Mrs. Bear's Meaty Lasagna

Sauce

2 tablespoons olive oil

1/2 cup diced white onion

1 large can stewed tomatoes (Italian style - garlic, basil, oregano, etc.)

1 medium can diced Italian seasoned tomatoes (Italian style)

1 small can tomato paste - plus 2 cans filled with water

1 small can tomato sauce (Italian style)

2 tablespoons Italian herb seasoning

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon white sugar

1 tablespoon black pepper

1 lb ground chuck (crumbled, cooked until brown over md heat in a skillet, drained of grease)

3 hot Italian sausage links (meat removed from casing and cooked with ground chuck)

Filling

16oz ricotta cheese

1 egg

1 tablespoon Italian herb seasoning

1 teaspoon garlic salt

16 oz shredded mozzarella cheese

1 box no cook lasagna noodles

1 large baking dish

Tinfoil

Non-stick cooking spray

Directions

1. Over medium-low heat, cook the onion in olive oil in a large saucepan until translucent. Add the stewed tomatoes, diced tomatoes, and tomato sauce. Add the tomato paste, plus fill the can with water and pour into saucepan two times. Add the seasoning and cook uncovered for 20 minutes over low heat, stirring frequently. Add the meat and cook for another 45 minutes uncovered over low heat, stirring frequently.

2. Preheat oven to 400 degrees F. Combine ricotta, egg, and seasoning in a mixing bowl. Set aside.

3. Coat the bottom of the large baking dish with sauce. Add one layer of noodles. Use a spatula to shmear a thin layer of the ricotta mixture over the noddle layer. Add a layer of sauce. Sprinkle with mozzarella cheese. 4. Cover with a layer of lasagna noodles and repeat the steps for the ricotta, sauce, and mozzarella until you only have enough noodles for one last layer. Top the noodles with sauce and sprinkle mozzarella cheese. 5. Spray a large piece of tinfoil with non-stick cooking spray. Cover the lasagna with the tinfoil, sprayed side down, and bake for 45 minutes. Remove the tinfoil and bake for 5-8 minutes or until cheese is bubbly.

Aunt Ella's Macaroni and Cheese

I don't know who Aunt Ella is... but she sure knows how to make some New England mac n cheese!!

I found this recipe in my beloved The Cape Cod Style Cookbook by Jerome Rubin. I paired the cheesy goodness with some fresh corn on the cob and Turkey Meatloaf Muffins last night and let me tell you....Mr. Bear was a very very happy husband.

8 oz macaroni (your favorite shape)

1 tablespoon butter, softened

1 egg, well beaten

1 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon nutmeg (omitted)

1/2 teaspoon garlic salt (added)

1 tablespoon boiling water

1 cup milk

3 cups shredded cheddar cheese

1/4 cup grated onion (omitted)

Paprika to taste

1. Preheat oven to 350 F. Cook the macaroni in boiling water until al dente. Drain the macaroni and return to saucepan. Stir in the butter and the egg.

2. In a large bowl, combine the mustard, salt, garlic salt, and nutmeg with the tablespoon of boiling water. Stir in the milk, 2 1/2 cups of the cheese, onion, and macaroni.

3. Pour the macaroni into a lightly greased baking dish. Top with remaining cheese and sprinkle with paprika. Bake 1 hour or until the top is all light brown and crusty. 

Carmelized Leeks and Tomato Pasta

I made up this recipe a few nights ago when all we had in the fridge was a few cheeses, leeks, and some fresh parsley. Enjoy my recipe!

2 leeks

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon light brown sugar

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 can drained diced Italian tomatoes (garlic, basil, oregano)

1/2 teaspoon garlic powder

1 tablespoon butter

1 tablespoon flour

1/4 cup milk

1/4 cup shredded Fontina, plus extra for garnish

1/3 cup shredded Parmesan, plus extra for garnish

1 tablespoon fresh chopped Italian parsley, plus 1 tablespoon for garnish

1/2 tablespoon dried oregano

2 bags Shirataki Angel Hair Noodles, drained and rinsed thoroughly

Handful black pitted olives

Crumbled bacon

1. Cut off roots, outer leaves and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water to remove grit/dirt and cut each half into 1-inch half moon strips.

2. Combine butter and oil in a large nonstick skillet over med-low heat. Add leeks to pan; cook 10 minutes, stirring occasionally. Stir in brown sugar, salt, and pepper; cook 10 minutes, sitrring occasionally.

3. Add tomatoes and garlic powder; cook 8 minutes. Pour contents in a bowl and cover. Cook Shirataki noodles according to directions on package. Drain.

4. Turn heat to low. In the same skillet, add 1 tablespoon butter and melt. Sprinkle in one tablespoon flour. Using a rubber spatula, combine the butter and flour so it is a paste. Whisk in 1/4 cup milk until there are no clumps and mixture is smooth.

5. Remove skillet from heat and add cheeses; whisk until sauce is thick, but smooth. Add parsley and oregano. Stir in leeks and tomatoes. Put skillet back on burner over low heat and cook 3 minutes.

6. Add Shirataki noodles to the skillet and stir to combine. Garnish with olives, parsley, and cheeses.

*Note: I used half a bag of egg noodles b/c I only had one bag of Shirataki. Any kind of pasta will work well with this recipe!*

A song about Meatballs...

I wrote this little ditty on November 20, 2008 for Mr. Bear in honor of my fabulous meatballs....and Kelis and her "Milkshake"...whatever happened to her anyways?

"My meatballs bring Mr. B to the kitchen,

And he’s like

Theres nothin better than yours,

Damn right, they are the best,

I can teach you,

But I’ll have to charge

I know you want it,

The recipe that makes these,

My meatballs are a hit.

They'll make your tummy growl,

The way I cook,

No one can deny….my skills.

La la-la la la,

Warm the oven up.

Lala-lalala,

The meatballs are com-ing"

Do you want my meatball recipe?

Mini Mac and Cheese Bites

Source: Photo from YumSugar - Recipe adapted from Food & Wine

Ingredients

1/2 pound elbow macaroni

1 1/2 tablespoons melted butter

Non-stick cooking spray

2 tablespoons all-purpose flour

3/4 cup milk

1 block Velveeta, cut into small cubes

1 large egg yolk

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic salt

2 tablespoons Parmigiano

Directions

1.Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.

2. Spray four 12-cup, nonstick mini muffin tins with non-stick cooking spray.

3.In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes.

4.Add the cheddar and American cheeses and whisk until melted.

5.Off the heat, whisk in the egg yolk, salt, pepper, and garlic salt. Fold in the macaroni.

6.Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle Parmigiano on top.

7.Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Easy Tomato Sauce by Mrs. Bear's Momma

Here is the easiest tomato sauce recipe from the GREATEST Momma in the whole wide universe.

1 large can plum tomatoes

2 tablespoons olive oil 

1 tablespoon garlic (crushed)

1 cup onion (diced)

2 tablespoons oregano

2 tablespoons basil

salt

pepper

parmasean cheese

Heat olive oil in a dutch oven or large saucepan.

Add garlic and diced onions. When translucent, add can of tomatoes.

Use a wooden spoon to break up the tomatoes.

Season with spices.

Cook for 45 minutes, stirring frequently. 

Serve over pasta.

This is a quick light sauce that will serve atleast four. If you want a thicker sauce, add one can of tomato paste and cook for atleast one hour 30 minutes, stirring frequently.

Paula Deen's Cheese Noodles

1 cup cottage cheese
1 cup sour cream
One 6-ounce package egg noodles, cooked and drained
2 tablespoons grated onion
1 teaspoon Worchestershire sauce
1/2-3/4 teaspoons garlic salt
1/2 cup grated Parmesan cheese
Plus: 1 cup steamed broccoli, 2 pieces leftover cooked chicken breast (olive oil, salt, pepper, parsley), 1/2 cup shredded mozzarella cheese

Stir together the cottage cheese, broccoli, chicken, and sour cream, and add this to the cooked noodles. Add the onion, Worchestershire sauce, and garlic salt to taste, and place in a greased casserole. Sprinkle the Parmesan over the casserole and bake at 350 degrees for 45 minutes.

Orzo and Three Cheese "Risotto"

from Vegetarian Dinner in Minutes by Linda Gassenheimer

I haven't made this yet but it is on my list of "Must Try Soon"...I included my probable changes
and additions to the recipe =0)
(source)

4 cups vegetable broth
1 teaspoon saffron strands (prob won't include this)
1/2 medium red onion, diced (prob will use white onion)
4 oz crumbled feta cheese (sundried tomato)
2 cups uncooked orzo
1/2 cup nonfat ricotta cheese
1/4 cup skim milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper
Salt and Pepper to taste
Parsley

1. Bring broth and saffron to a boil in a large nonstick saucepan. Add onion, feta cheese, and orzo. Return to a boil and cook, uncovered, 5 minutes, sirring occasionally.
2. Meanwhile, in a medium-sized bowl, mix ricotta cheese, milk, Parmesan cheese, and cayenne together.
3. Test orzo to make sure it is cooked thoroughly and cook another minute or two if necessary. Stir in the ricotta mixture and adjust with seasoning (salt and pepper) to taste.

Tip: Orzo tends to stick to the bottom of the pan. Use a nonstick pan, or scrape the bottom several times while cooking.

Risotto al Funghi

from The North End Italian Cookbook by Marguerite DiMino Buonopane

"Risotto requires a little more effort than most of my recipes, but it makes a wonderful meal in itself or a side dish to accompany any meats or fishes. This risotto recipe is richer than most."


3 tablespoons finely chopped onion
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped celery
salt and freshly ground pepper to taste
10 ounces fresh mushrooms, thinly sliced
1 cup milk
1 1/2 cups Italian Arborio rice
4 tablespoons cream
2 14 1/2 oz. cans chicken broth, heated in a saucepan
1 tablespoon butter
1 cup grated Parmesan cheese


1. In a deep saucepan, over medium high heat, saute the onion and garlic in oil.
2. Add the parsley, celery, salt and pepper.
3. Discard the garlic when it becomes pale brown.
4. After about 5 minutes, add the mushrooms and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender.
5. Add rice and cream.
6. Cook the rice by adding the hot chicken broth, a ladelful at a time. Stir constantly and add more broth to rice mixture as liquid evaporates. Watch carefully to prevent rice from burning.
7. When rice is cooked (approximately 25 minutes), add the butter and cheese. Serve immediately.

Mrs. Bear's Take on Mr. Bear's Shrimp Pasta

Even though Mr. Bear will never have to cook now that he is married to me, it does not mean that he doesn't know how for the times when I am not around (or when I don't want to cook!). In college, when he finally moved into a clean place that had a kitchen he could actually cook in (think no roaches or mice, roommates who clean their dishes within 2 days of eating off of them), he would whip up a shrimp broccoli pasta dinner once a week and invite me over. I taught him how to make it - and he always did a great job! Now that we are living off of actual salaries, we can spice it up with different ingredients. Here is my take on Mr. Bear's dish:

Ingredients

1 box angel hair

2 heads broccoli - rinced and chopped

8 oz pre-sliced button mushrooms

Extra Virgin Olive Oil

2 teaspoons minced garlic

1 teaspoon garlic powder

1/2 - 1 teaspoon red pepper flakes

salt & pepper

1/2 lbs shrimp - deveined, shell removed - but tail left on

(make sure the shrimp are rinsed thoroughly)

1 tablespoon fresh or dried parsley flakes

2 tablespoons dry white wine
1 jar pitted kalamata olives - drained (optional)

Shredded parmesan cheese

Directions

1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.

2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.

3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.

4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.

5. Combine the shrimp, veggies, kalamata olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste - you may need more seasoning (of your choice). Sprinkle with shredded parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with. =0)

Italian Baked Chicken and Pastina ala Giada

I made a version of this recipe last winter for Mr. Bear and I one cold windy night. Pastina has been a favorite comfort food of mine since I was a little girl - definitely ate a lot of it whenever I was home sick from school (think lots of butter and plain pastina). I used to call it the Tiny Pasta With the Stars.

I still eat Pastina quite often, however I like to jazz it up with different kinds of veggies, spices, and sauces. Here is Giada De Laurentiis's Italian Baked Chicken and Pastina - looks perfect for a chilly January night!

Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Directions
Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

A Recipe from Samantha

Samantha's Spicey Baked Macaroni

I think it is safe to say that all of the girls in my family know how to cook. We are all from Italian descent (aka my Grandmother mom's mom). My cousin, Samantha, sent me a text photo of a tasty looking dish earlier today and I just had to share her recipe. She took a Giada De Laurentiis recipe and made it her own (sounds exactly like something I would do!). My cousin is my mom's sister's daughter and more like a sister than anything! I love her so much and can't wait for her to come visit us next month! Without furter adeau: Samantha's Spicy Baked Macaroni!

3/4 lb whole wheat elbow pasta
EVOO- enough to coat saute pan
1 onion, chopped
1 can of diced tomato, with juice
3 garlic cloves, chopped
1/2 lb baby bella mushrooms, quatered (or pre-sliced)
1 bag frozen cut leaf spinach
1/4 cup romano, plus 1/3 cup
1/4 cup parmigano reggiano, plus 1/3 cup
1/2 cup breadcrumbs
12 oz mozzarella, cubed (I also used 8 small fresh mozz balls)
1/2 tsp crushed red pepper (i've also used up to 1 tsp to add some extra kick)
1/4 tsp nutmeg
butter or margarine- enough to grease baking pan plus about 2 tbsp to dot the top

1. Preheat oven to 350 degrees
2. Boil water and add pasta- cook until al dente.
3. In saute pan/skillet over medium heat add oil, mushroom, onion and garlic- cook about 7 mins or until onion is golden. Add tomatoes, spinach, crushed red pepper- cook 5 more minutes.
4. Mix 1/4 c romano and 1/4 c parm with bread crumbs. Grease casserole dish/baking pan and coat the bottom and sides of the greased pan with half the bread crumb mixture.
5. In large bowl mix the veggie mixture, pasta, nutmeg, and the remaining parm/romano cheeses. spoon into prepped baking pan. Top with remaining bread crumb mixture and dot the top with remaining butter. Bake until golden brown ~30-40 mins.
ENJOY!! :)

Thank you my lovey for the awesome recipe. I can't wait to try it for myself. Love you!

Bertollis Makes It Easy

One of Mr. Bear's FAVORITE meals is baked penne with vodka sauce. I always use penne and Bertoli's Vodka Sauce, but the extras often vary: chicken, olives, broccoli, spinach, tomatoes, meatballs, and so on. Last night I whipped up a very SIMPLE broccoli, olive, pasta bake.
Ingredients:
8oz shredded Mozzarella Cheese
1 jar Bertolli Vodka Sauce
1/2 can medium Black Pitted Olives
2 small heads of Broccoli
Olive Oil
1 teaspoon minced Garlic
1 box Penne
Salt & Pepper


1. Preheat the oven to 375 degrees F. Coat the bottom of a medium skillet with olive oil. Add the minced garlic. Heat the olive oil and garlic on low-medium.
2. Roughly chop the broccoli and add it to the skillet. Using a rubber spatula, move the broccoli around so that it does not burn. If it starts to stick, add a tablespoon of water to the pan. Keep the broccoli cooking on low-med heat.
3. Boil a large pot of lightly salted water. Add the penne. Cook 10-12 minutes. Drain.
4. Pour the cooked pasta in a large baking dish. Add the broccoli and olives. Cover the pasta with 80% Vodka sauce (reserve the rest for after the dish is complete). Sprinkle a good amount of salt and pepper over the pasta.
5. Using a slotted spoon, mix the pasta, broccoli, olives, and sauce together. Cover the pasta with 8oz shredded mozzarella cheese. Bake uncovered for 20 minutes.

Serve alongside a fresh salad, crusty Italian bread, and a glass of red wine. ENJOY!