1lb Ground Turkey (I usually use the full package, which is 11/3 pounds)
1 medium onion, chopped (I like Vidalia)
4 cloves of garlic, minced
2 24 oz. jars of Spaghetti sauce (your choice!)
1 cup of water (don't add this if you like your lasagna really firm)
1 t salt
1 t oregano (or more to taste)
1 t basil (or more to taste)
8 oz lasagna noodles, uncooked
4 cups mozzarella cheese, shredded (16 oz)
15 oz ricotta cheese
1/2 c grated Parmesan cheese
1. Cook turkey, onion, and garlic together in large skilled unti browned.
2. Stir in Spaghetti Sauce, water, salt, oregano and basil. Mix well.
3. Combine the cheeses.
4. Spread one-forth of meat sauce in ungreased slow cooker (I use a large oval one).
5. Arrange one-third of uncooked noodles over sauce (Break them to fit pot)
6. Spoon one-third of the cheese mixture over noodles.
7. Repeat layers twice. Top with remaining meat sauce.
8. Cover. Cook on low 4-5 hours.
Spinach Stuffed Shellies - KTB
Ingredients:
12 oz pkg. jumbo shells
2 10 oz. pkgs frozen chopped spinach (I usually use one and a half or maybe a little less than that)
15oz. ricotta cheese (best part)
8 oz. mozzarella cheese, shredded
1 tsp salt
1/4 tsp pepper
1/2 lb lean ground beef or turkey
32 0z. jar spaghetti sauce (basil flavor is really good with this)
Cook shells according to package directions, drain
Prepare spinach according to package directions (I thaw and drain as MUCH water as you can)
Mix spinach, ricotta, mozarella, salt and pepper in large bowl
When shells are cool enough to handle, stuff each one with one tbsp spinach-cheese mixture and arrange in a shallow baking pan
In skillet over medium heat cook ground beef or turkey until browed (sometimes i add a half chopped onion to this and chopped garlic for a little more flavor) Stir in spaghetti sauce and heat through. Pour meat sauce over stuffed shells
Bake at 350 for 20 minutes take out added extra mozz on top and bake for another 5-10 minutes
AMAZING. Fo shizzle
Fusilli with Spinach and Asiago Cheese - KTB
Ingredients:
1 lb fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9 oz.) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup grated asiago
1/2 cup grated parmesan
1 tsp salt
3/4 tsp freshly ground black pepper
Bring large pot of salted water to a boil over hight heat, add the pasta and cook until tender but still firm to bite, stirring occationally about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about two minutes. Add the spinach and tomatoes and cook until the spinach wilts about two more minutes. Add the cooked pasta and toss. Add the cheese, salt, pepper and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve. Viola!
Courtesy of the Food Network, my girl Giada :)
Manicotti -Jules
Ingredients
1 large egg ricotta cheese
1 cup milk sauce*
1 cup flour mozzarella
1 tsp. salt
1 cup milk sauce*
1 cup flour mozzarella
1 tsp. salt
Mix together noodle ingredients. Should be less thick then pancake batter. If needed, add a little more milk. Even with non-stick pans, its best to use a little butter on the pan. Pour batter like pancakes and spread out with the bottom of the spoon (you want them very thin). Cook one side and flip over when you start to see bubbles starting on top of noodle. I usually make a bunch and place them individually between wax paper until I need them.
Manicotti: Put a small layer of sauce on the bottom of pan. Fill each noodle with one to two tablespoons of ricotta cheese. Roll up and place, edge down in pan. Continue to do that until pan is full. Cover with sauce and top with mozarrella cheese. I use the sliced mozzarella.
Bake at 350˚ for one hour covered with foil (tent) but take foil off about 15 minutes before its done and let cook without foil.
Sticky Braised Short Ribs with Parmesan Risotto - Jess
Short Ribs
3 tbsp olive oil
3 lbs of short ribs
Salt & Pepper
1 medium onion, chopped
1 carrot, chopped
1 tbsp sweet paprika
3 sprigs fresh thyme
1/2 cup honey
1 lemon, juiced and zest
1 cup dry red wine
2 cups beef stock
Risotto
2 cups chicken stock
2 cups water
2 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 cups aborio rice
1/2 cup parmesan
3 tbsp pesto
Salt & Pepper
Preheat oven to 350 degrees.
Begin with the short ribs. In a dutch oven, heat olive oil over medium-high heat. Season each short rib with salt and pepper and brown on all sides. Remove short ribs and set aside. Add the onion, carrot, paprika, and thyme and cook until softened, about 10 minutes. Pour in the honey, red wine, lemon juice and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy.
During the last 45 minutes while the ribs are braising, start the risotto. Add the stock and water to a pan and bring to a simmer. In another pot, saute the onion and garlic in the olive oil until softened. Add the rice and stir until all juice is absorbed. Start adding 1/2 cup of the stock/water every few minutes and stir until fully absorbed. Continue this process for about 30 minutes until the aborio rice is tender. Add the parmesan, pesto and salt and pepper. Serve warm with the short ribs and sticky sauce!
Omletes for a Crowd - Jess
Eggs
Cheese
Bacon
Ham
Sausage
Peppers
Onions
Mushrooms
Pretty much anything you can put in an omlette
Freezer Bags
Easiest omlettes ever! Start a few cups of water boiling in a pan. Beat the eggs and add salt and pepper. Prepare any veggies, meat, etc that you would like in the omlettes. Each person gets a freezer bag, adds in their fillings, pour in a few beaten eggs. Let out as much air as possible and seal. Drop each sealed bag into the boiling water. Cook for about 10 min. and you have an easy omlette without the messy stovetop!
Roasted Rack of Lamb - Jess
1 rack of lamb, frenched
Olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup loosely packed parsley leaves
2 garlic cloves, chopped
1/2 cup bread crumbs
1 teaspoon lemon zest (1 lemon)
1/4 stick of butter, melted
Preheat the oven to 450 degrees F.
Place the rack in a roasting pan, fat side up. Rub the top with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
