Category: Cooking

Cooking

Crunchy Sheet Pan Lasagna

Lora Knows...

I have been a fan of Giada for years, and I have made dozens of her recipes. When I came across this recipe I knew it would be amazing. If you think the best part of lasagna is the crunchy bit on top, then this is a recipe for you.

The first time I make a recipe I follow it completely, this version is what I’ve done over time to make it more to our liking.

16 ounces lasagna noodles broken into 3 pieces
1 pound Italian sausage
2 large shallots diced
2 cloves garlic minced
32 ounces Rao’s Tomato Basil sauce
1 teaspoons Italian seasoning
Salt to taste
1 cups ricotta cheese
5 ounces frozen spinach, thawed and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup pasta water
Olive Oil

Instructions

Preheat the oven to 400 degrees.

Bring a large pot of water to a boil and add salt to taste like the sea. Add the broken lasagna noodles and cook for 8 minutes. They will finish cooking in the oven.

In a small bowl mix together the ricotta, drained spinach and salt to taste. Set aside.

While the pasta is cooking, use a large skillet and add a tablespoon of good olive oil. Heat over medium heat and crumble the sausage as you add it to the pan. Let it cook for 3 minutes without stirring so it can get a layer of flavor. Add the shallots and garlic and stir well, breaking up the sausage into smaller pieces, then let it cook another 5 minutes or until the sausage is done. Turn off the heat and add the entire jar of Rao’s (my favorite brand) sauce and the Italian seasoning. Stir well.

Set aside 1/2 cup of the pasta water and then strain the pasta and put back into the pot it cooked in. Pour the sauce mixture over the noodles, add a handful of parmesan and mozzarella cheese, add the 1/2 cup of pasta water and mix well.

Take a 12 x 17 sheet pan and lightly spray with nonstick cooking spray, or grease it with a thin layer of olive oil. Pour the entire mixture onto the sheet pan and spread evenly. Dollop the ricotta mixture onto the top in 6 to 9 places, then sprinkle the rest of the parmesan and mozzarella on top.

Place sheet pan in the preheated oven for 30 minutes. Remove from oven and let stand for 10 minutes.

You can store your leftovers, if there are any, in a lidded container for up to 4 days in the refrigerator. You can also freeze individual portions in the freezer up to 3 months.

NOTE: For the sausage you can use turkey, chicken or pork – mild, sweet, hot or a mix.

Cooking

Brownie Yumminess

Lora Knows...

Every once in a while we love to have something sweet in the house. OK, let’s be honest Dean loves sweets, but he is one of those who can simply say he isn’t going to eat processed sugar anymore, and he simply stops.

Since we have given up processed sugars among other things I needed to find an easy alternative to baking something sweet and yummy. During a Google search for sweet treats that didn’t have sucralose, aspartame or any of those alternative sweetners I came across Legit Bread Company.

I was immediately taken in by the ingredients. Most of the products are nut free, grain free, paleo, gluten free, soy free, dairy free and nightshade free. Reading through the directions the ease of being able to make bread, bagels, brownies and even cookies had me placing an order and hoping for the best.

The first thing we decided to make were the brownies. The ingredients are as followed: coconut palm sugar, cassava flour, cocoa powder, psyllium husk powder, baking soda and sea salt. All we had to do was add 2 large eggs, 1 tablespoon vanilla extract and a quarter cup of melted butter. We mixed it all together and put it in a preheated 350 degree oven for 25 minutes, even though it was recommended 35 minutes. We loved the consistency with less baking, and they were yummilicious!

Cooking

Chicken with Mushrooms

Lora Knows...

There is nothing better than being able to cook a healthy delicious dinner in 30 minutes. If you eat a lot of chicken, like many of us, this dish is far beyond the day to day chicken dishes. It has a depth of flavor that makes it especially yummy.

I love the taste of earthy mushrooms, and this is a great way to add them to dinner. I like to serve this chicken with couscous and fresh green beans.

4 boneless skinless chicken breasts
8 ounces sliced mixed mushrooms, such as button, cremini, and shitake
1 garlic clove, minced
1 large shallot, small dice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh Italian parsley, chopped
2 tablespoons balsamic vinegar
2/3 cup chicken bone broth
Kosher salt
Fresh ground black pepper

In a heavy skillet heat the olive oil over medium high heat. Salt and pepper the chicken and place in the hot pan. Brown for 3 minutes each side, then set aside on a plate.

Add the butter, mushrooms, and garlic to the pan, and season with salt and pepper. Let the mushrooms cook until just softened, about 4 minutes.

Add the balsamic vinegar and fresh thyme leaves, let cook for another minute. Add in the bone broth and bring to a simmer. Place the chicken back in the pan, and any juices from the plate. Simmer on low until cooked through, about 10 -15 minutes. Chicken juices will run clear when fully cooked.

Plate the chicken in a serving dish and pour the mushrooms over the top and sprinkle with the fresh parsley. When plating put a serving of couscous on a plate, place a chicken breast and mushrooms on top, then add a few fresh beans on the side.