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I remember growing up watching Garfield cartoons. He could scarf entire lasagna's in a matter of seconds, cutting a small piece out then eating the rest of the lasagna. I never really thought about how strange a lasagna-eating cat was, but, it was entertaining nonetheless.
Since then, I've learned how to make a few different types of lasagna! While the following one probably isn't the most gourmet, its definitely the easiest and fits my "student cooking" theme pretty well.
Ingredients - Ground beef (1 package, lean)
- Oven-ready lasagna noodles
- Tomato sauce (1 large can)
- Basil (1 1/2 tsp.)
- Onion (1/2 cup)
- Cottage Cheese (4% large container)
- Mozzarella Cheese (1/2 - 3/4 brick depending on how much you like)
- Parmesan Cheese
- Water (1/2 cup)
Instructions
- In a large saucepan, cook the ground beef and onion together.
- When the ground beef is browned, add the tomato sauce, onion, and basil, add water and simmer lightly for 10 minutes.
- Layer thin layer of sauce in the bottom of a large glass oven dish.
- Layer lasagna noodles on top of sauce.
- Layer thin layer of sauce on top of the noodles, and then spread a layer of cottage cheese and sprinkle mozzarella and parmesan on top.
- Continue layering like this until you're out of ingredients. Make sure your top layer is sauce and cheese!
- Bake for 30-45 minutes at 350F.
- Serve with a fresh caesar salad!
Have you ever sat down for a quick bite at The Spoke and ordered everyone's favorite, the CLT? I don't know what it is about the CLT, but it's an extremely addicting wrap they serve with lettuce, tomato, marble cheese and chicken. Don't forget the special mayo sauce they serve with it!
How many of you actually sit down and plan to add a little more aluminum to your diet? I sure don't, but that's what happens EVERY TIME. The foil wrap the CLT comes in always ends up getting chewed on, even when you're being most careful not to!
This afternoon I sat down at The Spoke to enjoy a CLT while waiting for my group members to show up and was actively thinking to roll the tin foil down after every bite.
Minutes later I was gnawing on a fair sized chunk of aluminum...
Maybe CLT's are just so good that you can't help but eat them quickly, and therefore get to the tin foil faster than you can roll it down, I don't know, but I think I'm just going to have to start accepting the foil as a part of the CLT.
I like dips and/or dipping. Try this chopped artichoke and Parmesan & Romano dip when you have company.
Ingredients
- Chopped artichoke hearts (14 oz can, jar, whatever)
- Parmesan cheese (1/2 cup)
- Romano cheese (1/8 cup)
- Mayonnaise (1 cup)
- Garlic salt (1/2 tsp.)
- Lemon juice (a few splashes)
Instructions - Combine ingredients in a mixing bowl and mix well.
- Transfer contents of mixing bowl to serving dish.
- Bake at 350F for 12 minutes.
- Serve with baked tortilla chips, crackers, or toasted pita.
I always find myself looking for something quick to grab and snack on. Unfortunately, anything good will take time to make, and if I ate anything frozen, somewhere on the planet, a kitten might be sacrificed.
This crab dip recipe I'm about to share solves those problems! I usually make two or three at a time and refrigerate or freeze them (worst case) before they're baked.
Ingredients
- Cream Cheese (8oz package will suffice, let it warm to room temp)
- Onion (2 tbsp, chopped)
- Salt
- Crab Meat (1 can)
- Horseradish (1 tsp.)
- White Wine / Cooking Sherry (2 tbsp.)
Instructions - Mix.
- Bake at 325F for 15 minutes.
- Garnish with any available spices, parsley, bay leaves, paprika, etc.
Awesome eh? I like to toast pita bread until it just gets crispy, and serve those with it. Otherwise, get some thick restaurant tortillas, and bake them in the oven for 5 minutes along with the dip.
The way this flank steak is prepared is simple, not very time consuming and in my opinion, one of the most tender, and flavorful ways to prepare beef. It'll knock the socks off of anybody who you make it for.
Ingredients
- Flank Steak (try to get a medium thickness cut, ask the butcher)
- Kraft BBQ Sauce (1/2 bottle)
- Willies Chili Sauce (1/2 bottle)
Instructions
- In a mixing bowl, combine BBQ sauce and Chili sauce. Mix well.
- On a cutting board, score the flank steak diagonally and lightly to provide crevices for marinading.
- Line a large baking sheet with foil, and spread enough of the chili sauce mix to cover the bottom of the flank steak.
- Set the flank steak on top of the foil sheet, and spread a good amount (leave a tiny bit) of the chili sauce mix to cover the top of the flank steak.
- Marinade for 3 hours.
- When ready to cook the flank, set oven to BROIL and place the flank in the oven. It's going to get somewhat smokey, so open a window and take the battery out of your fire detector!
- Cook for 10 minutes on each side. When you flip the flank steak, add the remaining chili sauce mix to the freshly exposed side. If your flank is pretty thick, add 2-3 minutes per side.
- Done! My favorite sides to serve with this are green beans and baked potatoes.
I remember growing up watching Garfield cartoons. He could scarf entire lasagna's in a matter of seconds, cutting a small piece out then eating the rest of the lasagna. I never really thought about how strange a lasagna-eating cat was, but, it was entertaining nonetheless.
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