Friday, December 31, 2010

Cane's Sauce Knock-Off

I ate at my first Cane's early in my college career while visiting some friends in Baton Rouge. It was love at first bite with not only the chicken but also the sauce!  As I was browsing some blogs, I found a make-shift recipe that claimed to replicate the delicious Cane's sauce. I must admit that it is dangerously close.

You probably even have all of the ingredients sitting in your fridge and cupboard. Just try it:)!
 So simple. Just throw it all in a big bowl. Mix. And let it sit. Supposedly the longer it sits, the better it gets.
 Then grab some chicken and start to dippin.

1/2 cup mayo
1/4 cup ketchup
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
1/2-1 tsp black pepper

Mix together all ingredients, blend well. Refrigerate for at least 2 hours prior to use. Serve with chicken!

Monday, December 13, 2010

Spinach Soup

Thank you Pioneer Woman for showing me this green delicacy! PW's spinach soup looked much greener and tasty, but I guess that's why she has a cookbook! Despite my "chunky" looking spinach soup, it was still delicious.
If you have an Aldi in your area you must go. A bag of spinach is .64 cents (regular price)!
The green color was so beautiful that I stared at it over and over and over again.
Here's the recipe. Don't forget to check your teeth after eating a couple of bowls!


* 2 Tablespoons Olive Oil
* 10 ounces, weight Spinach
* 2 cloves Garlic, Finely Minced
* 4 Tablespoons Butter
* ½ whole Medium Onion
* ¼ cups Flour
* 5 cups Whole Milk
* 2 teaspoons Kosher Salt
* ½ teaspoons Cayenne Pepper (Optional)
* Freshly Ground Black Pepper
* 4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)

Preparation Instructions

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.

In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.

Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.

Saturday, December 4, 2010


I love Italian food, but sometimes I am just too cheap to go to Carrabas or Olive Garden. Why not make some lasagna at home for at least half the price and have a vat left over for the next day and the next.

Then you combine the egg and cottage cheese.
Throw in some mozarella and parmesan.
Now it's time to start putting this bad boy together. Put in a layer of marinara sauce.
Add a layer of noodles (I used the no boil kind because I'm lazy). Then top with your cottage cheese mixture, meat, mozarella cheese and cup of sauce.
Keep doing that for a while or until your pan gets full:). Specific details below.

1 box Barilla Lasagna
2 eggs
15 ounce cottage cheese
4 cups (16 oz) shredded mozarella (divided)
1/2 cup grated parmesan cheese
1 lb ground beef (cook, crumble and drain)
2 jars of marinara sauce (I used Kroger brand)

In medium bowl, beat eggs. Stir in cottage cheese, 2 cups of mozzarella and the parmesan.

To assemble:
1. Spread 1 cup of sauce on the bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of cottage cheese mixture, half of browned meat, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 cottage cheese mixture and 1-1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining cottage cheese and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.

Bake, covered with foil for 50-60 minutes. Uncover and cook until cheese is melted (about 5 minutes). Let stand for 15 minutes before cutting.