Happy Leap Day!
I read on FB last night that Caribou Coffee is offering BOGO today…so grab a friend and go enjoy a free Mocha…or Latte…or plain ol’ Coffee!
Last week I shared with you some of my recent struggles and while there is still work to be done and relationships needing a mend, I have tried to spend more time focusing on areas of joy. One of my greatest joys is doing good for others…whether that be leaving cookies on a doorstep, dropping off lunch for Ryan, or surprising a friend with a note of encouragement, love and support.
I once came across a quote that read, “The only people with whom you should try to get even are those who have helped you.”
So instead of dwelling on those who are causing me stress, I’ve reminded myself to spend that energy bringing a smile to someone else who has done the same for me. And, in the past week…the family I chose to “get even with”, was that of my friend and co-worker, Tiffany. Just after Bella’s stay in the hospital with RSV, Tiffany prepared a delicious lasagna and dropped it off at the house while I was on the road for work. To get even, I opted to return her lasagna pan FULL. Like so many other kiddos, her son Ben needed tubes. And that particular evening, I assumed dinner was the last thing she needed on her plate. (No pun intended) With that in mind, I decided to take a few of my favorite recipes, Creamy Mushroom Pasta and Chicken Marsala, and transform them into a delicious lasagna!
Creamy Mushroom & Chicken Lasagna
Serves 6-8 (1 large pan)
- 1 box lasagna noodles (I use the oven ready noodles)
- 4 oz parmesan cheese, freshly grated
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk, heated
- 1 tsp salt
- 2 cloves garlic, minced
- ¼ cup white wine (my preference is Sauvignon Blanc)
- 8 oz mascarpone
- 4 oz parmesan, freshly shredded
In a medium saucepan, melt butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the minced garlic cloves, mascarpone, white wine, parmesan and salt. Bring the sauce to a boil and cook, whisking, until thickened, about 5 minutes. Set aside.
- 1 – 1.25 lbs chicken breast (2 medium breasts), grilled and cut into strips
- 4 tbsp butter
- 1 large onion
- 2 shallots
- 2 cloves of garlic, minced
- 16-20 oz baby bella mushrooms, sliced
- 4 oz parmesan, freshly shredded
- 1 bunch basil, chopped
- 1 cup ½ & ½
Position a rack in the center of the oven and preheat to 375 degrees . In a large skillet, melt the butter over low heat. Add the onions, shallots, and chopped garlic and cook until softened, about 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes. Add the basil and 1/2 and 1/2.; season with salt and pepper.
Grease a 9-by-13-inch baking dish and 1 cup of mascarpone sauce on the bottom. Layer the baking dish with lasagna noodles. Top with half of the mushroom mixture, sprinkle 2 oz of parmesan cheese, a layer of noodles, then the remaining mushroom mixture, 2 oz parmesan and the remaining noodles. Pour the sauce over top and sprinkle with the remaining 4 oz of parmesan.
Bake until golden, 30 to 40 minutes. Let stand for 10 minutes.
After indulging in this Creamy Mushroom & Chicken Lasanga, Tiffany sent a text that said simply, “Home Run.” So…take her word for it…not mine. This recipe belongs in your line-up!
Finally…I hope you will take my lead.
“Great opportunities to help others seldom come, but small ones surround us every day.”
Go out today and find your opportunity to help a friend, a family member, or a stranger.
Indulge. In Life. In Love. In Food.