Friday, December 12, 2014

Facebooktwitterpinterest

Today in food history:

1922 Peter Paul Candy Mfg. Co., Inc. registered ‘Mounds’ trademark (candy bar).

Today is National Cocoa Day

 

Pasta from scratch!

Pasta from scratch!

Today’s lunch special: Home-made pasta with a cream ham & bacon tarragon cream sauce. Soup: Cream of vegetable. Scones: Blackberry

Facebooktwitteryoutubeinstagram

Tony’s Turkey Lasagna

Facebooktwitterpinterest

Here’s a great way to “recycle” your turkey left-overs.

Tony’s Turkey Lasagna

Ingredients:

1 box of lasagna
2 tbs. of butter
3 cups cooked and cubed turkey
2/3 cup chopped onions
1 tsp. of salt
1 tsp. of black pepper (ground)
1 garlic clove minced
3 1/2 cups of tomato sauce (not meat)
¼ cup chopped green or red peppers
½ tsp. oregano
¼ cup grated Parmesan cheese
¾ cup grated mozzarella cheese
¾ cup cottage cheese

How to:

Bake the lasagna as indicated on the box.

Melt butter in saucepan on medium-high heat, add the onions and cook till translucent, add the turkey and all of the spices and cook for 4-5 minutes. Add the tomato sauce, peppers, lower to low heat and cover, let cook for about 20 minutes.

Now to build your lasagna, put a small amount of sauce (just enough to cover the bottom of your dish (should be about 13 x 9), cover with one layer of lasagna noodles, cover this layer with half of the turkey tomato sauce, sprinkle a little bit of both cheeses, cover with another layer of noodles, spread evenly the cottage cheese (omit grated cheese on this layer), cover with noodles, cover with remainder of tomato sauce. Spread the remainder of the cheeses.

Cook for 30 to 40 minutes (uncovered) at 375 degrees. Allow the pasta to rest for 10 minutes before cutting into it.

Facebooktwitteryoutubeinstagram

Grilling Sweet Summer Corn

Facebooktwitterpinterest

In season, there is nothing like summer corn especially Ontario grown corn cooked on the BBQ!

We love love BBQ corn

We love love BBQ corn

Most of the time we just boil some corn, smear some butter on it, season with salt & pepper and eat it off the cob. But once in a while, you might like to grill it, cut if off the cob and use it in corn salsa, relish, salads or as a side dish.

Grilling corn is easy. The trick is to not let it burn so don’t walk away from the grill once you start, at least not for too long. Here is a great way you might want to try at home.

Grilled Corn Ingredients:
• Corn on the cob
• Butter
• Salt & Pepper

Prep the Grill & Corn

You can cook the corn in the husk, but you need to soak the corn in cold water for about 30 minutes so that plenty of moisture is inside the husk, otherwise it will burn easily. It takes about 10 minutes to cook it. After it’s been cooked, you can pull the husk back (without removing it), then grill it a couple of minutes on each side, then brush with butter, salt, and pepper. It’s great grilled. And leftover grilled corn makes great salsa!

Love and Corn

Facebooktwitteryoutubeinstagram