Tag Archives: recipes

{eat on it} white lasagna with gorgonzola + butternut squash

i am a big {no huge} fan of this fall recipe! this is one to take note of and impress family + friends with this easy to make gourmet entrée.

happy cooking!

white lasagna with gorgonzola + butternut squash
recipe courtesy of chef barbara freda via the reluctant gourmet

ingredients for the gorgonzola white sauce
4 teaspoons butter
4 teaspoons flour
1/4 cup white wine
4 cups whole milk
1/4 teaspoon grated nutmeg
salt and pepper to taste
8 ounces gorgonzola

ingredients for the lasagna
1 recipe gorgonzola white sauce
1 medium {1 1/2 – 2 pounds) butternut squash
1/2 cup chicken broth
2 teaspoons olive oil
1 medium onion, chopped fine
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound box of no-cook lasagna noodles
1/2 pound shredded mozzarella
1/4 pound grated parmigiano reggiano

how to make
heat butter in a sauce pan over medium-high heat. stir in flour and continue to cook, stirring until it is a relatively smooth paste. add wine, stir again, smoothing out any lumps. add milk, about ¼ c. at a time, stirring until smooth after each addition. add nutmeg (freshly grated is best), salt and pepper. turn heat to low, and let cook for about five more minutes. turn heat off completely, add the cheese and stir until the cheese is melted into the sauce.

heat oven to 400°F

slice the butternut squash in half lengthwise. scrape out seeds. place in roasting pan, cut side up. cover the pan tightly with foil and bake until the butternut squash is completely tender, about 45 minutes. remove from oven, allow to cool until you can handle the squash, then scrape out softened squash, discarding the tough shell. stir the squash until it is smooth. set aside.

reduce the oven to 350°F.

while squash is baking, heat oil in a medium pan. add onions and garlic and sauté until soft. remove from heat and set aside.

spoon about ½ c. gorgonzola sauce into bottom of roasting pan, spreading it evenly all around the bottom of the pan. place one layer of noodles over the sauce. place about 1/3 of the squash over this, spreading it as evenly as you can. spread 1/3 of the onions and garlic over this and about 1 cup of the sauce over all. sprinkle 1/3 of the mozzarella over this. repeat the layers two more times, then finish with any remaining sauce and sprinkle the parmigiano over all.

place the lasagna into the hot oven. all the ingredients are cooked, so this step is to heat the lasagna through and to “cook” the noodles. check the lasagna after about 15 minutes. if it is too brown, cover the pan with foil and heat another 10 minutes. remove from oven and let sit about 10 minutes before cutting it into squares and serving.

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{eat on it} bbq pot roast with cheddar ranch grits

crock pot recipes are a dime a dozen but when you find one that really works it is as if you have discovered a gold mine! over the years i have collected a few impressive recipes {that merit big time bragging rights} but recently felt that i needed to expand my repertoire. this mouth-watering recipe discovered on plain chicken did not disappoint! i felt as if i was the mother of all crock pot cooks out there as my children {and their friends} devoured every last bite! so get out those crock pots and be the hero of your very own in-home dining experience!

roast
2 teaspoons garlic salt
1/2 teaspoon pepper
1 {4-5} boneless chuck roast, trimmed
1 {12 ounce} can of coke
1 {12 ounce} bottle of chili {i only used 2 tablespoons}
2 tablespoons worcestershire sauce
2 tablespoons hot sauce {i actually left this part out}
3 tablespoons corn starch
1/4 cup milk

sprinkle garlic salt and pepper over the roast. place the roast in a 6-quart slow cooker. combine coke, chili sauce, worcestershire and hot sauce; pour over roast. cover and cook on high 5-6 hours or on low for 8-9 hours.

remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.

combine cornstarch and milk stirring well; stir into slow cooker. cook, uncovered on high 15 minutes or until thickened, stirring occasionally. serve sauce over roast.

grits
1 1/2 cup quick cook grits {not instant}
3 cups chicken broth
2 tablespoons ranch dressing mix
1 1/2 – 2 cups shredded cheddar cheese

in a medium pan, bring the chicken broth to a boil. slowing stir in the grits. reduce heat to medium low. cook 5 minutes, stirring occasionally. stir in the ranch mix and cheese. cook until cheese is melted. serve immediately.

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{check it} goop

there is so much to discover in brooklyn and at times the task can be a bit daunting … fun … but definitely daunting.

i consider myself a lucky gal because my ever so stylish sister-in-law alyssa has paved the way in most areas for our brooklyn experience. {i believe i have shared that we are renting their space in park slope}. recently alyssa introduced me to goop. goop was founded by gwyneth paltrow as a curation of the best of lifestyle, giving access to recipes, travel guides, fashion, wellness tips, cultural notes and more! yesterday she highlighted brooklyn and offered insight on the best places to dine, drink and shop … thank you gwyneth!

check out goop and sign up for their weekly publications. it.is.a.must!!

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