skillet lasagna

skillet lasagna 1213

It’s been in the upper 90s around these parts lately, but this weekend is supposed to be cold and rainy (read: 70s with a 40% chance of rain) so I’ve got comfort food on the mind.  Even though I’ve already got a recipe for lasagna, this one is a bit… different.

It will not consume your afternoon to create.  It will not take hours of sauce-making and simmering, nor meticulous layering of ingredients. This, my friends, is a stove-top lasagna. As in, a lasagna that you make on the stove.

As in a 30(ish)-minute feast.

As in all of those spectacular lasagna flavors and ingredients without having to layer a single thing.

This skillet lasagna involves making your own sauce on the stove-top, stuffing a few lasagna noodles into it, adorning it with dollops of creamy ricotta cheese, and broiling some nice melty cheese on top.

If you’re into that whole broiled-cheese thing (I definitely am).

I just make my “usual” quick meat sauce, you can use your own favorite sauce recipe if you like. If that’s not easy enough, you can even cheat and make it with store-bought pasta sauce (I won’t tell).

skillet lasagna 1220

skillet lasagna

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 11-inch skillet (6 to 8 servings)

Ingredients

  • 1/2 pound ground beef* (vegetarian option below)
  • 1/2 pound Italian sweet sausage, casings removed (about 2 or 3 links)
  • 1 small or 1/2 large onion
  • 4 cloves garlic, minced
  • 1 15-ounce can crushed tomatoes
  • 1 cup shredded Italian cheese
  • 1/2 teaspoon crushed red pepper (optional)
  • 4 to 5 no-boil lasagna noodles, uncooked, broken into pieces
  • Ricotta mixture (below)
  • Parsley and/or basil, minced, to sprinkle on top
  • For ricotta mixture
  • 1/2 cup ricotta (whole-milk is best for this)
  • 1 clove garlic, minced
  • 2 tablespoons parsley, minced
  • 1/4 teaspoon salt
  • 3 Tablespoons parmesan, finely grated

Instructions

  1. Mix ricotta with remaining ingredients for the ricotta mixture, set aside.
  2. Heat a large skillet over medium-high heat and cook the ground beef and sausage together until well-browned, about 8 minutes.
  3. Add onion and continue cooking until softened, about 5 minutes more. If you have formed a crust on the bottom of your pan, deglaze the pan with a few tablespoons of water, stock, or wine.
  4. Reduce heat to medium-low and add garlic and continue to cook, stirring, until fragrant.
  5. Add crushed tomatoes and red pepper and stir to combine. Add 1/2 cup of shredded cheese and stir again.
  6. Tuck broken noodle pieces into the sauce and drop dollops of ricotta mixture on top. Simmer uncovered about 20 minutes.
  7. After 20 minutes, sprinkle remaining 1/2 cup of shredded cheese over the top of the lasagna and preheat your broiler on high for about 5 minutes.
  8. Carefully place your pan in the under the broiler for about 5 minutes until cheese is melted and bubbly. VERY CAREFULLY remove pan from oven and sprinkle with parsley and/or basil if desired. Allow to cool slightly (about 5 to 10 minutes) before serving.

Notes

* You can use all beef or all sausage if you like, or even leave out the meat and add more veggies (mushrooms or lentils) to make it vegetarian. * Be sure to use an oven-safe skillet when making this and be very careful when moving the hot pan to and from the oven.

http://wee-eats.com/2014/04/25/skillet-lasagna/

easy skillet lasagna | wee-eats.com

caprese grilled cheese

caprese grilled cheese 1266

I heard a rumor that April is apparently “National Grilled Cheese Month” (which is apparently a thing now). Since I had the whole month of April to hop on board with this theme, naturally I waited until the last (full) week to do so.

We’ll start with one of my favorite combos – caprese.

The bright flavor of the pesto with warm, creamy cheese, fresh ripe tomatoes, and crisp garlicky bread … Just trust me when I say that this combination is not one that you want to miss out on.

It’s basically spring inside of a sandwich.  Well, Spring inside of a warm, gooey grilled cheese sandwich. The hearty bread combined with the rich cheese and the burst of fresh ripe tomatoes makes this sandwich the perfect balance of filling and refreshing.

caprese grilled cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the grilled cheese
  • 4 slices of hearty bread (I used Trader Joe's country white)
  • 2 slices mozzarella cheese, halved if necessary
  • 2 slices provolone or fontina cheese, halved if necessary
  • 1 roma tomato, sliced into 1/4-inch slices
  • 4 basil leaves, torn
  • 2 Tablespoons pesto, homemade or storebought
  • Garlic butter (recipe below)
  • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
  3. Make the grilled cheese
  4. Have your mise en place ready to go as this will go quickly.
  5. Heat your skillet on medium heat until warmed. Place bread slices inside-down on your skillet and brush the tops with the garlic butter.
  6. Once the insides are toasted, flip over and spread inside of bread with pesto sauce.
  7. Layer with cheeses, basil leaves, tomato and another slice of cheese (I like to cheese both sides of my grilled cheese).
  8. Tent with foil (or a lid if you're fancy enough to own one) until the cheese begins to melt.
  9. Close the sandwiches and continue cooking until completely heated through and cheese is melted, flipping if necessary.
http://wee-eats.com/2014/04/21/caprese-grilled-cheese/

caprese-grilled-cheese-pin

caprese turkey sliders

 

caprese burger

Hello, friends.

It’s August, and it’s still hot, but I’ve decided that it’s OK to do things like turn on the stove and the grill.  So, I’m happy to bring you actual food.  Like real, not made of whipped cream food.

caprese burger top

See that?  Not even a dot of whipped cream on there.

There is, however, fresh mozzarella cheese, a ripe roma tomato, basil, and drizzle of basalmic.

All of these are good things.  VERY good things.

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I cooked these turkey sliders on the stovetop, because it’s hot outside, and then topped them with a thick slice of tomato and hunk of mozzarella cheese.  Then, I popped them under the broiler for just a minute or two to blister the cheese.  Don’t buy the mozzarella that comes soaking in brine for these, I find it doesn’t do as well in this sort of application.  My grocery store usually sells theirs in the specialty cheese section, I think it comes in an 8-ounce ball.

This really is the perfect summer dinner.  I made them slider-sized because that vicious summer heat seems to decrease my appetite for some reason.  Also, more importantly, I wanted the size of the sliders to match the size of the tomato and mozzarella slices.  It’s just prettier that way.

I mixed a couple teaspoons of tomato paste into the turkey meat, but I think that some sun-dried tomatoes would be great too.  Roasting the garlic before adding it to the basil mayo would be a wonderful touch as well.

Caprese Turkey Sliders

Printable Recipe

For the burgers:

  • 2 ripe roma tomatoes, sliced into 1/4-inch slices
  • 1 pound ground turkey breast
  • 3 cloves garlic, minced
  • 3 Tablespoons fresh basil, chopped
  • 2 tablespoons basil mayo (recipe follows)
  • 2 teaspoons tomato paste, or 2 Tablespoons chopped sun-dried tomatoes
  • 1 teaspoon red pepper flakes
  • Dash of salt and pepper

For the mayo:

  • 1/2 cup mayo
  • 2 cloves garlic, minced
  • 3 Tablespoons basil, chopped
  • 1 Tablespoon olive oil
  • 1/2 to 1 teaspoon fresh lemon juice
  • Salt & Pepper, to taste

For assembly:

  • 8 slider buns (I use these when I’m feeling lazy)
  • Fresh mozzarella cheese (1 8-ounce ball), sliced into 1/4 to 1/2-inch slices
  • 2 roma tomatoes, sliced into 1/4 to 1/2-inch slices
  • 1 bunch basil
  • Arugula (if desired)
  • Balsamic glaze, for drizzling

1.  Make the mayo:  In a blender or food processor combine all ingredients and process until combined.  Transfer to an airtight container and refrigerate until ready to use, can be made up to three days in advance.

2.  Make the burgers:  Gently combine all ingredients in a bowl and form into small 3-inch patties, pressing a small divot into the center of each patty.  Refrigerate until ready to cook, can be made up to one day in advance.

3.  Cook the burgers:  Heat an oven-safe pan over medium-high heat; preheat oven broiler to high.  Salt and pepper the surface of the turkey patties and drizzle pan with oil.  Cook burgers about 3 to 4 minutes on each side, flipping once.  Flip the burgers once more and quickly top with tomato and mozzarella cheese.  Place pan under broiler and broil for 1 to 2 minutes until cheese is blistered.

4.  Assemble burgers:  Spread buns with basil mayo and top with basil, arugula, and turkey patties, drizzle with balsamic glaze or a dash of good balsamic vinegar.

caprese turkey pin

thursday things

While I was driving to work today, I saw the most spectacular sunrise. I was unable to catch a picture of this amazing “cloud” I saw, but luckily it turns out that the cloud made the news… because it wasn’t a cloud. It was a missile trail… oh well, still looks cool, right? (Note: I didn’t take that picture, because I don’t like to take pictures while driving to work in the near-dark. Safety first!)

Sophie was helping me with the laundry over the weekend, when she became gravely concerned about the level of cat hair on our freshly-laundered clothes. Rather, the lack of cat hair that is…

Apparently she thinks that the laundry basket is her own personal space ship.

   

I suppose if she covers the basket with hair, then the clothes will immediately be covered in her hair once I put them in the basket. Clever girl.

I’ve been convinced, after staring at this picture for a week, that I need to make these oven roasted tomatoes from Skinny Taste…. and then probably 1,000 tomato-based items in which to use them. Are you drooling  yet?

No?

Well then how about these s’more tarts from Love and Olive Oil?

Because after seeing them my life seems meaningless to have lived so long without them. MEANINGLESS!

This weekend will be ROUND 3 of the ULTIMATE CHOCOLATE CUPCAKE.

Hopefully this will be the last round… Hopefully. We bakers have been testing recipes since June, but I have a good feeling about this one, I really do. If it is… then you (finally) get a recipe! (yay!)

cute caprese bites

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When the first thing out of Boyfriend’s mouth when he enters the kitchen is “OH MY GOD, ARE YOU TRYING TO KILL ME WITH CUTENESS!?” I consider that a win.

This army of cuteness couldn’t be easier to assemble, nor more delicious. Cherry tomatoes and basil are two things I pretty much always have on hand, I just happened to have a container of boccacini hanging out in the fridge that I just had to use up, so out came these little guys.

Sweet, salty, creamy…. perfect.

I wish I had more to say about them, but I just don’t. I think the pictures sum it up pretty good.

So the “recipe” if you’d like to call it that is as such

Cute Caprese Bites

  • 12 cherry tomatoes
  • 12 boccacini balls
  • 12 leafs of basil
  • Fleur de sel (optional)
  • Good quality balsamic vinegar (optional)

Cut cherry tomatoes in half, sprinkle boccacini with sea salt.

Place boccacini on bottom half of cherry tomato, top with basil leaf, and replace top of tomato. Skewer with a toothpick (or something fancier if you wish).

Sprinkle with sea salt and drizzle with balsamic vinegar. I suspect a drizzle of pesto might not be a bad idea either… ooh, or maybe pesto and balsamic on the side so you can dip into whichever you prefer… mmm

Enjoy

If you can’t find boccacini, just cube some fresh mozzarella and call it a day. :)

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