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Tuesday, October 21, 2014

Butternut Squash Lasagna Roll Ups

Ingredients:

1 large Butternut Squash
2 tablespoons olive oil
1 1/2 tablespoons of fresh sage-chopped
1tablespoon each of salt and pepper
2 cups of fresh Ricotta cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup chopped parsley
1 box of frozen chopped spinach-thawed and drained
10 lasagna sheets

For Sauce:

1 Quart of whole milk
4 tablespoons of butter
2 tablespoons minced fresh sage
2 tablespoons of minced garlic
1/2 cup of flour
Salt and pepper to taste
1 teaspoon grated nutmeg
1 pound of shredded mozzarella 
1 cup of grated Parmesan cheese

Directions
Cut butternut squash into cubes
Toss with the olive oil and sage, season with salt and pepper
Roast in oven on 425 degrees for 25 to 30 minutes
Transfer squash to food processor
Process until smooth
Boil Lasagna sheets in salted boiling water, drain spread out on cookie sheet

In a saucepan melt butter, add sage and garlic
Add flour and stir vigorously 
Add milk and continue to whisk
Add salt and pepper, nutmeg,  1 cup of Parmesan cheese
Adjust heat to a low simmer, cook whisking until nice and thick

Combine squash, Ricotta cheese, 1/4 cup  Parmesan Cheese, eggs, nutmeg, parsley salt and pepper
Fold in spinach until well combined
Preheat oven to 375 degrees
Spray 9 x 13 baking dish

Spread each sheet with mixture, sprinkle with mozzarella cheese and roll up
Put a little sauce on bottom lay fools in top
Continue until pan is filled
Pour sauce evenly on rolls sprinkle with shredded mozzarella cheese and Parmesan

Bake rolls for 45 minutes

Tuesday, October 14, 2014

Cheesy Mash Potatoes

Ingredients

1 pound of Russet Potatoes
5 tablespoons of butter
1/2 cup of milk
Salt and pepper

1 cup of Arugula -chopped
1 cup grated Parmesan Cheese
1 cup Roma Tomatoes-chopped

Directions
Cut potatoes and boil in salted water until soft
Drain
Mash with beaters, add milk, butter, salt and pepper to taste
By hand stir in arugula, tomatoes, and cheese

Tuesday, October 7, 2014

Bread Pudding

Ingredients:

1 loaf of egg bread- cut into cubes
5 tablespoons of butter-- cut into pieces
1 cup of finely chopped onion
1 tablespoon chopped Thyme
1 teaspoon each of salt and pepper
3/4 cup plus 1 tablespoon of Parmesan cheese
3 cups whole milk
6 large eggs
1/2 teaspoon grated nutmeg
1/4 pd Gorgonzola cheese--crumbled

Directions:

Preheat oven to 425 degrees 
Melt 4 tablespoons of butter
Add onion and cook until onion is brown, add salt, and pepper
Add Thyme and cook a few seconds
Spread bread into a sheet pan and pour onion mixture on top
Bake bread until golden brown, about 8 minutes

Whisk together milk, eggs, nutmeg and Parmesan cheese
Remove bread and add to milk mixture
Toss bread well 
Coat a 9 x 13 baking dish with remainder of butter
Put mixture in dish
Scatter Gorgonzola over and sprinkle 1 tablespoon of Parmesan cheese
Bake until custard comes out almost clean-- about 30-40 minutes
Cut into individual servings
Serve warm

Tuesday, September 30, 2014

Cathy's Fried Chicken

Ingredients:

1 Chicken cut into pieces
1 bunch of parsley--chopped
1 bunch of Thyme--chopped
1 bunch of sage--chopped
5 bay leaves-chopped
6 cloves of garlic--chopped
1/8 cup of extra virgin olive oil
1/8 cup of fresh ground pepper, plus 1 tablespoon
1/8 cup of kosher salt, plus 2 tablespoons
1/2 quart buttermilk
1 teaspoon of hot sauce
1/2 teaspoon of sugar

2 cups of flour
1/2 cup of rice flour
1/4 cup garlic powder
1/4cup onion powder
1/8 cup salt
1/8 cup pepper
1/2 gallon of oil, ( vegetable, grape seed, )

Garnish with fresh lemons

Directions:

Preheat oven to 200 degrees

Mix the parsley, thyme, sage, bay leaves, and garlic with olive oil
Add the salt and pepper
Rub the chicken with the herbs
Roast for 2 hours then remove and cool slightly
In a large bowl, combine buttermilk, hot sauce and sugar
Submerge chicken in buttermilk and let sit for 30 minutes
Add oil to large heavy pan then heat
Combine the flours, garlic and onion powders and the salt and pepper
Remove the chicken from the buttermilk mixture and coat in flour
Fry the breaded chicken, turning halfway through about 5 minutes. Do not overcrowd in pan
Continue to fry for about 5 more minutes
Drain on paper towels
Put on platter and season with salt and garnish with lemons

Tuesday, September 23, 2014

Pineapple Burgers

Ingredients:

1 can of sliced pineapple
3/4 cup of Teriyaki Sauce
1 pound of ground chuck
1 large onion-sliced
1 tablespoon of butter
4 lettuce leaves
4 large buns of your choice
4 slices of Swiss cheese
4 slices of cooked bacon
Salt and fresh ground pepper

Directions:

Put pineapple and Teriyaki sauce into a ziplock bag and shake.
Shape meat into 4 patties and remove pineapple from bag and pour sauce over patties.
Season with salt and pepper.
Grill patties flipping one time.
While patties are grilling--sauté onions in butter.

Place pineapple on grill-- heat all the way through
Layer onions, pineapple, bacon, lettuce and tomato on burgers-place on buns.

Tuesday, September 16, 2014

Oysters Rockefeller

Ingredients:

1 dozen large oysters in shell
3/4 cup of butter--melted
1 cup finely chopped fresh spinach
1/2 cup of chopped fresh parsley
5 cloves of garlic finely chopped
1/2 cup finely chopped tomato
3 slices of bacon cooked and chopped
1 cup panko breadcrumbs
1 cup of shredded Parmesan cheese
4 tablespoons of mayonnaise 
Salt and fresh ground pepper
1 lemon-squeezed over shucked oysters


Directions:

Shuck oysters and squeeze lemon over them.
Mix all the ingredients.
Top each oyster with a liberal amount of mixture.
Carefully place on a heated grill.
Cook until mixture is golden-- I usually shut top of 
my grill while cooking.

*may serve with hot sauce