Baked Lasagna with a Twist

You won't believe how fast-moving this recipe is the moment I took it out from the oven. 

My family love pasta and I am a pasta person myself. That explains why pasta packages are staple in our kitchen. We make most of our favorite weekend recipes out of it and Lasagna is just one of them.

Now this however, is not the usual meat-packed Baked Lasagna that you have probably seen on most video tutorials on YouTube or have done in your kitchen. Well, let's get down to the ingredients so you will know what I am talking about, shall we?

A pound pack or 18 lasagna sheets will yield two 13x9 baking dish. 

Lasagna Filling:

400g Ground Beef

3 Large finely diced Potatoes (the twist)

Grated Cheeses (Parmesan, Motzarella, Ricotta, Cheddar)

400g Tomato Sauce

250g Tomato Paste

1 tsp. Basil

1 tsp. Oregano

1 tsp. Garlic Powder

2 tbsp. Brown Sugar

Salt and Pepper to taste

Fresh or dried Parsley

Béchamel:

1/2 cup Salted Butter

1/2 cup Flour 

350 ml Evaporated or whole Milk

Parmesan Cheese

There may be a lot of standards and ideals that you can find over the internet on what specific ingredients to use and how to prepare this recipe. What we have here on the other hand, is still the same recipe but with modified ingredients according to the concept of setting it apart from the rest. Thus, the twist. 

Adding finely diced potatoes or other alternatives you think is possible is actually like hitting two birds with one stone. Not only it will add volume to your filling; it will also improve the nutritive element of the food that we prepare. And yes, we do the same thing with our other recipes too because remember, not all ingredients are readily available everywhere so alternatives always do come in handy. Other pantry essentials do come in hefty prices too (like chesses) depending on where you are situated in the world. I think that is primarily the reason why there are a lot of versions of every recipe there is and nothing is really wrong about it at all. Like what we always say - YOUR KITCHEN, YOUR BOSS!

So if you're up to trying what we have here, let's head on and get it done!

Let' do the marinara first...

In a large pan, sear the ground beef until it changes its color from reddish to brownish. Stir occasionally. Remove the excess oil from the pan then add the diced potatoes. Cover the pan and let it cook for a minute or two.

Add in tomato paste and sauce, some of the cheeses depending on how cheesy you wanted your filling to be and finally the spices and seasonings. Spare the parsley and most of the cheeses for later. Stir to combine all the ingredients and let it simmer. Stir for a bit, put the lid back on then set aside.

Now let's do the creamy white Béchamel...

This 4-ingredient part of the recipe is what will make the lasagna incredibly creamy.

In a sauce combine together salted butter, flour , milk and the parmesan cheese. Mix and then bring to simmer while constantly mixing using a whisk until we reach the desired consistency. Please note that all we need here is a creamy consistency. Then set it aside for a bit while we do the lasagna sheets.

How to cook the lasagna sheets?

Half fill a large pot with water. As soon as it starts to boil, soak the lasagna sheets for about 8-10 minutes over medium heat, stirring  occasionally to prevents the sheets from sticking to the sides. We don't want to really cook it through as there'll be plenty of time for that as soon as it goes to the oven later. 

From the pot, transfer the sheets to a cold water to stop the cooking process. Then, after a while, drain the sheets and a paper towel may be used to pat each lasagna sheet dry.

This time, we are finally ready to assemble. 

Lightly spread marinara sauce all over the bottom of a 13x9 baking dish/pan. Then assemble the first layer using three lasagna sheets. Generously top the first layer with the béchamel and this will be followed by the spreading of the marina sauce. Being generous is the key here.

Repeat this process for the second layer. On the third layer, however, we will do some switching. After the lasagna sheets is laid down, we will spread the marina sauce first and then the béchamel. At this point, we are going to shred some cheese (preferably quick melt, or mozzarella) all over the top and then sprinkle some fresh or dried parsley. 

After everything is put in place, we are now ready for the final step and that is the baking.  This time, our dish/pan has to go in the pre-heated oven at 150 degrees for about 30- 45 minutes.

I know this is going to excite you now but I have to halt you there for a few minutes to allow this thing to cool down before finally digging in to it.

So, there you go...our LASAGNA WITH A TWIST! 

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Thanks for hanging out for this recipe. Please feel free to browse around for more.

Pasta Recipe

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Love from the Kitchen Holiday Re-Launching Giveaway

Hello and welcome everyone to Love from the Kitchen’s official web page. For the information of everybody, this site is still relatively new on the web and is apparently having a few published posts yet.

 

Although it has been up about three months ago, we’d still wish to make its official re-launching somehow remarkable and of course be known to many, especially to those who are having the same passion – bloggers, vloggers, WAHMs (Work-at-home Moms), wives or any kitchen enthusiasts. Thus, the HOLIDAY LAUNCHING GIVEAWAY!

 

THE GIVEAWAY

So, to formally, launch Love from the Kitchen, we are giving away the following:

 

1 KAISA VILLA COOKWARE SET

1 KAISA VILLA HAND MIXER

THE GIVEAWAY MECHANICS:

 

1. The giveaway is open to all bloggers/vloggers and non-bloggers/vloggers nationwide.

2.    Filipino bloggers and non-bloggers who are residing outside the country but can provide a Philippine address are welcome to join.

 

Here’s how to enter the giveaway:

 

§  On the giveaway post on FB, comment the following:

   Full name, email address and a working Philippine Mobile Number

§  Like and Follow LFK’s Official FB Page.

§  Share the Giveaway Post to a group or individual.

§  Subscribe to our Newsletter with just an email.

§  Comment in one of the published posts in the official website (Optional)

§  Comment in one of the published posts on LFK FB Page (Optional)

Giveaway runs until December 28, 2021!

 

§  There shall be one (1) winner of the KAISA VILLA SILICONE KITCHEN SET and one (1) winner of KAISA VILLA HANDMIXER.

§  Winners of the giveaway will be drawn live!

§  Winners will be notified via email and SMS.

§  Won items will be delivered anywhere in the Philippines free of charge!

 

Oh, and before you go, please take some time to browse and perhaps, if you’re up to it, leave some comments in any of our published posts. We will appreciate you doing that.

 

Thank you for visiting and good luck on your entry on the LFK Holiday Re-launching Giveaway!

 

Merry Christmas and have a fruitful new year ahead, everyone!

Giveaways

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Chicken Fillet in White Sauce

Chicken has always been staple in my household. We love it cooked differently – fried, braised, adobo (uniquely Philippines’), battered, creamed. However, chicken is prepared, it is always a hit (at least in my household).

This time we will be sharing recipe of our version of Chicken Fillet in White Sauce.

For the fillet ingredients, we need the following:

§  Ground chicken (400 grams)

§  Coarsely chopped onion and garlic

§  Smoked Paprika (1 tsp.)

§  Egg (1)

§  Flour (1/2 cup)

§  Salt and Pepper to taste

§  Oil (of your choice)

 

For the white sauce, here are what we need:

§  Flour (2 tbsp.)

§  Evaporated Milk ( 1 can)

§  Salted or Unsalted Butter

§  Cheese

§  White Pepper Powder (1 tsp.)

§  Garlic Powder (1 tsp.)

§  Salt to taste

For the unmeasured ingredients, we will leave it up to you. We have individual preferences, anyway. I may like my onions white because it’s sweet but it may not be what you please and that is totally fine.

I like garlic a lot, so I may use more than what is enough for you. Even skipping it won’t hurt, if it is really something that you hate. Well, let’s face it, there are just people who dread garlic. Not me, though.

You can as well alternate evaporated milk to fresh one if you have it. Or if you must, you can use half a can of milk and half water… up to you.

Be your own boss in your kitchen. Explore! It isn’t a crime if you want your recipe to taste different than the others. A recipe is just a guide, anyway. Whenever I see recipes online that I might like trying, I save them. In fact, I do it often. But it following it all the way through is not always the case in my kitchen. I always tend to modify according to my own preferences and if you are doing the same, it’s definitely okay!

Now let’s get this thing done before we go anywhere!

For the fillet, simply combine all the ingredient together. I prefer using a deep bowl in doing this because it helps the mixing way easier. For a clean mixing, a silicon spatula would always do the trick.

As soon as everything is well combined, we can now start frying. Simply scoop some chicken mixture, and fillet it, however you want it. Two minutes for each side will do on low to medium heat. Putting the lid of the skillet on will aid fast frying. Also, please note that we don’t need the chicken fillet to float on oil here. A teaspoon or two will do as the chicken meat itself releases its own oil. Oil can even be discounted if you’re using a good non-stick skillet.

For the white sauce, again, just combine everything but this time a whisk (if you have it) will come in handy. However, to ensure a lump-free sauce when you top it on your chicken, a strainer can do magic.

In a saucepan, add a fair amount of butter and then the mixture. Stir constantly on low heat. The moment you get a gravy-like consistency, that’s when you know that it’s done.

The Plating

Plating chicken fillet doesn’t have to be complex. You can use any plate you have. Simply lay down fillet one after the other and drizzle it with the white sauce and voila!

Tell us what you think of this recipe and comment them down below. If you want fresh update delivered in you inbox, go ahead and subscribe to our newsletter. All it takes is a working e-mail. We’d love to share what we have with you, first hand.

Chicken Recipe

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Chicken-Cabbage Combo

Somebody fell in love with this recipe on the first try. Now I find myself buying cabbage more than I used to. :D

Now on to the recipe. Let's start with the main ingredient - the chicken and its marinade. For this we will need the following:

• 6 Regular-sized Chicken Thigh (alternatively, you can use leg quarter or chicken breasts)
• 1 tsp. Coriander
• 1 tsp. Black pepper
• Salt (to taste)
• 2 tbsp. Melted Butter
• 2 tbsp. Soy Sauce
• 1 tbsp. Tomato Paste

Mix all the marinade ingredients together. Dip the chicken piece by piece until all is well-covered with the marinade. Set aside.

Now, on to the cabbage...

Here we need a whole round cabbage. Cut about an inch thick. With the regular-sized chicken thigh, one cut cabbage can hold about two chicken (just as shown on the picture below).

• In an aluminum pan, place three cut, round cabbage.
• Season with salt and black pepper and then drizzle with melted butter.
• A silicone brush will help spread the seasonings and the butter evenly.
• Place the two chicken on top of each cabbage.
• Set the oven to 250 degrees and slow cook the chicken for about an hour.
• Plate the chicken and serve.

Tender, juicy and savory -- that is what defines this chicken recipe. You should try it too!

Chicken Recipe

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Fruity Pancake

Ever wonder what to prepare for breakfast on the first day of the Holiday month?

If you are following this site, you probably have known  me by now being  a woman with a "twist"! Okay, so don't let that line even confuse you. "I love making twists on most recipes that I do" is all I am saying.

So with this one, we are giving that regular pancake that you probably do often for breakfast a twist.

I started gathering what I need for the fruitcake that I'd be selling this holiday season, so I thought it won't hurt to use some of the glazed fruits for my pancake.

There is really nothing complex about this recipe. You simply have to do your usual pancake recipe, however you want it,  then add some  glazed fruits to the mixture. Mine is store-bought but if you have the luxury of time to glaze your own fruits, that works fine as well. You can even add some nuts too if it is for your liking. It is important to note though, that after adding the glazed fruits to the pancake mixture, there is no more need to mix using an electric hand mixer. Simply blend in the fruits using a silicone spatula. This is so you can have the fruits in your pancake as it is.

Here's how our pancake is made.

Ingredients:

1 cup All-purpose flour

1 Egg

1 tbsp. Salted Butter

1 1/2 cup Evaporated milk

1/2 cup White sugar

1 tsp. Baking Powder

The Procedure:

• In a mixing bowl, cream egg, butter, and sugar together. Here a hand mixer will speed up the process. You will know it's time to stop mixing when a cream-like mixture is already what you see.
• Add evaporated milk and stir.
• Sift in flour and baking powder together.
• Mix until everything is well incorporated.
• At this point, it's time to add the glazed fruits and mix. 

A pancake or omelet pan like the four-hole one would give you perfect, same size pancakes which for me is cool. However, pancakes will always be pancakes regardless of the pan that is used. So don't get intimidated by the pan. 

How do our pancake recipe differ to yours? We'd love to know. Please comment down below so we can try yours too!

Bread and Pastries

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Buttered Garlic Shrimps

I have a literally good life with some generous people around me whose thoughts is on me while traveling to a place where fresh goodies from the sea can be bought home for way less. They are the reasons why I can indulge with these generously-sized goodness for free!

Well, first I made Tempura out of it, and now this...Buttered Garlic Shrimps!

Can you tell how scrumptious it is by the way it looks? If you are fond of seafood, I bet you can. And if you wonder how it is prepared, I'd will gladly share.

For this recipe, we simply need the obvious (shrimps) and the rest will be seasonings. Large or small ones, it is the same shrimp and would definitely taste the same too so don't shy away.

Here we go...

• First off, we butter the pan, then sauté a good amount of finely chopped garlic cloves and finely chopped onions.
• Add the shrimps and lightly season with salt.
• Put the lid on and wait till the shrimps turns orangey.
• Occasionally stir or flip each shrimp around to make sure both side is cooked.
• Drop a tablespoon of red wine and a little sprinkle of rosemary. (This part is optional if you don't have any of it available.)
• Leave it covered for another minute.
• Transfer to a serving plate,  top with garlic toasts and enjoy!

Let us know how this preparation is different from yours. We'd sure love to know your way too. Please feel free to comment them down below.

Seafood Recipe

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