If you are thinking...what the heck is she doing on SundayCook!?
Yeah, it was supposed to be Portuguese food or at least inspired...but, don't worry, this is an exception!
Let me explain....
Well, a few months ago (already five) I saved this recipe from @gringalicious, hoping to cook it on one of my next SundayCooks because I saw the potential for a Sunday roast (you know I love it) and the flavors seemed so right...chicken, lemon, rosemary, and cheese!!
Actually, I couldn't wait much more, with summer temperatures warming up I don't feel encouraged to cook in the oven. But not only...
Now you know...
This Sunday I cooked
(recipe posted originaly by @gringalicious)
The original recipe is available in the comment section of her post here, I'm sharing an addapted version of her recipe, just the main guides.
Rosemary Lemon Stock
- 1 fully cooked rotisserie chicken
- 2 medium lemons, washed and quartered
- 4 sprigs fresh rosemary
- Bones and carcass from rotisserie chicken
Separate the meat from your chicken and place everything else in a medium pot.
Add the lemons, rosemary, and about 4 cups of water (it should be enough water to cover everything in the pot). Place over medium-low heat and boil, partially covered, for about 45 minutes.
Chop the meat into bite-size pieces, and set aside until ready to assemble lasagna.
While the stock is cooking, place 1 medium cauliflower, roughly chopped in another pot with lid and cover with water. Place over medium high heat and steam until fork-tender, 7-8 minutes. Drain and chop or break up into small pieces with a fork and set aside.
Cream Cheese Layer
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 2 eggs
- 1/4 cup flour
- 1/3 cup freshly grated parmesan cheese
- salt and pepper to taste
Whisk together the cream cheese and heavy cream in a medium mixing bowl until smooth. Beat in eggs then add parmesan, flour, salt, and pepper. Set aside.
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup flour
- 1/2 cup milk
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon nutmeg
- salt and pepper to taste
Once the stock is ready, strain it using a mesh strainer, removing and discarding everything except the liquid. Heat the olive oil in another pan and add garlic. Cook for 3-4 minutes until fragrant and golden. Whisk the flour and milk together in a small cup until smooth then pour into pan and stir constantly until it becomes a thick paste then immediately pour in the stock and bring to a boil. Continue stirring until the sauce just barely starts to thicken again then reduce heat to low. Add the heavy cream and bring to a boil, then whisk in parmesan, nutmeg, salt and pepper to taste and remove pan from heat. Measure out about 1 cup of the sauce to reserve then add the chopped chicken and cooked cauliflower to the rest and toss to coat in sauce.
- 1/2(8 ounce) box lasagna (this doesn't need to be cooked first)
- 2 cups of shredded mozzarella
- Chicken and alfredo sauce mixture
- 1 cup alfredo sauce reserved
- Cream cheese mixture
Preheat the oven to 180 ºC (350 degrees F).
Spread about 1/3 of the chicken and alfredo sauce mixture on the bottom of a baking dish. Top with 1/3 of lasagna noodles, and 1/2 of cream cheese mixture, then sprinkle about 1/3 cup mozzarella. Repeat this pattern one more time then pour the remaining chicken and alfredo sauce mixture on top, and one last layer of lasagna. Then pour the reserved alfredo sauce over the top.
Place the baking dish on a foil-lined baking then place in oven and bake for about 30 - 40 minutes. Remove from oven and take off the foil. Sprinkle the last 1/3 cup of mozzarella over the top and return to oven uncovered and bake for 8-10 more minutes until the cheese starts to brown on top. Remove from oven and cool for at least 5 minutes, then cut and serve hot!
Finally, it's time to serve!!
I served this with a salad and a cold beer!!
Now I (almost) know how a @gringalicious dish tastes like, and I assure it was great!
What is Sunday Cook?!
These Sunday Cook project began with a strong will to contribute to Steemit with my personal view of Portuguese cuisine. I really believe we have plenty of good food. I'm not a professional or nothing similar, but I can assure that I'll do my best! On Sundays, I like to prepare more elaborate and delicious food. It requires time and patient. Usually, I cook some traditional Portuguese food, or at least with Portuguese inspiration :) I try to do it in a healthier way, using the minimum fat as possible, and normally I pick some recipe and transform it. During the week I don't like to spend much time cooking (no time at all), that's why I get totally motivated to cook on Sundays!!