Time (or lack of) seems to be more of and issue these days
and there are so many products available now to help make
your life easier in the kitchen. There are jars, bags, cans,
tubes, packets, etc.. the list is endless that can get you a
jump start on your meals and still end up with the home made
results. Take this recipe for LASAGNA ROLL-UPS for example that
uses jarred Alfredo sauce instead of the red sauce. You can
always add your extra touches or favorite seasonings but why
not take the help?

Enjoy! Marzee

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RECIPE: LASAGNA ROLL-UPS

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INGREDIENTS:
8 ounces uncooked lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed and dried
2 tablespoons minced green onion
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
1 (21 ounce) jar Alfredo sauce
1 cup shredded mozzarella cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
lasagna and cook for 8 to 10 minutes or until al dente. Rinse
in cold water and drain well. Meanwhile, in a large sauce pan
over medium heat add oil and cook broccoli or spinach and green
onions until tender, stirring frequently. Remove pan from heat
and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees. Place noodles in a single layer
on a sheet of waxed paper. Evenly spread some of the cheese
mixture on each noodle. Roll up each noodle from the short end,
jelly-roll style. In a 8×12 inch baking dish, spoon about 3/4
of the Alfredo sauce on the bottom and spread evenly. Arrange
the rolled noodles, seam side down, in the dish. Top with
mozzarella cheese and remaining sauce. Cover loosely with foil
and bake in preheated oven for 30 minutes or until hot and
bubbly and the cheese is melted. Serve.

Yield: 4-6 Servings
Category: Pasta
http://www.thedailyrecipe.com

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MARZEE’s CORNER

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PREPPING FOR PASTA

Don’t scrimp on the boiling water! Pasta likes to have
“breathing” room, with plenty of space for moving around.
If possible, use an 8-quart pot with 5-6 quarts of water for
a pound of pasta.

It’s not necessary to add oil to the water-just use plenty of
water and stir occasionally to prevent sticking. Gently stir
pasta immediately after adding to water.

Salt the water to add flavor and help pasta absorb the sauce,
about 1-2 tablespoons salt to 6 quarts water.

Don’t combine two types or sizes of pasta in the same pot of
water. One kind will probably be ready before the other.

Do not rinse pasta unless you’re using it for a cold pasta
salad. Otherwise you’ll rinse the starch off.

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Well here’s a fun spicy little recipe that’s fit just for
two…great with cornbread too. This PASTA & CAJUN CHICKEN
has been one of my favorite dishes at a nearby restaurant
for some time and I’ve learned to make it at home.

Enjoy! Marzee
mailto:mz@gophercentral.com

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RECIPE: PASTA & CAJUN CHICKEN

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INGREDIENTS:
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add
linguini pasta, and cook for 8 to 10 minutes; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl,
and toss to coat. In a large skillet over medium heat,
saute chicken in butter until no longer pink and juices
run clear, about 5 to 7 minutes. Add green and red bell
peppers, sliced mushrooms and green onions; cook for 2
to 3 minutes. Reduce heat, and stir in heavy cream. Season
the sauce with basil, lemon pepper, salt, garlic powder
and ground black pepper, and heat through. In a large bowl,
toss linguini with sauce. Sprinkle with grated Parmesan
cheese and serve.

Yield: 2 Servings
Category: Main Courses, Pasta, Chicken

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MARZEE’s CORNER

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KEEPING COOKED PASTA WARM:

Quickly drain the pasta and let it stand in the colander
just long enough to drain. Transfer the drained pasta back
to the cooking pan. The pan will be warm enough to keep
the pasta warm while you prepare the sauce. Warm the serving
dish before piling in the pasta: Fill the dish with hot water
and let it stand a few minutes. Pour out the water, dry the
dish, add the pasta, and serve immediately.

* Cooked pasta can also be stored in airtight containers
in the refrigerator for 3 to 5 days. If possible, store
pasta and sauce separately. To reheat, simply drop pasta
in boiling water for a few seconds; drain.

I could never consider that low carb diet that has been
all the rage because I enjoy my pasta and other carbs
too much. I do try to balance them out with good stuff
and practice moderation but pasta is so extra versatile
that I can create so many quick and satisfying meals.
Lots of choices for different shapes and sizes and some
even come flavored. Here is a cold SANTA FE STYLE CHICKEN
AND PASTA SALAD that is a favorite fast-food side dish in
some popular West Coast restaurants and it has really
picked up here in the Midwest too. It’s got Rotini shaped
pasta, Southwestern-style dressing, corn, peppers and fresh
cilantro which so nicely completes the palate. If it is
true that you are what you eat, then I guess I must be a
noodle.

Enjoy! Marzee

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RECIPE: SANTA FE STYLE CHICKEN

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INGREDIENTS:
1 16-ounce package Rotini pasta, uncooked
4-5 quarts water

1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:
Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be
al dente, or mostly tender but with a slight toughness in the
middle. Whisk all of the dressing ingredients together in a
small bowl. Cover and chill the dressing until you’re ready to
use it. When pasta is done, pour it into a large bowl. Add the
dressing, then toss. Add the remaining ingredients to the
pasta, and toss until combined. Cover and chill for several
hours before serving.

Yield: 8 Servings
Category: Pasta

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MARZEE’s CORNER

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PERFECT PASTA POINTERS:

* In a large pot, heat 4 to 6 quarts of water to boiling
for one pound of dry pasta. (You can adjust this amount
depending on how much pasta you are cooking.) Add salt,
if desired, allowing 1 tablespoon of salt for every pound
of pasta.

* When the water reaches a hard, rolling boil, add the
pasta gradually, stirring at the same time. Allow the water
to return to a boil. (Salt added to water is an optional
ingredient, a matter of taste, not proper cooking.)

* Stir the pasta occasionally during cooking, to prevent
sticking. Do not cover. Follow the package directions for
cooking times. Each manufacturer has tested their brands
and shapes for the best cooking times. If the pasta is to
be used as part of a dish that requires further cooking,
slightly undercook the pasta.

* Use a long-handled fork or spoon to taste for doneness.
Perfectly cooked pasta is “al dente,” or firm to the bite,
yet cooked through.

* Drain pasta in a sturdy colander and toss immediately
with sauce. (Do not rinse unless the recipe says to do
so.)

Effective this week the publishing schedule for this
newsletter has been changed to Monday-Wednesday-Friday
so you’ll be seeing me join you 3 days per week now.
Thanks for your continued support of our sponsors that
enable me to continue mailing deliciousness to you!

Speaking of, gotta try this one for SPINACH MANICOTTI
if you’re looking for a week-night wonder. It is really
easy to do prepare these and the results are so tasty
I love the heavy meat loaded lasagnas and other saucy
pastas but for manicotti I’ve come to prefer the filling
of just the spinach & cheeses. I do like to serve with
some extra heated sauce and some shredded cheese over
each. Just do some garlic bread and maybe a salad for
a well rounded meal and I added the garlic bread in here
today too.

Enjoy!   * Beginning 11/16 TheDailyRecipe ezine
                  is published 3X per week on M-W-F.

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RECIPE: SIMPLE SPINACH MANICOTTI

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INGREDIENTS:
8 oz. box manicotti noodles, cooked
15 oz. ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
10 oz. frozen spinach thawed and drained
1 egg
24 oz. jarred spaghetti sauce (Bertolli Tomato Basil ;o)
2 teaspoons oregano
1/2 cup chopped onion

DIRECTIONS:
In a large bowl, combine all the ingredients except the
manicotti noodles and spaghetti sauce. Spoon the mixture
into the cooked noodles and place in a greased 9×13 pan.
Pour the sauce over the top of the pasta and cover with
foil.Bake in a preheated 350 degrees oven for 30 minutes.

Yield: 8 Servings
Categories: Pasta

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                  MARZEE’S CORNER

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                   GARLIC BREAD

1 whole loaf French bread
1/2 cup butter or margarine, softened
1/4 cup minced fresh parsley
3 large cloves of fresh garlic, crushed and minced

Cut French bread loaf into 1-inch thick slices, but not
quite all the way through. Combine butter, parsley, and
garlic, stirring well; spread between bread slices.
reassemble the loaf; wrap in aluminum foil. Bake at 350
degrees for about 20 minutes.

Wow I did something last night I NEVER ever get to do,
I had a pajama night on the couch and just watched TV!
I had a hundred things to do of course but for once I
just sat there and relaxed to the tube and…Hubby even
gave me full control of the remote? I can’t even remember
the last time I got to see a full show so I took full
advantage. Among the Top Chef Vegas I also got to sample
the new lineup of new Fall shows from Dancing to Witches
to cougars. Not that I will ever follow them but it was
a nice break to literally hog the TV all to myself. I
doubt I’ll be making a habit out of it but it was a nice
break from the routine and Hubby even made dinner…
mostaccioli yum.

I remember the first time a few years ago when the kids
had their first taste of mostaccioli and they just loved
it along with about any other form of noodles and red
sauce with cheese. It’s nice because about any of
the parties we’ve gone to there was usually something
we could count on that they would eat. Not a problem
anymore because they eat about everything and this
remains among their favorites. So thought I would send
you another comforty food recipe you can share forward
to your family and friends too..BAKED MOSTACCIOLI.

This should most definitely be accompanies by some hot
Cheesy  garlic bread and needs no more than the addition
of a quick tossed salad or veggie to complete the meal.
This is also a great thing to prepare for someone you
may know that may be having a hard time and needs a meal
brought in. It packs well and could really make a person’s
day. They can heat as needed in the microwave and you can
add some rolls and a prepackaged salad mix. A little TLC
goes a long way.

Enjoy! Marzee

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RECIPE: BAKED MOSTACCIOLI

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INGREDIENTS:
1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

DIRECTIONS:
Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages,
onion, green pepper and garlic. cook breaking up meat,
until meat is browned. Drain off fat. To the meat, add
all remaining ingredients, except egg and cheeses. Bring
meat sauce to a boil. Reduce heat. Cover and simmer 15 to
20 minutes, stirring occasionally. meanwhile, combine egg
and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese
mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked
through.

Yield: 4 Servings
Category: Main Courses, Pasta, Casseroles
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                  MARZEE’S CORNER

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  OK, HERE’S THE CHEEZY GARLIC BREAD RECIPE TOO!

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons virgin olive oil
3 cloves garlic, crushed
1 teaspoon oregano
 salt and pepper to taste
1 cup shredded mozzarella cheese

DIRECTIONS:
Preheat the broiler. Cut the bread into slices 1 to 2
inches thick. In a small bowl, mix butter, olive oil, garlic,
oregano, salt and pepper. Spread the mixture evenly on the
bread slices. On a medium baking sheet, arrange the slices
evenly and broil 5 minutes, or until slightly brown. Check
frequently so they do not burn. Remove from broiler. Top with
cheese and return to broiler 2 to 3 minutes, until cheese is
slightly brown and melted. Serve at once.