Ashorizo Lasagna

This lasagna was delicious. The lower layer consisting of spinach and leek with a textured cheese mixture. While the middle layer combined chorizo, garlic, peppers, onion, mushrooms and tomato sauce. Then came the light layer of bechamel sauce and mozza. I was hesitant to add this layer but couldn't help think of the spinach and how nicely it would accomodate it. The small amount of bechamel sauce was barely noticable but helped balance the spice of chorizo with the tang of the tomato sauce. It was a genius blend of ingredients and I recommend you try it immediately. You want it. You want to make it and feed it to your family.

Bottom Layer:
1 Large container of cottage cheese
3 T. chopped leek
1 egg
Parmesan cheese
Mozza cheese
fresh spinach

-Mix cheeses, egg and leek with a bit of salt and pepper to taste. Spread over a layer of no boil lasagna noodles in a 9 x 13 pan. Lay fresh spinach on top 2 leaves thick. Then another layer of noodles before adding to second layer. The chorizo layer.

Second Layer-Chorizo Layer:
1 jar of Ragu sauce
2 Chorizo sausages, sliced or diced or however you like it. I sliced mine and then cut it in half for a chunky style.
1/2 cup sliced mushrooms
3 garlic cloves, minced
1/2 diced onion

I was trying to speed things up so I didn't even cook the tomato sauce. I cooked the the chorizo, mushrooms, onion and garlic and simply added it to the cold tomato sauce. Spread into the lasaagna dish and lay another layer of noodles on top.

Third Layer-Bechamel Layer:
2 T. butter
2 T. Flour
1 Cup milk
salt and pepper
1/2 t. nutmeg
Mozza
Parmesan

-Melt butter, whisk in flour, gradually add milk, stirring contantly over med high heat. Add salt, pepper, nutmeg.
-Pour over lasagna, top with tonz of mozza and parmesan.
-Bake at 375 for 40 minutes. Place a baking sheet underneath in case it drips. let cool for 10 minutes.

Photos:Shawn Campbell

Valentines Day Ravioli

Spinach, Leek, Garlic and Ricotta inside heart shaped wonton wrappers.

1 Package wonton wrappers
1 Bunch of fresh spinach
1/4 Cup finely chopped leek
1/4 Cup ricotta cheese
3 Finely chopped garlic cloves
Salt and pepper to taste
1 Egg
Dash of cream or milk

-Lightly steam whole head of spinach. Wring it out. Chop it up.
-Add leek, garlic, ricotta salt and pepper.
-In a separate bowl beat egg with a dash of cream or milk.
-Lay down one wonton wrapper.
-Place 1/2 t. of filling in center.
-Brush 4 edges with egg mixture.
-Lay onother wrapper on top, push out air.
-Cut with cookie cutter. (I used hearts because of the occassion, but found it left too much noodle on the ravioli piece-Next time I'll use a circle)
-Make sure edges are sealed.
-Lay in a bed of flour until ready to boil.
-Boil for 5 minutes or until they float to the top. Strain.
Toss them in your favorite sauce.

I tossed mine in a creamy pesto sauce (Butter, flour, cream and pesto) Very good, very rich.
I served this dish with sundried tomato basil turkey sausage.
He loved it (Said it could very well be my signature dish!! That is depending on the final tally of the question on my side bar.... Is it once a year? Or weekly? The suspense is driving me crazy!!) and then he brought me these.

Beautiful, wondrous pieces of love joy. And we all lived happily ever after.


Photos:Shawn Campbell

Chicken and Chorizo Fettucini Alfredo

I figured I'd make this dish while I'm allowed to be fat. Everyone says Alfredo is an easy sauce to make. I found it a little stressful actually. You have to be careful not to scorch it. Watch that it doesn't start to curdle. And hope that it thickens to the right consistency. I had troubles with the thickening. I had to turn the heat back up, bring almost to a boil again and then take it off the heat. It all worked out well in the end and it actually tasted like Alfredo.

Chicken breast
Chorizo sausage
Fettucini noodles
2 Cups heavy cream(I used Creamo)
1/4 Cup butter
1/4 Cup parmesan cheese
1 T. minced fresh garlic
salt, pepper, chopped parsley

Bring cream to a boil
Reduce heat to medium, continue to boil until reduced by half.
Meanwhile cook noodles. Cut up chicken into pieces and fry with a bit of fresh garlic, add chorizo and fry together until done.
Once cream is reduced, remove from heat.
Add butter 1 T. at a time with a whisk.
It should thicken and turn glossy.(Mine didnt-had to turn it back up for a bit)
Add cheese, hot pasta, salt and pepper. Garnish with fresh parsley. Top with meat.

Photos:Shawn Campbell

Mozza Stuffed Meatballs

I took the idea from blogger Homemade but her recipe is from Racehel Ray...I'm worried that if I see the word EVOO I'll stab myself in the eye with my shiny Cuisinart knife. So I made up my own recipe. Good but no signature. I prefer spaghetti with Chorizo.

Ground Beef
Ground Pork
Mozza cubed
Freshly grated parmesan
Panko Crumbs
Chopped onion
Diced garlic
Egg

I shaped the meat mixture around the cheese cube. I seared them in a hot pan. Then I put them in the sauce and simmered for about 30 minutes.


Photos:Shawn Campbell

Mediterranean Linguini

I was trying to copy a pasta that my boyfriend loves to eat at a restaurant down the road. It was a nice, easy and light pasta to make... but in my opinon...wasn't a total success. He ate it anyway. He said it was really good. I looked at him sideways. Not because he had oil all over his mouth and chin...but because it wasn't nearly as good as the real thing.

Make sure you add lots of the sundried tomatoe olive oil(I used the oil from a jar of sundried tomatoes I had in the fridge, but you can buy sundried tomatoe olive oil or make your own.) and lots of the 2 cheeses as my pasta was quite bland until we added more. The roasted red peppers were jarred. And I roasted the grape tomatoes in the oven while I waited for the linguini to boil and chicken to cook. Next time I might add actual chopped sundreid tomatoes too. I will make it again. Probably more suitable for a lunch menu. Served with a softish garlic bread (Baked in tin foil for 30 minutes).




Pan fried chicken
Parmesan cheese
Feta cheese
Kalamata olives
Roasted red peppers
Roasted grape tomatoes
Linguini noodles
Sundried tomatoe olive oil

Photos:Shawn Campbell