Saturday, September 28, 2013

Kelley's Super Quick Zucchini Lasagna

Serves: 6


Olive oil, for baking dish
8 ounces reduced-fat cream cheese, room temperature
1 container (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
1 garlic clove, minced
2 teaspoons dried oregano
6 no-boil lasagna noodles
2 ounces shredded (1/2 cup) part-skim mozzarella cheese



Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.


In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.


Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.


Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

SOURCE: Everyday Food, September 2006

Friday, September 27, 2013

Gin, Tonic, & Cucumber

G, T, and C

1 shot of Hendrick's Gin
1 cup of tonic water
2 ice cubes
2 slices of cucumber to garnish

No need for instructions on this one, just put it all in a glass and stir.

Wednesday, September 04, 2013

Kelley's Quick and Lemony Shrimp Scampi with Angel Hair Pasta


Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley


In a large pot of boiling salted water, cook pasta according to package instructions, then drain.

Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.

Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

Everyday Food, June 2012

Cowboy Burger

'Cowboy' Burger
Inspired by Whole Foods
1 lb ground beef (buy a chuck roast from Costco and grind it yourself for the best results)
1 seeded jalapeño (pointy bottom = spicy, rounded bottom = less spicy)
4-6 slices of center cut bacon
3/4 cup shredded cheddar
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
If using already ground hamburger, pulse bacon and jalapeño in food processor until jalapeño is chopped finely (or alternatively, chop both very fine with a knife) . Mix everything together in a bowl. Form 4 patties.


If grinding your own hamburger using a chuck roast, trim and cube meat and place in the the freezer for 20-30 minutes (it will go through the grinder easier if lightly frozen).  Grind meat (I have a meat grinder that attaches to my KitchenAid, it works great!).  Once meat is ground, run bacon and then jalapeno (minus the stem) through the grinder.  Finally, to the meat mixture in the bowl, add remaining ingredients (the cheese and spices).  Form 4 patties.

Grill to perfection, or heat canola oil in cast iron skillet over medium high heat until smoking and sear patties until perfection; let patties rest for a few minutes to ensure juices get reabsorbed and serve (preferably on a grilled bun).

Note, recipe can be easily doubled or tripled.

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