The Good Food Blog

The Buffet – Bellagio

Rating: 5/5

I have been to many of the buffets in Las Vegas and I must admit that this is one of the best. They have an AMAZING selection of food. The preparation and presentation are top notch. The creme brule is hard to beat! Stop in, you wont be disappointed.

Website: www.bellagio.com/restaurants/the-buffet.aspx

Grand Lux Cafe (The Venetian)

Rating: 5/5

A sister restaurant to the Cheesecake Factory, this gem is located inside the Venetian Casino in Las Vegas, Nevada. This is a great place to grab some fresh mahi mahi and a slice of cheese cake. Right before you see the Blue Man Group or another show at the Venetian. Stellar!

Website: www.grandluxcafe.com

El Rancho Grande

Rating: 4/5

This Mexican  joint is located in Draper, Utah. Good place to pick up a hot plate and usually not crowded. Of course there are lots of geckos on the wall too. Buen alimento!

Bacon Wrapped Chicken

Rating: 4/5
Difficulty: Easy
Prep time: 15 minutes (ready in 45 minutes)
Makes: 6 servings

Things you’ll need:

• 6 chicken breasts
• 12 slices deli meat (of your choice)
• 6 strips uncooked bacon
• 1 cup sour cream
• 1/2 can cream of mushroom soup

Directions:

Roll up chicken. Wrap two slices of deli meat around each chicken breast. Then wrap each one with one slice of bacon and secure with a toothpick. Place them in a greased 9X13 pan. Mix your sour cream and cream of mushroom soup in a small mixing bowl. Atop the chicken with the sauce. Place them in the oven for about 30 minutes or until cooked through.

Zupas

Rating: 5/5

Yum.

Website: www.zupas.com

Lasagna Rolls

Rating: 5/5
Difficulty: Intermediate
Prep time: 25 minutes (ready in 60 minutes)
Makes: 6-10 servings (makes 12 rolls)

Things you’ll need:

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Source: foodnetwork.com

Marie Callender’s Pies $5.99!

Rating: 4/5

Yowza! You can’t possibly miss Marie Callender’s pies for $5.99!

Website: http://www.mariecallenders.com

Baked French Toast Casserole

Rating: 5/5
Difficulty: Easy
Prep time: 30 minutes (ready in 8 hours 30 minutes)
Makes: 12-14 servings

Things you’ll need:

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 Tbps granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 Tbps light corn syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Source: foodnetwork.com

Olive Garden Zuppa Toscana Soup

Rating: 5/5
Difficulty: Easy
Prep time: 45 minutes
Makes: 6-8 servings

Things you’ll need:

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

Directions:

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Buon appetito!

Source: tuscanrecipes.com

Chocolate Waffles

Rating: 4/5
Difficulty: Easy
Prep time: 15 minutes
Makes: 6-8 servings

Things you’ll need:

• 1 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup white sugar
• 3 Tbsp unsweetened cocoa powder
• 1 cup milk
• 2 eggs
• 4 Tbsp butter, melted
• 1 Tbsp butter, softened
• 3/4 cup confectioners’ sugar
• 1/2 tsp vanilla extract
• 1 tsp milk

Directions:

1. Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.
2. To make hard sauce: stir together softened butter, confectioners’ sugar, vanilla extract and milk. Sauce should be fairly stiff.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

Source: allrecipes.com