Loved Me Back To Life

Cheesy Lasagna with Raspberry Cobbler Crumb Crispies For Dessert

purpose

Hello out there how is everyone? I’m freezing today it’s actually cold here in St. Louis today 67’F which is making me so sleepy. I been up since 5 this morning and had the whole house cleaned by 8. I been trying to get this out since then but my eyes are burning really bad. May have to go to Dr if it doesn’t stop.

I laid out hamburger last night and wasn’t sure what I would make with it. But now its hit me I’m going to make my famous Lasagna that everyone loves. I love Italian but after being spoiled with the real Italian food in Europe I just can’t find a good restaurant here that’s affordable to eat it other than Olive Garden and that still isn’t like eating it in Italy which is where I had my first real taste of good Italian food. I love this recipe and use a lot of cheese in it. Hope you will like it as much as we do.

Ingredients
  • 2 pounds ground beef
  • 1 large chopped onion (around a cup)
  • I jar of spaghetti sauce ( I use the great value brand from Wal-Mart and its as good as  the prego brand I have used for years)
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • ½ teaspoon pepper
  • 1 tablespoon salt
  • 12 lasagna noodles, (I use Oven ready, there is no boiling involved)
  • 4 cups shredded mozzarella cheese
  • 15 ounce container cottage cheese
  • ½ to ¾ cup Parmesan cheese
  • 1 Teaspoon of Olive oil
Instructions
  1. Preheat oven to 350′ F.
  2. Heat olive oil in large skillet at medium high heat. Add the ground beef, onion and garlic and cook until meat browns  cooking completely. Add tomato sauce, , oregano, basil, red pepper flakes, pepper and salt. Cook on medium heat until mixture comes to a boil. Reduce heat and simmer for a few minutes. Turn off  the heat.
  3. Spray a 9×13  baking dish with cooking spray and place down three noodles on the bottom. Top the noodles with very small spoonfuls of cottage cheese, mashing it down lightly to spread it all over, then add the mozzarella cheese. Top with  ⅓ of the meat sauce. Sprinkle with Parmesan cheese. Repeat layers at least two more times. Top the very last layer with extra cheese 🧀. You can never have too much to me.
  4. Bake at 375 degrees for 45 to 50 minutes or till cheese is slightly browning on top.
  5. Enjoy!! Let my know if you make this dish how much you like it.

I haven’t made dessert in a long time since we try to stay away from sweets due to my husband being diabetic. Tonight darn it I’m making this after finding the recipe on  www.chef-in-training.com/ web site while trying to find something that I could make with my can of raspberry. I came across this site and it looked so good. Will let you know how good when I update.

purpose (2)

Ingredients
GLAZE
Instructions
  1. Preheat oven to 400 degrees F
  2. In a large bowl put in butter to sugars, cinnamon, salt and flour to form crumbs. (mixing it up)
  3. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles.
  4. Spread 2-3 tablespoons of Raspberry pie filling over the tops of crescent rolls.
  5. Sprinkle crumb topping on top.
  6. Bake at 400 degrees F for 8-12 minutes.
  7. After they were cooked and cooled, I cut them into smaller triangles but you can leave them big too!
  8. To make glaze: Blend together all the glaze ingredients and drizzle over Raspberry Cobbler Crumb Crispies.

One Sheet Pan Apple Gouda Stuffed Chicken

chickenapplescheese

Hello everyone, I’ve had a time putting out tonight’s recipe. Between trying to watch the new Manifest movie series that came on last night that I missed, to making the graphics for this post and also trying to get the links in while fighting with my pet squirrel Herman who has decided I should be all his..🤣🤣🤣😂😂.

Tonight we are having this tasty dinner that  I love called “One Sheet Pan Apple Gouda Stuffed Chicken”. This recipe is a one sheet pan meal which I love and means no messy clean up. I usually put aluminum foil on the pan and just take it off and wipe it down with a wet cloth. This recipe is only for two put you can double or triple depending on the size of your family

I hope you will enjoy this as much as we do!

Be sure to bookmark this site and share it with all your friends on social media.

 

INGREDIENTS:

For Chicken:

  • 2 large boneless, skinless chicken breasts (double or triple for 4-6 servings)
  • 2 ounces gouda cheese, thinly sliced
  • 1 large apple, thinly sliced
  • 1 teaspoon olive oil for chicken
  • 1 teaspoon fresh thyme, more if desired for garnish
  • 1/2 teaspoon salt
  • 1/2 fresh ground pepper

For Sweet Potatoes:

  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 1 tablespoon melted butter
  • 1 teaspoon brown sugar

DIRECTIONS:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Spray a large sheet pan with nonstick cooking spray. Split each chicken breast cutting across but not through and open like a book. This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired.
  4. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, brown sugar, melted butter. 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes around chicken breasts.
  5. Bake for 20 minutes and then stir sweet potatoes.
  6. Continue to bake another 15 or until sweet potatoes are tender, should be fork tender.

Guinness Beef Stew

guiness beef stew

Hello , how are you? I’m doing great. Had a wonderful weekend myself. Our new friends took us to Fast Eddies Bon Air. We had a fantastic time and the food was great.42286842_1909553875790595_1524821442867232768_n I had a shish-kabob of Elk it was so good. In the 4 hours I was there they served over 800 orders of food. WOW!! If your ever in Alton Illinois check it out it’s a great place to hang out with your friends and socialize. Be advised that place is busy so get there early as you can. I bet there were over 300 people there and they just kept piling in standing around waiting for a table to open. I couldn’t believe it. There were tons of tables and live music this was during the day we went.

OK on to the food. I am in the mood for some beef stew so making this  recipe that I haven’t tried yet but Being a beef stew lover and making it a lot in the fall and winter how can it go wrong while making this, right?. Got this recipe  off of saving desert web site will leave link in the bottom of this post.

It calls for an ingredient I haven’t used in beef stew before like Guinness drought. Had to look it up when I found the recipe to see what it was and it’s an Irish beer. Went to our local beer store and found it so going to try it in this recipe.  If you don’t want that in your stew you can add 1 cup of beef broth instead which is basically how I make my beef stew in the first place.. But going to try this to see if we like it. Will up date this site and let you know if we do. Also want you to know that the alcohol cooks away.

Please be sure to bookmark this site and share it with your friends on social media.

Ingredients

  • 4 pound boneless chuck roast trimmed of fat and cut into 1 1/2-inch pieces.
  • salt and fresh ground pepper
  • 3 tablespoons vegetable oil ( I’m using olive oil)
  • 2 white onions finely chopped
  • 1 1/2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 leaves bay
  • 3 cups low-sodium chicken broth
  • 1/2 cup Guinness Draught
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 pounds potatoes peeled and cut into 1-inch pieces
  • 1 pound large carrots cut into 1-inch pieces
  • 2 tablespoons minced parsley for garnish
Instructions
  1. Place the oven rack to lower-middle position and preheat oven to 325 degrees.
  2. Sprinkle the beef pieces with salt and pepper and set aside.
  3. Heat the olive oil on medium until shimmering in a large skillet. Add the onion and a little salt. Stirring occasionally, cook the onion until well browned and carmelized, about 10 minutes.
  4. Add the tomato paste and garlic and stir until fragrant. Stir in the flour and cook for 1 minute. Stir in the chicken broth, 3/4 cup of Guinness, the brown sugar and thyme leaves. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  5. Add the beef and bay leaves and stir to combine. Bring the mixture to a simmer, then transfer to the oven and cook, uncovered for 90 minutes, stirring halfway through.
  6. Add the potatoes and carrots and cook until the vegetables are tender, about 75-90 minutes, stirring halfway through cooking.
  7. Remove from the oven, Serve in bowls garnished with parsley. Season with salt and pepper to taste.

Be sure to pick up some good baking bread and use it to sop up the soup that in the steak.

Credits: https://www.savingdessert.com/

Fried Chicken And Creamy Onion Sauce

friedchickenand oinoinsauce

Good Morning everyone. How are you today? I’m feeling a little sleepy still as I slept in a little longer this morning .Was up late last night working on a web site for a Dentist.

It sure is feeling like fall out side this morning and I’m in the mood for fried chicken of some sort today, so decided to make Fried Chicken And Creamy Onion Sauce. This is a very comforting food that our family loves. I’m sure your family will love it to.

Ingredients
  • 8 pieces chicken thighs, or chicken breast with skin
  • 2 tablespoons olive oil
  • 3 pounds onions, peeled and sliced to 1/4″ thick
  • 1 teaspoon thyme
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1/3 cup white wine ( can substitute this for chicken broth)
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Dijon mustard
  • teaspoon Worcestershire sauce
  • 1 1/2 cups gruyere cheese (gouda, emmentalar,raclette, appenzeller, and Jarisberg also works well in this recipe.)
  • salt and pepper to taste
  • french toast
  • 1 tablespoon olive oil
  • 1 tablespoon of butter
Instructions
  1. Place 2 tablespoons olive oil and 1 tablespoon of butter in large skillet and turn heat to medium-low.  Add onions and cook until the onions are a deep rich brown color and nice and tender. around 30 minutes.   Add a tablespoon of broth occasionally if you see the onions sticking.

  2. While the onions are cooking in another large skillet cook the chicken.  ( I personally like to wait till onions have cooked then take them out setting them aside and cook chicken in the same pan, gives the chicken and better flavor, I also like to roll my chicken in flour if you do you will need to add another tablespoon of olive oil)  Turn heat up to medium high.  Add 1 tablespoon of olive oil 2 if rolled chicken in flour.  Season the chicken with salt and pepper than brown each side of the chicken for 5 mins per side.  Don’t overcrowd the pan.  Its better to do it in batches and give the chicken room to brown.  Remove all chicken from the pan and wait until onions are completed.  Scrape all the browned flavorful bits from the pan and add the wine, turn off heat and then add this mixture into onions when you do step 3.

  3. Once the onions are nice and browned, add garlic, thyme and flour to onions and stir vigorously to combine.  Continue to cook for 3 minutes.  Then add half of the broth and stir and cook for 5 minutes.  Then scoop out 1/3 of the onions and place on a plate.  Add the rest of the broth, balsamic vinegar, mustard and Worcestershire sauce and bring to a boil.  (add the browned flavorful bits from the pan where you added the wine now as well) The sauce should start to thicken in a few minutes.

  4. Place chicken back into the pan with fried onions and broth and then divide the onions you have set aside and place them atop of each piece of chicken. Place into a preheated 350° oven and bake for at least 20 minutes.  Remove from the oven and turn the oven to broil. Sprinkle the grated cheese over each piece of the chicken that’s topped with onions.  Place pan back in the oven and broil until cheese is melted and golden brown. (about 5 minutes depending on your oven, be sure to watch don’t want to burn)

  5. Serve Immediately with baked French bread slices to soak up the sauce.

     

This meal is really good with mashed potatoes as you can add a tablespoon  of  the sauce to your potatoes.

Serves 6

Crock Pot Pumpkin Chili

Crock Pot Pumpkin Chili

Hey everyone been so busy this morning had to clean as we are having company Saturday then going on to this bar and grill to listen to some music and have dinner.

Today a dreary day today and with that kind of weather hubby has decided we are going fishing this evening. I wanted to make something where I could throw everything in the crock pot to cook and decided on this delicious🥣 meal that my hubby is better at making than me he has some special ingredients he puts in and I’m not allowed to share with anyone ..LOL. Anyway its called Crock Pot Pumpkin Chili and you might think its crazy to add pumpkin to a chili dish but trust me you will love it, The pumpkin gives it a great taste and after its been cooking awhile your kitchen will smell amazing. Hope you enjoy this dish.

Please be sure to bookmark the page and share it with your friends on social media!

Ingredients
Instructions
  1. Cook ground hamburger or turkey if you choose to use that instead in a large skillet, drain fat, and place into the large (at least 8 quart) crock pot.
  2. Add remaining ingredients to the crock pot and cook on high for 4-5 hours or low for 8 hours. Is best when cook on low from the night before, Make sure to turn it to warm the next morning and then to high a few hours before serving.
  3. Serve with sour cream and shredded cheese. I even make grilled cheese sandwiches to go with this which is so good.

 

Garlic Steak and Cheesy Bacon Potato Foil Packs

steak and potatoes foil pack

Hello out there!!. If you love steak your going to really love this recipe as you sprinkle bacon and cheese on the potatoes. Who doesn’t love nice and crispy bacon and cheese smothered potatoes, especially potatoes that have been grilled or roasted in the oven or in a cast iron skillet on the stove.  Make sure you use a cast iron skillet for this and depending on size of skillet you may only be able to cook 2 foil packs at a time.  Makes me hungry right now just thinking about how good this dish is. Yummy !!

I like to use a good cut of meat for this meal such as porter house steak or even a nice filet-mignon cut from Costco is my shopping place. Be sure to cut up the meat into 2 inch pieces. If you use a nice steak for this you will have a good tender meat and not a tough chewy meat. I also love to marinate this meat in Dales steak seasoning which I purchase from Walmart or Amazon. Only marinate for 10 minutes. Hope you enjoy this meal like we do!

Please bookmark this page and share it to your social media sites so your friends can enjoy this meal as well.

Ingredients
  • 1/2 cup garlic butter (butter-garlic-parsley) combined and melted in microwave) 
  • 10 to 12 medium   potatoes, washed (peeled or unpeeled), cut into 1-inch pieces
  • 1/4 cup onion diced
  • 2 tablespoons fresh parsley finely chopped
  • Salt to taste
  • Cracked black pepper to taste
  • 1 cup diced bacon (make sure you cook nice and  crispy)
  • 1/2 cup scallions (green onions/shallots) sliced
  • 2 to 3 pounds of steak of your choice  (filet-mignon – porter house or rib-eye is best for tenderness)
  • Salt to taste
  • Cracked black pepper to taste
  • 1/4 cup cheddar cheese shredded 
  • 1/4 cup mozzarella cheese shredded ( can be substituted for pepper jack)
Instructions
  1. Preheat grill  or oven (if cooking in cast iron skillet cook on medium to high heat)

  2. Make a batch of garlic butter (butter-garlic-parsley) combined. Cut in half melting one half in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top and set aside.

  3. Spread the remaining non-melted butter over the steak you chose to evenly coat.

For  Well Done Steaks
  1. Slice your fillet into 2-inch thick slices

    • If you want a medium or rare steak -cut your fillet into 4-inch long pieces The bigger you cut them, the more juicy the steak will be once its done. For even rarer steaks, cut them even bigger (5 or 6 inch pieces).
Cooking  Instructions:
  1. Tear four to six large  pieces of heavy duty foil a good 15 to 16 inches and arrange on your kitchen counter. Divide steaks and potatoes evenly placing them in the middle of the foil sheets. Sprinkle with parsley, and season with salt and pepper

  2. Fold up the sides of the foil  over the steak and potatoes,to completely seal in the ingredients pressing and seal tightly to prevent any juices from spilling out. (Make sure its sealed very secure as you will be flipping these foil packets over after they have cooked for 7 minutes.)

  3. Place foil packets on the  preheated grill or oven , cover and cook for 7 to 8 minutes on one side. Flip and cook on the other side for a further 7 to 8  minutes, until potatoes are cooked through, (If cooking in oven don’t have to flip.) Take out  the foil packs and be careful to not get burned when opening. Sprinkle the cheese over the potatoes, and fold the foil back up to allow the cheese to melt through for a further few minutes while still on the grill or oven.

  4. Top the potatoes with the cooked crispy bacon, garnish with more green onions, and season with  extra salt and pepper if needed.

    42200192_1907242226021760_9050367872248840192_n

     

    20180920_184733

 

Roasted Garlic Chicken and Asiago Gravy

roasted garlic chicken

Hi everyone I’m a little late getting this out to you as I just came from my Dr apt which lasted longer than it was supposed to. Hope everyone having a great day and ready for a yummy recipe. Today I’m making Rustic Roasted Garlic Chicken with Asiago Gravy (Asiago is similar to Parmesan and Ramona cheese use for Italian recipes).The cheese brings the gravy to a nice creaminess that is so yummy.

This meal only takes about 30 mints to cook and can become a one pot meal if you add potatoes to it before throwing it in the oven to roast, turning into an easy clean up for you. I also have made this a few times by flouring the chicken really good before adding to the oil in which case you need to add 2 more  tablespoons of oil before frying the chicken. Hope you enjoy this if you have any questions feel free to shoot me a message and I’ll get back to you as quick as possible. Hope you enjoy..

Don’t forget to bookmark this page and share it with your friends on social media’

Ingredients

  • 1 tablespoon oil (3 tablespoons if  you are going to roll the chicken in flour before frying)
  • 4 (6 ounce) bone-in, skin on chicken thighs
  • salt and pepper to taste
  • 1 onion, diced
  •  cloves garlic, peeled
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
  • 2 tablespoons flour
  • 1 cups chicken broth
  • 1/2 cup Asiago cheese (or Parmesan), grated
  • salt and pepper to taste

Directions

  1. Heat the oil in a large cooker pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before taking chicken out and setting aside.
  2. After taking chicken out add the onion and garlic and saute until the onions are tender and  everything is lightly browned, around 3-5 minutes.
  3. Sprinkle in the thyme and flour and cook for 1 minute.
  4. Add the broth and scrape the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
  5. Mix the Asiago cheese into the sauce and season with salt and pepper to taste.
  6. Add the chicken, cover (with a lid or foil) and roast in a preheated oven at 400F/200C for 15 minutes.

Can add cut up potatoes to the gravy then put your chicken on top before putting in oven to roast. If you do this you will need to roast around 10 mints longer so potatoes can get tender. I prefer mashed as I like to put the gravy over my potatoes. Both are good though.

 

Maple Glazed Chicken and Sweet Potatoes

maple glazed chicken

Hello out there world, How are you?  Hungry and ready for tonight’s dinner? I’m already starving just thinking about making this meal tonight..lol. Of course I haven’t had breakfast this morning so that is probably why.

Do you like chicken? You’ve probably noticed I make a lot of chicken meals. Well hubby is diabetic and we  both love chicken so I try to come up with some original healthy recipes through the week to cook it. Today we are having maple glazed chicken and sweet potatoes. Who doesn’t like maple pancake syrup on their pancakes as this calls for maple syrup and it makes it so delicious and yummy. I really hope you enjoy it as well.

Be sure to bookmark this site and share this post with all your friends on social media so they can try this delicious dinner as well.

Ingredients

  • 11 pound 8-ounce package refrigerated mashed sweet potatoes (is also good with baking sweet potatoes mashed after cooking)
  • pound chicken breast tenderloin
  • teaspoons of steak grilling seasoning, or chicken seasoning (such as McCormick )
  • tablespoons butter
  • 1/4 cup maple syrup
  • 1/2 cup sliced green onion (around 4)
  • 1/2 teaspoon of salt and pepper combined
  • 1 teaspoon of olive oil

Directions

  1. Prepare sweet potatoes in microwave oven according to package directions. (or if you decide to use baked sweet potatoes put in the oven cook until soft. Mash after done.)
  2. Meanwhile, lightly coat chicken with steak or chicken seasoning and salt and pepper. Heat butter and olive oil in large skillet over medium-high heat and add chicken. Cook 10 to 12 minutes, turning continuously while cooking until done. Remove from skillet cover and keep warm. Stir maple syrup into hot skillet and cook on low for a few  minutes. Stir in green onions.and cook for 1 minute.
  3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4

Steamed broccoli is really good with this dish.

%d bloggers like this: