White Chicken Lasagna

So I’m sure there’s a million different ways to prepare lasagna, but this has to be one of my favorites.  This recipe came to me via the best Christmas present ever, “Tailgating Indy Style 2010 Cookbook.”  Thanks to Mr. & Mrs. Courthouse Canoodlers for driving all over the city just to get it.  And by the way, the automatic wine opener is so money – although it may be my new enabler.

Ingredients:

• 9 Lasagna Noodles
• ½ Cup Butter
• 1 White Onion, chopped
• 2 Cloves of Garlic, minced or pressed
• ½ Cup Flour
• 2 Cups Chicken Broth
• 1 ½ Cup of Milk
• 4 Cups of Mozzarella, divided
• 2 Cups Parmesan, divided
• 2 Cups of Ricotta Cheese
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ½ Teaspoon ground Black Pepper
• 2 Cups cooked, cubed, or shredded Chicken
• 2 – 10oz. packages of frozen, chopped Spinach, thawed and drained

Source: Tailgating Indy Style 2010 Cookbook

Preparation:

            First, preheat your oven to 350 degrees and bring a large pot of slightly salted water to boil.  Cook the Lasagna Noodles for 8-10 minutes, drain and rinse them under cold water, then set aside.

            To make the sauce, melt the Butter in a large saucepan over medium heat.  Add the Garlic and Onion and cook until tender, stirring frequently.   

           Now go ahead and add in the flour and salt, and stir for about a minute.  Add the Chicken Broth and Milk and bring to a boil, stirring constantly. Next stir in 2 cups of the Mozzarella and ¼ cup of the Parmesan, until smooth. Season the sauce with the Basil, Oregano, and ground Black Pepper and set aside.

            In a 9X13 baking dish, spread 1/3 of the sauce mixture along the bottom.  Layer with 1/3 of the Lasagna Noodles, then the Ricotta and Chicken*.  (I choose to use rotisserie Chicken that I shredded – eliminating a step and I think it adds a depth of flavor!)  

            Arrange another 1/3 of the Noodles over that layer and top with 1/3 of the sauce, the drained Spinach and sprinkle with the remaining 2 cups of Mozzarella and ½ cup of Parmesan.  Arrange the remaining Noodles over the cheese layer and spread the remaining sauce and sprinkle with the last ½ cup of Parmesan.

            Bake the Lasagna for 35-40 minutes, until the Parmesan begins to turn a lovely golden brown.

            This dish is too good to be true!  It’s tasty, hearty and perfect for the cold winter months.  Bonus- it feeds a bunch and freeze very, very well.  C’est tres bon! 

Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.