Sunday, April 22, 2012

I may never make regular lasagna again!

Skillet Lasagna


1 jar (24-26 oz or 680-700 mL) marinara sauce
3 cups (750 mL) water
8 oz (250 g) lasagna noodles
1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz (60 g) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley, divided
1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Chef's Corner)
1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)

1.  Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.

2.  Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

3.  As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix 'N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

4.  Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

5.  To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield:  6 servings

Wednesday, April 18, 2012

Strawberry Daiquiri Cupcakes

- 1 bx strawberry cake mix
- 1 bag of frozen strawberries
- 1 c strawberry daiquiri mixer
- 1/4 c rum
- 1-3 eggs (depending on what the box calls for)
- 1/4-1/2 c oil or butter (depending on what the box
calls for)
- 6-8 c powder sugar
- 1 3/4 stk unsalted butter, soften
- 1/4 c rum
- 1/4 c daiquiri mix
1.   Pre-heat oven as directed on box.
2.   Add the correct amount of butter/oil and eggs as directed on box.
3.   When it comes to the amount of liquid you need to use (the water) substitue the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
4.   Mix all ingredints together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
5.   While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
6.   * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
7.   Now for the icing:
8.   In a large bowl, beat the butter with an electric mixer for 1 minute.
9.   Add 6 cups of confectioners’ sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners’ sugar, a little at a time, until the frosting is thick and creamy.
10.   Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one cornor to make a small hole {about the size of your pinky finger tip})
11.   Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
12.   * If you are making these and you want to make them child freindly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.