Lasagna

Ingredients: 

• 1 1/2 lbs lean ground beef 
• 1/2 lb Italian sausage 
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt (or to taste) 
• 1 tbsp dried parsley 
• 1 tbsp dried oregano 
• 1 tbsp dried basil 
• 2 cans whole tomatoes, undrained and chopped 
• 2 cans tomato paste
• 24 ounces cottage cheese or 24 ounces ricotta cheese 
• 2 eggs, beaten
• 1/2 tsp pepper
• 2 tbsp parsley 
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, divided 
• 12-15 lasagna noodles

Directions:

1. Brown ground beef, Italian sausage, onion and garlic 
2. add salt and next 5 ingredients; stirring until well mixed
3. Simmer 1 hour
4. Cook lasagna noodles according to package directions; drain and set aside
5. Spray a 13x9" baking pan with cooking spray 
6. Combine cottage cheese, eggs, pepper, 2 tbsp parsley, parmesan cheese, and 1/2 of mozzarella cheese; in a lasagna pan, layer noodles, meat sauces, and cheese mixture; repreat
7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese
8. Bake at 375 for 30-40 min, or until cheese mixture is thoroughly melted 

From: http://www.food.com/recipe/absolute-best-ever-lasagna-28768?oc=linkback

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Lemon Roasted Potatoes

Ingredients:

Nonstick vegetable oil spray
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Directions:

Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.

Recipe from: http://sweetpeaskitchen.com/2011/03/lemon-roasted-potatoes/

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Garlic Roasted Chicken

Ingredients:
1 4 pound air chilled, free range chicken (1.8 kg)

Salt and pepper

3 whole heads of garlic, split in half horizontally

1/2 bunch fresh thyme

2 tablespoons extra virgin olive oil (30 ml)

Kitchen or butchers twine

Directions:

Preheat an oven to 400°F

Remove the giblets and neck from the chicken and discard or freeze for gravy making.

Do not wash the chicken as this prevents the bird from crisping up during roasting and washes away flavour.
Season the cavity of the bird. Put all of the garlic and thyme into the cavity of the bird. The amount of garlic or type of herb used can be altered to suit individual tastes.

Truss the bird. This means to bind the legs and wings of the bird close to the body of the bird so that the breast meat is protected during cooking and the finished shape of the cooked bird is pleasing.

Rub the outside of the bird with the extra virgin olive oil and season.

Place the chicken, breast side up, in a pan large enough to hold it.

Place the pan into the preheated oven and roast the bird for 30 minutes

After 30 minutes, baste the bird with the fat from the pan. Basting will give the finished chicken crisp and golden skin.

Return the bird to the oven and continue to cook for another 15 minutes, again removing and basting the bird.

The chicken is ready after 1 hour of roasting or when a thermometer reads at 150°F.

Remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes.

Remove the trussing string and carve.

This recipe is from: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=5811

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Chicken Marbella

This is my FAVOURITE DISH! I always have this for my birthday dinner! 

Ingredients:
4 chickens, 2 1/2 pounds each, quartered 
1 head of garlic, peeled and finely pureed 
1/4 cup dried oregano 
coarse salt and freshly ground black pepper to taste 
1/2 cup red wine vinegar 
1/2 cup olive oil 
1 cup pitted prunes 
1/2 cup pitted Spanish green olives 
1/2 cup capers with a bit of juice 
6 bay leaves 
1 cup brown sugar 
1 cup white wine 
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Directions:
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. 

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. 

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. 

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.


Read More http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030#ixzz28lkXy7Eg Pin It