Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.


Spinach Salad with Pomegranate Dressing


Spinach Salad

  • 1 – 6 oz container of fresh spinach
  • 2 Gala apples
  • 4 scallions
  • 1/4 cup crumbled blue cheese
  • 1/4 cup roasted pine nuts

Chop onions and apples and set aside. Toss all the ingredients into a large mixing bowl.

Pomegranate Dressing

  • 1/2 cup of olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup Pom pomegranate juice
  • 2 Tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Whisk the ingredients in a mixing bowl. Makes a little over a cup of dressing.


Lemon Lime Indulgence

This dessert is inspired by the key lime pie mini indulgence at Seasons 52. I’ve gone there many times and had one, two or three of these.  I made these in crystal champagne glasses which makes them twice as large as a mini indulgence. You could make them in a shot glass too.

Lemon Lime Indulgence

  • Filling –
  • 1 cup cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup lemon curd
  • 4 Tbsp key lime juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • Crust –
  • 1/4 cup pistachio nuts
  • 1/8 cup sugar
  • 2 Tbsp butter


Mix all the filling ingredients in a mixer until creamy and blended. Put pistachio nuts and sugar in the food processor until fine and powdery. Heat the butter and add to the nut mix. Spread the nut crust at the base of your glass. Carefully place the filling on top leaving the crust in tact. Chill for a few hours. Garnish with lemon and lime zest and serve. Makes four large servings.


Lemon Lime 1500 X 2100

Lemon Lime Watercolor


Chocolate Chip Date Nut Squares


Chocolate Chip Date Nut Squares

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1/2 cup chocolate chips

Chop dates and nuts. Cream butter and sugar together. Add vanilla and eggs. Continue to mix and add all the remaining ingredients. Bake in a square 8″ X 8″ greased baking pan. Bake at 325 degrees for 20 minutes. Let cool and cut into 2″ squares and dust with powdered sugar. Makes 16 squares.



Seduced by an Apron

Are there any shops you know better than to go in because you cannot resist? Last week I went in Anthropologie at Kierland. There is that one corner in the back of the store with the mother load of cute kitchen stuff that gets me everytime. This apron is what I found and took home. Do you think it will make me cook better?

Jardiniere Apron

Jardiniere Apron at Anthropologie

Then there are all those beautiful bowls, darling dish towels, perfect plates and irresistible rolling pins which will enhance your culinary skills. These came home with me too.

Wing and Petal Bowl

Wing and Petal Bowl at Anthropologie

Sur la Table is another place that pulls me inside. There is always another cookie cutter to add to the collection. This is where I found the shirt cookie cutter I used to make shagadelic cookies.

Tie Dye

We all have those special shops we cannot resist. What cooking shops are irresistible to you?

Chicken Tortilla Soup

This soup is so good! It’s one of those soups I like to try a cup of at various restaurants to see how they make it. One of my favorites is at Canyon Cafe at Arizona Center in Phoenix. They also have the best chips and salsa there too. Here is my version.

Chicken Tortilla Soup

  • 1 roasted chicken (remove bones and skin and cut up in large chunks)
  • 2 ears of fresh corn (slice off of cob)
  • 1 red pepper chopped (I used a few small ones here)
  • 1 yellow pepper chopped (I used a few small ones here)
  • 1/2 yellow onion chopped
  • 1 – 15 oz can black beans drained
  • 1 – 10 oz can Ro-Tel diced tomatoes with green chiles
  • 1 – 4 oz can Hatch diced green chiles
  • 1 – 32 oz container of chicken broth
  • 1 Tbsp garlic
  • 1 Tbsp cumin
  • Salt to taste
  • 1 package of white corn tortillas for garnish
  • avocado for garnish
  • green onions for garnish
  • dollop of sour cream for garnish

Saute chopped peppers and onions in oil and set aside. Put all the ingredients into a large pot. Let it come to a boil, cover and simmer for 1 hour. Slice tortillas into long strips and cook until golden brown in canola oil. Set aside and use for garnish. Serve the soup with avocado slices, tortilla strips, green onion and a dollop of sour cream.



Southwest Chicken Salad


Fresh sweet corn, crunchy jicama and barbecue sauce are the predominant flavors in this salad. Please don’t use canned corn or it won’t taste right.  Wait until you are ready to serve the salad before you place the avocado on it. My husband bought a set of these dishes I plated this salad on when we first met many years ago. They are sitting at the top of the cupboard since I don’t use them much anymore and decided this was the perfect plate for a Southwest salad.

Southwest Chicken Salad

  • 2 cups cooked chicken (could be roasted or barbecued)
  • 1/2 head of chopped romaine lettuce
  • 1 cup chopped jicama
  • 1 cup of fresh corn
  • 1 cup sliced cherry tomatoes
  • 1 bunch of chopped green onions
  • 1 cup shredded Mexican blend cheese
  • 1 – 15 oz. can black beans drained
  • 1/2 avocado per serving
  • 1 – 2 tsp barbecue sauce per serving
  • 1 – 2 tsp ranch dressing per serving

*Optional – Roast a jalapeno pepper and mince a tiny amount in with the ranch dressing before serving. I use plastic gloves to slice the pepper and remove the seeds before roasting in the oven.

Slice the corn off the cob and steam for a few minutes and chill. Cut the chicken into large chunks. Chop romaine lettuce, jicama and green onions. Slice the tomatoes. Mix the chicken, jicama, chilled corn, cherry tomatoes, green onions, cheese and black beans in a large bowl. Take out what you are going to serve right away into another bowl and add the barbecue sauce and ranch dressing. Mix together and plate it. Add the avocado slices and serve. The salad will store for a few days in the refrigerator.



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