White Cheese Chicken Lasagna

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck.

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes in the preheated oven.

Manicotti Italian Casserole

Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy! For gatherings I make the whole recipe, for my family I cut it in half.
Ingredients

• 1 pound rigatoni pasta
• 1 pound ground beef
• 1 pound Italian sausage
• 1 (8 ounce) can mushrooms, drained
• 2 (32 ounce) jars spaghetti sauce
• 1 1/2 pounds shredded mozzarella cheesethinly sliced pepperoni

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
• Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Grilled Peaches and Cream

This is an easy grilled peach dessert! I use a honey nut flavored cream cheese spread and it's wonderful! Drizzle a little extra honey after they're grilled and they're perfect!

Ingredient

• 4 peaches, halved and pitted
• 2 tablespoons clover honey
• 1 cup soft cream cheese with honey and nuts
• 1 tablespoon vegetable oil

Directions

• Preheat a grill for medium-high heat.
• Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Chicken Piquant

Quick and Easy Chicken Piquant

This recipe is a variation on traditional chicken piquant which is spicy Cajun chicken. This comes together quickly and is good served over white rice.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon Creole seasoning 
• 1 (16 ounce) package boneless, skinless chicken breast tenders
• 1 tablespoon olive oil
• 1 (10 ounce) can diced tomatoes with green chile peppers 
• 1/4 cup diced sweet pickles
• 2 tablespoons red wine vinegar
• 2 tablespoons drained capers2 garlic cloves, crushed

Directions

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

Artichoke & Spinach Dip Restaurant Style

Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
• In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
• Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Mustard Glazed Corned Beef

This is a great tasting, tender corned beef that you simmer in seasonings then glaze and finish in the broiler. Great tasting and a nice alternative to the traditional boiled corned beef. So easy and only a few ingredients.

Ingredients

• 1 (5 1/2 pound) corned beef brisket
• 2 tablespoons pickling spice
• 1/2 cup light corn syrup
• 2 teaspoons prepared yellow mustard, or to taste

Directions

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
• Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. 
• Preheat the oven's broiler.
• While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
• Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

Tips For Choosing A Credible Wedding Catering FL Unit

By Brian Fox

Selecting a professional caterer is not easy. Many couples want their guests to enjoy good foods but this will need loads of research and comparing different caterers in the region. The leading wedding catering FL units charge high prices due to demand and offering quality services. You want everything to run smoothly on your big event and selecting a professional caterer is essential. Compare different packages, menus and presentation details of several companies before making the final decision.

Caterers need to maintain a professional conduct when dealing with clients. This goes a long way in giving clients the satisfactory results. However, when you deal with a company that does not care about matters of professional etiquette, you end up being frustrated. Focused on dealing with a company that is all about offering you treatment in a professional way and you get to enjoy interacting with the team.

Lack of experience means the caterer does not have skills in meal preparation, or serving huge crowds. Many weddings have several guests and you need a unit that will serve everyone food. However, some companies under estimate the number of guests leaving some people without food. This is quite embarrassing when some guests leave without food. An experienced caterer can estimate food portions and ensure everyone ends up satisfied.

Hygiene is integral when dealing with food. Some people complain of issues like food poisoning, stale food or dirty dishes. You want a situation where your guests feel comfortable when eating food. This is not easy to attain especially when the caterer has a negative reputation in matters of hygiene. Compare different premises and establish a caterer who is clean and serves fresh food.

Once you know the types of foods you want to serve to your guests you will have the chance of finding a professional provider. When you choose a good unit you will sample the different meal options. Some brides want to try something new and this includes an exotic menu. Some couples prefer local meals but want to add dessert and different drinks. Focus on selecting the menu that gives you satisfaction and within your budget.

Due to high demand of caterers some couples have not had the chance of connecting to a trusted unit due to late bookings. Make sure you focus on investing in a caterer once you have set the date. When you start searching early it proves easier to gather information from different companies and know the right provider to choose.

Sadly some companies fail to arrive at the expected time at the venue and this makes it harder to keep guests happy. You need someone who gives you professional solutions and does not waste time. The good thing about a skilled company is having the capacity of honoring time and this keeps clients happy.

You want a provider who has a collection of offers which makes it easier to obtain incredible solutions. You will also find it appealing when you choose a provider who has different food options included in the package. This will enable you to gather the leading solutions which is all about attaining the very affordable and appealing menu offer. This means you have different options and this goes a long way in ensuring you remain satisfied.

About the Author:

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