Showing posts with label Make Ahead Meal. Show all posts
Showing posts with label Make Ahead Meal. Show all posts

Kin's Kickass Chili

Recipe originally posted Apr 23, 2008. Photos, text and recipe updated June 27, 2012

Chili is a classic comfort food for me. Growing up whenever my Dad made chili, we always ate it on top of spaghetti noodles with shredded cheddar cheese on top.  Now THAT'S comfort food for me! The last time I was at my Dad's he cooked that meal and after one bite I breathed a deep sigh...ahhh home.  

Since getting married, my husband and I have created our own traditions and we eat a big bowl of chili with amazing Cornbread Muffins.  I LOVE the sweetness of the muffins with the bold, rich flavors of the chili. 

The thing I love about chili is how easy it is to make a big batch.  There are SO many options for what to do with the chili afterwards, it's a great way to transform leftovers or do something different to switch up your dinner routine.  Below I've put together a ton of ideas for you.

Recipe by Meal Planning 101
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Serves 6

1 lb lean ground beef
1 onion, diced
2 stalks of celery, diced
3 cloves of garlic, minced
1 cup mushrooms, sliced
Salt and Pepper
1 28 oz can diced tomatoes
3 15oz cans of beans, your choice (I like 1 can of red kidney beans and 2 cans of navy.  Black beans, pinto, chickpeas...use whatever you like)
1 can tomato paste
1 tbsp chili powder
1 tsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
1 tbsp brown sugar
1 tbsp balsamic vinegar


In a large pot over medium-high heat, brown the ground beef. Add the onion, celery, garlic, and mushrooms. Continue until the beef is brown and the veggies are soft. Season well with salt and pepper. Add the can of diced tomatoes and tomato paste, cumin and chili powder (and Poco Picante Salsa Mix if you're using it.) Once you stir this in, turn your heat down to low. Let this sit and simmer for at least an hour.

In the last ten minutes of cooking stir in some frozen corn, brown sugar and balsamic vinegar.  Taste and adjust seasonings before serving.

*Adapted to the Slow Cooker : Brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. A few minutes before eating, stir in the frozen corn, brown sugar and balsamic.


Click here for printable version of Kin's Kickass Chili

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THE RESULTS?
Over the years, I've been continually tweaking my chili recipe.  I loved the sweetness that the little pops of corn added, so I played around a bit with adding sweetness to the tomato gravy.  Sometimes I swap out one of the cans of beans for a can of pork 'n beans or baked beans, and other times I just add a tablespoon of brown sugar.  To balance out the sweetness I always add a splash of vinegar.  It cuts through the richness of the broth as well.

Meal Ideas:

  • Cowboy Spaghetti : Kin's Kickass Chili over cooked spaghetti topped with shredded cheddar


Ideas for Leftovers:

  • Chili Cheese Mac - Cook 2 cups of dry macaroni in salted boiling water until al dente and drain.  While macaroni is cooking, make cheese sauce by melting 2 tbsp of butter in a large saucepan over medium heat. Add 2 tbsp of flour and whisk for a couple minutes to let the flour cook down.  Slowly whisk in 1 cup of milk and stir to combine.  Simmer a couple minutes until thickened then stir in 1 1/2 cups shredded cheddar cheese and season with salt and pepper.  Stir in 2 cups of leftover chili, then pour the chili cheese sauce over the cooked macaroni and stir together to combine.  Serve. 


  • Chili Cheese Macaroni Casserole - spread cooked macaroni noodles in the bottom of a casserole dish and top with chili.  Sprinkle with cheese and bake at 350 degrees for 20-30 minutes until hot and bubbly.

  • Chili Cheese Fries - Bake fries and season with seasoning salt when they come out of the oven. Plate up some fries and top with hot chili, shredded cheddar cheese, a dollop of sour cream, chopped green onions and finely chopped jalapenos if desired.

  • Chili Cheese Dip - Spread a package of softened cream cheese on the bottom of a pie plate.  Top with 2 cups of chili and 1 cup of shredded cheddar.  Microwave for 3 minutes until hot or bake at 350 degrees for 20 minutes.  Top with chopped green onions and diced tomatoes.  Serve with tortilla chips for dipping.

  • Chili Dogs - Cook hot dog and place in a hot dog bun.  Top with chili, shredded cheddar, chopped onions, and mustard.

  • Chili Cheese Burritos - On a large flour tortilla scoop some warmed chili down the center. Top with shredded cheese and pickled jalapenos.  Roll into a burrito.  You could even pop this into the microwave for 10-20 seconds just to melt the cheese and heat everything through.   Serve with sour cream for dipping.
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Curried Chicken Noodle Soup with Spinach and Chick Peas


Soups are my new fascination. Taking pittens and scraps of food and turning them into something warm and brothy makes my feel smart and resourceful not to mention it taps into my creativity in the kitchen. In the case of this roasted chicken, my goal was to use up every last scrap of edible remains. The last step in using up your roasted chicken is of course to boil it in a pot covered with water and possibly some root veggies and turn it into a broth....destined for whatever soup or stew combination you can think of.

I usually pull all the meat off the bones of my chicken the same night I roast it. I set all the meat aside in plastic containers (rationed out for all the different chicken dishes I want to use it in) and create the broth the same night. Since I had the day off when I roasted my chicken and I was working all day the next day, I made my broth as well as got a head start on the soup. You can do all the steps up until adding the noodles and spinach, remove from the heat, cool down and put it in the fridge right in the pot you cooked it in if you have the room. The next night all you have to do is pull it out, heat it back up on the stove, add the noodles and spinach and dinner is hot and on the table in 5 minutes. How's that for convenience food?


Recipe inspired by Dinner with Julie.
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Serves 4


1 leftover chicken carcass (optional)

1 tsp fresh ginger, grated
2 cloves garlic, minced
1 celery stalk, diced
1-2 tsp mild curry paste
4 cups homemade chicken broth (or a box of store bought chicken or vegetable stock)
1 cup water
1 cup leftover chicken, shredded (leave out if making vegetarian)
Half 19oz can of chickpeas, drained and rinsed (add the whole can if vegetarian)
2 small bundles of thin Chinese noodles
2 big handfuls of fresh spinach
Salt

To make the chicken broth:
Using whatever leftover roasted chicken you have (this can even be one of those rotisserie ones you pick up at the deli), strip off any meat still left on the bones and set aside. Place the entire chicken carcass in a big pot and cover with cold water by at least 1 inch. Turn the heat up to high until it boils, then turn down to low and let simmer for 1-2 hours. This is all you need to do to get your own chicken broth, but you can add some extra's to give it more flavor. Roughly chop a carrot or two as well as some celery, quarter an onion, and toss it all in the pot as well. You can also add about 10 whole peppercorns if you have them. While it's simmering just skim off any foam or scum that rises to the top. When done simmering, strain out the bones and any veggies. Save 4 cups of broth to use in the soup, anything extra you can pour into clean yogurt containers and freeze.

To make the soup:
In a large pot over medium heat, add a bit of oil. Add your fresh ginger, garlic and celery and saute 3-4 minutes until the celery has softened a bit. Add the curry paste and fry for a minute. Pour in the chicken broth and water and stir to combine, then add the shredded chicken (if using) and chickpeas. Bring soup up to a boil then turn heat down and simmer 15 minutes. Taste and season with salt. Remember that your homemade broth has no salt added yet, whereas store bought will, so season adequately. Turn heat back up to med-high to get it to boil then add the thin Chinese egg noodles. Let cook about 3 minutes until the noodles are tender then remove pot from the heat. Stir in the spinach and serve.


Click here for printable version of Curried Chicken Noodle Soup with Spinach and Chickpeas

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THE RESULTS?
I hate chicken noodle soup. I avoid it at all costs. It's bland and boring and I could think of a million other things to do with my chicken rather than turn it into chicken noodle soup. But CURRIED chicken noodle soup? I'd lick my bowl clean and go back for fourth helpings. The flavors are exciting and unexpected for a soup of this genre and there will be many more pots of this soup made in this house. I loved the thin Chinese egg noodles in this, but you could substitute a thin spaghetti (spaghettini) or even a regular egg noodle. Do try the thin Chinese egg noodles if you can though; they can be found in the International food aisle in a bag. The noodles are rolled into handful sized nests and I used two of them in this dish. Lovely, lovely soup. I'm not sure I can wait for another roasted chicken to make it again though. I may just have to bust out a store bought container of chicken stock and a chicken breast poached in the liquid then shredded to get my fix.


For more inexpensive meal ideas check out the $5 Dinner Challenge.
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Sweet BBQ Tater Tot Casserole


My Mom used to make a tater tot casserole when I was growing up and I remember being very excited to eat the tasty little dish. Since she passed away and my step-father wouldn't give me her personal collection of recipes I haven't eaten it in 15 years. As I was preparing for the birth of my daughter and doing a little freezer cooking, I decided to try and recreate it myself. It was satisfying and very much reminded me of Mom.

Mom's home cookin'...sure to be a kid pleaser.

Recipe by Meal Planning 101
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Serves 4-6

1 lb ground beef
1 small onion chopped
1 clove garlic, minced
1 15oz can tomato sauce
2 tbsp tomato paste
1 tbsp brown sugar
2 tbsp BBQ sauce
1 tsp chili powder
1 tsp cumin
1/3 cup frozen peas
1/3 cup frozen corn
1/2-3/4 bag tater tots
1 cup grated cheddar

In a large frying pan, brown ground beef along with chopped onion and garlic. Season with salt and pepper. Add tomato sauce, tomato paste, brown sugar, BBQ sauce, chili powder, cumin, peas and corn. Simmer for about 5 minutes and then remove from the heat.

Place beef mixture in the bottom of a 9x13 casserole dish (if planning on freezing, cool mixture first). Arrange the tater tots on top of the beef mixture. If you are freezing, wrap in aluminum foil, label and place in freezer.

Preheat oven to 400 degrees and bake for about 30 minutes. If casserole came from the freezer, thaw and bake at 400 degrees for 35 to 45 minutes. To get the tops of the tater tots a little crispier broil for 2-3 minutes or until light golden brown. Remove casserole from oven, sprinkle with grated cheese and put back in oven until cheese is melted.

Click here for printable version of Sweet BBQ Tater Tot Casserole
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THE RESULTS?
I really appreciated the sentiment attached to such a simple dish...and it helped that it was really tasty too. It was a family pleasing meal; just like when I was a kid.  This dish freezes wonderfully as well.

Meal Ideas:

  • Sweet BBQ Tater Tot Casserole + Side Salad
  • Sweet BBQ Tater Tot Casserole + Sauteed Green Beans
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Hamburger Soup

This recipe is totally reminiscent of my childhood. I used to love when my Mom made a big ol' pot of this for us. When I was around 8 or 9 my parents went away for the week so my Grandparents came and looked after us. The only thing I remember about the week away from my Mom & Dad was that Grandma made this soup....and I was comforted.

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Serves about 6-8

1 lb ground beef
1 medium onion, chopped fine
1 28 oz. can of tomatoes
4 cups beef broth
4 carrots, peeled and thinly sliced into half moons
3 stalks celery, thinly sliced
1 bay leaf
1/2 tsp thyme (I usually use dried, but I have also used fresh)
1/2 cup barley
Salt & pepper to taste

In a big soup pot, brown the ground beef and onions over medium high heat. Drain off the fat. Then add all other ingredients and simmer covered for at least an hour, but longer is better.

Click here for printable version of Hamburger Soup
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THE RESULTS?

I love when a recipe is easy, simple and uncomplicated, yet the flavors say otherwise. This is a really satisfying and delicious soup. My toddler loves it as well. I planned to freeze half of it for a meal later on in the month when I've had the baby, but it's so good I'm pretty sure we are going to polish off the big pot before I get a chance.


For more inexpensive meal ideas, visit $5 Dinners.
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Taco Pasta Bake


This was an unusual meal for me to make. We never eat anything in our house that resembles "Hamburger Helper" or that is even thrown together in a "casserole" sort of way. I guess that kind of makes us food snobs (not in a bad way I hope). Anyways, I set out to create a dish from "whatever I had in the pantry, fridge, freezer, etc." Again, not like me....BUT! I totally succeeded in my mission. My husband who originally turned up his nose at the description of "homemade hamburger helper" LOVED it and ate it for 3 days in a row as leftovers. I also pleased my own palate as well as my toddlers. I think I did good.

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Serves 8-10


1 lb ground beef
2 cloves garlic, minced
½ onion, diced
1 celery stalk, diced
1 cup mushrooms, diced
1 lb penne
2 cups salsa
1 cup sour cream
2 tbsp taco seasoning (homemade or store-bought)
½ cup frozen corn
1 can black beans or kidney beans, drained and rinsed
1 cup cheddar cheese, shredded

Preheat oven to 350 degrees. Put on a big pot of salted water to boil for the pasta.

In a frying pan over medium-high heat, fry the ground beef with onions, celery, mushrooms and garlic. Once browned, add the taco seasoning.

Add the pasta to the boiling water and cook until al dente (you want the pasta to be just slightly underdone because it will continue to cook in the oven.) Drain pasta.

In a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. Once all combined, sprinkle shredded cheese over the top. Place in oven for 25-30 minutes until the cheese is nice and melted and the dish is heated through.

Click here for printable version of Taco Pasta Bake
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THE RESULTS?
I have to admit I kind of surprised myself with this one. I didn't expect it to be so tasty! It's weird for me to say, but I definitely will make this again for my family since everyone devoured it. This makes a TON of food so it would be great to feed a crowd or even to make and freeze half. This whole dish could be assembled ahead of time and stored in the fridge until ready to bake.
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Creamy Chicken & Black Bean Enchiladas


My husband spent time in Mexico as a kid, and as a result he pretty much devours anything resembling Mexican food. Whenever I'm meal planning and I ask him what he'd like to eat later in the week, his response is "Tacos, burritos, fajitas, quesadillas...."

I stopped asking him.

Since I know he is always in the mood for Mexican, I wait for the craving to strike me. So when the hankering for enchiladas came over me I created these little babies. The results were gooooooo-oooood!


Recipe by Meal Planning 101
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Serves 6


Filling:
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Taco Rice with Corn and Black Beans)

Sauce:
1 clove garlic, minced
4 oz can diced green chilies
10 oz can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream

1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.

In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.

Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.

Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Taco Rice with Corn and Black Beans or your own favorite rice.

Click here for printable version of Creamy Chicken & Black Bean Enchiladas
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THE RESULTS?
I don't want to toot my own horn (but I will anyways), but this was AWESOME!! My whole family scarfed down their enchilada, including me. My husband admitted that as much as he loves Mexican food, he's never had an enchilada he's liked before.

Did he like mine? Does telling me at least 56 times tonight that I am the best wife ever, that he loves my cooking, and that these were worth 10 stars count?

Variations:

  • These could be assembled ahead of time and stored in the fridge. When ready to eat, just pop in the oven for 35-40 minutes.
  • You could make these meatless by making the Taco Rice with Corn and Black Beans and using that as the filling instead of the chicken and black beans.
Meal Ideas:

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Slow Cooker Minestrone Soup


I work every Thursday and don't get off work until 6pm. By the time my husband gets off work, picks me up, and we pick up our daughter from the sitter, it's at least 6:30pm. If I didn't plan ahead we would end up eating fast food every Thursday! I have found the easiest way for our family to eat supper (without eating out) on those nights, is if I do a slow cooker meal. I prepare the recipe and throw everything into the slow cooker the night before, and put it in the fridge overnight. When we get up in the morning we take the stoneware out of the fridge and set it on the counter to warm up (you don't want to shock the stoneware by putting it straight into the heating element.) Before we leave the house, we put the pot into the heating element and turn it on low to cook all day. Then we come home to a nice hot meal.

Recipe from Sandi Richard - Fixing Dinner
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Serves 6
1 onion, diced
2 stalks celery, diced
3 carrots, diced
2 cloves garlic, chopped
4 cups chicken broth (or vegetable broth)
1 14 oz can diced tomatoes
1 19 oz can mixed beans
2 tbsp tomato paste
2 tsp Italian seasoning (or 1 tsp oregano, 1 tsp basil)
Pepper
1/4 cup basil pesto
1 cup macaroni
Optional: Parmesan rind (I save mine in the freezer for throwing into soups)


I did this part the night before, but you could certainly do it in the morning if you have time. The prep is about 10 minutes to pull it together.

Add onions, celery, carrots and garlic to the removable dish of the slow cooker.  Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan rind and pesto.

Cover with lid and put the slow cooker dish in the fridge if you prepping the night before. Take it out of the fridge in the morning, let it sit on the counter while you are getting ready and then put in your heating element on low for 6-8 hours.

If making right away, turn on low heat until dinner (6-8 hours).

When you get home for dinner:
Fill a large stove-top pot with water and season with salt and bring to a boil. When water is boiling, add macaroni and simmer according to package directions.  When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Garnish with grated Parmesan cheese.

Click here for printable version of Slow Cooker Minestrone Soup
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THE RESULTS?
This was a nice hearty meal to come home to (and cheap because there's no meat). You don't even notice the lack of meat because the soup is so hearty and filling.

I made the mistake once, of adding the macaroni right to the soup...this was fine when we had it for supper, but overnight the pasta soaked up what little liquid was there. There is NO liquid the next day. I would recommend keeping the pasta separate and adding to your bowl as you want it. This recipe makes a TON of soup, so there will be plenty of leftovers.

If you have the time, I think sautéing the vegetables in a saute pan first would add a lot of flavor.
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Slow Cooker Butter Chicken


My husband and I are obsessed with Indian Food, and over a year ago we went to our fellow foodie friends place for dinner where they served us this Butter Chicken with homemade Naan bread that was cooked in their wood stove. It was INCREDIBLE. I have never before had a better butter chicken. I'm serious, not even at an authentic Indian Restaurant. It's THAT GOOD.

I made it this weekend for some friends who happen to frequent an absolutely incredible Indian restaurant in their city...I was hoping to knock their socks off, and I'm happy to report I did just that. I also just discovered an amazing blog called A Year of Crock Potting where this woman made a New Year's resolution to use her crockpot every day for a whole year. She documents and posts the recipes she makes every day, and has not yet repeated a recipe. I think this endeavor is incredible, so I emailed her a copy of this recipe. She was excited and said she would try it out...eek! Thanks Stephanie! You definitely won't be disappointed.

Recipe by Lisa Kremer
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Serves 4

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (can be strung together with needle and thread - I always do it this way, and then a friend informed me putting it in some cheesecloth would be easier...good thinkin')
2 tsp curry powder
1 tbsp curry paste (like Patak’s mild curry paste**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

*If you live in Canada you can find these two spices (as well as the cardamom pods) at Superstore in the International Foods aisle.

**I have also used Patak's Hot Curry Paste and it makes this dish have a good kick to it. When serving company (or kids) I stick with Mild.

Serve with basmati rice and warm naan bread.

Click here for printable version of Slow Cooker Butter Chicken.

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THE RESULTS?
Hands down, THE BEST BUTTER CHICKEN EVER.

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Kin's Kickass Chili


I'm all about chili. I love it so much. Especially on a blizzardy April day like today, it warms the toes. I like a good full bodied chili, with a bit of spice. Not so much that my mouth is on fire, but just enough to be tasty and warm. I'm really picky about my chili, so I have to toot my own horn and say that my chili is THE best. Yep. It is. Especially with my Cornbread Muffins. They balance each other so perfectly.

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Serves about 6

1 lb ground beef
1/2 diced onion
2 stalks of celery, diced
3 cloves of garlic, minced
1 can of mushrooms or 1 cup sliced fresh mushrooms
1 28 oz can diced tomatoes
2 cans red kidney beans
1 can black beans (or whatever kind of beans you like)
1 can tomato paste
1 tbsp chili powder
1 tbsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
Salt and Pepper

In a big pot, turn the heat to medium-high, and throw in your ground beef. While the beef is browning, start chopping up your celery, onion, and garlic.

Let the beef cook for a couple of minutes, and then add the chopped veggies. Add a can of sliced mushrooms or slice fresh mushrooms and add to the beef and veggie mixture. Continue until the beef is brown, and the veggies are soft. Season well with salt and pepper.


I'm all about bean-y chili. There's nothing worse than a chili where you can literally count how many beans are in there on one hand. I use THREE cans of beans. You can mix and match 'em too: sometimes I add a can of beans in tomato sauce or pork and beans, pinto beans, or even chick peas. Today I used 2 cans of red kidney beans, and black beans.


Add the can of diced tomatoes and tomato paste. Also add the cumin and chili powder. And here's my secret ingredient:
It's by a company called Victorian Selections and it is actually a Poco Picante Salsa Mix. It's got a great combination of dried peppers, onions, spices and sugar. Mmm...it gives the chili great flavor and a nice kick.

Once you stir this in, turn your heat down to low. Let this big ol' pot of goodness sit and simmer for at least an hour. It sounds like a long time, but making it is minimal effort and you can also make it ahead of time. It's one of those dishes where you can make it, store it, and heat it up later and it tastes just as good or better than when you first made it.

Okay...so the last ten minutes of cooking I stir in some frozen corn. Corn takes this chili from good to stellar. It really does. I love getting little bits of corn in each bite; you get these little bursts of sweetness in your mouth. Perfect.

*Adapted to the Slow Cooker:
I just made this for the first time in my slow cooker and it was super easy. Just brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. I did this prep work the night before and stored the crock in the fridge overnight. In the morning I just put the crock on the counter while I got ready so it could come up to room temperature and then I turned it on to cook. When you get home, or a few minutes before eating, stir in the frozen corn.

Click here for printable version of Kin's Kickass Chili

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THE RESULTS?
I love my chili, I really do. It's the perfect balance for me. And you seriously CANNOT make this chili without also making my Cornbread Muffins. I mean you could, but they are such a perfect match that you'd be missing out on a flavor party in your mouth. The rich spicy chili is balanced perfectly with these sweet buttery muffins. Have I convinced you yet?
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Best Lasagna


Last summer when I was pregnant, I was on the prowl for a deliciously satisfying lasagna. My Dad is an amazing cook, and he always made lasagna growing up....but I didn't want to use his recipe. I mean, I was looking for the PERFECT lasagna.

I thought I had found it. It was on the pages of a cookbook of one of my favorite chefs. The tomato sauce was homemade, as was the bechemel sauce. She is Italian (I'm sure you have no idea who I'm talking about). Being Italian I figured she must have this whole lasagna thing figured out...she must have the PERFECT lasagna. In all my 9 month pregnant glory, I toddled around my kitchen cooking for THREE hours to make this lasagna. I wanted to impress my husband and mom-in-law, and I figured after three hours of slaving in the kitchen and making everything from scratch that I would blow them away.

It was a dud. I mean like...it was fine, but it wasn't the PERFECT lasagna. It tasted as good as if I had gone out and bought a frozen one. Which wouldn't have taken me three hours to make, so I was really disappointed.

I attempted a couple other recipes, with no "blowing-me-away-ness".

Last week I was reading The Pioneer Woman Cooks, and I came across her recipe for lasagna. She described it as "The Best Lasagna. Ever". I had heard those claims before, and wouldn't be swayed by it. I browsed through the ingredients...nothing special. She even used Kraft Parmesan Cheese from a can of all things!! I mean, I had made lasagnas from scratch, using the finest of parmesan cheese, fresh herbs, homemade tomato sauce simmered on the stove for hours, etc. And the ingredients she was listing were so everyday, I could whip it up by using the ingredients I had on hand.

I decided to go for it. What could I have to lose but my dignity and the confidence in myself to make a good lasagna? I WAS NOT DISAPPOINTED! (Thank goodness for my dignity and self-esteem). My husband thought it was amazing too....he had tasted mediocrity before...but this...this was the one. The PERFECT lasagna. This dish really does live up to it's name "The Best Lasagna. Ever." I was so impressed with it, that I made 2 pans of it to take to a friend who just had a baby. They ate it this past week and LOVED it! They said it was amazing. Is that enough of a reason for you to try it? All the good reviews?

I think what really makes this lasagna special is the meat sauce. The Italian sausage is such a perfect addition. It makes the sauce so perfectly seasoned and spiced. Don't skip that part! You can't miss out on the delicious porky goodness.

Recipe from The Pioneer Woman Cooks
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Serves 8

1 lb hot Italian sausage
1 lb ground beef
2 cloves garlic, minced
1 28 oz tin of diced tomatoes
2 cans tomato paste
1 tbsp oregano
1 tbsp basil
1 tsp salt
750g container of cottage cheese
1 tsp oregano
2 eggs
Salt
1 lb shredded mozzarella
3/4 cup grated parmesan (or Kraft parmesan like PW does it)
8 lasagna noodles

Remove the Italian sausage from it's casing by making a cut all the way down the sausage with a sharp knife. Turn the sausage inside out and the sausage meat inside should just slide out. Brown the Italian sausage, beef and garlic in a fry pan on medium high heat. Drain the fat. Add the tomatoes, tomato paste, 1 tbsp of oregano, 1 tbsp of basil and 1 tsp salt. Stir it up and let it simmer and get all mingled for 30-40 minutes.

Put a pot of salted water on for the lasagna noodles. Bring to a boil and add a tablespoon of olive oil to keep the noodles from sticking. Boil for 10 minutes (until they are al dente...they should still have some bite). Drain the water and keep the noodles from drying out by covering with a damp towel.

In a separate bowl combine beaten eggs, cottage cheese, 1 tsp of oregano, 1/2 cup of the parmesan and season with salt.

Preheat oven to 350 degrees.

When your meat sauce is good and happy, your noodles are cooked and your cottage cheese and shredded mozzarella are ready to go, you can start assembling. Use a 9x13 pan, and assemble lasagna by laying 4 noodles overlapping on bottom of pan. Spread half of the cottage cheese mixture on the noodles. Top that with ½ the shredded mozza, and top that with half the beef mixture. Layer another 4 noodles, top with the remaining cottage cheese, rest of beef and rest of mozza. Sprinkle with the 1/4 cup of reserved parmesan. You can either pre-make this and store it in your fridge or freezer. If you freeze it, make sure you let it thaw completely and then bake 45-60 minutes or until cooked all the way through. If baking right away, 20-30 minutes until hot and bubbly.


Now go enjoy the best lasagna. Ever.

Click here for printable version of Best Lasagna

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