The Mister’s step-sister dropped it off last week and I have a feeling I’m going to have to make it many times this year to satisfy my new craving. Naturally, we gobbled it down before thinking of taking a photo, but I managed to get the recipe from Cori. (as well as find a relatively close doppelganger via Google images)

You’ll need:

• Kosher salt
• Good olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (11/2 sticks) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds portobello mushrooms
• 1 cup freshly ground Parmesan

First, preheat the oven to 375 degrees F. Next, bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture . Then add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

(source)

This isn’t exactly the healthiest dinner, but with fresh, real ingredients and veggies, it is delicious and hearty — you don’t need a lot to feel full. The sauce is creamy and decadent, so much so that I’ve considered making a king-size batch — just to bathe in. In the future, I think I’d add some fresh spinach with the mushrooms — I think it’d add something to the dish and serve as another way to beef up the veggie ratio.

Make this lasagna for your next special dinner and pretend you came up with it on your own — you know I will

I don’t know about you, but the familiar phase takes me back to after school Nickelodeon episodes, homework that I secretly loved (remember when elementary school homework was fun?) and building forts with my brother.

French bread pizza is a classic — a childhood delicacy that stands up to time and taste. It’s been years since I’ve had a french bread pizza… YEARS.

The other day, I decided that had to change. And I wasn’t going to take the easy way out. No sir.

I mean, really kids — must we resort to the freezer aisle for this delicious dish? After all, it simply requires: french bread, pizza sauce, cheese and whatever toppings strike your fancy. Is that really that complicated?

The answer is no, no it is not. And actually, the french bread pizza I made, was far better than the stuff I grew up on (sorry mom!). Fresh ingredients really do make all the difference.

First, Take a nice hunk of French bread (mine was only 99 cents at the grocery store this week!) and split it down the middle, cutting once again to make the perfect size “slice.”

Next, slather with your favorite marinara sauce and toppings.

What’s it been, like 5 minutes? Told you this was easy.

Now comes my favorite part – the CHEESE. Don’t be stingy.

I go shredded AND sliced to achieve the perfect cheesy goodness.

Top with your favorite seasonings and then pop in the oven (at 375 degrees) for 10-12 minutes.

Does it get any better?

Now if you’ll excuse me, I’ll be cuing up Doug, The RUGRATS, Hey Arnold and Rocko’s Modern Life.

What was your favorite old-school Nickelodeon show?

Perfect way to start (and end, in my opinion!) any great meal. Because even if the meal sucks, you know that bread and butter won’t.

Luckily, my last dinner out with the Mister was almost as delish. Because really, is anything better?

This came close:

And this guy wasn’t too bad, either

The Mister, not the beer

Reason #8645 I love summer: dining al fresco!

p.s. Clevelander’s – the delicious meal was enjoyed at Blake’s in Crocker Park

On the menu:

• Grilled Chicken in Tomato Basil Garlic Marinade
• Garlic Parmesan Pasta
• Roasted Potatoes
• Summer Salad

I’m just about to make myself a plate of leftovers before I head over to my 6:00 KICKBALL GAME! Last game before Playoffs!

What did you do for Mother’s Day? Make any yummy treats? Go out to brunch?

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Looks good, doesn’t it?!

Don’t worry, you can make it, too

Don’t judge me for exploiting eating one of my fave Disney Characters!

Case and point:

Want a similar meal? Kick your Mister/Misses out of the house for a week and pray that your Mama is as cool as mine.

Knowing I was going to be cooking for one all week, my Mom invited me over on Monday for a delicious feast. Tonight I’ll be heading over there again, but I think I’m grabbing some takeout. Stone Oven perhaps?

What do you do when you are on your own for the week? Do you make what YOU want at home? Meet up with friends? Mooch off your family?

I have a great recipe for you to make sometime this week. It’s super simple, incredibly satisfying and oh-so delicious.

Almond crusted chicken with a side of kale chips. Doesn’t that sound fancy? Well, I promise it’ll be done in only 30 minutes (including prep!)

Follow the famous Kath’s recipe for Kale Chips.

Start with some kale, broken into bite-sIze pieces. Spread out on a cookie sheet lined with non-stick foil. Drizzle with olive oil, salt and Parmesan cheese.

Bake about 10-15 minutes, until browned.

I’m not even going to TRY and explain these. Just make them — now. They are better than potato chips (gasp!) and you will be so surprised with how CRISPY they get!

While your chips are cooking, chop 1/3 cup of almonds. Mix with 1/8 teaspoon of garlic seasoning, 2 tablespoons of Parmesan and a dash of salt and pepper. Set aside.

Next, pound 1 or 2 chicken breasts until they are at desired thickness (should be no thicker than 1/4 inch).

Dip chicken into egg substitute and then press into almond mixture. Cover both sides of the breast.

Heat a fry-pan on medium heat. Cook the chicken until it’s thoroughly cooked through, about 4-5 minutes on each side.

This is really comfort food at its finest — except instead of lots of grease and fat, you have an incredibly nutritious, healthy meal. The almond coating almost tastes sinful! The almonds brown, creating a tasty crunch — like fried chicken! The chicken stays tender and moist, serving as a perfect compliment to the nutty, full-flavored crunch. SCRUM! ENJOY!

What do you use to create a healthy, crunchy coating on your chicken?

To make your own: grill your favorite chicken sausage – I used spinach and feta!

Pull out an Arnold Sandwich Thin/Deli Flat. Put one slice of mozzarella cheese on each half of the bread.

In the middle, place the sausages and add some sundried tomatoes and marinated artichokes.

Then PRESS! aka – put into your sandwich press or pan fry.

What ingredients go into your favorite sandwich?

You add a sweet potato and a heck of a lot more guac! Well not technically guacamole, because I simply mashed up an avocado without adding anything extra, but you catch my drift don’t you, snowflakes?

My, oh my! This kinda meal makes my whole Lent situationnot so bad! And you KNOW that I used the other half of the avocado to smear on top of my sweet potato – another fantastic combo!

Don’t go too far, I’ll be back soon with Thankful Thursday!

What do you add to your burgers (veggie or reg!) to make them more flavorful?

I went to work to create an easy, crock-pot version of the traditional favorite, Chicken Cacciatore. It takes about 10 minutes to prepare.

You’ll need:

• 4 chicken breasts
• 1 tablespoon extra-virgin olive oil
• 1 package of fresh mushrooms (I used baby bellas)
• 1/2 onion (sliced)
• 4 garlic cloves (2 minced, two whole)
• 1 jar of your favorite pasta sauce
• 1 large red bell pepper, sliced
• 1 teaspoon oregano
• 3/4 cup dry white wine

First, pan-sear chicken breasts in 1 tablespoon of olive oil. Chicken does not need to be completely cooked-through, just seared.

Put the chicken into the crockpot.

Pour the pasta sauce on top and add all of the other ingredients into the pot.

Let sit 8 hours on low. When you are ready to eat, stir the contents of the pot and serve.

I like to top mine with mozzarella cheese, and I normally serve this with some fresh Italian bread — it’s perfect for dipping into the extra sauce.

ENJOY!

What is your favorite fancy meal to simplify in the crock-pot?