Prelude Lasagna (Funky Style)

Lasagna appeals to the eye as well as to the taste buds. Quick lasagna with pepperoni! Use the smoothest spaghetti sauce for best results. Your family will Love Love Love It!!

Prep Time:
30 Min

 

Cook Time:
1 Hr

 

Ready In:
1 Hr 30 Min

Servings: 6 (US)

Ingredients

• 8 ounces lasagna noodles
• 1 pound lean ground beef
• 2/3 (28 ounce) jar spaghetti sauce
• 2 pounds ricotta cheese
• 1/2 cup grated Romano cheese
• 1 egg
• 1/4 cup dried basil
• 1 clove garlic, pressed
• 1 (8 ounce) package sliced pepperoni sausage
• 8 ounces mozzarella cheese, shredded

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce.
4. In a medium bowl, stir together ricotta, Romano, egg, basil and garlic.
5. Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella.
6. Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.

Drink Tip: Sangiovese

Rue Bourbon Street Chicken

Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot.

Prep Time:
15 Min

Cook Time:
45Min

Ready In:
1 Hr

Servings: 6 (US)

Ingredients

• 3 pounds boneless chicken breasts; cut into bite-size pieces
• 1 1/2 tablespoon olive oil; (1-2)
• 1 cup packed light brown sugar
• 1 1/2 garlic clove; crushed
• 1/3 teaspoon ginger
• 1 1/8 teaspoon crushed red pepper flakes
• 1/3 cup apple juice or apple/grape/cherry juice
• 2 cloves garlic, minced
• 1 tablespoon dried minced onion
• 3 tablespoons ketchup
• 1 1/2 tablespoon cider vinegar
• 3/4 cup water
• 1/2 cup soy sauce
• 1 1/2 tablespoon cornstarch; (if thick sauce desired)

Directions

1. Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
2. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of apple juice, soy sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
4. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve. (Great with Rice)

Drink Tip:

Riesling

Beer  

La Isla Macaroni Tuna Salad

Got Tuna? Got Macaroni? Then you got a Salad! Great for summer nights when you don't want to cook!

Prep Time:
15 Min

Ready In:
15 Min

Servings: 6 (US)

Ingredients

• 3 cups macaroni
• 1 (6 ounce) can tuna, drained
• 1/3 cup Italian-style salad dressing
• 1 cup mayonnaise
• 1 (red) onion, chopped
• 2 small tomato
• 1 green pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

**Marinate macaroni in Italian dressing for 2 to 3 hours or overnight**

Directions

1. Cook pasta in a large pot of boiling salted water until done. Drain.
2. Mix mayonnaise, onion, tomato, green pepper, garlic powder, tuna, and salt and black pepper into macaroni. Chill.

Drink Tip:

Lime Fruit Slush

Sao Paulo Lime and Vodka

Spottieottiedopaliscious Chicken (Funky Style)

Chicken in the freezer and don’t know what to do with it?  Here is an idea with the fiery spices in this entree, you won't even think about reaching for the salt shaker. Our Funky Chicken Kitchen team combined minced garlic, cayenne pepper and honey with a few kitchen staples for a fiesta of taste.  

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings: 6 (US)

Ingredients

• 6 (4 ounce) boneless, skinless chicken breast halves/thighs

• 1 whole chopped/minced (red)onion
• 1-1/2 teaspoons minced garlic or 4 cloves chopped
• 1 tablespoon and 3/4 teaspoon cayenne pepper
• 3/4 teaspoon adobo Seasoning
• 1/3 cup  honey 
• 1/3 cup teriyaki sauce 
• 1/4 cup lemon juice
• 1/4 cup dried parsley
• 1 tablespoon olive oil 

**Marinate up to 4 hours (If in a hurry 30 min to 1 hour will be good)**

Directions

1. Preheat oven to 350 degrees F. Lightly grease a baking dish.
2. In a medium bowl, combine the eight ingredients Dip each chicken breast in the mixture, then roll in the honey to coat. Arrange chicken in the prepared baking dish. Drizzle with the remaining honey.
3. Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.

Wine Tip: Chardonnay 

You'll Love it!