Cheesy Chicken Alfredo Lasagna

When will I learn?  Huh?  Seriously.  When will I learn that when my husband has a request or "idea" that it will turn out amazing and I should have made it weeks ago after the initial sharing of the idea?  This is another one of his ideas, requests, "let's try its". 

He wanted me to try and make a chicken alfredo lasagna, plain and simple.  Then he wanted spinach and now he wishes we had added mushrooms.  This is how we do, folks.   When he has an idea, he emotionally exhausts me about it until I make it.  Well, maybe that is a LITTLE exaggeration but he always knows it is gonna be great and boy was it ever!  I adore my husband, in case you hadn't noticed, we have a fantastic time together.  We tease, and harp, and laugh and enjoy every moment we can, so it was no different when it came to cooking this together.  No matter what you love doing together, (keep it clean holmes) do it often and enjoy it.  We love cooking together and we sing and we dance and we do obscene motions with kitchen utensils, it is a blast!   Some of these photos I can't even post because we started photographing obscene gestures with kitchen utensils and folks, he has some blackmail material on there.  I HAVE to find that memory card!

Ok, let us get started, this seems like a process, but, eh, it isn't really.  Just keep on truckin', it seems wordy and long but it is easy. I won't make a master ingredient list because it will be to confusing so just know that everything in ORANGE are ingredients.   Just follow the directions in the order they are written.  K?  K.

Grilled Chicken
2 lbs boneless skinless chicken breasts or thighs cut into strips or small pieces
1 tbsp Italian seasoning
1 tsp salt
1 tsp garlic powder
2 tsp onion powder
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp butter

Mix all ingredients together and let sit and marinate as long as possible.  If you have no time that is fine too.  In a large skillet, add in olive oil and butter.  Let the butter melt and add in chicken, saute until completely cooked through and set aside to use later.

Alfredo Sauce
6 tbsp butter
5 tbsp flour
5 cups milk
1 1/2 cup grated parmesan cheese

In a medium saucepan, melt your butter most of the way then sprinkle in your flour.  Using a whisk, keep it moving around the pan for 2 minutes, add in milk and continue to whisk.  As it heats it will begin to thicken.  When it starts to thicken you can add in the cheese, keep whisking so the cheese doesn't stick.  When it has simmered until it is as thick as you want it, turn the flame off, and set aside.

1 box Lasagna Noodles

Cook per the package direction.  Drain and run cold water over the top, let drain.

Ricotta Layer
1 15oz container, whole milk ricotta cheese
1 egg
1 tsp salt
1 tsp dried Italian seasoning

Mix all ingredient together until smooth and completely combined. 

4 cups grated mozzarella
6 slices provolone cheese
1/2 cup grated parmesan cheese
1-2 cups fresh spinach (plain or baby, but has to be FRESH)
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Now, preheat your oven to 375.  Spray the bottom of your 9x13 pan with nonstick cooking spray. 

Now to layer..........

 

Alfredo

Lasagna noodles

Ricotta (use all)

2 cups shredded mozz

Lasagna noodles

Alfredo

Provolone

Chicken

Spinach

Lasagna

Alfredo

2 cups mozz cheese

Parmesan cheese

 

Ok, did I do that right?  Yea, I think I did. HA!! You can do it how you want really.  But the funny thing is my husband told me I would forget, and I did! LOL  Bake for approximately 1 hour to 1 1/2 hours.  It is a just a matter of everything getting hot, and gooey and delish!

And here is the glorious result!!!















 Enjoy this most delicious, rich, and luxurious dish.  My husband has a foodie brain that usually translates into the real deal pretty well!!  Don't you think?

Your "lasagna dreams" chefwannabe

 

Angel Hair Marifredo Pie

Yes, you read it right, "Marifredo".  New word for you?  Yea, new for me too.  There is a story about this.  I mean, isn't there ALWAYS a story?

We attended one of my nieces college grad parties in December.  The restaurant we went to was called Ragazzi's.  A pizza place, that we have become addicted too.  When they served our food and we SAW the pizza, we looked at each other and squelched in unison "BOARDWALK PIZZA"!!  No I am not kidding, we made a complete spectacle of ourselves.  Then my niece says, you have to try this "little slice of heaven".  What?  So she brings me a piece.  It appears. at first to like a lasagna form.  Nope, not lasagna.  You cut it and you can see it is spaghetti.  But it comes out in a piece.  I dunno, sue me but I hadn't seen anything like this really.  I mean,  I make Baked Spaghetti with Stuffed Meatballs, but this was so different.  It was so good, VERY rich but so good!  I made a plan and knew I had to try and recreate this!  You know some places won't give out a secret recipe, so we kept taking small bites, trying to figure out the ingredients.  Finally, I decided to go ask the manager.  I was ready to play the "I have horrible food allergies so can you tell me what is in it so I know if I can eat it or not" thing.  However, I decided that wasn't very good karma, so I just walked up to him and said, like a pathetic whiner, "is there any way you can tell me what is in this".  The gentleman kind of laughed and said, "what do you think is in it"?  I told him I thought it was alfredo sauce.  He grinned. and said, "yes, and eggs, and smoked provolone"  I couldn't believe the smoked provolone, I couldn't taste the smoked part at all and normally, I loathe smoked cheeses.  I told him my original plan, to play a poor allergy ridden person and he just laughed and said it was actually a good idea!  HA!

Though I have changed up the cheese, and had no exact recipe, I think I did the best with this that I could.  Would I call it an exact dupe of the real thing, eh, probably not, but would I called it an amazing crowd pleasing, soul warming, great for a crowd and best thing you have tasted in awhile?  Definitely.  Let's get to it. Thanks to Ragazzi's here in Omaha for the inspiration!

Btw...the name "marifredo", came from my husband.  We took days to think of a name for this dish!  Seriously!  We married "marinara" and "alfredo" and he blurted it out.  I loved it!  So enjoy your "marifredo"!!!

This recipe is a bit time consuming but not at all difficult.  Just make the alfredo sauce ahead of time so it can cool to room temp or near room temp before you start!

For the ALFREDO sauce you will need:
4 tbsp butter
4 tbsp flour
3 cups milk (any kind, use half and half if you like)
1 cup grated Parmesan cheese

In a medium saucepan, over medium heat, melt butter and add in flour.  Whisk for a couple of minutes to cook out the raw flour taste and begin (while still whisking) adding your milk.  Continue whisking and bring to a boil.  At this time shut off the heat and add parm cheese, stir until melted and creamy.  Set aside and let come to room temperature or refrigerate until cooled.

For the rest of the recipe you will need:
1 lb angel hair pasta
1 cup shredded mozzarella + 1 cup for the top
5 eggs (lightly beaten)
3 cups of marinara sauce (homemade or jarred, just your favorite)
1/2 grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9x13 with nonstick cooking spray and set aside.  Boil pasta in a large pot of salted water.  Whatever the cooking time is, reduce it by 2 minutes.  When it is done, drain, and against everything you know is right, RINSE it in cold water until it has cooled down. 

In a bowl large enough to hold your mixture, add in cooked pasta, eggs, COOLED alfredo sauce, 1 cup of shredded mozzarella cheese and using tongs or your clean hand, mix until completely combined. 

When you have it mixed, pour into 9x13 pan.  Put into the oven for 30 minutes.  After 30 minutes remove and top with marinara, spreading it to cover.  Remember you only want a thin layer!  Top with 1/2 cup shredded mozzarella cheese and parm.  Put back in the oven for another 30-40 minutes until the center feels pretty firm when you touch it. 

Now, you MUST let this sit 15-20 minutes BEFORE serving.  I know, killer, but you just have to!

I hope you enjoy this recreation.  We sure did.  It is really rich so you will be able to feed an army with this pan!  It freezes AMAZINGLY and we did so by the slice.  Take it to work, or school for lunch!

Your "inventor the word Marifredo" Chefwannabe

PS.  Ok so maybe Geo helped me think of this word.  We spent days trying to name this dish!

Homemade Pizza - Chicken Alfredo Pizza Rustica

Hello my friends!!!  Summer is in full swing!  Your kids have probably been out of school a month or so.  Are you ready for school to start back up yet? Mwaaahahaha........

I LOVE cleaning out the fridge and seeing what I can make with leftovers.  I made baked chicken a few nights ago and I had some chicken leftover.  I had picked up some mushrooms at the store for my husband since he loves them.  I figured I would work them into something.  By the way, isn't it gratifying to be able to use 3 or 4 things up on a dish?  Am I the only one that feels like I am the queen of the universe when I do that? 

As we were sitting eating the chicken for dinner, he announced, "OMG, can you make me a chicken Alfredo pizza with mushrooms"?  Well of course I can darling, anything for you!!!!  Uh-huh.  

So I gathered my pizza dough making ingredients.  I have, in my opinion and a few other readers opinions, the best pizza dough recipe going.  The dough is so gorgeous you are going to want to use it for a pillow!  This pizza I call "Rustica" because it is so rustic.  Irregular shaped, ingredients of leftovers, yet hearty, heart warming eating!  Here is my recipe for Pizza Dough.  My dough makes 2 regular size pizza's, but I used the whole ball for a very large pizza!

Remember mine were leftovers so I will list what you will need:
1 large or 2 small cooked chicken breasts  (season them up any way you choose!) cut into small pieces, no shreds for this one guys!
2 cups fresh mushrooms sauteed in 1 tbsp butter and set aside
1/3 cup grated Parmesan cheese
2 cups mozzarella cheese
2 tbsp dried Italian Seasoning

For the sauce:
3 tbsp butter
3 tbsp flour
3 cups milk
1 cup grated Parmesan cheese
salt and pepper to taste

Prepare your crust and spread it in any old shape on a cookie sheet, pizza stone or pizza peel.  
Preheat oven to 450 degrees

To prepare your sauce, melt butter into a saucepan.  Add flour and using a whisk mix while letting the flour cook 1 minute.  Add milk while whisking, make sure it is ALMOST at a bubble so it will begin to thicken.  Don't stop whisking!  Add in parm cheese and turn it down to a simmer, let simmer 3-5 minutes until very thick.  Salt and pepper to taste.  Let cook just for a couple of minutes.

Pizza assembly....spread sauce over pizza crust, add mushrooms and cut up chicken all over the top of the pizza.  Sprinkle on Italian seasoning, and cheeses.   Bake at 450 for 20-30 minutes.  It all depends on how thick you left your crust and how you like your pizza done! 

You will come out with a gorgeously browned rustic looking pizza for your eating pleasure!  My husband highly suggests you try this one! 

PS.  I just had a thought, someone should try this on the grill.  Seriously!  If you do let me know!

Your "now adding P.S's to posts it seems" chefwannabe

Chris