Category: RECIPES

Here a bean, there a bean, everywhere a bean…

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named that for the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.Here is my version:

BOSTON BAKED BEAN DINNER

2 pounds ground beef

1/2 pound bacon, cooked and crumbled

1/2 pound salt pork, cubed & browned

2 large Vidalia or Maui onion, chopped small

4 tablespoons liquid smoke

1 cup ketchup

1 cup molasses

3 cups packed brown sugar

1 1/2 cup vinegar

1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS

1 pound Navy beans, washed and sorted

1/2 pound salt pork, diced small

1 medium Vidalia onion, chopped

1/4 cup ketchup

1 cup packed brown sugar

1/4 cup apple cider vinegar

1/8 cup PURE maple syrup

1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well. Add in 1/2 cup of bean water as desired for consistency.
  • Heat through.

LEMON PARMESAN CHICKEN

LEMON PARMESAN CHICKEN

4-6 boneless, skinless chicken breasts

1/2 cup mayonnaise

Juice of 1 lemon

1/4 cup Parmesan cheese

4 teaspoons Italian bread crumbs

  • Preheat oven to 425˚.
  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
  • Spread each piece of chicken with the mayonnaise mixture.
  • Sprinkle with bread crumbs and remaining cheese.
  • Bake for 20 minutes or until chicken is cooked through and tops are golden.

LEMON PARMESAN CHICKEN

PARMESAN CHICKEN
4-6 boneless, skinless chicken breasts
1/2 cup mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
4 teaspoons Italian bread crumbs

  • Preheat oven to 425˚.

  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,

  • Spread each piece of chicken with the mayonnaise mixture.

  • Sprinkle with bread crumbs and remaining cheese.

  • Bake for 20 minutes or until chicken is cooked through and tops are golden. 

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIEYield: 8 servings.

original recipe from Taste of Home

CRUST:

2 cups all-purpose flour

1/2 teaspoon salt

6 tablespoons shortening (Crisco stick)

2 tablespoons cold butter

5 to 7 tablespoons orange juice

FILLING:

6 tablespoons butter, melted, divided

1/2 cup packed brown sugar

1/2 cup chopped pecans (or walnuts)

1 cup Imperial Sugar

1/3 cup all-purpose flour (sifted)

1/2 teaspoon rum extract (optional)

1/2 teaspoon maple extract (optional)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:

1/2 cup confectioners’ sugar

2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
  • Gradually add orange juice, tossing with a fork until dough forms a ball.
  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
  • On waxed paper, roll out one ball of pastry to fit pie plate.
  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
  • Fill with apple mixture.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork

2 bunches green onions, chopped

1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines

2 eggs

1/2 cup milk

1 teaspoon oregano

1 teaspoon bail

2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon white pepper

  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY

3 tablespoons butter

1/2 cup finely chopped onion

2 tablespoons self-rising flour

1 tablespoons cream sherry

2 cups hot water

1 tablespoon better than bouillon beef base

1 teaspoon Kitchen Bouquet

salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.

LEMON CHEESECAKE BARS ~ LEMON LIME CHEESECAKE BARS ~ BLOOD ORANGE CHEESECAKE BARS

I found this recipe in an issue of Fine Cooking, just can’t remember which one LOL. I tweaked it very little and it is one of our new favorites!
I’ve also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.
You’ll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It’s battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for “stirring constantly”are now handled by this gadget and turn out beautifully!

LEMON CHEESECAKE SQUARES

8×8 straight edge pan

2 pieces of parchment paper 8 inches wide x 16 inches long

  • Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
  • Push the parchment into the edges and the corners making a straight crease.

CRUST

4 tablespoons unsalted butter, melted

Graham cracker crumbs

  • Using a fork add graham cracker crumbs until mixture resembles wet sand.
  • Press into the bottom of prepared pan.

CHEESECAKE

1 pound cream cheese, softened at room temperature

3/4 cup sugar

3 tablespoons fresh lemon juice

2 LARGE eggs

  • Combine the cream cheese, sugar and lemon juice until well blended.
  • Add eggs, one at a time, blending well after each addition until completely smooth.
  • Pour into prepared pan.

CURD

1/2 cup fresh lemon juice, strained twice

1/2 cup sugar

2 LARGE eggs

2 tablespoons unsalted butter, cubed

  • Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
  • In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
  • Remove from heat and add butter, stirring until butter is melted.
  • Pour through a sieve to remove any lumps.

ASSEMBLY

  • Preheat oven to 325˚
  • Prepare crust.
  • Prepare cheesecake portion.
  • Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
  • While baking, prepare the curd.
  • Remove cheesecake from oven.
  • Pour hot curd on top of cheesecake and lightly spread to even out.
  • Cool 20 minutes on rack.
  • Move to the refrigerator and chill 5-6 hours or overnight before serving.

BREAKFAST CASSEROLE

This one is for my brother-in-law, Terry, the family short order cook.  He knew I cooked all healthy and was prepared to hate this recipe.  But instead everyone loved it and it disappeared fast!

BREAKFAST CASSEROLE
3 pounds sausage *
6+ slices Wonder bread**
7 eggs
2 cups milk
1 can cream of mushroom soup ***
2 cups shredded cheddar cheese

  1. Preheat oven to 350 degrees.
  2. Layer the meat in the bottom of the pan evenly.
  3. Lay bread evenly over the meat.
  4. Whisk together the milk, eggs and soup until well blended.
  5. Pour over bread.
  6. Top with cheese.
  7. Bake for 1 hour.
  8. Let set 5 minutes before cutting.
  • *I like a ham (ham steak) and sausage mix – if using only ham spray pan with PAM first
  • **I have also used sourdough and gluten free though gluten free just doesn’t taste right to me
  • *** I use cream soup substitute

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
  • Stir in crushed tomatoes (juice included) and tomato sauce. 
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture. 
  • Top with a third of mozzarella cheese slices. 
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. 
  • Remove foil, and bake an additional 25 minutes. 
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.