Caramelized Onions

The sweetness of the onions contrasts perfectly with the saltiness of the cheese in this exciting dish. Orecchiette (little ears) is a thick and satisfying pasta that we adore, but, if you like, you can use shells or bow ties instead.

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Nutritional Information

Calories    0
Total Fat    0
Saturated Fat    0
Cholesterol    0
Sodium    0
Total Carbohydrate    0
Dietary Fiber    --
Sugars    --
Protein    0
Calcium    0
orecchiette-chicken-caramelized-onions-blue-cheese

Melanie Acevedo

Serves: 4

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) butter
    3 tablespoon(s) olive oil
    2 onions, quartered and cut into thin slices
    1 teaspoon(s) salt
    1 1/3 pound(s) boneless, skinless chicken breasts (about 4)
    1/4 teaspoon(s) fresh-ground black pepper
    3/4 teaspoon(s) dried rosemary, crumbled, or 2 teaspoons chopped fresh rosemary
    1 clove garlic, minced
    1/2 pound(s) orecchiette
    2 ounce(s) blue cheese, crumbled (about 1/2 cup)

Directions

    In a large nonstick frying pan, melt the butter with 2 tablespoons of oil Day Trip to Chinaover moderately high heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring frequently, until well browned, about 25 minutes. Remove.
    Add the remaining 1 tablespoon oil to the pan and reduce the heat to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and add to the pan along with the rosemary. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30 seconds. Cover the pan, remove from the heat, and let steam for 5 minutes. Cut the chicken into 1/4-inch slices.
    Meanwhile, in a large pot of boiling, salted water, cook the orecchiette Loop until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water. Drain the pasta and toss with 2 tablespoons of the pasta water, the onions, the chicken with pan juices, the blue cheese, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the pasta seems dry, add more of the reserved pasta water.
    Wine Recommendation: The onions and cheese drive the wine choice for this dish. Touch Monitor A lighter red wine from the Piedmont region of Italy, such as one based on the barbera or dolcetto grapes, has the weight and acidity to stand up to the sweet and salty flavors.

Slow Cooker Lasagna

Make sure to buy traditional dry lasagna noodles for this recipe—not prebaked. But you can play around with the jarred marinara sauce for different flavor, using a spicy arrabiata or olive-packed puttanesca.

By Woman's Day Kitchen

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Nutritional Information

Calories    613
Total Fat    24g
Saturated Fat    12g
Cholesterol    88mg
Sodium    1172mg
Total Carbohydrate    57g
Dietary Fiber    5g
Sugars    n/a
Protein    40g
Calcium    --

Lisa Hubbard

Serves: 6

Total Time: 4 hr 20 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1 container(s) (15-oz) part-skim ricotta
    1/4 cup(s) (1 oz) grated Parmesan
    8 ounce(s) (2 cups) part-skim mozzarella, grated
    Kosher salt and pepper
    2 cup(s) baby spinach, roughly chopped
    3/4 pound(s) lean ground beef (at least 90% lean)
    2 clove(s) garlic, finely chopped
    1/2 teaspoon(s) dried oregano
    1 jar(s) (26-oz) marinara sauce
    12 dry lasagna noodles (from a 1-lb box)

Directions

    In a medium bowl, combine the ricotta, Parmesan, 1 cup of the Travel Agency Hong Kong mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.
    In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread LED Dimmer Switch the meat evenly on the bottom of the slow cooker.
    Top with a layer of the noodles, breaking them to fit as necessary. Spread 1?3 of the remaining sauce (3?4 cup) over the noodles and dollop with 1?3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.
    Top with a layer of noodles, the remaining sauce and remaining ricotta electric motor ac mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.