Michele's Baked Lasagna

Many years ago, I purchased R&F Brand Lasagna noodles.  I decided to save the recipe knowing someday I would not be able to find it. Sure enough, the parent company sold and today this brand no longer exists.   But I still have the recipe.  This recipe is my base. It is great as is, but I will enhance it, making it a little different each time.  I ALWAYS double the meat that is called for.

These are my ingredients.  I start with opening my wine, because I love to enjoy a glass as I cook.

Ingredients

1 lb. Lasagna noodles

3/4 lb. Ricotta (or full container)

2 eggs

4 Cups Meat Sauce - See below

1 lb. Mozzarella Cheese

4 Tbls or more, Grated Parmesan Cheese

1 1/2 Tsp Salt

1/2 Tsp Pepper

Meat Sauce

1 lb. or More Ground meat ( 1/2 beef - 1/2 Pork)  

    (Boston Burger works great and I like to add Italian Sausage.)

1/4 Cup Olive Oil

1 Large Onion

1/4 Cup Chopped Parsley

1 Clove Garlic, chopped or pressed

1 Carrot, grated

1 Can Tomatoes, chopped or mixed in blender for a few seconds

1 (6 oz) can Tomato Paste

1/2 Cup Dry Red Wine

12 oz. water

1 Tsp Salt

1/4 Tsp Pepper

1 Tsp Basil

Sauté onion, parsley, garlic and carrot in oil. Add meat and brown.

Add tomato paste, wine and water, salt, pepper and basil.  Simmer 1 hour.

Boil Lasagna 10 minutes in 6 Qts. salted water.  Add cold water until noodles can be handles.  Do NOT drain.

In a separate bowl mix eggs and ricotta.  Season to taste with salt and pepper.

 Grease Baking dish and arrange the bottom with parallel layers of lasagna.  Add 1/3 of Meat Sauce, 1/3 Ricotta mixture, 1/3 thin slices Mozzarella.  Sprinkle with grated Parmesan.  Cover with another layer of each, and a third layer of each.  Bake in moderate oven (350 degrees) for 30 minutes. 

Serves 8

I chopped my onion, added grated carrots, and pressed garlic.

Saute in 1/4 cup Olive Oil

I added 1 lb. each of

  Harter House Ground Round (95%  lean)

and Harter House homemade Italian Sausage.

At Harter House, all of our ground meats are ground fresh daily from our own trimmings, to ensure the freshest product for your family.

Brown the meat and drain the fat and oil from the pot.

I like to use Bounty paper towels to soak up the liquid.

I added basil rather than parsley.  I love the flavor of basil and I find that fresh spices add an extra kick that always wins the prize.

Next I added chopped Roasted Red Peppers, tomatoes, and tomato paste.

I added 1 cup Cabernet Wine and 1 cup water.

(a little different from the original recipe)

              

                                                       

Now, we let it simmer for an hour.

Next, I've set up my work station to layer each ingredient.

A little oil on the Pampered Chef Stone Bakeware. 

Layer noodles, meat sauce, Ricotta and egg mixture, Mozzarella slices, and Parmesan cheese. Repeat for three layers.  Then bake in a 350 degree oven 30-45 minutes. (since I made a larger amount, I cooked it a little longer)  Then I broiled the lasagna just long enough to make the cheese bubbly on top.

Finally, I made a Cheesy Garlic Bread with English Muffins.  Melted butter and garlic powder sprinkled on muffins and topped with shredded mozzarella.  Broil for about 8 minutes, till the cheese is browned a bit.

Easy Cheesy Garlic Breadsticks

Ingredients

1 (10 ounce) can prepared pizza crust

1 tablespoon butter, melted

1 cloves garlic, finely minced

1/2 cup mozzarella cheese, grated

1 tablespoon parmesan cheese

1 tablespoon dried basil

salt & pepper to taste

Preparation

1. Preheat oven to 425.

2. Mix butter and garlic in a small bowl and set aside.

3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.

5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

6. Bake for 10-12 minutes or until light golden brown.

7. Recut along each strip and remove from cooking sheet.

8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

Blue Cheese Salad Wedge

 

I first ordered a Blue Cheese Salad Wedge at Jimm's Steakhouse and I thought it was delicious.
 And I also thought, "this would be easy to prepare at home."  And it truly is.

Ingredients

¾ cup sour cream
1 small garlic clove minced
3 ounces blue cheese crumbled and divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste

1 head iceberg lettuce
4 slices bacon cooked and crumbled

Tomatoes, chopped

Additional Blue Cheese crumbles

** For the Creamy Blue Cheese Dressing:

• To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
• Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency. Season dressing to taste with salt and freshly ground black pepper.

To Assemble Wedge Salad:

• Remove any wilted or brown leaves from the head of lettuce. 
• Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has ¼ of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.
• Spoon desired amount of dressing over each wedge. Sprinkle each wedge with ¼ of the bacon crumbles and ¼ of the remaining blue cheese. Serve.

 

**  Use a Premium Prepared Blue Cheese Dressing such as Marzetti Brand.
Found in the Refrigerated case, in the Produce section.

Panko Breaded Pork Tenderloin Sandwich

4 Harter House Tenderized Pork Cutlet.

2 egg, beaten
1/2 Cup buttermilk (or whole milk)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano

1/4 teas cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

1 cup Panko bread crumbs

1/2 cup flour
1/2 cup peanut oil for frying

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)

Directions

1. Start with 4 Harter House, tenderized, Pork Cutlets.
2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the flour in a shallow bowl.  Place the panko in another shallow bowl. 
3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the flour, back to the egg mixture then into the panko crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

YouTube - Fried Pork Tenderloin Sandwich
This recipe uses saltines and flour.
It also recommends to let the cutlet marinate in the egg and milk mixture about 4 hours.

Garlic Butter Baked Pork Chops with 2 sides

Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce.

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

1. Preheat oven to 375 F.
2. Season the pork chops with salt and pepper, and set aside.
3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
4. In a cast iron skillet, heat olive oil over medium heat.
5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
6. Pour garlic butter mixture over the pork chops.
7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.

CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 425 F
2. Place a baking sheet in the oven for 10 minutes
3. In a medium bowl, place the green beans and all the remaining ingredients.
4. Mix well.
5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
6. Bake for about 8 minutes or until crisp tender.

ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

1. Preheat oven to 400 F
2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
4. Place both halves face up on the prepared baking sheet.
5. Drizzle with olive oil and season with salt, pepper, and garlic.
6. Roast in the oven for 45 - 60 minutes until fork tender.
7. Remove the squash from the oven, and let cool for about 5 minutes.
8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
10. Sprinkle with cayenne pepper and butter for extra flavor before serving.

Cream Cheese Filled Pumpkin Bread

Plenty of people wait all year long for September to roll around so they can have pumpkin spice everything.  But this bread is so delicious I think I can eat it year round.

This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert.

You will LOVE this delicious cream cheese filled pumpkin bread with your coffee in the mornings, and it’s fantastic to send along with your husband as a quick and easy to-go breakfast when he’s rushing out the door to work.
Your kids love this bread too.  Send a little piece in their lunch boxes this week.

 One important note: when you go to layer your batter and filling in the pan, you put 1/3 of the batter in, then the cream cheese filling, then the rest of the batter. Make sure that the first layer is only about 1/3 of the batter. If that first layer is too thick, the bottom of the bread won’t bake through properly.

Pumpkin Cream Cheese Bread
1 hour 15 minutes to prepare
serves 6-8

Ingredients

For the bread:
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt


For the filling:
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract

Preparation
Preheat oven to 325°F and lightly grease a 9x5-inch loaf pan. Set aside.

For the bread:
In a medium bowl, beat together the oil, sugar, eggs, and pumpkin puree with an electric mixer on medium until well combined.
Add the cinnamon, baking soda, nutmeg, cloves, allspice, ginger, and salt, and mix until incorporated. Gradually add the flour and mix until just combined.

For cream cheese filling:
In a separate medium bowl, beat the cream cheese with an electric mixer on medium until smooth and creamy.
Add the egg, sugar, vanilla and flour, and mix until smooth and well-blended.
Pour 1/3 of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese filling over the batter and spread it out evenly with a rubber spatula. Pour remaining 2/3 of the batter over the top.
Bake until a toothpick inserted into the center comes out clean, about 65-75 minutes. (The toothpick might have some cream cheese stuck to it.) If top and sides are looking too brown, tent the pan with foil for the last 15 minutes of baking.
Let cool in pan for 15 minutes before removing to a wire rack to cool completely. Enjoy!
 

From Dear Crissy.

Juicy Pork Tenderloin with Peppers and Onions

PREP 15 mins
COOK 40 mins
TOTAL 55 mins

The trick to the best pork tenderloin is to sear the pork on all sides before roasting. In our recipe, the pork is browned on all sides and then baked on top a bed of onions and peppers. Most often, you will find pork tenderloins sold in packages with two tenderloins. One tenderloin should generously serve two people and will most likely serve three. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much smaller and take less time to cook.

Makes 6 servings

You Will Need

2 pork tenderloins (about 1 1/2-pounds each)

1 tablespoon vegetable oil

1 tablespoon butter

2 medium onions, sliced

3 bell peppers, sliced

1 tablespoon minced garlic cloves (3 cloves)

1 tablespoon whole ground mustard or Dijon mustard

1 tablespoon chopped fresh thyme leaves

Salt and fresh ground pepper

Directions

Prepare Pork
Heat oven to 425 degrees F.
Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
Pat pork dry with paper towels, and then season on all sides with one teaspoon of salt.
Heat the oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning every few minutes, until evenly browned all over; 10 to 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).

Prepare Peppers and Onions

Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When the butter is melted and bubbling, stir in the onions then cook, stirring often, until they start to soften, about 5 minutes. Stir in the bell peppers, garlic, one teaspoon of thyme, and 1/4 teaspoon of salt. Cook, stirring every minute or so, for 5 more minutes.

To FinishUse a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, two teaspoons of thyme, and a generous amount of black pepper (1/4 to 1/2 teaspoon).

Place the seared pork tenderloins on top of the onions and bell peppers, and then slide the pan into the oven. Roast 15 to 20 minutes or until an internal thermometer inserted into the thickest part registers 145 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 5 minutes.

To serve, slice pork into 1-inch slices then serve on top of the onions and peppers.

Adam and Joanne's Tips

• You need a large oven-safe skillet for this recipe. If you do not have one, you can brown the pork and partially cook the onions and peppers on the stove. Then, transfer the peppers and onions to a baking dish and place the pork on top.
• Substitute the fresh thyme with 1 teaspoon of dried thyme.
• Pork tenderloin doneness: We cook our pork to 145 degrees F. This means the pork will be barely pink in the middle, safe to eat, and ultra juicy. You can cook pork tenderloin to anywhere between 145 degrees F and 160 degrees F. Just keep in mind that keeping it as close to 145 degrees F will result in the juiciest, most tender piece of meat.

From: Inspiredtaste.net