Posts Tagged ‘cheese’

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Eggplant Lasagna Rolls

October 3, 2013

Hello!

I made something delicious the other day and I’m excited to share it with you.  Eggplant was on sale at the grocery store so I decided to find a recipe to try.  I tend to replace lasagna noodles with eggplant in a casserole dish, so this time I decided to replace them in the form of lasagna rolls.  I found the recipe here and adapted it to what ingredients I had in my kitchen.  Here’s what I did:

Ingredients:
-2 medium eggplant
-Extra Virgin Olive Oil
-Italian Spices
-Ground Beef (1 lb, but 2 would be just as good)
-Spaghetti Sauce (2 jars)
-Ricotta
-Asiago Cheese
-Kale
-Fresh Parsley

Directions:
1. Slice the eggplant into long skinny slices, lay on a baking sheet, brush lightly with oil and bake for 10 minutes at 350 degrees, until soft.

Eggplant slices

Eggplant slices

2. Cook ground beef (or turkey) and season with italian spices.  Mix spaghetti sauce with ground beef and heat together.

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Meat sauce

3. Mix ricotta, asiago, kale, and parsley.  I did not measure any of these ingredients because I was finishing what I had in the fridge.  I probably used 12 oz of ricotta, 1 to 2 cups of kale, and 1/2 cup of parsley.  Once mixed, set aside until eggplant has cooled.

4. In a greased casserole dish, pour a small amount of meat sauce in the bottom.  Just enough to cover.

5. Take a slice of eggplant and scoop about a tablespoon of cheese and greens mixture onto one end.  Roll up eggplant so it makes a complete roll.  Place eggplant roll joint down in the dish.  Repeat until dish is full (or you run out of ingredients).

Eggplant rolls

Eggplant rolls

6. Pour rest of meat sauce over eggplant rolls.  Add extra cheese for a nice crust.

Covered Eggplant Rolls

Covered Eggplant Rolls

7. Bake at 350 degrees for 30 minutes covered.  Uncover and bake for 10 minutes.

Sadly, I didn’t take a picture.  We ate them so fast!  They are really delicious.  What’s your favorite eggplant recipe?

Happy cooking,
Amanda

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Taco Casserole

February 6, 2012

Casseroles are one of my most favorite things to bake and I discovered some delicious taco bake casseroles a couple years back.  I modify them every time and make changes based on what is in my kitchen.  With that said, I’m going to post one of the original recipes and then discuss modifications I’ve made.

The recipe that first inspired me was from Healthy.Delicious.com  

Ingredients:
Tortilla Chips (or Corn Tortillas)
1 tbsp Chili Oil (I used Chili/Garlic Oil)
1 Onion, chopped
2 cloves Garlic, minced
1 pound ground chicken (I’ve used beef and turkey before, Chorizo would be good too)
2 tbs Taco Seasoning (or your own seasoning)
1 can black beans, drained
1 cup salsa
1 cup shredded fat free or reduced fat cheese (I use more like 1 pound of cheese)

Procedure:
Pre-heat oven to 350 degrees.

Heat oil in skillet and saute onion and garlic until soft.  Add meat and seasonings and cook for about 5 minutes.  Add beans, salsa or any other flavors (I think I put corn in here).  Mix well and let thicken.

Spray bottom of rectangular pyrex dish.  Layer bottom with chips or tortillas.  At this point, I layered everything like a mexican lasagna and in any order.

Bake for 20 minutes or until cheese is melted.  The meat should be cooked already so you’re just letting all the flavors mix and settle.

You can serve with sour cream or olives or avocado or really anything you’d like!

I believe I added salsa on top after the final layer of tortillas were put on top to help soften and flavor everything. I love when the tortillas get a little crispy from the baking process so don’t cover completely, just make sure there is enough liquid to season the tortillas.

Happy Eating!
-Amanda

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Seven (or is it Six?) Layer Dip

May 16, 2011

I know Seven layer dip is an old staple in most peoples diets / cookbooks, but I somehow have never made it.  I mean, I’ve eaten plenty of it in my life, but never built one myself.  I went with a pretty classic version so here it goes:

Ingredients:
-Refried Beans (I used Vegetarian so Melissa could eat it!)
-Avocado (Store bought Guacamole, just avocado)
-Sour Cream
-Diced Tomatoes
-Shredded Cheese
-Sliced Black Olives

Procedure:
The procedure is pretty simple.  I used a 9 x 9 in pyrex dish and dumped the entire can of refried beans in and leveled it along the bottom.  I then added the avocado on top spreading it evenly across the beans.  Next comes about 12 ounces of sour cream.  You could easily do more, I’m just not a huge sour cream lover.  I then added shredded cheese to cover and then chopped up tomatoes and a can of black olives to top.

Serve with tortilla chips and it is sure to disappear quickly!

Happy Eating!
-Amanda