Classic Lasagna

olive oil
1 pound ground beef
1 onion, chopped
1 small red bell pepper, chopped
3 cloves of garlic, diced
1 Family Size jar of Ragu (yep, this is an easy recipe!)
1 box no boil lasagna noodles (I like Trader Joe's)
1 small container ricotta
3 cups shredded mozzarella cheese
1 egg
other Italian cheeses if you have them (I used a bit of asiago pecorino romano)
Italian Seasoning
Garlic Salt
Smoked Paprika (this is not necessary, but it really added an interesting flavor)

1.  Make sauce by sauteeing onions, peppers and garlic in olive oil. 
2.  Add ground beef and saute until cooked through.
3.  Add Ragu and simmer until hot.
4.  Mix egg, ricotta, other Italian cheeses, garlic salt, Italian seasoning, salt and pepper in bowl.
5.  Layer lasagna.  Start with tomato sauce, then layer noodles, sauce, ricotta mixture, mozzarella cheese and repeat until complete.  Sprinkle top with garlic salt, Italian seasoning and smoked paprika.
6.  Bake at 350 for 45 minutes (longer if made ahead and refrigerated) with foil (remove foil for last 10 minutes).

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 pint grape tomatoes (I used roma tomatoes)

1 ripe avocado

2 cups frozen, defrosted corn

2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Dice the avocado and chop the cilantro.  Mix in corn.

Honey Lime Dressing:

      Juice of 1 lime
    
      3 tbsp vegetable oil

      1 tbsp honey

      Sea salt and fresh cracked pepper, to taste

      1 clove garlic, minced

      Dash of cayenne pepper

Banana Caramel Coconut Cream Pie

Ingredients:

1 deep dish graham cracker crust
2 slightly underripe bananas
Caramel:
      1/2 Cup sugar   
      3 Tbsp water
      3 Tbsp heavy cream
      a pinch of salt
      2 Tbsp unsalted butter
Filling
      1 Can (14 oz) coconut milk
      1 Cup whole milk
      1/2 Cup unsweetened shredded coconut
      1/2 Cup plus 1 T sugar
      3/8 tsp salt
      5 large egg yolks
      1/4 Cup cornstarch
      2 tsp dark rum
      2 Tbsp unsalted butter, cut into 2 pieces
      1 tsp vanilla extract
Whipped Cream & Garnish:
      1 1/5 Cups heavy cream
      2 Tbsp sugar
      1/2 tsp vanilla extract
      1 Tbsp unsweetened shredded coconut, toasted in a small frying pan 'til golden   
            brown

Directions:

1. Slice bananas into 3/8 inch thick rounds and arrange in the bottom of graham cracker crust.

2.  For the Caramel: Bring sugar & water to boil over high heat in a small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.

3. For the Filling: Bring coconut milk, whole milk, shredded coconut, 1/2 Cup sugar, & salt to a simmer over medium high heat, stirring occasionally to ensure that sugar desolves. Whisk yolks, cornstarch & remaining 1 Tbsp sugar in a medium bowl until thoughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan & cook until thickened & mixture reaches boil, whisking constantly, about 1 minute; filling must boil to fully thicken (to determine if filling has reached boil, stop whisking; large bubbles should quickly burst on surface). Off heat, whisk in rum, butter & vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell & smooth surface with rubber spatula (1/3 cup of filling might not fit because of the caramel & bananas); press plastic wrap directly against surface of filling & refrigerate until firm, at least 3 hours & up to 12 hours.

4. For the Whipped Cream: Just before serving, beat cream, sugar & vanilla with an electric mixer until soft peaks form, about 1 1/2 to 2 minutes. Top pie with whipped cream & then sprinkle with coconut. Cut pie into wedges & serve.

Chocolate Covered Cherry Pie

Ingredients:

1 graham cracker pie crust

6 oz. semi-sweet chocolate chips 

1 can (14 oz.) sweetened condensed milk

1/2 tsp. salt

1 can (21 oz.) cherry pie filling

sliced almonds (optional)

8 maraschino cherries, stemmed
 
Directions:
 
1.  In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.

2.  Mix in cherry pie filling.

3.  Pour into the prepared graham cracker crust.

4.  Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries and almonds.
 

*Borrowed from http://www.grouprecipes.com/14175/chocolate-covered-cherry-pie.html.

Pulled Pork

Ingredients:

3/4 Cup Ketchup

1/2 Cup Worcestershire

1/2 Cup Apple Cider Vinegar

2 Tablespoons Ground Mustard

2 Tablespoons Garlic Powder

1 Teaspoon Paprika (I used smoked paprika)

1/2 Cup Brown Sugar

1 Teaspoon Liquid Smoke (I used "hot" ketchup or you could use hot sauce)

Dash Red Chili Pepper Flakes

Pinch Salt and Pepper

1 Medium Sweet Onion, Chopped

3 Pounds Pork Shoulder, Trimmed of Fat.

Method


1. Place pork, onion and about 1/2 cup of water in slow cooker and cook on low for approx. 8 hours.

2.  Remove pork from crock pot, drain and shred.

3.Combine all remaining ingredients into crock pot. Whisk all ingredients until well blended.  Adjust ingredients to taste.

4. Place shredded pork and onions into mixture, coating both sides of meat.

5. Cook for 2 to 4 more hours on low.