BIRTHDAY LASAGNA

This is the ONLY way to make lasagna in my book. After trying this there was no way I could go back to the traditional way. This is the best lasagna I have ever tried EVER!! Do not leave out the wine and raisins, or this will be a totally different recipe. The wine gives sooooooo much flavor, the alcohol cooks out so dont worry...:)
Oh and half everything because this recipe makes 2 pan fulls. will post a pic later!


Ingredients
2 (26 ounce) jars meatless spaghetti sauce
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup Burgundy wine
2 tablespoons brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed (I just use 2lbs pre ground Italian turkey instead, so I dont have to bother removing casings from links)
3/4 cup raisins
2 teaspoons italian seasoning
1 1/2 lbs sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 (15 ounce) cartons ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup grated parmesan cheese
2 (24 ounce) packages frozen cheese ravioli, thawed
1 cup shredded parmesan cheese
18 slices provolone cheese, cut in half
6 cups shredded monterey jack cheese
5 large tomatoes, slice

Directions
1. In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often.
2.In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside.
3. In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture.
4. Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full).
5. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

AVOCADO CHICKEN SALAD

I made this yesterday and thought it was worthy of a post. It is really good but I love avocados. I only used 3/4 c. mayo in the dressing, and next time I will add another avocado to the dressing. But this is definatly something I would make again. If you make this the avocados tend to mash in with everything when you mix them in because they are so soft....its ok if they dont stay in perfectly diced form.

3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves

Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish

Directions
Salad:

Mix all ingredients and chill. Pass with avocado dressing.

Dressing:

Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

The best tortilla soup.

Okay i have tried tons of tortilla soups, and they always just end up like glorified chicken broth with tomatoes. This is the real mcCoy guys. It tastes soooo good!

Ingredients

• 1 cup carrot, diced
• 3/4 cup celery, chopped
• 1 cup onion, diced
• 1/2 teaspoon garlic powder or 1 fresh diced garlic clove
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons corn oil

• 4 (15 ounce) cans chicken broth (i just used 2-32oz boxes)

• 1 (15 ounce) can tomatoes, diced

• 1 (10 ounce) can Rotel tomatoes & chilies, diced

• 2 (1 ounce) packets taco seasoning, I use McCormicks

• 1 (10 count) package corn tortillas (broken or cut into small pieces) (start with about 8 tortillas add 10 for thicker soup)
• 3 chicken breasts, diced or shredded (sprinkle with seasoned salt and drizzle olive oil, then bake 350 for 30-35 minutes. If chicken is still pink its okay it ill cook in soup)
• 1 cup milk
• 12 ounces monterey jack cheese or Mexican blend cheese, shredded
• 2 avocados, diced and sprinkle on top of individual servings
• Sour cream
• corn tortilla chips, broken into small pieces

Directions

1. 1

   Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.

2. 2

   Add chicken broth and bring to boil.

3. 3

   Add tomatoes, Rotel, taco seasoning, and chicken.

4. 4

   Cut Tortillas into small pieces and add to broth mixture.

5. 5

   Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

6. 6

   Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

7. 7

   Add milk and simmer for additional 10 minutes.

8. 8

   If thicker soup is desired, add more diced tortillas and let incorporate into soup.

9. 9

   Garnish with shredded cheese, sour cream and broken tortilla chips

I wanted to start my own cooking blog mostly so I can remember what recipes I have tried. Which ones were good, and which ones were disastrous.. I also wanted to be able to share recipes (the good ones) with family and friends. The recipes are down below, So put your aprons on ladies.....here we go.

Yesterday I made homemade rolls and Potato Soup. They both turned out really good. The rolls were just like those steakhouse rolls you get that are soft and buttery, and they make you feel 10 pounds heavier, all before your main dish even comes. Yep these are them....you can thank me later :)

The Potato soup had tons of flavor. I have actually made it about 4 times, twice with boxed chicken stock and twice with bullion cubes. Surprisingly the bullion tastes better to me. Probably because I am a salt freak and bullion is a little saltier than the box stuff. Anyways here is the crazy good soup. Yum!



Norma's Quick Rolls

• 1 3/4 cups warm milk
• 1/2 teaspoon salt
• 3 tablespoon sugar
• 2 tablespoons oil
• 2 pkgs yeast or 4 1/2 teaspoons
• 4 cups flour

1. Mix all and knead on a floured surface for about 10 minutes.
2. Cover with a kitchen towel and let rise 20 minutes then knead again for about 10 min..
3. Make into rolls, using a floured glass to cut out, and place on a lg. greased pizza pan or cookie sheet. (I just oiled my hands, grabbed chunks of dough and formed them into a ball shape and threw them on the stone.
   
4. Cover and let rise 20 minutes or until double in size.
5. Bake at 375, for 20 minutes. (I baked at 350 for 15-20 minutes, but I am in lower elevation). Spread some buttery love on the tops of these straight out of the oven.
   

Baked Potato soup

• 3 bacon strips, diced
• 1/2 small onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 cups chicken broth ( Thats 4 bullion cubes and 4 c. water)
  
• 4 large baking potatoes, peeled and cubed
  
• 2-3 carrots, sliced
  
• 1 cup half-and-half cream (Fat free half & half is what I use)
  
• 1/2 teaspoon hot pepper sauce (optional)
  
• Shredded Cheddar cheese
• Minced fresh parsley

Directions

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, carrots and hot pepper sauce; heat through till soft. Take off stove and stir in half & half. . Garnish with bacon, cheese and parsley.
   FYI: I tried this once using milk instead of cream and it wasnt as good, but fat free half & half works well if you don't want all the extra fat.