New Oven!

Happy, happy, joy, joy! 

My old Hamilton Beach Countertop Oven was in pretty bad shape. I used to have to use a flashlight to see inside and at times do the forbidden... open the oven to take a peek. Actually, the oven itself still worked (after 5 plus years). It was the cord that was about to go. The plug area was corroded and I was beginning to feel like it was a hazard. So, out it went! 

Goodbye oven, you served me well! 

The other day I was very fortunate to find a newer version of the same brand of countertop oven for only $40... such a deal! It was the last one on the shelf and perhaps that was why it was so cheap. Yippee! 

So without hesitation, I immediately fired it up and experimented by baking up a batch of these light and fluffy breakfast goodies. 

Note: If you happen to purchase a Hamilton Beach Countertop Oven, too, it's a good idea to make sure to run it at the highest temperature for one hour. It's also a good idea to have the windows open and have a fan on as well. The factory sealant will burn off and your creations won't be ruined. After that initial procedure, you're ready for culinary paradise. 

Breakfast Blondies

2 cups 365 brand High Fiber Morning O's (or your favorite bran cereal)

1 cup buttermilk

1/2 cup Extra Light Olive Oil (I use Philipo Berrio) 

1/2 cup light brown sugar (packed)

2 tsp. pure vanilla extract

2 eggs

1 cup peanut butter (or switch out with your favorite nut butter)

1 tsp salt, 

2 tsp. baking soda

1 1/3 cups A.P. flour

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees

In a food processor or blender, whiz cereal until it resembles coarse flour. Pour into large mixing bowl. Add buttermilk. Let soak for 15 minutes. Add olive oil, light brown sugar, vanilla extract, eggs, and peanut butter. Mix well.

Add in salt, baking soda and flour, chocolate chips. Using a rubber spatula, gently fold in all ingredients just until flour is absorbed. Batter will be thick. Do not over mix. 

Pour into baking pan lined with parchment paper (it forms a sling for easier removal  after cooking).

Spread and smooth out with an offset spatula. Trim parchment if it is too high around edges. 

Bake for 40 minutes or until light golden brown. Try not to over bake. 

Cool 10 minutes and then carefully lift up parchment paper and slide onto cooling rack. Cut into squares and serve immediately. Store any leftovers in airtight container. Enjoy! 

Lambsagna?

Lambsagna?

Yes, lambsagna. LOL. It's a word my husband made up when I served him lasagna prepared with ground lamb instead of ground beef. Honestly, it was a truly flavorful dish very similar to the lasagna roll-ups only in casserole form. What you'll need is:

Ingredients:

1 16 oz. package of lasagna noodles (cooked, drained and cooled)

2 lbs. sauteed ground lamb

1 lb. ricotta and 1 egg (mixed together with pinch of salt and pepper)

bread crumbs

1 cup grated Pecorino Romano cheese (I adore Locatelli brand)

2 cups shredded mozzarella cheese

2 cups baby spinach (toss into sauteed lamb -- spinach leaves will wilt)

olive oil

2 cups of your favorite tomato sauce

Method:

Preheat oven to 350 degrees

Prepare a casserole dish with non-stick cooking spray. Add 1 cup tomato sauce thinned with a few splashes of water (to keep sauce from burning). 

Arrange a layer of pre-boiled noodles. Top first layer of noodles with sauteed ground lamb/spinach mixture. Sprinkle on 1/2 of bread crumbs, and top with a sprinkling of grated Locatelli. 

Next, arrange a second layer of cooked noodles, top with ricotta, egg, salt and pepper mixture. Smooth with a spatula and then sprinkle with 1/2 the mozz cheese.

Place a third layer of prepared noodles and top with remaining sauteed lamb/spinach mixture, bread crumbs, and more of the grated Pecorino Romano cheese.

Place the forth and final layer of pasta into casserole and cover completely with remaining sauce, mozzarella and grated Peccorino Romano cheeses. Drizzle lightly with olive oil and cover with foil sprayed with non-stick spray.

Bake for 1 hour. During the last 10 minutes of cooking time, remove foil and let cheese bubble and brown. Serve piping hot with crusty bread and a tossed salad. Enjoy!