Phyllo Wrapped Salmon
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
Phyllo is a little difficult to work with but the crunch and wonderful packing make the effort all worth it.
Stuff by Tammy
Making delicious foods and loving life!
Primavera Bolognese
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This is my go to easy Italian meal. It's the Italian answer to stirfry, which is great on a cold winter week night.
Brown Sugar Balsamic Pork
Posted in /Cooking/Entrees/Pork on Wednesday, March 29, 2017
This is an extremely tasty way to make pork tenderloin.
Lemon Ginger Halibut
Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017
This halibut marinated so well you almost don't need the sauce, though it was also pretty amazing. The whole recipe was completed in about 45 minutes including the marinating time.
White Chicken Lasagna
Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Ingredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta or cottage cheese
2 cups cubed, cooked chicken meat (but more is always better)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
4. Melt the butter in a large saucepan over medium heat.
5. Cook the onion and garlic in the butter until tender, stirring frequently.
6. Stir in the flour and salt, and simmer until bubbly.
7. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
8. Season with the basil, oregano, and ground black pepper.
9. Remove from heat, and set aside.
10. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish.
11. Layer with 1/3 of the noodles, the ricotta, and the chicken.
12. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
13. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles.
14. Sprinkle with parsley and 1/4 cup Parmesan cheese.
15. Bake 35 to 40 minutes in the preheated oven.