Sheet Pan Lasagna

 This Sheet Pan Lasagna was great from Ma Satterfield at The Hungry Hooker!  It was easy and we loved it.  I thought about trying the no-bake lasagna noodles but I went with traditional.  I highly recommend giving this easy sheet pan meal a try!

Sheet Pan Lasagna - adapted from Ma Satterfield at The Hungry Hooker

1 lb lasagna noodles

25 oz jar marinara sauce

1 lb ground beef

5.2 oz Garlic and Herb Boursin Cheese

2 tsp garlic powder

1 tsp onion powder

2 tsp oregano flakes

salt and pepper to taste

1 cup baby spinach, finely chopped

1/2 cup grated Parmesan

1 cup ricotta cheese

2 Tbsp fresh parsley, chopped (I used dried)

Fresh basil - for serving

1 Tbsp olive oil

Preheat oven to 425 degrees. Cook noodles according to directions until al dente.  Drain and toss with olive oil to keep noodles from sticking. Set aside to cool. 

In a large pot over medium heat, brown the ground beef.  Drain the excess beef. Stir in marinara sauce, garlic powder, onion powder, oregano flakes and salt and pepper. Simmer five minutes, Add Boursin cheese, stir until melted and creamy. Stir in spinach and and cook until wilted and remove from heat. Cut noodles into fourths and add to the sauce. Stir to coat. 

In a small bowl, mix ricotta cheese with parsley, salt and pepper. 

Spread noodle mixture onto a large sheet pan. Top with Parmesan Cheese and dollops of the ricotta cheese mixture. 

Bake 25-30 minutes until hot, golden and slightly crispy. Serve warm and top with fresh basil. 

Printable Version

Sheet Pan Chicken Fried Rice - adapted from The Wooden Skillet

 I have tried lots of new recipes recently.  Some are keepers and Chris would say.. "add this one to the rotation!"  

One of our favorites recently was Sheet Pan Chicken Fried Rice from The Wooden Skillet.  We loved it.  The leftovers were great too.  I simplified by cooking a family size bag of Uncle Ben's rice in the morning and putting it in the fridge.  Rice from "scratch" would probably be better but the packet worked great.  I also chicken thinly sliced chicken breasts cut into bite-size pieces instead of the chicken thighs recommend.  You should follow Erin at The Wooden Skillet on Instagram.  

Sheet Pan Chicken Fried Rice - adapted from The Wooden Skillet

4 cups leftover rice (or make some the day before or morning of.. and refrigerate)

1/2 cup yellow onion, diced

1 tsp sesame oil

1/2 tsp kosher salt, divided

1.25 lbs boneless, skinless chicken thighs (I used boneless, skinless thin chicken breasts)

1 Tbsp soy sauce

pinch ground black pepper

2 eggs, whisked

1 1/2 cups frozen peas & carrots

Stir-Fry Sauce:

1/2 cup soy sauce

1-2 Tbsp chili garlic sauce (I used one - I am a wimp)

1 Tbsp rice vinegar

2 tsp fresh ginger, grated (I keep mine in freezer and pop it out to grate)

1/4 tsp sesame oil

Optional toppings:

green onions, sliced

toasted sesame seeds (can buy these in Asian part of your grocery store)

Preheat oven to 450.  Spray large rimmed sheet pan with cooking spray. 

On the prepared pan, add your 4 cups leftover rice and diced onions to one side of the pan.  Toss with the 1 tsp sesame oil and 1/4 tsp kosher salt.  On the other side of the pan, add the cup up chicken.  Toss with 1 Tbsp soy sauce, 1/4 tsp kosher salt and a pinch of black pepper. 

Bake for 10 minutes.  Check if using thinly sliced chicken breast as it might cook at a different rate.  Remove from oven and break apart chicken

Move the rice and chicken further to their sides and pour the whisked eggs in the middle. Add the 1 1/2 cups of frozen peas/carrots sprinkled over the top of all of it.  Return to oven and bake for 7-8 minutes or until eggs are fully cooked.  

While everything is baking, make the Stir Fry Sauce.  Don't skip this step. Mix in a Mason jar or a small bowl and combine well. 

When you remove the pan from the oven. Pour the stir-fry sauce over everything and gently toss to combine.  

Enjoy right away topped with sliced greed onions and toasted sesame seeds.  

Printable Version

We have moved to Boerne, Texas to be near the grand babies and the girls!  I was so sad to leave the preschool where I was Director.  I miss the teachers, the families and those precious little ones.  Sad to be gone but...I am thrilled to be in Texas and see my sweet grandbabies a few days a week.  We still have our place in downtown Omaha and we visit regularly. 

I have been cooking more.  I have tried three or four different chicken salads.  I have made a new greek bowl and Puppy Chow Brownies and all sorts of new yummy recipes.  I am trying an Easy Big Mac Taco tonight... a smash burger taco.  When I think they are worthy of sharing, I will share.  

I think a favorite this summer is a new chicken salad.  I love a good chicken salad with pecans and grapes, etc.  I like crunch in my chicken salad.  I saw this one on Instagram - it is a "Sub Sandwich" version of Chicken salad.  I follow Mary Alexander Satterfield on Instagram.  Her website is The Hungry Hooker cause her made name was Hooker but now it is Ma Satterfield.  I like her recipes - all pretty normal and easy... and good.  My family LOVES this chicken salad.  I made it just as Mary makes it this first time but my family all seemed to like it best without the provolone cheese.  I highly recommend trying this chicken salad - the flavor is amazing!

One last thing, I am not sure how you cook/shred your chicken.   I boil mine but I am going to try cooking it in the InstaPot.  My friend Tammy gave me a chicken shredder a few gifts ago.  I wasn't sure I would use it but I love it - I use it a ton. I actually do a combo of shredding and chopping. You could also use rotisserie chicken. 

Not a great pic - but you get the idea.  Mary suggests eating it with potato chips and I love it this way.  My hubby made a sandwich.  I also enjoyed just eating it with a fork!!

Sub Sandwich Chicken Salad - Adapted from Ma Alexander

3-4 cups cooked chopped/shredded chicken 

1/2 cup diced grape tomatoes

1/2 cup purple onion, diced (my family likes more)

5-6 slices of provolone cheese, diced

1/2 cup (or more) banana peppers chopped (my family likes more)

Dressing:

3/4 cup mayonnaise

1 tsp Dijon mustard

splash of banana pepper juice

2 Tbsp red wine vinegar

1 tsp oregano flakes

1 tsp garlic powder

salt and pepper to taste

Use a rotisserie chicken or cook your own.  I bought 1 1/2 lbs of chicken breast, boiled until done all the way through and did a combination of shredded and chopping. (I like boiling because the chicken stays moist.  I am trying the InstaPot next time.  While the chicken is cooking, chop the other ingredients.  Mix the dressing in a separate bowl.  Once the shredded/chopped chicken is cooled, add the rest of the chopped ingredients and toss with the dressing. Serve with your favorite sturdy potato chip! Enjoy!

Printable Version

Campisi's House Salad - Defined Dish's version

 If you live or have lived in the Dallas area, then you have probably eaten at Campisi's.  I lived there in my twenties and I love Campisi's.  

Alex from The Defined Dish just shared her version of this salad on her instagram.  She nailed it.  I made it Sunday night with grilled chicken and I had it again last night.  I highly recommend.  I feel like salads never use Iceberg lettuce anymore and the Iceberg with the yummy dressing and a little bit of green olives and pepperoncini's  - so yummy. I might have it again today. 

Everyone should follow Alex at The Defined Dish or purchase her cookbooks.  She is a fabulous cook and recipe creator!

Campisi's Salad - from Alex at The Defined Dish

Ingredients needed:

White Vinegar

EVOO

Chopped clovs of garlic

Grated Parmesan Cheese

Pepperoncin's

Large pitted Green Olives

Sugar

Chopped clove of garlic

Kosher Salt/Freshley ground pepper

Iceberg Lettuce

Dressing - Mix in a small glass jar with a lid.  

1/3 cup white vinegar

3 Tbsp Extra Virgin Olive Oil

2 Tbsp grated Parmesan Cheese

1 Tbsp of olive brine (from the jar of green olives)

1 Tbsp. pepperoncini juice

little sugar

chopped garlic clove

salt

freshly ground pepper

Mix and store in the jar.  ( I didn't use all of mine the first night)

Salad - 

Roughly chop Iceberg lettuce.  I only chopped what we needed for dinner.  I chopped more the next night. Add a few chopped green onion and a few large pitted green olives.  Toss with dressing.  I would start of with a little to coat - you don't want your salad floating in dressing. 

To serve - 

Pile salad mixture high on plate.  Top with more grated Parmesan cheese and top with more freshly ground black pepper.  Serve with1 or 2 olives on the side and 1or 2 pepperoncini's on the side.  Enjoy as is or with pizza or like we did.. with grilled chicken.  I like a little bit of pepperoncini so I diced mine and tossed it in the salad.  

Enjoy!

Easy Tortellini Soup

 I have followed Totally Tikaa on Instagram for years.  She is fashionable and fun, knows all things Round Top in Texas and always has a lot to share.  She made an easy soup recently.  I copied down the ingredients and I have made it twice.  This Easy Tortellini Soup is quick and easy and reheats well.  It did soak up most of the chicken broth so I added more when I reheated it.  My hubby was eating leftovers tonight and he said... "this soup is amazing!" Enjoy!!

Easy Tortellini Soup

2 lbs. ground Italian Sausage

8 oz. cream cheese

14.5 oz can of Rotel

32 oz chicken broth

family size package of cheese tortellini

5 oz pkg of spinach leaves

.

Brown the Italian sausage, drain.  Add in the cream cheese and stir in to melt and incorporate. Add in the can of Rotel.  Add in the chicken broth.  Bring mixture to a boil.  Add in tortellini and follow the directions on the tortellini package - usually 3 minutes.  Add in the spinach, stirring until spinach is wilted and soup is ready to eat. Serve with crusty French bread.