Tuesday, March 27, 2018

Short rib lasagna rolls

I got this recipe from Food Network's Giada De Laurentis. It is a winner.
Printable recipe here

Ingredients for Ribs:
2 tablespoons olive oil
2 1/2 pounds beef short ribs
2 teaspoons salt, plus extra for seasoning
1 teaspoon ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4 inch) sprigs fresh rosemary (I did not use this)
2 cups red wine, such as pinot noir
2 cups beef broth
Ingredients for Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano ( I used Parmesan)
1 cup shredded mozzarella ( 4 oz.)
1 (10 oz.) packet frozen spinach, thawed, drained, and squeezed of liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles
Butter, for greasing baking dish (I used cooking spray)
1 (25 oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling
For the ribs: In a large Dutch oven or stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer. Cover and cook for 2 1/2 - 3 hours until meat is tender. Remove the meat until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces.

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and sauce is smooth. Remove the pan from the heat and stir in spinach, basil, and garlic. Place the shredded meat in the spinach sauce and mix to incorporate. Taste and adjust seasoning with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high-heat. Add the pasta and cook until just tender but still firm to the bite (8-10 min.). Drain and set aside.

Place an oven rack in the center of the 400 degree preheated oven. Butter a 9" X 13" baking dish.  Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry working surface. Spread 1/4 - 1/3 cup of filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and cheese is beginning to brown, about 25 min.

Friday, January 5, 2018

Knock-off chicken lettuce wraps

I got this recipe from Averie Cooks. You can find it Here, but I copied it from her website.  She adapted it from several other websites.  It is a really good copy of the wraps from P.F. Changs.  We order them every time we go to the restaurant. Now I can have them at home.

Printable Recipe

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with good results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • one 8-ounce can water chestnut, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • butter lettuce leaves, for serving


  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
Adapted from herehereherehere

Monday, December 25, 2017

Scrambled eggs with spinach

One of our favorite placed to eat breakfast is Kirby Lane Cafe. It is an Austin, Texas icon. I had the scrambled eggs and spinach the last time we ate there and it was fantastic. I tried to recreate it for our Christmas Eve breakfast.

Printable Version
4 eggs
1/4 cup milk
1/2 cup raw spinach
salt and pepper to taste
cooked bacon or ham
2 T. cream of mushroom soup and a splash of milk
English Muffins - toasted
Toast your English Muffin
Cook your bacon
In a separate skillet, add the eggs and milk. Cook until almost done and add the spinach, and the soup and milk mixture.
To assemble, place the English Muffin on the bottom. Add the cooked bacon or ham. Top with cooked egg mixture. This will do until I can get back to Kirby Lane.

Thursday, December 21, 2017

Mushrooms and rice

The chicken in this meal was not the star. I made enough to have left-overs of the mushroom rice recipe. I will have this for lunch one day this weekend. You can find the recipe Here
Printable Recipe Ingredients:
2-3 T. olive oil, separated
2 T. butter
1 1/2 pounds mushrooms, sliced thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups long grain rice
2 1/4 cups vegetable or chicken stock
 1/2 - 2 cups green scallions

1. Heat 2 T. olive oil in large pot over high heat. Add 1/2 of the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper and remove from heat and set aside
2. If pot is dry, add another 1/2-1 T oil, and butter.Add onions and garlic. Cook for 30 seconds
3. Add remaining mushrooms and cook 5 minutes until mushrooms are lightly browned and pot is brown.
4. Add rice. Stir to coat rice and then add a splash of broth to deglaze pan.
5. Add remaining broth. Place lid on, bring to a simmer then turn heat to medium low.
6. Cook 15 minutes or until there is no residual liquid.
7. Remove from stove, remove lid, Quickly toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.
8. Fluff rice with fork and enjoy. I know I did.

Monday, October 16, 2017

Garlic/Honey/ Lime Shrimp

I found this on Pinterest Here  Green rice and collard greens from our garden went really well with the shrimp.

Printable Version
  • 1 pound shrimp
  • 4 cloves 
  • Garlic
  • 1 Parsley
  • 3 T.
  •  Honey
  • 1 1/2 t.
  • lime juice
  • 3 dashes Cayenne pepper
  • 1/4 tsp Salt
  • 1 tbsp Olive oil
  • 1 tbsp Butter, unsalted
Add olive oil and butter to a skillet over medium heat
Add garlic and cook until fragrant.  Add shrimp and cook about
3 min.  Add honey, lime juice salt and cayenne pepper.  Cook
until reduced to a thick sauce.  Garnish with parsley and serve

Wednesday, July 12, 2017

Breakfast bunt casserole

I made this and cut it into serving sizes and placed in the freezer. The night before serving, I put one package in the refrigerator and warm it in the microwave.
I found this on Pinterest, but modified it enough to make it my own.

Printable Version

1 tube (8-10) count ready to bake biscuits
4 oz. Colby cheese
8 eggs
salt and pepper
4 green onions, sliced thin
1/2 green pepper, diced
4oz. can mushrooms, drained
3 oz. chopped ham, diced
bunt cake pan
Preheat oven to 400 degrees. Coat bunt cake pan with non stick cooking spray. Break 8 eggs into a bowl and whip with whisk.Mix in onions, green pepper, and mushrooms. Place a single layer of biscuits cut in quarters in the bottom of the bunt cake pan. Cover the biscuits with egg mixture. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 10 minutes until cheese is melted and slightly browned. Let rest for 5 min. Cut and serve or freeze for later.

Monday, May 15, 2017

Cherry Pie

I found this on all recipes.com It is by Frances Poste.
Ingredients for filling:
2 (16oz.) cans tart cherries
1 cup sugar
3 T. quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
red food coloring (optional)
1 Tablespoon butter
Drain cherries, reserving 1/4 cup juice
Mix cherries, juice, sugar, tapioca, extract, salt and food coloring. Pour into crust. Dot with butter. Top with lattice crust. Bake 375 degrees 55-60 min.