Spinach Phyllo Roll-Ups
Prep Time: 30 min
Total Time: 55 min
Makes: 30 servings or 5 logs, 6 servings each
What You Need!
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese (I used Chive and Onion and it was good)
4 green onions, finely chopped
15 sheets frozen phyllo (14x9 inch), thawed
1/3 cup butter, melted
MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside. (Instead of brushing with butter, which can be a tedious and difficult process, I sprayed each sheet with olive oil cooking spray, it was easy and delicious!)
SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. (Although I sprayed the sheets, I did add melted butter to the top finished layer.) Make small cuts in tops of logs at 1-inch intervals.
Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.
(It is very difficult to cut the phyllo “logs” once they have been cooked because they are so flaky, they tend to crumble. I found that if I cut them nearly all the way through before baking them it worked much better. I thought these were delicious and easy to make. The only thing however is that you can’t really reheat phyllo dough once it’s cooked, so you only want to bake as you’re planning to eat/use. I have not tried freezing them, but I like the idea.)
Can Freeze: Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet and cook as directed.
Tuesday, August 25, 2009
Simple, Versatile, Delicious
Summer Chicken Salad
1 lb chicken tenders or breasts
boil until cooked through, then cube (could also saute)
2 cups chopped celery
¾ cup chopped almonds
½ tsp. salt
2 tsp. grated onion
2 Tbs. lemon juice
1 cup Mayonnaise
Mix all ingredients in a large bowl and chill. Serve with rolls, croissants, or on a bed of lettuce.
This mixture also works great in homemade panini sandwiches or a pita pocket.
1 lb chicken tenders or breasts
boil until cooked through, then cube (could also saute)
2 cups chopped celery
¾ cup chopped almonds
½ tsp. salt
2 tsp. grated onion
2 Tbs. lemon juice
1 cup Mayonnaise
Mix all ingredients in a large bowl and chill. Serve with rolls, croissants, or on a bed of lettuce.
This mixture also works great in homemade panini sandwiches or a pita pocket.
Great for Kids Too!
Grilled Salmon (all recipes)
1 ½ lbs salmon fillets 1/3 cup soy sauce
½ tsp lemon powder 1/3 cup packed brown sugar
¼ tsp garlic powder 1/3 cup water
salt to taste ¼ cup vegetable oil
Sprinkle fillets to liking with lemon pepper, garlic powder, and salt.
In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in a sealable plastic bag; pour soy sauce mixture over fish and seal. Marinate in fridge at least 2 hours. You can turn the bag once or twice while marinating to evenly distribute juices.
Remove fillets from marinade (and discard remaining liquid) and place them skin side down on a sheet of tin foil on top of a pre-heated grill. Grill salmon approximately 15 minutes or until done. When fish is done, it will be a solid bright pink color and separate easily with a fork.
If you do not have a grill, you can also cook the salmon on a baking sheet (I usually line with foil) in the oven at 400 degrees for about 25-40 minutes depending on the thickness of the fillets. This marinade can also work for chicken.
1 ½ lbs salmon fillets 1/3 cup soy sauce
½ tsp lemon powder 1/3 cup packed brown sugar
¼ tsp garlic powder 1/3 cup water
salt to taste ¼ cup vegetable oil
Sprinkle fillets to liking with lemon pepper, garlic powder, and salt.
In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in a sealable plastic bag; pour soy sauce mixture over fish and seal. Marinate in fridge at least 2 hours. You can turn the bag once or twice while marinating to evenly distribute juices.
Remove fillets from marinade (and discard remaining liquid) and place them skin side down on a sheet of tin foil on top of a pre-heated grill. Grill salmon approximately 15 minutes or until done. When fish is done, it will be a solid bright pink color and separate easily with a fork.
If you do not have a grill, you can also cook the salmon on a baking sheet (I usually line with foil) in the oven at 400 degrees for about 25-40 minutes depending on the thickness of the fillets. This marinade can also work for chicken.
Create Your Own Valentine
Easy OREO Truffles
From Kraft
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each
1 pkg. (1 lb., 2 oz.) Oreo Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Tip: You can change the flavor of the truffles simply by using mint or peanut butter Oreos.
From Kraft
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each
1 pkg. (1 lb., 2 oz.) Oreo Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Tip: You can change the flavor of the truffles simply by using mint or peanut butter Oreos.
Fish Dinner
Grilled Salmon
1 large fillet of salmon
Topping:
2 cups Mayonnaise (cannot use Miracle Whip)
1 onion, very finely chopped
2 tsp. dill
Mix topping together. Place salmon on tin foil (use a couple sheets for bigger salmon). Sprinkle salmon with soy sauce. Pour topping on salmon and spread evenly. Grill on low for 15-20 minutes or until flaky. Note: I also baked this in oven on a cookie sheet covered in tin foil at about 400 degrees for 15-25 minutes depending on salmon size.
1 large fillet of salmon
Topping:
2 cups Mayonnaise (cannot use Miracle Whip)
1 onion, very finely chopped
2 tsp. dill
Mix topping together. Place salmon on tin foil (use a couple sheets for bigger salmon). Sprinkle salmon with soy sauce. Pour topping on salmon and spread evenly. Grill on low for 15-20 minutes or until flaky. Note: I also baked this in oven on a cookie sheet covered in tin foil at about 400 degrees for 15-25 minutes depending on salmon size.
A Warm and Delicious Dinner
Tortilla Soup
1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped
1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:
1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.
3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering
4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.
5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream
The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.
1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped
1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:
1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth
2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.
3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering
4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.
5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream
The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.
Thursday, August 20, 2009
A favorite dessert recipe
Rea's Good Chocolate Cake
Mix 1/2 c. milk and 1 tsp vinegar --let sit
Then, mix the following in a pan on the stove top and bring to a boil:
1 stick of margarine
1/2 c shortening
1/3 c cocoa
Add 1 c water. Set aside.
Then sift together:
2 c flour
2 c sugar
1 tsp soda
1/2 tsp salt
To the dry ingredients, add the vinegar/milk mixture and cocoa mixture and stir. Add 2 eggs and 1 tsp vanilla. Beat well. Bake at 400 degrees in greased 9x13 pan for 20 minutes. Poke with fork holes.
Nutty Frosting: Make while cake is cooking
Melt in a pan:
6 Tbs margarine
1/4 c cocoa
1/3 c milk
Then bring to a boil--Don't Burn!
Remove from stove and add:
1 tsp vanilla
1 c walnuts or pecans
3 c powdered sugar
Pour over cake while hot so that it goes into the forked holes.
Let cool slightly and Enjoy!!!
Great with vanilla ice cream or a cold glass of milk
Mix 1/2 c. milk and 1 tsp vinegar --let sit
Then, mix the following in a pan on the stove top and bring to a boil:
1 stick of margarine
1/2 c shortening
1/3 c cocoa
Add 1 c water. Set aside.
Then sift together:
2 c flour
2 c sugar
1 tsp soda
1/2 tsp salt
To the dry ingredients, add the vinegar/milk mixture and cocoa mixture and stir. Add 2 eggs and 1 tsp vanilla. Beat well. Bake at 400 degrees in greased 9x13 pan for 20 minutes. Poke with fork holes.
Nutty Frosting: Make while cake is cooking
Melt in a pan:
6 Tbs margarine
1/4 c cocoa
1/3 c milk
Then bring to a boil--Don't Burn!
Remove from stove and add:
1 tsp vanilla
1 c walnuts or pecans
3 c powdered sugar
Pour over cake while hot so that it goes into the forked holes.
Let cool slightly and Enjoy!!!
Great with vanilla ice cream or a cold glass of milk
Warning! Once Shared, You Will Get Asked for the Recipe!
Holiday Pretzel Treats
Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!)
Bite-size, waffle-shaped pretzels (I find mine at Target) (1-bag)
Rolo Candies (2 bags)
Pecan halves (1 large bag)
(This will make a couple pan fulls)
(Can also be made using Hershey's Kiss or Hershey's Hug and M&M's candy)
Step 1 Heat the oven to 170ยบ. Fill a cookie sheet with waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Rolo.
Step 2 Bake for 4 to 6 minutes until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press a pecan half into the center of each Rolo.
Step 3 Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in decorative jars, tins, or clear plastic bags and tie on colorful ribbons. I brought some to a potluck family gathering in a gift-wrapped shoe box with tissue paper inside. It looked very cute and festive!
My kids LOVE helping me make these! They are so easy and the oven is set so low I don't have to worry much about anyone getting burned. They always turn out great and everyone loves them. They look so fancy and fun that everyone usually wants the recipe, of course then they'll know just how easy they are to make! :o)
The last time I made these, after cooling, I drizzled dark and white chocolate over the top of them and they looked (and tasted) divine!
Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!)
Bite-size, waffle-shaped pretzels (I find mine at Target) (1-bag)
Rolo Candies (2 bags)
Pecan halves (1 large bag)
(This will make a couple pan fulls)
(Can also be made using Hershey's Kiss or Hershey's Hug and M&M's candy)
Step 1 Heat the oven to 170ยบ. Fill a cookie sheet with waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Rolo.
Step 2 Bake for 4 to 6 minutes until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press a pecan half into the center of each Rolo.
Step 3 Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in decorative jars, tins, or clear plastic bags and tie on colorful ribbons. I brought some to a potluck family gathering in a gift-wrapped shoe box with tissue paper inside. It looked very cute and festive!
My kids LOVE helping me make these! They are so easy and the oven is set so low I don't have to worry much about anyone getting burned. They always turn out great and everyone loves them. They look so fancy and fun that everyone usually wants the recipe, of course then they'll know just how easy they are to make! :o)
The last time I made these, after cooling, I drizzled dark and white chocolate over the top of them and they looked (and tasted) divine!
Best No-Bake Recipe!
No Bake Cookies
2 cups sugar
3 Tbs Cocoa
½ cup milk
1 tsp Vanilla
½ cup margarine
½ cup Chunky Peanut butter (I like Jif)
3 cups oatmeal
Boil sugar, milk, butter, and cocoa for 1 minute. Stir while boiling and watch to make sure it doesn’t boil over. Remove from heat and add vanilla and peanut butter. Stir in oatmeal ½ cup at a time. Drop onto wax paper (or tin foil) and let set (about 10-15 minutes). Once cookies have set, store in an airtight container.
Note: Do not add too much oatmeal or they will dry out. If making a single batch, 3 cups or slightly less is about right. Add just enough to make sure they are thick enough to hold their shape (like little mountains). If making a double batch, it is especially important that you add oatmeal a little at a time as you usually only need 5 ½ cups or so.
2 cups sugar
3 Tbs Cocoa
½ cup milk
1 tsp Vanilla
½ cup margarine
½ cup Chunky Peanut butter (I like Jif)
3 cups oatmeal
Boil sugar, milk, butter, and cocoa for 1 minute. Stir while boiling and watch to make sure it doesn’t boil over. Remove from heat and add vanilla and peanut butter. Stir in oatmeal ½ cup at a time. Drop onto wax paper (or tin foil) and let set (about 10-15 minutes). Once cookies have set, store in an airtight container.
Note: Do not add too much oatmeal or they will dry out. If making a single batch, 3 cups or slightly less is about right. Add just enough to make sure they are thick enough to hold their shape (like little mountains). If making a double batch, it is especially important that you add oatmeal a little at a time as you usually only need 5 ½ cups or so.
Gotta Love the Ganache!
Chocolate Ganache
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 2 cups
INGREDIENTS
9 ounces bittersweet chocolate, chopped (I like to use semi-sweet baker's chocolate)
1 cup heavy cream
1 tablespoon dark rum (optional)
DIRECTIONS
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
I have poured this over regular cakes (my favorite was a 2 layer chocolate cake with peanut butter frosting for filler) or, I recently used it on top of an ice cream cake and it was divine! I even whipped some of my remaining ganache and used the frosting consistency to decorate the top of my cake with candy pieces, looked and tasted great!!
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 2 cups
INGREDIENTS
9 ounces bittersweet chocolate, chopped (I like to use semi-sweet baker's chocolate)
1 cup heavy cream
1 tablespoon dark rum (optional)
DIRECTIONS
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
I have poured this over regular cakes (my favorite was a 2 layer chocolate cake with peanut butter frosting for filler) or, I recently used it on top of an ice cream cake and it was divine! I even whipped some of my remaining ganache and used the frosting consistency to decorate the top of my cake with candy pieces, looked and tasted great!!
Mom's Recipe... Tasty BBQ
BBQ Ribs (or Pulled Pork)
BBQ Sauce
2 Tbs flour
1/4 tsp ground cloves (or you can use 3-4 whole cloves and take them out before serving)
1 1/2 tsp salt
1/8 tsp freshly ground pepper
6 Tbs brown sugar
1 Tbs mustard
1/2 cup vinegar
3/4 cup water
1 1/2 cup catsup
2 Tbs Worcestershire
3 cups finely chopped onion (or use about 1 cup or a lg handful of onion flakes)
Bring all ingredients to a boil and then turn plate to low and simmer all together for about 15 minutes until well blended and heated.
Meat
You can use either boneless country style pork or beef ribs. First, dredge them in flour and then braise (brown the outside) them in a pan with a small amount of oil to help seal in the juices. If cooking them in the oven, I usually do this in the same pan I cook them in.
(Note: If you braise the meat first it helps hold in the juices/flavor, but if I don’t have time or are only making a few I don’t always do this. The meat will still come out soft and tender either way.)
Once you have braised the meat, place in crock pot and add the sauce on top. Cook on low heat for 8-10 hours, 4-5 on high, or cook in the oven at 300 degrees for about 3 hours. Serve over rice, on hot sandwiches or in a green salad.
Yield: This recipe uses about 8-10 ribs and serves about that many people depending on the size of the ribs and/or the appetites of the people eating. You can figure 1-2 ribs per person. I usually make 1 and 1/2 times the recipe of sauce if making it for a larger group so there is extra if people want it on their rice.
BBQ Sauce
2 Tbs flour
1/4 tsp ground cloves (or you can use 3-4 whole cloves and take them out before serving)
1 1/2 tsp salt
1/8 tsp freshly ground pepper
6 Tbs brown sugar
1 Tbs mustard
1/2 cup vinegar
3/4 cup water
1 1/2 cup catsup
2 Tbs Worcestershire
3 cups finely chopped onion (or use about 1 cup or a lg handful of onion flakes)
Bring all ingredients to a boil and then turn plate to low and simmer all together for about 15 minutes until well blended and heated.
Meat
You can use either boneless country style pork or beef ribs. First, dredge them in flour and then braise (brown the outside) them in a pan with a small amount of oil to help seal in the juices. If cooking them in the oven, I usually do this in the same pan I cook them in.
(Note: If you braise the meat first it helps hold in the juices/flavor, but if I don’t have time or are only making a few I don’t always do this. The meat will still come out soft and tender either way.)
Once you have braised the meat, place in crock pot and add the sauce on top. Cook on low heat for 8-10 hours, 4-5 on high, or cook in the oven at 300 degrees for about 3 hours. Serve over rice, on hot sandwiches or in a green salad.
Yield: This recipe uses about 8-10 ribs and serves about that many people depending on the size of the ribs and/or the appetites of the people eating. You can figure 1-2 ribs per person. I usually make 1 and 1/2 times the recipe of sauce if making it for a larger group so there is extra if people want it on their rice.
An alternative to Regular Lasagna
White Cheese Chicken Lasagna
9 lasagna noodles (I ended up using 13 in a 9x13 pan)
1/2 cup butter
1 onion, chopped
1 clove garlic, minced (used 2-3 cloves)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese (ended up using a little more)
2 cups cubed, cooked chicken meat (I sauteed my chicken with a little olive oil, salt & pepper, Italian seasoning and garlic powder)
2 (10 ounce) packages frozen chopped spinach, thawed and drained (used the majority of this, but not the whole amount--it's too much)
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
This would be delicious if you added bacon or sauteed mushrooms, or both!
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. (I like to use a caterer's trick and put the noodles in very hot tap water while you prepare the rest of the dish, they become soft enough to always turn out great after cooking.)
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. (I combined the ricotta mixture with my spinach and chicken so it was quicker to assemble, rather then having to layer them separately.)
(I ended up with 2 full layers of sauce, noodles, chicken mixture, cheese, then noodles, sauce and both cheeses on top (mozzarella and Parmesan) then the parsley.)
Bake 35 to 40 minutes in the preheated oven
9 lasagna noodles (I ended up using 13 in a 9x13 pan)
1/2 cup butter
1 onion, chopped
1 clove garlic, minced (used 2-3 cloves)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese (ended up using a little more)
2 cups cubed, cooked chicken meat (I sauteed my chicken with a little olive oil, salt & pepper, Italian seasoning and garlic powder)
2 (10 ounce) packages frozen chopped spinach, thawed and drained (used the majority of this, but not the whole amount--it's too much)
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
This would be delicious if you added bacon or sauteed mushrooms, or both!
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. (I like to use a caterer's trick and put the noodles in very hot tap water while you prepare the rest of the dish, they become soft enough to always turn out great after cooking.)
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. (I combined the ricotta mixture with my spinach and chicken so it was quicker to assemble, rather then having to layer them separately.)
(I ended up with 2 full layers of sauce, noodles, chicken mixture, cheese, then noodles, sauce and both cheeses on top (mozzarella and Parmesan) then the parsley.)
Bake 35 to 40 minutes in the preheated oven
A twist on Caesar
Tortellini Caesar Salad
Yield: 10 servings
1 package (9oz) frozen cheese tortellini
½ cup mayo
¼ cup milk
¼ cup, plus 1/3 cup shredded parmesan cheese (divided)
2 Tlb lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned croutons
Halved cherry tomatoes, optional
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayo, milk, ¼ cup parmesan cheese, lemon juice, and garlic. Mix well.
Drain tortellini and rinse in cold water; place in a large bowl. Add the romaine and remaining parmesan.
Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes if desired.
I liked the flavor of the dressing, but thought it could be a little stronger. I would recommend making it ahead of time and letting it sit and then tasting it before adding to salad to see if seasoning needs to be adjusted. (Or you could use a favorite bottled Caesar dressing)
Yield: 10 servings
1 package (9oz) frozen cheese tortellini
½ cup mayo
¼ cup milk
¼ cup, plus 1/3 cup shredded parmesan cheese (divided)
2 Tlb lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned croutons
Halved cherry tomatoes, optional
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayo, milk, ¼ cup parmesan cheese, lemon juice, and garlic. Mix well.
Drain tortellini and rinse in cold water; place in a large bowl. Add the romaine and remaining parmesan.
Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes if desired.
I liked the flavor of the dressing, but thought it could be a little stronger. I would recommend making it ahead of time and letting it sit and then tasting it before adding to salad to see if seasoning needs to be adjusted. (Or you could use a favorite bottled Caesar dressing)
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