Being clueless as to what you’re going to do with the chicken you took out for dinner doesn’t hurt either.

Believe it or not, I don’t always plan out what I’m going to make for dinner.  Most of the time I have a good idea, but some days I come up with a big, fat…blank.  This was the case last week, as I looked at the boneless, skinless chicken breasts I’d taken out of the freezer and defrosted in the microwave because I wasn’t firing on all cylinders that morning as I got ready for work (no coffee will do that to you).  So, I began idly rummaging through the pantry and fridge, looking for inspiration.

And found it in a half-empty jar of pizza sauce and a handful of sliced pepperoni, leftovers from the pizza I made The Young One and his buddy Saturday night.  There was only a little mozzarella left, but plenty of cheddar and some bacon to boot.

Pizza Chicken was born.

What’s really cool is that you could use any pizza toppings you want or have on hand – mushrooms, olives, onions, peppers, anchovies (if that’s your thing – blech).  This was just the way I made it – it was great served with some Dreamfields spaghetti and some Ginger-Apricot Glazed Carrots (recipe coming soon).  The Young One inhaled it, and the leftovers were quite tasty the next day for lunch, too.

All in all, a very fun dish.

Pizza Chicken

Pizza Chicken

serves 4

4 boneless skinless chicken breasts, about 6 ounces each

salt, pepper and garlic powder

1/2 jar pizza sauce (I use Mid’s – a local brand)

4 slices thick-sliced bacon, halved

2 ounces pepperoni, diced

1/4 bell pepper, diced

1 cup shredded cheese – I used a blend of mozzarella and cheddar

Preheat the oven to 350º F.

Lightly oil an 8″ x 11″ baking dish with olive oil and lay the chicken breasts down flat.  Sprinkle with the salt, pepper and garlic powder, then spread the pizza sauce evenly over the chicken breasts and top with the slices of bacon.

Bake uncovered for 20 minutes, until the chicken is almost done and the bacon is getting crispy.  Remove from the oven and sprinkle with the bell pepper, pepperoni and cheese.

Return to the oven for another 5 to 7 minutes, until the pepperoni is heated through and the cheese is melted.

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I’ve mentioned before that Italian is my least favorite ethnic cuisine.  Which, according to a survey Beloved read recently in the Podunk Suppository, is directly contrary to the rest of the country – Americans apparently love their pasta.  And really, I suppose I should qualify this all:  it’s really Southern Italian cuisine that I could take or leave; all that pasta and tomato sauce.  I adore polenta and risottos, though, and the very thought of Osso Bucco or Fegato alla Veneziana makes my mouth water.

Yes, I am strange, but you already knew that.

That being said, my family loves pasta and tomato sauce, so I have a few dishes I cook every now and then.   Since I am also rather fond of ricotta cheese fillings, I tend to gravitate towards lasagna, ravioli and this dish when called upon to make something other than spaghetti.

This dish isn’t hard to make, although it takes awhile to assemble.  You have to handle the manicotti gently when cooking, draining and filling it so the pasta tubes don’t tear too terribly much.  Filling the manicotti with the cheese mixture is probably the trickiest part of the dish, but that is much facilitated by the use of a reusable, polyester pastry bag fitted with a collar or tip with a very large hole.

Note: since you’re using a jarred pasta sauce and quite a bit of cheese, there’s no added salt to this dish; it really doesn’t need it, unless you want to salt the water you boil the manicotti in.  If you do not eat pork, you can use lean ground beef only for the meatballs; add another half teaspoon of each spice and a little salt and pepper to the meat mixture then.

Three Cheese Manicotti with Meatballs

serves 6 – 8

1 lb box of manicotti (about 14 tubes)

15 oz. container ricotta cheese

1 cup shredded, fresh Parmesan, divided

2 ½ cups shredded Mozzarella cheese, divided

1 egg, lightly beaten

1 large jar of your favorite pasta sauce (we use a local brand called Mids – goooood stuff)

1 pound lean ground beef

1 pound Italian sausage, casings removed

2 eggs, lightly beaten

2 slices plain white bread

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

olive oil

Preheat oven to 350° F.

Pulse the bread slices with the oregano, basil and thyme in the bowl of a food processor until they are reduced to coarse crumbs.  Place the crumbs in a large mixing bowl with the ground beef, Italian sausage, the 2 beaten eggs and about half a cup of the jarred pasta sauce and mix well.  Using your hands, form the meat mixture into meatballs about 1 ½ inches in diameter.  Heat a little olive oil in a large skillet over medium-high heat and brown the meatballs on all sides; reserve and set aside.

Cook the manicotti according to the package directions.  Drain and rinse with cold water until cool.  Drain again, gently shaking the water from the pasta.

While the manicotti is cooking, mix the ricotta with ½ a cup of the parmesan, ½ a cup of the mozzarella and the one beaten egg in a large mixing bowl until well combined.

Spread about 1/3 of the remaining jarred pasta sauce in the bottom of a 9 x 13 baking dish.  Carefully fill each of the manicotti tubes with the cheese mixture (again, the use of a pastry bag will make this a great deal easier) and place them on top of the sauce in the pan.  Place the meatballs on and around the manicotti and spread the rest of the pasta sauce over it all.  Cover with foil and bake for 30 minutes.

Remove the foil from the dish and sprinkle with the remaining parmesan and mozzarella cheeses.  Return the dish to the oven and bake for another 10 – 15 minutes, until the cheese is melted and beginning to brown slightly.

Let the manicotti rest for 10 minutes before serving.

And have a lovely weekend, y’all.

~~~~~~

There are some women in this world who come home from work knowing exactly what they are going to make for dinner (mostly because they stopped at the store on the way home and picked up everything for lasagna).  They come home, put away the stuff that needs to remain refrigerated and lay out the rest of the ingredients on the counter next to the stove.  They then pour themselves a glass of merlot and set the oven for 350° F, press the “start” button and walk away to see which fish decided to go belly up today relax for a few minutes with their family.

These women may or may not go back into the kitchen (husband in tow to cut up onions and bell peppers) and take a look at the oven only to see that it is NOT on.  Since their husbands are notorious for turning off the oven as they wander through the kitchen (and this has nothing to do with the fact that these women are notorious for forgetting to turn the oven off after they’re finished with it – he’s just ornery that way), these women might be inclined to yell, “Who the hell turned off the oven???” and ignore the husband’s protests that he hadn’t been anywhere near her oven all day (which is really a shame).

Ten minutes later, when these women realize that the timer on the oven was set for 3 hours and 50 minutes, they will quietly turn off said timer without mentioning it to anyone.

Not that I know any women like that or anything.

~~~~~~

It does not bode well when your husband comes running into the cabin you’ve rented for the weekend, asking, “Honey, what does a brown recluse spider look like?”

Answer:  Not this.

NOT a brown recluse spider

~~~~~~

Ahhh, my sons and their video games.  This is the text of a recent IM conversation between me and Oldest Son:

Me: You still there?

Oldest Son: Yeah.

Oldest Son: Playing Arkham Asylum.

Oldest Son:  Highlight of the game so far: Performing a stealth take-out and sneaking away unnoticed, I heard another thug yell “Oh, God… He just vanished! What the hell are you!?”

Me: Stealth take-out? Like an invisible Big Mac?

Oldest Son: Yes, I stealthily made him obese.

Oldest Son: I’m the McBatman.

Smartass.

~~~~~~

The other day, as I stood in the checkout line at the grocery store with my cartload of lasagna fixin’s (yes, there’s a theme going on here, hence the title of this post), I found myself face-to-face with Southern Living’s special edition of “Christmas at Home” on the end-cap magazine rack.  Intrigued by promises of “Our best holiday recipes ever!” and “86 fresh ideas that bring cheer to your house!” I threw a copy into my cart.

Later that evening, glass of merlot in hand, I perused the truly hideous decorating ideas – Christmas stockings made out of burlap??  A heavily flocked tree decorated exclusively in turquoise?? – and shuddered and snorted my way through the magazine.  It wasn’t until I got to the “Best holiday recipes ever!” that I became vocal.

“Oh, come on!” I exclaimed.  “Who starts a recipe for Sugar-and-Spice Cake with ’1 (18.25-oz.) package of white cake mix’?!?!”

“Well, think about their target audience,” say Beloved.  “Women who buy magazines in the checkout line at the grocery store.”

Yeah, he’s still alive.  Barely.

~~~~~~

This is a rerun of a recipe I posted late last year.  My go-to recipe for lasagna, the only person who doesn’t just adore it (my friend Pseudo says she’s made it three times since I originally posted it, bless her heart) is Beloved.  Why?  Well, that’s explained below.

Lasagna tends to be a touchy subject in our home.

Oh, don’t get me wrong – we all love it.  A lot.  It’s just that both Beloved and I have our tried and true recipes – his handed down from his mother, mine developed and honed over many years – and we each are convinced our own recipe is the best.

For the record, my recipe is better.

Naturally.

You see, I believe that a truly good lasagna is like a symphony, with all of the many parts blending together harmoniously, each ingredient complimenting and enhancing all of the others.  My lasagna is a concerto of firm pasta, savory beef, subtle seasonings, tender vegetables and four different cheeses.

Beloved’s family lasagna recipe tastes like tomatoes and sausage.  It’s not their fault – they’re from Ohio, where every dish tastes like tomatoes and sausage.

Including fajitas.

Anyhoo, since my recipe is the better one, it’s the one you’re getting.  Waltz with it.

Lasagna

serves 8 generously

2 pounds lean ground beef

Salt and pepper to taste

2 standard size cans tomato sauce

1 – 4 oz. can tomato paste

8 oz. sliced mushrooms

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 small container small curd cottage cheese

1 small container full-fat ricotta cheese

1 cup shredded Parmesan cheese (NOT the stuff in the can)

1 egg, lightly beaten

2 tablespoons dried parsley

1 pound mozzarella cheese, shredded

1 lb. box lasagna noodles

Preheat the oven to 350 F.

Prepare the lasagna noodles according to package directions until al dente; drain and rinse with cold water until they’re cool and no longer sticking together.  Lay them out in a single layer on waxed paper or foil.

Brown ground beef with the mushrooms, onion, garlic and bell pepper over high heat.  Drain if necessary; salt and pepper to taste.  Add tomato sauce, tomato paste, oregano, basil and thyme; reduce heat to a simmer.

While the beef mixture is simmering, combine the cottage cheese, ricotta cheese, parmesan, egg and parsley in a medium sized mixing bowl; mix well.

In a large (9 x 13) baking dish, place a single layer of noodles and spread 1/2 of the cheese mixture, followed by another layer of noodles.  Top with 1/2 of the meat sauce, then 1/2 of the mozzarella.  Repeat, laying another layer of noodles, followed by the other half of the cheese mixture, a layer of noodles, and the remaining meat sauce and mozzarella.

Bake for 30 minutes or until heated through and cheese on top is melted and beginning to brown.  Remove from oven and let stand for 10 – 15 minutes.  Cut into squares and serve.

~~~~~~

For more Random Tuesday Thoughts, with or without lasagna, head on over to Keely’s at The UnMom.  She’s a saucy wench, and you can quote me on that.

]]> http://www.jbsitedesigns.com/?feed=rss2&p=5544 22 http://www.jbsitedesigns.com/?p=2384 http://www.jbsitedesigns.com/?p=2384#comments Tue, 10 Feb 2009 14:14:19 +0000 Jan http://www.jbsitedesigns.com/?p=2384 It’s definitely not my favorite food – I can take it or leave it.  And when I tell people that, they tend to look at me as if they’re wondering what it would take to have me legally committed, and if they have the authority to do so.

It’s a tad ironic, really, when you consider the fact that I seem to have moved to the Pizza Capital of the World.  You think I jest, but I do not – there are more pizza joints here in Podunk, Ohio than there are Dunkin’ Donuts shops in Boston.

Yeah.

But don’t get me wrong – I don’t hate pizza, it’s just if we’re going to an Italian restaurant (Podunk also seems to serve as the Italian Restaurant Capital of the World) I’m going to order something else.  Just about anything else, as a matter of fact, and 95% of the time it is not going to include pasta or tomato sauce.

Needless to say, we don’t eat at a lot Italian restaurants, much to the dismay of The Young One, who would eat pizza and pasta every day of his life if it weren’t for his cruel, pizza-and-pasta-disdaining mother.

However, once in a while, I get the urge for a slice of pizza – so I make it.  I like to make pizza myself, because that means I can get it exactly like I want it – a thin, crispy crust with a minimum of tomato sauce, tons of onions, just the right amount of black olives, sausage, mushrooms and cheese, NO pepperoni thankyouverymuch, and pineapple.

Yes, I know – pizza purists around the world are now waving flaming crucifixes and screaming “Heretic!!”  Ask me if I care – I like pineapple on my pizza, damn it.

But I digress.

Making pizza by hand is not hard, although I cursed like a sailor the first time I made it because the recipe I used said the dough was enough for a 10″ pizza, which was utter crap – a 10 centimeter pizza, maybe.  But once I got the crust perfected, I found I can throw a homemade pizza together in the time it takes the rest of the family to decide 1) where they want to get the pizza from 2) the size and quantity of pizza(s) necessary 3) what they want on the pizza(s) and 4) if they want to go out to get it or have it delivered (which in some cases, takes you right back to step 1).

So here is my recipe for pizza crust – what you put on top of it is up to you.  And for the record, I make my pizzas on standard-size cookie sheets, so they’re always square.  I believe this will also make a 12″ – 14″ round pizza if you have round pans.

Pizza Crust

2 1/4 cups unbleached all purpose flour

1 1/2 teaspoons instant yeast (or 2 1/4 teaspoons dry active yeast)

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

1 cup tepid water (about 90° F)

1/3 – 1/2 cup extra virgin olive oil

Whisk together the flour, sugar and yeast in a medium-size mixing bowl.  Whisk in the salt next (if the salt comes into direct contact with the yeast, it could kill it).  Make a well in the center and pour in the water.  Using a large spoon, mix the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds.  It should come away from the bowl but still be sticky and rough looking.  Do not overmix – you’re not trying to develop the gluten in the flour.

Pour the oil into another medium-size bowl.  With oiled fingers, place the dough in the bowl and turn it to coat all sides.  Cover it tightly with plastic wrap, and let it rise until doubled, about 1 hour.

While the dough is rising, preheat the oven to 475° F.  Have an oven shelf at the lowest level and place a baking stone on it, if you have one, before preheating.

When the dough is finished rising, lift the dough out of the bowl and pour a little of the oil onto the pizza pan, spreading it around the pan with your fingers until the pan is lightly coated.  Set the dough on the pan and press it down gently to deflate it.  Shape it into a smooth, round ball by tucking under the edges.  Allow it to sit, covered, for 15 minutes to relax.

Uncover the dough and using your fingertips, press the dough from the center to the outer edges of the pan, leaving the outer 1/2 inch slightly thicker than the rest to form the outer crust.  If the dough resists stretching (which could happen if the gluten was activated by overkneading), cover it with plastic wrap and let it rest for a few more minutes.  (Admittedly, this part takes practice, but once you’ve got it down you can pat out a crust in under 3 minutes).

Brush the surface with the remaining olive oil; cover it with plastic wrap and let it sit for about 45 minutes, until it becomes light and slightly puffy.

Bake the pizza (set the pan directly on the hot baking stone if you have it) for 5 minutes.

Remove from the oven, and add the pizza sauce and toppings of your choice.

Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and the crust is crisp and golden.

Again, this does take practice, but once you’ve mastered it, you’ll be amazed at how quickly and easily you can have pizza on the table – I usually double the recipe because The Young One won’t eat anything but sausage, pepperoni and cheese on his pizza and I won’t eat mine without onions and olives.

Oh, don’t get me wrong – we all love it.  A lot.  It’s just that both Beloved and I have our tried and true recipes – his handed down from his mother, mine developed and honed over many years – and we each are convinced our own recipe is the best.

For the record, my recipe is better.

Naturally.

You see, I believe that a truly good lasagna is like a symphony, with all of the many parts blending together harmoniously, each ingredient complimenting and enhancing all of the others.  My lasagna is a concerto of firm pasta, savory beef, subtle seasonings, tender vegetables and four different cheeses.

Beloved’s family lasagna recipe tastes like tomatoes and sausage.  It’s not their fault – they’re from Ohio, where every dish tastes like tomatoes and sausage.

Including fajitas.

Anyhoo, since my recipe is the better one, it’s the one you’re getting.  Waltz with it.

Lasagna

serves 8 generously

2 pounds lean ground beef

Salt and pepper to taste

2 standard size cans tomato sauce

1 – 4 oz. can tomato paste

8 oz. sliced mushrooms

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 small container small curd cottage cheese

1 small container full-fat ricotta cheese

1 cup shredded Parmesan cheese (NOT the stuff in the can)

1 egg, lightly beaten

2 tablespoons dried parsley

1 pound mozzarella cheese, shredded

1 lb. box lasagna noodles

Preheat the oven to 350 F.

Prepare the lasagna noodles according to package directions until al dente; drain and rinse with cold water until they’re cool and no longer sticking together.  Lay them out in a single layer on waxed paper or foil.

Brown ground beef with the mushrooms, onion, garlic and bell pepper over high heat.  Drain if necessary; salt and pepper to taste.  Add tomato sauce, tomato paste, oregano, basil and thyme; reduce heat to a simmer.

While the beef mixture is simmering, combine the cottage cheese, ricotta cheese, parmesan, egg and parsley in a medium sized mixing bowl; mix well.

In a large (9 x 13) baking dish, place a single layer of noodles and spread 1/2 of the cheese mixture, followed by another layer of noodles.  Top with 1/2 of the meat sauce, then 1/2 of the mozzarella.  Repeat, laying another layer of noodles, followed by the other half of the cheese mixture, a layer of noodles, and the remaining meat sauce and mozzarella.

Bake for 30 minutes or until heated through and cheese on top is melted and beginning to brown.  Remove from oven and let stand for 10 – 15 minutes.  Cut into squares and serve.

However I do like rice and I love risottos, so on evenings when I’ve got time to spare (not often, but it’s usually on a weekend night) I’ll make an Italian influenced dinner. I’d picked up some very nice, pretty lean pork roasts at the grocery store at a ridiculously low price not too long ago, so I thawed one of those bad boys out and wondered how I could cook so it would go well with a basic risotto and some pan-roasted asparagus. I always have some sort of fresh herbs on hand and a quick excavation in the fridge revealed sage, rosemary and thyme (I was some kind of disappointed I had no parsley, let me tell ya). I also had an entire head of garlic sitting on the counter, and a plan began to take shape.

What we had for dinner tonight was easy, if a little on the time consuming side, and if you can find the ingredients on sale, it’s fairly inexpensive. I also cooked it entirely in cast iron, which I love (I personally feel you can’t pan-roast in anything else). The roast went in my 5 quart Dutch oven, the risotto was made beautifully in the 12″ skillet and the asparagus in the 10″ skillet. If you don’t have cast iron, you can use stainless steel, although you might want to consider either steaming or sauteeing the asparagus.

Italian Seasoned Pork Roast

1 1/2 pound lean pork roast

2 tablespoons finely chopped fresh sage

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon onion powder

6 whole cloves garlic, peeled

2 tablespoons olive oil

1/2 cup water

Preheat the oven to 350. Combine the herbs and spices together in a small bowl and set aside. Pat the roast dry and place it fat side down on a cutting board. With a small, sharp knife, cut six slits about 1 to 1 1/2″ deep in the top of the roast and insert a whole clove of garlic in each slit. Rub the roast with the olive oil, then the seasoning mixture. Place it in a Dutch oven or other deep dish, fat side down, garlic side up, and pour the water around – not over – the roast. Roast in the oven for 1 hour, covered; uncover and roast for another 30 minutes or until internal temperature reaches 150 degrees; allow the roast to rest for 5 to 10 minutes before slicing. Serve, ladled with pan juices.

Risotto

1 1/2 cups arborio or other short grained rice

6 cups chicken broth or stock (reduced sodium if using canned)

3 tablespoons butter, divided

1/2 medium yellow onion, chopped

3/4 cups plus 3 tablespoons Parmesan cheese, freshly grated

salt and freshly ground black pepper, to taste

Bring the broth to a simmer in a large sauce pan. Melt 2 tablespoons butter in a 12″ skillet over medium high heat, and add the onion and rice, stirring until the rice is well coated with butter and glistening. Lower the heat to a simmer and add the hot broth, 1 ladle at a time, stirring constantly. As soon as the broth is absorbed, add another ladle. the rice should be covered with broth, but not submerged. Cook for 15 minutes, then add the cup of Parmesan cheese, salt and pepper. Continue adding broth until the rice is cooked through, but still firm to the bite.

The average cooking time for risotto is 25 minutes, but it varies slightly according to the quality of the rice. When the rice is done, add the remaining tablespoon of butter, mix well, and sprinkle the top with the remaining cheese, and serve immediately.

Pan Roasted Asparagus

1 pound of fresh asparagus, washed and well-dried

2 tablespoons olive oil

salt and freshly ground black pepper, to taste

2 tablespoons freshly grated Parmesan cheese, optional

Heat a small, cast iron skillet over high heat until it is almost smoking. Add the asparagus to the dry skillet, stirring it occasionally, until it begins to brown in places. Remove the skillet from the heat, drizzle the olive oil over the asparagus, season with salt and pepper and sprinkle it with the cheese if you desire. Serve immediately.