Lasagne - My way

I think everyone knows how to make lasagne, right?  When deciding to make a lasagne last minute, I always look for the quickest way.  Normally, I make the sauce from scratch with pancetta, red wine, stewed tomatoes, fresh herbs and let it simmer on the stove for a couple of hours.  We don't always have time for that or have the ingredients on hand .. or want to wait.  This is my quick & tasty go to recipe.  To make is extra delicious, I pour béchamel sauce over top !

This is for two.  I use a loaf pan when I make it for 2-3 people.

Ingredients :

1 lb ground beef - 1 tsp of onion powder, 1 TB chopped garlic
Mushrooms, half a package, chopped
1 small green pepper, chopped
1 jar/tin of pasta sauce _ U juts bought a cheap jar of Hunt's & added other ingredients to make is flavorful
 About 3 TB of tomato paste from 6oz can tomato paste ( freeze the remainder)
1 TB Italian herb blend
1 TB chopped garlic - jarred kind of olive oil
1 TB onion powder
2-4 TB olive oil

I box of lasagne sheets - you won't need them all.

I package of shredded mozzarella cheese  ( this recipe of used chopped fresh mozzarella, only because I had it on hand)

Béchamel Sauce :

4 TB butter
2 TB Flour
1 cup milk ( not skim)
1/2 tsp nutmeg
pinch of salt.

In a pan, over medium heat, ground beef, garlic and onion powder.  When the ground beef is almost cook, add the chopped mushrooms and green peppers.

When beef mixture is cooked.  Add the already prepared pasta sauce, tomato paste, the herbs, garlic, onion powder and olive oil.  Heat thoroughly for about 5-10 minutes on low heat.

With a loaf pan, make the lasagne... layering a pasta layer, meat layers, cheese layer.. repeat.


In the meantime, prepare the Béchamel sauce  - simple !  This goes on top of the lasagne when being served individually.

In a pot, on medium heat, melt butter. When melted,  add flour and blend well.  Let the flour paste mix cook in the pot, stirring  constantly so it does not burn or turn brown  When cooked, about 3 minutes, add the milk  to the pot.  With a whisk, stir the mixture until the sauce thickens,  The final step is to add the nutmeg and a pinch of salt.  If the sauce thickens too much.. add a little more milk,.

**  you can do the béchamel sauce step while the lasagne is cooking or just before the lasagne comes out of the oven

Retro Dining - Salisbury Steak

Growing up I never had homemade Salisbury Steak but I did have frozen TV Dinner in the tin trays.. I think many of us have.  I LOVED them.  Although the fried chicken was my favorite, I am nostalgic over the Salisbury Steak.  I haven't had one of those in years but I can still recall the taste of it.  Tonight, I am going to a concert to see Gordon Lightfoot -  his music was an integral part of my childhood and I deemed it only appropriate to have something retro to collaborate with the evening.

Salisbury Steak was named after an American physician, Dr. J. H. Salisbury, reportedly for a low-carb meal.  The Salisbury steaks were shaped to resemble a steak...  looks more like a foot ball.

Ingredients :

1 lb   ground beef, 85 % lean, you need some fat.
1/3 cup plain bread crumbs
1 egg
1/3 cup milk
1/4 finely minced onion
2 tsp sage
1/2 tsp of salt and pepper
 2 TB of Worcestershire sauce

In a bowl, add all ingredients until mixed well.  Form into patties.  Traditionally, Salisbury steak was formed into flat football shaped patties.  I did this to keep the authenticity of the dish.

In a pan, with some olive oil,  medium heat, cook patties on both sides until done, 4-5 minutes per side.

Remove the patties from pan.  In the same pan, add :

half of onion, sliced
half package of sliced, fresh mushrooms

Sautee until cooked. about 4-5 minutes.

To the same pan, add :

2 cups of good beef stock
2 TB Worcestershire sauce
1 TB sage
fresh crack pepper
I added 1 TB of beef bouillion paste * you don't need to, but it adds depth.

Cook the sauce for about 3-4 minutes on medium high.

Take out about 3-4 TB of the broth , put in bowl, add 1-2 TB of flours.. mix to form a paste.  Add back into the pan.  Turn up the heat, to thicken the sauce. About 3-4 minutes.  Add the beef patties back into the pan.  Heat the patties through.

Serve !

Mediterranean Orzo Romaine Salad

Lately I have been eating a lot of salads and vegetables. I'm always looking for new ways to  prepare a salad.  This is light  and so refreshing.  The lemon zest really makes this dish pop !  Great addition to grilled chicken or fish !





Ingredients :

2-3 cups cooked orzo ( more or less)


Half English cucumber,  diced, middle part removed


3 green onions, sliced, green & white parts


1/2 cup black olives, chopped


1/2 cup green olives


1/4 cup fresh chopped parsley


1 red pepper, diced fine


6 oz crumbled feta cheese


**  the above ingredients are approximate  - you can add/ take away what you want.


2 lemons -  zest and squeeze juice from both


1/2 cup olive oil


 cracked black pepper


 I  romaine leaf lettuce

Delicious, even without the Romaine Lettuce

How To :


Cook the orzo pasta.  Run cold water over it, set aside.


In a large bowl, add the cucumber, olives, red peppers, onion, parsley, feta cheese.  Zest/ peel the lemons and add to the bowl of veggies.  Add the  pasta and blend all the ingredients.   Squeeze the juice of  the two lemons.  Add the olive oil.  Season with crack black pepper.   You may have to adjust lemon juice and olive oil..


I keep the pasta salad in a large container in the chiller and only take what I need when serving it with the romaine lettuce.


In another wide bowl, scoop out about 1 cup of the pasta salad.  Take a few leaves of romaine lettuce and chopped/shred it.  Toss into the orzo salad. 


Serve and enjoy this light delicious salad !

Sinfully Southern Breakfast - Biscuits & Sausage Gravy

This hearty, southern, traditional breakfast of America is not something you want to eat every day but it’s a great way to start off the day. It is argued where the origin of this dish is, but, I gather from the sources I read,  it  began after the American Revolutionary War ( 1775-1783)  when food was in short supply but a need for a filling meal was in demand.

 Ingredients :

1 lb of pork sausage meat, I used mild.

2 TB butter

1 cup beef stock

1 cup half & half

1 tsp onion powder 

1 tsp  garlic powder

A shake of salt, the pork sausage  probably has enough salt.

Fresh chopped parsley

Lots of fresh cracked pepper

2-3 TB flour - more if you like it thicker

Biscuits - if you have a favorite biscuit recipe, use it  !  If you have a favorite bakery that makes great biscuits like I do, but those !  You can also buy the frozen Grand Buttermilk biscuits that are great as well.

Eggs.

How To :

In a saucepan, on medium heat, melt the butter.  Crumble the sausage meat in the pan.  Cook until it's done, about 8-10 minutes, using your fork to crumble the pieces.. unless you like bigger chunks, then leave it as is.  When the sausage meat is cooked, add the flour and mix with the meat.  Let it cook for  2-3 minutes.  ( this cooks off the flour starchy flavor).  

Add the onion and garlic powder.  Add salt and pepper.

Then add the beef stock and stir. 

Add the half and half.

Cook until the gravy becomes thickened.

Add the parsley.

Plate it :

Split a biscuit in half and place on the plate.  I heated the biscuit up for a few seconds in microwave.  Place some of the sausage gravy over the biscuits.  At this point I fried an egg over easy and placed over the biscuit and gravy but many people just have it without.

Either way - you won't be disappointed.

Enjoy !

~ For my Father, Frank ~

Thai Chicken Lettuce Wraps

I really like using big, leafy lettuce leaves as an alternative to tortillas for this wrap. Light and fresh with a pop of spicy Thai peanut satay sauce, leaves a satisfying, guilt free meal.

What you need :

I make a big bowl of the cabbage mix and keep refrigerated  for quick meals.


green cabbage, shredded fine
2 large carrots, shredded
about a cup of edamame
6-8 leaves of fresh Basil
2 green onions, chopped


These are all approximate amounts - add more or less of what you like.


2 chicken breasts, seasoned and baked, in 350 oven for about 20 minutes.. depending on the size or until no pink remains ( cover with foil to lock n moisture.) OR buy a rotisserie chicken at your local grocery market.

Thai Peanut satay sauce - home made or store bought - your choice.

Assemble as shown in photo, drizzle some peanut sauce, roll up and enjoy.

Summer Chicken Salad Sandwich

I always loved chicken salad sandwiches.  I used to make them with just mayonnaise and chopped celery but now I've added some fruits and nuts.  There are  many variations of chicken salad and this one is now my favorite.  Hope you enjoy !

Ingredients :

One whole rotisserie chicken from you local grocery market or prepare a roaster chicken at home.  Remove bones and skin, chop up the chicken.  A good size chicken you should end up with about 4 cups of chicken.

Add chicken to a large bowl and add : you may adjust accordingly.

1/2 cup dried cranberries

1/2 cup of dried apple, chopped

1/2 cup celery, chopped

1/4 cup of sliced almonds, or more.

1-2 TB poppy seeds

1-2 cup of Coleslaw dressing.  I use Marie's as pictured below.  Mayonnaise just doesn't taste as good as coleslaw dressing.  Trust me on this one. Start off with 1 cup of dressing, then add more if you like is creamier, depending on how much chicken you , also.

Mix all ingredients.  Serve on a nice fresh croissant .. or bun, bread of your choice.

Enjoy !

Parmesan Crusted Chicken with Arugula & Haricot Vert

This is one of my favorite simple, quick meals.  It's moist and delicious.

What You Need :


One chicken breast - split in half and pounded out


1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese


One egg beaten, add 2 Tb water to the bowl


Olive oil.


Dip the Chicken into the egg wash and then coat with bread crumbs.  In a pan, over medium heat, add about 2-3 TB olive oil.  Cook on each side for about 3-4 minutes.  Try not to over cook.


Salad :

Fresh Arugula
Use any vinaigrette  you like, not a lot, just enough to lightly coat.  I use a White Balsamic vinaigrette.
Steamed/cooked haricot vert or green beans - I like the thinner ones.




Enjoy !