Here are some of the treats available starting this Thursday! We love, love Valentine’s Day!
Here are sugar heart shaped cookies with red chocolate drizzle.
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Here’s a great way to “recycle” your turkey left-overs.
Tony’s Turkey Lasagna
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
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.
I love, love BBQ season. Grilling our meals is a favourite in our household. True that I could eat burgers every day, but there are many other foods you can grill; vegetables, pizza, and even bacon and eggs!
I love asparagus on the BBQ, all you need to do is toss the asparagus with some olive oil and balsamic vinegar & season with salt and pepper… and yes, it takes about 8 minutes to cook directly on the grill (move them around about half way in to the cooking process).
The key to a successful BBQ meal is the prep of the meat or vegetable you’re cooking. When it comes to meats you want to season well with; salt, pepper, herbs and/or rubs & olive oil). As for vegetables a little bit of olive oil (or duck fat) & some seasonings (like salt, pepper, fresh herbs) and you’re off to the races. A ziplock bag will become your new best friend; for the meat you want to put everything in the bag with your seasonings of choice and allow it to marinate for a few hours (taste best if done the day before). As for the vegetables you only want to use the bag to allow for an even covering of your vegetables. Cooking the vegetables works well in a cookie sheet or in a BBQ pan (the ones with holes at the bottom).
Here’s a simple BBQ sauce you can make to either marinate and/or cook your BBQ meats:
Tony’s super simple BBQ sauce
1/2 cup tomato sauce
2 tbs. brown sugar (or maple sugar)
2 tbs. Worcestershire sauce
1 tbs. cider vinegar (or red wine vinegar)
¼ tsp. hot pepper sauce or cayenne pepper (optional)
1 tsp. garlic powder
1/4 tsp. mustard powder
1/4 tsp. salt
1/4 tsp. pepper
Zest of 1 orange (medium sized)
Simply mix all of the above ingredients together and let sit in the fridge for a few hours (this will allow the spices to merge with the liquids), this sauce will keep for about 4 days in the fridge (in a sealed container). Feel free to experiment with this recipe, use what you have on hand… cooking is all about trying new things.
Love & BBQ