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Friday, November 4


I like this look.

If only I have the guts, gaaaahhhh!!!

top Php695, shorts Php1295

Roasted Asparagus

Here's another fave veggie of mine :)

photo not mine

  • 1 pound fresh asparagus, trimmed
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons grated Parmesan cheese


Preheat oven to 450F. Place asparagus in a 2-quart baking dish. Sprinkle with pepper. Drizzle with olive oil. Toss lightly to coat. Roast, uncovered, in the preheated oven about 15 minutes or until crisp-tender, lightly tossing twice during roasting. Transfer asparagus to a warm serving platter. Sprinkle with cheese. Makes 4 servings.

Spicy Teriyaki Mushrooms

I super love mushrooms, so why not include some recipes of it to try someday. :)


  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cooking oil
  • 1/4 to 1/2 teaspoon red pepper
  • 1/4 to 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon garlic powder
  • 24 small mushrooms (about 8 oz.), quartered
  • 2 tablespoons sliced green onion


In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper flakes, ginger, and garlic powder. Add mushrooms and green onion. Cook and stir over medium heat until heated through. Makes 4 appetizer servings.

Lasagna Recipe

This is a special request from hubby.

He wants me to learn how to cook lasagna and he even said to buy me an oven so I could cook once we're there with him...

But because we don't have an oven  here at home, I only googled recipes such as lasagna and label it under recipes to try so it would be very easy for me to dig when I need the recipe.

photo not mine


  • 12 ounces bulk Italian or pork sausage or ground beef
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 teaspoon fennel seeds, crushed (optional)
  • 1/4 teaspoon black pepper
  • 6 dried lasagna noodles
  • 1 egg, beaten
  • 1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 6 ounces shredded mozzarella cheese
  • Grated Parmesan cheese (optional)


  1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
  2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
  3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
  4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
  5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
  6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
  7. Makes 8 servings
  8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
  9. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4. Per serving: 391 cal., 24 g total fat (11 g sat. fat), 97 chol., 1,047 mg sodium, 18 g carbo., 2 g fiber, 22 g pro. Daily Values: 15% vit. A, 9% vit. C, 33% calcium, 8% iron Exchanges: 1 Starch, 1 Vegetable, 2 1/2 High-Fat Meat, 1 Fat