Pastitsio a Greek Lasagna

I am sorry for my lack of posting for the last few months. Ever since I got pregnant my love of food turned into more of a disdain. I didn't want to eat anything or make anything. Luckily my husband came to the rescue and got my family through the time with some of his favorite meals and a lot of take-0ut!

I am now back and cooking again, but more importantly my love of food is Back and more than that I think it has doubled!

Last summer my family took a trip back east to visit family, while there my dad's best friends mom Mrs. Karidis, who is the best Greek cook I know, made us some tasty stuff. Which left me with a craving for the Greek! Something new I tried was Pastitsio- a Greek Lasagna. It was so creamy and rich and comforting it even was good cold. So when I was watching a Triple D episode that was featuring that particular dish I decided that was my sign to give it a try. I looked online and found a few recipes that I combined a little to fit my tastes and had at it.

I invited my dad over for the taste test since he grew up eating the stuff, and he LOVED it said it tasted just like Mrs. Karidis's! The family and I loved it as well, It made so much that I think I had it for leftovers like 5 times.

* one of the hardest parts of this recipe was finding a pan that fit it because it stacks really high. I used one of the throw away lasagna pans.

Pastitsio

Ingredients

1/2 pound butter, plus 4 ounces melted

• 2 pounds ground meat
• 1 onion, chopped fine
• Salt and pepper
• 1 (12-ounces) can tomatoes
• 1 (12 ounce) can tomato sauce
• 1 bay leaf
• 2 teaspoons cinnamon
• 1 pound ziti rigate or penne
• 3 cups grated parmesan cheese
• 3/4 cup flour
• 3 1/2 cups whole milk
• 5 eggs

Directions

In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

Cook macaroni in boiling water, strain and put back in pot to keep warm.

Place a 1/4 of the grated cheese in n a 11 by 14-inch pan with very high sides ( I used a lasagna pan) , and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

Triple D Hungarian Cabbage & Noodles

I made this awhile ago after I saw it on Triple D and then forgot about it( since it was before the blog). Then I saw the episode again and remembered how much I loved this dish. 4 ingredients, easy, cheap and completely Delicious. If you are a fan of cabbage you will love this meal. My family loved it, and it made for a great One Pot Wonder.




Hungarian Cabbage and Noodles

1 head of cabbage-chopped

1/2 pound of bacon-chopped

1 package extra large egg noodles

1 small onion-diced

1. Cook the egg noodles in a large pot of boiling water until al dente. Then drain and set aside.

2. add chopped bacon to pot and cook until crisp. Then take the bacon out and drain on a paper towel

3. discard half of the bacon grease, then put the chopped onion in the rest of the grease and cook until tender.

4. add chopped cabbage to the pot and stir. Put a lid on and cook for 5- 10 min. stirring occasionally. Cook until cabbage is tender but still has a bite to it.

4. add pasta and bacon and salt and pepper to taste.

5. stir and serve

Great with some parmesan or romano cheese on top.

An all in one Pasta dish!

I made this dish the other night when my dad was over. Now I thought it was really good, but he said it was the best thing he EVER ate! I wouldn't go as far as too say that but it was super creamy and delicious. A perfect "all in one dish" meal.

• Creamy Orzo with Chicken, Mushrooms and Red Peppers
  
• from Mel's Kitchen Cafe
• *Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking! (Incidentally, it heated up just fine the next day in the microwave on low power.)
• *Serves 4
• 1 tablespoon olive oil
  2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
  2 red bell peppers, cut into ½-inch pieces
  8 ounces white button mushrooms, quartered
  1 teaspoon dried thyme
  3 cloves garlic, finely minced
  1 pound orzo pasta
  8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
  1 cup reserved pasta water
  1/2 teaspoon salt
  1/2 teaspoon pepper
  ½ cup freshly grated Parmesan cheese
  3 tablespoons chopped fresh flat leaf parsley
  Squeeze of fresh lemon juice (from 1 lemon)
• Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
• While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Beef Stroganoff

A couple of months ago we went out to Landmark Restaurant in Mesa. I am usually not a fan but this last time I got the Beef Stroganoff. I couldn't believe it, it was the BEST I had ever had by like a million!

I know that sounds grossly exaggerated but I really want to get the point across of how good it actually was. I loved that it was roast meat in it than stew meat chunks, it also had some flavor that for the life of me I could not put my finger on.

Anyways onto my meal, I have been trying to track down that recipe with no luck. So I decided to just start trying some and see what I can put together. My first attempt was from Mels Kitchen Cafe. I did everything the same except for the stew meat- I used leftover steak and man did it work.

This recipe was right UP there. The steak fell apart and was melt in my mouth, and the flavors all worked perfect together. I may still try finding that Landmark recipe, but if I am unable I will be satisfied with this winner!

The Ultimate Beef Stroganoff
from Tami W.

Put in crock pot:
2-3 pounds stew meat-* leftover steak or roast
1 tsp. salt
dash of pepper
1 onion, sliced

Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup

Cook in crockpot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crockpot and add 4 ounces sliced mushrooms.

Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

I also froze some and loved it later

Stuffed Shells

I love when I am able to make a meal based off of leftover ingredients from previous meals.

I had some mozarella and ricotta in the fridge, so I took to the Food Blogosphere and came across a super Yummy recipe of Baked Manicotti and homemade pasta sauce from here. I decided to used large shells instead since I just think they are more fun.

The sauce made so much that I was able to freeze half of it. Which is nice for when I need some quick sauce.

The result was Superb- all the kiddos, my hubby and I all Loved it!

Manicotti / Stuffed Shells

Cheese Filling and Pasta

3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

* if using shells prepare the same. boil shells until pliable then let them cool off, spoon mixture inside and cover with sauce.

Divine Spagetti Sauce

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I’ve let it simmer on the stove for up to three hours before with no problems.

*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

My Bunco Meal

A couple of years ago my mom made these sandwiches for Easter and I fell in Love. They are a sweet & salty parade of flavors with just the right crisp to the warm sandwich.

If you have not been lucky enough to have tried one of these sammy's I suggest you go right out and buy the ingredients and make it for dinner tonight! You will be forever in love and can thank me later.

The Best Ham Sandwiches Ever

adapted from Recipezaar

Ingredients

• 2-12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
• 2 lbs of sliced ham (any kind will do)
• 12 slices swiss cheese
• 3/4 cup butter
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons dried onions ( i used grated onion)
• poppy seed

Directions

1. 1
   You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted, wisk together, and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!

I also made this take on a Caprese Salad, but with pasta a salami
Pasta Caprese Salad

Mozzarella Balls quartered

Halved grape tomatoes

Thinly cut basil

Pasta

Thinly sliced Salami

Put it all together with your favorite Balsamic Dressing.

I know I already said you MUST try the ham sandwiches but I you MUST also try the Lemon Cooler Cake from Costco it is straight Divine! I have had Many Lemon cakes and Nothing I mean Nothing compares to this one ( yes Joes BBQ included). It is sooooooo Moist, sweet and the perfect amount of lemon flavor. I could truly eat the whole thing!

A Heart Healthy Meal

While watching television one day I saw an advertisement for Filippo Berio Olive Oil in which they featured this recipe. So I quickly got on my computer and looked it up.

I made it and Loved it! It was easy, light, fresh and the best part, Healthy! Score!

This was also the first time I had ever made Orzo- which has since become one of my new favorite types of pasta. It is a lot like rice in size and shape but is actually a type of pasta.

I am always trying to make life into a movie.

I always think it is so "cool" when people will go to the butcher and get some meat all wrapped up. So when I picked up this shrimp from the Butcher counter, I felt like I was in NY picking up my food from the Delicatessen. I know super Nerdy- what can I say that is just me!

Orzo Pasta with Shrimp

• 8 ounces uncooked orzo pasta

• 3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided

• 3 cloves garlic, minced

• 1-1/4 pounds raw small shrimp, shelled and deveined

• 1-1/2 medium tomatoes, chopped

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons chopped fresh Italian parsley

• Juice of 1 lemon

• 2 ounces feta cheese, crumbled

• Salt and freshly ground black pepper

Directions

1. Cook pasta according to package directions until al dente (tender but still firm). Drain.

2. Toss with 1/2 teaspoon olive oil; set aside.

3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.

4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).

5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.

Rich & Creamy Angel Hair Pasta

My SIL- Suzy introduced me to this recipe about 5 yrs. ago on our beach trip and I have been in LOVE ever since. First off it is soooo easy, a One Pot Wonder. Plus it is unlike any other pasta dish I have ever had, it's super rich and full of flavor. It is always a crowd pleaser, plus the kids go ga ga for it.

So when you are looking for a quick and easy meal that makes you look great, this is it.

Angel Hair Spaghetti Pasta

Cook 3 Hours in crockpot:

5-6 frozen (boneless) chicken breasts

Spaghetti mix pkg. (2)

Mushrooms ( 1 8oz can)

Cream cheese ( 1 pkg)

Chicken broth (1 can)

Butter ( 1 cube)

Then add in Angel Hair Pasta or serve on top of . Enjoy