I've posted a recipe for Brussels Sprouts with Cranberries and a Balsamic reduction.
I thought I'd post the reduction recipe separately because it's great with Tomato, Mozzarella and Basil.
2 C Balsamic Vinegar
Boil over medium low heat in a small saucepan
Cook for about 10 - 20 minutes, it will begin to turn into a thick glaze
Remove to a bowl or Salad Dressing Cruet
Cool completely
Drizzle over slices of Tomato and Mozzarella Cheese slices topped with fresh Basil leaves.
Enjoy!
Peace in the Kitchen!
Chicken Alfredo Roll-ups
9 lasagna noodles + 2 incase any break!
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken ( for a vegetarian version use 2 cups of Quorn Chick'n Tenders, shredded. I saute them in a TBS of butter to brown them before using in any recipe.
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Cook 1 or 2 extra just because lasagna noodles always seem to break.
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk until smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and use in the recipe above!
Enjoy!
Peace in the Kitchen!
9 lasagna noodles + 2 incase any break!
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken ( for a vegetarian version use 2 cups of Quorn Chick'n Tenders, shredded. I saute them in a TBS of butter to brown them before using in any recipe.
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Cook 1 or 2 extra just because lasagna noodles always seem to break.
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk until smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and use in the recipe above!
Enjoy!
Peace in the Kitchen!
