Beef Lasagna

A pretty basic lasagna recipe, but I was pleased with the way it tasted. Stu, this one is for you!

Ingredients:

-1 (16 ounce) package lasagna noodles

-2 cups fresh sliced mushrooms

-2 cups chopped zucchini

-1 cup chopped bell pepper (any color or combination will do. I used orange.)

-3/4 pound cooked ground beef (seasoned with salt and pepper to taste)

-3/4 cup chopped onion

-3 cloves garlic minced

-2 tablespoons EVOO

-2 (26 ounce) jars pasta sauce

-1 teaspoon dried basil

-1 (15 ounce) container part-skim ricotta cheese

-4 cups shredded mozzarella cheese

-2 eggs

-1/2 cup grated Parmesan cheese

Instructions:

-Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until dente. Rinse with cold water, and drain.

-In a large saucepan, cook and stir, all the veggies and garlic in oil. Stir in pasta sauce and basil, bring to a boil. Reduce heat, and simmer 15 minutes.

-Mix together ricotta, 2 cups mozzarella cheese, and eggs.

-Preheat over to 350 degrees F. Spread one cup tomato sauce in the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

-Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Baked Penne with Roasted Vegetables

I should be in trouble for the lack of photographic skills here, but trust me this was a beautiful meal. I was so happy when a sweet little voice informed me that while I was sleeping dinner had been made for me by my besties Carrie and Erum. I would not survive without my friends.

Ingredients:

-1 large red bell pepper (chopped)

-1 large bell pepper (chopped)

-1 yellow squash (chopped)

-1 zucchini (chopped)

-1 cup mushrooms (chopped)

-enough olive oil to drizzle over your vegetables (about 1/4 cup)

-pinch sea salt to taste for vegetables' seasoning

-pinch dried basil to taste for vegetables' seasoning

-1 box whole wheat pasta (about a pound)

-1/2 cup fresh basil chopped

-1 cup fresh mozzarella

-3/4 cup fresh parmesan (grated)

-1/2 cup goat cheese

-1 cup ricotta cheese

-2 garlic cloves (chopped)

-1 can marinara sauce (about 3 1/2 cups)

-4 pads butter (about 2 tbls)

Instructions:

-First, roast the chopped vegetables with the olive oil, sea salt, and dried basil at 450 degrees for about fifteen minutes.

-While the vegetables are roasting, cook the pasta so that it is half-way done. You don't want it all the way done because it still has to bake later.

-Once the veggies and pasta are done, mix it together with one can pasta sauce, ricotta cheese, basil, garlic, and mozzarella.

-Put fresh basil, goat cheese, and butter on top of mixture. Bake in oven for 25 minutes at 450 degrees.

-ENJOY

Shout Out to Kate Denning

So, to all my blog readers out there I have some exciting news. My friend Kate has started selling Pampered Chef products. I own several of the Pampered Chef products, and let me assure you they are terrific and reasonably priced. You can access Kate's information and products on facebook at http://www.facebook.com/pages/Kate-Denning-Pampered-Chef-Consultant/112631035421604?ref=ts .

I highly encourage you to at the very least check out her page, and look at all the awesome products.

Summer Chicken & Mushroom Pasta

I cannot take credit for this scrumptious dish. My lovely chefs Erum and Carrie came over, and they made me this yummy meal. (Recipe below serves 5 to 6 people).

Ingredients:

-8 ounces dried penne pasta (or any pasta that you prefer)

-12 ounces skinless, boneless chicken breasts halves, cut into bite-size strips

-1/4 teaspoon salt

-1/8 teaspoon freshly ground black pepper

-2 tablespoons olive oil

-3 large cloves garlic, minced

-3 cups sliced fresh mushrooms

-1 medium onion, thinly sliced

-1/2 cup chicken broth

-1/4 cup dry white wine

-1 cup cherry tomatoes, halved

-1/4 cup fresh basil

-3 tablespoons snipped fresh oregano

Instructions:

-Cook pasta according to package directions. Drain; return pasta to saucepan. Cover and keep warm.

-Meanwhile, sprinkle chicken with salt and pepper. In large skillet heat 1 tbls of the oil over medium-high heat. Add chicken and garlic. Cook and stir for 3 to 4 minutes until chicken is tender and no longer pink. Remove from skillet. Cover and keep warm.

-Add the remaining oil to the skillet. Add mushrooms and onion. Cook and stir just until vegetables are tender. Carefully add chicken broth and wine. Bring to boiling; reduce heat. Boil gently about 2 minutes or until liquid is reduced by half. Remove skillet from heat.

-Add cooked pasta, tomatoes, basil, and oregano to skillet. Toss gently to coat all ingredients. Transfer chicken mixture to a serving bowl, sprinkle with pepper and salt to taste.

Shrimp and Veggie Pasta Meal

Erum and I made this for dinner tonight. It is healthy, very tasty, and surprisingly easy to make.

Ingredients:

-Half a pound of cooked cocktail shrimp. (You can get traditional or seasoned.)

-1 cup black olives

-1 cup chopped artichoke hearts

-2 cups mushrooms chopped

-1 and 1/2 cups marinara sauce

-2 cups wheat pasta (your choice of type--I used spirals.)

-1 tbls extra virgin olive oil EVOO

-2 tbls worcestershire sauce

Instructions:

-Heat EVOO in large skillet on medium heat

-Add to skillet: shrimp, olives, artichoke hearts, mushrooms, and worcestershire sauce

-Simmer for 3 minutes, then turn to low heat and cover until noodles are finised

-In a pot bring 4 cups water to a boil, add pasta and cook for 8 minutes

-In microwave heat marinara sauce for 40 seconds

-For plating: noodles first, marinara sauce second, and skillet contents last.

-ENJOY

Spunky Sauteed Shrooms

My official taste-testers say these are amazing mushrooms. Plus they are pretty quick and easy.

Ingredients:

-4 cups button mushrooms (sliced)

-2 tbls extra virgin olive oil

-1 tbls garlic juice

-1 tbls butter

-2 tbls worcestershire sauce

-1 tbls soy sauce

-1/2 tsp black pepper

-1 tbls Louisiana hot sauce or 1 tsp tabasco.

Instructions:

-In a large skillet over medium heat EVOO and butter.

-Add mushrooms.

-Stir and simmer for 2 minutes.

-Add remaining ingredients.

-Stir and simmer for 1 minutes.

-Change to extra low heat, cover skillet with lid, and allow to

simmer for 15 minutes.

-Serve and Enjoy.

Aprons for Everyone

I feel as though nobody can meet their full culinary potential without their own unique apron. Therefore, I have taken it upon myself to do a little searching and find some inspirations for my valued readers.....

1. Lotus and Lace--http://www.etsy.com/listing/42120788/lacework-and-lotus--handmade-apron-by-an?ref=sr_gallery_14&ga_search_query=aprons&ga_search_type=handmade&ga_page=&includes%5B0%5D=tags&includes%5B1%5D=
2. The CHLOE--http://www.etsy.com/listing/44956808/the-chloe-vintage-inspired-black-and-whi?ref=sr_gallery_10&ga_search_query=aprons&ga_search_type=handmade&ga_page=&includes%5B0%5D=tags&includes%5B1%5D=title
3. Lulu's Lounge--http://www.etsy.com/listing/44937769/lulus-lounge-retro-inpsired-striped-and?ref=sr_gallery_19&ga_search_query=womens+full+aprons&ga_search_type=handmade&ga_page=&includes%5B0%5D=tags&includes%5B1%5D=title
4. For the Men--http://www.etsy.com/listing/37023141/the-tuxedo-apron?ref=sr_gallery_16&ga_search_query=men+apron&ga_search_type=&ga_page=&includes%5B0%5D=tags&includes%5B1%5D=title
5. Paisley Thicket--http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KITCHEN-APRONS&id=983389&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&sortProperties=&navCount=105&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=095&colorName=MULTI&isProduct=true&isBigImage=&templateType=
6. For the Kids--http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KIDS-CLOTHES&id=983311&catId=HOME-KIDS&pushId=HOME-KIDS&popId=HOME&sortProperties=&navCount=1175&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=068&colorName=MED%20PINK&isSubcategory=true&isProduct=true&isBigImage=&templateType=

Tipsy Chocolate Triffle--From a Simple Box

This is Dr. Shepard's favorite. It verges on slightly pathetic how he begs for it. hehe....I doubt he reads this, so do me a favor and not tell him.

Ingredients:

-1 box instant chocolate JELLO (You will need MILK to make the jello...full explanations on box).

-1 tub extra creamy Cool Whip

-1 bag Heath Bar crumbles (same section in store as chocolate chips, pecans, etc.)

-1 glass jar of Caramel for pouring on ice cream

-1 cup Kahlua

-1 box Pilsbury traditional fudgy brownie chocolate cake mix (You will need EGGS and VEGGIE OIL....full explanations on box)

Instructions:

-Prepare brownies according to instructions and ingredients on box.

-While brownies baking prepare Jello according to box instructions.

-Immediately, when done baking remove them from oven, pierce with fork several times, and pour Kahlua over. Then use a fork in sweeping motion to crumble the brownies.

-Heat caramel in microwave

-Now we begin layering in our trifle dish.....

-ORDER

-1/3 Heath

-1/2 Brownies

-1/2 Caramel

-1/2 Jello

-1/2 Cool Whip

-1/2 Caramel

-1/2 Brownies

-1/3 Heath

-1/2 Jello

-1/2 Cool Whip

-1/3 Heath

Now chill for at least an hour. ENJOY

Cream Cheesy Bacon-Wrapped Jalapenos

These take a little prep work, but they are completely worth it. I do these in the oven. If you have a grill go ahead and use it. Apartment life is not all too friendly to grills.

Ingredients:

-25 fresh jalapeno peppers

-50 toothpicks

-14-16 ounces cream cheese

-2 (16 ounce) packages of bacon (for a healthier fair you can use turkey bacon instead of pork)

Instructions:

-Preheat over to 450 degrees F.

-Cut stems off of peppers and cut them all in half longways. (I suggest wearing gloves when working with the peppers.)

-Remove seeds from peppers.

-Run peppers under cold water for 5 minutes. Step back! The peppers will burn your eyes.

-Fill each pepper with a little ball of cream cheese.

-Wrap 1/2 bacon around each pepper half and secure with a toothpick.

-Place on baking sheet and place in oven for 10 to 15 minutes or until bacon is fully cooked.

Cheesy Chicken Breasts

I have never claimed to be a photographer, and the picture does not do this dish justice. This chicken dish is extremely easy, and it is positively scrumptious.

Ingredients:

-1 1/2 cups your favorite marinara sauce

-3 chicken breasts (skinless, boneless, and fat trimmed)

-3 slices mozzarella cheese (provolone works perfectly too)

-1 cup Italian seasoned bread crumbs (Kraft makes a great one that is a coating, but any will work)

Instructions:

-Preheat oven to 350 degrees F.

-Grease a 9x9 (or larger) pan.

-Coat breasts in bread crumbs and place in pan.

-Pour a third of the sauce over each breast.

-Place one slice of the cheese on each slice.

-Bake in over for 45 minutes.

Tangy Key Lime Pie

This is a quick, easy, and yummy key lime pie. It has taken me a few times to get the tangyness just right, but I believe I have succeeded.

Ingredients:

-1 regular lime

-1 cup whipped cream

-3 egg yolks

-1/2 to 1 cup key lime juice depending on taste. (I prefer 2/3 cup)

-3 ounces cream cheese

-1 can sweetened condensed milk

-1 graham cracker pie crust (9 inch)

Instructions:

-Preheat oven to 350 degrees F.

-Blend egg yolks, key lime juice, sweetened condensed milk, and cream cheese until creamy and void of lumps.

-Pour the blended mixture into the pie crust.

-Place pie in preheated over for 14 minutes.

-Remove pie in from over and place in fridge until cool (appox. 3 hours).

-Garnish with whipped cream and lime.

Peanut Butter Pie

I love this pie. It is yummy, tasty, and no baking involved. I made this pie for my insurance law class. This recipe is enough for two pies.

Ingredients:

-1 cup creamy peanut butter

-1 and 1/2 cup confectioners (powdered) sugar

-1 cup milk

-2 (9in) oreo cookie pie crusts

-1/2 cup mini chocolate semi-sweet chips

-app0x. 16 ounces of whipped cream (remember you can use cool whip, but homemade whip cream [heavy whipping cream, vanilla, powdered sugar, and optional Kahlua] always tastes better.)

Instructions:

-Beat together cream cheese and confectioners' sugar.

-Mix in peanut butter and milk. Beat until smooth.

-Pour into pie shells

-Freeze until cool.

-Top with whipped cream and sprinkle chocolate chips when ready to serve.

Artichoke Dip

This is one tasty artichoke dip. Carrie and Erum have informed me it is the best they have ever had. I do not know if that is true, but I do know there is never any leftovers.

Ingredients:

-Two(14 ounce) cans medium artichoke hearts

-1 cup grated parmesan cheese (you can buy it in tubs instead of grating it yourself, but please what ever you do do not use the green can of sprinkle parmesan cheese.)

-2/3 cup mayo (I will hunt you down and shoot you if you try to substitute miracle whip)

-1/3 cup sour cream (Don't be a health nut and use low fat. If it tastes like crap why waste the calories in the first place.)

- 1 package (0.6 ounce) of Good Seasonings Zesty Italian dressing and recipe mix

Instructions:

-preheat oven to 350 degrees F.

-grease an 8x8 pan (this is just an approx. pan size as long as the dip is about an inch thick up the side of your pan you should be fine)

-drain and finely chop the artichoke hearts

-combine hearts, mayo, sour cream, seasoning, and parm cheese into a bowl and well mix.

-spoon the mixture into your greased pan

-cook in oven for 13 minutes

-remove and enjoy with an assortment of crackers, crisps, meats, olives, etc.