Rosemary Chicken Lasagna

Mar 10, 2013

When my mom was here a couple months ago, we got quite ambitious with dinner one night. We started with this rosemary chicken lasagna, which I’d been wanting to make for forever, and finished with white chocolate lemon lava cakes. And despite the work, we weren’t sorry—we WERE stuffed!

The flavor on this lasagna was so interesting! The rosemary added a nice depth to the bechamel, the chicken and mushrooms provide good protein, and the lemon zest was such a lovely counterpoint to the richness of the cheese and sauce.

It was nice to have the second set of hands when assembling everything and making the bechamel, but it’s a fairly easy recipe—just make sure to give yourself enough time so you’re not frantic trying to put it together. For me, being frantic takes the fun out of cooking.

This is definitely the most interesting chicken lasagna recipe I’ve seen, and I will definitely be making it again!

Almost as good as the real thing (Homemade Wonton Ravioli)

Jul 27, 2012

Ravioli is my #1 most eaten food in the world. There’s this pre-packaged brand at Publix (Monterey something?) that is absolutely delicious, and some weeks I will have it seriously 4 or 5 nights for dinner, all different flavors and fillings. When I’m at a fancy authentic Italian restaurant and I see ravioli on the menu (like SIP, which has awesome short rib agnolotti!), I am powerless to resist. Suffice to say, I luuuurve ravioli.

I’ve wanted to try making my own for a long time, but I don’t have a pasta machine for pressing it thin. I want to try making my own but it is a lot of work, so I’ve been hesitant with my one square-foot of counter space. And then I found this genius recipe on Pinterest, which uses wonton wrappers from the grocery store in place of pasta. Of course it’s not exactly the same thing, but it’s still pretty awesome, and I knew I had to try it. And over all it was great!

The one thing I’ll note is that the filling recipe made way more filling than I needed for the wonton package (24, I think?). I probably could have even halved the filling recipe and had enough. I have adjusted some of the amounts in the written recipe at the bottom of this post a little, but it will probably still make too much.

The other challenge was that I went ahead and made the whole package of wonton wrappers but I’m just one person and I will get sick from eating too much ravioli eventually. I can’t vouch for this working, but I’d recommend only making up maybe half of the package and filling, and then making the rest another day. I CAN vouch for the fact that this isn’t good leftover. It needs to be fresh.