Fall Yumminess!

Fall is coming, and although I'm a summer person through and through, I do prefer fall and winter food.  I looove stews and casseroles, and my crockpot recipes!  I love walking into the house when dinner is cooking, warming up the kitchen and steaming up the windows - wait, that's Big A, but anyway, back to food...

I thought I'd share a couple of my favorite fall recipes, which I plan on making this week.  Let me know what you think.

SEAFOOD LASAGNA
SERVES 8

• 1 (8 ounce) box no-boil lasagna noodles


• 4 tablespoons butter


• 4 garlic cloves, minced


• 5 tablespoons flour


• 4 cups half and half (could use fat free)


• 1 1/2 cups shredded parmesan cheese


• 2 cups shredded part-skim mozzarella cheese, DIVIDED


• 1/2 teaspoon dill


• 1 (15 ounce) carton part-skim ricotta cheese


• 1 egg, beaten


• 1/2 teaspoon salt


• 1/3 cup chopped scallion, reserve dark green tops


• 1 (10 ounce) box chopped spinach, thawed and squeezed dry


• 16 ounces crayfish, thawed if frozen


• 8 ounces bay scallops, thawed if frozen

Directions:

1. 
   
   Preheat oven to 350.


2. 
   
   In a saucepan, melt butter and add garlic, and saute for a minute, but don't let it brown.


3. 
   
   Stir in flour and cook until smooth.


4. 
   
   Gradually whisk in the milk until smooth.


5. 
   
   Stir in the parmesan cheese and 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.


6. 
   
   In a small bowl, beat together ricotta, egg, salt, scallion and spinach.


7. 
   
   In a separate small bowl, toss together the crayfish and scallops.


8. 
   
   Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.


9. 
   
   Place 3 lasagna noodles across the bottom.


10. 
    
    Spread 1/3 of the ricotta/spinach mixture over noodles.


11. 
    
    Sprinkle 1/3 of the crayfish/scallop combo over top.


12. 
    
    Spread 1/3 cheese sauce over that.


13. 
    
    Repeat these layers two more times.


14. 
    
    End with the last 3 lasagna noodles.


15. 
    
    Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.


16. 
    
    Sprinkle chopped dark green parts of scallions over top; if desired.


17. 
    
    Cover with non-stick foil and bake for 45 minutes.


18. 
    
    Uncover and bake for an additional 15 to 20 minutes.


19. 
    
    Remove from oven and let rest for at least 20 minutes before cutting to serve.

This is RICH.  I would serve with salad.  Big A would serve it with garlic bread. ;-)

KOREAN SHORT RIBS (CROCKPOT)
SERVES 6

• 1/2 cup low sodium soy sauce


• 1/2 cup packed light brown sugar


• 2 tablespoons sesame oil


• 2 tablespoons rice vinegar


• 2 tablespoons minced fresh ginger


• 4 garlic cloves, crushed


• 1/2 teaspoon red pepper flakes


• 5 lbs beef short ribs or 5 lbs pork ribs


• 3 tablespoons cornstarch


• 1 1/2 cups shredded carrots


• 3 scallions, thrimmed and thinly sliced


• 1 tablespoon sesame seeds


• 3 cups cooked white rice

Directions:

1. 
   
   Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.


2. 
   
   Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.


3. 
   
   Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.


4. 
   
   Serve over rice.

Love this recipe and so do the kids.  Let me know if you try it!