Simple and Meaty Skillet Lasagna

From Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes

1 (8 ounce) can tomato sauce

1 tablespoon olive oil

1 medium onion, minced

Salt

3 medium garlic cloves, finely minced

1/8 teaspoon red pepper flakes

1 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 pound ground pork

1/2 pound ground beef

12 curly-edged lasagna noodles, broken into 1 inch lengths

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese (I used cottage cheese)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Sausage and Spinach Stuffed Shells

Adapted from Annie's Eats

1 12-oz. package jumbo pasta shells

1 tbsp. olive oil

1 cup yellow onion, finely chopped

1 lb. Italian sausage, casings removed

3 cloves garlic, minced

1 large egg, lightly beaten

1 15-oz. container ricotta cheese (Iused cottage cheese)

6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained

1 cup freshly grated Parmesan cheese, divided

1 tbsp. chopped fresh basil or 1 tsp. dried basil

1/4 cup bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1 28-oz. can chopped tomatoes with herbs, including the liquid (I used a canned spaghetti sauce I had)

Directions:Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.

Chicken Piccata

From Ina Garten

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used cooking wine)
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce

From Kitchen Cafe

1 recipe Coconut-Curry sauce (below)

1 pound shrimp, peeled and deveined

2 teaspoons soy sauce

2 tablespoons vegetable oil

1 bell pepper, cored, seeded, and sliced (any type will do)

8 ounces snow peas, strings removed (I just used frozen)

1 cup bean sprouts (I don't like sprouts so I used onion)

3 garlic cloves, minced

1 tablespoon grated fresh ginger

Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl. Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.

Coconut Curry Sauce

1 cup coconut milk

1 tablespoon fish sauce

1-2 teaspoons red curry paste

1 teaspoon light brown sugar

1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Caramel Eddies

My sister-in-law brought this dessert to our family reunion and like most desserts that she makes, it was awesome. Thanks Sarah!

2 cups flour
1 16 oz. jar caramel ice cream topping
2 cups rolled oats
2 cups chocolate chips
1 ½ cups brown sugar
6 Tbsp. flour
1 tsp baking soda
1/2 tsp. salt
1 ½ cups butter or margarine (melted)

Preheat oven to 350. Combine 2 cups flour, oats, brown sugar, butter, soda, and salt. Press ½ of this into 9 X 13 pan. Bake at 350 for 10 minutes. Sprinkle with 2 cups chocolate chips. Mix the caramel and 6 Tbsp. flour and drizzle this over chocolate chips. Sprinkle remaining crumbs over caramel topping. Bake @ 350 for 15 to 20 minutes until golden brown. Chill bars for easy cutting.

Slow Cooked Teriyaki Chicken

From Put a Lyd on It



12 boneless skinless chicken thighs, or 6 chicken breasts, sliced or shredded
3/4 cup sugar
3/4 cup soy sauce
6 T cider vinegar
3/4 tsp. ground ginger
3/4 tsp minced garlic
1/4 tsp. pepper
4-1/2 tsp cornstarch
4-1/2 tsp. cold water


Hot cooked rice, optional

Place chicken in a 4-quart slow cooker. In a larg bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low 4-5 hours or until juices run clear.Remove chicken to a serving platter; keep warm. I shredded the chicken and then added it to the thickened sauce. Transfer cooking juices to a small sauce pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.