Last night I had a couple of friends over for dinner and to have some fun in the kitchen. One of them was Jenny Carden, a Pampered Chef consultant and contributor to Dixie Chik Cooks.
There’s nothing like relaxing in the kitchen with good conversation and good wine.
Here’s what we made – Lasagna recipe at the bottom:
Bacon Wrapped Gorgonzola Stuffed Dates
Grape Tomato and Onion Salad with Red Wine Vinaigrette
Cuban Bread with Italian Dipping Oil
Red Velvet Whoopie Pies – a recipe by Sweet Pea’s Kitchen
And, by the way, Jenny made the Whoopie Pies and these turned out perfect. The kiddies couldn’t keep their hands off them.
Below is my recipe for lasagna, which has been my go-to recipe for years. I played around with certain ingredients years ago and finally discovered a couple of things that have become my staples – that really make the difference – in this dish. And sometimes I tweak it here and there, but for the most part the recipe is a good, solid foundation for a great lasagna.
Later I will be posting the other recipes that we made, but for now-
Here’s me (right) and Jenny (left)…..she’s such a cutie – and she LOVES to cook so you know we had fun.
And here’s my friend Tresia enjoying a Whoopie Pie – I just love this girl.
I want to do dinner parties every week! And have somebody come clean up after us!
Here’s the recipe for the lasagna:
Finally, I just had to mention the stoneware we cooked the lasagna in. This is not an advertisement, I promise. This is me telling you that Dixie Chik found something she profoundly needs in her kitchen. Dramatic? Yes. Necessary? I think so.
I have one stone – which is the pizza stone I got 6 years ago. And although I use it all the time, and I love it, I found a new PC stone friend last night. And she wants me to buy her.
She’s the Deep Covered Baker in Cranberry. I had no idea what a difference baking in stone would make. But oh my….it did. It honestly, and I’m not kidding, made a big difference in how evenly the lasagna cooked overall- no burnt edges.
I actually have a Pampered Chef “show” online open until Monday, 2/7. So, for the first three Dixie Chik fans that order online, Jenny will give away a free 2010 Fall/Winter Season’s Best Cookbook, which will not be available after the end of February. To browse the online catalog and/or order all you have to do is go here and enter “Shea Goldstein” (moi) as the hostess.