Tag: Spoon

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with.  I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese.  They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend.   These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat.  Remove the turkey Italian sausage from the casing then add it to the pan.  Add the crushed fennel seed and crushed red pepper flakes to the sausage.  Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes.  Add the minced garlic, and cook for 1 minute, stirring constantly.  Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined.  Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles.  Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up.  Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish.  Place the lasagna rolls, seam side down, into the baking dish.  Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes.  Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted.  Serve immediately.  Enjoy.

 

Print[1]



Turkey Italian Sausage and Ricotta Lasagna Roll Ups




Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.



Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.



Recipe and photos For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Gordon Ramsay’s summer fruit trifles Serves: 4 Total…

Gordon Ramsay’s summer fruit trifles

Serves: 4

Total time: 25 -30 mins
(plus cooling time)

Ingredients

200g strawberries, hulled and quartered
600g other mixed berries (e.g. blueberries, blackberries, raspberries)
3tbsp caster sugar
100g amaretti biscuits
600ml good-quality ready-made vanilla custard, chilled

Method

Put the berries and sugar in a non-stick pan and heat gently for a few minutes until the fruit begins to soften.

Transfer to a bowl and leave to cool completely. Using a slotted spoon, remove a spoonful of fruit for the topping and set aside.

Place the amaretti biscuits in a deep bowl and lightly crush with the end of a rolling pin.

Reserving a handful, tip the rest into a large glass bowl (or divide among individual glasses.)

Spoon half the custard over the amaretti, followed by half of the fruit compote. Repeat these layers and top with a sprinkling of crushed amaretti and the reserved fruit to serve.

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Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon.  Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason!  I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill[1].  I found a delicious looking recipe by Ina Garten[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that!  Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole.  The Dijon gave the fish a wonderful flavor and the panko gave it a great texture.  It was perfectly cooked, tender, and absolutely fantastic!  My kids loved it, especially with lemon juice squeezed on top.  We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly.  Season the fish with sea salt and freshly cracked pepper.  Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.  Remove from the oven and cover with a tin foil tent for 5-10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.  Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the  Blendtec Blender Classic Wildside[3], the Twister Jar[4] attachment, and Fresh Blends Recipes Book[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm[6] 

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian!  I am so excited for you… this blender is truly amazing!  Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen. 

Print[7]



Dijon and Panko-Crusted Salmon




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

  1. ^ Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
  2. ^ Ina Garten (www.foodnetwork.com)
  3. ^ Blendtec Blender Classic Wildside (www.blendtec.com)
  4. ^ Twister Jar (www.blendtec.com)
  5. ^ Fresh Blends Recipes Book (www.blendtec.com)
  6. ^ 12:03 pm (www.gordon-ramsay-recipe.com)
  7. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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