Chicken Mushroom and Spinach lasagna

 Chicken Mushroom and Spinach Lasagna

Ingredients:

2 1/2 Tbsp. olive oil

1 cup chopped onion

2 Tbsp. minced garlic

8 oz. white mushrooms, thinly sliced

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1 1/4 tsp. kosher salt, divided

1 (6 oz.) bag fresh baby spinach

2 cups shredded cooked chicken

2 cups low-sodium chicken stock

1/4 cup all-purpose flour

2 cups whole milk

1/4 tsp. nutmeg

1/2 cup shredded Parmesan cheese

8 no-boil (oven-ready) lasagna noodles

1 1/4 cups shredded mozzarella cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large sauté pan over medium-high heat. Add olive oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften, stirring occasionally.

Stir in the spinach and cook until wilted and all its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set aside.

In a small bowl, make a slurry by whisking together 1/2 cup chicken stock with flour until it reaches a thick, milky consistency. Set aside.

In a small saucepan, combine the remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture starts to bubble around the edges, add the slurry while whisking continuously. Simmer until thickened, about 5-8 minutes, whisking occasionally. Stir in Parmesan cheese and remove from heat.

Pour 1/2 cup of the sauce into the bottom of a 10×10 inch square baking dish. Top with 2 lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce. Press them down lightly if needed. Repeat the layers three more times with noodles, chicken, sauce, and cheese. The last layer should have slightly more sauce and the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. If desired, broil for 2-3 minutes to achieve a golden brown top. Let the lasagna stand for 15-20 minutes before cutting and serving.

Cindy Walker's Cheesecake

 

1 1/2 cups graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

Directions

1.Preheat oven to 200 degrees F 

2.Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 

3.In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 

4.Bake at 200 degrees for 3 hours, 20 minutes or until filling is set. Let cheesecake cool, then refrigerate overnight.

Happy Cakes Lemon Biscotti

 

1 cup sugar

1/2 cup butter (melted)

1 teaspoon almond extract

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup slivered almonds

For Glaze:

powdered sugar

fresh lemon juice

1. Heat oven to 350 degrees. In a large bowl, beat sugar, butter, extracts, lemon juice and zest, and eggs with an electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in 1/2 cup slivered almonds. Place dough on a lightly floured surface and knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

2. Divide dough in half. On one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet. Press the remaining slivered almonds into the top of the dough. 

3. Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Cut each rectangle crosswise into 1/2 inch slices, using a sharp knife.

4. Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

For Glaze: In a small bowl, begin with 1 cup powdered sugar. Begin adding lemon juice, 1 Tablespoon at a time, until the mixture is a drizzling consistency. Spoon over the top of the biscotti immediately after they are removed from the oven (after their second baking). Let cool and drizzle with more lemon glaze. Enjoy!:)

(This recipe was modified by the Happy Bakers, but the base recipe can be found in the Betty Crocker cookbook, Bridal Edition).

Anita's Tuna Seashell Pasta Salad

1 box medium seashell pasta

4 boiled eggs

1 large pack deli style tuna

1 regular size package deli style tuna

1 red bell pepper

4 stalks celery

1 small red onion

1 small jar pimento

1 cup mayo

2 Tbsps. white vinegar

1/2 tsp. sugar

1 tsp. salt

1/2 tsp pepper

Boil pasta per box instructions for al dente.  Drain and spray with cold water...let set and drain.

Dice up red pepper, celery and onion. Combine in large bowl all diced veggies and pimento.  In small bowl, combine mayo, vinegar, sugar, salt and pepper.  Open packages of tuna and add to veggies.  Pour combined mayo in to veggies. Mix well.  Add cooled, drained seashells to veggies.  Peel boiled eggs and chop up - add to veggies.  Combine all together.  Taste for preferences to how much more salt and pepper may be needed.

Chill in fridge at least two hours.  Stir well before serving to make sure not too dry.  If so - add a little more mayo until it is consistency you like.

Frank's Delicious Crispy Skinned Baked Chicken Legs

5 chicken legs, skin on

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/8 - 1/4 tsp. cayenne

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and arrange the drumsticks in a single layer on the parchment.

Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.

Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.

Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 minutes.

Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.

Becky's Squash and Zucchini Casserole

3 lb. yellow squash and zucchini, cut 1/4-inch thick

1 yellow onion, peeled and chopped

1/4 cup butter

1/2 tsp. kosher salt

1 tsp. ground pepper

2 large eggs

8 oz. sour cream

1/2 cup mayo

8 oz. sharp cheddar cheese

1 Tbsp. chopped fresh thyme leaves

Basil, garlic powder, oregano - all to taste

1 1/2 sleeves round butter crackers (such as Ritz) - broken - about 3 cups

1/4 cup Parmesan cheese

Preheat oven to 350.  Grease a 2-quart casserole dish or deep dish pie pan.

Heat the butter in large skillet over medium heat.  Sauté the squash, onion and herbs until soft.  Drain off any fluid.  

In a separate bowl, combine the eggs, sour cream, mayo and  cheeses.  Season with salt and pepper.  Fold in squash mixture. Sprinkle in more herbs for those that were lost in draining off fluid.

Place in prepared baking dish.  Sprinkle with crackers. evenly over top.

Bake for 20 minutes until golden and bubbly.

ANITA’S RENDITION OF “NANA'S CHICKEN AND RICE”

 Ingredients:

6 large chicken tenderloins – size of breasts (I buy the big frozen bag of Tyson raw tenders and use 6 of the largest ones)

1 can evaporated milk, shake well

Perfect pinch steak seasoning – to taste

Pepper – to taste

Self-rising flour

Perfect pinch steak seasoning – to taste

Pepper – to taste

1 can Campbell’s Cream of Chicken soup with herbs

1 can Campbell’s Cream of Mushroom soup with garlic

1 can or equivalent (if pouring from big container of broth) chicken broth

Left over milk tenders soaked in

2 cups Uncle Ben’s converted rice, raw

Directions:

Take partially frozen tenders and cut them into small bite sized pieces.  (They cut easier when real cold/partially frozen.)  Place in a lock and lock bowl.  Pour evaporated milk and seasonings over them.  Marinade for at least two hours in the fridge – shaking occasionally.

In a Ziplock bag, make up a mixture of self-rising flour and seasoning – mix well.  Take the tenders a few at a time from the evaporated milk mixture, tapping it to get a lot of milk off.  Bread the tenders with the flour mixture – and put in fridge on plate if not cooking right away.  

If cooking right away, pour Crisco oil into frying pan and bring to heat over medium setting.  Test the oil with a little milk spitz’s – when it spits it is ready.  Brown in oil quickly.  The tenders do not have to cook all the way as they will cook in the oven.  

As they brown, place in bottom of a large baking pan.  (I used a 9x11 for the above amount)  Arrange in a layer in the bottom.  Pour out any excess grease from the frying pan, leave the crumbles in the pan. 

Preheat oven to 350.

In a separate bowl, mix together soups, rest of milk mixture from tenders and can of chicken broth.  Smooth any lumps.  Add to frying pan that is on medium low heat.  While stirring, add raw rice.  Mix well.  Pour mixture over tenders.  

Cover tightly with foil.  Bake for 45 minutes to 1 hour.