Lasagna Roll Ups

Korbyn wasn’t to sure about these But, after helping me in the kitchen make them, he realized they looked pretty good!  He has requested we make them again real soon, together!

 

Lasagna Roll Ups

Makes 10 Rolls

 

10 lasagna noodles, cooked al dente, rinse with cold water, drain well, and lay out on paper towels to dry

1 tablespoon olive oil

1 (10 ounce) package frozen chopped broccoli or spinach

2 tablespoons thinly chopped onion

1 pint ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon each salt and pepper

2 cloves garlic, minced

1 teaspoon Adobo or other seasoning

1 egg

1 cup red sauce

21 ounces Alfredo pasta sauce

1 cup shredded mozzarella cheese

 

In a sauce pan over medium heat add oil, cook broccoli or spinach and onions until tender, stirring frequently

Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, pepper, garlic, seasoning and egg

Preheat oven to 375 degrees

Lay out dry noodles in a single layer

Evenly spread about 2 heaping tablespoons of the cheese mixture on each noodle

Carefully roll up each noodle

Spoon red sauce on the bottom of a baking dish and spread evenly

Arrange the rolled noodles, seam side down, in the dish

Top with Alfredo sauce

Cover loosely with greased foil and bake in preheated oven for 30 minutes

Top with mozzarella cheese and bake another 10-15 minutes, uncovered until hot and bubbly and the cheese is melted

 

You can also add sautéed chicken, red peppers, onion, mushrooms, or chopped carrots

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Dill Pickle Potato Salad

I finally have a Potato Salad Recipe the family loves! Hope you like it too.

 

Dill Pickle Potato Salad

8-10 servings

 

4lbs. medium red potatoes, peeled and halved

5 eggs, hard boiled

1 cup dill pickles, chopped

3/4 cup onion, chopped

3/4 cup celery, chopped

1 1/2 cups mayonnaise

4 teaspoons mustard

2-3 tablespoons dill pickle juice

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

 

In a large pot, add the potatoes and enough water to cover them by about an inch

Bring to a boil and cook about 15 minutes or until fork tender

Drain the potatoes and cool

In a large mixing bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper

Once cooled, cut the potatoes into bite sized chunks and place in the mixing bowl

Chop four of the hard boiled eggs, and slice the fifth one

Add the chopped eggs, chopped pickles, chopped celery and the chopped onion to the potatoes

Stir gently until everything is coated

Top with the sliced egg, pickles and a sprinkle of paprika

Cover and place in the fridge for 2 hours before or overnight before serving

ENJOY!

Louisiana Style Chicken and Pasta

Louisiana Style Chicken and Pasta

Serves 4

 

1 pound skinless, boneless chicken breast halves, sliced horizontally into 2 thin pieces

1/2 cup grated Parmesan cheese, divided

1/4 cup bread crumbs

1/4 cup all-purpose flour

1 egg

1/4 cup olive oil, divided

1/8 teaspoon black pepper

 

1/2 (8 ounce) package penne pasta, cooked according to package directions

1/2 cup sliced fresh mushrooms

1/2 cup onion, chopped

1/4 cup yellow bell pepper, cut thin

1/4 cup red bell pepper, cut thin

1/4 cup white wine

1 tablespoon garlic, minced

 

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup + 2 tablespoons half & half

1/2 cup chicken stock

1/2 tablespoon dried basil

3/4 teaspoon Cajun seasoning

1/4 teaspoon red pepper flakes, or to taste

 

Mix 1/4 cup flour, 1/4 cup Parmesan cheese and 1/4 cup bread crumbs together in a shallow bowl

Beat egg in another shallow bowl

Coat chicken with egg then dredge chicken in flour mixture

Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat

Place chicken in the hot skillet and cook until evenly browned and cooked through, about 5-8 minutes per side

Transfer chicken to a warming plate

 

Heat 2 tablespoons olive oil in a skillet over medium-high heat

Add mushrooms and onion; sauté until tender, 3 to 5 minutes

Add yellow bell pepper, red bell pepper, white wine, and garlic

Cook until peppers are softened, 3 to 5 minutes more

Remove vegetables from pan

 

Melt butter in the same skillet; add 1 tablespoon flour and whisk well

Add half & half and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes

Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes

 

Add pasta and vegetables to the sauce; mix in remaining 1/4 cup Parmesan cheese

Lay chicken on top and serve

 

 

Creamy Garlic Salad Dressing

This dressing had a kick but was really good!  Since it made so much, I used it as a veggie dip also.  Enjoy!

 

Creamy Garlic Salad Dressing

 

1 1/2 cups sour cream

1/2 cup buttermilk

1 teaspoon soy sauce

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon vegetable oil

2 garlic cloves minced

2 teaspoons garlic powder

1 teaspoon Dijon Mustard

 

Whisk together the sour cream, buttermilk, soy sauce, lemon juice, vinegar, oil, garlic, garlic powder and Dijon Mustard

Refrigerate until chilled

 

 

This can be used as both a veggie dip and salad dressing

Baked Paprika-Parmesan/Romano Chicken

I made this for dinner a couple nights ago.  It was so good! Korbyn ate every bite!

 

Baked Paprika-Parmesan/Romano Chicken

Makes 4 servings

 

1/4 cup all-purpose flour

3/4 cup grated Parmesan/Romano cheese

2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten

2 tablespoons milk

4 skinless, boneless chicken breast halves

4 tablespoons butter

 

Preheat oven to 350 degrees

Coat a shallow baking dish with nonstick cooking spray

Combine flour, Parmesan, Romano, paprika, garlic powder, salt, and pepper in a bowl

In a separate bowl, whisk together the egg and milk

Dip the chicken in the egg, and then dredge in the flour mixture

Place in the baking dish, then place 1 tablespoon of butter on top each chicken breast

* See optional note below

Bake covered for about 30-35 minutes in the preheated oven

Chicken should have an internal temperature of at least 165 degrees

 

* Using a fine sifter, sift leftover flour mixture so only the cheese is left.  Sprinkle cheese on chicken before baking

Waffle Iron Grilled Cheese Sandwiches

Korbyn was creative in the kitchen last night.  These sandwiches came out pretty good too!

 

Waffle Iron Grilled Cheese Sandwiches

Makes 2 Sandwiches

 

2 tablespoons mayonnaise

2 teaspoons mustard

4 slices bread

4 slices cheese

Soft butter

 

Preheat a waffle iron according to manufacturer’s instructions

Mix mayonnaise and mustard together in a bowl

Spread onto 1 side of each bread slice

Add sliced cheese over mayo-mustard layer of 2 bread slices

Cover cheese layer with a second bread slice, creating 2 whole sandwiches

Spread butter on one side of sandwich

Place sandwich, butter side down, on the waffle iron

Butter the top of the sandwich and close lid so it is just resting on the sandwich

Wait until the bread begins to soften from the heat before starting to gently close the waffle iron

Apply more pressure to the top part of the iron, eventually closing it

Cook until browned, 2 to 3 minutes

Repeat with the remaining sandwich

 

* We used sandwich bread with the crust cut off

Apple Salad

Summer is coming and this is a perfect salad for your next picnic.

 

Apple Salad

Serves 8-10

 

4 tart green apples, cored and chopped

1/2 cup dried cranberries

8 ounces vanilla yogurt

1/4 cup slivered almonds, optional

 

In a medium bowl, stir together all the above ingredients until evenly coated

Serve and enjoy!