Pork, Apple and Cheddar Meatballs with Egg Noodles

Here is another favorite from Rachael Ray.  It is quick and easy to make and the kids love it!  Plus, it gives you a reason to use your box grater that your little brother got you for Christmas...oh wait that last part was just for me! 

1 pound ground pork
1 cup coarsely grated sharp cheddar cheese
3/4 cup breadcrumbs
1 small tart apple (granny smith) peeled and grated
1/2 small onion grated
1/2 cup chopped parsley
1 egg
Salt and pepper
One 12-ounce package of egg noodles
4 TBSP butter

1.  Preheat the broiler.
2.  Line a rimmed baking sheet with foil and grease with butter
3.  In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley, the egg, salt and pepper. 
4.  Shape into 16 meatballs and arrange on the baking sheet.
5.  Broil the meatballs until golden and cooked through, about 8-10 minutes.

Meanwhile, in a pot of boiling water, cook the noodles until al dente.  Drain, then return them to the pot and toss with the butter and remaining 5 tablespoons of parsley; season with salt and pepper. 

Divide noodles and top with meatballs.

Serve and Enjoy!

Strawberry Cheesecake Lasagna

This was another request sent to me by my baby brother.  There are a lot of steps to this recipe, but when you taste the final product you will be oh so very happy that you took the time to make this wonderful desert. 

Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration


Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter

Strawberry Filling:
2 lbs strawberries
sugar

Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly

Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips

Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar

Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.

Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.

Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.

Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.

Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.

Serve.

From the words of my baby brother, "Sweet Jesus that looks good!" 

Lasagna Stoup

I you know me, you know that I love everything Rachael Ray.  I watch her show when I can, I get her magazine, and I use her pans.  

I wanted to have lasagna the other night, but didn't have the time to make it.  So I turned to Rachael Ray and her wonderful 30 minute meals.  She didn't let me down and I found a recipe for Lasagna Stoup.  And what is stoup??  It is a mix between a soup and a stew and it is yummy! 

Enjoy!!

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground beef sirloin
• Salt and pepper
• 1 large onion, finely chopped
• 2 carrots, peeled and grated
• 3 to 4 cloves garlic, finely chopped
• One 32-ounce container (4 cups) chicken broth
• One 28-ounce can Italian crushed tomatoes
• 1 pound lasagna noodles, broken into jagged pieces
• 1 cup basil leaves, torn
• 1 cup whole-milk ricotta
• Grated parmigiano-reggiano cheese, to pass around the table

Directions:

1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.
2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.
   
   **Sorry, no picture!  It smelled so wonderful that all I could think about was eating it and not taking a picture!