Butter Chicken

 

Wraps

 

Chicken Stirfry

 

Chicken Curry

Grinder Sandwich

 

Taco Biscuit Bombs

Six Cheese Lasagna

Ingredients

1 lb. Ground beef
1 lb. Ground pork
2 c asiago, grated
2 c provolone grated
8 oz. Fontina sliced
8 oz sliced fresh mozzarell
1 c parmesan grated
16 oz ricotta
1 tbsp oregano
1 tbsp basil
1 tbsp rosemary
1 tbsp thyme
2 tsp smoked paprika
1 large onion
4 cloves of garlic, crushed and diced.
1 15 oz can crushed tomato
1 package of baby spinach
1 stick of unsalted butter
1/4 c flour
1 pint heavy whipping cream
2 c milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
1 lb lasagna pasta
2 tsp crushed red pepper flakes



Red sauce

1. Saute onions and garlic until onions are soft and translucent and garlic is fragrant. Add in ground beef and pork, brown until cooked through. Drain grease and add back to pan.

2. Add in all herbs, salt and pepper, cook the ground meat a 2 minutes more, then add the crushed tomatoes, turn on low and simmer 15 minutes

White sauce

1. Saute the baby spinach with salt, pepper and crushed red pepper flakes. Once the spinach has wilted down and cooked through, set aside on some kitchen roll and a plate.

2. Add a stick of butter to the pan with a tbsp of olive oil, let that melt. Add in garlic, onion powders, salt and pepper. Once the butter is completely melted, using a whisk, incorporate the flour to produce a roux. Let that cook through for a minute to get rid of the rawness of the flour.

3. Gradually pour in the heavy cream, whisking constantly until it thickens, then gradually add in milk and whisk until you have a thick gravy like consistency.

4. Turn off the heat and add in spinach and 3/4ths of your grated cheeses. Whisk until fully incorporated.

Pasta

1. Once the water comes to the boil, add about a 3rd cup of salt to the water, then add your pasta and cook according to the box.

Assembly

1. In your baking dish add in a base layer of the red sauce, then layer your pasta over that, then a layer of red sauce, white sauce, slices of the fresh mozzarella (I put five slices), then spoonfuls of ricotta.

2. Repeat the layers of pasta and sauces then slices of the fontina. Continue layering alternating between mozzarella and fontina until all pasta and sauces and cheeses are used. Top with the third cup of reserved grated cheese and bake for 1 hour at 400 F

Let set for 30 minutes and then serve.
Preheat oven to 400 F and put a large pot of water on to boil for the pasta