1 lb Chicken (cooked and shredded)
1 Box Lasagna Noodles (I use the No Boiling required ones)
1 15oz Container Ricotta Cheese
1 Egg
4 Cups Shredded Mozzarella
1/2 C. Grated Parmesan
1 1 1/2 Jars Marinara Sauce (I use Hunts)
Preheat Oven 375 degrees. Spray a 13x9 baking pan with non-stick spray. In medium bowl beat the egg. Stir in Ricotta, 2 cups Mozzarella and Parmesan.
Layers:
1: Spread 1 cup sauce in the bottom of baking dish
2: Layer 4 noodles, 1/3 ricotta mixture, 1/2 of shredded chicken, 1 cup Mozzarella, 1 cup sauce
3:Layer 4 noodles, 1/3 ricotta mixture, and 1 1/2 cup sauce
4:Layer 4 noodles, the remaining ricotta mixture, remaining chicken and 1 cup sauce
5:Layer 4 noodles, the remaining sauce, and remaining cheese.
Bake, covered with foil until bubbly. 50-60 minutes. Uncover and continue cooking until the cheese is melted. (about 5 minutes) Let stand 15 minutes before cutting.
Thursday, January 21, 2010
Saturday, January 16, 2010
Quick Braised Chicken with Rosemary and Potatoes
This is a great recipe in so many ways. It is quick, easy, healthy, and delicious. This recipe comes from "The Deen Bros. Take It Easy" (Paula Deen's sons) cookbook. We tried it last Sunday for dinner, and we were not disappointed. You won't be either.
Ingredients:
2 teaspoons salt, plus additional for seasoning
1 teaspoon ground black pepper, plus additional for seasoning
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 pounds chicken drumsticks and thighs (or one or the other)
1 pound red potatoes, cut into eighths
Directions:
1. Preheat the oven to 400 degrees.
2. In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.
3. Place the chicken in a large broiler-proof baking pan (I used a 9x13 glass pan with good results) and season with the additional salt and pepper.
4. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot, with the pan juices spooned on top.
Note: I am not a good photographer. This picture does not do the food justice.
Ingredients:
2 teaspoons salt, plus additional for seasoning
1 teaspoon ground black pepper, plus additional for seasoning
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 pounds chicken drumsticks and thighs (or one or the other)
1 pound red potatoes, cut into eighths
Directions:
1. Preheat the oven to 400 degrees.
2. In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, the olive oil, garlic, lemon juice, and rosemary.
3. Place the chicken in a large broiler-proof baking pan (I used a 9x13 glass pan with good results) and season with the additional salt and pepper.
4. Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot, with the pan juices spooned on top.
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