This recipe is challenging! First and foremost, have EVERYTHING available, measured and ready to go, including warm plates to serve on. People should be ready to eat right away, as this goes from pan to plate right away.

Ingredients
    • 1 tsp. Kosher salt 
    • 6 oz. pasta (spaghetti)
    • 4 Tbsp. unsalted butter, cubed, divided
    • ½ tsp. Peppercorns. A variety of types/colors is a nice touch, but just black peppercorns can be used. 
    • ¾ cup finely grated Parmesan
    • ⅓ cup finely grated Pecorino Ramano or just Ramano cheese.

Preparation
    1.  Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender (about 8 minutes). Drain, reserving ¾ cup pasta cooking water.
    2.  Cook the pasta first before starting the next step.
    3.  Add peppercorns to a dry skillet and toast slightly. Do Not Burn! Remove from heat.
    4.  Pour peppercorns into a mortar and using a pastel, crush the toasted peppercorns completely.

        OPTIONAL: Just use a good course pepper grinder.
    5.  Put your track shoes on, because it goes very fast from here and it’s about 5 minutes until plating! Get people to start sitting.
    6.  Melt 2 Tbsp. butter in skillet over medium heat. Add peppercorns and swirling pan to coat the peppercorns and cook about 1 minute.
    7.  Add ½ cup reserved pasta water to skillet and bring to a simmer.
    8.  Using Tongs, add the pasta and to the skillet. Add remaining butter.
    9.  Reduce heat to low and add Parmesan cheese, stirring and tossing with tongs until melted.
    10.  Remove pan from heat; add Ramano cheese, stirring and tossing until cheese melts, sauce coats the pasta. Note: Expect the cheeses to be very stringy when tossing. Use a spoon to scrape off of the tongs while tossing. (Add more pasta water sparingly if sauce seems dry.) 
    11.  (The secret) Cover and allow to sit for 2 minutes to allow the cheeses to melt and blend. Toss again to continue to coat the pasta. This is where a shot of tequila is necessary for the Chef, since there are strings of cheese everywhere by now!
    12.  Transfer pasta to warm bowls by twirling the pasta around the tongs and putting it into the center of the bowl and serve immediately.

Modified from a TV program by Stanley Tucci, Searching for Italy.

This recipe is nice for a no meat dinner and serve with red wine and garlic bread and a shot of tequila for the Chef. My first time cooking this was very trying to say the least with the @#$% stringy cheese!!!! 

I think a small 1/4th chicken breast on the side would go good with it as an extra. 

I though that this would need other seasonings, like garlic, but I was wrong. Hey, sometimes I’m wrong. Am I trying to improve? Nope! It is perfect balance of flavors without it.

Easiest, Best Ribs EVER!!!!

 This recipe is so easy, your kids can make the best ribs on the block!!!!

Ingredients

• 1 rack of ribs
• 1 bottle Famous Dave's Devil Spit BBQ sauce (or your favorite weak a$$ sauce. The spicier - the better in my opinion.).
• Season with whatever you like... Garlic powder, Mrs Dash Extra Spicy, Mrs Dash Garlic and Herb, red pepper, Pork seasoning...
• 1 cup Beef Broth

Directions

Cut the ribs into individual ribs, place raw ribs in a crock pot, pour the whole bottle of BBQ sauce on top, Add Broth as you see fit, sprinkle spices on top. 

Turn the crock pot on High for 30 minutes, stir, turn down to low and let cook 5-6 hours. Maybe stir it every hours or so if you feel like it... I don't care! It's your ribs!

WhaaaaaLaaaaa Perfect ribs!

Rice, Salmon and Peas

 This is a quick and easy Friday recipe! 

• 1 7.5 oz can salmon
• 1 package frozen green peas
  
• 1+ cup Hot white or brown rice
• Splash of Soy sauce
• garnish as needed
  

Now, the Hard Part!

1. Mix them all together in a bowl with a fork to break up the salmon into smaller pieces. Only use a little soy sauce and mix well. Add more individually on your plate according to your taste. It is best to go sparingly and add more as necessary.

Options:

• Add cut up cooked green beans
• A small amount of Garbanzo beans
• Lima beans
• any vegetable
  

Pairs well with Osetra Sturgeon Black Caviar and Dom Perignon Champaign. Enjoy! 

OK, OK - Just kidding!!! The pairings will cost you about $400++!!!

Lumpia (Filipino egg rolls)

 Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground pork or 1 pound ground beef of 1/2 pound each
• ½ cup chopped onion
• 4-6 cloves garlic, crushed and diced
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ cup thinly sliced green cabbage
• 1/4 cup raisins (optional)
• salt & pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Garlic a& Herb
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1+ teaspoon soy sauce, or as needed
• 30 lumpia wrappers
• 2 cups vegetable oil for frying, or as needed

Directions

1. All Ingredients need to be very finely diced/minced.
2. Use the course side of a cheese grater to dice/mince or shred the carrots. I found it was easier than using a knife to cut them up.
3. Chop the remaining vegetables finely
4. Heat the 1 Tablespoon vegetable oil in a large frying pan and cook the pork thoroughly, so no pink is visible. Chop the meat as it is cooking to make it into fine crumbles.
5. Add the spices and salt & pepper to the cooking meat.
6. Remove the meat to a separate plate and leave some of the fat behind, or add more vegetable oil to saute the onions, carrots and garlic first, then add the remaining ingredients.
7. Add the meat back to the pan and mix thoroughly.
8. Add the raisins and soy sauce and cook an additional 2 minutes.
9. Remove from heat and allow to cool slightly.
10. Place the Lumpia wrapper so that one of the corners is pointing toward you.
11. Add about 2 Tablespoons of the filling to the corner area of the Lumpia Wrapper. Fold the sides toward the middle and roll the Lumpia wrapper. The last 1/4th of the wrapper moisten your finger in a cup of water to smooth some on the wrapper and finish rolling it up. This causes the wrapper to seal the edges.
12. While rolling the Lumpia, pour approx 2 cups of vegetable oil in a large pot to get it hot.
13. Using tongs, place about 5-6 Lumpia wrappers in the hot oil, with the seams down and roll over after about 30 seconds depending on how hot your oil is. The hotter the better! You can see how fast the wrappers are cooking. You want them a golden brown and it is easy to over cook them.
14. Remove and place on paper towels to absorb the oil.
15. Wait about 1 minute or two until the oil heats back up and add 5-6 more Lumpia to the hot oil.
16. Repeat the process until all wrappers are cooked.
17. Eat when hot and the wrapper is nice and crispy.
18. The wrappers will become soggy after they cool. Reheat in a frying pan turning constantly.
19. Use sweet and sour sauce or sweet chile sauce or a orange sauce for dipping.

Air Fryer Directions

• 5 minutes at 370, flip tge rollss over and cook an additional 3 minutes at 370,

Pepper infused honey

I went to a restaurant named, "Zona" in Mesa, and they have Habanero Ribs, that are to die for! I had an idea to try to make a Habanero honey glaze similar to what they had and came up with this recipe.

Ingredients

• 2+ Habaneros sliced with seeds
• 2+ Jalapenos sliced with seeds
• 2+ Tablespoons red pepper flakes
• approx 1/2 cup honey, enough to cover pepper in pan.
• Note: All amounts are up to you to modify according to your heat tolerance, but then again you wouldn't be on my blog if you were a heat wimp!

Directions

1. Put all ingredients into a small pan, almost bring to a boil, then reduce to very low heat and simmer 2-15 minutes (pick a number).
2. Allow to cool slightly.
3. Pour honey thru a strainer into a jar.
4. Next step is optional. Remove the Habanero and Jalapeno pieces from the strainer and scrape the red pepper flakes into the jar with the honey.

I plan on trying it on ribs this weekend.