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Friday, May 24, 2019

Crock Pot Lasagna



Lasagne
Pasta dish

Description

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Wikipedia
Category: Ribbon pasta
Pronunciation: luh-ZAHN-yuh

Characteristic: Thick, wide noodles with smooth or ruffled edges in form of sheets or ribbons. Traditionally the sheets are 10 to 13 inches long and 2 to 3½ inches wide. Modern sheets are available in 4 x 6 inches or 3½ x 5 inches size.

Today I am sharing my Crock Pot Lasagna recipe.  This dish cooks perfectly at 4 hours and is just right for 2 people.  Serve this with a salad and/or homemade breads, rolls, or biscuits.  I served mine with homemade bread.

If you're like me and have no patience when it comes to making baked lasagna, this is the recipe for you!

The first thing you will do is brown your ground beef in a skillet then drain.



You will spoon 1 cup of the sauce into the bottom of the crock pot.


Add a layer of lasagna noodles.  You use uncooked lasagna noodles. The noodles will soften up perfectly as it cooks. Once the lasagna is done, they will be so very tender and have a great texture! 
When I’m putting in the lasagna noodles, I usually  break one in half  so that it’ll fit in the crock pot.



Add a layer of meat, cottage cheese then mozzarella.  Repeat the layers one more time.




Sprinkle Parmesan cheese over the top and let cook for 4 hours.


Look at all that deliciousness! So cheesy, so saucy, so awesome!

Crock Pot Lasagna

1 lb Ground Beef
1 ½ c Cottage Cheese
Lasagna Noodles
1 ½ c Mozzarella Cheese
1 jar (24 oz) Spaghetti Sauce
 2 Tbsp Parmesan Cheese

Brown ground beef; drain. Spoon 1 cup sauce in bottom of crock pot. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles. length-wise on sauce. (I break on piece in half, place whole piece in middle, half pieces on either side. Spread ½ the meat mixture on top. Spread ¾ c of cottage cheese on top of meat. Sprinkle ½ cup mozzarella cheese on top of that. Add another layer of the noodles. Add remaining meat mixture, cottage cheese and mozzarella cheese. Sprinkle parmesan cheese over top.

Cook on low for 4 hours or until noodles are tender.

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Tuesday, May 21, 2019

Hungarian Cabbage Noodles



I always told my mother that I wanted her recipe box.  It was full of recipes from her, my 3 grandmothers and I believe one of my great grandmothers.  There were even some that my sisters and I brought home from school.

So, when my mother passed, my father gave me the box which I will pass on to my only biological daughter.

I don't remember if my mother ever made this dish but the recipe is in her handwriting.

I made these with Parmesan Baked Pork Chops.

This Hungarian comfort-food is a simple recipe to make, consisting of cabbage, onion, butter, egg noodles, salt, and pepper and caraway seeds.

The first step is to get your noodles cooking then you can do everything else while you wait for them.


While your noodles are cooking, you can shred your cabbage and dice your onions.  Or if you prefer, buy them already prepared.




Once that is done, you're going to melt your butter in a large skillet.


You will then saute the onion.


After which, you will add the cabbage, salt, pepper and caraway seeds.


You will let that cook until cabbage is tender. Then you will drain the noodles and add them to the skillet and mix.


Serve with your choice of meat or as a main dish.



Unfortunately, my mother did not include the prep or cooking times or serving size.  I didn't pay much attention when I was making it but from other recipes I found online,  this dish can be done in just over an hour.  I made this for my husband and me and it was more than enough.


Hungarian Cabbage Noodles


Ingredients:
8 oz egg noodles
6 tbsp butter
1 lg onion, chopped
1 head of cabbage
Salt and pepper to taste
1/4 tsp caraway seeds

Directions:
1.  Prepare noodles according to package directions
2.  Melt butter in large skillet; add onion and saute until transparent
3.  Rinse cabbage in cold water and add to onion
4.  Sprinkle in salt, pepper and caraway seeds
5.  Cover skillet and steam until cabbage in tender
6.  Drain noodles, add to cabbage, and mix together
7. Serve

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Parmesan Baked Pork Chops


Parmesan Baked Pork Chops
The breading keeps the pork chops really moist. This is a great and easy weeknight dinner idea!  I served them with Hungarian Cabbage Noodles.


The first step is to make the cheese mixture.  I had a little bit of fresh Parmesan left over and mixed it in.





 Then you oil and bread the chops.


Then you place in prepared pan.

Last,  you bake for 40-45 minutes.


Serve with your chosen side dish and/or vegetable.


Parmesan Baked Pork Chops
Serves 4      Prep 5 min.      Bake 45 min.

Ingredients
4  boneless pork chops, 1/2" thick
1 Tbsp  olive oil
1 c  Parmesan cheese
1 c  Italian bread crumbs
1 tsp  black pepper
1 tsp  garlic powder

Directions
1. On a plate combine the last 4 ingredients.
2.   Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.3.  Line a pan with tin foil and spray with cooking spray.
4.  Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.



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Monday, May 20, 2019

Tuna Noodle Casserole With Homemade Sauce (April's Way)


Tuna casserole is primarily made with pasta (or rice) and canned tuna, with canned peas and corn sometimes added.  You can use whatever vegetables you like.   The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions.
Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find.  This array of pantry food items  becomes a prepared family dinner in around half an hour.  The tuna casserole's place of origin is United States
 Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

I found this recipe online and tweaked to my liking.

Steps to Make It
1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.

11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.
                           
                        
12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned.  

**Note - I like to use Italian bread crumbs to add more         flavor to the dish.  I feel that 3/4 cup of the bread               crumbs was too much so I am going to cut it down to       1/2 cup next time.

Tuna Noodle Casserole With Homemade Sauce (April's Way)
  • Total:45 mins   Prep: 10 mins  Cook: 35 mins  Yield:  6 to 8 Servings

Ingredients

  • 8 ounces egg noodles
  • 4 tablespoons butter
  • 8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
  • 4 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup mayonnaise
  • 1 1/2 cups frozen mixed veggies (thawed)
  • 2 cans (5 to 6 ounces each) tuna (drained and flaked)
  • 2 stalks celery, chopped 
  • Salt
  • Topping:
  • 1 1/2 cups bread crumbs **
  • 2 tablespoons butter (melted)
Directions

1. Gather the ingredients. 
2.  Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
3.  Cook the noodles according to package directions.  Drain and rinse.

4.  Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
5.  Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.

6.  Stir in the flour. Cook while stirring, for 2 minutes.
7.  Gradually add the milk and continue to cook, stirring, until thickened.
8.  Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9.  Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.

10.  Turn into the prepared baking dish.
11.  In a small bowl, combine the bread crumbs with melted butter.  Sprinkle over the casserole.12.  Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 

For the original recipe that I tweaked, click HERE 
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Friday, May 17, 2019

Pot Roast And Garlic Mashed Potatoes


 


I usually include my potatoes in with the pot roast but this time decided to do garlic mashed potatoes to serve with the roast.  I have included both recipes in this post.

Let's Start with the Garlic Mashed Potatoes.  Mashed potatoes flavored with roasted garlic, is comfort food at it's best.  The addition of rich sour cream gives this homey dis a creamy twist.
Garlic Mashed Potatoes

Ingredients
  • 2 pounds yukon gold potatoes peeled & cut into 2" chunks
  • 4 garlic cloves peeled and halved
  • 1/2 cup sour cream
  • 2 tablespoon butter
  • 1/8 tsp pepper 
  • 1/8 tsp salt
  • Fresh chives 

    Instructions
    1. Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
    2. Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. 
    3. Mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.

      Cut Chives into small pieces .  Sprinkle over potatoes.  (I mixed some in to the potatoes then sprinkled the rest on top)


    4. Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.  The pot roast has roots in France.  
    5. Pot Roast

      Ingredients


      One 4- to 5-pound chuck roast 
      2 tablespoons olive oil
      2 whole onions, peeled and halved
      6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
      1 cup red wine, optional
      3 cups beef broth
      2 or 3 sprigs fresh rosemary
      2 or 3 sprigs fresh thyme

       Salt and pepper to taste

      1. Preheat the oven to 275 degrees F. 
      2. Generously salt and pepper the chuck roast. 
      3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
      4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
      5. If needed, add a bit more olive oil to the  pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
      6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
      7. Add in the onions and the carrots, along with the fresh herbs. 
      8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
      As you can see by the photo, there is basil leaves in it.  My hubby added those.  You can do the same as you wish.




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