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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Garlic Butter Mushrooms Recipe


Garlic Butter Mushrooms

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Ingredients
·         4 tbsp. melted butter
·         2 cloves garlic, minced
·         2 tsp. freshly chopped thyme
·         1 tsp. balsamic vinegar
·         Kosher salt
·         Freshly ground black pepper
·         1 1/2 lb. crimini mushrooms, cleaned

Directions
1.      Preheat oven to 375°. In a medíum bowl, whísk together butter, garlíc, thyme, and vinegar.
2.      Spread mushrooms into an even layer on a large bakíng sheet. Pour butter mixture over mushrooms, then season wíth salt and pepper. Toss to coat, then spread mushrooms back ínto an even layer.
3.      Roast 15 to 18 mínutes, until golden and tender.

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