Lasagna

First, I'd like to start this post off by apologizing for the low quality of my pictures lately.  See...I accidently left my camera in our rental car when we were in Las Vegas.  Looking on the bright side though...I did manage to track it down & should be getting it back this week.  The people at the rental car company had to go through the pictures on the camera so I could "identify" it...which led to the weirdest conversation I've had all week.  And I work in an emergency room.  Enough said.

Second...this lasagna recipe is probably one of my top 5 favorite recipes...and I, in no way, can take any credit for it.  I got this recipe from my very good friend, Amy Kreps.  She was one of the first people I met in Denver, and this is the very first recipe I asked one of my "Colorado Friends" for.  While I sit here thinking about what to write for this post...I'm smiling because I tend to associate this recipe with some really happy times.  Like my first Valentine's day with my hubby...he made this recipe and was so overwhelmed (don't worry- it's easy...he's just a guy) that by the time I came over for dinner, he was drunk!  And I think of this past weekend...our friends Dzot & Kirsten were on their way to get married & got stranded in Denver.  So we hunkered down, played euchre, drank wine & ate lasagna.  I feel very strongly when I say...this recipe is an oldie, but a goodie. 

{Lasagna}
recipe compliments of Amy Kreps

9 lasagna noodles
1/2 cup parmesan cheese
1 pound monterary jack cheese; shredded
2 eggs; beaten
salt & pepper to taste
2 cloves garlic; minced
1 teaspoon basil
2 tablespoons parsley
1 pound ground beef
1/2 pound sausage
2- 6oz cans tomato paste
1- 14.5 oz. petite diced tomato; undrained
1 package shredded mozzarella cheese

Preheat oven to 350 degrees.  Boil 9 noodles.  Make cheese mixture.  Make meat mixture.

Cheese Mixture:  Mix together 1/2 cup parmesan, 1 pound mont. jack cheese, 2 beaten eggs, 1 teaspoon salt & pepper.

Meat Mixture:  Cook & drain beef & sausage.  Add garlic, 1 teaspoon basil, 2 tablespoons parsley, 1.5 teaspoon salt, 2-6oz cans tomato paste, 1 can petite diced tomato.

Layer: Add meat sauce to bottom of pan.

           3 noodles

           1/3 cheese mixture

           1/3 mozzarella cheese

Repeat x3.  End with meat sauce.  Sprinkle top with parmesan cheese.  Cover with tin foil.

Bake at 350 degrees: 30 minutes covered, 20 minutes uncovered. 

Let set for 5 minutes before cutting & serving. 

Jalepeno Pepper Jack Scones

These scones really compliment my recipe for white chicken chili.  The chili is so easy to make & so are these scones...try making them together!

{Jalepeno Pepper Jack Scones}
recipe adapted from Joy the Baker

Makes 6 large scones

2 cups all-purpose flour

2 tablespoons cornmeal

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

2 large eggs

1/2 cup heavy cream  (plus more for brushing the tops of the scones)

1/4 pound pepper jack cheese, cut into small cubes

2 medium jalapenos, some seeds removed, diced small

2 teaspoons olive oil

1 tablespoon all-purpose flour

Place a rack in the center of the oven and preheat to 400 degrees F.

Heat 2 teaspoons of olive oil in a small saute pan and cook diced jalapenos  until softened, about 3 to 5 minutes.  Let the diced peppers cool and them mix with the diced cheese.  Toss mixture in 1 tablespoon of flour and set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder and salt.  Work in the cold butter with your fingers until the mixture resembles coarse meal.  Some butter pieces will be the size of peas and the flour will be nice and crumbly.

Whisk together 2 eggs and heavy cream.  Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated.  Add the jalapeno and cheese mixture to the shaggy dough and work together.  Turn dough out onto a lightly floured surface and knead for about 30 seconds.  Form into a disk  about 8 inches around and 2 inches thick.  Cut disk into six wedges and refrigerate for 10 minutes before baking.

When ready to bake, place chilled scones onto a baking sheet lined with parchment paper.  Brush with heavy cream and sprinkle with coarse sea salt.  Bake for 20 to 25 minutes until golden brown and delicious.  These are best served the day they're made.

 

Lemon Poppy Seed Pancakes

Monday mornings are always the best day of the week in our house.  My hubby & I both have the day off...so we usually start are morning off with coffee, breakfast & some Sports Center.
I've made these pancakes a few times & we really like them.  Here's the thing with pancakes though...I've found that if I use a 1/4 cup measure, the pancakes turn out perfect.  Any larger than that & I usually end up burning some & under-cooking others.

{Lemon Poppy Seed Pancakes}
recipe adapted from Betty Crocker

2 cups Origional Bisquick Mix
1 cup sour cream
1/2 cup milk
1 tablespoon poppy seeds
2 teaspoons grated lemon peel {if I don't have fresh lemons laying around, I just omit this}
2 teaspoons fresh lemon juice
2 eggs
1/4 cup granulated sugar

Heat griddle or skillet over medium-low heat.  Spray with cooking spray  In a medium bowl, mix all pancake ingredients until well blended.  Pour batter by slightly less than 1/4 cupfuls onto hot griddle.  Cook until edges appear dry.  Turn; cook until golden brown.  Serve with syrup.

Pineapple mango salsa

Sorry!  I've been in a bit of a bloggin slump...we've been really busy lately.  For Valentine's day, we went to Vegas.  We saw Cirque de Solei "Love" at the Mirage...it was amazing.  I also happened to see that crazy Michelle from The Bachelor.  We then had some visitors from Utah followed by some friends from Vail (who we happened to rescue from the airport on their way to get married in Mexico.) We've been busy, busy.  I did manage to do some cooking this weekend & made some really good stuff.

My hubby & I really enjoy Mahi-Mahi, especially when we blacken it.  He managed the grilling side of dinner while I made this awesome salsa to accompany the tacos we decided to make with the fish.  This salsa is best when everything is diced really small.

{Pineapple Mango Salsa}
recipe compliments of The Pioneer Woman

1 whole pineapple; peeled & diced

1 mango; peeled & diced

1/2 red onion; finely diced

1 jalapeno; seeded & diced

Fresh cilanto; chopped

Juice of 1 lime

Dash of kosher salt

Dash of granulated sugar (optional)

Combine pineapple, mango, onion, jalapeno & cilantro.  Add the lime juice, salt & sugar.   Chill for 1 hour. 

The salsa had such great flavor we didn't even need cheese on our tacos...just some cabbage & a little extra cilantro.  It felt like summer!

Gummy Bears...

I saw this picture & I thought I'd share it because I love, LOVE, absolutely 100% fully enjoy gummybears. 

{photo compliments of Sweet Designs}

Yes, even the red ones are my favorite!

Happy weekend!

Pastry wrapped Brie with Raspberry

{Pastry Wrapped Brie with Raspberry}

1/2 cup Raspberry Preserves
1/4 cup fresh Raspberries
1/2 teaspoons finely chopped fresh Rosemary
1 sheet frozen pastry puff; de-thawed
Brie cheese wheel
1 egg; beaten
Crackers, baguette, grapes

Preheat oven to 400 degrees.  Mix together preserves, berries & rosemary.  Season with pepper.  Cut the rind off the cheese. Place cheese, rindless side up in center of pastry. Spoon berry mixture in center of cheese.  Pinch all 4 sides together to close over cheese & brush with egg.
Place on baking sheet, bake for 30 minutes & cool slightly before cutting.

Serve with crackers, baguette & grapes. 
{recipe adapted from Epicurious.com}

Rocky Road Brownies

Meet my hubby...

I kid you not when I tell you that he eats a bowl of ice cream 

Every.Single.Night. 

Right before bed....it amazes me.

According to him, he has to or else he'll lose weight. 

And he always claims this with a smirk on his face.

Ridiculous...I know.  

Regardless, I love him to bits.

Now I'm not a huge dessert/chocolate person, but my hubby happens to enjoy both of these things.  So this little treat is for him. 
A few things to note: literally the roasted marshmallows on the top of the brownies are absolutely essential.  They tasted like sitting around a campfire, it was perfect for this wintery day.
Another note: I would not walk away from them while they are under the broiler or within nano-seconds you will have a charred firey mess in your oven. With that said...Enjoy*

{Rocky Road Brownies}

Recipe compliments of Joythebaker

1 2/3 cups granulated sugar

3/4 cup cocoa powder

3/4 cup butter

2 Tablespoons strong coffee or water

2 large eggs

2 teaspoons vanilla extract

1 1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chopped walnuts

2 cups minature marshmallows

1/4 cup milk chocolate chips

Preheat oven to 350 degrees.  Grease & flour a 9 or 10" baking pan.  Set aside.

Combine butter & cocoa powder in small bowl & place over a pot of simmering water. 

Make sure that the simmering water does not touch the bottom of the bowl.  Add the coffee or water & stir to melt the ingredients. 

In a medium sized bowl whisk together the eggs & the sugar.  Add the vanilla extract.  When the butter and chocolate have melted & come together, slowly stir the chocolate mixture into the sugar mixture.  

Add the flour, baking powder & salt.  Stir to combine.  Fold in the nuts.

Pour the batter in the pan, sprinkle with chocolate chips or chocolate chunks.  Bake for 18-25 minutes. Remove from the oven & set the oven to broiler.  Sprinkle the top of the hot brownies with miniature marshmallows.  Once the broiler is heated, place the brownies on an upper shelf close to the broiler heat.  Stand there.  Don't move.  The marshmallows will brown within 1 to 2 minutes.  I mean quick.   Remove from the oven and let cool to room temperature before cutting.  

Use hot running water to clean the knife blade after each slice into the cooled brownie.  This should help the marshmallow not stick to the knife blade.