Tuesday, June 28, 2011

California Roll


Plastic Wrap

Bamboo Sushi Mat

Nori Sheet


Sushi Rice


Crab Sticks

Sesame Seeds



Cook sushi rice according to the directions


Lay your bamboo mat down on the counter/workspace and cover it with plastic wrap, and set aside


Cut cucumber in half and peel


Scoop out the seeds with a small spoon005

Cut into small strips, set aside


Cut avocado in half, remove pit and cut in fourths009

Peel avocado and cut in strips, set aside011

Place Nori sheet on bamboo mat shiny side down012

Wet hands, grab a handful of rice and spread onto sheet leaving a strip bare on one end


Sprinkle sesame seeds on rice


Flip Nori sheet over with bare end closest to you

Lay down a few strips of crab


Lay cucumber next to crab


Lay avocado on top


Using edge of mat start to roll sheet as tight as you can025

Keep rolling until you have a log


Cut log (with very sharp knife) into 1 inch sections027

Enjoy by itself or with your favorite sauce (I used soy sauce)028

Monday, June 27, 2011

Lasagna Cupcakes

*note* I think that I used the wrong sized muffin tin (Jumbo)… next time I will try it with regular sized tin


Mozzarella Cheese

Ricotta Cheese

Parmesan Cheese

Marinara Sauce,

Italian Sausage (if you so desire)

Wonton/Gyoza wrappers



Cook Italian sausage


Spray or wipe the cupcake tin with olive oil to prevent sticking and add a little flavor


Put the wrapper in the tin and form it into a cup shape373

Then add a small dollop of pasta sauce


Ricotta cheese is next to add the traditional lasagna taste and texture


Then add a little Parmesan to bring out the flavor376

Next add the meat (I made half cheese and half sausage)377

Gently press another wrapper in, forming another cup378

Repeat the filling as you see fit

A bit of Mozzarella cheese to top it all off (adding a little Parmesian cheese as well will bring out the flavor of the Mozzarella)


Bake for 20 minutes at 375 F until browned


Chicken Bacon Ranch Macaroni and Cheese

*note* we doubled the recipe so that we could have leftovers


8 oz uncooked elbow macaroni

1 slice of bacon (we used more)

8 oz skinless, boneless chicken breast, cut into 1/2 inch pieces

1 tablespoon canola oil

1 tablespoon all-purpose flour

1 1/2 cups fat-free milk

1/3 cup condensed cream of chicken soup, undiluted

3/4 cup shredded italian blend cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried dill

1/4 teaspoon salt

1/2 cup shredded colby-jack cheese028


Cook pasta acording to directions, drain and set to the side038

Cook bacon in a large nonstick skillet over medium heat until crisp009

Remove bacon from pan, reserving drippings in pan009 (2)

Finely chop bacon, set aside

047 (2)

Increase heat to medium-high, add chicken to drippings in pan033

saute 6 minutes or until done

Heat oil in a large saucepan over medium heat035

Sprinkle flour evenly into pan


Cook 2 minutes, stirring constantly with a whisk

Combine milk and soup, stirring with a whisk034037

Gradually add milk mixture to saucepan stirring with a whisk039 (2)

Bring to a boil, cook 2 minutes or until thick

Remove from heat

Let stand 4 minutes or until sauce cools to 155 F IMG_1416_thumb

Add italian cheese blend and spices042 (2)041

stirring until cheese melts

043 (2)

Stir in pasta and chicken

044045 (2)

Preheat broiler. Spoon mixture into an 8 inch square baking dish coated with cooking spray

063046 (2)

Sprinkle evenly with bacon and colby-jack cheese048050

Broil 3 minutes or until cheese is melted051


052 (2)053 (2)