Hands down, Fall is the best time of year to cook.
Grilling and swilling and chilling is fun,
Saute the day away with a good Chadonnay,
These methods are fine...
But when Fall rolls round, leaves on the ground, baying of the hound (s) by golly it's time to COOK!!!
Go to the market, pick up a shoulder of something, a loin of something else, and perhaps some fowl and COOK it!
Brown it, roast some vegetables, put in some kind of liquor to de-glaze the pan, put some liquid in it and enjoy the day.
Put on some Bruce,have a Belgian beer, glass of wine or a good finger or two of a good bourbon and COOK!!!
Eat potatoes, polenta, parnips, oh my, but whatever you do....EAT!!!
Enjoy the rainy weather, the perfect time to cook!!! Even if it is a Tuesday.
My favorite dish on a night like this is a good braised or roasted chicken.
I will share my recipes, what are yours for a night like this???
Barbara
Showing posts with label cooking for kids. Show all posts
Showing posts with label cooking for kids. Show all posts
Tuesday, October 27, 2009
Sunday, June 14, 2009
The Recipe
I have had several requests for the chicken lasagna I made for the Keenans. It will now be known as Little Pat Keenan's Chicken Lasagna. The recipe is as follows:
For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)
6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)
Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles
**the key to chopping these small is to get kids to eat them without really seeing them!
-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.
-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**
-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)
-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.
-Add fresh chopped basil, to taste.
-Put chicken mixture on cookie sheet to cool.
To Assemble:
-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.
-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)
-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)
-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.
-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.
-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.
-Remove from oven and let sit for 10 - 15 minutes to set.
Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.
For an 11 x 13 pan. (be sure to spray pan with non-stick spray to make serving and clean up easier)
6 - 8 boneless, skinless chicken breasts
(can use thighs or a combination of both)
Red and Green peppers, chopped small **
Red onion, chopped small **
3 cloves garlic, chopped fine
2 jars spaghetti or marinara sauce (if you make your own, great, if not, use what you have)
Ricotta Cheese
Shredded Mozzarella Cheese (at least 3 packages prepared or 2 large rounds and shred yourself)
Fresh Basil or dried if you really can't find fresh, chopped
Oil, salt and pepper
2 boxes, no bake lasagna noodles
**the key to chopping these small is to get kids to eat them without really seeing them!
-Cut chicken into pieces into 1/3's, put in food processor and pulse until ground up.
-In frying pan, add oil to cover bottom of pan and add garlic and peppers and onions, cook until tender. **if using dry basil, add a teaspoon of it now**
-Add chicken and cook until done (if a little dry, add a bit more oil, won't hurt it)
-Add marinara sauce to moisten chicken and vegetables, don't drown it, just enough to keep it moist.
-Add fresh chopped basil, to taste.
-Put chicken mixture on cookie sheet to cool.
To Assemble:
-Spray lasagna pan with non stick spray. Spoon marinara sauce on to bottom of pan to cover and then layer with no bake lasagna noodles.
-Spoon chicken mixture to cover noodles, sprinkle with shredded mozzarella cheese and dot tablespoons of ricotta cheese. (I usually go three across and 5 or 6 down depending on size of pan)
-Spoon sauce over cheese for moisture (not a whole layer, just enough to keep it interesting)
-Repeat until you have three layers, it is o.k. to push down a bit on the layers until you get three, won't hurt it.
-Top with layer of no bake noodles and spoon sauce over noodles to completely cover. Just a thin layer, but enough moisture so they are covered and will cook.
-Bake at 350 for 45 minutes. Take out of oven, cover with remaining mozzarella and put back in over for another 10 minutes or until bubbly and golden brown.
-Remove from oven and let sit for 10 - 15 minutes to set.
Please note, my friends, I never use measurements. I am working on doing that for the recipes I post here, be patient...
Of course, you can always email me with any questions or clarifications.
Subscribe to:
Posts (Atom)
