Friday, May 17, 2013

Manicotti

Is it even possible to get a good picture of Manicotti?  I've tried!  I keep making this meal so I can take a picture of it and everytime it looks like a hot mess!  So, I figured I'll just post this one and keep trying.  It's such a simple approach to a potentially complicated meal, that I just want to share with everyone!  You don't even have to cook the shells before you stuff!  Makes these puppies SO easy to make!  

Manicotti

Ingredients:

1 container cottage cheese
8 oz. mozzarella cheese, shredded
1 egg
parsley flakes
salt and pepper, to taste
1 jar of spaghetti sauce
1 package of manicotti shells

Directions:

Preheat oven to 400ยบ

Combine cheeses, egg and parsley flakes.  Add salt and pepper to taste. Spoon about half of the spaghetti sauce onto the bottom of a 9x13 pan and stuff the uncooked shells.  Lay the stuffed shells in the pan on top of the sauce. Mix about a 1/2 cup of water to the remaining sauce and pour the mixture over the top of the shells.  Cover the pan tightly with foil. 

Bake for 50-60 minutes. 

BOOM! Easy!

Friday, May 10, 2013

French Onion Soup Sandwich

One of the first things I learned about my husband after we got married is that he loves French Onion Soup.  He'll often order it when we go out to eat, and he even loves the frozen kind that Costco sells.  So when I saw this recipe, I knew I had to give it a try!  It's a keeper!  Next time I'll double the recipe.  No leftovers makes me sad. 

Thanks, Tasty Kitchen

French Onion Soup Sandwich

Ingredients:
3 Tablespoons butter, and some more to butter bread
1 Tablespoon Olive Oil
2 whole medium yellow onions, sliced 1/4" thick
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 teaspoon fresh Thyme leaves
3 Tablespoons of Beef Broth
1/2 cups grated cheese (Gruyere or Provolone)
Sourdogh bread, sliced

Directions:

In a large skillet over medium heat,  melt the butter and olive oil together.  Add onions and stir so they are all coated.  Cook undisturbed for about 5 minutes. 

Stir and add in the salt, pepper, sugar and Thyme.  Stir, cover the pan and let cook.  Stir occasionally until the onions are soft and deep golden color.  Reduce the heat if onions are browning too soon. 

Add in the beef stock and scrape any bits of the bottom of the pan.  Remove from heat. 

On a griddle or skillet, preheat and then place buttered bread (buttered side down) and top it with cheese.  Add some onion mixture and more cheese. Top with another slice of bread.

Cook and flip.  

Serve!