2 recipes found
1. In a Dutch oven set over medium heat, add the sausage, beef, onion, carrots, celery, and Italian seasoning. Brown all over, 10 minutes. Add the wine, deglazing the bottom of the pot. Add the tomatoes and 1 cup water. Season with salt, pepper, and chili flakes.
2. Simmer 10 minutes, until thickened just slightly.
3. Meanwhile, in a bowl, mix the ricotta, cream/milk, egg yolks, and parmesan. Preheat oven to 375 F.
4. To the sauce, add 1/2 cup water. Stir in the broken lasagna noodles. Remove from the heat and add 1 cup mozzarella cheese. Then, gently stir/swirl in the the ricotta sauce, not fully mixing.
5. Top with mozzarella, provolone cheese, and fresh basil leaves. Cover and bake 30 minutes or until the noodles are soft. Remove the lid and bake 15 minutes. Let sit 10 minutes. Top with fresh basil, and enjoy!
1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.
2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on low for 2-4 hours or on high for 1-2 hours.
2. Preheat the broiler to high. Remove the chicken from the slow cooker and place on a baking sheet.
3. Crank the heat on the slow cooker to high. Stir in the cream, spinach, and parmesan.
4. Rub the chicken with the reserved oil, then broil 2-5 minutes, until crisp. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.
2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on high pressure for 8 minutes.
3. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.
4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.
2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Reduce the heat to medium. Pour in 3/4 cup wine. Add the lemon juice and parmesan rind (if using). Cover and cook 10-15 minutes.
3. Stir in the cream, spinach, and parmesan.
4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.