Lasagna

Lasagna

So, the picture may not look like your perfect lasagna - but had I put it in the fridge and then pulled it out and taken a picture it would have looked fabulous - but this is real life - this is how it looked as it was scooped out and put on a plate.  Yummyness.

Ok per usual the recipe will say something and I stop and say back to it - not likely.  Case in point - ever notice how lasagna recipes on the box indicate you should use the whole box, yet you never actually use the whole box and are left with cooked noodles with no home.  Well, this recipe says that - I'd suggest you use 2/3 to 3/4 of the box.  But, here is the recipe:

1 box lasagna
1 pound sausage (I used Hot JimmyDeans)
2 cans/jars favorite marinara sauce
1 15oz container ricotta cheese
1 egg
1 cup mozzarella cheese (diced or shredded)
1/2 cup Parmesan cheese



Preheat oven 350
Cook pasta according to directions (or longer as I can never get pasta to work as the directions indicate)
Brown sausage
Add 1 & 1/3 of marinara to sausage and mix. Bring to boil.
Spray 13x9 pan
Pour half of remaining marinara on bottom
Mix ricotta with egg (this was not in the original recipe but makes the cheese spread way easier) in small bowl
Layer 5 sheets noodles, top with 1/3 sausage mix, 1/3 ricotta, and 1/3 Parmesan.
Repeat layering 2 more times
On top of final layer pour remaining marinara sauce. Be sure you cover every part of the exposed noodles with sauce so they don't become burnt and crunchy.  Unless you like that kinda thing.
Bake 20 minutes covered in foil
Take off foil (silly) and add mozzarella and remaining Parmesan (do you have Parmesan left?  Hope so)
Recover and bake 10 minutes more or until bubbly
Let sit for 5 minutes and then dig in

I'm pretty sure I added some mozzarella with each of my layers and I'm pretty sure I kicked the heat up to about 425 and didn't cover in foil.  But, I like to live on the edge so you do what you feel like doing.  I suppose it's possible to screw it up but doubtful that you'd screw it up so bad that you wouldn't be able to eat it!

Enjoy!

Berry Cheesecake Delight

Chocolate Ganache cheesecake topped with whipped cream and berries = Delightful!

Crust:
One sleeve of Oreos
1/4 cup melted butter
1/4 cup graham cracker crumbs

First step is to crush around 20 Oreo cookies - a sleeve of Oreos - innards and all - so they are like a crumb as this will be your crust.  I also added about a 1/4 cup graham cracker crumbs to the mix and then added the 1/4 cup melted butter to create the crust. No need to add sugar as there is plenty in the Oreo innards.

Cheesecake:
3  8oz packages of Cream Cheese, softened
3/4 cup sugar
3 eggs 

Blend softened cream cheese packages and sugar.  Add one egg at a time beating with mixer until completely mixed. Pour into Oreo cookie crust. Bake about 45 minutes, in your previously 350 degree preheated oven, until center is nearly set.  Cool. Refrigerate.

Ganache:
8oz yummy semi-sweet chocolate chips
1/2 cup heavy whipping cream 
1 tsp vanilla

Bring heavy whipping cream to a boil.  Pour over chocolate chips.  Use good quality yummy chocolate chips - the kind you prefer to eat by the handful not some cheap nasty crap.  Wisk until all the chips are melted and then add vanilla.  Let it cool a little.  Truth be told I'm not sure how long.  You want it to slowly trickle not run all over the place.  I say this because mine ran all over the place and caused a huge mess - everywhere.

Pour cooled ganache over cooled cheesecake.  Use spatula as needed to drizzle or cover to your hearts content.  Put in the fridge.  I recommend putting some sort of plate under it in case your ganche makes like a river and erodes your cake and waterfalls all over your fridge.  Not that that isn't fun!

Once you are ready to serve - top with little dollops of whipped cream and pile on the berries.  I used a frozen berry bag that had strawberries, blackberries, red raspberries, black raspberries, and blueberries.  Um, Yum!

If you super want to impress your guests with your kitchen mastery - drizzle some chocolate over the plate first (mine is chocolate syrup) and then carefully place the cheesecake slice on top.  

Oh yeah.  Be prepared to be impressed!

Homemade Sandwich Buns

Homemade Sandwich Buns

1 cup milk
1/2 cup water
1 Tablespoon honey
1/4 cup butter
1 egg, room temperature
4 1/2 cups flour 
2 1/4 teaspoon yeast
1 teaspoon salt

Keep in mind this is homemade bread so it's going to take some time.  This is not a quick bread - so allow time to avoid frustration.  Take your time to make sure they are tasty.  Why spend time doing it just to rush and make them suck!?

Heat milk, water, honey, and butter until butter is melted on low.  Check the temperature or allow to cool a bit. Carefully beat the egg and add slowly to this mix.  You always want to add the egg to the mix because if you do it the other way around it will instantly cook the egg...also why you want to cool it slightly depending on how hot you melted it all at.

Mix 2 cups of flour, yeast and salt in large bowl. (I swapped out one cup of flour for whole wheat and used white for the remainder) Add milk mix.  Stir in the remainder of the flour 1/2 cup at a time.  Beat well after each addition.  4 1/2 cups is the amount you'll add and then you'll have extra to add while kneading.  Just so you know....

When dough pulls together in a soft ball turn it out onto a floured surface and knead until smooth and elastic.  Set the timer for 5 minutes and knead away adding flour as necessary to get it to be non-sticky.  You can also use a mixing hook on your fancy dancy machine if you have such a device.

Divide the dough into 12-16 parts.  Shape (light kneading) into smooth balls.  Flatten slightly and place on a baking sheet.

You, of course, have a warm spot all ready for your bread, right? Right! You did this right!??  Phew...good job - you now cover your bread and put in this warm spot.  Let rise to about double - 40 minutes or so.  

After buns have risen, brush tops with beaten egg for a shiny glaze.  At this point you can add poppy seed, sesame seed, minced onion, salt, etc.

Bake at 400 (you of course preheated the oven cuz you are a master cook) for 10-12 minutes

Soft, and yummy - warm in your tummy!

Pecan Pie Cookies

Pecan Pie Cookies

Cookie:
1 cup brown sugar, firmly packed
3/4 cup softened butter
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder

Filling:
1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/4 whipping cream
1 tsp vanilla

Preheat oven to 350.  Combine first 4 cookie ingredients in large bowl.  Beat until creamy.  Add flour and baking powder and beat until well mixed.

Shape dough into 1 1/4 inch balls.  Place 2 inches apart on ungreased cookie sheet.  Make indentations in each with thumb, rotating your thumb to hollow out the indentation slightly.  Or make it easy on yourself and just pick up the ball and create a hollow in it (it doesn't have to be so complicated!)

Combine filling ingredients in small bowl.  Fill each cookie with 1 rounded teaspoon of filling.  Bake for 8-12 minutes or until lightly browned.  Cool for at least one minute before removing.

I ended up using 1/2 cup of whipping cream as I messed up so they were a bit flat and ran a bit but they were still tasty.  Super easy and tasty and it's like mini pecan pies with no karo syrup.  HELLO!

Tummy...prepare to be happy!

Roast Turkey

Juicy Roast Turkey

Step 1: Plan ahead.  Recipe starts with a thawed turkey!
Step 2: Ready your fridge!  You'll need to put the turkey in a 5 gallon pail and then in the fridge overnight so you may just want to plan ahead by finding the pail, cleaning as necessary, and removing shelves and such from the fridge.  I don't recommend putting the turkey outside in the cold overnight - but hey, that's your call; maybe you want to encourage coons and cats to hang out and provide the cold wildlife with a free meal.  But, that might just put you behind in your turkey preparation...I'm just saying....
Step 3: Get going on making ice.  You'll need quite a bit.  Or cheat and go buy some. Lazy.

14-16 pound turkey

Brine:
1 cup kosher salt
1/2 cup brown sugar
1 gallon veggie stock (modify as necessary)
1 Tbsp black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp ginger
1 gallon heavily iced water

Aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
rosemary
sage

Other important items:
canola oil
emptied fridge
5 gallon bucket

Combine vegetable stock (I used 4of those concentrated chicken stock tubs and added water to make around a gallon of stock), brown sugar, salt, berries, pepper, and ginger in stockpot and heat until it boils and your sugar is dissolved.  Remove from heat. Cool. Put in fridge if you aren't ready to proceed yet.  I did not have a big enough stockpot so I simply did this step two times until it was all done.  I put this in the bucket let it cool slightly and moved on.  The recipe assumes you are doing this part a day or two ahead - I did it the day before.  Your choice.

Day or night before you want to eat - combine the above brine mix with your heavily iced water.  Place your thawed turkey in this bucket. Of course you have removed the innards cuz that would be silly not to.  It says to put the turkey in breast side down and weigh it down if necessary.  Since my bucket sits vertically (horizontal 5 gallon buckets??? Where do you people shop?) I simply put the bird in so it's legs were sticking out of the brine.  Make sure it's fully immersed (if not, ha ha).  Refrigerate overnight.  Technically the recipe also says it should be covered and you should turn it once half way through.  I say just leave forget it cuz it's fully immersed - why would you need to turn it? and let it sit overnight in the cleaned out fridge.

The following day....
Preheat oven to 500.  Remove bird from brine and rinse inside and out with cold water.  Discard the brine.  Place bird on your roasting rack in a half sheet pan. Pat dry with towels.

Combine apple, onion, cinnamon, and 1 cup water in microwave safe bowl and micro for 5 full minutes.  Add the rosemary and sage and place into turkey cavity.  Tuck wings underneath (no idea) and coat skin liberally with canola oil.

Roast on lowest oven level at 500 for 30 minutes.  Insert probe thermometer into thickest part of breast and reduce heat to 350.  Assuming you have an oven safe probe leave it in and set alarm for 161 degrees.  Should you not have a fancy dancy thermometer - best not to leave it in the oven as it will simply melt (not that I have any experience with this). 14-16 pound bird should take about 2 - 2.5 hours.  20 minutes per pound rule assumes you are roasting at a lower heat thus needing a longer amount of time, I'd guess. Watch that thermometer...or quickly call someone to bring you one should you have melted yours.  Once pulled from oven, let it rest loosely covering it with foil for 15 minutes.

Carve. Enjoy!  Juicyness worth the effort.  Plus it's kinda fun and you feel like a famous chef!

Mushroom & Spinach Korma

Mushroom & Spinach Korma

As the recipe states first, then my details later (oooh I have details!)
1 1/4 cup basmati rice
1 medium red onion (1/2 chopped; 1/2 thinly sliced)
1 2-inch piece ginger, peeled and chopped
1 plum tomato, chopped
1 tsp ground cumin
3/4 tsp ground coriander
kosher salt
2 Tbsp veggie oil
1 pound mixed mushrooms, sliced
8 oz baby spinach (about 8 cups)
1 15-oz can chickpeas, drained and rinsed
1/2 cup light coconut milk

1. Cook rice. Combine onion, ginger, tomato, cumin, coriander, and 1/4 cup water in blender and puree until smooth.
2. Heat 1 Tbsp veggie oil in wide saucepan over medium-high heat.  Add onion until golden. Add mushrooms and cook stirring occasionally about 3 more minutes.  Transfer to a plate
3. Heat remaining oil in same pan. Add tomato mixture and cook, stirring, until very thick (6 minutes).  Return mushroom mix to pan.  Add 1 1/2 cups water, bring to simmer and cook until mushrooms are soft (about 4 minutes).  Stir in spinach and chickpeas and cook 2 more minutes.  Stir in coconut milk. Serve with rice.

Oooh there are soooo many problems with this recipe!  I always have good intentions to follow the recipe but sometimes early on I realize this is never going to work!  Part of that, yes, may be rooted in my refusal to go shopping after deciding what to make.  I tend to do with what I have, therefore the first 5 ingredients were replaced!  In fact I don't even know what coriander even is!  Not to be deterred, I carry on.

My recipe would say: 

Get your rice cooking.  I used a rice cooker with brown rice made with half chicken broth and half water.  It's rice: make it how you want.

While rice is cooking cut an onion (I only had white so that's what I used and noone complained - oh wait that's because I'm the only one who ate it! :).  Brown onion in olive oil.  Dice up a nice tomato, or an unnice one, that you got from your little tomato garden or stolen from your neighbors little tomato garden.  Hold off on those mushrooms, I don't care if you mix them or not.  Brown the onion.  Move on.

We're at the add tomato mix and cook until it gets really thick...ummmm, what exactly is in that ingredient list that will make a mix thick???  How exactly?  No matter, we'll deal with that later.  At the point I add various spices most of which I have no idea how they will flavor my dish =)  Alittle ground ginger, a bit of chili powder, and some garlic basil herb mix my father supplied.  Please note that this is not thickening. Shocker.  Carry on.  Add your sliced mushrooms.  Simmer a minute or two.  Add spinach and chick peas.  Did you know that rinsing your canned veggies is a good way to make them lower in sodium - don't pay the extra cash for low sodium canned veggies - just rinse them.  See I save you money too! Man, I'm cool! =)

Did I fail to mention that you'll want a very large pan - such as a stir fry pan?  Huh, well it looks like you'll have extra dishes to do today.  Transfer, I'll wait.  Recipe says add 1 1/2 cup water. Say what?  This is going to be so runny. So not cool.  Fine, I'll compromise and add 3/4  cup chicken broth.  If you have a lid, slap it on and simmer.  If not, grab a pan - perhaps the one that you initially used - it's dirty anyhow - and use it as a cover.  

After about  4 minutes the spinach is cooked down and oh look it's a soup.  Didn't see that coming.  Now, I have no idea what Korma is - perhaps it's soup over rice. I don't particularly want soup over rice so we are fixing this now!  I add a nice dose of flour and cornstarch...make it a gravy baby.  Nice!  Add salmon after giving a huge hunk to the cat.  Viola!  Now you may serve over rice. 

Tasty and the cat is happy.  Let's face it the house is happy when the cat is happy! =)

NannerNut Mufs

NannerNut Mufs (aka: Banana Nut Muffins)

For the most part : ) I followed the recipe.  I only did a half batch but increased the bananas (I had three overripe ones what am I going to do with one left over!) and ended up with 12 standard sized small muffins.  Full recipe states 12 muffins so I'm not sure what happened there...but here is the full recipe in all it's glory!

Ingredients:
2 cups flour
1 1/2 tsp baking soda
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 eggs
1 tsp pure vanilla extract (why would you use fake stuff?  Nasty.)
1/2 cup pecans, chopped (or more or more plus walnuts...up to you)

Directions:
Preheat oven to 375.  Spray two muffin tins (or use paper cups and save yourself some washing time)

Combine flour and baking soda and set aside (do you honestly do this step.  I soooo do not. Yes, I understand why but when you get to the add flour mix part you can totally add the soda and mix and then the flour and mix and it gets all stirred up anyhow...but, do as you will, kitchen Gods and Goddesses)
Mash 2 of the bananas with a fork so they still have a bit of texture.  With an electric mixer (with wire whisk) whip the remaining bananas and sugar together like you mean it (3 good minutes...pretty sure I only made it to the half way point because patience is not my virtue - told myself I only did a half recipe so it was ok to mix for half the time : )
Add melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice as needed. 
Mix dry ingredients until just incorporated. Fold in the nuts and mashed banana.  Spoon batter into muffin tins to fill them about halfway (I filled completely to get mine to look like normal muffins - perhaps a check on the expiration date of the baking soda is in order)  Give them a rap on the counter to get any air bubbles out. (Watch yourself - don't go splattering batter everywhere, unless you are in someone elses kitchen - then splatter away!)

Bake until toothpick comes out clean, 18-20 minutes.  This is fine as long as you don't end up sticking the toothpick into a bit of mashed banana - cuz that will come out like it's wet but the muffins may be done.  I'd watch for brownness and wing it.
Let cool a few minutes before turning muffins out. Yeah I don't do that step either.
Serve wam...Yummy!