Spaghetti Squash Lasagna Bake

1-2 large spaghetti squash

2 jars marinara sauce

1 lb ground beef

1 lb sausage

16 oz ricotta

Spinach, chopped

Egg

Mozzarella cheese

Cut spaghetti squash in half lengthwise. Scoop out seeds. Place cut side down on a baking sheet and bake at 350 for 30-45 min, until flesh is easily pierced with a fork. Allow to cool. Use a fork and scrape against the grain to remove spaghetti strands. Place in a colander. Squeeze out remaining liquid. (Can also freeze and drain after thawing.)

Cook the beef and sausage and drain the fat. Reserve a small amount of marinara to coat the bottom of a baking dish. Add remaining marinara sauce and cook until sauce thickens slightly. Mix ricotta, an egg and 1-2 handfuls of spinach in a bowl. 

In a 9x13 baking dish, layer 1/2 of the noodles, 1/3 of the meat sauce, 1/2 of the ricotta mixture and shredded cheese. Repeat. Top with remaining 1/3 meat sauce and sprinkle some shredded cheese. Bake at 350 for 20 min. Let cool for 5-10 minutes. 

Bourbon Caramel Ice Cream

1 can sweetened condensed milk (dulce de leches)

600mL heavy whipping cream

2 to 2.5 tbsp bourbon

Take can of milk and pour into a shallow glass pie dish. Cover tightly with foil. Place dish into a roasting pan. Pour hot water around pie dish. Bake in oven at 425 degrees for 1-2 hrs or until desired color. 

Add milk, dulce and bourbon to stand mixer. Mix on medium speed until thickened. Be careful not to whisk too fast or long or cream will curdle. Pour into a bowl and freeze overnight. 

Rum Cake

Non-stick cooking spray

1 cup chopped walnuts

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3 cups all-purpose flour

3.4 ounce box instant vanilla pudding mix

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks unsalted butter), room temperature

1 1/2 cups sugar

1/2 cup vegetable oil (can sub butter)

4 large eggs

2 teaspoons vanilla extract

1/2 cup light rum

Butter Rum Glaze

1/2 cup (1 stick butter)

1 cup sugar

1/4 cup light rum

1/4 cup water

1. Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
6. Butter Rum Glaze
7. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
8. Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.

Tuscan Mac n Cheese

• 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive or canola oil)
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 level tablespoons flour
• 2 cups chicken broth
• 3 cups milk OR light cream* or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces (300g) elbow macaroni uncooked (3 cups!)
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

• Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
• To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
• Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
• Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
• Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!