Showing posts with label Dinner. Show all posts

Here is a new twist on Lasagna that is sure to please. All the flavors of the classic Lasagna dish that you love. 

Tips: You can make the meat sauce ahead of time. Make sure to spray cooking spray on the foil so the lasagna noodles do not stick. You can assemble the roll-ups in advance. Chill, then let sit at room temperature for 15 minutes before baking.



12 uncooked lasagna noodles, from 1 (16-oz.) package
Cooking spray
1 Tbsp. olive oil
1 cup chopped yellow onion
1 lb. lean ground beef
1 Tbsp. finely chopped garlic, from 2 large cloves
1 (32-oz.) jar marinara sauce (such as Rao’s)
1 1/4 tsp. kosher salt, divided
1 (15-oz.) container ricotta cheese
1 large egg, lightly beaten
3 cups shredded low moisture part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil, plus more for garnish
1/4 tsp. freshly ground black pepper

Cook and drain lasagna noodles:

Preheat oven to 350°F. Cook pasta in salted water according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Lightly spray a 9- x1 3-inch baking dish with cooking spray. 

Cook meat sauce:

Heat oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally until almost soft, about 5 minutes. Add beef and cook, stirring constantly to crumble, until beef is no longer pink and onions are completely soft, about 5 to 7 more minutes.

Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute. Stir in 21/2 cups marinara and 1/2 teaspoon salt. Bring to a boil over medium high, stirring often. Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish. 

Assemble roll ups:

Spread about 1/4 cup cheese mixture in an even layer on 1 noodle. Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Roll up firmly, and place, seam side down, into a prepared baking dish. Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover). 

Top with remaining sauce and cheese:

Stir the remaining marinara sauce (approximately 1 cup) into leftover meat sauce, then spoon sauce evenly over lasagna rolls.

Sprinkle remaining 2 cups mozzarella evenly over rolls.

Bake roll ups:

Bake in preheated oven for 45 to 47 minutes or until thoroughly heated and bubbly and cheese is beginning to brown. Let stand 10 minutes before serving; garnish with fresh basil. 


Southern Living Recipe, more tips, photos, and info found HERE

Photo Credit: 

Caitlin Bensel; Food Stylist: Torie Cox


Enjoy


Lasagna Roll Ups

October 20, 2025

 


Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice, and you can use the meat from a rotisserie chicken for this soup.


Anything with chicken and rice wins big in our home. 

On New Blog
Little Cypress Lodge

Creamy Chicken and Rice Soup

October 8, 2025


This pasta, chicken sausage with collard greens dish is low in calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.


2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
1/2 teaspoon kosher salt
4 cups chopped, stemmed collard greens (about 3 oz.)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion (from 1 onion)
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper


Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

September 11, 2025

 


If you like Carbonara, here is a new twist: spicy Italian sausage.

On New Blog
Little Cypress Lodge

Spicy Sausage Carbonara

August 30, 2025



This is an excellent sauce to elevate your steaks, roasts, burgers, or hoagies.

5 oz soft blue cheese, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce


Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.



I don't remember where I came across this recipe back in 2015, but it is one sauce I use from time to time.

Picture Credit Simply Recipes

Enjoy

Other Recipes...



Chipotle Blue Sauce

August 21, 2025

Spring Vegetable Fettuccine Alfredo

June 10, 2025


Perfect for a large gathering or cut in half for a family dinner. 


1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs


1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

4. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Shrimp-and-Wild Rice Casserole: Substitute 2 lb. peeled and deveined, medium-size raw shrimp (4 1/50 count) for chicken; 2 cups (8 oz.) shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for Cheddar cheese; and 1 cup dry white wine for milk.

Cajun Chicken-and-Wild Rice Casserole: Omit salt and pepper. Reduce chicken to 2 1/2 cups. Prepare as directed, sautéing 1 lb. andouille sausage, chopped, and 1 green bell pepper, diced, with celery in Step 3. Stir 1 (15-oz.) can black-eyed peas, drained, and 1 tsp. Cajun seasoning into rice mixture. Proceed as directed.


This recipe had outstanding reviews. I have shared it with several friends over the years. It came from Southern Living, my fav, November 2011. Enjoy! Cut this recipe in half to make one 11x7 dish.





 

Chicken-and-Wild Rice Casserole

May 15, 2025





Easy Cuban Pulled Pork Sandwiches
If you love a good Cuban sandwich, you will wow your family with this recipe.


1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons pepper
1 teaspoon cayenne pepper
5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
1 tablespoon olive oil


SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced


In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.


Recipe and Photo Credit Taste of Home


Cuban Pulled Pork Sandwiches

May 8, 2025

 


A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or a crusty baguette.


3 quarts water
8 oz. uncooked spaghetti
1 lb. peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups of spinach

Bring 3 quarts water to a boil. Add pasta, cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
4 Servings




I came across this recipe many years ago, and it has become a favorite of mine.


Lemon Basil Shrimp and Pasta

May 1, 2025



Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter makes a delicious sauce to add to your favorite filet.



Steaks:

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter



Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.


This recipe is from The Pioneer Woman. This sauce is so amazing. It's a new fav in our house.

 Recipe Credit Ree Drummond Recipe 



Fillet with Peppercorn Sauce

April 23, 2025

 


Seared chicken cutlets with a creamy mushroom sauce, served with potatoes or rice, is a quick and simple meal that looks as good as it tastes.



4 (5 to 6 oz.) chicken cutlets
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup all-purpose flour
4 Tbsp. unsalted butter, divided
 (8 oz.) pkg. sliced cremini mushrooms
1 large shallot, finely chopped (about 1/3 cup)
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup heavy whipping cream
1 tsp. Dijon mustard
1/4 cup finely grated Parmesan cheese
 Tbsp. minced fresh chives


Sprinkle the chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess. Discard any remaining flour.

Heat 2 tablespoons butter in a large skillet over medium-high. Cook 3 to 4 minutes on each side until golden brown and cooked through. If needed, brown the chicken in 2 batches.

Transfer the chicken to a plate and lightly tent with aluminum foil to keep warm.

Melt 2 tablespoons butter in pan over medium; add mushrooms and shallot. Cook until mushrooms are browned and have released their liquid, about 6-7 minutes. Add the garlic and cook 1-2 minutes longer, until fragrant.

Stir in chicken broth.. Bring to a simmer and cook until liquid has reduced by half, about 10 minutes. Stir in cream and cook 5-6 minutes longer until thickened slightly.

Reduce heat to low and whisk in mustard. Stir in cheese until melted and smooth. Add chicken back to sauce and cook for 3-5 minutes until chicken is coated and warmed through.

Sprinkle with chives and serve.

Recipe and Photo Credit is Southern Living see more here.
Southern Living has always been my favorite go-to for good recipes and ideas.


Creamy Mushroom Chicken

April 2, 2025

 


This tender pepper steak is packed with flavor. Green and red sweet peppers with an onion beef gravy.
Serve over rice and you have a delicious meal.



2 tablespoons of cooking oil
1 1/2 lbs. boneless chuck steak cut into thin strips
1 envelope Lipton Onion or Beefy Onion Soup Mix
2 1/2 cups water
2 green peppers, cut into thin strips
1 1/2 tablespoons cornstarch


In a large skillet, heat oil and brown beef, add Lipton Onion Soup Mix blended with 2 cups of water. Simmer covered 30 minutes. Stir in peppers and simmer covered 10 minutes or until beef is tender, add cornstarch blended with remaining water, bring to a boil, then simmer, stirring constantly until mixture is slightly thickened, about 5 minutes. Serve if desired, with hot cooked rice.


This recipe was from Lipton Soup Mix Creative Cookery Cookbook and has been a part of the family's recipe for more than 20 plus years.

Pepper Steak with Green & Red Sweet Peppers

March 21, 2025

Chicken Enchilada Casserole

March 5, 2025

 



Although the flank steak has great flavor from the marinade, this sandwich is all about the fixings. Pungent blue cheese contrasts perfectly with the meat, and peppery arugula, sweet onions, and juicy tomatoes make fantastic toppers.


2 large sweet onions
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta or deli rolls, split*
5 ounces soft ripened blue cheese
1 1/2 cups loosely packed arugula
6 tablespoons mayonnaise

Herb-Marinated Flank Steak
Ingredients
1/2 small sweet onion, minced
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 3/4 pounds flank steak (or Chicken)
1 lemon, halved

Preparation
1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.

2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.

Herb-Marinated Chicken Breasts: Substitute 1 3/4 lb. skinned and boned chicken breasts for flank steak. Proceed with recipe as directed, grilling chicken 7 minutes on each side or until done. Prep: 15 min., Chill: 30 min., Grill: 14 min.

Preparation
1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.



Enjoy!



Flank Steak Sandwiches With Blue Cheese

January 3, 2025

Easy Rib Roast

Our rib roast came out perfectly. This is also known as a Christmas Roast.


1 (5 pounds) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Directions

Allow roast to stand at room temperature for at least 1 hour.


Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door.


 Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Picture Credit and another recipe from Southern Living see HERE

Easy holiday rib roast

This is how my roast turned out.




Foolproof Rib Roast

December 22, 2024

 



Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.


3 cloves garlic, thinly sliced
1 cup roasted red peppers, finely chopped
1 oz Deli Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
12 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth (or stock)
3 tablespoons unsalted butter
5 oz baby spinach leaves (about 4 cups)

Bring water to boil for pasta.
Slice garlic. Chop peppers.
Grate cheese (1/3 cup).


Cook and drain pasta following package instructions.

Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.

Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. Toss until butter and cheese melts and spinach wilts. Serve.




This is one of our favorite recipes, I hope it becomes one of yours.



Shrimp Scampi with Spinach

September 30, 2024

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