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Classic Meat Lasagna

December 13, 2020 //
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The cheese, sauce and noodles are bubbling in the oven!

Lasagna is something I’ve made endlessly over the years for my family. It can be made ahead and even frozen until you’re ready to cook. This is another recipe committed to memory, which prompted me to write everything down while I made it tonight. My advice is to use the best ingredients and the thinnest lasagna noodles available, which usually are not found in a box.

Although, I’m pretty confident in my lasagna-making ability, I will never serve it to my son-in-law from Naples, Italy since his family’s Italian restaurant makes the best I’ve ever tasted…hands down! It’s his nonna, Mamma Carmela’s recipe. Her lasagna is layers of thin homemade noodles with the most incredible sauce and cheese. It’s something we order whenever we go to their restaurant because it is a delicacy for any lasagna lover.

Although, mine is not nearly as good, here’s my version that begins with meat sauce that cooks all day and thin, fresh, store-bought lasagna noodles (someday I’ll learn to make my own)!

Classic Meat Lasagna

1 pound ground beef

1 pound Italian sausage

1 medium onion, chopped

1 carrot, diced small

3 garlic cloves, chopped

1 TBSP olive oil

1 28 ounce can of San Marzano Style Whole Peeled Tomatoes

1 15 ounce can tomato puree

1 6 ounce can tomato paste

1/4 cup red wine

1 tsp oregano

1 tsp basil

1 tsp salt

1 tsp pepper

16 ounce fresh mozzarella cheese, sliced (such as Bel Gioioso or Galbani)

12 ounces shredded mozzarella or Italian blend cheese (the one I used tonight was for Pizzas)

16 ounces ricotta cheese (such as Bel Gioioso, Galbani, Lucerne or Maggio)

1/2 cup grated Parmesan cheese

1 egg

16 ounces lasagna pasta (I use thin flat sheets of fresh pasta)

Directions:

  1. Preheat oven to 350 degree F.
  2. In a large pan or Dutch oven, heat olive oil and add chopped onions, carrots and sliced garlic. Sauté for 5-6 minutes until the onion is translucent.
  3. Add the ground beef and Italian sausage and cook until completely browned. Drain fat and return to pan.
  4. Add whole peeled tomatoes, tomato puree, tomato paste, red wine, oregano, basil, salt and pepper. Bring to boil then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally. At this point, I emulsify the sauce to thin out the meat but that’s optional and not necessary.
  5. Slice the mozzarella log or purchase pre-sliced.
  6. In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper until combined. Set aside.
  7. In a 14 x 11 1/2 baking dish you will begin to assemble the lasagna ladling some of the pasta sauce on the bottom. Top this with the 2 fresh lasagna noodle sheets (you do not need to cook the noodle if it is fresh. If you are using a box lasagna noodle, follow the instructions to cook before this step). Add another layer of sauce, then dollops of the ricotta cheese mixture that you’ll smooth over the meat. Next, you’ll add the sliced mozzarella cheese in three rows of three. You will repeat these steps two more times. After the final layer you’ll add the shredded mozzarella cheese and remaining slices of mozzarella. Finally, sprinkle with some Parmesan.
  8. Cover the lasagna with foil and cook for 50-60 minutes on top of a baking sheet (to catch any sauce that may bubble over). Remove the foil and cook for an additional 10 minutes until the top is slightly browned.

Serve with Caesar Salad and garlic or sour dough bread. Serves 6 – 8.

Enjoy! XOXO Jill

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Categories #Dinner, #Family Dinner, #Main Dish, Casserole, Classic Meat Lasagna, Comfort Food, Lasagna, Meat Lasagna, Sauce, Sunday Dinner

Pasta Primavera with Herb Roasted Chicken

December 11, 2020 //
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Tonight’s Dinner!

Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.

Pasta Primavera with Herb Roasted Chicken

Ingredients:

5 boneless, skinless chicken breasts

Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)

Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)

Salt & Pepper

1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)

3 garlic cloves, minced

2 large carrot stalks, diced

1 large zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

2-3 broccoli crowns, chopped in bite-size pieces

1/4 cup dry white wine

1/2 cup heavy whipping cream

Parmesan Cheese to sprinkle over the pasta once plated

1 pound angel hair or thin spaghetti pasta

2 TBPS Italian Parsley, chopped

  1. Heat oven to 425 degrees.
  2. Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
  3. Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
  4. Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
  5. Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
  6. In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
  7. Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
  8. Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
  9. Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
  10. Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.

Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Herb Roasted Chicken, Pasta, Pasta Primavera, Vegetables

Lobster Mac n’ Cheese

November 29, 2020 //
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Today is my son’s birthday and I made a version of his favorite Surf n’ Turf. The star is the Lobster Mac n’ Cheese, alongside Grilled Rib-Eye and Sautéed Spinach. For dessert, it’s Vanilla Cake with Buttercream Frosting and Chocolate Peanut Butter Balls (a recipe for another post but the picture is below). I enjoy making my young, adult children and my spouse their favorite meals on their birthday. When my kids were younger we had big birthday parties with their childhood friends and family but as they got older the celebrations became smaller.

I first made Lobster Mac n’ Cheese about 10 years ago for my oldest daughter’s birthday while living in New England. Lobster was abundant and easily purchased at our local grocery store. Even though we now live on the opposite coast, I found lobster tails at our local grocery to make this wonderful childhood, comfort-food that’s all grown-up.

Lobster Mac n’ Cheese

Vegetable oil

1 pound elbow macaroni (or other shell-shaped pasta of your choice), cooked al dente

1 cup Monterey, swiss, fontina or gruyere (this is totally up to you since all melt easily and taste great), shredded

1 1/2 cups sharp cheddar, shredded

1 quart whole milk

1 stick unsalted butter, divided

1/2 cup flour

salt and ground pepper

1/2 tsp nutmeg

1 to 1 1/2 pounds cooked lobster meat (defrost if frozen)

1 1/2 cups crushed butter crackers, such as Ritz (I smash them in a plastic bag with a rolling pin)

Directions:

  1. Preheat your oven to 375 degrees F.
  2. Drizzle about 2 tsp oil into a boiling pot of salted water. Add the pasta and cook according to the instructions but al dente. Drain well. (You want the pasta al dente or slightly firm since it will continue to cook in the oven with the other ingredients.)
  3. Add milk to a microwave safe container and heat about 1 to 2 minutes, set aside.
  4. In a large pot, melt 6 TBSP of the butter. Add the flour and cook about 2 to 3 minutes stirring continually with a whisk. Then, while whisking add in the hot milk and cook two minutes longer until thick and smooth. You can add additional milk if it’s too pasty.
  5. Turn off the heat and add the cheese(s), salt, pepper and nutmeg. Stir until incorporated and the cheeses until melted and smooth.
  6. Add the cooked macaroni and stir to incorporate completely. At this point, you can add half of the mixture into one of two buttered casserole dishes — one will be with lobster and one without lobster (for picky eaters). Keep the other half of the mixture in the pot and add in the lobster. Then, add to the other butter casserole. You can forego this part entirely if everyone is eating lobster and add into one large butter casserole or 6-8 individual gratin dishes.
  7. Melt the remaining 2 TBSP butter and combine with the crushed butter crackers. Divide and sprinkle on top of all the casserole or gratin dishes.
  8. Bake for 30 to 35 minutes until bubbly and browned on the top.

Note:

The lobster can be substituted for crab, pancetta, bacon or any other of your favorites.

To cook the lobster, place it in boiling salted water (I used the pasta water and returned it to a boil). Let cook for about 4-5 minutes until the translucent color turns white and pink — don’t overcook or it’ll be rubber. Or, you can grill the lobster as well. Remove and let cool before cutting into chunks and adding to the pasta mixture.

Future White and Chocolate Peanut Butter Ball Recipe

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Elegant Cocktail Party, #Family Dinner, #Main Dish, Comfort Food, Fall Dinner, Football Food, Lobster, Lobster Mac n Cheese, Mac n Cheese, Recipe for a Crowd

Red Wine Braised Pot Roast

November 17, 2020 //
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Pot Roast or Beef Stew? This is a fair question and one that I was recently asked since both are the perfect comfort food on a cold fall or winter evening. The similarities end there though since Pot Roast is made with a whole piece of meat and requires longer cook time. Beef Stew is made with smaller chunks of meat and takes less time to cook.

Tonight’s dinner is Pot Roast. The method of braising the meat in stock, wine or water while cooking it slowly for a few hours is really the essence of the one pot dish. My choice for this recipe is Boneless Chuck Roast but you can use Brisket, English Roast, Rump Roast or Bottom Round.

Since I make this from memory, I dug through my collection to find a fool-proof one pot dinner recipe that includes carrots, celery, potatoes and pearl onions (optional).

Red Wine Braised Pot Roast

Ingredients:

3-5 pounds Boneless Chuck Roast

salt and pepper to taste (or your favorite seasonings)

1/4 cup all-purpose flour

4 TBSP Canola or vegetable oil, divided

1 large onion, diced or sliced

1 TBSP garlic

2 celery stalks, cut in chunks

4 carrots, cut in chunks

1 lb potatoes (Yukon, Russet or Red), cut into medium cubes

fresh thyme and rosemary

1 cup red wine

2 TBSP tomato paste

1 TBSP Worcestershire sauce

2 cups beef broth

Directions:

Salt & Pepper both sides of the meat (you can add any of your favorite seasonings as well)

Heat 2 TBSP oil in a Dutch Oven or large stock pot with a lid (that can go in the oven). Add the meat and sear all sides until golden brown. Remove meat to a platter.

Add the additional 2 TBSP oil to the pan and heat. Then, add the onion, garlic, carrots and celery for about 7 minutes until the onions are translucent. Sprinkle the 1/4 cup of flour onto the vegetables and mix completely about 4 minutes. You want to cook off the flour flavor but add starch to help create the gravy mixture that the meat will cook in.

Add the red wine, Worcestershire, broth and mix completely with the vegetables. Once combined, add the tomato paste until dissolved.

Return the meat to the pan with the vegetables including the potatoes. Add leaves from the thyme stems and chopped Rosemary.

Place in a 325 degree pre-heated oven for 3 to 3 1/2 hours. I remove the meat from the pot and let it rest for about 3-5 minutes before slicing. You can cut in thick slices and top with vegetables and gravy on a plate. Or, cut the meat and add back into the pot with the vegetables. Either way, it’ll be delicious!

This can be served with a dinner salad and crusty bread.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, #Recipe, Beef, Comfort Food, Fall Dinner, Sunday Dinner, Vegetables

Oven Baked Baby Back Ribs

November 16, 2020 //
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Sundays in Fall are for football, friends and family dinners. And, what goes better with the pigskin being tossed around than good old fashion Oven-Baked Baby Back Ribs? The following recipe is super easy and finger-licking good!

Oven-Baked Baby Back Ribs

Ingredients:

One or more whole rack(s) of pork baby back ribs

Seasoning — Season Salt or Salt and Pepper or any store bought meat/rib rub (I use something called “Good Sh*t” that is made at one of our favorite meat stores in Lake Tahoe)

Foil to wrap the ribs

Purchased BBQ Sauce (such as Sweet Baby Rays, Stubs, Rufus Teague or Bull’s Eye) or you can make my recipe below

Directions:

  1. Season the pork ribs on both sides generously. Then, wrap the ribs completely in foil and place on a baking sheet. I make packets and pinch the foil around the meat to make it air tight.
  2. Bake in a 325 degree oven for 2 1/2 hours.
  3. Carefully, open the foil packet(s) and baste generously with the barbecue sauce (I warm the BBQ in a saucepan) and broil for about 3 to 5 minutes depending on your oven. Turn the ribs and baste the other side and continue broiling another 3 minutes.
  4. Remove from the oven to a cutting board. Let rest for 5 minutes and then slice the ribs.
  5. Serve with warm Corn Bread or Corn Muffins (recipe below). Other good side suggestions are coleslaw, buttered and seasoned corn or baked beans.

Barbecue Sauce Ingredients:

2 cups ketchup

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

3 TBSP honey

2 tsp Worcestershire Sauce

2 1/2 tsp smoked paprika

1 tsp dry mustard

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 hot sauce, or more depending on your taste

Directions:

  1. Place all the ingredients in a pan over medium low heat. Stir well to combine as it begins to cook.
  2. Bring to a simmer and reduce to low heat for about 8 to 10 minutes until the sauce begins to thicken.
  3. This can be made ahead and stored in your refrigerator for one week or frozen for several months.

Cornbread or Corn Muffins

Ingredients:

1 cup Gold Medal or other all purpose flour

1 1/4 cup (I use Albers or Bob’s Red Mill) yellow cornmeal

1/2 cup sugar

1 TSP baking powder

1/2 tsp salt

2 eggs

1 cup milk

1/4 cup butter (1/2 stick) melted

Directions:

  1. Preheat oven to 350 degrees
  2. Butter or spray (using Pam or other cooking spray) an 8×8 pan or muffin tin (I prefer making muffins)
  3. Whisk the dry ingredients — flour, cornmeal, sugar, baking powder and salt — together.
  4. In another bowl, whisk together the wet ingredients — egg, milk and melted butter.
  5. Combine the wet and dry ingredients and mix well.
  6. Pour into the prepared baking pan or muffin tin (fill halfway).
  7. Bake 35 minutes until a toothpick comes our clean.

Optional:

  • You can add 1 cup of frozen or fresh corn to the batter
  • If you want cornbread but not the hassle of completely making it from scratch, Jiffy, Krusteaz or Marie Callender’s make good box mix. You can also find pre-made store bought cornbread in the bakery section of most grocery stores.

Once baked, top with butter or honey and serve along side the Oven-Baked Baby Back Ribs.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Family Dinner, #Main Dish, #Recipe, BBQ Sauce, Cooking, Cornbread, Cornbread muffins, Fall Dinner, Food, Football Food, Oven Baked Ribs, Pork, Pork Baby Back Ribs, Recipe for a Crowd

Chicken Parmesan

November 10, 2020 //
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Chicken is probably one of the most versatile dishes to make. It is used in many American, Italian, Mexican, Spanish, Indian and Chinese recipes. Besides pasta, chicken is generally something that children and adults will eat without too much fuss. One of my go-to and our family’s all-time favorite is Chicken Parmesan.

I usually make Chicken Parmesan from memory, which means it isn’t always the same. No fear! I have my recipe binder with one I saved from Bon Appetit when my children were younger. The following is sure to be a family winner.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil

1 3/4 cup chopped onions

4 garlic cloves, minced

3/4 cup peeled, grated and coarsely chopped carrots (you can use a Cuisinart)

3 TBSP thyme

2 28 ounce cans peeled whole tomatoes in juice (I use Italbrand Italian Peeled, San Marzano Whole Peeled or Muir Glen Whole Peeled)

Chicken

10 skinless boneless chicken breasts halved to 1/3″ thickness (you can buy the thin cut chicken breasts or cut whole ones diagonally through the center. A butcher will cut and flatten them for you or you can use a mallet or rolling pin to do it yourself.)

3 cups breadcrumbs (you can purchase Progresso Italian Style or Italian Panko or I like using ALEIAs Original Real Panko that is gluten free)

2 large eggs, room temperature

1 cup all purpose flour

6 TBSP olive oil, divided

3 cups shredded mozzarella, divided

1 1/4 cups grated Parmesan cheese, divided

1 1/4 cups grated Pecorino Romano cheese, divided

2 TBSP chopped fresh Italian parsley

1 TBSP chopped fresh marjoram

5-6 Basil leaves torn

Preparation:

Step 1

Heat olive oil in large saucepan over medium high heat. Add onions and garlic; saute until onions are soft and translucent about 10 minutes. Add carrots and thyme; saute until the carrots are soft about 5 minutes. Add tomatoes with their juice; bring to a boil, coarsely mash the tomatoes as they cook. Reduce heat to medium low; simmer until the sauce begins to thicken and reduce to about 5 cups about 1 hour. Season sauce to taste with salt and pepper.

Step 2

Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then egg, then breadcrumbs.

Step 3

Preheat oven to 350 degrees F. Heat 2 TBSP oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed. Transfer chicken to a platter. Spread 1 cup sauce over bottom of a 15x10x12 inch glass baking dish. Arrange one layer of chicken over the sauce. Spoon 2 cups sauce over the chicken. Sprinkle with half of the mozzarella, Parmesan and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan and Pecorino. Bake until cheeses melt and chicken is cooked through about 20 minutes. Sprinkle with parsley, marjoram and basil leaves before serving.

Serve over angel hair or thin spaghetti pasta with a Caesar Salad and Garlic Bread.

Few notes:

  1. To save time, you can substitute the tomato sauce recipe for your favorite jarred pasta sauce. This isn’t something I do but it’ll save valuable time for a quick but delicious dinner.
  2. I sometimes buy the Belgioioso Fresh Mozzarella and slice it thinly. I place this on top of the chicken along with the Parmesan and Pecorino. I prefer it to the shredded mozzarella cheese but both work.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Recipe, Breadcrumbs, Chicken Recipes, Cooking, Elegant Main Course, Food, Italian, Mozzarella
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