Lasagna

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Ingredients (Sauce)

2 x 28oz cans crushed tomatoes
2 tbsp Tastefully Simple Onion Onion seasoning
2 tsp Tastefully Simple Garlic Garlic seasoning
2 tsp oregano
1 tsp parsley
1 tsp basil
½ tsp sage
½ tsp salt

Spice measurements are for dried spices.

Ingredients (Pasta)

3 cups flour
3 eggs
Pinch salt
Cold water (if needed)

Ingredients (Other)

½ to ¾ container ricotta cheese
1 cup shredded mozzarella
½ cup grated asiago
8oz fresh mozzarella (optional – you can just use more shredded instead. If you use the fresh, strain some of the moisture from it)
1 lb lean ground beef

Instructions

Start the sauce. Combine all ingredients in a saucepan. Heat on medium, covered, until it starts to bubble. Reduce to low and let it simmer while you continue the rest of the steps.

Brown the ground beef and set aside.

Make the pasta dough. Scoop flour onto work surface. Make a well in the center. Add salt. Add one egg and start to incorporate with a fork. Continue to add eggs one at a time, incorporating more of the flour after each one. You will reach a point where it’s clear you can’t do any more with the fork and you just need to use your hands. Once you have a dough ball, knead, knead, knead for several minutes. If the dough feels dry, add some of the cold water to get it to the right texture. The texture should be kind of elastic-y, but not really sticky.

Separate dough into portions about a half cup in size. Cover unused dough with plastic wrap. Roll out dough to #4 setting using pasta machine (start on the widest setting, #1, and work your way thinner). Place dough onto work surface and cut into lasagna-sized noodles. I like to make the noodles as I assemble the lasagna, so I stop after making one layer’s worth.

Spread sauce in the bottom of a 9×13 baking dish. Layer noodles on top. Spread more sauce on top of the noodles. Add beef.

Make more noodles. Next layer is sauce, ricotta, and shredded mozzarella.

Make more noodles. Top with sauce, asiago, and mozzarella (fresh or shredded).

Bake at 350 for about 30 minutes. Cover with aluminum foil if the cheese looks like it’s going to get too brown.

This reheats really well. I had leftovers for lunch this week!

Dilly Pasta Salad

IMG_5150I went with my horseback riding club to tailgate at the Winterthur point-to -point races last week. This pasta salad was one of the things I brought to share. It was chilly and rained off and on, but we still had a great time.

Ingredients

1 box of tricolor farfalle pasta
Large pack of grape tomatoes (1qt)
1 package mozzarella pearls (8oz)
1 envelope Tastefully Simple dill pickle dip mix
2½ tsp to 1 tbsp dried dill weed
½+ tsp kosher salt
½ cup mayonnaise
Red wine vinegar to taste (about 6-10 dashes/shakes)

Instructions

Cook and drain pasta. Let it cool to at least room temperature. If you don’t cook and cool pasta in advance, you can do the remaining steps and set everything aside to be combined once the pasta cools.

Cut grape tomatoes into quarters. Drain the mozzarella pearls and combine with grape tomatoes. Set aside.

Combine mayonnaise, dill pickle dip mix, dil, and salt.

Once pasta is cooled to at least room temperature, stir in mayonnaise mixture until the pasta is well-coated. Stir in tomatoes and mozzarella until they are distributed evenly throughout. This is a good time to taste to see if you need to add more dill. If the salad is too dry, add more mayo.

Add red wine vinegar and combine well into the salad. Taste and add more if needed.

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We had a great tailgating spot right on the rail!

 

Breakfast Minis

IMG_4792This recipe uses the Tastefully Simple silicone bar pan. You can also use a regular muffin tin, but silicone muffin cups would be better because the ingredients won’t stick.

These are great to pack in your lunchbox and reheat once you get to the office!

Recipe makes about 12.

Ingredients

4-6 pieces cooked bacon, crumbled
5 eggs
3 cups hash browns
½ cup shredded cheddar
½ cup shredded mozzarella
¼ tsp salt

Instructions

Mix all of the ingredients well. Press firmly into the compartments of the bar pan. Fill the unused compartments of the bar pan with water. Bake at 375 until the hash browns are crispy on top.

Mini Chocolate Cakes

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I had a party yesterday afternoon and needed a quick and easy dessert to make. I was already running behind schedule. I had some chocolate pound cake mix, which would be super easy to do something with. (I’m totally serious – you just add butter and water to this magical mix!)

Ingredients

1 package Tastefully Simple Classy Chocolate Pound Cake Mix
¾ cup melted butter
1 cup water
1 package instant vanilla pudding mix
2 ¾ cups heavy cream
¼ cup milk
1 tsp vanilla
¼ cup powdered sugar

If you want to use store bought whipped cream, you don’t need the powdered sugar or vanilla, and you only need 1 ¾ cups heavy cream.

Instructions

Cake

Mix the pound cake mix, melted butter, and water. Grease two 9-inch round pans. I probably would’ve used a jelly roll pan if I had one. Make sure you set your cakes up to bake flat. I have these Wilton bake even strips that go around the pan to promote even baking. A Cozy Kitchen also had a DIY method here. I totally forgot to use the strips, which is why you see some uneven layers in the photo.

Bake at 325 for about 15-18 minutes. I think I did 12 minutes, tested, and put it back for another 5. Like a regular cake, a toothpick will come out clean when it’s done. Don’t be scared if the toothpick comes out clean and the cake still looks a little jiggly in the center.

Cool cakes fully before assembling.

Filling

Beat 1 ¾ heavy cream until it thickens slightly. Add ¼ cup milk and the packet of pudding mix. Beat for 2 minutes. Cover and keep in the fridge until ready to use.

Whipped Cream

Beat 1 cup heavy cream, 1 tsp vanilla, and ¼ cup powdered sugar until it’s a whipped cream consistency with stiff peaks. I could’ve beaten mine for a few more minutes. It wasn’t runny, but it wasn’t quite as stiff as I wanted. Keep it in the fridge until ready to use.

Assembly

Remove the cakes from the pans. (Caution – don’t remove until your cake is fully cooled!) Use a biscuit cutter to cut the cakes into small circular pieces. You can use whatever size cutter you want. The one I used was about 2″ and I was able to get 16 pieces (for 8 cakes). Go smaller if you don’t want people to need a fork.

Use a piping bag to pipe the filling onto each bottom piece. Stack with the top cake piece and top with whipped cream. You could also add some chocolate shavings.

Creamy Chicken Tortilla Soup

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Cold, cold day today, and I spent several hours outside at the barn this afternoon. Soup was definitely a good choice to help me warm up when I got home.

Ingredients

2 boneless skinless chicken breasts
1 tbsp Tastefully Simple Wahoo! chili seasoning
1 jalapeno
1 medium onion
3 cloves garlic
1 chipotle pepper in adobo + about 2tsp of the sauce
28oz can diced tomatoes
3 cups frozen corn
2 tbsp butter
¼ cup masa harina
4 cups chicken stock
1 cup heavy cream
Monterey jack cheese
Tortilla strips (store bought or homemade)
Salt

Instructions

Dice onion and jalapeño (after removing seeds). Mince garlic. Rough chop chili. Don’t worry too much about having perfect knife skills because you’re just going to puree it all later.

Boil chicken breasts in a medium pot. Salt the water! Set the chicken aside when finished.

Melt butter in a dutch oven (or other large pot) over medium heat. Cook onions, jalapeño, garlic, & chipotle+sauce until the onions are translucent.

Add tomatoes and chili seasoning. Cook for a few minutes, then add chicken stock.

Use an immersion blender to puree everything in the pot. If you don’t have an immersion blender, you can use a regular blender. Just be careful because hot/steamy stuff + blenders aren’t always a good combo.

Add the masa harina. Use the immersion blender to get rid of any chunks that form. This is a good time to taste it and add salt. Don’t worry if you think it’s too spicy right now. The cream will take care of that later. Bring to a boil, then reduce to a simmer.

Add the corn. (Get the tortilla strips in the oven now if you’re making them)

Pull or shred the chicken. I use the stand mixer for this. Toss the chicken in and use the beater on speed 2 for about 30-45 seconds. I always cover it with a towel because sometimes pieces like to fly out. You can also pull it with a fork instead.

Add the chicken to the soup. Stir in the heavy cream. Taste again, and add more salt if needed. Let it cook on low for about 10 more minutes.

Serve and garnish with the cheese and tortilla strips.

Tortilla Strips

Use a pizza cutter to cut tortillas into strips. I cut small tortillas into quarters, then cut into strips. You have two options – fry until golden, or bake. I baked these since they were going in soup. Coat in olive oil, season with salt. Line up the strips on a baking sheet and bake on 350 until golden.

Three Cheese Rustic Herb Ravioli with Cream Sauce and Tomatoes

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I tweeted earlier “Food blogger problem – realizing halfway through making something that you haven’t written any of it down.” That may have related to part of this recipe. The parts I’m unsure of are marked accordingly. Oh, and remember how I said before not to ask me about my pasta recipe because I have no idea about any of the proportions? I took note when I made the ravioli! Problem solved. Now let’s hope I can remember to keep writing these things down.

Ingredients

For Ravioli Filling

  • 1 container ricotta cheese
  • ¼ cup smoked gouda, shredded
  • ¼ cup asiago, grated
  • 1 tbsp rustic herb seasoning (from Tastefully Simple)

For Pasta

  • 2½ cups flour + more for dusting
  • 4 eggs
  • 1 tsp olive oil
  • ¼ tsp salt

For Sauce

  • 2 tsp butter
  • 2 tsp flour
  • 4 roma tomatoes, diced
  • 1 clove garlic, minced
  • ¾ to 1 cup heavy cream (This is where I didn’t take note of measurements. Start with
  • ¾ cup and increase from there if it seems too little)
  • ¼ to ½ cup milk (Same as above. Start with ¼ and increase as needed)
  • 2 tbsp grated parmesan
  • 2+ tsp of the pasta water
  • Parsley (optional)

Instructions 

Ravioli Filling. Combine all ingredients. If you have the spice grinder for your Tastefully Simple seasoning container, use it. If not, crush up your seasoning a bit before you add it. Cover with film and set aside.

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He wanted to monitor the situation.

Pasta dough. Scoop flour onto work surface. Make a well in the center. Add salt. Add one egg and start to incorporate with a fork. Be careful not to kill the walls of your well or it’ll get unnecessarily messy fast! Continue to add eggs one at a time, incorporating more of the flour after each one. Add the olive oil, continue to incorporate everything until it becomes doughy. You will get your hands dirty. You will reach a point where it’s clear you can’t do any more with the fork and you just need to use your hands. Once you have a dough ball, knead, knead, knead for several minutes.

  • Tip: I recommend adding the eggs one at a time because I always end up breaking the walls of the well or sloshing them everywhere when I put them all in at the same time. Also, I always crack my eggs into a small prep bowl before adding them to the flour. There’s nothing worse than trying to fish a piece of egg shell out of the middle of pasta dough (or cake, or whatever you’re making)!
  • Troubleshooting: If your dough is way too dry, add more olive oil or some water. If it’s too wet, add more flour.

Roll out the pasta dough and put it through the pasta machine. Start on the widest setting and work your way thinner. I went to #6 (out of 8) on the KitchenAid. Lay out sheets on a lightly floured surface.

img_4445Assemble Ravioli. Depending on the size of the ravioli you want to make, add 1tsp to 1tbsp filling at even intervals down one piece of dough. Press to flatten the filling a little. My ravioli were big ones, so I used 1tbsp. Lay another piece of dough over the top. Press to seal all around the filling. Cut out the shapes using a pastry wheel or ravioli stamp. Set them aside on a lightly floured surface.

  • Make Ahead & Freeze: You can put the ravioli on a lightly floured sheet pan and put into the freezer. I did this for my entire batch, then stored in an air tight container. I used lightly floured wax paper to separate the layers of ravioli.

Get the pasta water boiling while you start the sauce. Don’t forget to salt your pasta water!

Sauce. Melt butter over medium heat in a sauté pan. Add garlic and cook for a couple of minutes. Add flour to make a roux. Just a basic blond roux is good. Once your roux is done, stir in the cream, milk, and parmesan. Add tomatoes. Bring to a boil, then reduce to a simmer. It should be thickening. Stir often enough so it doesn’t burn on the bottom (I’ve made this mistake before – the broccoli cheddar soup incident).

  • Troubleshooting: Sauce too thick? Add a bit of pasta water.

The ravioli should only take a few minutes to cook. Test an edge since this is the thickest part that takes longest to cook. Use a spider spoon to transfer the ravioli to the pan with the sauce. Let them cook together for a few minutes. Serve and garnish with parsley and some extra parmesan if desired.

Turkey Cranberry Flatbread

turkey-cranberryThe timing of this post isn’t the best since Thanksgiving was a few months ago, but I’m trying to get all of the recipes I had on Facebook onto here. There are only so many sandwiches you can eat from Thanksgiving leftovers before getting tired of them.

My inspiration was this Tastefully Simple recipe for a turkey cranberry flatbread pizza, but I wanted to do something that would use only ingredients I had on hand, so I made some changes.

Ingredients 

  • 1 package Bountiful Beer Bread mix (buy here)
  • ¾ cup hot water
  • 2 Tbsp. olive oil
  • ½ cup cranberry sauce
  • ¾ to 1 cup chopped turkey
  • ½ cup cooked, chopped bacon
  • ¼ cup sliced (super thin) red onion
  • ¾ cup Italian 4-cheese blend
  • ¼ cup cheddar cheese

If you don’t have the 4-cheese blend, you could use a shredded mozzarella instead.

Instructions

Preheat oven to 375°.

Go here and follow the recipe for making the crust. Cut it in half if you can’t fit the entire thing on one baking sheet. I only used half of the dough and froze the other half for another flatbread experience. The proportions of ingredients above assume use of all of the dough.

Place on a baking sheet (either greased or with a silicone baking mat). Prick with a fork all over to prevent crust from puffing while baking. Bake for about 10 minutes until it’s a light golden brown color.

Spread the cranberry sauce on the crust as the base (like sauce would normally be). Sprinkle cheeses on top. Add turkey, bacon, and onion. Bake 10-12 minutes until cheese is melted and lightly browned.

If you used a silicone baking mat, don’t use the pizza cutter. You might be ok, but I wouldn’t want to take any chances in ruining the mat.