Tag Archives: pasta sauce

Friendly Friday:
Instant Pot – Virtually Instant, Really!

Spaghetti and meat made via Instant Pot by Tanya

Recently, I had a chance to visit my fellow Minnesotan friend Tanya, her spouse Justin, and their daughter Mabel in Portland. They graciously had me over for dinner, and I got to see a demo of the Instant Pot. Apparently she was so excited about it she bought a second one when it was on sale on Amazon. My friend Candace in San Francisco had previously bothered messaging me about this device as a sped up way to make radish cakes, so it seemed only right that I listen to the universe’s repeated prodding to investigate this gadget.

Tanya said I could post the video despite her self-consciousness if I did an Instant Pot post, so here we go. Check out super-mobile Mabel! I wish I could take a picture of the smell

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Guest Blog: 
Lasagna Cupcakes!

Mmmm, cupcakes.
Mmmm, cupcakes.

Do you ever say, ‘I’m just looking’ and then you find something? I was cruising around Pinterest to find a new recipe for cooking Valentine’s Day dinner for my husband. I was intrigued with the notion of taking traditional lasagna into a cupcake shape. It was well worth it – each cupcake had it’s own crispness (much like the corners of a traditional lasagna) and wonton wrappers felt less filling than pasta noodles. Overall a fun spin on an original that I will make again!
-Jenni L.

Recipes source from: The Girl Who Ate Everything

 

 

 

Lasagna Cupcakes

Ingredients
1/3 pound ground beef
Salt and pepper
24 wonton wrappers
1 ¾ cup grated parmesan cheese
¾ cup ricotta cheese
1 cup pasta sauce
Basil for garnish

Instructions
1. Preheat the oven to 375°F
2. Spray muffin tin with cooking spray
3. Brown beef, season with salt and pepper
4. Drain beef
5. Return pan to heat and add tomato sauce
6. Cut wonton wrappers into circle shapes (using the top of a drinking glass)
7. Start layering; wonton wrapper, tomato sauce, ricotta
8. Repeat layers until add about 2-3 wonton wrapper layers are added per cupcake
9. Sprinkle with parmesan cheese
10. Bake for 18-20 minutes or until edges are brown
11. Let cool for 5 minutes
12. Use a knife to loosen edges, then pop each lasagna out
13. Garnish with basil and serve

Buon appetito!

Recipe Rating:
Novelty Rating:
3.8 of 5 stars
Likelihood of Repeat: 75%
The taste of melted cheese is like gelato on a warm day and that’s lasagna; however, lasagna in a cupcake shape is phenomenal. I don’t think I could ever go back to making lasagna in a rectangular pan. My cupcake tin is now reserved for lasagna!

Lesson Learned: Use cooking spray and let the lasagna sit for 5 minutes after removed from the oven. Removing the lasagna cupcake from the tin is delicate and letting the lasagna rest for 5 minutes after removed from the oven is key (reserve a little cheese to munch on in the meantime). ☺

So easy to eat!
So easy to eat!