White Cheese Chicken Lasagna

1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

Directions:

1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.

You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.

Zuppa Toscana

1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale

Directions:
1 Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. 2 In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. 3 Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. 4 Add potatoes and cook until soft, about half an hour. 5 Add heavy cream and cook until thoroughly heated. 6 Stir in the sausage. 7 Add kale just before serving

Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
peanut oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil


Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons Rice Wine Vinegar
Zest of 1 orange

Directions:

1.  Place chicken pieces in large bowl. 2.  Stir in egg, salt, pepper and 1 tablespoon oil and mix well. 3.  Stir cornstarch and flour together. 4  Mix flour mixture and egg mixture. 5.  Add chicken pieces, stirring to coat. 6.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees. 7.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. 8.  (Do not overcook chicken). 9.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 10.  Clean wok and heat 15 seconds over high heat.
11.  Add 1 tablespoon oil. 12.  Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 13.  Add and stir-fry crushed chiles and green onions. 14.  Add rice wine and stir 3 seconds. 15.  Add Orange Sauce and bring to boil. 16.  Add cooked chicken, stirring until well mixed. 17.  Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. 18.  Heat until sauce is thickned. 19.  Stir in sesame oil and orange zest if desired. 20.  Serve over jasmine rice.

Long John Silver's Fish/Chicken Batter

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
Prep Time: 5 minsTotal Time: 5 mins 1 Sift dry ingredients. 2 Add water and mix well. 3 Use to coat fish or chicken filets. 4 Cover the fish completely. 5 Deep fry until a nice golden brown.