Seafood Lasagna

“The time has come”, the chicken said. If you have been following Buen Provecho since the beginning, you have access as of today to 500 of my recipes! A few have been there since the beginning in March 2011, which is incredible. Many of you are “newbies” to the site and may not be aware of all of the recipes herein.

Probably FAKE NEWS, but my stats show viewers in 118 countries around the world, with 8,305 in USA, 8,177 in Canada and 3,350 in Mexico. The rest are an A to Z spread, from Australia to Zimbabwe…Thank You all so much!

Looking back, I have had many delicious recipes of which you may or may not have been aware. I encourage you to use the search feature to continue to enjoy the site. Alas, this is the FINAL recipe, which in fact appeared in October 2013. It is and has always been one of my favourites of the 500!

It’s certainly a special occasion recipe and involves lots of preparation, but it remains a very special one which I prepare on special occasions with special people, who obviously must enjoy seafood!

SEAFOOD LASAGNA

  • 8 tbsp. butter
  • 8 tbsp. all purpose flour
  • 1 c. cream
  • 1 c. milk
  • chicken broth
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 1 lb. lasagna, “no boil type”
  • 10 oz. frozen spinach, thaw and drain on paper towels
  • 16 oz. ricotta cheese
  • 8 oz. Manchego cheese
  • 8 oz. provolone cheese
  • 1 can sliced mushrooms
  • 2 sliced onions
  • 1/2 c. Parmesan cheese
  • 1 tomato, cut and peeled
  • 1 1/2 lb. seafood (shrimp, crabmeat, scallops, white fish)
  • Parsley and rosemary to taste

To make sauce, melt butter and add flour. Take it off the burner, add cream, milk and broth. Put back on burner. Stir constantly. When everything is mixed, take it off the fire. Add salt, pepper and nutmeg. To make lasagna, sauté onions and mushrooms in butter and oil. Add tomato, parsley and rosemary. Add seafood. In a greased lasagna pan, pour some sauce, place some lasagna, seafood, mozzarella, ricotta and chopped spinach mixed, provolone, and press it down before you begin second layer. Follow same order as first layer, ending with lasagna strips and sauce. Be sure to generously cover with sauce. Bake at 350 degrees for 35 – 40 minutes.

Buen provecho amigos!!!

Mushroom Chowder

The only problem in buying those Costco mushrooms is what do you do with all of those? This recipe will give you reason to use at least a half pound or more!

It may seem like a lot of ingredients, but the flavour is incredible as a result of all of the spices. I did not make this VEGAN! I did use cream cheese in place of the cashew cream. That choice is yours to make…

There is a fair amount of prepping, but mainly due to the spices,cleaning the mushrooms, etc.

Mushroom Chowder

Ingredients

  • 1 tablespoon oil or vegan butter
  • 3 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 8 ounces baby Bella mushrooms quartered
  • 2 bay leaves
  • 1/2 teaspoon thyme or 1 spring fresh thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 3 cups broth or water
  • 1/4 – 1/2 teaspoon salt depending on the saltiness of your broth
  • 1 1/2 cups cubed potatoes, small cubed (FYI I skipped the potatoes as I wanted to use croutons as a garnish as shown in the photo)
  • 1 teaspoon vegan Worcestershire sauce
  • 3/4 cup cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non-dairy cream or you can also use 1/3 cup vegan cream cheese
  • green onion for garnish
  • OPTIONAL Old Bay Seasoning for a seafood taste

1. Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins

2. Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins

3. Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds

4. Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.

5. Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.

6. If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onion.

Hungarian Goulash

“The hurrier I go, the behinder I get!” LOL. Where did the week go? In actuality, we are still catching up after returning from a month’s vacation. Some of you know how that is after almost two years of no travelling. While in Europe years back, we had the opportunity of trying both Czech and Hungarian goulash. Our preference was the Hungarian, which we had in Budapest. This recipe is fairly straight forward once everything is prepped.

Hungarian Goulash

Ingredients

  • 2 medium onions diced
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ¼ cup flour
  • 1 ½ pound stewing beef trimmed and cut into 1″ cubes
  • 2 cups beef broth or water
  • 1 cup diced tomatoes canned
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cup carrot diced
  • 3 cups potatoes, diced or less

1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.

4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.

Seafood Casserole

When you check your freezer and find a small package of shrimp and another one of scallops which still look perfect thanks to our FoodSaver, what else to do but a seafood casserole!

Seafood Casserole

  • 6 oz uncooked spaghetti, broken
  • 1/2 lb fresh scallops, cut in half or quarters if large
  • ½ lb fresh shrimp, peeled and deveined. Smaller ones are best.
  • 6 Tbs butter
  • 4 Tbs flour, divided
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups half and half cream
  • 4 Tbs white wine or sherry
  • ½ cup sliced button mushrooms
  • 1 cup frozen peas
  • 8 Tbs parmesan cheese, divided

Instructions

Cook spaghetti per directions on package. Drain and rinse with hot water.

Heat oven to 375 degrees. Lightly butter a 2-quart casserole dish, or 4 individual 2 cup ramekins.

Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece.

Melt 3 tbs of butter in a sauté pan.

Add seafood and mushrooms and sauté over medium high heat.

Cook 6-8 minutes, or until scallops are opaque.

Remove from pan and set aside.

 In same pan, melt remaining butter. Add flour, salt and pepper and blend well.

Add half and half all at once.

Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk.

Add 4 T of parmesan cheese.

 Add scallops and mushrooms back to the pan.

Add wine and peas. Continue stirring until heated through.

Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed.

Place it all in the buttered casserole.

 Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until light brown and bubbly around the edges.

Spaghetti Squash Chicken Pot Pie

If you are fortunate to live somewhere where spaghetti squash is available, you probably know that it is a very versatile squash and a great replacement for pasta! Cut it in half horizontally, remove the seeds, spray some olive oil over it and bake cut side down in a pyrex dish in the oven for about 40 minutes at 400 degrees. When it is done, remove it from the oven and turn cut side up. Let it cool a bit and then take a dinner fork and begin to shred it into strands.

While the shreds are resting, prepare the “pot pie” ingredients.

Spaghetti Squash Chicken Pot Pie

  • 5 cups cooked spaghetti squash, *see note below
  • 3/4 cup diced onion
  • 4 garlic cloves, chopped
  • 2 cups shredded chicken (or turkey)
  • 2 cups frozen peas and carrots (I used a can of Niblets)
  • 10 ounces button mushrooms, sliced OPTIONAL
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • Fresh black pepper to taste
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup grated parmesan cheese, divided
  • 1/4 Panko breadcrumbs

1 Preheat the oven to 400 degrees.

2 Melt the butter in a large skillet over medium-low heat.

3 Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.

4 Stir in the garlic and cook one minute longer.

5 Add the Niblets, salt, pepper, poultry seasoning and rosemary then cook about 5 minutes.

6 Add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.

7 Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3-4 minutes.

8 Stir in the chicken and 1/4 cup of the parmesan cheese, then remove the skillet form the heat. Taste for seasonings and adjust if needed.

9 Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.

10 Top the casserole with the remaining parmesan cheese and breadcrumbs then bake for 30 minutes.

11 To brown the topping even more, place the casserole under the broiler for 3-4 minutes.

Macaroni and Cheese

No luncheon meats in the house and the cleaning lady is here today. What to give her for lunch? Penne. Large bag of Kirkland cheese blend. Whipping cream. Onion powder. Parmesan. Panko. Milk. Macaroni and cheese!!!

If you do not have gruyere experiment with another shredded cheese…

Macaroni and Cheese

Ingredients

  • 16 ounces pasta, I had penne
  • 1½ cups panko breadcrumbs
  • 4 tablespoons butter melted or olive oil or canola oil
  • ½ cup parmesan grated
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • ⅓ cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups cheddar cheese shredded
  • 2 cups gruyere shredded O or whatever shredded cheese you have on hand
  • 1½ teaspoons onion powder
  • ¼ teaspoon paprika
  • salt and pepper to taste

Instructions

1. Preheat oven to 350°F. Grease 9×12 casserole dish.

2. Bring a large pot of salted water to a boil. Add pasta. Prepare noodles al dente. Drain, drizzle with oil to prevent sticking and set aside.

3. In a small bowl, combine panko, butter or oil and parmesan. Set aside.

4. Melt butter in large saucepan or Dutch oven over medium heat. Add garlic and sauté 1 minute.

5. Whisk in flour. Whisk continuously until golden, about 1 minute.

6. Gradually whisk in milk and heavy cream until smooth. Whisk about 5 minutes.

7. Add onion powder, paprika and pepper.

8. Remove from heat. Gradually whisk in cheeses until smooth.

9. Fold in pasta. Stir until well combined. Transfer to casserole dish or bake in Dutch oven.

10. Spread panko mixture evenly over the top.

11. Bake approximately 30 minutes or until bubbly and golden brown.

Christmas Cookies II Plus

It’s not too late to do some Christmas baking! If you look back over the blog you can find Christmas cookie recipes in December 2012 and December 2016 – Cranberry Orange Almond Shortbread, Raspberry Lemon Cookies, Brandied Fruit and Nut cookies and a wonderful Limoncello Tiramisu (2016) (okay they aren’t cookies, eh?) And then there are Cranberry Pistachio Salted Caramel Bars (2012). No holiday meal is complete without at least ONE of these!

For those looking for something more savory and less sweet, you will like this recipe –

Cheddar Jalapeno Shortbread

 Prep Time 10 minutes      Cook Time 12 minutes    Total Time 22 minutes     Servings 48 cookies

Ingredients

  • 1 cup butter                                                   
  • 1/2 cup sugar                                                
  • 2 1/2 cups flour 
  • 1 cup grated cheddar cheese                 
  • 1/2 cup jalapeno, seeded and minced  

Instructions

Using an electric mixer, cream the butter and sugar together until smooth.

Slowly beat in the flour until it is fully combined and is an even consistency.

Mix in the cheddar cheese and minced jalapeno pepper.

Divide the cookie dough in thirds. Roll each portion into an 8 inch log. Chill the logs in the fridge for 2 hours.

Preheat oven for 350F.

Cut each log into 1/2-inch cookie slices. You should get about 16 slices per log. Place the cookies on a cookie sheet lined with parchment paper.

Bake in the oven for 12 minutes. Cool on a wire rack.

GREAT with a slice of extra old cheese! Some caramelized onion chutney?

Leftover Steak Stroganoff

As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.

Leftover Steak Stroganoff

Ingredients

  • 2 Tbsp olive oil (extra virgin)
  • 1 shallot (minced)
  • 1/2 Tbsp garlic (minced)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp tarragon
  • 1/2 tsp ground sage
  • 1/2 tsp thyme
  • 1/4 tsp each, salt & pepper (more to taste, if necessary)
  • 1 cup Baby Portabella Mushrooms (stemmed, sliced)
  • 1 1/2 cups beef broth
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp Dijon Mustard (coarse ground)
  • 1 cup leftover prime rib roast (sliced into 2-inch strips)
  • 1/4 cup sour cream
  • 8 oz egg noodles (rinsed and drained)
  • 2 Tbsp parsley (chopped, optional garnish)

1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.

2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.

3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.

4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

Hungarian Goulash

In 2010, we had a great trip to Europe, where we experienced food in several countries. It was in Budapest where we had a wonderful goulash at Paprika Vendeglo restaurant. We had previously been in Prague where we had tasted Czech goulash. Both of us preferred the former for its wonderful goulash, pictured here – served in a small bowl over an open flame with noodles.

Thankfully for Pinterest, I was able to make a tasty Hungarian Goulash recipe which I attempted this week. It brought back memories, sans the noodles/dumplings.

Hungarian Goulash

Ingredients

  • 2 medium onions diced
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • ¼ cup flour
  • 1 ½ pound stewing beef trimmed and cut into 1″ cubes
  • 2 cups beef broth or water
  • 1 cup diced tomatoes canned
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cup carrot diced
  • 3 cups potatoes, diced

1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

3. Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.

4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender. Stir

Serve with noodles or dumplings or just plain as I did.

Chicken and Spinach in Creamy Paprika Sauce

Hope you will love this recipe as much as we did! Our spinach was not looking good, so I needed to cook it up! Pinterest to the rescue AGAIN! Fortuitously, we had purchased some smoked paprika when we were in Budapest years back and I had never used it. Since I only had chicken breasts I used them and it turned out fine. as you can see below. I cooked up some wonderful Parmesan and garlic green beans with pine nuts to accompany the dish.

Chicken and Spinach in Creamy Paprika Sauce

Ingredients

  • 4 Chicken Breasts (boneless & skinless)
  • 1 tsp Smoked Paprika (for seasoning chicken)
  • 1/4 tsp Salt and Pepper (each for seasoning chicken)
  • 2 tbsp unsalted butter

Creamy Paprika Sauce:

  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1 tbsp flour (sifted)
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (sodium free)
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice (juice of squeezed lemon)
  • 2 cups fresh spinach
  • 1/2 teaspoon salt
  • 1 tsp paprika

1. Season the chicken with salt, pepper and paprika, rubbing it evenly over both sides.

2. Melt 2 tablespoons of butter in a large skillet (I used cast iron skillet) over medium high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on separate plate.

Making Creamy Sauce:

Melt 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.

 Stir in chicken broth, heavy cream and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.

Spinach:

Add in the spinach and cook for additional 2 minutes until the spinach has wilted.

Return the chicken to the skillet and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7 minutes, if they are thick.

Serve immediately.