Spinach Chicken Lasagna roll ups

INGREDIENTS

• 1 lb. lasagna noodles
• 32 oz. ricotta
• 1 cup shredded mozzarella 2 cup grated Italian blend cheese
• 2 lg. egg
• 20 oz. frozen spinach
• 2 chicken breasts cooked and shredded
• 3½ cups marinara sauce
• to taste salt and pepper
• as needed non-stick spray 

INSTRUCTIONS

1. Get a large pot of water boiling with 1-2 tablespoons of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). When they are finished cooking, drain in a colander.
2. While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, shredded cheeses, egg, chicken, freshly grated pepper and about ¼ tsp of salt. Mix until well combined.
3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over[I used 15 noodles], these are “back ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
6. Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Gumbo

I made this for Mardi Gras.  My family loved it.  It is spicy; but, spiciness can be moderated on preference and how much Cayenne pepper you add.  I started with a base from this recipe from a really fun recipe blog that has Disney themed recipes.  I figured if it was close the the Blue Bayou recipe at Disneyland my kids would enjoy it and it is worth a try.  I did alter some things in the recipe and so I will change the recipe below so I can remember for future dinner making fun.  On the Disney blog she found precooked andouille sausage at Target.  I found mine uncooked at the meat counter at my local Harmons.  I browned it in my cast iron and then sliced it and finished cooking it in my oven while I cooked the chicken breast in the pot I made the Gumbo in.  After adding the sausage and chicken to the pot I used the pan I cooked the sausage in to cooked my raw shrimp in that pot seasoned with olive oil, salt, and pepper and let it soak in the flavors from the sausage.  Make sure not to overcook.  I hope these tips help.  Enjoy!

*serves 8

Ingredients:

1/4 cup olive oil
1/4 cup all-purpose flour
1 cup chopped celery
1 cup diced onions
2 quarts low sodium chicken broth
  1 1/2 tablespoons salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon cayenne (you can increase this amount if you prefer it spicier)

1 tablespoon garlic powder

1 tsp Tony Chacheres Original Creole Seasoning
1 cup sliced carrots

1 cup diced canned tomatoes
12 ounces frozen cut okra (can also substitute with fresh okra)

1 cooked chicken breast, diced seasoned with Tony Chacheres Original Creole Seasoning 

 2-3 cups pre-cooked Andouille sausage, sliced (if you have to cook this like I did season with Tony Chacheres Original Creole Seasoning)

1 lb cooked Shrimp, large, cut into large pieces 

2 cups cooked brown rice (cook according to package directions)

Directions:

Heat olive oil. Add flour and stir constantly to create a roux. When the roux is a caramel-color, add in celery and onions and cook for 5-7 minutes. Pour in chicken broth. Mix in the salt, pepper, garlic, Creole seasoning, and cayenne. Let simmer 5 minutes. Now add in the tomatoes, carrots, okra, cooked chicken and sausage. Reduce heat to medium-low and cook 45 minutes.  Add shrimp and cook for 15 minutes longer.


While the gumbo is simmering, prepare 2 cups of cooked rice according to package directions. Set aside.

When the gumbo is done, spoon prepared rice in the bottom of your serving bowls. Now ladle the hot gumbo on top.

Cinnamon Rolls

Ingredients:

1 cup milk
1/2 cup and 1T sugar
2T (or 2 packages) yeast
1 cup lukewarm water
6 cups shifted flour
6T shortening
3 eggs
2t salt


Directions:

Scald and cool to lukewarm 1 cup milk. Meanwhile dissolve 1 Tbsp sugar and 2 pkg yeast in 1 cup lukewarm water. Add milk. Sift before measuring. 3 cups flour, add to above mixture and best until smooth and fine grained. Cream 1/2 cup sugar with 6 Tbsp shortening and add to first mixture. Add 3 beaten eggs. Add 2 tsp salt and enough flour (about 3 cups) to make dough to handle. Knead lightly and place in bowl greased with butter. Let raise until double in bulk, about 1 hour. Roll about 1/2 inch thick, spread with melted butter, sugar, cinnamon, raisin, and nuts. Roll up and cut in slices. Place cut side up on greased tin and let rise 1 hour. Bake 400 degrees until nice and brown. About 15 minutes. Ice while hot. Makes about 24

Tip: use a length of thread to cut the rolls so they don't get smashed. Just wrap the thread around the roll and pull.
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Frosting ingredients:

4 cups powder sugar
4T butter
4T milk
1t vanilla


Frosting directions:

Blend all ingredients together until smooth and fluffy. Makes about 2 cups.

Grandma's Upside Down Spaghetti

 

My Mother in Law made this and it tasted good enough that me a professed spaghetti hater asked for the recipe.  I love cream cheese and the addition of cream cheese to the spaghetti is a great combination.  I made this last night and my niece who was here with her husband asked for the recipe because they liked it too.  Enjoy!

Ingredients

1 (24 oz) package spaghetti noodles

1 1/2 lbs ground beef

1/2 onion

1 (8oz) package cream cheese

1 small carton real sour cream

1 small can tomato paste

1 large jar spaghetti sauce

2 cloves garlic

salt and pepper to taste

2 cups shredded mild cheddar cheese

Directions

Preheat oven to 375 degrees.  

Cook spaghetti noodles according to directions on package.  While noodles are boiling brown hamburger with onion on stove.  Then in a bowl mix together sour cream and cream cheese and set aside.  Finally mix in blender jar of spaghetti sauce, tomato paste, cloves of garlic and salt and pepper.  When noodles are done drain in a colander.  

Now it is time to layer.  First spread a thin layer of cream cheese mixture in a 9x13 pan. Then layer spaghetti sauce, sprinkle hamburger, cream cheese mixture, cheddar cheese and then spaghetti noodles.  Continue layering in this order for three layers finishing with sauce and topping with cheddar cheese.  Cover with foil and cook for 1 hour.

Roasted Potatoes

ingrediants

2lbs red potatoes washed and cut into quarters

2T vetetable oil

1t salt

1/2t black pepper

1/2t dried rosemary crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Grilled Honey-Lemon Chicken

Ingredients: 

• 1/4 cup canola oil
• 1 lemon, zested and juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, pressed

• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried Italian herb seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Microwave Au Gratin Potatoes

Want to avoid turning on the oven with the summer heat coming? This is the solution for Au Gratin potatoes. The best part is they taste like they came out of the oven.

Ingredients:
5-6 peel, washed, sliced potatoes
1/2 c milk
1/3 c butter
1/2 c grated cheese
salt to taste
Pepper to taste


Directions:
In a microwave safe baking dish arrange the potato slices along the bottom. Add in your salt and pepper, pour in your milk and add in your butter. The butter is blobbed in, in tablespoon blobs arranged around the potatoes. Cover and microwave for 5 minutes. When the 5 minutes is up take the mixture out and stir the ingredients together making sure to coat both sides of the potato slices. Cover and microwave an additional 10 minutes. When the timer goes off again once again stir the mixture to make sure the potatoes are and will remain cooking evenly. Add the cheese to the top, cover, and return to the microwave for an additional 10 minutes.


Microwave times do vary so check tenderness of the potatoes with a fork.