Breezy Mama

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Delish Dish

Easy Lasagna

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lasagnaMy friend Kajsa gave me this recipe for lasagna–it is by far the easiest recipe that I have found for the dish. Great to make if you’re taking dinner to someone who just had a baby–the whole family likes it and it makes enough to have leftovers which can be frozen for later use.

Ingredients:

1 pound ricotta cheese
4 cups shredded mozzarella cheese (Sargento makes a 4 cup pack)
1 egg
1 pound ground turkey
1 teaspoon salt
1 teaspoon oregano
Dash pepper
2 quart spaghetti sauce
9 lasagna noodles, uncooked
3/4 cup water

Directions:

Fully cook meat in pan and set aside.  In a large bowl, mix ricotta cheese, 2 1/2 – 3 cups of mozzarella, egg, salt, pepper, and oregano.  Mix in meat.  In a greased 9×13 inch pan, layer sauce, 3 noodles and half of the cheese mixture.  Repeat.  Top with remaining sauce.  Sprinkle with remaining mozzarella.  Pour 3/4 cup of water around the edges of the pan.  Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes.  Let stand for 15 minutes, covered, before serving.  Lasagna can be assembled ahead of time and refrigerated until ready to bake.  Also, freezes well in serving size portions.

breezy_deal1Breezy Mama Tip: I’ve made the filling in a variety of different ways, but my favorite is Italian sausage with frozen spinach and Newman’s Own Cabernet Marinara for the spaghetti sauce.

Delish Dish: Parmesan Chicken with Basil Polenta

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vbheadshotsmallContributed by Chef Vanessa Banfield of Mother’s Helping Hand

This a family (kid) friendly recipe. Chicken is a great lunch item for school kids, too.

Can be simply prepared in about 30 minutes.

Parmesan chicken with basil polenta

Ingredients:
2 Chicken breasts – boneless skinless
¼ cup flour
1 egg
¼ cup breadcrumbs
¼ cup grated parmesan cheese
Salt and pepper to taste
2 tablespoons olive oil

Method:
Heat oven to 350 degrees
In three small bowls place 1 with flour, 1 with egg and 1 with the breadcrumbs and parmesan cheese
Beat the egg.
Rinse and dry the chicken breasts and dredge first in the flour, then the egg then the breadcrumb and cheese mixture.
Heat the oil in a shallow fry pan. Cook the chicken breasts browning on each side. This goes quickly because the cheese browns easily so approximately 2-3 minutes each side.
Place the chicken breasts in an oven proof dish and finish cooking in the oven for about 15 minutes or until when pierced with a knife the juices run clear.

Polenta

Ingredients:
1 cup milk
1 ½ cups water
1 cup polenta (quick cooking)
4 tablespoons butter
1 cup grated parmesan cheese
½ cup basil finely sliced
½ – 1 teaspoon salt
¼ teaspoon of pepper

Method:
Bring water and milk to boil. Sprinkle in the polenta whisking constantly. Cook for a few minutes whisking constantly as this will thicken quickly. Stir in the butter, cheese and basil. Cook on low for about 5-10 minutes. Check for seasoning. Depending upon the saltiness of the cheese you may wish to add more depending upon your taste.

About Breezy Contributor Vanessa: After 12 years in the media industry, Vanessa’s passion for food and all things culinary finally won her over. Following her passion, she started Mother’s Helping Hand and has been bringing families together at the dinner table by providing delicious meals.V

Slow Cooker Mexican

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slowcookerNothing stresses me out more than coming home after a long day and having to figure out what’s to eat while trying to calm two cranky kids. Because of this, the slow cooker can be my saviour. The following recipe, given to me by my friend Jen, is so easy, you can throw it in the cooker five minutes before you’re supposed to head out the door.

Ingredients:

  • four chicken breasts or 1.5 pounds of pork
  • one can condensed Campbell’s Cream of Mushroom soup
  • one medium sized jar of green salsa (salsa verde)

Directions:

  • Put the meat in the bottom of the cooker (if you’re using chicken, the breasts don’t even need to be defrosted).
  • Pour the condensed soup (don’t add water or milk!) and the salsa on top.
  • Turn slow cooker on low and voila! go enjoy your day. Dinner will be ready in about 7 hours!

The best thing about this meal is that you can use the meat filling as tacos (garnish with chopped cilantro, onions and tomatoes) or roll it up in tortillas and make burritos, or serve it on the side with rice and beans. So versatile!

breezy_deal1Breezy Mama Tip: If you don’t have a slow cooker, you’re missing out on life. I have the one pictured here, and it is fantastic, especially for only $19.99. Can’t live another second without owning one of your own? Click here to purchase.

Delish Dish: Turkey Chili in 30 or Less

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turkey-chili1 Contributed by Food2.

Spring’s allegedly here but based on forecasts across the country, there’s still time to fire up some good chili. Plus, depending on how you top it, you can still be beach-ready by summer.

The recipe provides a good blueprint for great chili. That said, customize it and make it your own. A little chocolate is a great add-in — the sweet creaminess balances some of the heat. It’s also a good budget dinner — use what you already have in your kitchen: different beans, different beer, frozen corn…go nuts.

Turkey Chili in 30 or Less

Recipe Ingredients

3 tablespoons olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 bottle of beer (a 12-ounce Mexican lager is great — Pacifico, Sol, etc.)
1 (14 1/2-ounce) can whole peeled tomatoes
1 (15 1/2-ounce) can kidney beans, rinsed and drained

Optional toppings: scallions, cilantro, avocado, sour cream, grated jack cheese, tortilla chips

Directions

1) Heat the olive oil in a large, heavy skillet over medium-high heat.
2) Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until your kitchen starts smelling delicious, about 3 minutes.
3) Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
4) Add turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
5) Add beer and simmer until reduced by about half, about 8 minutes.
6) Add tomatoes to skillet–crushing them in your hands first –along with the beans; bring to a boil.
7) Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Serve up in bowls and top with your favorites.

Tip: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.

Want more comfort food? Check out Food2.

Delish Dish: Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth

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deidreUrban Epicure’s Deidre Hopp — who has cooked for Jerry and Jessica Seinfeld, Trina Turk and more — gave Breezy her recipe for:

Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth

Mahi-mahi w/Macadamia Nut Crust and Spice Coconut Broth
2 – 6 ounce mahi-mahi fillets
½ cup fresh lime juice
1/3 cup panko (Japanese breadcrumbs)
¼ cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
4 tablespoons (1/2 stick) butter, melted divided

Place mahi-mahi in shallow dish. Pour lime juice over. Marinate 1 hour at room temperature, turning fish occasionally.

Preheat oven to 350 degrees. Combine panko, nuts and cilantro in small bowl. Mix in 2 tablespoons of melted butter. Season generously with salt and pepper. Pour remaining 2 tablespoons into shallow baking dish. Remove mahi mahi from marinade and place in baking dish, turning to coat with butter; sprinkle fish with salt & pepper. Dredge fish in panko mix, pressing gently to adhere. Bake fish is opaque in center, about 10 minutes.

Sauce
1 ½ cup coconut milk
¼ cup fresh squeezed lime juice
3 cloves minced garlic
1 tablespoon curry powder
1 tablespoon vegetable oil

Heat oil, sauté garlic until soft.
Add other ingredients and bring to boil, remove from heat.