Tuesday, January 22, 2013

Little Lasagna Cups

   I love lasagna, but don't make it very often and I'm not sure why?? I've been seeing these fun little lasagnas on Pinterest and since there were wonton wrappers in the fridge that needed to be used I thought I'd attempt to make some for Saturday night dinner. Although I just sort of 'wung it' they actually turned out really well. 
   Hubby was at their business booth at a farm show and since it was the last day, they had to take their display down and bring it all home. He wasn't sure how long it would take or when he'd get back, so I assembled the lasagnas and then waited to bake them until I knew he was on the way home. It all worked out well and I had dinner ready for the table when he got here. {it actually felt like quite an accomplishment because G-bug was having a grumpy evening}  

Little Lasagna Cups 
yield: 14 muffin-sized cups

28 wonton wrappers
1 lb ground beef, browned and drained
1 pint spaghetti sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
2 cups cottage or ricotta cheese
3/4 cup fresh grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1-1/2 cups grated mozzarella cheese
fresh basil, chopped
In a skillet brown the ground beef seasoned with a bit of salt. Drain, return to skillet and add spaghetti sauce, dried basil, oregano and garlic powder. Simmer for about 10 minutes. Meanwhile mix together cottage or ricotta and Parmesan cheese, salt and pepper.
Grease muffin tins and press 1 wonton wrapper into each cup. Spoon in about 1/2 tbsp of cottage cheese mixture and then 1 good tbsp of meat mixture. Top with another wonton wrapper, and then another layer of the cheese mixture and meat mixture. Top with grated Mozzarella. Bake @ 350* for 8-10 minutes or until wontons are golden brown and cheese is melted. Garnish with fresh basil and serve.

Whatever you do, work at it
with all your heart, as working for
the Lord, not for men, since you know
that you will receive an inheritance
from the Lord as a reward.
~Colossians 3:23+24

 ♥ Sheila 

Tuesday, January 08, 2013

Cubed Steak Parmigiana

   We have been out of beef for a little while and have just been picking some up at the grocery store every now and then until we can get a [part] of beef butchered for the freezer. We bought cubed steak the other night with cubed steak and gravy on the menu, but then I found this recipe and pretty quickly changed my mind. While I love cubed steak and gravy this seemed like a more exciting option and besides trying new recipes is kinda my thing....Turned out it was a smart decision. So delicious!

Cubed Steak Parmigiana
4 beef cubed steaks
3 tbsp olive oil
6 tbsp flour 
1 tsp salt
 1/2 tsp pepper
2 eggs
3 tbsp water
1 sleeve saltine crackers, crushed
1/3 cup grated Parmesan cheese
1/2 tsp basil
28 oz can tomato sauce
4 tsp sugar
1 tsp oregano, divided
1/2 tsp basil
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
 1/3 cup fresh grated Parmesan cheese
 In a shallow bowl {or pie pans work great} combine flour salt and pepper. In a second bowl combine eggs and water. In a third bowl combine cracker crumbs, Parmesan cheese and basil.
Heat oil in a large skillet. Coat steaks with flour mixture, dip in egg mixture and coat with cracker crumb mixture. Place into skillet and fry until golden brown on each side. Place into a greased 9x13 baking dish.
Bake uncovered @ 375* for 25 minutes.
Combine tomato sauce, sugar, 1/2 tsp oregano, basil and 1/4 cup Parmesan cheese. Spoon over steaks. Return to oven and bake 10 minutes longer. Top each steak with 1/4 cup mozzarella cheese, Parmesan cheese and remaining oregano. Return to oven and bake until cheese is melted. 
Serve on a bed of browned butter fettuccine with extra sauce. 


Be joyful in hope,
patient in affliction,
faithful in prayer.
~Romans 12:12   



Friday, January 04, 2013

Bacon, Avocado and Blue Cheese Quesadilla

   A happy new year to each and everyone of you! So hard for me to believe that it is 2013....where did 2012 go so quickly?!? It was quite an eventful year for us with experiencing the birth of our son and adjusting to the new life of parenthood and purchasing a business with husband's twin brother being the more memorable moments. 
   As I reflect back on the past year I am reminded of God's faithfulness and goodness to us in so many ways. I want to make a more deliberate effort this year to thank Him DAILY for all the ways he blesses us that so often I take for granted and remember no matter what my circumstance may be, there is always, ALWAYS something to be thankful for. So my word for the year is -GRATITUDE-.
   OK on to the post recipe...looking for a quick and easy lunch for one or two? Give these flavorful quesadillas a try. I don't think you'll be disappointed.

Bacon, Avocado and Blue Cheese Quesadilla
4- 8" flour tortillas
sour cream
blue cheese crumbles
8 strips bacon, fried
1 avocado, sliced
fresh cilantro, chopped
mozzarella cheese, grated
Spread sour cream on all 4 tortillas. Sprinkle the blue cheese crumbles on two tortillas. Top with 4 strips of bacon and 1/2 avocado each. Sprinkle a small amount of  chopped fresh cilantro and mozzarella cheese over all. Top with remaining two tortillas. Heat a cast iron skillet with a tsp or so of oil. Place quesadillas in one at a time and fry until golden brown and flip. Continue frying until the other side of the tortilla is golden brown and the cheese is melted. Remove from skillet and cut into wedges. Garnish with sour cream and cilantro.
{Tomato would be wonderful on this as well, but I didn't have one so we went without.} 

Give thanks in all circumstances,
for this is God's will for you
in Christ Jesus.
~1 Thessalonians 5:18

♥ Sheila