Lasagna and Breadsticks

@BarillaUS @FoodNetwork #FNMag  You may have noticed a slight decline in the frequency of posts as of late -- this is not due to us falling out of the "blog-sphere," but rather a week of less than "bloggable" meals!  Last Sunday, though, we prepared one of our favorites -- Lasagna.  To go with the Lasagna, we also prepared a "Copy That!" featured in this month's Food Network Magazine - Almost Famous Stuffed Cheesy Bread (copied from Domino's).  


We love this recipe because not only does it make a tasty version of  the classic, but it is also made using Barilla's Oven Ready Lasagne Noodles, which means no boiling.  Now prepare yourself...wait for it...this 'fancy' recipe comes from the back of the box.  So if you want the recipe, just flip the box over (we also provided the link above).  But, trust us, we have made this countless times (all the way back to college years for Bill) and it does not disappoint.  It is also extraordinarily simple and you can prep it in less than 15 minutes with virtually no mess at all.  A couple variations that we have learned/used as we have made it: 

Try sub-ing cottage cheese for the ricotta if you want a slightly creamier cheesy consistency between layers.

You will almost always need more sauce than it calls for (2 jars) even if you follow the recipe measurements.  So, have an extra jar just in case you get to that all important top layer and find yourself with only a splash of sauce (not good eats!) 

If you are making this for two and don't want to eat leftovers for the next week, try halving the recipe and use a 8x8 or 9x9 baking dish.  It works just as well and will still leave you with some leftovers. 

A quick note on the breadsticks that we made to go with Lasagna.  They are great but they are quite involved (as is any dough based recipe).  But, damn, they are good!  If you make them, we might suggest doubling the mozzarella in the middle of the dough.  The recipe looks far more intimidating that it actually is to make.  Are they as good as the Domino's original?  Hmmm....not exactly....but they are a close second if you want to be a bit adventurous at home, and they certainly beat any of those frozen breadsticks or garlic breads (by a mile!). 

King Cake

@allrecipes #MardiGras #KingCake  So if we cannot be in NOLA for Mardi Gras, then it only seems fitting to make our own celebration -- with food, of course!  With that, we sought out a well-reviewed recipe for King Cake, a Mardi Gras tradition.  Sure, you can find this cake at local bakeries, but what fun is that, and, of course, we need a giant king cake! 

Baking always means a fun time in the kitchen.  The recipe was very much a hurry up and wait adventure.  Between allowing time for the yeast to activate and for the dough to rise, we spent about 3-4 hours in the kitchen. 

Despite the mound of dishes (and several rounds of dishes after each step), the recipe is relatively easy.  Several reviewers noted doubling the filling, but we didn't and really don't think it is necessary.  On the other hand, if you are cooking for 2, you may want to halve the recipe.  We have eaten the cake for 3 days and still have left overs. 

Here are a couple of quick suggestions if you give this recipe a try (recipe link).  The dough only requires 5 cups of flour (step 2).  Don't let the ingredient list fool you as the final 1/2 cup of flour is in the filling.  Also, as with most baking, be sure not to overwork the dough. 

Oh, and for the record, we did leave the "baby" out of the King Cake -- maybe next year!


Locking in the yummy filling in the first half of the cake



King Cake!  Laissez les bons temps rouler.