Main Dish
This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano, and garlic. Undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of cheese mixture, meat sauce, and noodles. Top with remaining meat sauce. Bring to a boil, reduce heat, cover and simmer for 15 – 17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
This is hands down my favorite hot dog recipe! Although I am giving you the air fryer directions, these can easily be put on the grill and cooked as well! The slaw can be made in advance and this can easily be made for a crowd. We shared these and EVERYONE that tried them absolutely loved them saying they were the best hot dogs they have ever had. I know that says a lot. Maybe you have read recipes claiming it’s the best this or that, but I don’t eat hotdogs and don’t like them but I love this recipe. I will be making it many times through the summer!
8 servings
INGREDIENTS
8 hot dogs
8 slices of bacon
8 hot dog buns
1 package coleslaw mix
1 container of Marie’s coleslaw dressing
1 Granny Smith Apple, diced
1 cup Craisins
2 Tablespoons pure maple syrup
Fresh cracked pepper
Pickled jalapeño peppers-optional
DIRECTIONS
Wrap each slice of bacon around each hot dog. Place 4 of the wrapped hotdogs in the air fryer. Fry at 400 degrees for 9 minutes turn the hotdogs over and fry again for another 9 minutes or until bacon is cooked to your desired crispness. If you want the buns toasted take the hot dogs out a couple minutes early, place the hotdogs in the buns, place them back in the fryer and continue to cook for two more minutes or until desired toast is achieved.
Meanwhile make the slaw by putting the slaw mix in a large bowl, adding the slaw dressing, Craisins, diced apple, maple syrup and cracked pepper. Mix well coating all of the slaw with the dressing.
Top the hot dogs with the slaw and add pickled jalapeños. Serve immediately.
Enjoy!
I recently purchased a Philips XXL Air Fryer and have loved it! This was one of the first recipes I tried. This makes enough for 2 people and It could not have been any easier or more delicious! Most air fryer recipes can be done in the oven as well and this recipe could easily be adapted to baking it. If I were to bake it I would put the corn and the potatoes on a sheet pan and bake for about 30 minutes at 375 degrees, stir veggies and add the sliced kielbasa and continue baking for an additional 15-20 minutes until the potatoes are cooked through.
INGREDIENTS
2 frozen half ears of corn (can use fresh but this is what I had on hand. If using fresh, cooking time will be same as kielbasa and potatoes )
1 fully cooked kielbasa-sliced into rounds
3 cups small diced potatoes
Olive oil
Salt
Pepper
Butter to spread on corn when done
DIRECTIONS
Drizzle a small amount of olive oil over the corn and add the corn into your air fryer. Cook at 350 degrees for ten minutes. Open the air fryer and add the kielbasa and diced potatoes that you have also drizzled with olive oil. Add salt and pepper over all of the kielbasa, sausage, potatoes, and stir. Continue cooking for an additional ten minutes. Mine were done at this point but depending on the model and size cooking time may vary.
Remove from fryer, add butter to your corn and serve.
Enjoy!
I made this dish specifically for my Dad as he saw a picture of the recipe I gave you on Tuesday and said he wanted that, but without the pasta. Well, when Dad wants a dish, I make it! This dish is cooked similar to Tuesday’s dish as the seafood is all cooked separately then put together at the end. When I was looking at recipes similar to this all of the recipes put raw seafood together and cook it all together. I really, really did not like that idea as all of the seafood are different sized and have a different cook time and if I cooked them separately, I could season each layer as I cook, because of that this dish does take extra effort and time. I can promise you it’s well worth it. No one at my Easter table was disappointed with this dish. In fact, there was almost none left and I served it as a side dish!
NOTE – this dish is easily made gluten-free by using crushed gluten-free crackers (I used gluten-free Cheese Itz type cracker for Robby) for the topping. I made Robby a smaller dish just for him!
This dish was made in a large round casserole dish for the rest of us.
This picture is just my dads first helping of the buttery seafood casserole. Note the cute bunny plate!
INGREDIENTS
1 pound large raw shrimp, peeled, deveined and tails off
4 Tablespoons olive oil, divided
12 large scallops
1 Tablespoon butter for scallops
4 lobster tails, steamed, shell removed and chopped into large pieces
2 garlic cloves, finely diced
1 1/2 Tablespoons fresh lemon juice
Zest of 1/2 lemon
3 Tablespoons white wine
Salt
Pepper
1 to 1 1/2 sleeves of Ritz crackers, crushed
1 1/2 sticks of butter, melted for topping
DIRECTIONS
For shrimp – place the shrimp on a baking sheet, drizzle with 2 Tablespoons of olive oil, add a pinch of salt and pepper. Mix to combine. Place the shrimp in the oven with the oven set to broil keeping the oven door open slightly. Roast the shrimp just until the shrimp turn pink. Remove from oven and set aside with your already prepared lobster meat.
For the scallops- heat a large pan over medium-high heat. Add the remaining two tablespoons of olive oil to the pan along with 1 tablespoon of butter. Dry the scallops with a paper towel and season with salt and pepper. When the pan is hot add the scallops to the pan seasoned side down. Season the top side of scallops with salt and pepper. When the scallops have seared on one side, turn them over and sear the second side.
When the scallops have cooked, add the lobster and shrimp to the pan to warm through.
Meanwhile in a bowl, add the melted butter, garlic, wine, lemon juice and the zest of half a lemon, mixing well. Place all of the seafood into a greased baking dish. Add the desired amount of crushed crackers. We used the full sleeve and a half of the crackers. Drizzle the melted butter mixture over the crackers and place in a 400 degree oven to brown the top of the crackers. This just takes a few minutes, so watch closely! Remove from oven and serve warm.
Enjoy!
If you don’t cook a lot of seafood this is a great dish to start with. I made this dish with gluten-free pasta so Robby could enjoy it as well. If you are local and are looking for a really good gluten-free pasta, we love the packages they sell at Tuscan Market in Portsmouth NH. We were shocked at how good this pasta was as it tastes just as good as the regular pasta we are used to. This is an easy dish that you can make even on the busiest of days.
INGREDIENTS
8 ounces penne pasta- can be gluten-free
1 Tablespoon garlic infused olive oil
4 Tablespoons butter (or ghee, a clarified butter, skimming the fat off of the top. Can be purchased at your local grocery store) divided
1 1/2 pounds uncooked large, deveined, peeled and tail off shrimp
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 – 4 cups spinach- use as much as your family enjoys
1/2 lemon, juiced
2 Tablespoons parsley, minced for garnish if desired
Salt and pepper to taste
DIRECTIONS
Cook the pasta according to package directions, drain and set aside. In a large skillet heat olive oil and one tablespoon of butter. Add the shrimp to the hot pan and cook until the shrimp start to turn pink, flipping the shrimp once. Once the shrimp are almost cooked through add the Italian seasoning, red pepper flakes, and spinach. Cook until spinach is wilted, stirring occasionally. Add the cooked pasta to the shrimp and spinach mixture. Add the remaining butter and stir until melted and well combined. Top with lemon juice, parsley, salt and pepper and stir. Serve warm.
Enjoy!
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