Posts Tagged ‘oregano’

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Faux Lasagna Noodle Casserole

May 23, 2018

20180508 Faux Lasagna

We love lasagna but sometimes it feels like a lot of effort to make right. This noodle casserole has all the yummy parts of lasagna (pasta, cheese, sauce) while being a little simpler to put together.

You will need:

  • 12 oz short shaped noodles (works best with farfalle, gemelli, or egg noodles)
  • 1 medium yellow onion, chopped
  • 1.5 lb ground beef
  • 14 oz crushed tomatoes
  • 2 T garlic powder
  • 2 T onion powder
  • 1 T dried minced onion
  • 1 T oregano
  • Salt and pepper, to taste
  • 1 c sour cream
  • 16 oz cottage cheese
  • 1 c grated Parmesan
  • 1 small bunch scallions, chopped
  • 3 c shredded cheese (suggest an Italian blend)

Then you will…

  1. Preheat your oven to 350 degrees. Light grease a 9×9 baking dish with nonstick cooking spray.
  2. In a large pot of salted water, cook your noodles to al dente according to packaging. Drain and set aside.
  3. Meanwhile, cook the onion and beef in a large nonstick skillet over medium heat until the beef is crumbled and browned (about 7-10 minutes). Drain off any excess fat from the skillet.
  4. Stir the crushed tomatoes into the beef-onion mixture along with 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and 1 tablespoon of the oregano. Season with salt and pepper to taste and allow to simmer 5-10 minutes.
  5. In a large mixing bowl, stir together the sour cream with the cottage cheese, Parmesan, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and scallions. Season with pepper to taste.
  6. Mix the noodles into the sour cream mixture.
  7. Spread half of the noodles in the prepared pan.
  8. Spread half of the beef on top of the noodles.
  9. Spread half of the shredded cheese on top of the noodles.
  10. Repeat with another layer of noodles then beef and finally cheese.
  11. Cover with foil and bake for 45 minutes.
  12. Remove the foil and bake for another 10-15 minutes or until the cheese on top is melted and slightly golden.
  13. Allow to cool five minutes before serving.

 

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Crispy Parmesan Baked Potatoes

April 9, 2018

This is another very simply recipe that requires little prep work. The Parmesan makes a crispy crust on the potatoes, which is so delicious. We should have had leftovers, but we kept grabbing extras as we were cleaning up from dinner!

You will need:

  • 1/2 c finely grated Parmesan cheese
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t paprika
  • 1/2 t dried oregano
  • 1/2 t pepper
  • 1 1/2 lb baby red-skinned potatoes
  • Olive oil

Then you will…

  1. Preheat your oven to 400 degrees. Pour just enough olive oil in a 9×13 baking dish to coat the bottom.
  2. In a small bowl, combine the cheese with the garlic powder, onion powder, paprika, oregano and pepper.
  3. Sprinkle the cheese mixture along the bottom of the prepared baking dish until evenly coated.
  4. Cut the potatoes in half lengthwise.
  5. Place the potatoes, cut side down, on top of the cheese mixture.
  6. Bake for 30-40 minutes, or until the potatoes are tender.
  7. Remove from oven and use a knife to gently cut through the cheese and separate the potatoes.
  8. Allow to cool at least 5 minutes before serving.

20180312 Crispy Parmesan Potatoes

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Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

20180204 Cajun Shrimp 02

You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

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Greek-Style Roast Leg of Lamb

January 28, 2018

20171224 Lamb Roast 02

This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.

You will need:

  • 4 lb leg of lamb
  • 1 T sea salt
  • 2 t black pepper
  • 6 cloves of garlic, half cut into slivers and half chopped
  • 2 T fresh rosemary, chopped
  • 2 T fresh thyme
  • 2 t dried oregano
  • 1/3 c olive oil
  • 1 T Dijon mustard
  • 1 t paprika
  • 1 lemon, zested and juiced

Then you will…

  1. Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
  2. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
  3. In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
  4. Pour the marinade on top of the lamb and gently rub into the lamb.
  5. Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
  7. Preheat your oven to 425 degrees.
  8. Pour enough water into the pan to cover the bottom without touching the lamb.
  9. Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
  10. Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
  11. Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.
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Slow Cooker Shredded Ranch Chicken Tacos

May 10, 2017

Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!

You will need:

  • 2 lb chicken breast
  • 4 T olive oil
  • 3 T red wine vinegar
  • 1 packet Ranch seasoning
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 t oregano
  • 1/2 t crushed red pepper flakes
  • 1/4 t salt

Then you will…

  1. Combine everything in your slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Remove and shred the chicken.
  4. Return to the slow cooker and mix with the sauce.
  5. Serve with warm tortillas and your favorite toppings!

20170412 Crockpot Taco 01

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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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