What’s for Dinner?

I made this on the weekend. It’s a delicious one pot standby meal. I’ll see if I can find a file photo of the finished product. Note, for pasta I use fusilli because it’s more durable and holds sauce well. 

Nice Marko

Who doesn’t love spaghetti!!

I still love spaghetti even though I haven't had a bite for almost 4 years, but who's counting? I can taste every bit of that plate and none of it will touch my tongue.

Alan that sounds delicious. I'll need to post the recipe for Chicken Cordon Blue lasagna. It's in the same vein and just delicious (  from what I remember).

Quesadillas, made with leftover taco filling.

As promised. Super easy yet tasty. Two versions.

Chicken Cordon Blue Lasagna

2 eggs
1 (15ounce) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
2 cups diced cooked chicken
2 cups diced cooked ham
1/2 teaspoon garlic powder
1 (16 ounce) jar alfredo sauce (i used my own home made version)
6 uncooked lasagna noodles
2 cups mozzarella cheese
1 cup shredded swiss cheese
2 tablespoons chopped fresh parsley

> Preheat oven to 350 degrees.
> beat together eggs, ricotta, cottage and parmesan cheese and 1/4 cup parsley.
> in another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo
sauce.
> grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
> next top chicken mixture with three uncooked lasagna noodles.
> put half of the cheese mixture on next.
> now half of the remaining chicken mixture.
> Repeat layers and top with swiss cheese and remaining mozzeralla cheese. NOTE: you can use guyere instead of swiss, although i haven't tried this variation yet.
> Cover tightly with foil and bake for one hour or until hot and bubbly on top.
> I like mine a little brown on top so i remove the foil in the last 10 minutes or so.
> Sprinkle with parsley and let stand for 15 minutes before serving.

******************************************

Chicken Cordon Blue Lasagna

Ingredients:
1 1/2 pound boneless skinless chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces shredded ham
parsley

***SAUCE:***
1 1/8 cup butter
11 tablespoons all-purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cup chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt

Directions:
Cook chicken in pan or Dutch oven with 1/2 cup broth and small amount of water. Cool and cut into bite size pieces. Save broth. Cook lasagna noodles with salt and oil. Drain and spread on waxed paper. Melt butter, add flour, cook and stir slowly; add milk, half and half, and broth. Cook until boiling, stirring constantly. Add cheese and parsley.

Grease a 9x13" pan. Spread a little sauce on bottom of pan and layer noodles (about 6), sauce, chicken, and ham. Repeat 3 times ending with sauce. Bake at 350 F. for 30 minutes uncovered.

Per Serving (excluding unknown items): 597 Calories; 34g Fat (51.2% calories from fat); 33g Protein; 40g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 1274mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat.

This recipe for Chicken Cordon Bleu Lasagna serves/makes 12

Pho Soup

That Pho looks delicious.

That Pho looks delicious.

It’s tasted pretty good yesterday.

Glad I ordered the Large bowl

Pork Phad Phed

Pad Krapow kia Khia dow(Basically Chicken with basil) 4 stars on the heat level

Tonight – it's BBQ time over here! There's just something magical about firing up the grill, the sizzle, the aroma – it's like a culinary ritual.

My hats off to you you, it isn't easy to do BBQ on a grill. It can be done, just not easily. What are you BBQing?

I was able to find a whole packer brisket locally for not a terrible price. The first time in many years. Right now it's in the marinade, and in a week or so I'll fire up the smoker and BBQ it.