Ingredients

4 links Italian Sausage
1 small onion, diced
5 cloves garlic, minced
1 can or jar prepared marinara sauce
1 small container ricotta cheese
1 cup small curd cottage cheese
1/2 cup grated parmesan cheese
2 eggs
1 tsp Italian Seasoning
1 tsp garlic powder
Salt and Pepper to taste
1 tbsp olive oil
4 cups shredded Mozzarella cheese
Lasagna Noodles, cooked

In a medium saute pan add olive oil, onions and garlic and saute for 6 -7 minutes. Remove the casing from the sausage and add to the saute pan with the onions and garlic then cook through. While sausage is cooking perpare the cheese filling. In a medium mixing bowl add ricotta, cottage cheese, parmesan cheese, italian seasoning, garlic powder, eggs and salt and pepper then mix until combined. Once sausage in cooked through add tomato sauce and remove from heat. Alternate layers of lasagna noodles with cheese mixture and sauce adding a thin layer of the shredded mozzarella cheese to each layer. Add the remaining 2 cups of shredded mozzarella cheese to the top layer then cover with foil and bake on 375 for 45 minutes remove the foil and back for another 20 minutes. Let lasagna sit for 25 minutes before cutting.

This is my take on classic comfort food. You could always add a little red wine for a bolder flavor.

Ingredients
2 to 3 lb Beef Chuck Roast
1 onion
2 stalks of celery chopped
3 cloves garlic
2 tbsp flour
2 tbsp Worcestershire sauce
1 16 oz can whole tomatoes
1 16 oz can beef broth
2 sprigs Rosemary
2 sprigs thyme
1 tbsp canola oil
Salt and pepper to taste

In a large stock pot on Medium High heat add oil. Season roast with salt and pepper and lightly dust with flour. Brown roast for 3 - 4 minutes on each side remove from pot and add onion, celery and garlic season with salt and pepper and saute for 5 minutes. Tie herbs in a bundle and crush tomatoes with your hands. Add roast back to the pot then add tomatoes, 1/2 can beef broth, Worcestershire sauce and herb bundle. Reduce heat to Low and cook for 4 hours adding beef broth as needed.

Roasted Red Potatoes
2 lbs Red Potatoes
1 tsp fresh thyme, minced
1 tsp fresh Rosemary, minced
2 cloves garlic, chopped
2 tbsp olive oil
Salt and pepper to taste

Wash and quarter potatoes. Add olive oil, herbs, garlic and salt and pepper to a sheet pan then toss in potatoes. Bake at 375 for 45 minutes.

This recipe was inspired by a blog I am following called One Particular Kitchen . Her recipe differs from mine a little but I would think either way you go you can't go wrong!

Deep Dish BBQ Chicken Pizza
3 Bone in chicken breast
1 pizza crust
1 /2 Red Onion Sliced
1 1/2 cup Shredded Monetary Jack/Cheddar Cheese Blend
Olive Oil
Salt and Pepper
BBQ Sauce Recipe Below or you can use bottled sauce

Preheat oven to 375. Place chicken breast on a baking sheet drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 minutes. While chicken is baking prepare bbq sauce. Brush a cast iron skillet with olive oil and place prepared pizza dough in a ball in the skillet to rise or rest for 30 minutes. Slice red onion. Once chicken is cooked let cool for 10 minutes, Remove skin and shred with 2 forks. Place shredded chicken in a bowl and mix in bbq sauce and onions. Spread pizza dough around skillet and fill with bbq chicken mixture. Top with cheese and bake for 25 - 30 minutes

BBQ Sauce
1/2 onion diced
2 cloves garlic minced
2 cups kethcup
1/4 cup Molasses
1/4 cup Brown Sugar
2 tbsp Red Wine Vinegar
1 tbsp Dry Mustard
1 tsp Smoked Paprika
1 tsp Cumin
1/2 tsp dried thyme

Saute onion and garlic on a medium sauce pan on medium heat for 5 minutes. Add remaining ingredients and bring to a bubble. Reduce heat and simmer for 10-15 minutes

This is southern comfort food all the way!! I usually buy 1 package of chicken thighs and one package of chicken legs and then I separate them in to two freezer bags and freeze them.

This is a super easy mac & cheese recipe. Enjoy!
Ingredients

1/2 lb shell pasta - cooked and drained
1/2 medium size Velveeta cheese block, cubed - about 1 cup
1 1/2 cup shredded cheddar cheese
1/3 cup milk
1 tbsp butter
1/3 tsp Cayenne pepper
Salt and Pepper to taste



Preheat oven to 375. In a medium sauce pan melt butter and Velveeta. Remove from heat and stir in 1/2 cup of cheddar cheese, milk, Cayenne pepper and salt and pepper. In a small casserole dish mix together cheese sauce and shells. Top with remaining cheddar cheese and bake for 25 to 30 minutes.

My first attempt at Gumbo. I sort of used a recipe but I added my own things as well so i am claiming it as mine:)

1 medium onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
10oz sliced okra fresh or frozen
1/4 cup butter
2 tbsp flour
1 tsp Creole Seasoning
1 16oz can whole tomatoes
1 can tomato paste
3 cups chicken broth or stock
1 tbsp hot sauce
1 boneless skinless chicken breast
1 lb shrimp
1 pkg smoked sausage

2 cups prepared rice - follow package directions

In a stock pot add butter and saute onion, garlic and bell pepper for 5 - 7 minutes. Remove mix from pot and add flour. Cook flour for 10 minute or longer until rue is desired darkness.




Add onion and bell pepper mix back into the pot along with the remaining ingredients - except the shrimp.



Simmer on low for 45 minutes then add shrimp and cook for 5 minutes. Serve over rice.

I know it's been over a week but it has been a busy week. I am really trying hard to blog at least once a week so let's hope I do better next week.

Crustless Tex-Mex Meatloaf Cheddar Pie

This is my spin on Rachael Ray's Spring Chicken Roll-Ups in Dijon

Trying to cook with a 17 month old and a sick husband is not easy. But I managed to try a new recipe this weekend and let me tell you it was fab! The following recipe is courtesy of Giada at Home. Please remember this is my first blog so it may not exactly the way it should but I will pick up along the way.






I didn't take a lot of pictures but will do better next time!

Penne with Braised Short Ribs: Courtesy of Giada at Home
4 lbs beef short ribs
Kosher salt and black pepper
1/4 cup olive oil
1 large onion diced
3 cloves garlic coarsely chopped
5 Roma tomatoes chopped
1 cup red wine
3 tablespoons dijon mustard
2 cups low-sodium beef broth
1 lb penne pasta
1/4 cup grated parmesan
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

My pictures need some work but I promise they will get better!!!