Lasagna is best made in a new oven

So everyone knows I cook EVERYTHING in my toaster oven.  I always did because our oven was electric and just seemed to leave a funny taste on everything we made in it.  Well this weekend our microwave broke and when I sent Scott to buy a new one he came home with an over the range convection microwave oven.  It was huge (see photo below, with the broken one to compare it to)!!!!

It couldn't stay on the table so he went to work installing it above the stove.  While doing so the entire base of the stove collapsed when he tried to move it.  That was it, he had had it with that stove.  Out of the kitchen and to the basement it went and off to the store I went in search for my new oven.  My only requirements were that it had to be black and gas, besides that basic is all I need and I found just that. 

 Now I just couldn't wait to cook away, I baked about 6 dozen of Scott's favorite Banana m&m cookies (secret recipe) in the convection oven and lasagna in the actual oven.  

Now the cookie recipe is top secret but here is how I made the lasagna:

INGREDIENTS 

1 box lasagna noodles

1.5 lbs hamburg, 80/20

1 jar Barilla tomato Basil spaghetti sauce

1 can diced tomatoes with basil and oregano

1/2 a sweet onion, chopped

1/2 a red pepper, chopped

2 cloves of garlic. thinly sliced

1 lg container of ricotta

Mozzarella cheese, shredded

Parmesan Romano cheese, grated

1 tbsp basil

1 tbsp oregano

-First bring a large pot of water to a boil and add your noodles until cooked. Rinse with cool water and toss with EVOO, set aside.
-While the water is coming to a boil and the noodles are cooking prepare your sauce.
-Cook hamburg in a pan until no longer pink.  Drain and set aside.
-Add the sauce and can of tomatoes to a sauce pan and simmer while you saute the veggies.
-Add a tbsp of EVOO, the garlic, pepper and onion to a small skillet and saute.  Add a splash or two of red wine, as well as the basil and oregano and saute until slightly soft.
-Add the veggies to the pan of sauce, remove from heat and combine with hamburg.
-Next we need to assemble the lasagna by layering first the pasta, then the meat sauce, the ricotta, mozzarella and repeat twice or until desired height, ending with the sauce on the top.  Sprinkle with the parmesan romano mix as well as more mozzarella.
-Bake at 350 for 45 minutes.
-Let rest about 15 minutes and serve with bread and your favorite red wine! ENJOY!

Now it was so good I completely forgot to take a picture before it was all gone, we did have my parents over to share it with us and they both loved it as well. i;m sure I will be making it again and will remember to take the picture then.  Although I never had problems with just a Weber grill and a toaster oven, this will make life that much easier! 

Slow Cooked Venison Backstrap

Hunting season may be over but we are left with a freezer full of venison.  You may think "lucky you" but I don't eat it so that means Scott has a lot for himself.  Last night he thawed the backstrap which is comparable to fillet mignon.  He asked if I could slow cook it over night so he could have it today while working across the street. I did a little research and came up with this version below. I don't mind cooking it as long as I don't have to eat it!  He and a buddy had it for lunch today and absolutely loved it so here is how it was made:

2-3 lbs of Venison backstrap

Flour

2 tbsp unsalted butter

Salt and pepper to taste

1 cup warm water

2 beef bullion cubes

4 medium portabella mushrooms, sliced

1/2 a sweet onion, chopped

1 1/2 cups baby carrots, halved

2 envelopes of onion soup mix

2 tbsp Worcestershire sauce

1 tsp rosemary

1 tsp thyme

1 tsp garlic powder

2 cloves of fresh garlic, chopped

1/2 cup red cooking wine

-Melt the butter in a medium saute pan

-Salt and Pepper the backstrap and coat with flour

-Sear on all sides and remove to the crockpot

-Add the onion and mushrooms to the saute pan, cooking until the mushrooms start to darken

-dissolve the bullion in the water and add to pan to deglaze.

-Transfer to crockpot and add the remaining ingredients

-Stir to combine

-Cook on high for 6 hours and then on low for 2 hours.

Serve alone or with mashed potatoes and ENJOY!

Pan Seared Sea Scallops with Brussels

Scott stopped by Cape Quality Seafood Friday afternoon and picked up some fresh off the boat sea scallops to have for dinner. So I stopped and grabbed some brussel sprouts to go with them for a fresh healthy dinner.  I decided to pan sear the scallops and roast the brussel sprouts in the toaster oven, yes I said toaster oven!  You can literally cook just about anything in a toaster oven if you try.  If you don't believe me you could always ask Sonja Morgan from The Real Housewives of New York (check out some of her recipes here).

Here is what you will need to make these scrumptious pan seared scallops:

8-10 large sea scallops

1/4 cup flour

1 tsp salt

1 tsp seasoning salt

1 tsp oregano

1 tsp thyme

2 tsp lemon pepper

3 tbsp olive oil

parsley to taste

2 tsp lemon juice

-In a medium saute pan heat 3 tbsp of olive oil.  

-While the oil is heating mix all dry ingredients, except parsley, in a bowl and coat scallops.

-Add the scallops to the pan and cook for 2 minutes.

-Flip the scallops, add the parsley and lemon juice and cook for an additional 2 minutes.

-Remove from the pan and serve immediately with your favorite side

Enjoy!

Super Bowl Party Food

So tomorrow is Super Bowl Sunday and I will be heading to my parents to watch the game and of course eat some goodies!  Every year I have my go-to dips that I love to make.  This year I decided to take a look at Pinterest for some inspiration.  I came across so many fun and great ideas and figured I would share them with you.  My top two that I loved, pepperoni football pizza and football deviled eggs, are below and the rest you can find on my "Are you ready for some football" Pinterest page. 

Damnrecipies.com

Mymommystyle.com

Now although there are some great ones and I enjoyed looking for new ideas, I settled on my taco dip that I make every year.  It is simple to make ahead of time and even easier to travel with.  Scott is not a fan of football at all, but he is a fan of the taco dip.  So since it is so easy I made one batch for him last night and I'll make another before heading out tomorrow.  If you are still in need of a quick dip here is all you need to get it ready for the big game!

1 8oz package of cream cheese

1 16oz container of low-fat sour cream

1 package of mild taco seasoning

1 cup chopped iceberg lettuce

sliced cherry tomatoes to taste

sliced black olives to taste

1 cup shredded Mexican cheese blend

-In a bowl combine the cream cheese, sour cream and taco seasoning until smooth and blended

-Spread into the bottom of a pie plate or round serving dish

-Top with chopped lettuce

-Spread half the olives and tomatoes

-Cover with the cheese

-Finish with the remaining olives and tomatoes

Enjoy!