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LASAGNA ROLLATINI, ARUGALA WITH HOMEMADE BALSAMIC VINIGERETTE & FLOURLESS CHOCOLATE CAKE :)

LASAGNA ROLLATINI, ARUGALA WITH HOMEMADE BALSAMIC VINIGERETTE & FLOURLESS CHOCOLATE CAKE :)


CHICKEN LASAGNA ROLLATINI
ARUGALA SALAD WITH HOMEMADE BALSAMIC VINIGERETTE
FLOURLESS CHOCOLATE CAKE

CHICKEN LASAGNA ROLLATINI
2 cups cooked chicken, chopped
1 can cream of mushroom soup
1 (10-ounce) package frozen, chopped spinach, thawed and drained very well
1 cup sour cream
1 cup shredded Mozzarella with a touch of Philly cream cheese
12 lasagna noodles, cooked and drained
1 additional cup of shredded Mozzarella
Fresh grated Parmesan cheese
2 jars of your favorite red sauce

Make sure you squeeze as much liquid out of the spinach as you can by using paper towels or your hands. Mix first 5 ingredients together. Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up. Place filled noodles seam-side down in a greased 13x9x2 baking dish. Cover with foil and bake at 350 for 35 minutes. Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts. To serve: Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with Parmesan cheese. Delicious ☺

ARUGALA SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE
VINAIGRETTE:

3 tablespoons honey
1 teaspoon sugar
1 tablespoon Dijon mustard
½ teaspoon each of salt & pepper
1 clove garlic, minced
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
Wisk all together and refrigerate for at least 30 minutes.

FOR THE SALAD:
Arugula
Pine nuts
Dried cranberries
Gorgonzola cheese crumbles
Place 1 ½ cups of Arugula into a salad bowl and sprinkle desired amount of pine nuts, dried cranberries and Gorgonzola cheese crumbles and drizzle balsamic vinaigrette over the salad.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE ICING

4 (1-ounce) squares semi-sweet baking chocolate
½ cup real butter
¾ cup sugar
½ cup cocoa powder
1 teaspoon vanilla
3 eggs, beaten
For the icing:
8-ounces semi-sweet chocolate chips
½ cup half-n-half

In a large saucepan, melt chocolate and butter together over low heat, stirring often. Add the remaining ingredients except the eggs, stirring well. When the mixture has a creamy consistency, remove pan from heat. Place a ladle full of the warm chocolate mixture into the eggs, and then add the eggs and small amount of chocolate mixture to the rest of the mixture. (This will keep you from having scrambled eggs). Wisk until very smooth and pour into a greased 8” cake pan. Bake at 350 for 30 minutes. While the cake is baking, melt the chocolate chips and half-n-half in a small saucepan over low heat. Stir often with a whisk until it’s glossy. Making the icing only takes about 5 minutes. Remove cooked cake carefully from the pan and onto a plate. Pour all of the icing over the top of cake and let it run down the sides. This cake and icing is amazing! Enjoy ☺



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