SANDRA'S ALASKAN HEARTY MOOSE LASAGNA

I created this lasagna recipe

using ingredients I had on hand this morning.

It turned out fabulous just in time for lunch!

We'll be enjoying this for dinner as well...

Servings: (12)

Prep: 15 Mins.

Bake: 1 Hr.

Let Stand: 15 Mins.

INGREDIENTS:

Moose meat sauce: 
--(When using no-boil lasagna noodles, it's imperative that the sauce be thinner than normal so the correct lasagna consistency is achieved):

1 lb. extra-lean moose burger 

--(or other types of meat, although drain after browning if non-extra-lean burger is not used)

1/4 cup finely chopped sweet onion

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped button mushrooms

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

2 teaspoons balsamic

1 teaspoon worcestershire

2 teaspoons amber agave

1 (24 oz jar) Newman's Own Organic Tomato Basil marinara sauce

1/4 cup water (to rinse marinara jar, as this sauce is rather thick)

1 (15. oz. can) Italian diced tomatoes, undrained

Cheeses:

4 cups shredded fiesta blend cheese, divided

1 (15 oz. container) ricotta

1/4 cup finely shredded fresh parmesan, plus more for final topping

Pasta:

12 no-boil lasagna pasta sheets

METHOD:

Preheat oven to 375 degrees. Set aside a 9x12" glass baking dish sprayed with oil, and place atop a slightly larger foil-lined baking sheet.

Moose meat sauce:

In a medium saucepan over medium high-heat, brown the burger half way about 3 minutes. Add the onion, bell pepper and onions and cook for 3 minutes. Add the remaining sauce ingredients and bring to boil; reduce heat to simmer, cover, and let simmer for about 10 minutes. Remove from heat, uncover, and set aside.

Cheeses:

Meanwhile, in a medium bowl, gently combine 2 cups of fiesta blend cheese, ricotta and parmesan. Set aside, along with remaining 2 cups of fiesta blend cheese.

Pasta:

Lay out no-boil lasagna sheets; set aside.

ASSEMBLY:

Lightly cover bottom of prepared glass baking dish with a bit of sauce.

Then begin layering with 3 sheets of no-boil pasta, 3/4 cup of sauce, 3/4 cup of cheese mixture; repeat 3 times.

Final layer: Place 3 sheets of no-boil pasta, the remaining sauce, and top with reserved 2 cups of fiesta cheese, including a final sprinkling of parmesan.

Assembled lasagna, ready for the oven...

BAKE:

Cover baking dish with foil (sprayed underneath with oil to prevent cheese from sticking while baking). Bake for 45 minutes.  Remove foil and continue baking for 15 minutes, until lasagna is bubbly and golden on top. 

Remove lasagna from oven and let stand on wire rack, uncovered, for 15 minutes prior to slicing. Serve lasagna with your favorite dressed garden salad. ~ Enjoy!

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA'S HOT BUFFALO CHICKEN DIP - For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (don't let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*---Poaching chicken:

Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.