GUEST BLOGGER!!! - Bennett Depew

Bennett has decided he also wants to be a guest blogger!! Yay!! This means I'm going to get some amazing recipes from a fabulous [now former] chef!  He has upgraded into a 9-5 job and I'm super excited for his new adventure.  

 

Here is a dish he made Sunday night.  And Bennett next time you want to guest blog a recipe you should also feel the need to have me over to sample it!  ;)

 

Vegetarian Lasagna

6 ea                            Large zucchini sliced ¼ inch thick

1 ea                            Large eggplant peeled and sliced ¼ inch thick.

1 ea                            8oz bag mozzarella cheese

1 ea                            15oz tub ricotta cheese

1 ea                            26oz jar of favorite marinara

3 oz                            Parmesan or romano cheese

¼ C                            Olive oil

1 T                            Dried Basil

1 T                            Dried oregano

1 ea                            8oz container of mushrooms

1 ea                            Large leek

3 ea                            Large eggs

              Slice zucchini and coat evenly with salt and pepper and grill until tender. Peel and slice eggplant and repeat as with the zucchini. Thinly slice mushrooms and leek and sautee until tender seasoning with salt and pepper. Lightly beat eggs and mix with ricotta cheese, half of the parmesan, and half of the dried herbs.

             

Apply small amount of marinara to bottom of pan and begin alternating layers of zucchini, mozzarella cheese, eggplant, and ricotta mixture. Reserve some marinara, mozzarella and parmesan for finishing on top of lasagna then bake at 350 degrees for forty five minutes or until golden brown and bubbly on top. Let sit twenty minutes and serve.

GUEST BLOGGER!!! - Katie Killebrew

My friend Katie has asked to be a guest blogger to add her recipes to the blog and I have to say I LOVE the idea!!!  If you ever want to be a guest blogger please email me!!!  Tuesday night I heard nothing but amazing stories about Katie's shrimp (I showed up to the party after it was all gone)!  So with no further adieu, here is Katie:

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Last night I had the pleasure of being a guest cook in Jennie’s home. We decided to throw one last hurrah; shower, bachelorette, fling before the ring before April A. Cook becomes April C. Minter on Saturday and have a girls get together at Jennie’s. Since Jennie is a newly found vegetarian for the month; she asked me to bring shrimp. I suggested one of my favorite Italian dishes – “Aeglio e Oila.” In layman’s terms – Pasta with Garlic and Oil. The recipe is quite simple and can be used as a tradition (as in my family; Christmas eve) or for a quick throw-together dinner. 

Aeglio e Oila

1 lb peeled shrimp

1 garlic clove (finely chopped)

½ cup walnuts (finely chopped – 1 cup if you use whole)

1 cup raisins

1 lb pasta (linguini, fettuccini or angel hair)

Cook pasta according to box; drain and set aside.

While pasta is cooking; sautéing fresh peeled shrimp (a lb if you are cooking for a lot; I use about 4-6 per serving) in a thinly coated pan with olive oil. Add the chopped garlic to the pan and sauté until the shrimp and pink and browning around the edges.

Once the shrimp is cooked; add walnuts and raisins and sauté with shrimp until warm and toasted. Toss with cooked pasta. 

Garnish with parmesan cheese and enjoy!