Recipe

Pepperoni Lasagna

Pepperoni Lasagna

I found this recipe on Food Network by Guy Fieri. So so so good!

  • Salt
  • 1 pound lasagna sheets
  • 8 ounces sliced pepperoni (about 2 cups)
  • 4 cups Tomato Sauce ; recipe follows
  • 1 pound ricotta
  • 1 pound shredded mozzarella
  • 2 pounds bulk Italian sausage ; cooked
  • 3/4 cup grated Parmesan
  • Tomato Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion diced
  • 5 medium cloves garlic ; minced
  • Two 28-ounce cans crushed tomatoes
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon minced fresh oregano
  • Salt and freshly ground black pepper

Preheat the oven to 375 degrees F. 

Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done about 7 minutes. Remove from the water and shock in an ice bath. 

In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. 

In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times. 

On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni, and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cooking time, or until it’s bubbly. Cover loosely with foil if it’s browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired. 

Tomato Sauce:

In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

Recipe

Barbecue Glazed Meatballs

3 ingredients and you’re done. And everyone is always happy when you show up with these!

Ingredients

  • 1 bag (14 ounce) package Meatballs
  • 1 cup barbecue sauce
  • 1 – 1.5 cups grape jelly

Directions

  1. Combine jelly and barbecue sauce in a large saucepan.
  2. Cook and stir over medium heat until jelly melts.
  3. Add Meatballs and heat over medium-low heat 15 minutes, or until meatballs are hot and glazed, stirring occasionally.
  4. Serve in slow cooker set on low, if desired.

Source: Armour

Recipe

The most important meal of the day

Breakfast!  Is it ok to eat the most important meal of the day at night?  I sure hope so, because I’m not an early bird, and when I wake up the last thing on my mind is making a big deal in the kitchen.  But we love breakfast food!  So, Breakfast for Supper is my solution.

On the menu:

  • Eggs
  • Bacon
  • Buttermilk Biscuits
  • Peppered Sausage Gravy
  • OJ

 

PEPPERED SAUSAGE GRAVY

1 lb ground pork breakfast sausage
1/3 cup flour
3 cups whole milk
1/2 cup heavy whipping cream
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper

In a large skillet, cook sausage over medium high heat until browned and crumbly,
about 10 minutes. Sprinkle flour onto sausage, and stir until well combined. Gradually
whisk in milk, cream, salt and pepper, and bring to a boil over medium heat. Reduce
heat and simmer, stirring frequently, until thickened, about 10 minutes. Serve over split
biscuits.
Enjoy!

 

Recipe

Stir Fry Sauce

Stir Fry Sauce

  • 1/4 t. pepper
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 3 Tbsp. Spicy BBQ Sauce
  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. sesame oil
  • 2 Tbsp. cornstarch
  • 1/4 cup cold water
  • 2 Tbsp. olive oil
  • 3 tsp. minced garlic
  • 1 tsp. ground ginger

Combine ingredients pepper through sesame oil and set aside. Combine cornstarch and water and set aside. Combine oil, garlic, and ginger in a saucepan and cook over medium heat until oil begins to simmer. Whisk in soy sauce mixture and bring to a boil. Slowly whisk in cornstarch mixture and cook until thickened, stirring constantly.

Recipe

Overnight Salad

Overnight Salad

  • 1 head lettuce, torn
  • 1 head broccoli, cut into small florets
  • 1 lb. bacon, fried crusp and crumbled
  • 1 onion, minced fine

Layer these ingredients.

Dressing:

  • 1/4 cup sugar
  • 2 cups mayonnaise
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups parmesan cheese

Mix together and top salad. Cover and chill 2 hours. Toss before serving.

Recipe

Macaroni Salad

Macaroni Salad

  • 16 oz. elbow macaroni
  • 2 hard boiled eggs
  • 1 small cucumber, pared and finely chopped
  • 6 green onion, finely chopped
  • 1 tomato diced
  • 1 Tbsp. prepared mustard
  • 1 cup mayonnaise
  • 1/2 teaspoon pepper

Cook macaroni in salted water according to package directions. Drain and rinse to remove starch. In a large mixing bowl, combine the macaroni with the eggs, cucumber, onions, and tomato and toss to mix well. Stir in mustard, mayonnaise, and pepper. Chill until ready to serve.

Recipe

Bacon-Wrapped Shrimp (Air Fryer)

Bacon-Wrapped Shrimp (Air Fryer)

Source: Corsori

Ingredients

16 jumbo shrimp, peeled & deveined

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

¼ teaspoon ground black pepper

8 strips bacon, sliced lengthwise

STEP 1

PLACE the jumbo shrimp in a bowl and season with spices.

STEP 2

WRAP the bacon around the shrimp, starting at the top and finishing at the tail, and secure them with toothpicks.

STEP 3

SELECT Preheat on the Cosori Air Fryer, adjust to 320°F, and press Start/Pause.

STEP 4

ADD half the shrimp to the preheated air fryer.

STEP 5

SELECT Bacon and press Start/Pause. When cooking finishes, set aside.

STEP 6

REPEAT with the other batch of shrimp.

STEP 7

DRAIN any excess grease on a paper towel and serve.

Recipe

Prosciutto-Wrapped Asparagus AIR FRYER

I’m not one to load up on new fangled appliances that will crowd my kitchen counter, but this air fryer has stolen my heart. These little nibbles were delicious by themselves, and for supper, I chopped them up and added to a tossed salad. YUM!

Prosciutto-Wrapped Asparagus AIR FRYER

  • 12 spears of asparagus
  • 2 teaspoons Olive oil
  • Salt and pepper ; to taste
  • 12 slices Prosciutto

Select Preheat on the air fryer. Adjust to 300 and press start.

Cut off woody ends of the asparagus spears and discard.

Drizzle and coat the asparagus spears with oil. Season with salt and pepper.

Wrap 1 slice of prosciutto around each asparagus spear, top to bottom, and place into the preheated fryer.

Select Vegetables, set time for 10 minutes, and press start.

Recipe

Peanut Butter Bars

Yummy little bars that would be perfectly portable for a picnic! I made them for a refreshment for a long day of filming our affiliates for the Board of REALTORS yesterday and my kids came downstairs to sneak them upstairs! Quiet on the set!

Peanut Butter Bars

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 t. vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1 t. baking soda
  • 1/4 t. salt
  • 1 cup semi-sweet chocolate chips
  • –ICING–
  • 1/2 cup confectioner’s sugar
  • 2 T. creamy peanut butter
  • 2 T. milk

In a mixing bowl, cream butter, sugars, and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda, and salt in a smaller bowl; stir into cream mixture. Spread into a greased 13x9x2 pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.

Recipe

Cheese and Tomato Appetizer Turnovers

Cheese and Tomato Appetizer Turnovers

These little bites are a little labor-intensive, but so worth the effort. Really delicious. I envision making these for a tea party or a bridal shower, as they feel pretty fancy. Here’s how it went:

First, gather your ingredients. Check my pic…I do this for every recipe. Arrange it all nicely on a cake stand. I’m fancy like that.

Next you have to do your mis en place. Chopping up your stuff: garlic, rosemary and tomatoes. Also important: get your garbage bowl ready. I line mine with a Walmart bag for easy cleanup.

Next, you’ll be cutting your dough into rounds using a cookie cutter…which I didn’t have.  So I used a Mason jar lid dipped in flour and it worked like.a.charm.  Improvisation!

 

I re-rolled my dough scraps and made more circles. Waste not, want not.

Next, you’ll combine all of your filling ingredients EXCEPT TOMATOES and milk. As you can see, I didn’t do that. It still came out delicious, so you do you. Just get it all together and you’ll be ok. Except for the milk. You’ll need that later.

Now, time to get your Mise en place together again. We’re getting ready to fill these circles.

Take a rounded teaspoon full of your creamy tomato mixture and place it on half of the dough circle, like so:

Brush those edges with your milk, fold them over and seal with a fork.

Repeat 23 times, then place on ungreased cookie sheet (I use parchment..they do it on Food Network, I don’t know) and brush the tops with milk to make them look shiny.

Bake them up and serve them with your favorite adult beverage and feel fancy!

Cheese and Tomato Appetizer Turnovers

Source: Pillsbury

  • 1 15 oz pkg refrigerated pie crusts
  • 3 ounces chevre ; (can use all cream cheese but why?)
  • 3 ounces cream cheese; softened
  • 1 clove garlic; minced
  • 2 teaspoons chopped fresh rosemary ; (or 1/2 tsp. dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup finely chopped seeded Roma Tomatoes
  • 1/4 cup milk
  1. Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 425. With floured 2 1/2 inch round cookie cutter, cut 12 rounds from each crust, cutting rounds close together.
  2. In a small bowl, combine all filling ingredients except tomatoes and milk; mix well. Stir in tomatoes. Place 1 rounded teaspoon mixture on half of 1 pastry round; brush the edge of pastry with milk. Fold the other half of the pastry round over filling. Press edges of the pastry with a fork to seal. Repeat to make remaining turnovers. Place on an ungreased cookie sheet; brush lightly with milk.
  3. Bake at 425 for 10-15 minutes or until golden brown. Serve warm.