Asiago & Chicken Sausage Lasagna Rolls

Recipe By : Randy Pollak
Serving Size : 6 Preparation Time :1:00
Categories : Italian, Main Dish

Amount Measure Ingredient — Preparation Method
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Asiago Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/3 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 Pinch ground nutmeg
2 ounces Asiago Cheese — grated
Lasagna:
15 ounces whole milk ricotta cheese — (15-ounce)
10 ounces frozen chopped spinach — (10-ounce) thawed, squeezed dry
1/2 cup Asiago Cheese — grated
1/2 pound chicken and apple sausage — cooked & chopped
1 large egg — beaten to blend
3/4 teaspoon salt — plus more for salting water
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil — (1 to 2)
14 ounces lasagna noodles — 12 noodles
2 cups marinara sauce
1 cup mozzarella cheese — shredded
2 tablespoons Asiago Cheese — grated

Preheat the oven to 425 degrees F.

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the grated asiago cheese, salt, pepper, and nutmeg into the Asiago sauce.

Whisk the ricotta, spinach, 1/2 cup asiago cheese, chicken sausage, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the Asiago sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon marinara sauce over the lasagna rolls. Sprinkle the mozzarella and 2 tablespoons of grated Asiago Cheese over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

Per Serving (excluding unknown items): 715 Calories; 33g Fat (41.3% calories from fat); 38g Protein; 67g Carbohydrate; 4g Dietary Fiber; 154mg Cholesterol; 1384mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

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Cheesy Bacon Cornbread

Recipe By :Randy Pollak
Serving Size : 24 Preparation Time :0:10
Categories : Baking Side Dishes

Amount Measure Ingredient — Preparation Method
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4 cups Self-rising cornmeal
4 eggs
2 cups 2% low-fat milk
2/3 cup butter — melted
2/3 cup sour cream
1/2 pound bacon — chopped fine
1 cup sharp cheddar cheese — shredded fine

Preheat oven to 400F. Cook bacon until crisp. Por melted butter onto baking sheet. Swirl to coat bottom and sides. Then drain excess into a large mixing bowl.

Add cornmeal mix, eggs, sour cream, milk, and bacon with drippings. Mix well, then add cheddar cheese, mixing to combine. Por unto prepared baking sheet.

Bake 20-25 minutes or until golden brown.

Start to Finish Time:
“0:35″
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Per Serving (excluding unknown items): 223 Calories; 15g Fat (58.3% calories from fat); 8g Protein; 16g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 511mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : Variation: Add chopped jalapenos to batter.

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Old Rasputin’s Ghost Chili

Recipe By :Randy Pollak
Serving Size : 16 Preparation Time :0:00
Categories : Chili Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried mulato chile peppers
2 dried guajillo chile peppers
2 dried New Mexico chile peppers
2 cups boiling water
2 tablespoons canola oil
1 cup chopped onion
1 chopped red bell pepper
2 tablespoons minced garlic
3 1/2 pounds beef blade roast — ground coarse
1 tablespoon Maggi Seasoning
1 cup coffee
1 cup water
12 ounces Old Rasputin Russian Imperial Oatmeal Stout
1 tablespoon soy sauce
3 tablespoons cumin
1 1/2 teaspoons black pepper
28 ounces Muir Glen Fire-Roasted Crushed Tomatoes
3 teaspoons Minor’s Beef Base
2 drops Dave’s Insanity Ghost Pepper Sauce
1 tablespoon cocoa
3 tablespoons Tony Chachere’s Instant Roux
45 3/4 ounces canned black beans

FINAL SEASONING
1 tablespoon Tony Chachere’s Instant Roux
1 tablespoon cumin

Tear open dried chile peppers and remove the stem and seeds. Put peppers in a glass bowl and pour the boiling water over them. Allow to sit overnight in refrigerator.

In a large pot, heat canola oil on moderate heat. Saute onions until they begin to brown, add bell peppers and continue to cook until softened. Add beef and continue to cook until browned. Drain beef into gravy separator then return the beef to the pot. Separate the fat from the drippings and discard the fat. Add remainig liquid to the pot.

Add remaing ingredients, except for final seasoning, to the pot. Stir well and bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. This can be done in a crock-pot. Taste and adjust with final seasonings.

Yield:
“1 gallon”
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Per Serving (excluding unknown items): 358 Calories; 20g Fat (50.5% calories from fat); 21g Protein; 23g Carbohydrate; 7g Dietary Fiber; 58mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with cheesy bacon cornbread.

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