Contest Entry # 3

If you don't try this... you must be crazy... even if you don't like seafood- watch the video and I give you other suggestions! Thanks to my wonderful hubby for helping with this one!
Happy cooking!

Video entry # 2: Layered Penne Bake

Just wanted to give a shout out to my creative director: Lauren Longbottom. You are an amazing friend:) Thank you for all of your help!

contest video # 1 :):)

So here is one of my videos for THE contest- my dream come true- please post comments!:)

Not your regular pasta dish...

I am very excited to share this recipe with you- We have had a crazy weekend of good food here... Even though I didn't feel well most of the time- the food that I could eat was ridiculous... Ex: Last night for supper I happened to catch an episode of eat street before I started cooking- and saw a burger they called the "I haz a cheezburger" -which is basically two grilled cheese sandwiches with a burger in between- Kev ate it- I couldn't, but it looked amazing!
Today for breakfast we had roasted potatoes, and fried eggs topped with green onions and cheese. Lunch- was Belgian waffles- Kev's favourite... They were great I just cant ever eat waffles- not my thing.
And today for supper, is what I am about to share with you, with lots of pictures:)

Picture 1: These are part of the ingredients you need for this layered take on lasagna. I have a box of whole wheat and whole grain penne pasta cooked. In the bowl there is one spicy sausage and 1/2 pound of ground sirloin browned in olive oil, and seasoned with Italian seasonings, garlic powder, salt, and pepper. The sausage will give you a lot of flavour- and will also be the flavour base for you veggies to come.

The veggies are 1 c of chopped cremini mushrooms, 1/2 of yellow pepper sliced, and 1/2 of a red pepper sliced, 1 medium onion diced, 4 garlic cloves minced. 

After I sauteed my meat- I put it into a bowl lined with paper towel to soak up the extra fat. I used the same pan for my veggies. I started by sauteing my onion for about 3-4 minutes, added garlic for 1- and added the rest of the veggies as well as salt, pepper, and Italian seasonings to taste- until everything was soft and lovely.

Then on to part 2:

You will need: 2 c of shredded part skim mozzarella. 1/2 of fresh Parmesan, 1 can of tomato sauce- no seasonings added, no salt added, 1/2 brick of cream cheese softened.

Then the layering process began:

In a 2.5 L dish I layered about 1/4 c of tomato sauce on the bottom of the dish and 1/3 of my cooked penne. On top I spread out the cooked veggies. Then...

I layered some sauce, more penne, mozzarella, the meat  mixture, and 1/4 of an 8 ounce brick of cream cheese and I sprinkled on a bit more Italian seasonings. 

The final layer is the last of the penne, the rest of the sauce, the other 1/4 c of cream cheese, the rest of the mozzarella, and 1/2 c of Parmesan. 

This picture is a really good tip not just for this recipe but for your kitchen knowledge for the future. Put the dish on an aluminum foil lined baking sheet- this way if anything boils over- you do not have to spend time scrubbing off the burnt mess. 

I baked this dish at 385 for 35 minutes and here is the big reveal...

I know it will be very hard to do- but Liz this is for you- please wait at least 15 minutes before you spoon into this dish!!! Its kind of like lasagna- you want all of the juices that will be running to re absorb into the dish so that you don't get a soupy mess. I know I know, it will take a lot of self control but it's so worth it! :)

I served this with a loaf of M & M's garlic bread- It is my favourite of all time- not the best for you- so we don't eat it often- but when you taste it, you'll know why its my absolute favourite- I always go for homemade, but in this case this is one thing that is better to buy... Did I just say that???

Cooking! As always please let me know how it goes:)

My dream Contest!

So this is exciting- there is a contest going on right now called the Real Women of Philly- you have to submit a recipe using CREAM CHEESE..um HeLLO this is my favourite cheese... and if you win you get $20, 000.00 and to meet Anna Olson- who is someone I always watch!!!
It's like this contest was made for me- I have a post that I just created although I can't publish it for a couple of weeks because that is the one I will be entering for the prize! Ahhhh! Wish me luck!!!

Dijon Chicken or Pork Recipe & Roasted Asparagus

If you need a change from your regular chicken or pork routine- here is something easy for everyone!

Salt and pepper your pork or chicken generously- they both lack flavour- if you want to add garlic powder- or Italian seasoning- that would be great on here as well. In 1 tbsp of hot olive oil- pan fry your meat (on medium heat) until it is golden brown on both sides and you are confident that it is cooked inside. Add about 1/3 c of chicken stock and let this simmer until the stock reduces by half. When that is done add about one to two tablespoons of light cream cheese, and one tablespoon of whole grain Dijon mustard. If you don't have whole grain Dijon- you should get it cause its that good- and if I still haven't convinced you- add 1/2 tbsp of regular Dijon. When the cheese and Dijon melt into your mixture and become thick- you are done! Easy- tasty- and a nice change:)

I served the chicken with cauliflower rice and roasted asparagus. Cut the tough ends off of your asparagus- or if you want to do it one by one... why would you but who knows... hold both ends and bend- it will break naturally from the tough end. Spread the asparagus out on a cookie sheet and drizzle with a bit of olive oil. Season with salt, pepper, and garlic powder. Roast at 375 for 10 minutes- no longer- and you will have perfect asparagus every time! Why not real garlic? It will burn and turn bitter- resulting in bitter asparagus- which is never a good time!

Just for Darcy:)

This is my mother in law's recipe for Ham and Corn Chowder. I made this recipe for our school soup club and it is amazing:)

• 4 slices raw bacon
• 1 large onion
• 3 c diced potatoes
• 3 c water
• 3 tbsp margarine
• 1/4 c flour
• 2 tsp salt
• 2 c diced ham
• 1/4-1/2 tsp pepper
• 2 tbsp parsley
• 2 c milk
• 1 can corn
• paprika to taste

Cook bacon, add onions and saute until your onions are clear- 3-5 minutes. Add potatoes and water- simmer for ten minutes or until your potatoes are tender. While this is cooking you will also be multi tasking and working on your white sauce to thicken the soup. In a large measuring cup- 6 c at least combine: butter and flour- microwave for 2 minutes and whisk. This is to cook the flour so your soup doesn't taste flour-like. Slowly (while whisking) add all of your milk. Microwave the whole mixture in 2 minute increments until you microwave it for ten minutes- or until it is very thick. (At this point add your paprika, salt and pepper, to the white sauce. (This is also an amazing sauce itself over noodles:)) Add to your soup mixture and all the other remaining ingredients. Simmer the soup but DO NOT LET IT BOIL- unless you want a curdled mess- if so then boil away.
Good luck! Enjoy!