Monday, March 28, 2011

Winter go away!

It's hard to believe that it snowed here again! Thanks god it means I can sneak in a few more casseroles and comfort food easily! Nothing too exciting here. Enjoy. Evie

Lazy lasagna

1/2 pkg. egg noodles
1 c. cottage cheese
2/3 c. shredded Mozzarella
1/3 c. grated Parmesan
2 1/2 c. spaghetti sauce
1 lb. ground beef
1 red bell pepper diced
8oz chopped mushrooms
1/2 samll onion diced
8oz frozen spinach (thawed and drained)
1T minced garlic

Preheat oven to 375. Brown hamburger, along with mushrooms, onions, garlic, peppers, and spinach. Add sauce to browned mixture. Cook noodles for about 4 minutes. In a large bowl, toss noodles with cottage cheese, Mozzarella and Parmesan cheeses.
In 2-quart baking dish, spoon enough sauce to cover bottom of dish. Layer half noodle mixture and half sauce; repeat until gone. Bake 25 to 30 minutes at 375 degrees.

Golden Potatoes

2 large onions, thinly sliced
2 tablespoons butter
1 cup half-and-half cream
1 cup caned baby food sweet potatoes(or cooked sweet potato)
1 tablespoon prepared horseradish
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2-1/4 pounds potatoes, peeled and cut into 1/4-inch slices
2 cups cubed diced ham
2 cup steamed soft broccoli
2 cups soft bread crumbs
8 ounces Gruyere or Swiss cheese, shredded
2 tablespoons chopped fresh sage

In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
In a large bowl, combine the cream, sweet potatoes, horseradish, nutmeg, salt and pepper. In a greased 13-in. x 9-in. baking pan, layer with potato slices, ham, broccoli, and onions. Spread with sweet potato mixture. Cover and bake at 350° for 1-1/4 hours.
Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.

Rosemary Baked chicken
green beans
chicken flavored rice(boxed mix)

3 lbs assorted chicken parts (I am using thighs and legs)
2T fresh chopped rosemary
1T chopped garlic
balsamic vinegar
olive oil
salt and pepper

Place chicken on non-stick baking sheet, or line with foil. Salt and pepper chicken. Spead garlic and rosemary onto chicken. Drizzle with olive oil, then with balsamic vinegar. Bake at 350for about 40-50 minutes or until juices run clear.

Heat up those awesome leftovers!

Ginger-Orange glazed salmon
asparagus and cold sesame noodles

1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 cup toasted sesame seeds (optional)

Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat Broiler. Brush glaze on each side of salmon; Broil about 5 minutes on each side. Top with scallions and sesame seeds.

1/4 cup sesame oil
3 Tbsp. dark sesame oil
7 Tbsp. soy sauce
3 Tbsp. Chinese black or balsamic vinegar
3 1/2 Tbsp. dark brown sugar
2 tsp. salt
2 tsp. chili oil
1 Tbsp. minced ginger
1 garlic clove, finely chopped
1/4 cup chopped cilantro

Noodles and asparagus
~ Salt
2 lb. asparagus, trimmed and thinly sliced on a diagonal
1 (14 oz.) package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned

Mix the marinade ingredients together, stirring to dissolve the sugar.
Bring a large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds.

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