Slow Cooker Lasagna

I am looking for more and more recipes for crock pots and slow cookers. I work full time and my job waiting tables is during the graveyard shift. This.... well... stinks. So it is easy for me to come home in the morning and throw it into the crock pot and go... I would love to say I then could sleep, but, that would be a lie. I don't sleep... ha... well like 4 to four hours a day... it is not a good thing. But, it is nice to have time to play with Carlie instead of cooking in the kitchen all of the time... unless she is with me helping. We love cooking together...

I ran across a recipe for slow cooker lasagna at six sister's stuff. Please click the link and go visit them. They have a ton of great recipes.

As usual I had to alter their wonderful creation as there are just some things my family expects of me when cooking. I am sure that their recipe is wonderful just the way it is however. Below is the original recipe posted on their site, and then notes on the bottom telling what I did differently.

Again go and check their site out... you won't be sorry. And... who can resist the love and respect that sisters share. This will be no different.

Slow cooker lasagna It states that she found this on a kraft food box or package....

1 lb. lean ground beef (could be substituted for italian sausage)
1 jar spaghetti sauce
1 c. water
1 15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 c. grated parmesan cheese
1 egg
2 tbsp. parsley
6 lasagna noodles, uncooked

***(My adds... I also added four boiled eggs sliced... (used to be popular in the 50's when making lasagna. My mother in law still has a cut out box top in her recipes with this... and it has just become a habit not to add them when I make lasagna.) I added sliced mushrooms, and sliced zucchini in the layers. In my house, if these things aren't added I will have a war on my hands. I also added some drained canned tomatoes in the layers. It was so good... oh... and I added minced garlic and onions to the hamburger when I cooked it. )

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. *

*Ours only cooked for about 3 1/2 hours because I had a hungry husband and it was fine! Plus the meat is cooked beforehand so it is safe. :)

Mexican Chicken Stuffed Pasta Shells

One thing that I love about blogging is finding new recipes. I found this recipe along the way. It is called Mexican Chicken Stuffed Pasta Shells. It can be found at Busy at Home. Please check out her blog and her wonderful cooking recipes. I found it through a secret recipe project that looks fun. I just need to hurry up so I can have 60 recipes posted so I may join. YEAH... just my type of thing....

First of all, I have a hard time following a recipe beginning to end. I have to find a way to make it mine. This recipe was fantastic how it was, but I needed to adapt it to my version and what my family would love and is used to... (me tinkering in the kitchen with recipes.)

This is the original recipe.... I will add at the bottom how I changed it to make it mine.

• 4 cups chicken breast, cooked and chopped
• 1 can black beans, rinsed and drained
• 6 green onions, diced
• 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
• 3 (8 oz.) blocks cream cheese, softened
• 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
• 1/2 cup chicken stock
• 1 tsp cumin
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup of picante sauce
• 38 large pasta shells, cooked al dente

My changes were as follows. I increased the cumin to 2 tsp. We love cumin. I added a can of green chilis. I added a can of sliced olives. I crushed up some frito chips and also added some drained, canned, sweet corn. I put enchilada sauce on top of the shells and just rested them on the bed of tomatoes and picante sauce. It was so good... this recipe is a winner the way it is... but feel free to add to it.

Instructions

1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
2. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
4. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
5. Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
6. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
7. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
8. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Enjoy and please stop by her blog and show her some love... very good site....

Soyu Chicken Hawaiian Style Plate Lunch

I miss so much about Hawaii. When I was 23 and left Hawaii as home, I didn't think I would miss it. I lived in a rough area. I lived in a beautiful environment that cost me an arm and a leg to live it. I went through a very sad divorce at a very young age to someone that I thought hung the moon and the stars. (Ended up being the best thing for me, but who would have known back then). So, I returned to Spokane... aka Spokavegas.

I miss the laid back lifestyle that they have there. I miss the music. I miss the early morning rain and the rainbows it left behind. I miss the smells of the plumeria flowers. I miss the shaka sign, wearing slippas all day outside and always being bare foot inside. I miss shave ice from Wiola shave ice and I miss L and L bbq and Zippys Chili over rice.

I went back a few years ago... well six and a half now... and I realized how much I missed it. I went with G and the kids and I was pregnant with Carlie. Dinner Cruise, hiking even when my ankles were the size of stumps... We ate fresh pineapple with sliced pepper jack cheese every morning for breakfast, (might sound gross... but the combo is fantastic... don't stand in the way of a pregnant woman and her yummies) We would have Leonard's Bakery Malasadas each day... my favorite were the coconut cream filled ones, and the guava filled ones... NOW MY MOUTH IS WATERING. Again, did I tell you I had shave ice daily... it was planned into our budget... ha... I would have ice cream in the bottom of it and and condenced milk drizzled over the top.

I try to bring Hawaii into my kitchen often. There is such an Asian influence there... so I get to cook Asian food, and Hawaiian food... and life is good. I will make a point of making spam musubi in the next couple of weeks. And Beef Tomato, and Short Ribs, and Beef Brocolli, and Loco Moco, and chili over rice... and... and... and... and....

One of my family favorites is Soyu Chicken. If you say SOY... you have it wrong... trust me here. It is pronounced Show You. Say it together... there ya got it. OH MY... I need to cook some Lomi Lomi Salmon as well.... so good... back on track Wendy, Back on Track...

So again... No perfect measurements... bodda you? I hope not...this is my kitchen we are talking about... just a very simple walk through. Oh, and a fantastic memory. I cooked over 300 pieces of Soyu chicken one year as a fundraiser for my job at Wachovia. I had four big kettles boiling on my stove all day... finish one batch and start another.... there was so much moisture in my kitchen it actually blew up my microwave that night when we used it that night... well at least I am pretty sure now that is what it was caused by...

So... here is how I make Shoyu Chicken... oh... man... now I thought of Chicken Long Rice... I will try to make chicken long rice as well...


Soy Chicken...

Chicken Thighs work best with this recipe. I buy the big pack of thighs
4 cups of soy sauce
2 cups of water If you don't do this step it is going to be very salty
3 cups brown sugar
1 Tbls chopped garlic
3 inch piece of fresh ginger grated on a ginger grater... it turns it into a paste, this is what you want.

Add all of the above to a pot on the stove. Bring to boil. (You can actually marinade your chicken in this over night as well if you would like... Add chicken. Place lid on chicken. After it boils I put it on medium and cook for about an 45 minutes or until chicken is done. The trick at this point is to take the chicken out of the marinade and place on a cookie rack and broin under broiler to get a crispier skin, and not soggy. We always have ours with fried rice and mac salad. Ono!

This is a great recipe fo shua... ono ono, Hawaiian Style...

Polynesian Breakfast

I am adding this onto a great blog called Don't Waste Your Homemaking (party 21). Check it out and stop by to see a lot of people sharing blogs there. Also check out her button on my side.

This is a dish that my whole family loves. It could be made in a more inexpensive way, but, they love the meat in it, so that is what they get. It is a good and hearty dinner that is filling. I hope you try it, as everyone that I have fed it to love it. Enjoy... This makes enough for about 8 people. We like left overs...

2 boneless pork chops
2 chicken breasts
olive oil
1 top sirloin steak
3 Tbls chopped garlic
2 medium sized onions sliced
3 red potatoes cubed
1 zucchini cut into ring sized pieces
6 large mushrooms sliced, stems included
6 eggs scrambled set aside
4 pkg top ramen noodles crushed in the package
1/2 c soy sauce
3 Tbls worcestershire sauce
5 green onions chopped

Scramble your eggs and set aside.

In large skillet, cook your pork chops and chicken, which should all be cubed, along with the onions, and red potatoes. I fry in olive oil, just a couple of Tbls. worth. These are the items that take the longest to cook. When they start to get closer to being cooked, add in the zucchini, and cubed up pieces of steak. Cook for about 3 minutes... not long at all. Now add the crushed up ramen noodles and their spice packets, along with the mushrooms. Don't add water. You want these like stir fry and not like soup or soggy noodles. Keep stiring for a few minutes. Add about 1/4 cup of water, the worsestershire and soy sauce. Put a lid on the pan and let cook for 5 minutes. keep stirring until the noodles are done. Add in the eggs at this point. When ready to serve add the green onions for garnish. This dish is similar to a lo mein.

Salisbury Steak... thank you Paula Deen...

I must tell you I am such a creature of habit in most things that I do in life. That goes for most things in my life, but mostly food. Be it a restaurant or a menu... favorites. If I like it... I will return to it again and again. I am trying to break out of the square and try new things. Now that is not to say I am not adventurous, as I am... but hard to break old habits. I have eaten alligator, and escargot is one of my favorites... and I feel brave for trying such items, which many would never think of trying. I have tried dishes from my international students that sounded so unappealing to me, but braved it out. For example... in Africa, my international son Bethwel would eat spinach and peanut butter. Something that I personally do not care for, but the flat bread he would make... so very good. I will leave the peanut butter and the spinach for the boys who simply love it.

One thing I love is comfort food. Perhaps too much. Chicken and dumplings, Chicken and noodles... beef stroganoff, home made garlic bread... broccoli chicken casserole... and one of my favorites is salisbury steak. Now I never had this in my home growing up, so I am not sure when and where that entered my list of comfort foods... but it is there for sure.

Another thing in life I enjoy is reading cookbooks... I love to get ideas from them. I love to see what other people find appealing when it comes to eating. That has now expanded to blogs... man isn't life grand. I spend far too much time doing this, yet it is enjoyable. I really really love Paula Deen. I get her magazine and check each one of the recipes out seeing which ones are going on my bucket list. I should really just sign up for a subscription where it is so much cheaper... don'tcha think? Anyhow... I ran across a recipe in her magazine for none other than salisbury steak. I had to try it. Pretty staple items other than beef broth and french onion soup. So last night I gave it a whirl. It was very much loved by my daughter and myself. She even said I was the best cooker chef she knows... in an innocent five year old voice.

So, this recipe comes from Paula Deen, and me being the creature of habit that I am... I am sure I am going to make it again and again. Today... I am going to run some over to my son. He will love it. He doesn't get home cooking too much. Most of what they prepare is out of a box. So this is going to be a treat for him as well.

Sooooo... Salisubury Steak....

2 lbs ground beef
1/2 c dry bread crumbs
1 large egg, lightly beaten
2 Tbls. Worcestershire sauce
2 cloves garlic minced
1/2 tsp pepper (I added more, we love pepper)
1/4 tsp salt
1 8oz pkg sliced baby bella mushrooms
2 Tbls all purpose flour
1 10 1/2 oz can french onion soup
1 10 1/2 oz can beef consomme

In bowl combine first seven ingredients. Mix until throughly combined. Form meat mixture into six patties. Cook the patties in prepared pan and brown about 6 to 8 minutes on each side. remove from pan. Reserve 2 Tbls. drippings. Now add the baby bellas and sautee until just tender. I also added two onions as we love onions... it turned out nicely.

Now add the flour and the onion soup. Cook for two minutes stirring constantly. Now stir in consomme. (I didn't have any so I used beef broth and it turned out fine).

Return patties to the skillet and bring to boil. Reduce heat, simmering uncovered for 30 to 40 minutes or until the patties are cooked through and sauce is thickened. Serve immediately.

This is a great recipe that I hope you enjoy.

Ham, Swiss and Asparagus Strada...

My job has me so very busy trying to figure out some sort of sleeping schedule. It is difficult. Anyhow... I have tons of things to post that I have been cooking but I struggle to find the time to post them. I keep thinking they will give me two days off in a row so I can find time... yet... that is not happening. So for now, let me add this one with the promise of adding more later on. I am actually coming on as I have a few recipes in mind for our 4th of July celebration with the neighbors. Both Taylor and Amanda are coming, and Spence too obviously. It is always a great turn out and great company with the neighbors. I will try to do some of the cooking tomorrow for it since I work tons of days straight now.

Anyhow... for now... going to let this recipe rock your world.

4 english muffins torn into pieces I used sour dough
2 cups cubed ham
2 cups fresh asparagus cooked and in bite size pieces
(I put mine in in the oven at 450 for 20 minutes are so with salt and pepper on them sprayed with a little olive oil and fresh garlic)
4 oz swiss cheese slices torn into bite size pieces...
1/2 of a medium size onion diced
4 eggs beaten
1/4 cup sour cream
1 1/4 cup milk

cook asparagus and set to the side.

In 8x8 pyrex dish, place half of the english muffins. Layer with onion, ham, asparagus and cheese. I put cheese on last.

In bowl, beat eggs with the sour cream and the milk. Pour over the layered dish. Top with remaining enlish muffins. Push the english muffins down in the pan a bit to make sure they absorb some of the egg mixture. Let sit over night, covered in the fridge. Bake at 325 for 65 to 75 minutes or until thermometer reaches 170. Let stand 10 minutes before serving. A nice light dinner for the summer... or a great breakfast or lunch. This is similar to a quich. I have also made this with adding mushrooms to it and also zucchini and broccoli flowerettes.

Enjoy...

Salmon patties

I don't like fish unless it is fresh salmon once in awhile... such as if I were dying and it was the last thing on earth to eat... or perhaps if someone threatened to shoot me in the leg... or if I was to get the winning number to the lottery if I ate it. You get the idea. Perhaps that is due to my dad working for an export business that delivered salmon to Japan, I think it was, from Alaska... so we had a chest type freezer full of it.... and ate it in many forms. If my mom could have started making salmon popsicles out of it she would have... or if my grandma could have replaced the corned beef out of her lemon jello with cheese (if you think I am kidding, think again... it was horrible... she thought it was good.... we gave all of ours to my dad... he liked it... ate it all... gross...) with the salmon I am sure she would have. Lord help me...

However, every now and again... I do like to eat this. Perhaps it is because I make it out of a can and it is not out of that chest freezer. I still have flashbacks however as I reach for the can of salmon and I almost want to not get it.

Carlie loves these and so does Taylor... so I make these for them. I actually do like them pretty well too.

So.... salmon patties...

2 cans of canned salmon (so the really gross thing is you have to pick the bones out and the skin off and since it is canned it is soft and slimy and gross.... but other than that, it's all good...)
5 eggs
salt and pepper to taste
1 diced onion
2 cups crushed crackers. I use oyster crackers as they are cuter than regular saltines... lol... again not kidding.
4 T flour

Just mix it all with your hands as you do a meatloaf. Form into patties and fry in olive oil. I sometimes sprinkle with lemon pepper seasoning. Other times I might add some liquid smoke before forming into patties. Fry til golden on each side. I like ours dark with a crispy coating... and they seem to like them as well....

NOW seafood that has a shell... I am good with that... totally different and I can't get enough of that.

Marsala Chicken

This is tenderized chicken breasts. They get really big. I put them in a breading and then brown them in olive oil. I use extra virgin.

You have to watch them a lot... as they will brown quickly and you don't want them to burn. This is how I like mine.

These are the only other items you need... other than salt, pepper, garlic powder or fresh garlic.

This is how it will look before you add the flour to thicken it....
The end result. It is good. I usually serve with a side of pasta and mizithra cheese and browned butter. However, when you have a five year old that loves mashed potatoes and marsala wine, you just pick your battles.

Recipe

*Three to five chicken breasts tenderized
*Breading to dip breasts in
*Olive oil for the pan to brown them in
*3 Tbl butter
*Sliced mushrooms. It depends on how much you like them. I would say a half pound to a pound for us... sliced.
*1 tsp fresh garlic
*Two cans of chicken broth. I use 99% fat free.
*About a cup of marsala wine. (you will find it in the grocery store near the vinegar)
*3 Tbl flour

Brown the breaded chicken breasts in the olive oil. Remove from the pan when they are browned to your desire.

In the same pan, melt the butter and saute the mushrooms in the butter and garlic. When they are starting to turn color to a medium brown, add chicken broth but saving a half cup of it for thickening later. Also add the marsala wine at this time. After mixing well in the pan, add the chicken breasts back into the pan. Let simmer until the chicken breasts are cooked so there is no longer any pink.

Take the remaining chicken broth and add the flour to it. Add to the pan with the chicken and the breasts. It will thicken the sauce as you stir it. Add more flour and water if needed to be even thicker.

**you can increase or decrease the marsala wine as needed for your own tastes. It is sooooo good. Enjoy!!! Ciao