Chicken Lasagna
This is a wonderful recipe passed on to me. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well.
9 uncooked lasagna noodles
1 (10.5 ounce) can condensed
cream of chicken soup
1 (10.75 ounce) can condensed
cream of mushroom soup
1 Cup chopped onion
1/2 Cup grated Parmesan cheese
1/2 Cup sour cream
1/4 Cup mayonnaise
1/2 teaspoon garlic salt
(optional)
4 Cups chopped cooked chicken
breast
4 Cups shredded Cheddar
cheese
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt (if using). As you know, I wouldn't but the recipe calls for it.
In a 9x13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.
Bake in preheated oven for 1 hour.
Chili-Rubbed Flank Steak Wraps
2 Tablespoons tomato paste
2 teaspoons chili powder, or
to taste
Salt
1 pound flank steak
4 (10-inch) soft flour tortillas
1 Cup jarred salsa
1 Cup shredded Cheddar (4 oz.)
1 Cup iceberg lettuce, thinly
shredded (8 oz.)
Preheat broiler and place rack about 6 inches from heat source. Line broiling pan with foil. Combine tomato paste, chili powder and a pinch of salt in a small bowl. Rub tomato mixture onto steak, using fingers to press as much as possible onto meat. Place steak on pan and broil for about 6 minutes per side for medium-rare. Remove steak to a cutting board and let stand for 10 minutes. Working against grain, cut steak into very thin slices.
Heat tortillas according to package directions. Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each. Arrange an equal amount of steak on each tortilla, placing it on salsa. Sprinkle 1/4 cup cheese and 1/4 cup shredded lettuce over each serving of steak.
Carefully roll each tortilla into a thick cylinder, tucking in sides as you go. Cut in half crosswise and secure with toothpicks. Serve with extra salsa, chips and avocado slices, if desired.
You may also use any other leftover meat. It works good with cooked chicken.
Oozy Cheesy Pasta with Crispy Pangritata
A comforting, delicious dinner, which you can bosh together without too much hassle. A great way to use up the cheese from the cheeseboards.
sea salt
3 heaped Tablespoons
mascarpone cheese
Mixed leftover cheese
Extra virgin olive oil
For the pangritata:
2 slices of quality sourdough
bread
1 clove of garlic
1 sprig of fresh rosemary, thyme
or marjoram, leaves picked
5 shelled walnuts
olive oil
To make the pangritata, lightly toast the sourdough. Peel garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.
Meanwhile, bring large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top.
Add mascarpone to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.
Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you.
Next week we are looking for favorite canning recipes. If you have one for pickles, beets, beans, corn, jam, or jelly, apple butter, or whatever, please send them to: cisnews@frontiernet.net or drop them off at the office, we will make sure the chef gets them and gives you credit. Just think your name could be in the paper and not under the police report.