Thursday, April 7, 2016

Rockin' in my belly


Today I want to share some recipes that make food that rocks. I am no Martha Stewart or even a Betty Crocker, Chef Boyardee, or PB and J Queen but I do know what tastes good.
So let the food sharing commence...

Lasagna Soup. It is like a lasagna hug for your taste buds. I really feel like it is a comfort food but it fills you up, too. So hearty and comfort-y.


Recipe originally found on Carlsbadcravings! 

LASAGNA SOUP

INGREDIENTS
1 pound lean ground beef (or half Italian sausage)
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
1 (24 oz.) jar Prego Traditional Italian Sauce
8-10 cups low-sodium chicken broth, divided
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces
1/2 cup heavy cream (optional)*

Cheese Garnish
shredded mozzarella cheese
freshly finely grated Parmesan cheese
ricotta cheese

INSTRUCTIONS
Heat large pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.

Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).

Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.


Home made Smashburger!


Original recipe found on Macheesmo!
This makes 3 large burgers and takes about 15 mins. to cook with about 20-30 mins. to prep.

HOMEMADE SMASH BURGER

INGREDIENTS:

1 pound ground beef
3 large buns
2 tablespoons unsalted butter
Sliced red onion
Sliced tomato
Fresh lettuce
Sliced cheddar cheese

Burger Seasoning:
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon seasoned salt

Special Sauce:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon olive oil
2 teaspoons pickle juice
1 tablespoon diced pickle

Get your toppings prepped first. Put your meat for each burger into a rolled ball. Make sure it is not too tightly rolled. We use two cast iron skillets, one larger than the other for the next part.  Put your stove top to high heat and put the bigger skillet on it. Then put aluminum foil on the bottom of your smaller skillet (which you will use to smash the meat). 

Put a small pat of butter in the big pan and let it melt. Now, add the balled burger meat and press it using the smaller skillet to squash it down for about 10-15 seconds or until it is cooked the way you like. Add your seasoning blend to the patty while it is still cooking at this point. Flip. Add cheese if you want. Remove from pan once it looks delicious. Add the special sauce and toppings. YUM.

I have actually found many great recipes for my picky eater of a son at Super Healthy Kids. And I have found many great meals for dinner at Carlsbad Cravings. I am in no way affiliated with these sites, just wanting to share my go-to links for foodie finds. Happy eating!!!

 photo twinkle sig_zpsnwvacslp.jpg

No comments: