Seafood Lasagna November 24, 2008
WONDERFUL – again, a little on the expensive side because of the seafood and the cheese, but so so good! Even if you have someone who doesn’t like seafood I think this would be ok, it’s not very fishy, I don’t think (but I love seafood!)
- 9 lasagna noodles
- 1 tablespoon butter
- 1 cup minced onion
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups cottage cheese
- 1 egg, beaten
- 2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1/3 cup milk
- 1/3 cup dry white wine
- 1 (6 ounce) can crabmeat, drained and flaked
- 1 pound cooked small shrimp
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded sharp Cheddar cheese
Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees.
In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
Lay 3 cooked lasagna noodles on the bottom of a 9×13 inch baking dish.
Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more.
Top with Cheddar cheese and Parmesan cheese.
Bake in preheated oven for 45 minutes, or until heated through and bubbly.
Of course I used Olive Oil instead of butter
Some of the reviews on this recipe said to use Fontina Cheese instead because it makes it not-so-runny, I used Fontina and it was not runny at all and tasted phenomenal
We used Dancing Bull Chardonnay because it was on sale (though I don’t think Chardonnay is typically considered a dry white), it also went well with the meal…so Jake says…
I used my left-over imitation crab from my zucchini recipe
I have found that having a block of Parmesan Cheese in the fridge is kind of a staple, I use it all the time
I think I used a little more Cheddar than it calls for, and I generally use Medium Cheddar on a regular basis so I used that instead of Sharp
I broiled it for a bit once it was done baking to get the cheese crunchy on the top
Crab Stuffed Zucchini November 21, 2008
This recipe was UBER nummy and actually pretty easy!
3 medium zucchini, halved lengthwise
2 tablespoons hard margarine (or butter)
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)
1 (6-ounce) can of crabmeat, drained, cartilage removed, flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ounce)
1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley (or 3/4 teaspoon flakes)
2 teaspoons chopped fresh dill (or 1/2 teaspoon dill weed)
1 teaspoon paprika
1/4 teaspoon pepper
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.
Melt margarine in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.
Add remaining 9 ingredients. Stir well. Spoon into zucchini
shells. Bake in 375ºF oven for about 30 minute until filling is set
Since I was cooking for 2 (not 6) I used 1 zucchini and halved the filling recipe. I used olive oil instead of butter (lil bit healthier), I used imitation crab (I think it’s cheaper, but I didn’t look for canned crab), I accidentally used too much dill and no parsley. It still tasted great! That is what I love about recipe’s, most of them are just guidelines, improvising is so much more fun that being super strict about it!
I served it with roasted red potatoes and had a bit extra crab filling so I pilled it on the potatoes as you can kind of see in the picture.
I think mine looks better 🙂 But it looked even better in person, I need to work on my food photography!
Jake and I hang our loofas on the same hook in the shower. A couple weeks after we got married we were showering and he said “I always make sure your loofa is on top, so that you never have to deal with taking mine off, taking yours off and then putting mine back on (the hook).” Then I realized I really had always just been able to take off my loofa, it was never under his. Not that taking off his loofa and putting it back on is any sort of hassle or would even bother me, but I just thought it was so sweet that he would think to do such a small thing for me. I try to do the same for him, but I’m not as good at it as he is.
Small thing number two: We had a guest staying at our house so we actually made our bed while she was there so it didn’t look so bad. I normally am anti-bed-making. I don’t understand why you should make the bed if you’re just going to get in and mess it up again. But I realized while our friend was staying with us how much I liked getting into a made bed. I flippantly said “I think I really like getting into a made bed” one night. I then realized a couple nights later that every night since I said that, the bed had been made. Jake went into the room at some point after he got home from work and made the bed for me.
I have such a sweet husband, I feel so honored and blessed to be his wife. I thank God for his little, special ways of showing me he loves me 😀