Mini Lasagna Cups

That’s right, I have another tasty treat for you. Umi LOVES these. I doubt they’re on my “diet” plan, but they’re damn good now and then, especially when I don’t feel like making an entire pan of lasagna.

Mini Lasagna Cups 1

Photo © 2016 Jinxie G

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings
The easiest, simplest lasagna you will ever make, conveniently made into single-serving portions!

Ingredients

  • 1 tablespoon olive oil
  • 2 Italian sausage links, casing removed
  • 1 cup marinara sauce, homemade or store-bought
  • 1 1/2 cups ricotta cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
  • Season ricotta cheese with salt and pepper, to taste; set aside.
  • Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
  • Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
  • Serve immediately, garnished with parsley, if desired.

I don’t care for ricotta cheese so I just use mozzarella there too, and I use grass fed organic hamburger because nitrates are bad for you (found in sausage unless homemade). I also pre-bake the shells for about 5 minutes. Believe me, it makes a world of difference. Of course, I make my own marinara, but it’s up to you. I’ve linked my recipe if you’re interested. You could also alter this recipe to make Taco cups.

Photo © 2016 Jinxie G

Photo © 2016 Jinxie G

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Drunken Irish Birthday Cake

Oh, that’s right. It is time once again for Jinxie’s Kitchen! Today, we have a recipe from my friend Deni, who has given us a couple of recipes before. Check out this shit.

Drunken Irish Cake

Drunken Irish Birthday Cake

Ingredients:

  • 1 Devil’s Food Cake Mix
  • 1 small package chocolate fudge pudding
  • 1 cup Extra Stout Guinness
  • ¼ cup oil
  • 4 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla

Preheat oven to 350*.   Mix ingredients, put into 9” round greased and floured cake pans.  Bake for 29-34 minutes.

Cool in pan for 10-15 minutes.

Remove cake from pan and cool on racks until room temperature.

Cut each layer into two layers.

  • Cherry puree or ganache
  • Whipped cream
  • Cake
  • Cherry puree
  • Cake
  • Whipped cream
  • Cherry puree
  • Cake
  • Cherry puree
  • Cake

Cherry Puree

  • 1 can cherry pie filling
  • ½ teaspoon almond extract or 1 tsp brandy or amaretto

Puree in food processor.

Whipped Cream

  • 2 cup whipping cream
  • 1 teaspoon almond extract
  • ½ cup powdered sugar

Whip until stiff peaks.

 

Drunken Irish Cherry Cordial Birthday Cake

  • 1 Devil’s Food Cake Mix
  • 1 small package chocolate fudge pudding
  • 1 cup Extra Stout Guinness
  • ¼ cup oil
  • 4 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla

Preheat oven to 350*.   Mix ingredients, put into 9” round greased and floured cake pans.  Bake for 29-34 minutes.

Cool in pan for 10-15 minutes.

Remove cake from pan and cool on racks until room temperature.

Cut each layer into two layers.

Cherry Puree

  • 2 cans cherry pie filling
  • ½  teaspoon almond extract or 1 tsp Amaretto or brandy

Puree in food processor.

Set aside ¼ of cherry puree for ganache.

  • ¼ cup cherry puree
  • 1/2 bag milk chocolate chips

Slowly melt the chocolate chips into the cherry puree on stove until smooth.

Serve with freshly Whipped Cream.

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla or ½ tsp almond extract

Follow the same order of stacking….

Drunken Irish Cake2

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

Unca T’s Oklahoma Fried Green Tomatoes

Hey there, my darling minions!

I’ve been so busy with my LAST CLASS, and copy edits for Shannon Mayer, and trying to promote, edit, and obtain books for Just Ink Press, as well as spending a crazy weekend sitting next to Michael Rooker, that I haven’t had time to blog at all. I’m so ashamed…and exhausted.

But, I promised a recipe today somewhere on social media, and my uncle has been so kind as to offer up a recipe that’s making my mouth water.

Unca T’s Oklahoma Fried Green Tomatoes

Fried Green Tomatoes

Ingredients:

4 to 5 large green tomatoes, thickly sliced

2 cups buttermilk

2 eggs

1 tsp black pepper

1 tsp garlic salt

Mix together to make the wet for the tomatoes to sit in before hitting the dry coating mix.

Dry coating:

2 cups Panko bread crumbs

1 tsp onion powder

1 tsp black pepper

Dip sliced tomato in buttermilk bath, and then into Panko mixture.

Fry tomato slices in frying pan with about 1/2 inch of oil. I like peanut oil best, but you can use canola, corn or veggie oil.

Fry on both sides until golden. Put on paper towels of on a cooling rack to drain some of the oil.

Unca T’s Coco’s Dressing

1 1/4 cups milk
1 cup buttermilk
1 1/4 cups mayonnaise
1 1/4 cups cider vinegar
1/2 cup parmesan cheese, grated
1 tablespoon garlic salt
1 1/2 cups sour cream

Read more on Food.com for directions and comments.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

Raspberry Sauce & Olive Oil-brushed Asparagus

Today, we’re doing a couple of real easy recipes that have five minute prep times. Essentially, we’re doing a type of sauces today. One sauce and one basic olive oil brush.

Raspberry Sauce

Initially, this is for two servings, so if you want to make it for more than two people, you’ll need to double/triple the ingredients.

Ingredients:

⅓ cup light mayonnaise (you can use regular, if needed, but I’m on a diet)

2 tbls Fat free Raspberry vinaigrette dressing

1 tbls lemon juice

1 ½ tbls of fresh basil

You can go lighter on the basil. It’s pretty potent, especially if it’s fresh. Maybe only do 1 tablespoon.

Mix ingredients together and brush over meat. I’ve tried this on both halibut and chicken, and it’s good on either. Then cook the meat to proper specifications.

Olive Oil-Brushed Asparagus

This one is SUPER easy! All you need is a bushel of asparagus, olive oil, and salt and pepper. For something like this, I prefer the salt and pepper grinders because you get more flavor out of them.

Line a 13×9 pan with foil. Rinse off the asparagus and lay it in the pan. Brush the asparagus with olive oil (I use extra virgin olive oil for everything or you can use an even healthier alternative – coconut oil), and grind the salt and pepper over it.

Place the asparagus in the oven at about 325 degrees for 10 minutes.

When I’m baking halibut or chicken, I have the temperature set at 375 degrees, and I still bake the asparagus for the last 10 minutes of the entrée.

This will also grill really well.

Piacere!

Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

Cooking Tips #12

 

I know this should be common sense, but some people fail to see the issue, so listen to me when I say…

If you have longer hair, always, ALWAYS pull your hair back/up BEFORE you start cooking, even in your own damn kitchen. I’m sorry, but finding a hair in my food makes me want to vomit and I’ll probably never eat at your house again. Just sayin’. I find it completely repulsive.

And that’s coming from a woman who’s owned dogs over the past 20 years and claims “The chef is not responsible for dog hair in the food.”

Spam Comment of the Week III

I know, I haven’t done one of these in a few weeks. That’s what happens when I travel a lot. C’mon, you guys should know by now that my blog goes pretty much dark for at least a week or two when I’m traveling. I’ll try to remedy that in the future, but for now, that’s just the way things have to be.

This week’s spam comment comes from Missi:

“This is what we need – an iignsht to make everyone think”

Really, Missi? Red Velvet Cupcakes are an insight to make you think? Well, my friend Deni will be so thrilled that her cake recipe has such an effect. Who the fuck knew? *runs out for red velvet cake ingredients*

Spam Comment of the Week II

I know, it’s not a recipe. I’ll get back to that next Friday if time allows since I’ll be in Albuquerque, but first, I have to share this once more. It is, after all, the Spam Comment of the WEEK. If I continue to receive these awesomely hilarious comments, I’ll switch the day in which I’ll post these.

I have a few comments for you today, but I’d also like to tell you that out of 48 spam comments Akismet caught over the past week, about half of them were on the last Spam Comment of the Week post, which I just find fucking hilarious!

Here’s today’s comment of the week, which was actually posted on my 2012 movie review/observations:

Some truly fantastic information, Gladiola I detected this. “Always be ready to speak your mind and a base man will avoid you.” by William Blake.

“Gladiola,” really? And what’s up with that William Blake quote? Are you trying to tell me something, or did you just need filler? I’m thinking you just needed filler, though I am so GLAD you “detected” my post and thought the information was fantastic. I’m certain my observations of the movie 2012 were quite insightful for you, though my sarcasm was likely lost on you, considering your lack of knowledge of the English language. =D

And a few extras from the Spam Comment of the Week post:

From some idiot named Tyson: Comfortabl b the particular submit is truly the nicest upon which noteworthy subject matter We fit together with the findings and in addition may excitedly look forward to your current upcoming|

From Hipolito (interesting name): Hi there. impressive work. Some assume this particular. This can be a remarkable tale. Thanks!|

From Tyson again: Wohh just what I became looking for, thanks for setting up.|

And yet another from Tyson: Yesterday, while I was at work, my sister stole my iphone and tested to see if it can survive a 30 foot drop, just so she can be a youtube sensation. My iPad is now destroyed and she has 83 views. I know this is completely off topic but I had to share it with someone!

Damn, Tyson, you really like my blog! Oh, and just to clarify, Tyson, was it your iPhone or your iPad? Because you said both, and I’d be kicking my sister’s ass if she fucked up both my iPhone AND my iPad. Hell, I’d kick her ass for just one of them. Luckily, I only have one sister who is older than me, lives back east, and would NEVER break my techie shit. My brothers, on the other hand, don’t care about the stuff they break or steal from me!

Akhi – I fucking want my Mac two-button mouse back, damn it!!! It was a GIFT from someone!!!

Have a great weekend, y’all! =D