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Feb. 22nd, 2012

My tweets


Feb. 9th, 2012

Time to make the ... Lasagna Rolls?

While cleaning out the pantry I discovered three, yes THREE, full boxes of lasagna noodles (aka lasagne).  Well, clearly this was a sign that I need to make a big batch of Lasagna Rolls and either freeze or give away some.

Lasagna Rolls

Adapted from a recipe by Giada De Laurentiis

Serves: 6 servings


1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesan

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

3 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)


Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour 1 cup of marinara sauce in the bottom of the baking dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the marinara sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil, using toothpicks if necessary to keep the foil from touching (and hence sticking to) the cheese. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes before serving.

(Giada’s version also had a béchamel sauce and some prosciutto.  I chose to omit those. You can find her recipe here: )

Feb. 2nd, 2012

My tweets

  • Thu, 00:50: Can. Not. Wait. To. Get. Back. To. Work.

Jan. 26th, 2012

My tweets


Jan. 25th, 2012

My tweets


Oct. 12th, 2011

I think I could eat a bowl of this all by itself...

Marinara Sauce

3 tablespoon olive oil
2 large yellow onions, diced
1 package sliced baby portabella mushrooms, coarsely chopped
2 green bell peppers, diced
20 garlic cloves, minced*
1 750ml bottle Chianti
2 cups water
3/4 cup chopped fresh parsley
3 tablespoons sugar
1 tablespoon dried oregano
1 tablespoon dried basil**
1 tablespoon dried rosemary, crushed
2 teaspoons crushed red pepper flakes
1 1/2 teaspoon pepper
1/2 teaspoon salt
8 bay leaves
3 (28-ounce) cans crushed tomatoes, undrained
3 (6-ounce) cans tomato paste
4 tablespoons butter (optional)

Heat olive oil in a large stockpot over medium-high heat.
Add onion, mushrooms, bell pepper, and garlic; sauté 5 minutes or until tender.
Add remaining ingredients, except the butter and bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Uncover and cook an additional 30 minutes or more, stirring occasionally.
Taste the sauce and if it’s a little more acidic than you’d like stir in the butter.

Yield: 18 servings (serving size: 1 cup)

*I probably used a bit more.  I bought a package of pre-peeled garlic and minced it all in my mini-Cuisinart.
** I used a handful of FRESH basil, which I chopped with about 1.5t of dried basil, because that’s all I had left.

Feb. 8th, 2011

Linguine with Shrimp and Broccoli in Dijon Sauce

My Mom, an excellent cook who gave me my love for cooking gave me this recipe:  Is delicious and ever so easy!

Serves 4


24 large cooked shrimp

1 clove garlic, minced

¼ c dijon mustard

¼ c half and half

1 8oz package linguine

4 c broccoli florettes

2T olive oil

¼ c freshly grated parmigiano-reggiano


Place minced garlic, mustard and half and half in a large bowl and whisk to combine.

Bring water to boil in a large pot for the linguine. 

Salt the water, then add the linguine.  Cover and cook for 4 minutes.

Add the broccoli and cook for 4 more minutes.

Add the shrimp and cook for 2 more minutes.

Drain, shaking to remove all water.

Pour mixture into the bowl with the dijon sauce.

Drizzle olive oil over pasta and then sprinkle with the parmigiano-reggiano.

Toss until coated and serve immediately.


Jul. 4th, 2009

Dinner tonight...

I made this tonight and it was simple but DELICIOUS! 
I would never have expected my Pillsbury cookbook to have such a delicious meat recipe!

Blackened Sirloin with Southwestern Butter


Recipe...Collapse )

Jun. 17th, 2009

Rainy Day Ribs

It was raining today, and I really wanted to make ribs ... Alton Brown to the rescue!  These would be great finished on the grill (instead of under the broiler) as well.  They were amazingly tender and flavorful.  The sauce from the recipe is wonderful, but you could always brush on a little traditional BBQ sauce if you want.  I'll always start my ribs this way in the future no matter how I finish them.


Recipe in here...Collapse )

Apr. 24th, 2009

Charcoal Grill-Roasted Cornish Game Hens

Knowing we were going to have spectacular weather today I was looking to try a new grill recipe.  It was wonderful served with asparagus roasted with a little olive oil, thyme and salt.  I can't wait to make it again!

Grill Roasted Cornish Game Hens Recipe Collapse )

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