Saturday, September 23, 2017

Easy Lasagna Cups, My Way

I love using ingredients and food items I have hanging around my kitchen so today I decided to use several ingredients that I had and put together my version of Lasagna cups.  I had pasta sauce with 4 meatballs in my frig and a small zucchini too so this is today's Lasagna cups that we had for dinner.

I used my large muffin pan and made 6 large lasagna muffins.  Two of which I used thinly sliced zucchini since I only had 4 meatballs.  I lightly sprayed the muffin pan before I started to layer.

You can easily make this recipe and you don't even have to use the meatballs.  Using thinly sliced veggies will I am sure work well.  Since you only bake them for approximately 30 minutes make sure your veggies are thinly sliced. I think eggplant, mushrooms, yellow squash or zucchini would work fine.

 Happy Cooking!

 


6 oven ready no cook Barilla lasagna noodles(soak in a large pan of warm water approximately 10 to 15 minutes)  so they are slightly pliable then cut  in half.  Will equal 12 pieces.
6 tsp. ricotta cheese
6 slices fresh mozzarella sliced in half or you can use prepackaged shredded mozzarella
6 medium cooked meatballs squished with fork or thinly sliced veggies (I used thinly sliced zucchini in two)
1 qt. pasta sauce, homemade or jar you choose
freshly grated cheese
fresh or dried basil
parsley





Spray large muffin pan with cooking spray.  Place one of the half slices of lasagna noodle on bottom.  Press meatballs slightly before adding to cups with a fork.  Add one meatball and some pasta sauce, then a piece of mozzarella and 1 tsp. ricotta, sprinkle grated cheese and basil/parsley mix over cheese.  Top with the other half of the lasagna noodle and push down slightly.  Top with pasta sauce, grated cheese and grated mozzarella.  Bake covered 25 minutes, remove cover and bake an additional 5 minutes.  Remove from oven allow to set for 10 additional minutes and serve.


Thursday, September 21, 2017

Nana's Homemade Chicken Ravioli: My first 50

Nana never made meat ravioli and as I'm thinking back to how Nana prepared meals, I'm thinking chicken and potatoes were used a lot in meal preparation.  I lot of meatless meals...

Mom used to tell me they ate a lot of potatoes.. She came from a family of seven and I think potatoes were also reasonable in price so beef was a rarity and maybe that's a good thing.. Nana lived to 93 and Mom's oldest sister is 100 , mom is 91and her other sister is 89. Her remaining youngest brother is 84.

I just better get to my recipe and stop with the chat..

Look at how much filling I still have..I will be making a few more of these..

Here it is:

1 1/2 lb. cooked chicken( I used chicken breasts)  I boiled them with a bit of salt and let them cool
1/2 cup seasoned or unseasoned bread crumbs
1/2 cup grated cheese (of course I use Pecorino Romano)
1/4 cup chopped spinach cooked and drained well
1 egg beaten
1 tablespoon water if needed to hold together

chicken and spinach filling




Chicken and spinach in my processor


When chicken has cooled process chicken and spinach until desired consistency..Add egg , cheese and breadcrumbs and bit of water if needed.  Refrigerate until ready to use!!!  


Dough:

4 cups regular flour( you can use half regular flour and half semolina if you like)
5 whole eggs
1 tbsp. oil
1/4 cup water plus a little more
1 tsp. salt

Mom said this recipe makes 140 Ravioli.. 

Now to get on to making them.. I was going to wait until tomorrow to start but here is the first 50..  Check out the pictures it looks like I'll be making some more later..

Happy Cooking!!!!!




My macaroni machine..I'm back in business!

I use a pizza cutter to section pieces of dough..

I usually go several times to make my dough the right thickness

After putting a small amount of filling fold in half and seal and then dip a fork in flour and seal again making a fork mark around the ends


My first 50!!!!!!
Happy Cooking from my kitchen to yours,




11/5/11
4/17/15

Monday, September 18, 2017

Mom's CreamyCabbage

One of my mom's favorite dishes was her creamy cabbage.  My brother and her loved it and so did all her neighbors...She supplied the neighborhood with it.  She just loved to share food and her grandchildren loved it too.

I've been thinking of her and how wonderful she baked and cooked and as I talk about her these food memories are very dear to me.  I hope you enjoy them as well.

I'm going to post her recipe as I remember.  I make mine a little different than hers but I think you may enjoy her recipe.

2 lb. ground pork
1- 15 oz. can sauerkraut drained
1 1/2 tsp. salt.
1/2 tsp. pepper
1 large head cabbage washed cored and sliced in small to medium slices.
1 small can tomatoes or tomato sauce(mom used Contadina tomato sauce, I use Hunts tomato sauce
2 + small cans water
1 whole onion grated
1 large potato grated

In a very large pot place a few tablespoons olive oil.  Add ground pork, grated onion, salt and pepper.  Fry breaking up ground pork into small pieces on medium heat until browned. Add sauce or tomatoes, water, cabbage and sauerkraut. Cover slightly and toss every so often.  When cabbage has reduced and is soft add a little more water if necessary and cook until all cabbage is tender. Taste test to make sure you have enough salt.  Now peel a large potato, grate it and while stirring add the grated potato to thicken the liquid slightly.. My brother and her often had sliced fresh bread on the side.

The above recipe is the way my mom made creamy cabbage.

I don't add the potato but basically all the same ingredients and I use my crockpot.  After it is cooked to my liking I ladle some over mashed potatoes. 

Happy Cooking!







Crockpot instructions:

Cabbage, sauerkraut, salt, pepper, onion, ground pork, a small can hunts sauce and one to two small cans water. Place all ingredients in your crockpot on high 3 hours then low 3 hours. Or if you want it to cook 👨🍳 low all day it will be About 6 hours. 
An hour before serving grate one large peeled potato into ingredients to thicken if you desire.
Mom made hers in a huge Dutch oven on top of the stove adding 1 cup or more liquid. She then added grated potato and allowed to thicken slightly.

My way is in a  crockpot served over mashed potatoes. Enjoy!



From my kitchen to yours,



Wednesday, September 13, 2017

Homemade Chicken Soup, Dumplings optional

You can easily make homemade  chicken soup in your crockpot.  Do as exactly below and set your crockpot to low for approximately 6 to 8 hours. Cut or shred chicken for recipes where chicken is used. You can freeze in bags for casseroles as I do. Saves time!! And you can freeze the broth too.





Yesterday I made homemade chicken soup which most of us know how to do but I'll post it anyway..Lots of good quality chicken , carrots, celery and onion are put into this..

Some people add parsley or a tomato as well .  It depends on you. 

Homemade Chicken Soup

12 cups cold water
1 1/2 lb.+ chicken breast or several chicken parts (My mom always used chicken parts(even the neck)of the chicken)  ( I like chicken breasts because they made soup sweeter)
4 peeled carrots
1 whole  medium onion
2 tsp. salt
pepper to taste
celery tops, dried celery, parsley or several celery cut in large pcs.
1  whole tomato(if desired for color)

Wash chicken, add to cold water with the rest of the ingredients and slowly bring to boil over medium heat.  Once it has come to a boil..turn down to low and cook slowly approximately 2 hours or more until chicken is tender and pulls apart.  Take chicken and carrots out and cool slightly.  Cut up chicken and carrots.  Strain soup(discarding onion and celery) add chicken and carrots. Cook your favorite pasta(noodles) and add to soup.

Note:   I add Acne de Pepe and Orzo but thin fine noodles as well as others work well. Drop dumplings make this soup even heartier.

Makes several servings and freezes well...Happy Cooking!


Drop Dumplings:






In medium bowl beat egg with fork add water and salt. Fold in flour.  Bring a medium pot to boil, drop batter using a 1/2 of a small teaspoon(see photo).  Stir while adding so as not to stick to bottom of pan. Cook on medium heat until noodles come to top.  Cook for several minutes more. Drain and add to soup along with some noodles.





From my kitchen to yours,







5/24/11

updated 3/8/17

Tuesday, September 12, 2017

Fajita Bake


HI:

Doesn't this look yummy?

If you like a slight bite and a meal all in one you'll love this recipe.  It has a hint of Mexican flair so hubby and I  like such recipes.

You can easily cut down on spice by cutting back on seasoning but anyway you cut it it's a really nice casserole for your family or to serve to guests.

Suggestion:  I nice salad would only make it better. Enjoy!




2 Cups thinly cut peppers Use a variety I used yellow and red 
2 or 3 cut green onions sliced thin
3 cups cooked penne a dente'
1 lbs. shredded chicken(**you can buy store bought chicken and shred to use for convenience)
1 pkg. Old Elpaso Seasoning mix. (cut back to half pack for less seasoning)
1 cup cup heavy cream
1 cup Monterey Jack Cheese shredded (I had Harvarti so I used it)

Heat oven to 350 degrees. Spray a glass baking dish with cooking spray.

In a mediums skillet place a slight amount of oil. On medium heat place peppers and onions and cook until tender.While peppers are cooking, cook your pasta a dente' and when cooked drain. Do not rinse.

In a large bowl place. pasta, cooked peppers and onion and cooked shredded chicken. Add taco seasoning and heavy cream. Stir well. Pour into greased baking dish and top with shredded cheese.

Bake approximately 15 minutes or until thoroughly heated. Serve with a fresh salad. Yummy!

From my kitchen to yours,