Tuesday, March 17, 2009
Wednesday, March 11, 2009
Ham and Asparagus Lasagna
Another from Pillsbury.com
Prep Time:
40 Min
Total Time:
1 Hr 25 Min
Makes:
8 servings
Ham and Asparagus Lasagna
9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend
DIRECTIONS
1.Cook lasagna noodles to desired doneness as directed on package. Drain.
2.Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.
3.In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
4.To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.
5.Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.
6.Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.
I was looking for an alternative to traditional lasagna, and this is it. James and I both love this. He even helped with making it. Next time I'll have to make double as it freezes beautifully and is great for taking to work for lunch or dinner. I didn't make any changes with this one. If you freeze it of course there's no need to bake it. A helpful tip for the freezing is to line the casserole pan your assembling the lasagna in with foil, Make sure you spray it with non-stick spray. Place the pan and all in the freezer for a few hours until solid then lift the frozen lasagna out and wrap the top with foil. Don't forget to label and date it.
Prep Time:
40 Min
Total Time:
1 Hr 25 Min
Makes:
8 servings
Ham and Asparagus Lasagna
9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend
DIRECTIONS
1.Cook lasagna noodles to desired doneness as directed on package. Drain.
2.Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.
3.In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
4.To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.
5.Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.
6.Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.
I was looking for an alternative to traditional lasagna, and this is it. James and I both love this. He even helped with making it. Next time I'll have to make double as it freezes beautifully and is great for taking to work for lunch or dinner. I didn't make any changes with this one. If you freeze it of course there's no need to bake it. A helpful tip for the freezing is to line the casserole pan your assembling the lasagna in with foil, Make sure you spray it with non-stick spray. Place the pan and all in the freezer for a few hours until solid then lift the frozen lasagna out and wrap the top with foil. Don't forget to label and date it.
Pork Medallions with Dijon-Mushroom Sauce
I'm not generally a big fan of pork, James requested I make something with it a month or so ago and this delicious meal is what I tried. This comes from the Pillsburry Web Site.
Pork Medallions with Dijon-Mushroom Sauce
Prep Time: 30 Minutes
Servings: 2(could easily be multiplied.)
Ingredients:
5 teaspoons butter
1 shallot, finely chopped (2 tablespoons)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 teaspoon vegetable oil
1 pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4-inch-thick) slices
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cognac or apple juice
1 tablespoon Dijon mustard
1/2 cup whipping cream
Fresh thyme sprigs or basil leaves, if desired
DIRECTIONS
1.In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
2.To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
3.Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.
High Altitude (3500-6500 ft): No change.
Okay so for my changes, I just cut the pork into bit sized pieces rather than slicing it. I also could not find shallots so I did a little onion and garlic( be careful garlic burns fast) I also did not have any cognac, so one time I did Apple juice the next time I did some white wine. Both were super yummy. I also made this using boneless skinless chicken thighs cut up and It was delicious. I'll take a picture of my version next time I make it.
This dish goes well with pasta, the sauce is good for both the meat and the starch. It's also good with Mashed potatoes.
Pork Medallions with Dijon-Mushroom Sauce
Prep Time: 30 Minutes
Servings: 2(could easily be multiplied.)
Ingredients:
5 teaspoons butter
1 shallot, finely chopped (2 tablespoons)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 teaspoon vegetable oil
1 pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4-inch-thick) slices
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cognac or apple juice
1 tablespoon Dijon mustard
1/2 cup whipping cream
Fresh thyme sprigs or basil leaves, if desired
DIRECTIONS
1.In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
2.To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
3.Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.
High Altitude (3500-6500 ft): No change.
Okay so for my changes, I just cut the pork into bit sized pieces rather than slicing it. I also could not find shallots so I did a little onion and garlic( be careful garlic burns fast) I also did not have any cognac, so one time I did Apple juice the next time I did some white wine. Both were super yummy. I also made this using boneless skinless chicken thighs cut up and It was delicious. I'll take a picture of my version next time I make it.
This dish goes well with pasta, the sauce is good for both the meat and the starch. It's also good with Mashed potatoes.
Something new
I've decided that since I've posted most of my cakes I've done I'll start posting recipes I have tried and used. I love to cook and when I'm not working or not recovering from Surgery I'm always game for trying a new recipe. I'll try to take pictures of my version vs the web page or source of the recipes version. If your looking for a particular recipe make a comment I'm sure I can find one.
Wednesday, February 25, 2009
Tuesday, January 13, 2009
Garfield Cake
Matt my friends son recently had a birthday and I got the pleasure of doing his birthday cake so here are a few pictures from his birthday party.
Work is going good, keeping me extra busy. I had knee surgery yesterday so I have a few weeks off. Sadie isn't sure what to think of me on crutches yet but she's gonna do okay. Her biggest adjustment is to my Grandma's two little dogs who are smaller than some of her toys. Mom will be down this weekend for the week weather permitting. Hope everyone had a good holiday season.
Work is going good, keeping me extra busy. I had knee surgery yesterday so I have a few weeks off. Sadie isn't sure what to think of me on crutches yet but she's gonna do okay. Her biggest adjustment is to my Grandma's two little dogs who are smaller than some of her toys. Mom will be down this weekend for the week weather permitting. Hope everyone had a good holiday season.
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