I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).
When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.
For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.
I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).
As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!
Here’s what you’ll need: || Read more
Yikes. It’s been a bit since my last post and honestly, I haven’t been cooking or experimenting in the kitchen much these last few months. Tonight involved digging through the fridge to find what produce needed to be used up and about a ½ cup of orzo left in the box. Now that it’s getting hot out, I’ll definitely be relying on some lighter pasta dishes to get by this summer! Meat lovers, add grilled chicken or sausage to this dish! This serves 1 with enough for next day leftovers. I served mine with some steamed green beans to add color + crunch. || Read more
My friend Hayley requested Funfetti cake for her birthday a few weeks ago. Normally you’d go out, buy a box of cake mix and a tub of frosting and call it a day. I wanted to make the whole thing from scratch so I went searching through a bunch blogs and found this perfect little recipe. The result is a balance between a not too sweet, slightly dense cupcake and a delicious, light frosting to top it all off! Besides, life is more fun when you’re buying a tube of jimmie sprinkles! The cake recipe makes a little over a dozen cupcakes!
The frosting will make a lot. I stored half in a freezer baggie in the freezer for another time.
Here’s what you’ll need:
All I can say is this recipe is damn good, not to mention it doesn’t take all day in a slow cooker. My new puppy was up at 5 AM on Super Bowl Sunday so I had plenty of time and feel like slow cooking this recipe in my dutch oven only lead to perfection. Don’t have a nice big dutch oven to cook on your stovetop with? Sear the meat first in a pan and then throw everything in your crockpot but do NOT use a mini crock like my fave 2.5 qt. This makes enough chili to feed 4-6 people. || Read more
Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).
What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more
Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.
I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more