Inside Out Lasagna, Zucchini Fritters, and Bread Pudding

Janice
Main Dish:  Inside-Out Lasagna
Source:  All Recipes.com
Ready In:  25 minutes

Comments:  I was a little disappointed in this recipe. I felt that it was a little bland and could have had a little more flavor.  If I made it again, I think I would also add maybe some ground turkey meat to it for a little more flavor also.  Overall it was not bad but it could have been better. 

Comments By Tammy:  Unfortunately this was not my favorite recipe.  I think it is more because I am picky about certain things, rather than the actual recipe itself.  This recipe had A LOT of tomatoes in it.   I really don't like tomatoes.  Especially big chunky ones :)  This also had ricotta cheese on top of it.  Sadly, I am not a ricotta fan either.  Beyond those two downfalls, the spinach and the mushrooms were yummy.    I think some people would really like this pasta, but it was not really for me.  Nothing on Mom though.  She did everything right.  The recipe itself, just wasn't very well developed.

Comments By Melissa:  True, true, no offense MOM but this recipe was very disappointing for me as well.  I too do not like tomatoes or ricotta cheese.  But other than that, it just didn't really have much flavor.  I think it needed seasonings and maybe some turkey or chicken to add variety. Personally, I wouldn't try this recipe again - but again, not Mom's fault this time, just wasn't tasty.

Tammy:

Side Dish:  Zucchini Fritters

Source:  Food Network Magazine

Ready In:  20 minutes

Comments:  Let me just say that I knew this recipe was going to totally rock.  I just had a feeling about them.  The ingredients were simple, healthy and the recipe looked super easy.  How could I go wrong?  I don't know how, but I did go wrong here.   What should have been a perfectly delicious and beautiful zucchini fritter, wound up being a salt fritter!  They were so salty!  I followed the recipe to a tee.  Add salt to get the liquid out of the zucchini and sprinkle with salt right before serving.  What is up with these recipes?  Do the people that write them, not acutally try them?  Do they not follow their own steps?  Even thought they turned out super salty, I can tell that this could be an awesome recipe without the salt. DO NOT SALT THEM BEFORE SERVING!!!  Other than that they should be fabulous!!!

Comments By Melissa: Agreed, what is wrong with people who post recipes online?  The only thing I can think is that they don't actually follow a recipe...they simply throw it together and then when they try to write the recipe down to post it, they aren't getting the measurments right.  In any case, something was really wrong with this one, the salt was too much to handle.  They had Sis pour salt in the beginning and end and it was so salty that I couldn't eat them.  I think the idea of the recipe is great, different and could work in addition to any meal, but definitely need to cut the salt in half - if not more, then add some later to taste if necessary.  Good job though Sis trying something totally new!

Comments By Janice:   The fritters were very good.  They were a little salty but that can be fixed easily.  This was a very different side dish.  Everyone knows that I am NOT a vegetable person, so I always have a preconceived notion that I will not like something.  But, I am trying to a lot of different things.  Good job!

Melissa:

Dessert:  Spiced Caramel-Apple Bread Pudding

Source:  All Recipes.com

Ready In:  3 hours

Comments:  Hahaha leave it up to me to not read the recipe all the way through, thinking it will take only 45 minutes when it really takes 2 1/2 hours! LOL  But let me tell you, this is a complete winner.  I don't necessarily like bread pudding, because the ones at restaurants are always soggy with bland flavor, but this...this was DELICIOUS!!!  I scarfed mine down so fast, it was crunchy and so flavorful.  Definitely try this one with your family, it's a hit! woo hoo, go me =)

Comments By Janice:  Great job Lissa.  I know that this took a lot longer that you though it would, but it was worth the wait.  Bread pudding is one of my favorite desserts and this I loved.  The pecans gave it a little more crunchy texture and it was really different.  The apple was another different taste.  I hadn't had bread pudding in a long time and this was a welcome treat.

Comments By Tammy:  Well, thank goodness for Lissa's 3 hour recipe.  At least one of us had a winner of a dish this time, and boy was this a winner.  I mean, can dessert really get much better than a fantastic bread pudding?  I don't think so!!!  This was so yummy and very worthy of being served at the best restaurants.  Even though it took 2 1/2 hours longer than she originally thought it was going to take :)  It was definitely worth the wait!

RECIPES 

Inside Out Lasagna:

Ingredients:
8 (ounces) whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion (chopped)
3 clove garlic (sliced)
8 ounces (about 3 1-2 cups) sliced white mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14-ounce) diced tomatoes with italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Directions:

Bring a large pot of water to a boil.  Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.  Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat.  Add onion and garlic and coo, stirring, until soft and beginning to brown, about 3 minutes.  Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach, and crushed red pepper (if using), increase heat to medium-high; cook, stirring once halfway through, until the spinach is wlted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving with 3 tablespoons of ricotta.



Zuchinni Fritters

Ingredients:
2 small zucchini
2 teaspoons salt
4 minced scallions
1/4 cup chopped parsley
1/4 cup chopped dill
1 beaten egg
34 cup grated parmesan cheese
1/4 cup flour
1 tablespoon olive oil

Directions: 
Grate 2 small zucchini into a colander in sink; toss with 2 teaspoons salt and let sit 10 minutes.  Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour.  Pan fry spoonfulls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towel and season with salt.




Spiced Carmel Apple Bread Pudding:

Ingredients:  1 Granny Smith apple (peeled and chopped)
1/2 teaspoon ground cinnamon (divided)
1/2 loaf (16 ounce) Italian bread (cut into bite-size pieces)
Vegetable cooking spray
3 large eggs
1 1/2 cups 2% reduced-fat milk
1 cup apple cider
1/4 cup firmly packed brown sugar
 1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Toasted Pecan-Caramel Sauce:
1/4 cup chopped pecans
3/4 cup sugar
1 teaspoon light corn syrup
1/2 cup evaporated milk
1 1/2 teaspoon butter

Directions:

Prepare the bread pudding:  Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender.  Stir together bread and apple mixture in a 11x7-inch baking dish coated with cooking spray.

Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmet, and remaining 1/4 teaspoon cinnamon; pour over bread mixture in baking dish.  Cover and chill 1 hour.

Preheat oven to 350 degrees F.  Bake break mixture at 350 degrees F for 45 to 50 minutes until top is crisp and golden brown.  Serve warm with Toasted Pecan-Caramel Sauce (see preparation below).

Prepare the sauce:  Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Sprinkle sugar in an even layer in a small saucepan.  Stir together syrup and 1/3 cup water, and pour over sugar in saucepan.  Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.

Remove from heat.  Gradually whisk in evaporated milk.  (Mixture will bubble.)  Stir in butter and toasted pecans.