Jolene's Recipe Journal

Fall is my favorite season.   Apple picking, cider, hoodies, comfort food.  But this is New England, and today summer decided to make a comeback.    I had this Cider Bacon Chicken on the menu and it turned out to be the perfect choice- it tasted like fall, but was quick and easy and didn't heat the house up.   I buy thinly sliced chicken breasts and that saved me the trouble of pounding and plastic wrap.   I only had a 1/2 cup of chicken broth, so I upped the amount of cider to make up the difference.   I used minced dried onion and dried herbs, it's what I always have on hand.     For a side, I made couscous, replacing the recommended amount of water with cider, and finishing it with some thyme.  This was a big winner here! One photo is all I got because I couldn't wait to sit and eat and there were no leftovers. Even my picky kid ate seconds.   Thank you Simply Scratch for this new family favorite! Cider Bacon Chicken Print With Image Without Image Author: Jolene's

I've been making variations on these lasagna rolls for a while.   I change up the ingredients based on what I have on hand.   Measurements are estimated, I rarely measure shredded cheeses or sauce.  I used about 1/2 of a 26 oz jar. Italian Herb Mix from Penzey's is my go to for this type of dish, you can certainly sub Italian seasoning or your favorite blend.   This also would be great with some browned ground beef or Italian sausage! A lot of the pictures I see out there show the majority of the roll uncovered by sauce.   I am always afraid of winding up with crunchy pasta that way. I ended up making sure that all of the edges were going to be covered by the sauce, and the result was perfectly cooked lasagna rolls, but not as pretty to look at lasagna rolls. I serve them with a side salad and Basil Garlic Bread . Lasagna Rolls Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 9 lasagna noodles -- cooked and drained 16 ounces ricotta c