Posts tagged turkey
Say Cheeseeeeeee!!!!!!
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I try not to do too many of Paula’s recipes because she is DANGEROUS! lol I truly believe Paula would fry money if it didn’t cost so much. However, after reading several reviews on her “Lady and Sons Lasagna” and looking at the ingredient list, I HAD to try her out.
This lasgana was FANTASTIC! It was probably the tastiest lasagna I’ve ever had. Don’t be afraid of the CHEESE…Embrace THE CHEESE, because IT IS HERE. 7 cheeses to be exact.
Ingredients:
- 1 jar, your favorite tomato sauce (Don’t shoot but I love “Newman’s Own Sausage and Peppers”…I know, meat in the jar, but it’s GOOD, lol)
- 1 1/2 lb. ground turkey or beef
- 6 to 9 long strips lasagna noodles
- 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
- 1 cup grated Gruyere cheese
- 1 cup grated Swiss cheese
- 2 cups grated Cheddar
- 1 (8-ounce) package cream cheese
- 1 cup mozzarella, grated
- 1/2 c. diced onions
- 1/2 c. diced green peppers
- 3 tbsp. minced garlic
Put the tomato sauce in a stockpot. Heat 2 tbsp. oil or butter in a skillet and saute veggies on medium heat. Once they start to sweat, add the garlic and continue to cook for 3 minutes. Add veggies to sauce. In the same skillet, crumble the seasoned meat and cook until no longer pink. Drain off the fat and add to sauce. Continue to simmer. Preheat oven to 350 degrees F. Cook Pasta according to package directions. Drain and set aside.
Building the lasagna:
Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes or until the cheese melts.
*Note: If lasagna has been refrigerated, bake for 40 minutes total.
Haute Eggs
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As I told you, I’ve exhausted my Fiercefoodie budget for the month (or until Greg forgets) yesterday on my Patron. Nevermind the fact that he ate 2 cupcakes. Ummmhmmm…. Anyway, I noticed that I have no breakfast contributions on the site so I decided to try to get some daylight shots for a change (supposedly a key factor in food photography) and scramble some eggs. Plus, I was in no hurry to dirty my recently cleaned kitchen, so a one-pot dish was ideal. After a check around the fridge, I found a couple slices of oven roasted deli turkey, deli Muenster cheese, a little white cheddar, a shallot, sundried roasted tomatoes and a little heavy cream.
Of course, you can use ANYTHING for the scramble. Scrambles are quick and more forgiving than trying to fold your eggs over into an omelette. I can do it though (very slowly however) so don’t sleep on my skills. : ) But with the scramble, you get to stuff it with a lot more goodies that otherwise wouldn’t fit in that thin little envelope. Usually, I use leftover mushrooms, onions and peppers but apparently I haven’t cooked anything lately (if you let Mr. Ungrateful tell it, lol) Hey! Birthday girls eat out.
