Fireman Bobs Brown Butter Smoked Chicken Lasagna Recipes

Steps:

• 1. In a large pot boil water seasoning with ample salt or to taste and cook spaghetti till aldente' DO NOT RINSE, take from boiling water and lay thin flat layers and sprinkle with parmesan cheese and place in Fridge and let cool for 30 minutes.
• 2. Cook mushrooms in brown butter till almost done, remove from heat and set aside... Place parsley, chives, and garlic in with the mushrooms.
• 3. Take Ricotta Cheese and stir in the eggs, and spinage till well combined and set aside.
• 4. Take the Smoked Chicken and shred and set aside.
• 5. You can adapt my pork rub for your BBQ chicken rub... or use your own BBQ rub for the Smoked Chicken http://www.justapinch.com/recipes/main-course/pork/fireman-bob-s-rib-rub-for-pork.html?r=162
• 6. Assembly of the lasagna in layers... First, brush your pan with the brown butter, sprinkle some parmesan cheese over the browned butter The second layer, take one of the thin layers of pasta and lay in the bottom of the pan, brush with brown butter The third layer is the mushroom mixture with more parmesan cheese sprinkled and brown butter brushed on. next spread some smoked chiken over and brush brown butter again. Next layer, spread a thin layer of the ricotta cheese and repeat the layers starting with brown butter and another layer of the thin spaghetti pasta repeat till all layers are complete and top with the bread crimbs
• 7. Place covered lasagna in a 350-degree oven for 35 minutes and then remove cover and bake for an additional 10 minutes or until the bread crumbs are golden brown
• 8. Sever with crusty bread and your choice of beverage.

Steps:

• Sprinkle spices on chicken thighs. Wrap 2 slices of the smoky bacon around the chicken thighs
• Place in oven pan cover with foil
• "Cover with foil and cook 1 hour at 350 degrees, and then uncover and raise heat to 400 degrees and cook an additional 25 minutes or until bacon is brown." NOTE: Take the time to "drain the fat". Enjoy

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Steps:

• 1. Place Angel Hair Pasta in a large stock pot and cook according to package directions.
• 2. Place chicken breasts in a large skillet with the olive oil and sauté slowly for 20 to 30 minutes or till juices run clear. While warm, shred the chicken and set aside. Brown the butter low and slow and set aside.
• 3. When pasta is done cooking, combine the browned butter, shredded chicken, parmesan, salt, pepper, cayenne pepper, fennel seeds, onion, chicken stock and fold all together.
• 4. Place the mixture in a large casserole dish, sprinkle bread crumbs over the top, cover with foil and place in oven. Last 10 minutes, remove foil and allow bread crumbs to brown. Cook at 200 degrees for 45 minutes
• 5. Enjoy !!!

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

Steps:

• Smoke the bacon and cut it up. Place chicken broth in a 4 quart pan and bring to boil. put elbow noodles in and cook using directions on package Once done drain and set aside.
• Place butter in large sauce pan on low heat allowing to melt completely. add flour a little at a time stirring to make a rue. add eggs one at a time stirring
• add everything and place noodles in large foil pan and sprinkle paprika all over top and place in Smoker for 3 hours