This Lasagna was FAB

So, I totally didn't take pictures because it was only my 2nd time making lasagna ever, people know what lasagna looks like, and because the camera has new batteries in it and is packed in my hospital bag, ready for whenever this kid decides he wants to arrive.

Bare with me as I kinda sorta made this up as I went along...I didn't measure, but these are more estimates (I know y'all hate when I do this to you, but I'm pretty accurate, I think). Let me know if any of my measurements should be changed when you make it...I'll be sure to give you credit too!

Ingredients:

2 lbs ground beef (I used chuck, from a roll. Really, it's quite good)

1/2 tsp dried onion

1/2 tsp dried garlic

2 tsp basil, fresh, diced, divided (you could use about 1 tbsp dried basil)

1 jar Barilla Marinara sauce (you can use other things, this is just what I had on hand)

1 tub (16 oz) Daisy low fat cottage cheese (again, this is what I had on hand)

2 eggs, beaten

1/2 tsp pepper, ground
1/2 tsp dried oregano

1 cup Parmesan cheese, grated

1 lb mozzarella cheese, divided
12-15 lasagna noodles (the no-boil ones are legit as well, but I didn't have them)

Brown ground beef in a medium sauce pan, with onion and garlic, drain any excess fat.
Add marinara sauce and half of the basil. Let simmer about an hour. Add in 2nd half of basil.
Cook lasagna noodles as directed, drain and set aside.
Combine cottage cheese, eggs, pepper, oregano, Parmesan cheese and 1/2 of mozzarella.
In a lasagna pan, layer noodles, cheese mixture, and meat sauce, repeating until it's even with the top of the pan. Top with remaining mozzarella cheese.
Bake at 375 for 30-40 minutes or until cheese mixture is thoroughly melted. I also turned on the broiler for a few seconds to make the top that golden bubbly deliciousness.

I served with a salad and The Pioneer Woman's "The Bread" which, is SERIOUSLY the most easy awesomeness you'll ever come across.

Eventually, ok, SOON I'll make this again and post pictures. I promise. <3

Spaghetti & Meatballs

I’m a pasta-holic! Any way to jazz it up and give it a new twist, I’m there! However, you have to start with the basics before you can advance to the pros! So let’s make some Spaghetti and Meatballs!

Ingredients:

Meatballs:
1 pound ground beef , ground turkey, or ground chicken (or you can combine 1/3 pound each of ground beef, pork, and veal if you like the flavor combo)
½ cup white bread crumbs
¼ cup seasoned Italian bread crumbs
2 tbs fresh flat leaf parsley chopped
½ cup grated parmesan cheese
1 ¼ tsp Kosher salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
3 cloves grated garlic
½ of a small white or yellow onion –grated
¼ teaspoon crushed red pepper flakes
Fresh Mozzarella (go for either a log or ball because it has less moisture, but if you prefer the kind in water that is okay as well, pat it dry with paper towel really well, and let sit for about 15-20 minutes to ensure total dryness) cut into little cubes (approximately a 1 cm x 1 cm cube – about half the size of something you would find on a cheese plate)

Sauce:
1 tablespoon olive oil
½ of a small white or yellow onion chopped (use the remaining portion from the meatballs)
3 cloves minced garlic
½ cup chicken stock
1 (28 ounce) can crushed tomatoes
1 tablespoon fresh flat leaf parsley chopped
1 teaspoon kosher salt (add more or less to your tasting)
½ teaspoon black pepper (add more or less to your tasting)
½ tablespoon fresh oregano chopped (or 1 teaspoon dried)
½ tablespoon fresh thyme chopped (or 1 teaspoon dried)

For serving:
16 ounce box (1 box) of your favorite spaghetti cooked according to package
Grated parmesan cheese

Now let’s start cooking!!!

Preheat oven to 400 degrees, line a baking sheet with parchment paper, and spray with cooking spray (you may need 2 sheets depending on the size of your meatballs). Also start boiling your pot of water for the spaghetti.

In a bowl, combine all the ingredients for the meatballs EXCEPT the mozzarella. Add 1/3 cup of warm water to the bowl as well. Combine all ingredients in bowl very lightly with a fork. It is highly important not to over mix – otherwise you will have tough meatballs. Now, for your pro step! Take a piece of the cubed mozzarella (this is going to be the center of your meatball). Using your hands, lightly form the meatball mixture around the mozzarella into a 1 – 1 ¼ inch meatball, as you make each meatball place it on your baking sheet. ***NOTE*** it is important to make sure the mozzarella is well sealed within the meatball; otherwise it will leak out of the meatball. You should be able to make about 15- 20 meatballs, however more or less is okay! Once all meatballs are formed place in the oven and cook for about 20-25 minutes.

While the meatballs are baking, prepare the sauce. But first, season your pasta water with a generous heaping of salt, and 2 tablespoons of olive oil, and drop spaghetti into the water.

In a large skillet (about 12”) or even the Rachel Ray type sauté pan (which ever you have is fine) heat the olive oil. Add the onions and sauté over medium heat until translucent, this will take about 5 to 10 minutes. Be careful not to burn. If you find that they are cooking to fast and starting to brown turn heat down to medium low. Once onions are translucent, add the garlic and cook for about a 1 minute, if you turned the heat down to medium low, raise it back up to medium. Add the chicken stock and cook on high heat, combining the onions and garlic. Let the liquid boil a little; along with reduce/evaporate about 3-5 minutes. Turn the heat back down to medium, stir in the tomatoes, parsley, oregano, thyme, salt, and pepper. Your meatballs should be done cooking by now, reduce the heat on the sauce to low and let all the flavors get happy together while you are waiting for the meatballs. Once the meatballs are done, remove from the oven, let them cool for a minute or two and then with a pair of tongs, gently place them into the sauce mixture. Gently coat the meatballs with sauce, and allow simmering on med-low for 5 minutes.

While the sauce is simmering drain your pasta. Plate out your portions of pasta, and pour the wonderful meatballs and sauce over the spaghetti, top it off with some parmesan cheese! As you dig into the meatball, enjoy the oozing of the mozzarella center :-) That my friends, is a scrumptious serving of spaghetti and meatballs!!!

~*~Sundeep~*~

Martha Stewart's Perfect Mac 'n Cheese

Now, I'm a bit of a Mac 'n Cheese connesour. It's my "go-to" for almost everything. Before becoming pregnant, I could have eaten it daily (right now, it tastes like I'm eating melted butter- EW!) and kind of did. No wonder I'm so chubby.

A few months back, a friend of mine (Adam) made this for his pregnant wife and I. Yes, you can say he was brave, having 2 really pregnant women in his house at once- and attempting to make a recipe that he'd never made before. However, it turned out splendedly, and we spared his life.

I've been craving this, decidedly because he used buttered challah bread for his topping...After making this recipe, I think the challah really made it. I decided to go shopping for ingredients and people to eat it, seeing as it makes enough for 12 people (not really, I say 6 MAX). Let me tell ya, BE PREPAIRED this is an expensive mac n cheese. Holy moly. Also- if you can't find challah, I suggest using King's Hawaiian bread, which I found at Walmart (yes, I know, but it was the 3rd store I'd been to looking for supplies). Get the bread loaf, it'll be easier than the rolls.

I'm going to try this recipe again...I was reading it, via email on my BlackBerry and missed a step (saving some of the cheese for the top, under the bread) AND used more cheese than I was supposed to, oops! Hopefully, next time, it will turn out a bit more creamy. The main problem I have with baked macaroni and cheese is that it turns out a bit dry and/or more gritty...kind of odd.

Ingredients:

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk (I used 2% but might try fat free half and half next time)

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg (omitted, as we don't like nutmeg)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (omitted as we didn't have any)

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or* 1 1/4 cups (about 5 ounces) grated pecorino Romano *yeah, I didn't read the or part and did both. oops!

1 pound elbow macaroni

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk.

Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour.

Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top.

Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

.

Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes

Pizza! Pizza!

I'd much rather have homemade pizza over frozen, and really- most delivery places. This way, I know exactly what goes into making it. I mean, COME ON! Look at that beautiful thing...right above this. Awesome.

Now, Mikey grew up with his mom making pizza like, every Friday night. It's good, but she doesn't seem to understand, or want to understand the concept of more cheese, less sauce...but that's my preference.

So, you'll need the following for each pizza:

• Dough
• marinara sauce (we like Barilla marinara or tomato & basil)
• cheese (we use Sargento Mozzarella & Provolone-about 1 bag per lg pizza)
• toppings : pepperoni, baby 'bella mushrooms, onion, green pepper, sausage, chicken, olives, pineapple, ham...whatever you like!
• garlic salt seasoning

To build your pizza:

Stretch dough over pizza pan or stone. Top with marinara sauce- as much or little as you like. Be careful not to put the sauce all the way to the edge, leave a little dough to raise as the crust.

Top with your desired amount of cheese, again, leaving the edge clear to raise as the crust. Then, add your desired toppings.

We like sesame seeds around the crust edge, so if you'd like that, Parmesan cheese, garlic salt, etc., brush the crust edges with olive oil or butter and sprinkle with desired crust flavoring. We also like a bit of garlic salt sprinkled all over the entire pizza. Soooo delicious! Bake at 425 for 15-20 minutes, or until cheese and crust is golden and cheese is bubbly.

NOM NOM NOM!

So- how do YOU top your pizza?

My Cheesy Obsession: Cheesy Potatoes

This is my aunt's recipe. I'm not sure where she got it. The fact that it came from my estranged aunt only subtracts slightly from the SUPER DELICIOUSNESS that is...CHEEEEEEESSSSYYYYY POTATOESSS!

2 lb. package frozen OreIda hash brown potatoes ("Southern Style", not shredded), thawed
1/4 c diced onion
1 can cream of chicken soup - undiluted
1 lb sour cream
4 tbsp butter or margarine, melted
8 oz cheddar cheese, keep some aside for topping (amount is up to you)
dash ground pepper

Preheat oven to 350. In a large bowl, mix together all ingredients. Pour into a 9x13 baking dish. Bake for one hour. Top with remaining cheese and bake for 15-20 minutes more. Remove from oven and serve! nom nom nom

Vodka Blue Cheese Dip/Spread

I made this dip for a birthday party and served it with crackers and veggies (the celery went the fastest!) It truly is delicious!

1 1/2 cups blue cheese, crumbled

1 1/2 cups fat-free cream cheese

3 tbsp peppar vodka (or regular vodka and 1/2 tsp ground pepper-or to taste)

3 tbsp fresh dill, chopped (parsley would be fine as well)

1/2 cup sesame seeds

Cream blue cheese, cream cheese, vodka (or vodka and pepper) and dill until smooth.

Refrigerate mixture at least 30 minutes

Once chilled, shape into a large ball, cover with sesame seeds and serve.

Cousin Patti's Orgasmic Cream Cheese Dip

Since I'm too lazy to go back and look, I'm not sure if I've posted this before but it's worth posting again. My cousin Patti brought this dip to a family picnic at my parent's house a few summers ago. No one would leave the food table. No one wanted to share.

She says the guys in her office call it orgasmic dip. We'll go with that.

Ingredients

2 packages cream cheese, softened

2 tbsp apricot jam

2 garlic cloves

(I added a little dill weed as well, for color)

With a hand mixer beat all ingredients in a small bowl. Transfer to a serving dish and serve with crackers. That's it. It's that easy!

Wait until you try it. :D

A note about feta.

I love feta cheese. Love love love. Lately, I've been using more of it in my cooking since I've turned to Mediterranean recipes for low/good fat dinners. A note about feta:

Sheep are the most important dairy animal in the Mediterranean. In much of the Middle East, the sheep’s milk cheese of choice is feta. Look for imported sheep’s milk feta cheese which has been barrel aged. To feta aficionados, there is no comparison between artisnal-barrel aged feta and the feta produced in huge automated factories. However, given the expense and in some areas the unavailability of barrel-aged feta, feta cheese imported from Greece, France and Bulgaria are your next best bet.

Garlic Cheddar DOG Treats

GARLIC CHEDDAR DOG TREATS
My fur babies love these! I say they're pretty good too!

Ingredients
1 c whole wheat flour
1 c shredded cheddar cheese
1 T garlic powder
1 T oil or butter, softened
.5 c milk (may not need all)

Combine flour and cheese. Add in garlic powder and oil.
SLOWLY add milk, a little at a time, until a thick dough is formed.
Knead and roll out on lightly floured work space until 1/4 inch thick. Cut into shapes and place on greased cookie sheets.
Bake at 350 for 12-15 minutes. Turn oven off, cool in oven, on sheets, with the door open.

Five Star Moist Garlic Cheddar Chicken

From Recipezaar.com

This wonderfully moist dish gets rave reviews every time! Very garlicy- so be sure to have plenty of mints or gum on hand afterward. :D

4 chicken breasts, boneless/skinless

1/2 - 3/4 c bread crumbs
1/2 c shredded cheddar

1/3 c butter, melted

2 tbsp garlic, minced

1 tsp garlic powder

4 tsp grated parmasean

1/2 tsp seasoning salt

pepper to taste

Heat oven to 350. In medium bowl, mix butter, garlic, garlic powder and seasoning salt.

In a second bowl, mix bread crumbs, cheddar and parmasean cheeses, and pepper. Dredge cleaned, dry chicken into butter then into bread crumb mixture. Place in greased baking dish. Bake covered for 15 minutes, uncover and bake 15 minutes more.

Suggestion: top with additional cheddar cheese in last 5 minutes.

Sally's Kahlua Fruit Dip

From Emily Deschine
This is a fabulously creamy dip for all kinds of fruit. It goes fast but makes a ton! Please, feel free to make it and enjoy for yourself!

1 c brown sugar
8 oz cream cheese- full fat, softened
8 oz sour cream
1/2 c Kahlua
1 tub (8oz) Cool Whip
1/2 - 3/4 c toffee bits

Cream first 4 ingredients together in mixer. Fold Cool Whip in with spatula. Place in serving dish, top with toffee bits just before serving. Serve with slice apples, strawberries, etc.