Cheesy Chicken and Mushroom Lasagna

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Cheesy Chicken and Mushroom Lasagna

ingredients

  • 1- 10 oz package cremini mushrooms, sliced thin
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1/2 cup white wine
  • 2 1/4 cups shredded roasted chicken
  • 3 1/2 cups half and half
  • 1/4 cup flour
  • 2 tsp. fresh thyme
  • 3/4 cup parmigiano-reggiano
  • 1/2 lb. fresh mozzarella, sliced thin
  • 1 1/2 cups Gruyere, shredded
  • 8 oz. mascarpone
  • 1 1/2 cup grated fontina
  • 1 package no bake lasagna noodles

directions

  • 1

    Preheat oven to 425 degrees.

  • 2

    Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

  • 3

    Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

  • 4

    Combine the mascarpone and fontina together, set aside.

  • 5

    Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagna sheets, overlapping slightly, and one third of the mushroom- chicken mixture, spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – mascarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

  • 6

    Place on foil lined baking sheet. Cover lasagna tightly with foil not touching top of lasagna. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Vegetable Enchiladas

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Potato and Pepper Filling

3/4 lb. red potatoes, unpeeled

3 fresh poblano chili peppers, roasted peeled and seeded

2 red bell peppers, roasted, peeled and seeded

1/2 yellow onion , diced

1 cup shredded Pepper Jack Cheese

1/2 cup grated, Cotija cheese

Ancho Sauce

1 Tomato

4 dried ancho chili peppers, stemmed and seeded

2 cups hot tap water

1 tsp. salt

1/2 ground black pepper

1/2 yellow onion , diced

2 cloves garlic, chopped

1 tsp. ground cumin

1 tsp. white vinegar

2 tsp. dried oregano, crumbled

2 tablespoons olive oil

Vegetable oil for frying

12 corn tortillas

To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses and stir to mix well.

To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl.

In a heavy bottomed pot heat olive oil and add sauce. Cook until sauce is thickened slightly.

Meanwhile, preheat oven to 350 degrees. Spread plastic wrap on counter.

In a shallow frying pan over medium heat, pour 1/4 inch oil. When oil is hot, fry tortillas one at a time, turning once until limp, not crisp. Transfer tortilla to paper towels to drain. One at a time dip tortilla in sauce and lay on plastic wrap. Fill each dipped tortilla with filling and roll up. Place in baking dish seam side down. Top each enchilada with a small amount of sauce. Bake in oven until heated through. Serve hot.

Any leftover filling makes great taco filling as well. Extra filling may also be frozen.

Baked Beef and Lamb Curry with Custard Topping

Baked Beef and Lamb Curry with Custard Topping

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3/4 lb. lean ground beef

3/4 lb. ground lamb

1 cup soft bread crumbs

1 cup milk

1 egg

1 medium onion, chopped

1/4 cup slivered almonds, toasted and chopped

1/4 cup raisins

1 Tablespoon fresh lemon juice

3 tsp curry powder

1 1/2 tsp. salt

1/4 tsp. pepper

2 eggs, beaten

1 cup milk

paprika

Mix beef, lamb, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon juice, curry powder, salt and pepper. Spread mixture into an ungreased 2 quart casserole. Cook covered at 325 degrees for 45 minutes; drain excess fat. Mix beaten eggs and milk; pour over beef mixture. Sprinkle with paprika. Place casserole inside large baking pan and pour hot tap water into pan until it comes half way up the side of casserole. Cook uncovered until custard is set, about 30 minutes.

Gratin Dauphinois

Gratin Dauphinois

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2 1/4 lbs. Russet potatoes

1 clove of garlic, smashed

5 tablespoons butter

2 1/2 cups half and half

sea salt, to taste

fresh ground black pepper, to taste

1 cup shredded Gruyere

Heat oven to 300 degrees

Peel potatoes and slice very thin using a food processor or mandoline. Place potatoes in bowl cover with cold water. Swish potatoes around in bowl to remove excess starch. Drain and place potatoes in salad spinner to remove all excess water or dry with tea towel.

Rub a large shallow baking dish with the garlic clove, set clove a side and then butter dish.

Put the butter in a large pot with half and half and bring just to a boil. Add potatoes, season with salt and pepper, mince the garlic clove set aside from rubbing on baking dish and add to potatoes as well. Gently bring to a simmer and simmer 8 minutes.

Transfer to prepared dish, spread evenly and sprinkle with cheese and season with salt and pepper. Place baking dish on sheet baking to prevent any possible mess in the bottom of your oven.

Bake for 1 1/2 hours. Serve hot.

Greek Potato Zucchini Casserole

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2 1/2 lbs, ripe tomatoes, peeled , seeded and diced

1 large red bell pepper, chopped into medium chunks

1 lb. red potatoes, cut into 1/2 inch thick slices

2 onions, sliced

1 lb. zucchini, cut into 1/2 in slices

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons flat leaf parsley, chopped

1 tsp dried oregano

2 tablespoons fresh dill, chopped

1/2 tsp cinnamon

Preheat oven to 350 degrees.

Saute sliced onions over medium heat until just fragrant, add garlic and saute about 2 minutes more until fragrant. Add the remaining ingredients and cover with foil or lid and bake about 1 1/2  hours until potatoes are tender. I like to serve over brown rice.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

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1 dozen flour tortillas

6-8 cooked chicken breasts, shredded

1 onion,diced

1 1/2 cups jack cheese, shredded, 1/2 cup reserved for topping

1 1/2 cups cheddar cheese, shredded, 1/2 cup reserved for topping

1 1/2 cups salsa

1/4 cup cilantro

zest of 1 lime

juice of 1 lime

2 (4 1/2 ) cans diced green chilies

2 cups sour cream

2 cans cream of chicken soup

1 small can sliced black olives

Preheat oven to 350 degrees.

In 2 separate large bowls divide all the ingredients except the chicken, tortillas, olives and reserved cheese. Mix the chicken into one of the bowls. Pour half of the mixture without chicken into a 9×13 inch baking dish, spreading evenly. Fill the tortillas and roll up ; place on top of sauce in baking dish. Pour remaining sauce over the top of enchiladas and spread evenly over the top. Sprinkle top with reserved cheese; top with sliced olives. Bake for about 30-45 minutes until heated through and bubbly.

Spinach-Pesto Lasagne

Spinach-Pesto Lasagne

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Lasagne

  • 1 package (16 oz.) Lasagne noodles, uncooked
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3 cloves garlic,minced
  • 3-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
  • 1/4 tsp nutmeg
  • salt and pepper, to taste
  • 30 oz. whole milk ricotta
  • 1 1/2 cups pesto, recipes follows or store bought.
  • 1 cup Parmesan , grated
  • 1 cup Fontina, grated
  • 1/2 cup pine nuts, toasted
  • 1 lb. mozzarella, shredded

Pesto

  • 2 cups basil leaves
  • 1 cup parsley sprigs
  • 8 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 cup Parmesan cheese
  • 2/3 cup olive oil
  • 1/4 cup toasted pine nuts
  • Begin with preparing pesto. Place all ingredients for the pesto except the olive oil in a bowl of a food processor fitted with a metal blade. Process until about a minute and gradually pour in olive oil with motor running, mixing until incorporated. Set side.
  • Preheat oven to 350 degrees.
  • Spray a 9×13 casserole with cooking spray. Partially cook the noodles according to package directions.
  • Heat oil in skillet. Cook the onions until translucent, add garlic and cook until fragrant.Add the spinach; cook and stir for 5 minutes. Season with salt,pepper and nutmeg. Transfer to large bowl.
  • Add the ricotta, pesto, Parmesan and pine nuts to spinach mixture; mix well.
  • In a separate bowl combine the mozzarella and Fontina.
  • Layer 5 noodles , slightly overlapping, in casserole. Top with one-third of ricotta mixture and one-third mozzarella mixture. Repeat layers twice.
  • Bake 35 minutes or until bubbly.
  • Let stand 10 minutes before serving.

Pastitsio

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1 onion, chopped

2 tablespoons olive oil

1 1/2 lbs. ground beef , lamb or veal

3/4 tsp. salt

Fresh black pepper, to taste

1/4 tsp. cinnamon

3/4 tsp. oregano

2 cups tomato puree

2 tablespoons parsley , minced

1/2 lb elbow macaroni , cooked to al dente

1 tablespoon olive oil

Saute onion in 2 tablespoons olive oil in skillet until translucent. Stir in beef and cook until browned. Season with salt and pepper, cinnamon, and oregano. Stir in the tomato puree and parsley. Cover and simmer 20 minutes. Adjust seasonings as needed. Toss cooked elbow macaroni in 1 tablespoon of olive oil to prevent the macaroni from sticking together.

Bechamel Sauce:

3 tablespoons butter

3 tablespoons flour

3 1/2 cups whole milk

3 egg yolks, beaten

1/4 tsp. nutmeg

1/4 tsp. salt

1/4 tsp white pepper

1/2 cup Parmesan cheese, grated

Melt the butter and blend in the flour; slowly whisk in the milk and cook about 5 minutes until it creates a thin white sauce. Whisk 1 cup of the white sauce into the egg yolks to temper and whisk back into the remaining white sauce; stirring over low heat. Do not allow to boil. Add the nutmeg , salt and white pepper.

In a greased 9×13 pan , put a thin layer of macaroni in the bottom followed by a layer of meat sauce and repeat a second time, ending with the meat sauce layer. Pour the cream sauce over the top and jiggle slightly so that the sauce runs through the layers. Sprinkle the Parmesan cheese over the top. Bake at 350 degrees for 45 minutes. Remove from oven and allow to stand for 15-20 minutes. Cut into squares to serve.