It's nights like last night that I love having stuff in the freezer to reheat for dinner. Between my meeting and my son's basketball practice, I was thrilled to just reheat something. We enjoyed the last of the Chicken Paprikash.
I simply boiled some more egg noodles and heated up some peas and dinner was done. The sauce froze pretty well.
Breakfast this morning was scrambled egg beaters with asparagus, salsa and cheddar cheese.
The first recipe was Ricotta and Caramelized Onion Flatbread topped with Prosciutto and Arugula.
Fabulous. The recipe called for already prepared pizza dough but you could make you own, of course! The toppings were delicious together…the onions were caramelized with a bit of balsamic vinegar!
The second recipe was Lasagna Soup with Sausage, Tomatoes, Mushrooms and Fresh Basil.
It really did taste just like lasagna. It was delicious!!! Super easy to make too! You put some noodles, a dollop of ricotta cheese and some mozzarella cheese on the bottom of the bowl and ladle the soup on top.
The next plate contained two recipes: Parsley, Olive and Caper Stuffed Fillet of Sole Marinara along with Zucchini Orzo.
Both were outstanding. The fish was perfectly prepared and the sauce complemented it. The zucchini orzo was such a fabulous side dish. It could go with so many things! The zucchini was thinly sliced and cooked in a bit of butter before being added to the orzo.
The next recipe was Pine Nut Crusted Chicken Breasts with Creamy Basil Sauce.
I kept thinking while I was eating this that the zucchini orzo would have been fabulous with this. :) The chicken was crispy and the sauce was divine.
Lastly was dessert: Chocolate Cannoli Cake Roll with Ricotta Cream Filling and Chocolate Glaze.
Chocolate heaven basically. I wish I had a picture of the roll before it was cut. It really looked like a giant chocolate cannoli!
Today's class was nothing short of fabulous. I plan to make every recipe we made for sure.
If you could only eat one type of pasta for the rest of your life, what would it be? I'd probably go with linguine.