Wednesday, September 17, 2014

Lasagna Cupcakes

I'm posting this recipe as a back up for you lasagna lovers.  I haven't had a chance to make it as of yet but it looked so good I just had to share it with you today.

I love Won Ton wrappers and have made meat ravioli with them so have no fear they are super easy to use for recipes.  You'll find them in the refrigerated section of the super market. I found mine in the produce area??  Yes I have.  Ask someone if you have problems finding them.  Great for fast and easy recipes. 


Meat Sauce:
2 tablespoons olive oil
4 whole cloves(I don't use cloves)
One 1-inch cinnamon stick( or this either)
4 cloves garlic, minced
1 medium onion, finely diced (about 1 cup)
Kosher salt
1 pound mild Italian chicken sausage, casing removed
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
Freshly ground pepper
Ricotta Filling:
3/4 cup shredded mozzarella, plus more for topping
3/4 cup freshly grated Parmesan, plus more for topping
3/4 cup part-skim ricotta
1/3 cup mango chutney(new idea but I've never used this ingredient)
Kosher salt and freshly ground pepper
1 package wonton wrappers (at least 48)(very nice and easy to use)
12 whole small fresh basil leaves


Preheat the oven to 375 degrees F.

For the meat sauce: In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic and onions, sprinkle with a little salt and saute until softened but not browned.

Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat sauce is cooking, prepare the ricotta filling.

For the ricotta filling: Stir together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt and lots of pepper, about a teaspoon, and set aside.

To assemble the cupcakes: Pull out your favorite cupcake pan. If your pan is not nonstick, spray the cups with cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using square ones.

Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built three layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.

Pop them into the oven and bake for 20 minutes. When time's up, resist the temptation to eat them right away or else you'll burn your mouth! Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil if you like. Enjoy!

Recipe courtesy of


Tuesday, September 16, 2014

Cheesy, Beef, Chicken and tomato casserole

Casseroles are easy to make and are family friendly.  This one you can make ahead and refrigerate until the next day for a quick and really tasty meal.

I love using what I have in my pantry and refrigerator and not having to go out for groceries every day so I do keep several staple items for the don't know what to make and I don't want to go out kind of day.  I like to get creative with basic on hand ingredients. Enjoy!

Oven Ready

4 or 5 large flour tortillas cut in half and half again to equal 8 to 10  pcs.
1 can 10 3/4 oz. cream of chicken soup
1 can water
1/2 lb. ground beef 
1 T. canola oil
4 oz. cheddar cheese spread or 4 oz. shredded sharp cheddar cheese
8 oz. sour cream
2 Roma tomatoes sliced

Saute beef in oil until browned.  Add cheese and cream of chicken soup and water.  Stir until cheese and soup are blended.  Take off heat.

In a 10 x 6 1/2 pan or larger place some of beef/soup mixture.  Layer tortilla strips, add more soup mixture and sour cream.  Top center of each dollop of sour cream with a slice of tomato.  Top with additional sliced tortilla strips and so on.  Sprinkle with additional shredded cheese and bake approx. 20 to 30 minutes at 350 degrees or until bubbly.  Take out of oven and let set 5 minutes.  Serve

Note:  To make this recipe family friendly.  Double all ingredients and place in a larger 13 x9 in baking pan. 


Monday, September 15, 2014

Question to all who are viewing this post?

I never ever get comments on my blog posts.  Could or would someone answer this question for me.

Thank you kindly ,