This Week's Recipe From "Gourmet Goddess"

Daphne makes a mean dish of lasagna. Just ask Phil! You can try it too. Here's a recipe for a classic lasagna(courtesy of Great Grub, Delicious Treats  ) Enjoy! And don't forget to post your pics!

CLASSIC LASAGNA

 

PRINT

PREP TIME

45 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 45 mins

 

Author: Terri

Recipe type: Main Meals

Cuisine: Italian

Serves: 8-10

INGREDIENTS

• 2 lbs ground beef
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 Tbsp olive oil
• 2 15 oz cans tomato sauce
• 1 15 oz can water
• 1 12 oz can tomato paste
• 1 tsp oregano
• 1 tsp basil
• 8 to 12 oz mozzarella cheese, grated
• 16 oz cottage cheese, small curd, (or ricotta cheese)
• ½ cup grated parmesan cheese
• Salt and Pepper
• 1 16 oz box lasagna pasta

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large pan, add olive oil, chopped onions and garlic. Saute until onions are soft and translucent.
3. Add ground beef and cook until completely browned, drain fat. Return to pan.
4. Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
5. Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 15-20 minutes.
6. Cook pasta according to package directions, rinse and set aside (I usually add a tsp of oil to the water so the pasta doesn’t stick to each other).
7. In a 14 x 11½ x 2¼ baking dish, or two smaller size baking dishes, put a small amount of meat mixture in the bottom of dish. Spread around.
8. Add lasagna noodles (approximately 5-6, and they will overlap onto each other).
9. Next, spoon half of the cottage cheese on top of the pasta and spread covering the pasta.
10. Spoon meat mixture on top of cottage cheese.
11. Sprinkle with parmesan cheese.
12. Next add ⅓ of the mozzarella cheese.
13. Repeat with another layer of pasta, cottage cheese, meat mixture, parmesan cheese, mozzarella cheese.
14. Final layer is pasta, topped with remaining meat mixture and remaining mozzarella cheese.
15. Cover with foil and cook for approximately 1 hour.
16. Serve with salad and garlic bread.

Kindle Countdown Deal!

We have a Kindle Countdown deal on Amazon that is going to be in effect from June 27th - July 4th, just in time for the holiday weekend! "Survival Tactics" will be 40% off of the normal price, so you can get it for just $2.99! Act fast because this deal will be gone before you know it!

http://www.amazon.com/Survival-Tactics-Erica-R-Stinson-ebook/dp/B00UPOAWRW/ref=as_sl_pc_tf_til?tag=eric062-20&linkCode=w00&linkId=DRNB4B62MGODLJJD&creativeASIN=B00UPOAWRW

This Week's Recipe from "Gourmet Goddess"

Remember those delectable Blueberry Muffins that Daphne likes to keep on the kitchen counter 'just to have in the house'? Me too! I love blueberries and so will you with this recipe. I am actually growing blueberries in my own garden at the moment, so I can guarantee you that I will definitely be making these muffins! Don't forget the pics!(recipe courtesy of http://eatingrichly.com)

Blueberry Muffins with Crumb Topping

makes 6 large muffins

Ingredients

Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 400 degrees.  Grease a muffin tin or line with muffin cups.

Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl.  In a glass measuring cup, pour in the 1/3 cup oil.  Add an egg and then pour in enough milk to make a full cup of liquid ingredients.

Pour liquid ingredients into dry ingredients and mix well.  Carefully fold blueberries into mix and spoon into muffin cups.

Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.

Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.

Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.

Vegetarian: Of course there’s no meat in these, if you want to make vegan blueberry muffins I’ve heard you can replace the egg with vinegar.

This Week's Recipe from "Gourmet Goddess"

How did those meatloaves come out? My mouth is still watering from all the pictures I got from my followers. Good job! Brent has been on my mind this week, and we know how he feels about Daphne's 'buttery, bacon-cheesy things"(as he calls them) So I give you the recipe for "Petit Quiche Lorraine"(Baby Quiche Lorraine)(recipe courtesy of Real Housemoms) Enjoy and don't forget to post your pics!

Baby Quiche Lorraine

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

These Baby Quiche Lorraine are so good that it's hard to not eat them before they make it to the plate!

Author: Aubrey Cota

Recipe type: Appetizer

Serves: 12

Ingredients

• 2- 9 inch pre-made, unbaked pie crusts
• ½ cup crispy bacon crumbles
• ½ cup finely shredded Swiss Cheese
• 4 whole eggs
• ½ cup milk
• 2 oz. cream cheese, melted
• ½ tsp salt
• ½ tsp ground mustard
• ⅛ tsp pepper
• ⅛ tsp nutmeg

Instructions

1. preheat oven to 350 degrees
2. using a 2 inch biscuit cutter cut out 24 circles from the pie crust dough
3. spray a mini muffin tin with cooking spray
4. place a circle of dough in each muffin cup to that it covers the bottom and sides of the cup
5. bake for 5 minutes
6. while the pie crusts pre-bake whisk together eggs, milk, salt, mustard, pepper, and nutmeg
7. remove the cups from the oven and, using a fork poke holes in the bottom of each cup if it bubbled up
8. place a few crumbles in each cup and then top with a bit of cheese
9. mix the melted cream cheese into the egg mixture and pour a tbsp of mixture into each pastry cup over the bacon and cheese
10. place the muffin tin on top of a baking sheet (in case of spillage)
11. bake for 25 to 30 minutes or until crust is golden and eggs are cooked through
12. allow to cool for 2-3 minutes and then run a thin knife around the edge of each cup
13. invert the baking sheet on the top of the muffin tin and flip
14. the baby quiche should be left on the baking sheet
15. serve warm or room temperature

Notes

This recipe serves 12 people 2 baby quiche each.

"Gourmet Goddess" Recipes

So, for those of you who have read "Survival Tactics" you know that our main character, Daphne, loves to cook. "On her behalf", I will be featuring weekly treats, nibbles and yummies for your eating pleasure! I think we should start with her famous meatloaf(recipe courtesy of simplyrecipes.com) .  Here's the recipe! Try it and let me know how you make out! I wanna see pictures too! Don't be shy!

Classic Meatloaf

Larger photo

Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.

Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage. If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork.

• Prep time: 20 minutes
• Cook time: 1 hour, 10 minutes
• Yield: Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

INGREDIENTS

• 2 Tbsp unsalted butter
• 1 cup of finely chopped onion
• 1 celery rib, finely chopped
• 1 carrot, finely chopped
• 1/2 cup of finely chopped green onion, including the green onion greens
• 3 cloves garlic, minced (about 1 Tbsp)
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 2/3 cup ketchup, divided 1/3 and 1/3
• 1 1/2 pounds of ground beef (chuck)
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves

METHOD

1 Preheat oven to 350° F, with a rack in the middle of the oven.

2 Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of ketchup. Cook for another minute and remove from heat to cool.

3 Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.

4 Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.

5 Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.

Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.

Read more: http://www.simplyrecipes.com/recipes/classic_meatloaf/#ixzz3cEFOcPe9