Caprese Chicken Lasagna

With Passover coming up it is once again time for me to go through my kitchen and find ways to use the breads and pastas hanging out in the back shelves of my pantry before the big chametz clean. “Kashering”, which is what we call the process, is basically a major spring cleaning right before the beginning of Passover where we rid our home of any food and ingredients that contain leavening (crumbs and all). At the end of the prep there are a few moments where I can sit back and sigh in relief as I enjoy the house being the cleanest it has been all year. It’s one of the more taxing parts of my job as matriarch of this house, but I love the end result.

Leading up to the big sweep I try to salvage what I can in terms of food. This time around we had a ton of lasagna noodles, so of course this meant Shabbat dinner was going to be more on the Italian side this week.

Usually I stick with one particular recipe I’m familiar with. A basic vegetarian lasagna my grandmother gave me. This time around I wanted to try something a little different to add to my collection of recipes. Caprese is an Italian salad I absolutely love. It’s simple to throw together, it warms my heart and waters my mouth whenever someone provides it at a pot luck, and it’s sure to win people over whenever I introduce it to those who have never tried it. For those who are not familiar, caprese is a piece of tomato, basil leaf, and fresh mozzarella cheese put together with a drizzle of balsamic vinegar. Sometimes it is tossed together in a salad. Sometimes the basil and mozzarella are laid on top of a piece of sliced tomato. Sometimes they are made into a cute bite sized appetizer by using baby tomatoes and toothpicks.

This time around I decided to turn caprese into a lasagna, and the result was incredibly delicious.

For those of you needing to use up that box of lasagna noodles before Passover, here’s your answer. For those who are simply looking for new dinner ideas or something to provide at a pot luck, this will put smiles on the faces you serve.

 

Caprese Chicken Lasagna 

Ingredients
1 box of lasagna noodles
1 tbsp extra virgin olive oil
1 lb. boneless skinless chicken breast
1 tbsp oregno
1 tbsp parsley
1 tbsp thyme
salt and pepper to taste
2 tbsp balsamic vinegar
5 cloves of garlic (divided)
3 tbsp butter
3 tbsp all purpose flour
1 yellow onion (chopped)
2 1/2 cups milk
5 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese
1 – 15 oz container of ricotta cheese
1 egg
4 tomatoes
1 cup thinly sliced basil leaves
extra balsamic vinegar for a glaze

Directions

1) Preheat oven to 375 degrees, and cook noodles according to package instructions

2) In a large skillet heat olive oil over medium heat. Cut up the chicken and mix with oregano, parsley, thyme, and salt and pepper. Cook until golden. Stir in balsamic vinegar and 2 cloves of garlic until well combined. Set aside.

3) In a sauce pan melt the butter. Saute chopped onion and the remaining garlic for about two minutes. Add flour and cook until a golden color. Stir in milk and simmer until the texture is creamy. Add one cup of mozzarella and the Parmesan cheese.

4) In separate bowl stir together ricotta cheese and egg.

5) Assemble the lasagna in a large baking dish. Spread a thin layer of sauce. Add a layer of cooked noodles. On top of the noodles spread a third of the ricotta cheese mixture, followed by a third of tomato slices, and a third of mozzarella. Repeat layers.

6) Bake for about 35 minutes. Once the lasagna is bubbly, drizzle a balsamic glaze over the top and serve!

Lavender Cookies With Rosewater Icing

Someday I’m going to have a Jane Austen themed ladies night where my friends and I will dress elegantly, giggle over tea and crumpets, and watch Pride and Prejudice. It is going to be splendid.

I’m also going to make this brand new recipe I’ve tried out today. It is so deliciously appropriate for a tea party like gathering, and it reminds me of something I would eat while chilling with the Bennet sisters.  Until then, however, our friends who join us for a monthly Bible study will be enjoying these uniquely flavored cookies over our discussions.

I’ve been experimenting a lot with lavender lately since I have such a huge bag of it sitting in my cabinet (no matter how much I use, that bag seems to remain constantly full!) . A couple months ago I made lavender cupcakes with honey frosting, and this past week I created lavender hamentashen with rosewater jelly for Purim. It’s a very unique flavor that isn’t widely used, but once I started working with it regularly I realized that it really brings a wonderful touch to baked goods. Not only that, but it smells so incredibly fresh and scrumptious it becomes rather comforting to work with.

What You Need:
(For The cookies)
1/2 cup melted butter
1 cup sugar
2 eggs
2 tbs lavender (chopped finely)
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt

(For The Icing)
3cups powdered sugar (possibly more)
6 tsp water
6 tsp rose water

Directions

Preheat oven to 375 degrees F.

Combine melted butter, sugar, and eggs into a bowl. Gently stir in lavender. Add flour, baking powder and salt.

Spoon cookie dough onto well oiled cookie sheets. Bake for 10 minutes.

While cookies are baking, prepare the icing by combining powder sugar, water, and rosewater. If the consistency is too runny, add more powder sugar.

Once cookies are out of the oven and cooled, spread icing over cookies. A little goes a long way since the icing is going to be rather strong (you can adjust the strength of the flavor by adding more or less rosewater to the icing recipe).

Apple Pie Cookies

For those of us who really love to cook and bake, presentation tends to play a super important role in the way we prepare our food. Normally on an average week night it doesn’t matter, but for those special occasions or even semi special occasions I would rather go the extra mile and do something that’s nice to look at as well as to eat (bonus points if people struggle to take the first bite out of a desire to preserve the art!).

Apple pie cookies are as delicious as they are cute, and they are the perfect go-to recipe for pot luck events and parties. Picnics, birthday parties, gatherings with friends, dinner parties. They can fit in anywhere, and the best part is that they’re not all that difficult to make! 

Ingredients
2  (9 in.) pie crust
1/2 cup unsalted butter
3 tbs flour
1/4 cup water
1/2 cup sugar
1/2 cup brown sugar
8 granny smith apples (peeled, cored, and chopped)
1 jar of dulce de leche
1 egg
2 tbs cinnamon
1 tbs all spice
Round cookie cutter

Directions
1) Preheat oven to 350 degrees. Melt butter in a saucepan. Stir in flour, water, and sugars. Bring to a boil, and reduce temperature. Let simmer for a minute or two. Add mixture to a bowl with chopped apples (make sure the apples are finely chopped! Since these are cookies and not a pie, you’re going to want it to be less chunky!). Stir together until well combined.

2) Lay out one layer of pie crust. Spread on enough dulce de leche to cover the surface. Cover dulce de leche spread with the apple pie mix. Careful not to add too much!

3) Lay out the second layer of pie crust on a separate surface and cut out strips of dough. Lay the strips over the apple pie mix in a lattice pattern.

4) Dip a round cookie cutter into egg wash and cut out rounded cookies.

5) Mix cinnamon and all spice together in a bowl. Brush each cookie with egg wash and sprinkle with cinnamon and all spice.

6) Lay cookies on a baking sheet and bake for 23-24 minutes!