Lasagna Roll-Ups w/ Chorizo and Italian Sausage

Here is the perfect dish to serve when you're having family and friends over to celebrate the beginning of a new year. This is so delicious!! The flavors of having both sausages in the roll up is unbelievable. Happy New Year to you all. Wishing you all a prosperous 2014.

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Lasagna Roll-Ups w/ Chorizo and Italian Sausage

Serves: 8

Ingredients

18 oz. can of Tomato Sauce
8 lasagna noodles
1 lb. italian & chorizo (1/2 pound each) sausage casings removed
1 cup chopped onion
2 garlic cloves finely chopped
1 tsp. oregano crushed
1/2 tsp. basil crushed
15 oz. ricotta cheese
10 oz. frozen spinach chopped, thawed and squeezed dry
1 1/2 cup mozzarella cheese shredded
1 cup parmesan cheese grated
1 egg
1/2 tsp. salt

Directions

1.      Cook noodles according to package direction; drain.
2.      Cook sausage, onion and garlic in large skillet until meat is done; drain.
3.      Stir in tomato paste, 2 cups water, oregano and basil. Bring to boil; reduce heat and simmer, covered, 20 minutes.
4.      Combine ricotta cheese, spinach, 1 cup mozzarella cheese, parmesan cheese, egg and salt.
5.      Spread about ½ cup cheese mixture over each noodle; roll up. Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. Sprinkle with remaining mozzarella cheese.
6.      Cover and bake in preheated 350°F oven, 35 minutes or until cheese is melted.

One on One: Kathie Lee Gifford

This week's One on One is just amazing!!! I was so thrilled that Kathie Lee agreed to take part. I'm such a huge fan and have been for many years. It's always a pleasure talking with Kathie Lee she's so kind. She's a legend and has fans in many countries. Not only is she a incredible TV personality, Kathie Lee and her family are always giving back to others.

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Chef D: How did your career start? Did you always want to be who you are today? Was there interests in other careers?

Kathie Lee: I started signing professionally at 12 and moved to LA in 1975. Got my big break in 1977 on Name That Tune. Just kept at it!! Never any interest in anything else except writing for theater. Love that.

Chef D: You are most recognized from "Live" would you ever work with Regis again? And who thought of creating the show?

Kathie Lee: I'd work with him in an instant and we talk about it all the time! LIVE was a format Reege was already doing when I joined.

Chef D: Are you working on any upcoming projects that you can share with us... and is there something about Kathie Lee that your fans may not know about you that you can share with the readers?

Kathie Lee: Yes! About three new exciting things but I'm not allowed to announce yet! Bummer! I am a biblical studies freak!! Have been since my teens.

Chef D:  Besides being such a legend in TV, music, and movies. Can you share with us the incredible charity work you do.

Kathie Lee: It ranges from CHILDHELP to IJM to Assoc. of Children to Salvation Army to Wounded Warriors. They all move me so much.

Chef D: Is there a singer, actress or actor you haven't had the chance to work with but hope to one day soon? And is there a country that you haven't visited yet but plan on doing in the near future?

Kathie Lee: I would love to work with Hugh Jackman at some point. He's not only a brilliant actor, he's the sweetest guy I've met. No... can't wait to go back to Israel next year and Italy again for the umpteenth time. Only Australia intrigues me. Never been.

Chef D: And finally when at home with your family what is the one dish that they all look forward to have together.

Kathie Lee: My mom's turkey, stuffing, and gravy. No doubt it will be served in heaven!

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Cranberry Cornbread-Stuffed Turkey Roulade
Serves: 6
Ingredients:

4 tablespoons  Unsalted Butter
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
6 ounce Dried Cranberries
12 fresh sage leaves, chopped
2 tablespoons Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Ground Nutmeg
1 cup Chopped Walnuts, toasted
4 cups Cornbread Stuffing
1 1/2 cups Vegetable Stock
1  Boneless Turkey Breast, skin removed
1/4 cup Vegetable Oil
1 bunch of Parsley Chopped

Directions:

Preheat oven to 425°.
In a medium sauté pan, melt the butter. Add onions, celery, carrots, cranberries and sage. Sauté until the onions are translucent.
In a large mixing bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg, walnuts and cornbread stuffing. Stir in the vegetable stock.
Using a sharp knife, butterfly the turkey breast open. Lay flat on a cutting board, cover with plastic wrap. Pound the breast to a 1/2-inch thickness, creating a 10x15-inch rectangle.
Spread the stuffing evenly onto the breast and then roll the breast from one tip of the breast to the other side to form an even roulade. Tie the turkey roulade with 7 pieces of kitchen twine.
Rub with vegetable oil; evenly sprinkle with salt, pepper and parsley flakes.
Place on a baking sheet. Bake at 425° for 25 minutes. Reduce the heat to 350° and bake for another 30 minutes or until it reaches an internal temperature of 165°.
Allow the turkey to rest 10 minutes, remove the twine and gently carve 1/2-inch slices of the roulade.

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Turkey Gravy

Ingredients

Turkey drippings from the bird
2-3 cups turkey stock
3 tablespoons butter
1/4 cup flour

Instructions

Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top.
Spoon off almost all of the fat and set it aside.
Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
Place the roasted pan you roasted the turkey in over the stove on medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant.
Add the stock/dripping mixture to the roux and whisk to combine.
Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it.
Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk. Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any access salt.
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Links to charities:

 

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Thank you Kathie Lee for taking part in this week's One on One! I know you're super busy so to have you participate is such a privilege!

 

 

Follow Kathie Lee on Twitter

Kathie Lee's Website

Kathie Lee and Hoda's Instagram

Kathie Lee and Hoda's Facebook

 

 

 

 

 

 

Christmas Turkey Stew w/ Dumplings

Wishing you all a very Merry Christmas... Here is a delicious recipe to have during the holidays to share with family and friends!
 
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Christmas Turkey Stew w/Dumplings
Serves: 6
Ingredients:
3 cups shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1/3 cup cold water
3 tablespoons cornstarch
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup Bisquick® mix
1/3 cup 2% milk

Directions:
In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours.
Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.
Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.

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Happy Holidays! From my family to yours!

 

One on One: Doris Roberts

I'm so excited to be sharing this week's One on One... I had the pleasure of talking with Doris on the phone earlier in the week. I must say I was thrilled to hear her voice. She is such a lovely lady to talk to. I still can't believe that I actually had the opportunity to talk with such a legend.

 

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Chef D:  Throughout your career you have worked with numerous big names in television and movies. From the huge list is there someone that is most memorable for you? 

 

Doris: Well, I enjoyed a 21-year career on Broadway before I got into movies and TV. So the most memorable people for me would be the actors and actresses in the theatre. I also love my movie and TV friends of course!

 
Chef D: And is there someone you haven't had the chance to work with but hope to have the privilege of soon? 

 

Doris: I would love to work with Cate Blanchett. I think she's absolutely brilliant. She deserves the Oscar this year for Blue Jasmine.

Chef D:    Have you always wanted to be an actress?

 

Doris: Yes, always. In kindergarten I knew I wanted to be an actress. I had one line in a little play and I said, “I am Patrick Potato and this is my cousin, Mrs. Tomato, and I heard laughter. I wanted to be an actress from that moment on. The acting bug bit me and it’s been biting me ever since.

 
Chef D:  Who was your role model that inspired you to become who you are today? 

 

Doris: The movies inspired me at a young age, and they still do.

Chef D:  Can you share with us something about yourself that maybe your fans don't know about you? 

 

Doris: When I was 11 years old, I tried out for Hearn's Amateur Hour, a talent show run by a huge New York City department store that, at the time, was a competitor to Macy's. They couldn’t get me off the stage. Gongs were going off and everything. I didn't let that stop me. I kept getting back on the stage.

 
Chef D:  You speak and raise awareness against Elder Abuse. Can you tell us more about that?

 

Doris: I lived next door to an elderly lady and she had a younger couple that would come in to supposedly take care of her. They took care of her by stealing a half million dollars from her. Isn’t that sad? Sometimes a person’s own family members do this. Elder abuse is a crime and should be reported.

 
Chef D:  You've just worked on two upcoming movies, Touched and The Little Rascals Save the Day. Can you tell us what the movies are about and the roles you are playing? 

 

Doris: In Touched, I play a woman who is mean-spirited, and we find out her behavior is this way ever since she learned she is dying. A nurse befriends my character and we see her discover joy in her life once again. The Little Rascals Save the Day was great fun to work on. I play Grandma. One of the young actors told me, “Doris, I want to act; I want to direct; I want to write. I asked, “How old are you?” “Eight,” he replied. I said, “Honey, you’ll do it.”

 
Chef D: You're an animal rights advocate. You’ve worked with the group "Puppies Behind Bars" and just in November you were guest of honor at "Ranch Hand Rescue". They do incredible work there. I’ve heard about one special little pony, "Midnight". Can you tell us a little more about this incredible animal?

 

Doris: Yes, I love this horse. He's a horse with a prosthetic leg. My friend Bob Williams of Ranch Hand Rescue put a prosthetic leg on Midnight, and the horse danced and pranced in the meadow. It is wonderful what Ranch Hand Rescue does. They rehabilitate wounded and neglected farm animals, and help bring people healing as well. Wounded warriors and abused children meet these animals and see that if the animals can recover and be loved, so can they. It’s just marvelous.

Chef D: You are most recognized from your role as Marie Barone on Everybody Loves Raymond and I must say everybody still loves Raymond and it's playing in 148 countries. That's just incredible. Because of its huge success, is there talks of having a reunion show or maybe even a movie or spin off? 

 

Doris: I don’t think so. Not since Peter Boyle's passing. He was a brilliant man. One of my favorite moments in the show was when I said, “I have a mind of my own. I can contribute. I’m not just some trophy wife!” And Peter said, “You’re a trophy wife? What contest in hell did I win?” We would look at each other and just laugh!

Chef D: I have to mention I love your book, "Are you Hungry Dear?: Life, Laughs and Lasagna". I personally have made the famous lasagna and it was delicious! I would love to share the recipe from your book with the readers. Are you working on another book?

 

Doris: I’ve been working a lot so there’s not much extra time to start another book yet. I’m glad you’ve made and enjoyed my lasagna and you can absolutely share the recipe with your readers!

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Doris Roberts’ Lasagna

Note: In the spirit of Marie Barone, if you’re giving this recipe to your daughter-in-law, leave out the peas, mushrooms, and hard-boiled eggs. She will be unable to answer your son’s questions about why it doesn’t taste as good as Mom’s.

4 Italian sausages
1 lb. fresh white button mushrooms, sliced 1 cup frozen peas
2 packages lasagna noodles
6 hard-boiled eggs, sliced into disks meatballs (see other recipe)
1 large container ricotta cheese
1 lb. mozzarella cheese, shredded
1 cup Parmesan cheese, grated
meat sauce (see attached recipe)

1. In a sauté pan, fry sausages until cooked through. When cool, slice and set aside. Sauté mushrooms and peas in butter, salt, and pepper until soft an mushrooms are starting to brown. Set aside.
2. Cook Noodles according to package. Drain, separate, and set aside.
3. Slice eggs and set aside.
4. In a fairly deep baking dish, ladle a thin layer of sauce on the bottom. (The
layer of sauce should be only enough to keep the first layer of noodles from sticking to the dish.) Line the dish horizontally with noodles, allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically, as you would do if you were making a lattice pie crust. You’ll use the noodles that hang over the sides of the dish to wrap the lasagna wen you’re finished building the layers, Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as too much sauce will make the dish runny and unable to maintain its shape on the dinner plate.) Add sliced sausage, egg slices, mushrooms, and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and a sprinkling of the Parmesan cheese. Repeat layers until the dish is full. This should give you three substantial layers. When construction is complete, fold the horizontal noodles over the top of the dish. Finish with a layer of sauce and some more Parmesan. Beat one egg vigorously and pourit over the finished lasagna to keep your masterpiece together. Tap dish on Countertop to settle layers. Bake at 325o for 30-40 minutes.

Doris' Meatballs

2 lbs. ground sirloin
4 cloves garlic, minced
1 cup Parmesan cheese
1 handful chopped Italian parsley 2 eggs
vegetable oil
salt and pepper to taste

1. Thoroughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
2. Heat 1-11⁄2 inches of vegetable oil. When oil sizzles as a drop of water is added, add meatballs and fry until brown.
3. Transfer to meat sauce (see recipe)
Doris’ Meat Sauce
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste

1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.

Doris’ Meat Sauce

1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons basil
1 tablespoon parsley
1 healthy pinch oregano
salt and pepper to taste
1 lb. ground beef
two 28-ounce cans whole tomatoes with basil
1 can tomato paste

1. Cover the bottom of a large pan with good olive oil, not that cheap crap from the 99-cent store, and turn the heat under it to medium. When the oil becomes fragrant, it’s warm enough to add the garlic.
2. Add the garlic, the onion, basil, parsley, oregano, salt, and pepper. Sauté until onion is golden.
3. Add the meat and cook until brown, breaking it apart with a wooden spoon. 4. Add the tomatoes, crushing the while tomatoes by hand. Cover and lower the
heat, stirring occasionally for 15 minutes. Continue cooking uncovered for another 15 minutes. Serve over your favorite pasta.

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Don't forget to check out Doris' Facebook page and follow her on Twitter!

 

Doris' book (click image for Amazon page):

 

 Donate to the Ranch Hand Rescue:

 

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A big thank you once again to Doris for taking time out of her busy schedule to participate in this week's One on One...which I'd have to say is one of my favourites to post so far.

 

Red Chile Sauce Chicken Enchiladas

I love enchiladas so I thought I would try making them at home. A big hit!!! If you make these I'm sure your family will want these on the dinner table at least once a week. If you're a lover of Mexican food, then this is a must try... "¡Buen provecho"
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Red Chile Sauce Chicken Enchiladas

 MAKES:12 Enchiladas

INGREDIENTS:

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:

1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
4. Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
7. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Golden Beet and Mini Red Potato Salad

One of my all time favourite salads..I love the flavours in this salad including the little kick the horseradish gives. I'm a huge fan of potato salads and thought it would be fun to put some more colour in it by adding the golden beets. Enjoy!!!!
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Golden Beet and Mini Red Potato Salad

Serves: 6

Ingredients

1 lb golden beets
1 lb mini red potatoes
2 tbsps sour cream
2 tbsps mayonnaise
1 tbsp rice vinegar
2 tbsps red onion (finely chopped)
2 tbsps chopped parsley
1 tbsp prepared horseradish
1 clove garlic (peeled and minced)
salt
pepper
8 ozs watercress (2 qt)
crumbles (browned bacon)

Preparation

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beets, reduce heat to medium-high, cover, and cook for 10 minutes. Add potatoes to the beets, cover again,and cook until both are tender when pierced, about 10 minutes longer. Drain and let cool. Peel beets, then slice into 1/4-inch-thick half-moons.
2. Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, onion, parsley, horseradish, and garlic. Season to taste with salt and pepper. Mix dressing into the potatoes.
3. Rinse watercress. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths. Arrange sprigs on a platter. Top with potatoes, then arrange beets over mixture. Sprinkle with crumbled bacon.

Coconut Curry Chicken

Getting tired of the same chicken dishes over and over again? Well here's a delicious one to try. I love curried dishes and this recipe is one I think you will all love.
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Coconut Curry Chicken
Serves:4 to 6

Ingredients:

2 tablespoons extra-virgin olive oil
4 split (2 whole) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut in to pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups of coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
salt
2 tablespoons chopped fresh cilantro
Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.