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Vegan Lemon Bars

Course: Dessert | Cuisine: American | Servings: 16 bars | Prep Time: 15 mins | Cook time: 35 mins | Chilling Time: 2 hrs | Total Time: 2 hrs 50 mins


Ingredients

Shortbread Crust:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup butter, softened

1/2 tsp vanilla

5-6 drops lemon oil

Lemon Filling:

3/4 cup lemon juice, from about 4 large lemons

Optional: 2 tsp lemon zest

1 1/2 cups granulated sugar

1 1/4 cups full fat coconut milk, using mostly the white part

6 tbsp cornstarch

Tiny pinch turmeric, optional for color (1/8th teaspoon), or natural food coloring

For Serving:

powdered sugar, for dusting the tops


Instructions

  1. Preheat the oven to 350°F, and line an 8×8″ pan with parchment paper, leaving a little overhang for easy removal.
  2. Make the Crust: Beat crust ingredients together. Press into pan, and bake for 18 mins until golden. Set aside.
  3. Make the filling: In a medium saucepan, add the lemon juice, lemon zest, if using for even more lemon flavor, sugar, coconut milk, cornstarch and turmeric, if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
  4. Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 mins, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hrs, or overnight, until set.
  5. Lift the bars our of the pan with the parchment paper, dust generously with powdered sugar, and cut into 16 squares.
  6. Leftover bars will keep for 1 week in a covered container in the refrigerator. They freeze well, too.

Notes

There was too much filling the first time, so I doubled the crust, or you can double both, and pour into a 9×13″ pan instead.

2025-04-17T16:13:08+00:00April 17th, 2025|

Carmela’s Chicken Fusili (“Crack” Pasta)

Makes tons


Ingredients

2 lbs. fusili

1 large onion, 1/4 and sliced

1 lb. mushrooms, coarsely chopped

2 chicken breasts

1 stick butter

1 pint heavy cream

1/2 cup Sherry or 1/2 white wine and 1/2 garlic salt

1/2 1/2 cup Romano

1/4 tsp pepper


Instructions

  1. Bake (or grill) chicken and garlic salt at 350°F for 25 mins and chop into bite-sized pieces.
  2. Melt butter. Add cream and other ingredients. Simmer until thickened (~10 mins), stirring (whisking) often.
  3. Caramelize onions in 1 tbsp butter. Add mushrooms and cook until tender.
  4. Cook pasta in salted water. Drain. Return to pot. Top with veggies, chicken, and sauce. Stir
2025-03-31T16:44:03+00:00March 31st, 2025|

Tomato Basil Pasta

Serves: 12 | Time: 10 mins


Ingredients

1/2 lb. cooked Penne Pasta

3 tbsp olive oil

1 1/2 cup sliced zucchini

1 1/2 cup cooked chicken, shredded

12 garlic cloves, chopped

1 1/2 cup small tomatoes

3 tbsp fresh basil

9 tbsp Parmesan Cheese


Instructions

  1. Heat oil in medium saucepan. Once heated, add zucchini, shedded chicken and chopped garlic. Cook for 3 mins.

  2. Add tomatoes and basil, then cook for 3 minutes.

  3. Toss cooked Penne with sauce, then garnish with Parmesan cheese.

2025-03-31T16:42:26+00:00March 31st, 2025|

White Cheese and Chicken Lasagna

Prep Time: 20 mins |  Cook: 40 mins | Serves: 12


Ingredients

18 whole lasagna noodles (not oven-ready)

1 cup butter

2 whole onions, chopped

2 garlic cloves, minced

1 cup all-purpose flour

2 tsp salt

4 cups chicken broth

3 cups milk

8 cups shredded Mozzarella cheese, divided

2 cups grated parmesan cheese, divided, plus additional 1/2 cup for topping (optional)

2 tsp dried basil

2 tsp oregano

1 tsp ground pepper

4 cups ricotta cheese

4 cups cooked, cubed chicken

2 pkgs (10 oz. each) frozen chopped spinach, thawed and drained

2 tbsps chopped fresh parsley


Instructions

  1. Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

  2. Meanwhile, melt the butter in large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

  3. Mix in the broth and milk, and boil, stirring constantly, for 1 min. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

  4. Spread 1/3 of the sauce mixture on the bottom of the 9×13” baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

  5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

  6. Bake for 35-40 minutes in the preheated oven. Let stand for 5 minutes before cutting and serving.

2025-03-31T16:38:44+00:00March 31st, 2025|

Rosa Lasagna

Serves: 8 | Prep Time: 10 mins | Cook Time: 1 hr 10 mins


Ingredients

2 containers (15 oz. each) ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divide

2 eggs

1 jar Bertolli Tomato and Basil sauce

1 jar Bertolli Alfredo Sauce

12 uncooked lasagna noodles


Instructions

  1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, and eggs in a large bowl; set aside.
  2. Combine sauces in medium bowl.
  3. Spread 1 cup sauce mixture in 9×13″ baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hr. Remove foil and bake 10 mins. Let stand 10 mins before serving.

Tip: Try adding 1 lb. cooked, crumbled ground beef or Italian sausage or 4 cups of your favorite cooked vegetables evenly divided over each layer.

2025-03-14T22:25:37+00:00March 14th, 2025|

Oriental Lemon-Honey Pasta

Serves: ~6


Ingredients

1 lb. angel hair

1 cup olive or sesame oil

1/2 cup lemon juice

3 garlic cloves, minced

1/2 cup Bragg’s, soy or tamari

2 tbsp grated ginger root

1/4 cup honey

3 carrots, julienned

2 cups portobello or 1 cup regular mushrooms

3-4 cups broccoli florets


Instructions

  1. Cook pasta to desired doneness.
  2. In a small saucepan, combine oil, lemon juice, garlic, Bragg’s, ginger and honey.
  3. Pour about 1 cup of this sauce into a medium sacuepan and add the carrots. Sauté for about 5 minutes.
  4. Add mushrooms and broccoli and cook until tender (about 5 mins)
  5. Toss vegetables, pasta and remaining sauce.
2025-03-14T22:08:53+00:00March 14th, 2025|

Lasagna

 


Ingredients

1 lb. ground beef

olive oil

1 small onion, finely chopped

2 cloves garlic, (finely chopped or pressed)

garlic salt

table salt

1 egg

lasagna noodles, uncooked

1 large can crushed tomatoes

1 small can diced tomatoes, drained

1 tbsp oregano

1 tbsp basil

1 large (24oz.) container cottage or ricotta cheese

1 tbsp parsley

2 cups grated cheese

Parmesan cheese


Instructions

  1. Brown beef in small amount of olive oil. Add onion and sauté with beef until tender. Drain. Add garlic. Sprinkle in garlic salt and table salt to taste. Add tomatoes, oregano, and basil. Let sauce bubble, then reduce heat to simmer for 5-10 mins or more. Mix cottage or ricotta cheese with parsley and egg and mix well. In a 9×13″ casserole dish, cover bottom with one scoop of sauce. Layer uncooked noodles, half of cheese mixture, and half of sauce. Sprinkle grated cheese all over. Repeat layers. Sprinkle top with Parmesan. Cover tightly with foil and bake at 350°F for 35 mins. Remove foil and bake for 5 more mins. Remove from oven and let stand 10 mins before serving.
2025-03-14T22:03:45+00:00March 14th, 2025|

Spinach Rice Casserole

Yield: 6 servings | Total Time: ~1hr


Ingredients

4 cups cooked brown rice

1 tbsp olive oil

2 cups finely chopped onions

2 pounds fresh spinach, finely chopped

1 tsp salt

5 cloves garlic, minced

1/4 tsp ground nutmeg

1/4 tsp cayenne pepper

1/4 tsp black pepper

2 tsp prepared mustard

1/2 cup sunflower seeds, divided

2 eggs, beaten

1 cup milk

1 1/2 cups grated sharp Cheddar cheese

Paprika for garnish


Instructions

  1. Preheat oven to 350°F. Lightly grease a 9-inch-by-13-inch baking dish and set aside. Place rice in a large mixing bowl and set aside. Heat oil in a large skillet over medium heat. When hot, add onions, and sauté 6-8 minutes or until soft. Add spinach, salt and garlic. Cook 5 minutes more, stirring frequently. Add to rice, along with nutmeg, cayenne, black pepper, mustard, 1/2 cup sunflower seeds, eggs, milk and cheese. Spread into prepared pan and sprinkle with remaining sunflower seeds. Dust with paprika. Bake uncovered 35-40 mins until lightly browned. Serve hot.
2025-03-14T21:30:15+00:00March 14th, 2025|

Steak Pizzaiola

Makes 8 servings | Total Time: 1 hr


Ingredients

3 tbsp olive oil

2 sirloin steaks (1 inch thick), 1 1/2 pounds each, well trimmed

Salt and Pepper

4 cloves garlic, finely chopped

1/2 cup dry red wine

1 can (28 oz.) crushed tomatoes

1 tsp oregano


Instructions

  1. In a large skillet, heat the oil over medium-high heat. Season the steaks lightly on both sides with salt and pepper. Add to the pan and cook until well browned, 1-2 mins per side.
  2. Transfer the steaks to a plate. Add the garlic to the pan. When it begins to brown, stir in the wine. Stir in the tomatoes and oregano. Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes to thicken the sauce.
  3. Return the steaks to the pan. Cook until medium rare (145°F on an instant read thermometer), 12-15 minutes, turning the steaks halfway through.
  4. Transfer the steaks to a cutting board. Let sit for 5 minutes, then thinly slice across the grain and on the diagonal. Serve the sliced steak with the sauce.
2025-03-14T21:21:56+00:00March 14th, 2025|

Grilled Eggplant Napoleon

Total Time: 1 hr 40 mins


Ingredients

3 Japanese eggplants (about 1 1/2 lbs), peeled and cut crosswise into 1/2-inch slices

Salt

1/2 cup+3tbsp extra-virgin olive oil

1/4 cup balsamic vinegar

3 tbsp minced flat-leaf parsley

1 tbsp minced garlic

Pepper

2 tbsp red wine vinegar

2 tbsp pine nuts, toasted

8 oz fresh mozzarella, preferably buffalo, cut into 1/4-inch slices

32 fresh basil leaves


Instructions

  1. Arrange the eggplant slices in a single layer on several thicknesses of paper towel. Sprinkle lightly with salt. Cover with more paper towels and then a baking sheet. let drain for about 1 hr. Blot dry.
  2. Preheat the grill or broiler.
  3. In a large bowl, whisk together 1/2 cup of the oil and the balsamic vinegar. Stir in the parsley and garlic. Season with salt and pepper to taste. Place the eggplant in the marinade and let stand for 10 mins.
  4. Grill or broil the eggplant for about 5 mins. Set aside to cool, slightly.
  5. In a small bowl, whisk together the remaining 3 tbsp oil, the red wine vinegar and pine nuts.
  6. Make each “napoleon” by alternating 3 eggplant slices and 2 slices mozzarella, starting and ending with the eggplant. As you layer, put 2 basil leaves, on each mozzarella slice. Drizzle with the vinaigrette. Serve warm.
2025-03-14T21:05:14+00:00March 14th, 2025|
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