Spinach & Prosciutto Lasagna

I'm thankful for spell checker because no matter how many times I have written/typed it, I have a hard time spelling 'prosciutto'.  I would lose in a spelling bee if I was given that word.  Anyway, onto the recipe.  I love trying new recipes and I hope to share my successes with you.  A success, to me, is a recipe that I myself would make again.  Very few make it into this prestigious category.  My success this week was the Spinach & Prosciutto Lasagna from Everyday Food (like my last post, coincidentally).  I usually steer away from lasagna recipes because in my mind it equates to too-much-work-for-a-week-night-meal.  On the contrary, this recipe was quick and easy to make, surprisingly tasty, and the true reward came when Gretchen said "I love spinach!"  

I about fell out of my chair.

Enjoy!

Spinach & Prosciutto Lasagna

2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry  (I have to admit I did not use this much spinach.  For those of you who have a Trader Joe's, I used 1 bag of their frozen spinach.  I can't remember the amount, but I know it was more than 10 oz, but less than 20 oz.  One package might be sufficient for you.  It is important to squeeze it dry, but I don't go crazy.  I just made sure it wasn't dripping.)

1 1/2 cups part-skim ricotta (I threw in  the whole 15 oz tub I bought)

1 garlic clove, minced

salt & pepper

2 1/2 cups jarred tomato sauce (one 26 oz jar of spaghetti sauce was enough)

4 oz thinly sliced prosciutto, finely chopped  (I don't know about you, but prosciutto isn't easy for me to cut up, the slices turn into one big clump.  I just tore the slices into small, bite size pieces.  I also used the whole package, which was more than 4 oz.)

6 no-boil lasagna noodles

1 cup shredded mozzarella

Preheat oven to 375 degrees.  Make filling: In a medium bowl, stir together spinach, ricotta, garlic, salt (to taste), and 1/4 tsp pepper; set aside.  In another medium bowl, stir together tomato sauce and prosciutto.

In an 8-inch square baking dish, spread 1 cup tomato sauce.  Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat two more times.  Top with mozzarella.  Bake until browned, 35 to 40 minutes.  Let stand 5 minutes before serving.

Smoky Shrimp with Creamy Grits

Here's a recipe that may sound a bit weird, but tasty nonetheless. It's fairly simple to make.




Ingredients -

2 C Water
1 tsp salt
1 14.75 oz can cream style corn
3/4 C quick-cooking grits

2 oz cream cheese
1/4 C butter
1 large clove garlic, finely chopped
1 1/2 lbs uncooked, de-veined, and peeled large shrimp
1 tsp seafood seasoning
1 tsp chipotle chiles in adobo sauce, finely chopped
1 14.5 oz can fire roasted diced tomatoes, drained

In a 3 quart saucepan, heat water, salt, and corn to boiling. With a wire whisk, gradually beat in the grits. Return to boiling, beating constantly. Reduce heat to low; cover and simmer 5-7 minutes, stirring occasionally, until thickened. Remover from heat. Stir in cream cheese until well combined. Cover and keep warm

Meanwhile, in a 10 inch heavy skillet, melt butter over med-high heat. Add garlic; cook and stir about 2 minutes or until lightly browned. A shrimp; cook and stir 4-6 minutes or just until shrimp are pink. Stir in seafood seasoning, chipotle chiles and tomatoes. Reduce heat to medium; simmer uncovered 2-3 minutes or until tomatoes are thorougly heated.

Divide grits mixture among individual large soup bowls; spoon shrimp mixture evenly over top.

Italian Pot Pies

I tried this recipe back in December and it has become one of our favorites.  Personally, I find myself craving it.  It was also simple and quick to make.  What more could you ask for?

Italian Pot Pies

1 Tbsp olive oil

1 medium onion, finely chopped

2 carrots, finely chopped  (I used my Pampered Chef "chopper" to get it "finely chopped")

salt & pepper

1 pound ground beef  (I'm sure ground turkey would be a good substitute, or Italian sausage - yum!)

2 cups homemade or store bought tomato sauce (I used one jar of my favorite spaghetti sauce.  The better the sauce, the better it will turn out.)

1 cup flour

1/4 cup grated Parmesan

1 1/2 tsp baking powder

1/4 tsp crushed dried rosemary

4 Tbsp butter, melted

1/2 cup whole milk (I'm sure any milk can be used)

• Preheat oven to 450 degrees, with rack in lowest position.  In a large skillet, heat oil over medium heat.  Add onion and carrots; season with salt & pepper.  Cook, stirring occasionally, until tender, 6 to 8 minutes.  Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes.  Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
• In a medium bowl, whisk flour, parmesan, baking powder, rosemary, and 1/2 tsp salt; make a well in center, and add butter and milk.  Stir just until dough comes together.
• Spoon meat mixture into four 8-ounce ramekins; mound dough on top.  Place on a large rimmed baking sheet; bake until topping is golden brown and a tooth pick inserted in topping comes out clean, 10 to 12 minutes.
• Serves 4  (this served 4 adults and my two kids, theirs were in smaller ramekins) 
• Prep Time: 25 min
• Total Time: 35 min