Asparagus Tart with Balsamic Reduction Recipe

Ingredients:

• 1 sheet frozen puff pastry, thawed, cut into 4 squares
• 1 bunch (12-ounces) asparagus spears, trimmed, cut into thirds
• 1 cup shredded Gruyere cheese
• 2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Place puff pastry squares onto prepared baking sheet. Using a fork, pierce each square to create a 1/2-inch border.
• Sprinkle Gruyere and Parmesan evenly over the top. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips. Drizzle with olive oil; season with salt and pepper, to taste.
• Place into oven and bake until golden brown, about 15-20 minutes.
• Meanwhile, to make the balsamic reduction, add balsamic vinegar to a small saucepan over medium heat. Bring to a boil until thick and reduced, about 4-5 minutes.
• Serve asparagus tart squares immediately, drizzled with balsamic reduction.

• Recipe Source:damndelicious

Asian Pasta Salad Rcipe

Ingredients:

• 8 ounces elbows pasta
• 1 California Avocado, halved, seeded, peeled and diced
• 1 mango, peeled and diced
• 1 carrot, peeled and grated
• 1/4 cup shredded red cabbage
• 1 green onion, thinly sliced
• 2 tablespoons pine nuts
• Kosher salt and freshly ground black pepper, to taste
FOR THE DRESSING
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 1/2 teaspoons sugar, or more to taste
• 1/2 teaspoon sesame seeds

Instructions:

• To make the dressing, whisk together soy sauce, sesame oil, sugar and sesame seeds; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, combine pasta, avocado, mango, carrot, cabbage, green onion, pine nut, soy sauce dressing, salt and pepper to taste.
• Serve immediately.

• Recipe Source:damndelicious

Quick & Easy Garlic Parmesan Knots Recipe

Ingredients:

1 can (7.5 ounces) refrigerated buttermilk biscuits
3 Tablespoons unsalted butter, melted
2 tablespoons grated Parmesan cheese (fresh or canned)
1/2 teaspoon each: garlic powder, dried oregano, dried parsley flakes
Pinch of salt

Instructions:

Preheat oven to 400 degrees F.

Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. In a small bowl, combine melted butter, Parmesan, garlic powder, dried oregano, dried parsley and salt. Brush knots with half of butter mixture.

Bake for 8-10 minutes, or until golden brown. Brush warm knots with remaining butter mixture.

• 
  
• Recipe Source:thecomfortofcooking

SKINNY SPINACH LASAGNA RECIPE

Ingredients:

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 6 ounces fresh spinach
• 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
• 1 egg
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• a squeeze of lemon juice (optional, to taste)
• 12 no-boil lasagna noodles
• 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
• 2 cups shredded mozzarella cheese

Instructions:

1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
4. Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

• Recipe Source:pinchofyum

Classic Italian Lasagna Recipe

Ingredients:

Red Sauce:
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves fresh garlic, finely minced (see garlic tutorial here)
• 1/2 large onion, diced (about 1/2 cup)
• 8 ounces mushrooms, chopped
• 2 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
White Sauce:
• 3 cups milk (not skim, I used 1%)
• 5 tablespoons flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Lasagna:
• 9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
• 1 pound ground turkey
• 1 pound mozzarella cheese, shredded
• 8 ounces Parmesan cheese, shredded

Instructions:

1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.
2. In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.
3. In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.
4. While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.
5. Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!
6. To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.
7. Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

NOTES:

Make Ahead Instructions: Follow the recipe, letting the red and white sauce cool to room temperature before assembling. Assemble the lasagna as indicated in the recipe. Cover and refrigerate for up to 12 hours. Bake according to the recipe, adding an additional 5-10 minutes if needed. Alternately, the lasagna can be covered with a double layer of aluminum foil and sealed inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the casserole dish are sealed tightly with foil). Freeze for up to 2-3 months. Bake from frozen for 1 1/2 hours covered. Uncover and bake for another 45 minutes to an hour, until the lasagna is hot and bubbly. Let sit for 15 minutes before serving.

• Recipe Source:melskitchencafe

Traditional Lasagna Recipe

Ingredients:

• 4 1/2 lasagna noodles, uncooked and cut in half (9 halves)
• 1/2 tablespoon butter
• 12 oz.(336g.) ricotta cheese
• 1 pound (454g.) ground beef
• 1 can (6 oz. or 170g.) tomato paste
• 1/2 teaspoon dried basil
• 1 can (14.5 oz. or 400g.) diced tomatoes
• 1 small onion, chopped
• 1 cup mozzarella cheese, shredded
• 1 garlic clove, chopped
• 1 egg
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese

Instructions:

• 1
  Cook beef in a skillet with butter and onion over medium heat until the meat is browned. Drain the grease from the skillet and add tomato paste, tomatoes, garlic, salt, and pepper. Increase the temperature until the mixture is boiling. Then, reduce the heat and stir occasionally while simmering for 30 minutes.
• 2
  In a separate mixing bowl, combine parmesan cheese, ricotta cheese, egg, and basil.
• 3
  Heat the oven to 375°F (190°C).
• 4
  Cover the bottom of an 8 x 8 inch baking dish with the sauce, followed by 3 lasagna noodles, 1/2 of the parmesan cheese mixture, and 1/3 of the mozzarella cheese. Repeat this process. Then, top with the remaining noodles, sauce, and mozzarella cheese.
• 5
  Cover the dish, place it in the oven, and bake it for 40 minutes. Remove the cover and bake for an additional 20 minutes. Let the dish cool for 10 minutes before serving.
• • Recipe Source:italianfoodsrecipes

Bacon and cheese stuffed ripe plantains Recipe

Ingredients:

• 6 ripe plantains, whole
• 1-2 tbs melted butter or oil, use as little as you want
• 2 cups, about 8 ounces, of grated or crumbled cheese, a mix of mozzarella and queso fresco
• 8 ounces of Smithfield Applewood bacon, cut into small pieces
To serve:
• Aji criollo sauce or your favorite hot sauce

Instructions:

1. Pre-heat the oven to 400 F.
2. Peel the ripe plantains, place them on a baking sheet and rub them with butter or oil.
3. Bake the plantains for 25-30 minutes, then turn plantain over. You can brush them with oil or melted butter when turning them over if they look like they are getting too dry.
4. Bake for another 15 minutes or until they’re golden on both sides.
5. While the plantains are baking, or ahead of time, cook the bacon pieces in a frying pan until crispy, drain the grease and let the bacon pieces cool down.
6. Remove the plantains from the oven, made a lengthwise slit in the center of each plantain, and stuff them with layers of bacon and cheese.
7. Return the bacon and cheese stuffed plantains to the oven and bake for about 3-5 minutes or until the cheese is fully melted.
8. Serve immediately.

• Recipe Source:laylita

Lighter Fettuccine Alfredo with Bacon Recipe

Ingredients:

1 (9-ounce) package refrigerated fresh fettuccine
4 slices bacon
2 garlic cloves
1 Tablespoon all-purpose flour
1 cup fat-free milk (or any milk)
2/3 cup grated Parmesan
1/2 teaspoon kosher salt
2 Tablespoons chopped fresh parsley
Freshly ground black pepper

Instructions:

Set a medium pot of water to boil. Add pasta and cook according to package directions. Drain pasta, reserving 1/4 cup cooking liquid.

Set a large nonstick skillet to medium-high heat. Add bacon and cook ‘til crisp, about 5 minutes. Remove bacon to a paper towel lined plate, reserving drippings. Add garlic to drippings and sauté 1 minute. Whisk in flour; cook 30 seconds, stirring constantly. Gradually whisk in milk, stirring constantly until bubbly and thickened, 3-4 minutes. Reduce heat to low. Add grated Parmesan, stirring until melted. Whisk in salt and reserved 1/4 cup cooking liquid.

Add hot pasta to skillet and toss to combine. Serve and sprinkle with bacon, parsley and black pepper.

• Recipe Source:thecomfortofcooking

Creamy Spinach-Bacon Macaroni & Cheese Recipe

Ingredients:

3 cups medium pasta shells, uncooked
6 oz. baby spinach leaves
4 sliced bacon
2 Tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups shredded Colby Jack or cheddar cheese, divided

Instructions:

Preheat oven to 350 degrees F.

Bring a large pot of salted water to boil and cook pasta according to package instructions. Add spinach to the boiling water for the last minute. Drain and set aside.

Meanwhile, heat a large skillet to medium heat. Once hot, add bacon and cook ‘til crisp. Remove bacon to a paper towel-lined plate, reserving drippings in pan. Whisk flour into drippings, cooking for 1 minute. Gradually whisk in milk. Cook for 3-5 minutes, whisking often, until thickened. Season with salt and pepper. Add 1 cup shredded cheese, stirring until melted. Stir in pasta-spinach mixture and chopped bacon, mixing well.

Pour mixture into a 2-qt. casserole dish and top with remaining cheese. Bake for 20 minutes, or until heated through.

• Recipe Source:thecomfortofcooking

Cold Soba Noodle Salad with Spicy Peanut Butter Dressing RECIPE

Ingredients:

1 (10-ounce) package soba noodles, cooked and cooled
⅓ cup creamy peanut butter
1 tablespoon + 2 teaspoons soy sauce
1 tablespoon + 2 teaspoons rice vinegar
1¾ teaspoons sesame oil
1¾ teaspoons grated peeled ginger
½ to ¾ teaspoon red pepper flakes
1 cucumber, diced small
1 red bell pepper, diced small
1 cup shredded carrots
1 green onion, thinly sliced, divided
Sesame seeds, garnish (optional)

Instructions:

1. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger and red pepper flakes.

2. Add the cooked and cooled soba noodles to the bowl and toss to evenly coat with the dressing. Add the cucumber, red pepper, carrots, and the white parts of the green onions, and toss to combine. Refrigerate for at least 1 hour before serving.

3. Serve and top with the reserved green parts of the green onion and sesame seeds, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

• Recipe Source:browneyedbaker