Lasagna

It's Friday, we're hungry for dinner already, let's make lasagna. Here is how you do it.

Ingredients: 

• Salt
• 1 pound lasagna noodle
• 1.5 pound of ground beef
• Italian Seasoning
• 1 large egg
• 1 pound ricotta cheese
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 2 Bottles of Italian Tomato Sauce (6 cups)
• 1 pound fresh mozzarella cheese, cut crosswise into 1/3 inch thick slices
• Extra virgin olive oil

Directions:

• Bring a large pot of water to a boil over high heat. Add the noodles and a generous pinch of salt and cook for half as long as the package suggests. Drain and float in cold water. (Skip this step if noodles are precooked.)
• Preheat the oven to 350 degrees Fahrenheit. In a medium skillet over medium-high heat, fry the sausage links until cooked through, about 10 minutes. With kitchen scissors, cut the sausage into disks in the pan and continue to fry over low heat until the cut surfaces are crispy, about 20 minutes. Drain off the fat.
• In a medium bowl, stir together the egg, ricotta, and 1/2 cup of the pecorino.
• To assemble the lasagna, spread 1 cup of the tomato sauce in the bottom of a greased 9-by-13-inch baking dish. 
• Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. 
• Spread all the cooked beef over the noodles and spoon over another cup of sauce. Lay down the second third of noodles. 
• Evenly dollop all the ricotta mixture on top of the noodles and flatten with the spoon to make an even layer. 
• Top with the remaining noodles to completely cover the cheese. Pour over 1 1/2 to 2 cups sauce to cover. 
• Evenly lay all the mozzarella slices on top. 
• Sprinkle around the remaining 1/4 cup pecorino and drizzle with olive oil.
• Bake uncovered for 40 minutes, or until the lasagna is bubbling all over and lightly golden on top. Let rest for 10 to 15 minutes before slicing. 
•  Serve with grated cheese and warmed extra sauce at the table.

It seems like a lot of work, but it's worth the trouble. After you make this a few times it becomes second nature. Enjoy this with the family this weekend and wow them.

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Building Strength

I haven't done a Trendy Tuesday in a while. This is a trend that I am actually following but modified it a little bit to better suit me. The original program is called StrongLifts 5x5. This takes 5 exercises with the barbell, and divides them into 2 routines. You only do 3 exercises per routine. Below is an example of it:

While this workout gets results, I wanted to add more each workout. I do all 5 exercises in one day and do 5 sets of 5 reps for each one, yes even Deadlift. I also throw in a day of isolation exercises for muscles like biceps, triceps, and other smaller muscles. I have done this for a few weeks and can already tell a huge difference in my strength. Here is what my schedule looks like.

Monday - 5 x 5 x 5 (Squats, Bench Press, Overhead Press, Deadlifts, Barbell Rows)
Wednesday - Isolation
Friday - 5 x 5 x 5 (Squats, Deadlifts, Barbell Rows, Overhead Press, Bench Press)

If you have never done lifts before, start your first week off by doing very light weight so that you can practice proper form and avoid injury.

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Green Chile Chicken Enchiladas

Today I am going to share with you a recipe for homemade chicken enchiladas with green chile sauce and guacamole. Sounds like a lot huh? It's so easy though and so good to eat. This is also a great recipe to do for parties since the original recipe yields you about 8-10 enchiladas. So, let's get started.

Ingredients:

• 2 tablespoons butter 
• 1/4 cup flour 
• 2-1/2 cups chicken broth 
• 1 teaspoon dried coriander
• 4 oz of minced green chiles
• 2 cups cubed cooked chicken
  
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 8 flour tortillas (8 inches)
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

• Cook chicken first before you start anything else. This will take around 45 minutes. Once chicken is done, cut in cubes and put aside to cool off. 
• Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. 
• In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.  
• Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
• Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. 

I also like to guacamole on top of it to add some greens and nutrition to it. Here is my recipe for Guac.

• Take 3 large avocados and peel the skin off and throw seed away (Yes, I know I am very white for doing that.)
• Add 2 minced tomatoes, and 1/2 of a minced onion.
• Add a good amount of garlic salt. I never measured, but it's around a tablespoon.
• Add lemon juice.
• Add a little bit of minced cilantro.
• Mix up all up until there are no chunks and it is creamy.

I was very vague because everyone varies in what they think is perfect guacamole. So I will usually make it according to everyone's preference. This recipe should help you make an awesome bowl of guacamole. Put a big spoonful on one of the enchiladas and you are good to go! Tex Mex.

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Pasta Carbonara

Today I will show you how to make my popular Pasta Carbonara. It's a big hit with people of all ages and is pretty easy to make. Let's get started.

Ingredients:

• 2 cups uncooked penne
• 8-10 bacon strips, diced
• 5 oz fresh mushrooms
• 1 cup half-and-half cream 
• 1/2 cup butter, cubed 
• 1 teaspoon dried parsley flakes 
• 1 teaspoon minced garlic 
• 6 to 8 drops hot pepper sauce 
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 1/4 cup sliced green onions 

Directions:

• Put penne in boiling water with tablespoon of salt for 8 minutes.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan into a container that can handle hot temperature. Put the grease in the fridge for an hour before discarding.
• Add the cream, butter, parsley, garlic, pepper sauce and salt to the skillet; cook and stir over medium heat until butter is melted. Drain penne; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Done

This takes about 30 minutes to do and is great for families of 4. Enjoy.

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