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Egg Noodle Lasagna

Easy Egg Noodle Lasagna

One of the things I’ve always loved about Lasagna is the layers of flavor stacked into the noodles. I’m a big tomato and cheese fan so, much like pizza, this dish always hit home for me. The thing I don’t care for so much, about a traditional lasagna recipe, is the fact that it takes so long to make. This Egg Noodle Lasagna is a wonderful recipe that knocks out almost half of the normal cooking time so, you can enjoy more eating instead of waiting eat. And this recipe is just bursting with flavor as well. Plus, it’s smothered and baked with cheese and has all of the other great ingredients that make any Lasagna so heavenly when it hits your pallet.

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Egg Noodle Lasagna Ingredients:

1/2 lbs Ground Beef
1/2 lbs Italian Sausage (Mild or Hot)
1 tsp Anise
1 can Stewed Tomatoes, chopped Italian Herb
1 Can Tomato Sauce
1 tbsp Brown Sugar
1 tsp Black Pepper
1 1/2 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Onion Powder
2 Garlic Cloves, chopped
1 Green Onion, chopped
1 cup Ricotta Cheese
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
12 oz Egg Noodle, Cooked
1 cup Mozzarella Cheese, grated
8 basil Leaves
Olive Oil and Salt for the noodles and Boiling water

Lobster Tail with Claws

Lobster Tail with Claws Ingredients:

1 Lobster Tail, thawed
2 Claws
2 tbsp Olive Oil
Paprika, a few shakes
1 tbsp Butter, softened
1 sprig Fresh Parsley, chopped
1 Garlic Clove, minced or chopped
1/4 cup Hot Water

Cut the Lobster Tail down the center of the top center towards the fan of the tail. Pull the meat out and prop over the top of the shell, leave the meat attached at the very end of the fan tail. Fully coat the meat with Olive Oil, then shake Paprika over the top. Place in an Oven safe dish and bake at 375 degrees 1 1/2 minutes per oz. For example, 10 oz Lobster Tail bakes for 15 minutes. If the claws weren’t previously cooked, add them to the baking, otherwise wait for the broil. After baking, mix the Butter, Garlic and Parsley together and smear over the top of the Lobster meat. Place the Claws inside the dish and add the water. Then place the Lobster back in the oven under a High Broil, approximately 6 to 8 inches away from the heat and cook for another 3 to 5 Minutes. Watch it carefully so it’s not to burn, but allow a nice crisp golden color over the top.

Clam Chowder with Bacon

Clam Chowder Anytime!

Bacon Clam Chowder just makes sense, doesn’t it? I know this soup is most appreciated in the colder months of the year, but I just couldn’t resist. Personally I could have it prepared like this anytime and still love it. Also, there’s just something about putting a hot chili or creamy soup in a large toasted bread bowl that just screams, “Let’s Eat”! So if you’ve got this on the menu when I sit down to eat, you know what I’m ordering.

This Clam Chowder, in my opinion, is much more flavorful than standard recipes. The three most important ingredients in this soup that really make it pop are the onions, the clam juice and of course our beloved, Bacon. These ingredients make the Clam Chowder unmistakably delicious. It’s true, the only other vegetable I add are chopped Russet Potatoes, but I find the extra addition of Celery and Carrots aren’t necessary, in order to bring the full color and flavor of this recipe about. Though you are more than welcome to add them if you’d like, it really doesn’t matter. It’s just a personal preference, that’s all. I think you could even get away with adding corn if you wanted to.

Clam Chowder Ingredients:

4 strips of bacon sliced into 1/4 pieces
1/2 Chopped Onion
1 tsp Sugar
2 tbsp Butter (Salted or Unsalted)
2 tbsp White Wine (Cooking Wine or Red Wine is fine)
1/2 cup Flour
2 cans of minced clams with juice
1 qt Heavy Whipping Cream
2 Chopped Russet Potatoes (or your favorite)
1 tbsp Black Pepper
Salt to taste
2 tbsp Fresh Chopped Parsley

Absolutely Babysit this soup. It’s very temperamental, in my opinion. On Medium High heat, cook your bacon and onions. Season with a shake of black pepper and add the sugar to help caramelizing the onions. Then add the butter and Cooking Wine. Once that has melted, stir in the flour and almost immediately add the clams. The cream will follow shortly after, a half cup at a time to start, then bring to a light boil, stir and add another half cup. Once half of the quart of cream has been added, you can add the rest all at once. Stir really well, then taste it for seasoning, then add the pepper and your taste for salt. Now the potatoes can go in and you can reduce the heat to a simmer, stirring frequently. It’s very important to keep from burning the bottom. Using a thicker pan will help this tremendously. Once the potatoes are cooked, 10 to 15 minutes, add the parsley and serve your Clam Chowder in a bowl, cup or toasted bread bowl.