CHICKEN ALFREDO LASGANA ROLL

Parmigiano-Reggiano cheese 1 and a half cup You can even use other types of cheese as well

Salt and pepper to taste

Red pepper flakes for sprinkling one pinch

One pinch of nutmeg

Italian seasoning half tsp

Garlic powder half tsp

Garlic clove 1 chopped

Cream 1 and a half cup

2 to 3 tbsp of butter

For the lasagna rolls:

Lasagna noodles uncooked 9-10

Egg 1

Parsley for garnishing

Rotisserie chicken shredded 2 cups You can always use leftovers

Mozzarella 1 and a half cup grated

Ricotta cheese 1 cup

INSTRUCTIONS

Preheat the oven to 350 degrees F and grease a baking dish for your lasagna rolls.

In a pot of boiling water, add your lasagna noodles and cook them according to the instructions in the back of the packet. Add some salt and a little oil so the noodles do not stick to the pot.

Drain them and wash them under cold water so they do not stick. Or you can add some olive oil and mix to avoid them breaking. Lay them flat on the baking sheet now while you prepare your alfredo sauce.

Take a non-stick pan and add the butter and cream. Heat in on low flame and add the seasoning, garlic powder, salt and pepper to taste, garlic, nutmeg, and some flakes of red chili.

Make sure the heat is medium now and let all the ingredients cook for 5 minutes. Stir constantly to make the mixture thick. Add some parmesan cheese for a great flavor.

Spread some of the alfredo sauce on the bottom of the dish as it will be the first layer as a sauce.

In a bowl add some ricotta, egg, and mozzarella. Mix it and now add half of the remaining alfredo sauce to it.

Spread this mixture on the lasagna rolls and roll them up. Arrange them on the baking dish and add remaining of the alfredo sauce and mozzarella cheese.

Cover the dish with the foil and cook it for 25-30 minutes until the cheese is brown. Add some parsley on the top and make sure to serve it hot and fresh. 

Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast

 Ingredients

1 package bacon, cooked and chopped

1 package frozen hash browns

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

2 cups shredded cheddar cheese, separated

2 cups milk

8 eggs

Instructions

Preheat oven to 350 degrees.

Grease a large casserole dish and add the frozen hash browns.

Season with salt, pepper, garlic powder, onion powder, and paprika.

Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.

In a large bowl, whisk the milk and eggs to combine.

Pour milk mixture evenly over hash brown mixture.

Top with remaining shredded cheese.

If making ahead, cover casserole and refrigerate for up to 24 hours.

Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.

STEAK AND ONION

 

INGREDIENTS:

2 large onions, thinly sliced

3 tablespoons clarified butter, divided

1-2 garlic cloves

1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick

3 ½ tablespoons balsamic vinegar, divided

2-3 fresh thyme stalks (or rosemary if you prefer)

Sea salt and freshly crushed black pepper to taste

DIRECTIONS:

Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.

In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.

Add 1½ tablespoons balsamic vinegar, season to taste, and continue cooking for 1-2 minutes. Set aside while you cook the steak.

Pat the steak dry with paper kitchen towels, brush with some clarified butter, and season to taste.

Heat a medium cast-iron skillet and add the steak. Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so per side, flipping once until it forms a nice brown crust.

Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil. Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.

Enjoy !

CHEESY GROUND BEEF QUESADILLAS

 Ingredients :

• Half a spoonful of olive oil
• ° 1 pound of ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground hot pepper
• 1 teaspoon dried thyme
• Half a teaspoon of ground cumin
• Half a teaspoon garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of salt
• Half a teaspoon freshly ground black pepper
• 1 teaspoon ground cayenne pepper (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoons of unsalted beef broth (or low-sodium or regular)
• 12 ounces of mix grated cheese (about 3 cups (a combination of cheddar cheese, jack Monterey, and mozzarella pizza))
• 6 flour tortillas (about 7 to 8 inches in diameter)
• 2 tablespoons vegetable oil (for spreading, about 2 teaspoons of oil per batch)

Instructions :

Preheat the oven to 200 degrees Fahrenheit (to keep the quesadilla warm while cooking).

Heat olive oil in a non-stick frying pan (about 10 inch or 12 inch) over medium heat.

Once the oil warms up, add ground meat, chili powder, chipotle pepper, oregano, cumin, garlic powder, onion powder, salt, black pepper and hot pepper (if using). Heat until ground beef is fully cooked, crumbling with a wooden spoon, about 8 to 10 minutes or so. Add tomato paste and broth / broth and cook another 1 to 2 minutes.

Removing the meat from pan and place it in a bowl. If there is any surplus grease, drain / removing .

Spread about 8 ounces (or 2 cups) of cheese between all of the tortillas (on one side).

Note: Save the remaining 4 ounces (or 1 cup of cheese).

Also, if the tortilla is smaller or larger than the size you used, the amount you produce may vary.

Spread the minced meat over the cheese. Then sprinkle the remaining cup (or 4 ounces) of cheese over the ground beef. Fold each tortilla so that it is shaped like a half-moon.

To cook quesadillas, heat about 2 teaspoons of vegetable oil in a 10-inch or 12-inch nonstick skillet over a medium-low heat. Gently move the oil around the pan to cover it.

Note: If you are using the same skillet you used to cook ground beef, just wipe it off before greasing and cooking the quesadilla.

Note: Cook quesadillas in batches, two quesadillas at a time, adding more cooking spray or oil to the skillet in between batches as necessary.

Put the quesadilla in the pan. Cook the quesadilla for two minutes on one side.

Carefully turn the quesadilla to the other side and continue cooking for an additional two minutes or until it is golden brown and crispy on the outside and the cheese melts on the inside (watch carefully to make sure it does not burn). Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you continue cooking the remaining quesadillas.

Repeat the process to cook the remaining quesadillas.

Once done, cut each half moon (quesadilla) in half so that you have 12 pieces. Good served wiith salsa, guacamole, & / OR sour cream. Note: If you have any leftovers, store them properly in an airtight container in the refrigerator and use them within 2 to 4 days, and reheat when you are ready to Enjoy

Enjoy !

Alfredo Chicken Wings

 

INGREDIENTS:

20-25 chicken wings

1  tsp Lawry’s seasoned salt

1 /2 tsp Lawry’s garlic salt1  tsp garlic powder

1  tsp onion powder

1/2 tsp pepper

1   tsp paprika

1  1/2 Tbsp baking powder

Alfredo sauce

2  Tbsp. Butter

2  cups  of heavy  whipping cream

2  tsp salt

1  tsp  peppe

2  tsp onion powder

3  tsp garlic powder

1/2 cup of shreddedParmesan cheese

DIRECTION:

Preheat oven to 375.

First, clean your chicken in salt, vinegar, and cold water. Rinse and pat dry.

Season your chicken, then place them on a cooling rack. Place them in the oven and let them cook for 20 minutes. Flip them over, and put them back in the oven for another 20 minutes. Flip them back over and let them finish cooking for 15 more minutes.

Once done, start making your Alfredo sauce. Place a pan on medium heat. Add your butter.

Once the butter melts,slowly whisk in your heavy whipping cream. Next, whisk in your seasoning and let it come to a light boil.

Turn your heat down low, and let simmer for about 3 minutes or until it slightly thickens, then add in your Parmesan cheese. Mix well, then add your chicken wings. Give it a nice toss and plate them.

Enjoy !!

Grilled Lamb Chops

 

Ingredients :

750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets)

LAMB CHOP MARINADE:

1/4 cup extra virgin olive oil

3 garlic cloves , finely minced

1 tbsp rosemary leaves , finely chopped 

1 tsp each salt and pepper

GRAVY:

2 cups beef stock , low sodium

3 tbsp flour

 plain/all purpose 

1 tbsp rosemary leaves , finely chopped 

2 rosemary sprigs , optional

 Directions :

Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.

COOKING:

Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).

Heat a large skillet over high heat (no oil needed).

Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.

COOK TIMES FOR MEDIUM RARE (INTERNAL TEMP 62°C/145°F):

Loin chops & forequarter chops – 4 minutes each side, or until internal temp is 62°C/145°F for medium rare

Cutlets & thin leg steaks – 3 minutes on the first side then 2 minutes on the second side.

Rest – Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.

GRAVY:

Pour off all but about 3 tbsp oil (if you’re short, add butter), return skillet to medium heat.

Add flour and stir for 30 seconds.

Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.

Add chopped rosemary and sprig.

Simmer, stirring regularly, for 2 – 3 minutes until it thickens in a gravy consistency.

SERVING:

Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Enjoy !!

Homemade Green Beans, Ham and Potatoes

 

Green Bean Nutrition Facts:

One cup of green beans (100g) provides 31 calories, 1.8g of protein, 7g of carbohydrates, and 0.2g of fat. Green beans are an excellent source of vitamins C, K, and A. The following nutrition information is provided by the USDA.
Calories: 31
Fat: 0.2g
Sodium: 6mg
Carbohydrates: 7g
Fiber: 2.7g
Sugars: 3.3g
Protein: 1.8g
Vitamin C: 12.2mg
Vitamin A: 35mcg
Vitamin K: 43mcg

Ingredients :

2 pounds fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 ½ pounds new potatoes, quartered

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt

1 tablespoon chicken bouillon granules

ground black pepper to taste

Directions :

Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.

Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.

To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Enjoy !!