Tag: #dinner

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Lasagna

Lasagna is one of my favorite things to make for so many reasons. You can make it different each time, use different proteins, make it vegatarien to name a few. This recipe is a ground beef and veggie lasagna. Leave out the ground beef and you’ll have yourself a delicious vegetarian option. Be sure to tag me if you try this recipe, I’ll love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 cup ground beef
  • 1 1/2 cup eggplant (cut into cubes)
  • 2/3 cup mushrooms (diced)
  • 2 tablespoon shallots (sliced)
  • 2 tablespoon garlic (minced)
  • 1 cup shredded mozzarella
  • Fresh mozzarella (optional)
  • 1 cup ricotta
  • 1 jar tomato sauce (I use Classico brand)
  • 1 teaspoon each: garlic powder , chili flakes , italian spices
  • Lasagna pasta

Directions

  1. In a big pot, start boiling your water for the lasagna – follow the cooking instructions on the box.
  2. In a large sauce pan, drizzle olive oil. Once the oil is hot, cook your garlic and shallots until translucent, about 3-5mins. Throw in the ground beef and cook with the garlic and shallots. At this time, add in all your spices and mix well. (If making your lasagna vegetarian, skip this step).
  3. Add in the eggplant and mushrooms and mix with all the spices for about 5-7mins. Add in your tomatoes sauce, covert pan and bring to a boil. Lower the temperature to low and let simmer for about 10mins. Always taste as you go add in a pinch of salt & pepper and any other spices you enjoy.
  4. Lasagna noodles should be ready- drain them and set aside. Pre-heat oven to 375F at this time while you start building the layers of your lasagna.
  5. Grab your lasagna pan. First layer will be the pasta noodle, then the tomato sauce with the veggies and ground beef, add in ricotta in teaspoon size all around and sprinkle the shredded mozzarella. Repeat until you run out of pasta should be about 3 layers high.
  6. If you are using the fresh mozzarella, add it to the top most layer.
  7. Cook lasagna for about 10-12mins. The cheese should begin bubbling at the top.
  8. Turn your oven to broil and leave your lasagna in for 5 mins! Keep an eye on it as it could burn. By broiling it, your cheese will cook a bit more and give the top layer more of a crisp bite.
  9. Take out of oven and let it cool for at least 5mins. Cut and serve
  10. Enjoy !
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Whole Roasted Chicken

 Ingredients 

  • Whole chicken (with giblets)
  • 1 orange
  • 1 stick butter 
  • 3-4 scallions
  • dry herbs. I prefers Italian seasoning, parsley, thyme, lemon & pepper, black pepper
  • 2 cloves garlic
  • flour

Directions 

  1. Take chicken out – rinse and pat dry. Take out giblets and set aside. 
  2. Season the whole chicken and let it marinated in the fridge cover for at least 1hour 
  3. Chop up the scallions and garlic. On a medium pan put in some 1/2 stick of butter and garlic and your choice of dry herbs. Once hot add in chopped giblets and sizzle them for a bit. Add in water about two cups and scallions and cover on medium until it starts to boil
  4. Once it’s boiling set it on low and let it simmer for up to 3-4hours. 
  5. Turn on your oven and pre-heat to 425 degrees 
  6. Take chicken out of fridge and place on your cooking pan. Breast should be facing up. 
  7. Cover with aluminum foil for the first 2 hrs. In the pan had in some water 
  8. After the two hours take off the aluminum foil and spread butter on the chicken and squeeze some fresh orange juice on it. Cook for another 1.5 hour keeping an eye on it. Repeat the butter & juice a few times to get the skin crispy and a juice bird. 
  9. Giblets are still simmering – the last 30mins of chicken in the oven strain out all the giblets and herbs from the pot. Leaving you just the juice. 
  10. Turn on stove to Medium again and add in remainder of butter and start whisking in flour very slowly. You should get a gravy like consistency which is what you’re looking for. 
  11. Take out chicken as you want it to rest for at least 20mins before cutting it. If you have some water/chicken drippings left on your roasting pan add it to your gravy. 
  12. Cut and serve