Amy’s Sheet Pan Lasagna

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Kevin’s response to this dish…”Please don’t any other Lasagna again if this is so easy and this good.”

Sheet pan dinners are all the rage. One dish. Easy Quick….Why wouldn’t we love it?

So when Sheet Pan Lasagna came across my browser I dug in…but found the recipe lacking…so here is what I did….

Amy's Sheet Pan Lasagna

Lasagna Done In 35 Minutes....
Cook Time 35 mins

Ingredients
  

  • 2 Jars Rao's Marinara Spaghetti Sauce
  • 2 Lbs Ground Beef Browned & Drained
  • 1 pkg No Cook Lasagna Noodles
  • 1 15 oz Large Curd Cottage Cheese
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Basil
  • 1 Cup Grated Parmesan Cheese
  • 2 Cups Shredded Mozzarella

Instructions
 

  • Spray a full baking sheet pan with non stick spray.
  • Preheat Oven to 450. Be sure the baking rack is in the center of the oven.
  • Add prepared ground beef with Rao's sauce.
  • Add Garlic Powder, Onion Powder, and Basil to the cottage cheese. Stir to combine..
  • Take a generous cup of meat sauce and apply directly to your baking sheet. Allow for 1 inch perimeter around the edge.
  • Place 6 uncooked ready to bake noodles on top of meat sauce.
  • Drop spoonful's of cheese mixture over the noodles and smooth out.
  • Sprinkle with 1/2 Cup of Parmesan cheese
  • Layer with 1 1/2 cup meat sauce
  • Sprinkle with 1 Cup Shredded Mozzarella Cheese
  • Arrange another layer of 6 noodles
  • Layer the remaining meat sauce
  • Sprinkle the remaining Parmesan & Mozzarella Cheese over the top
  • Spray Aluminum foil with anti stick veggie spray. Tent up slightly so it isn't touching the lasagna directly and seal edges.
  • Place in the oven and set timer for 30 minutes.
  • Remove from oven. Remove aluminum foil. Place back in oven and turn temp to broil. Watch carefully until browned to your liking. About 3-5 minutes.
  • Remove from oven. Let rest for 5 minutes and enjoy!

The Beginning Of Kevin & Amy…

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So excited to share with you all how “we” all got started. It really is “we” too….all of us. Without the spark that Kevin & I dared to take a chance on – there wouldn’t be Juggling Daisies, or this Podcast….

Kevin & I share something that was meant to be. We are so alike and different at the same time making us the perfect pair.

Please take a listen – I have SO much more to share about “us” in the future.

I did change to writing out my script and reading it because I feel it captures so much more of the feels and memories. Comment and let me know if you agree!

Thanks for being here…and listening

Amy

Kevin’s Favorite Pot Roast With Red Wine Balsamic & Dates

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Like the photo? This is why there is hardly every a pretty after photo of my main dishes. We can’t wait to eat them! All thoughts of pretty pictures goes right out the window.

Sincerely – this is Kevin’s favorite. I try a ton of different recipes and once I made this one he said never make a roast any other way again…I am happy to share it with you all…

Oh and I promise I will never be the site the writes paragraphs for you to scroll through before you get to the recipe…Why do people do that anyway…?

Kevin's Favorite Pot Roast with Balsamic, Red Wine, and Dates

Prep Time 40 mins
Cook Time 2 hrs 30 mins
Servings 4

Ingredients
  

  • 3 lb Chuck Roast
  • Salt & Pepper To Taste
  • 4 tbsp Olive Oil
  • 3 large Carrots Peeled & Cut into 2" Chunks
  • 2 Onions Cut into 2" Chunks
  • 3 Celery Stalks Cut into 2" Chunks
  • 1 6oz Can Tomato Paste
  • 12 Pitted Medjool Dates Roughly Torn
  • 3 tsp Thyme Leaves or 8 Sprigs Fresh Thyme
  • 3 Cloves Garlic Roughly Diced
  • 2 1/4 Cups Beef Stock
  • 1 1/2 Cups Red Wine
  • 3/4 Cup Balsamic Vinegar
  • 1/2 oz Dried Porcini Mushrooms

Instructions
 

  • Preheat the oven to 350.
  • Season roast generously with salt & pepper
  • Heat cast iron skillet over high. Add 2 tbsp olive oil and then the chuck roast. Push down with a tongs to get a dark brown sear. 2-3 minutes per side.
  • Transfer roast to a large Dutch oven or pot.
  • Add 2 tbsp olive oil to the cast iron skillet and heat over medium high heat. Add carrots, onion, and celery. Cook, stirring occasionally, until golden brown. 7-10 minutes.
  • Add tomato paste and stir and cook until deep golden brown for 2-3 more minutes. Transfer the vegetables to the roast pot.
  • add the dates, thyme, and garlic.
  • In a large saucepan, simmer the stock, wine, balsamic, and mushrooms over medium heat. Stir in 2 tsp salt. Once heated through add to the Roast.
  • Cover the pot and place in the oven. Cook until meat is very fork tender. about 2 1/2 hours.
  • Serve up meat and veggies with some sauce poured over the top.

Soft Pumpkin Spice Scones

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Soft Pumpkin Spice Scones

Amy Zimmer
Not to sweet and moister than your average scone. If you love Pumpkin give this a try!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins

Ingredients
  

  • 4 1/2 Cups All Purpose Flour
  • 1/2 Cup Packed Brown Sugar
  • 4 tsp Baking Powder
  • 3 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Cold Butter
  • 2 Large Eggs at Room Temperature
  • 1 1/4 Cups Canned Pumpkin
  • 3/4 Cup 2% Milk Divided
  • 1 Cup Chopped Walnuts

Glaze

  • 2 Cups Powdered Sugar
  • 3 Tbsp 2% Milk
  • 1/4 tsp Pumpkin Pie Spice°

Notes

  1. In a large bowl, combine the first 7 ingredients. Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs. In another bowl, whisk eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients. Just until moistened. Don't over work the dough.
  2. Preheat your oven to 400.
  3. Turn onto a floured surface and knead 10 times Divide dough in half. Pat each portion into an 8 inch circle. Cut each circle into 8 wedges. Place wedges 1 inch apart on ungreased baking sheets. Brush with remaining milk. Add the chopped walnuts on top of the wedges and press down slightly.
  4. Bake at 400 for 15-18 minutes or until golden brown. While baking combine the ingredients for the glaze. Move to wire racks. Cool for 10 minutes. Drizzle the glaze over the scones. Serve warm.
Side Note - You could add the walnuts to the dough. I like them on top so they toast. Add raisins too! Play a little and have fun...

Garden Salsa

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Garden Salsa

Amy Zimmer
End of August is when it's tomato harvest time! So I grabbed a few other things that we grew and made this cooked salsa. You can keep it in your frig for a week or two or try a larger batch and warm water bath can it - it's SUPER simple and makes for great gifts...
Cuisine Mexican
Servings 4

Ingredients
  

  • 28 oz Stewed Tomatoes Chopped liquid reserved
  • 1 6oz Can Tomato Paste
  • 1/2 Cup Chopped Onion
  • 1 Chopped Green Bell Pepper
  • 6 Chopped Cloves of Garlic
  • 3/4 Cup Chopped Jalapeno Peppers
  • 1/2 Cup Chopped Cilantro
  • 2 Tbsp White Sugar
  • 1 tsp Chili Powder
  • 1/2 Cup Red Wine Vinegar
  • 1 Tbsp Salt
  • 1 Tbsp Ground Cumin

Instructions
 

  • Combine everything into a non-metallic sauce pan (enameled). Bring mixture to a boil over high heat. Reduce heat to low, cover and simmer until the salsa thickens and becomes noticeably darker in color, at least two hours, stirring occasionally. Cool and store in glass container in the frig for two weeks, freeze for three months, or warm water bath can it for a year!
    Warm Water Bath Canning Directions:
    Add the warm salsa to warm canning jars. Wipe the rims so they are perfectly clean. Put the lids and rings on. Place the jars into hot (not boiling) water. Add water if necessary so that the jars are completely covered by 1/2" to 1" water. Bring to a boil for 40 minutes. Remove jars from water and allow to cool completely.
    Enjoy!

Early Innocents

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I’m proud of myself. I don’t think many of us say that often enough so I will write it again. I am REALLY fricken proud of myself and where I am in life. I am finally able to open my Pandora’s box of memories without fear. I have so enjoyed intentionally recalling my early years – and finding that innocents still lives there regardless of what evils took place.

It has taken time and work to get here. I am in a place that I never dreamed possible. I am celebrating my childhood memories in my own way. For the majority of my life all I could focus on was the terrible traumas. Then I avoided it all together. I hated when my family would start to recall various scenarios. I never knew what was going to trigger me into spiraling into a deep depression. Or which was equally worse – they would recall things that I don’t remember at all. I resented my black hole that my mind created to keep me safe. I feel like it swallowed so much, too much, making me believe that I didn’t have anything good to look back on, that it all must have been terrifying.

Now, I leaf through those pages of my book with a smile. I remember now what my hair felt like, silky and squeaky. I remember the waves of Lake Michigan pulling my feet right from under me. I remember Dad’s cooking and how hard he tried to make something we all were going to enjoy.

I hope that someday you can crack open your own memories around the time that you went through something traumatic and you are able to see the happy moments too. Don’t let anyone or any event steal that from you.

Thanks for being here and for listening…

Amy Zimmer

Where I Grew Up…

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Seeing that I am telling you my story, I need to set the scene a bit.

As a trauma survivor it can be terrifying to do a deep dive into your past memories. There are some dark pitfalls that are very easy to fall into and bring you instantly to a ugly place. As someone that has done the hard work of creating internal boundaries, it is safe to look back. I packed up the yuck and keep it in a separate mental filing box. It does not get to hang out with the rest of my delightful memories.

To be very clear, I do not ignore those experiences. They are clear and present. However, there are beautiful things in my childhood too. Things I want to remember. Happiness that I won’t allow to be stolen. I won’t allow bad moments to tarnish my rainbows.

As a child I often felt unsafe. My experiences shaped me into who I am today. I grew and stretched and as an adult I can now protect that little girl and allow her to remember the good and the bad. I had to work on becoming a healthy strong women and go back and rescue the child that nobody else did. You know what – it feels great.

I know someday, with hard work and therapy, you too can create a safe haven for your inner child. Be brave and peek into your past. Look through your own kaleidoscope of happy childhood memories, without dwelling on anything negative.

Thank you for listening…

Amy Z

Where Did The Name “Juggling Daisies” Come From?

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Digging a little deeper – here is episode 2 – Where did the name for the farm Juggling Daisies come from?

I know I have shared that I see a set of dancing daisies every year that grows out of a rock wall….but the full truth is a bit deeper than that.

Have you ever heard of a circle story? Where you start in one place and you end up back in the same place – yet this time it’s slightly different…

It feels SO GOOD to share this with you all. Thanks for listening…Please subscribe to Spotifiy, Apple Podcasts, or Google. Leave a comment here, or a review on any of these other places….or do it all! I want to share with as many people I possibly can.

You are amazing…

Amy Zimmer

 

Episode 1 – My Introduction

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Hello Everyone!!!

I am very excited to share my story with you all. This podcast is going to be me, at my most vulnerable. I want to inspire you. I want you to know that whatever you are going through – I believe in you. I want to set the example that you can make it through whatever the world is tossing at you right now. You are growing, learning, and becoming exactly who you were meant to be.

I hope you enjoy it…

Amy

Momo’s Mac N Cheese

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If I was ever invited to a cook off of some sort – this would be the recipe I would be armed with. It’s amazing!!!  You and your family are going to LOVE it! I promise.

Momo’s Mac N Cheese

Ingredients:

  • 1 (16 oz) box of pasta. I prefer Wagon Wheels or Shells
  • 1 Cup Melted Butter portioned – 3/4 Cup & 1/4 Cup
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Cheddar
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Shredded Monterey Jack
  • 1 3/4 Cup Half & Half
  • 16 oz Velveeta cubed
  • 1 Tbsp Garlic Powder
  • 2 Cups Panko Bread Crumbs
  • 1 tsp of Garlic Salt

Directions:

  1. In a large bowl mix together all of the shredded cheese and mix well.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes; drain well and return to cooking pot.
  3. Melt 3/4 cup butter; Stir into pasta.
  4. Preheat oven to 350 degrees F
  5. In a small saucepan over medium heat add the Velveeta Cheese and Half and Half; stir until the cheese is completely melted. Add 1 tbsp of Garlic Powder to this mixture.
  6. Melt 1/4 Cup butter; add two cups Panko Bread Crumbs and fluff with fork.
  7. Pour the Velveeta mixture over the pasta and stir well.
  8. Add all of the shredded cheeses to the pasta and stir until combined.
  9. Pour the pasta mixture into a greased 9×13 pan
  10. Sprinkle prepared bread crumbs over the entire pan.
  11. Sprinkle with Garlic Salt.
  12. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
  13. Broil until the bread crumbs become golden and toasty
  14. Serve

Ideas: Add protein or veggie of your choice? Serve with chili? Fantastic as a meal or side dish

 

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