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68 Days of Gourmet: Day 44

I’ve wanted the ice cream maker attachment for my KitchenAid mixer for years now. They’re not that expensive, I don’t know why I didn’t just buy it for myself. I was so excited to finally receive the attachment this year for Christmas. I conducted a little poll a few weeks ago on Twitter to see what flavor of ice cream I should make for the first batch. The crowd favorites were Salted Caramel and Maple Butter Pecan. I decided to go with the Maple Butter Pecan because the method was a little simpler. But the Salted Caramel will definitely be making an appearance soon!

This ice cream is so good. How can it not be with pure maple syrup, heavy cream, whole milk and toasted pecans? It’s definitely a splurge. I could only eat a small scoop of this at a time because it was so rich – and this is coming from a huge ice cream fan! I think that I’ll save recipes like this for special occasions and try to use lighter ice cream recipes for everyday consumption.

So after taking two rest days last week, I managed to step it up on the fitness front over the weekend. I attended two 90 minute hot yoga classes and ran 3.5 miles with the pup (in the snow!!!). My leg is definitely still super sore and I have to ice it right when I get in from running but I can make it through short distances. I’m excited to share that my yoga practice was on this weekend. I was feeling really strong and balanced. Loved it.

This morning I taught BodyPump and couldn’t resist taking Sullie for a quick 3-miler when I got home from work. Love that it’s staying light until after 6 p.m.

And I leave you with a cute picture of Sullie in the powdery soft snow we received unexpectedly this weekend and the recipe for delicious Maple Butter Pecan Ice Cream!

Maple Butter Pecan Ice Cream
(Recipe source Gourmet, August 1997)

Ingredients:

3/4 cup pecans, coarsely chopped
1 tablespoon unsalted butter
2 cups heavy cream
1/2 cup milk
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1/2 teaspoon maple extract (I substituted vanilla extract)

Directions:

In a small skillet over medium heat, melt butter. Add pecans and toast, stirring occasionally, until golden and fragrant, about 5 minutes. Season with salt, to taste. Cool pecans and chill. (Buttered pecans may be made up to 3 days ahead and chilled.)

In a medium heavy saucepan bring cream, milk, maple syrup and salt just until boiling, stirring occasionally. In a separate medium bowl beat yolks until smooth. Slowly add hot cream mixture to egg yolks in a slow stream, whisking constantly, and then pour back into saucepan. Cook custard over low heat, stirring constantly, until a thermometer registers 170 degrees. (I did not have to reheat my custard in the saucepan, it was already 170 after being added to egg yolks.) Pour custard through a sieve into a clean bowl and cool. Stir in extract. Cover surface of custard with plastic wrap and chill, at least 3 hours or overnight.

Freeze custard in an ice-cream maker (following the instructions for your manufacturer). Fold in chilled pecans. Transfer ice cream to an airtight container and place in freezer to harden. Ice cream will keep for about 1-2 weeks.

Yield: 1 quart

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68 Days of Gourmet: Day 43

It’s funny how certain recipes get really popular in the food blogging world. I saw these Ham and Cheddar Pretzel Bites on Pink Parsley a couple months ago and thought they looked fun. Then I noticed the original recipe was from Gourmet – even better! I thought these would be a kid and adult friendly snack at my niece’s second birthday party a couple weeks ago. Since seeing the recipe on Josie’s blog, they’ve been popping up everywhere. So for my food blogger readers – I apologize if you’ve seen this one several times already.

I am sorry that I’ve been so slack with the blog this week. I’ve had a lot going on and no time to sit down at night to update. We have friends coming to stay with us tonight so I’ve been a busy bee trying to get our tiny apartment presentable and ready for guests. Also, we’ve been dealing with house hunting drama. Thought we finally found something we were excited about making an offer on this week but it didn’t work out. I am seriously sick of looking at houses! It’s been a long process.

It’s been a pretty lackluster week on the fitness front too. More rest days than I’ve had in a long time – which maybe isn’t a bad thing considering the injury and general soreness I’ve had the last several weeks. I taught BodyPump Monday, hot vinyasa yoga Tuesday, rest day Wednesday and taught BodyPump last night. Today is looking like a rest day too. I set my alarm to go to yoga this morning but we didn’t make it to bed until midnight last night (so late for us) so I was not ready to get up at 5:45 a.m. Hoping to get some good yoga classes in this weekend and test my leg out with an easy run.

Update on 68 Days of Gourmet: I’m on day 43 and ready to get this project wrapped up. I did some work this week planning out the rest of the recipes that I’m going to make. Trying to look back to make sure that I have a good balance of all the different recipe categories and a good mix of old and new. I still have a few recipes left to pick so let me know if there’s something you really want to see. I’m happy to take requests. :)

These Ham and Cheddar Pretzel Bites were a good snack for the birthday party but not something I think I will make again. This was my first time making soft pretzels and I enjoyed the process of making them. It was fun and different. But in the end I didn’t think these were worth all of the work. There just wasn’t enough ham and cheddar flavor to them and I think the dough itself could have used a little salt. I even added more ham and cheddar than the original recipe called for.  Also, I will say that they were much better warm out of the oven than served room temperature.  I’m really surprised that I didn’t love these because they did receive great reviews from the other bloggers who made them?

Promise more updates over the weekend and next week! I’ve got some good stuff planned!

Ham and Cheddar Pretzel Bites
(Recipe source Gourmet, October 2009)

Ingredients:

1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light brown sugar, divided
1/4 cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
2 1/2 to 3 cups all-purpose flour
1/2 cup (3 ounces) finely chopped country ham or regular ham, divided
1/2 cup finely grated sharp cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 stick unsalted butter, melted
1 to 2 tablespoons sea salt or kosher salt

Directions:

Stir together yeast, 1 teaspoon brown sugar and warm water in a large bowl. Let stand until foamy, 5 to 8 minutes (if mixture doesn’t foam, start over with new yeast). In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

I used my Kitchen Aid stand mixer for the following steps but you can definitely just follow these directions: add 2 1/2 cups flour and the milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms. Add up to 1/2 cup additional flour, a little at a time, if necessary (which it probably will be – this is an extremely sticky dough). Turn out dough onto a floured surface and gently knead with floured hands a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room (ideally around 80 degrees) until doubled and bubbles appear on surface, about 2 hours. Tip – I like to let my bread rise in the oven. I turn it on for a minute or two then switch it off and place the bread in there to rise.

Turn out dough onto a floured surface and cut into four equal pieces. Working with floured hands, gently roll and stretch one piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you. Roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to prepared baking sheet. Make three more ropes using the same method. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Preheat oven to 400 degrees with rack in upper and lower thirds. Line two baking sheets with parchment paper.

Bring 6 cups of water to a boil in a large saucepan. Reduce heat to a simmer and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds total. Transfer with a slotted spoon to baking sheets.

Bake until puffed and golden-brown, about 15 minutes. Don’t be alarmed if cheese oozes out a bit.

When you remove pretzels from oven, brush with butter and sprinkle with salt. Serve warm or at room temperature with a honey mustard dipping sauce, if desired. (See original Jalepeno Honey Mustard in original recipe or see my favorite honey mustard here).

Yield: 4 dozen pretzel bites

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68 Days of Gourmet: Day 42

Sometimes having a food blog has its perks. Like when I have a perfectly valid excuse to make chocolate cream pie on a weeknight. What kind of food blogger would I be if I didn’t give you guys some chocolate dessert ideas for Valentine’s Day? I am so glad that I selected this recipe to feature. It is simply just amazing. And this is coming from the girl who is firmly in the fruit dessert camp and not the biggest fan of super chocolatey desserts. The homemade pudding is definitely the “pièce de résistance” in this pie. And when paired with the chocolate wafer crust and freshly whipped cream – home run! Make this for your sweetie this Valentine’s Day – I promise you won’t be disappointed :)

And on to news on the fitness and nutrition front (so appropriate in the same post as chocolate cream pie). Last weekend was definitely an over-the-top indulgent weekend for me. Lots of dining out, dessert and Super Bowl snacking. But I also attended a hot vinyasa yoga class Friday night, taught BodyPump Saturday morning and ran five miles Sunday afternoon. About the running…I am so frustrated with it right now. It’s been almost two months since my last last race and I took the biggest running break that I’ve taken in years. I’m one week into my new training program and having terrible pain in my left leg in the achilles tendon/lower calf area. It feels like there’s a big knot there and it hurts when I run and stays sore for days after I run. I’m really bummed and hoping if I keep icing it and try to rest it that it will get better. Fingers crossed.

Stocked up on lots of healthy foods, fruits and vegetables at the grocery for the week. Putting last weekend behind me and moving on! It’s all I can do. We all have to splurge sometimes!

Chocolate Cream Pie
(Recipe source Gourmet, February 2004)
Printable Recipe: Chocolate Cream Pie

Ingredients:

FOR THE CRUST
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers or Oreos with cream scraped off)
5 tablespoons unsalted butter, melted
1/4 cup sugar

FOR THE FILLING
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 ounces fine-quality bittersweet chocolate (not unsweetened), melted
2 ounces unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

FOR THE TOPPING
3/4 cup chilled heavy cream
1 tablespoon sugar

Directions:

FOR THE CRUST
Preaheat oven to 350 degrees.

Mix together crumbs, butter and sugar and press on bottom and up side of a 9-inch pie plate. Bake until crisp, about 15 minutes, and cool on a rack.

FOR THE FILLING
In a 3-quart heavy saucepan over medium heat whisk together sugar, cornstarch, salt and yolks until combined well.  Add milk in a slow stream, whisking and bring mixture to a boil over moderate heat. Reduce heat and simmer, whisking constantly, 1 minute (filling will be thick).

Pour filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least six hours or overnight.

FOR THE TOPPING
Just before serving, beat cream and sugar in a bowl using an electric mixer until it just holds stiff peaks. Spoon on top of pie and serve with a dusting of cocoa powder or with fresh berries.

Yield: 8-10 servings

*Note: give yourself plenty of time to make this pie. You’ll want to make it the day before Valentine’s since you have to build in chilling time.

Other Valentine’s Day Treats
Lady Strawberry Cake
Flourless Chocolate Cake
Chocolate Cake with Chocolate Cream Cheese Frosting
Jamwich Cookies

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68 Days of Gourmet: Day 41

Sometimes I struggle with side dish variety. It’s too tempting to make things that are easy and familiar. I wanted to make sweet potatoes with the fig and chili glazed pork tenderloin that I made last night but had an urge to roast them and not just bake them. I browsed through some online recipes at epicurious.com and thought that the spice mixture for these Roasted Spiced Sweet Potatoes sounded perfect to compliment my pork.

The sweet potatoes turned out just as I had hoped. The combination of sweet, savory and spicy was so delicious and would work well with a variety of meals – a fabulous addition to our side dish rotation!

I don’t have many updates on the fitness front since we last talked. My lower calf/upper ankle was extremely sore after yoga Tuesday and all day Wednesday (something I did running Monday). It’s so frustrating because it’s the same leg (left) that always gives me trouble. I had achilles tendonitis when I was training for my first marathon last year and that leg is just still not right. I still get all kinds of weird “popping” sensations and tightness in that spot. You’d think that six weeks of extremely easy running + yoga would leave me ready to start training again but my leg disagrees. BOO! So yesterday I attempted to run a couple miles but it was pretty painful. I came home and iced and foam rolled. It feels much better today so I’m going to attempt my 6 mile training run this weekend. I taught BodyPump tonight and will be heading over to Y2 tomorrow after work for the Prana Dance Party. Tanner has a DJ coming to spin while we practice. Apparently, DJ Hyfi is into yoga and travels around to yoga studios to DJ. Love it – should be fun!

I’m teaching BodyPump Saturday morning and then we’re going to look at houses…AGAIN…hoping we find something this time! I’m ready to be done with house hunting! The weather is supposed to be pretty bad here again this weekend (lots of cold rain, sleet, but no snow this time) so hopefully we’ll be able to go look at houses and I can get my run in. I’ll be talking to y’all soon with updates!

Roasted Spiced Sweet Potatoes
(Recipe source Gourmet, January 2002)
* Total disclosure…I did not measure out the spices below or grind them. I just used ground coriander and left the fennel seeds whole. It was just easier that way!

Ingredients:

1 teaspoon coriander seeds or ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil or olive oil

Directions:

Preheat oven to 425 degrees. Prepare a baking sheet with foil (for easier clean up), shiny side down. Spray with cooking spray or drizzle with oil.

Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Yield: 4 servings

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68 Days of Gourmet: Day 39

At 10 p.m. last night, after a long day of cooking and prep for my niece’s 2nd birthday party, I announced that I was tired and over cooking for a while. I told Brandon if he wanted breakfast this morning he would have to brave the icy road conditions to go get bagels. And then I woke up and found myself in the kitchen making muffins and a frittata. Guess I just needed a good night’s sleep to turn my attitude around!

We got several inches of snow/ice in Charlotte this weekend. That pretty much means that normal life comes to a halt in the South. The roads are super icy and I was worried that the birthday party would be cancelled. They decided to go ahead and have it so I spent all of yesterday preparing the butterfly cupcakes, ham and cheddar pretzel bites and fruit skewers. Blog updates to come soon with the butterfly cupcakes and pretzel bites. Cannot wait to share the cupcakes – they came out better than I hoped and were a huge hit!

I took yesterday as a rest day – the weather was terrible and I had so much cooking to do. We took Sullie for a walk this morning. She had so much fun playing in the snow. This afternoon I went to my favorite yoga class at Charlotte Yoga. Just the best way to wrap up the weekend and get my mind ready for the week ahead.

I made a lot of modifications to the Applesauce Spice muffins. The original recipe called for almost a stick and a half of butter. That just was not happening this morning! I ended up using about 4 tablespoons of  butter (half a stick) and subbing 1/3 cup of plain yogurt for the rest of the butter. Also, I used half wheat flour and reduced the sugar. Felt much better about eating two of these delicious muffins this morning with those changes. They are tender, not too sweet and have a great apple spice flavor. A great way to mix up my normal banana muffin routine! The recipe below is my modification so check out the link below for the original recipe.

Applesauce Spice Muffins
(Recipe adapted from Gourmet, November 2003)
Printable Recipe

Ingredients:

FOR THE MUFFINS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1/2 stick (4 tablespoons) plus 3 tablespoons unsalted butter, melted
1/3 cup nonfat plain yogurt
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

FOR THE TOPPING
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Directions:

Preaheat oven to 400 degrees. Prepare 12-muffin pan with cooking spray or cupcake liners.

Stir together flour, baking powder, baking soda, spices and salt in a bowl. In a separate bowl, whisk together eggs, brown sugar and yogurt until well-combined. Slowly stir in butter, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Mix together topping ingredients and sprinkle over muffins. Bake about 20 minutes, until tops are puffed and golden. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Yield: 12 muffins

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68 Days of Gourmet: Day 68

Are you thinking what I was thinking when I first saw this recipe? Gourmet has a recipe for Cornflake Fried Chicken? I was really shocked! I knew it was something that Brandon would love and I had some cornflakes in the pantry that needed to be used. I made several modifications to the original recipe that included dredging in flour before egg and adding spices to the cornflakes. I decided to bake mine instead of frying it and it turned out great. We did a taste test with Brandon’s fried and my baked and while the baked was definitely missing out on the “fried chicken” taste it was okay with me! Chicken breasts are so big when you pound them out so I saved half of mine to eat over a salad for lunch tomorrow.

I taught BodyPump tonight at the Y. There were 32 people in the class! So exciting. I’m going to yoga tomorrow morning – so looking forward to it after two days out of the studio. After work, Brandon and I are working on making chocolate butterfly wings for the butterfly cupcakes I’m making for my niece’s 2nd birthday Saturday. I am so thankful to have his help with the wings because he just has so much more patience with this type of thing. We’re heading to Sole for a late dinner to take advantage of their Charlotte Restaurant Week menu.

We have a really good chance of getting some snow this weekend! We’ve had two close calls this winter but no snow yet so keep your fingers crossed :)

Cornflake Fried Chicken
(Recipe adapted from Gourmet, July 2008)
Printable Recipe

Ingredients:

2 boneless, skinless chicken breast
1/4 cup flour
1 large egg
1/4 cup milk
2 1/2 cups cornflakes
Paprika or cayenne pepper, optional
1/3 cup vegetable oil
Salt and pepper, to taste

Directions:

Pound out chicken to 1/2 inch thickness (in a plastic bag or between two sheets of plastic wrap or wax paper).

Set up three shallow bowls. Put flour in the first and season with salt and pepper. In the second bowl, whisk together egg and milk. In the third bowl, crush cornflakes and toss with 1/4 teaspoon each of salt and pepper and cayenne and paprika to your liking (about 1/2 teaspoon) if desired.

Heat oil in a large nonstick skillet over medium heat until hot.

Meanwhile, season chicken with 1/4 teaspoon each of salt and pepper. Dredge in flour mixture, shaking off excess flour and then dip in egg mixture, then in cornflakes, pressing to help adhere.

Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Internal temperature should be 160 degrees. Drain on paper towels.

*Note – I baked mine on a wire rack at 400 degrees for about 10-12 minutes, until internal temperature reached 160.

Yield: 2 servings

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68 Days of Gourmet: Day 37

It’s Wednesday night…which means I’m on my own! Brandon is in a bowling league (seriously) on Wednesday nights so I get to enjoy a night of eating whatever I want and watching what  I want on TV. Glorious! :) Tonight I had leftover Coconut Red Lentil Curry, a salad and a chocolate chip cookie.  It’s always some sort of meat-free feast!

It’s been a very relaxing night. I took the day off from exercising because I haven’t had a rest day in over two weeks and I’m just tired and my body needs a break. I’ve started teaching a BodyPump class on Monday mornings at 6 a.m. and it’s been a big adjustment. The 5 a.m. wake up call is very early for me. I know I’ll get used to it but so far I feel like I start the week in a sleep deficit.  The good thing is that I have a class full of people up early with me and they are ready to work!

Yesterday I went to a hot vinyasa class at Y2 Yoga. I’m so sad that my one month unlimited “new student” pass is ending! My brother-in-law and his wife gave me a pass to try this studio for Christmas. Obviously, I’ve definitely been using the free month to its fullest extent! So now I have to make the decision whether to buy a 10 class pass or a month unlimited. There’s about a $25 difference in price. I’m just not sure which is the right fit. I know I’ve been all about the yoga lately but I’m starting a new half marathon training plan on February 1. I dont’ know if I can fit in teaching BodyPump, running 4-5 days a week and utilizing a month unlimited pass to it’s fullest extent? Thoughts?

Okay…back to food. I’m sure you’re confused about the meaty pasta dish in the picture above since I’ve been going on and on about vegetarian dinners and working out. I made this dish on Monday night. It’s a Greek dish – Lamb and Eggplant Pastitsio. I was craving eggplant and love Greek food so this recipe hit the spot.

It was so good…the cinnamon added an awesome warm flavor to the lamb sauce and the nutmeg I added to the cheese sauce complimented it perfectly. Although it took a couple hours start to finish, the end result was totally worth it. And it’s not all hands on time – lots of simmering and baking time in there too. I thought the double layer was really fun – you mix the bottom pasta layer with the meat sauce and the top pasta layer with the cheese sauce. Yum! I’m so embarrassed to admit that we both went back for not only seconds but thirds! And we had the leftovers again last night. If you’re a Greek food lover this is a must try. And just a side note, I think you could sub beef for the lamb if you’re not a fan of lamb.

Lamb and Eggplant Pastitsio
(Recipe adapted from Gourmet, October 2001)

Ingredients:

FOR THE LAMB SAUCE
1 large onion, diced
1 tablespoon olive oil
1 pound lean ground lamb
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-ounce) can crushed tomatoes

FOR THE CHEESE SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove or a pinch of nutmeg
1/2 pound feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

FOR THE PASTA
10 ounces penne (3 cups)

Directions:

FOR THE LAMB SAUCE
Heat oil in a heavy pot over medium heat. Add onion and cook 3-5 minutes, until softened. Add lamb and continue cooking over medium-high heat, stirring to break up lumps. Cook until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar and pepper and cook another 2 minutes, stirring frequently.

Stir in eggplant and tomatoes. Gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season generously with salt and pepper.

FOR THE CHEESE SAUCE
Preheat the oven to 425 degrees.

While meat sauce is simmering, melt butter in a small heavy saucepan over medium heat. Stir in flour and cook, stirring frequently, 2 minutes. Whisk in milk and add garlic clove and whole clove or nutmeg. Bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt and pepper and cook, whisking vigorously, until cheese is well incorporated.

Beat eggs in a large bowl and slowly add sauce to eggs, whisking constantly.

Cook pasta in a large pot of boiling salted water. Slightly undercook the pasta since it will finish in the oven. Drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.

TO ASSEMBLE PASTITSIO
Pour pasta with lamb sauce into a 9 x 13 baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.

Bake uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

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