Cooking with a seasoned pro.

This weekend I was able to spend time with my mother-in-law. We went to Universal with my husband and brother-in-law, went to an Art Festival, and cooked =).

Being the cook she is, she prepped the most time consuming part of the meal before heading to Orlando so we can cook the remainder of it and eat. That's what I was able to enjoy with her.

Now, I've made lasagna a couple times and that's about it. I'm a fan of eating but not making it because it's so time consuming. Even though she seasoned the ground turkey at home, saving us so much time, it took over 1 hour to complete. See, I just don't have the time to always be prepping and cooking meals that take over 30 minutes. But this was great to see the tricks of the trade. 

We started with the boiling of the noodles and prepping the sauce on the bottom of the pan. We got all the ingredients ready so as soon as the noodles were ready, we'd get started on the layering. So first thing I learned, I needed a huge pan like the one in the first image.

The times I've made lasagna, I've used the glass container (normally used for casseroles or cakes) but it would always overflow. Second thing I learned, don't fully cook the noodles. They just need a little time boiling, but if they become to tender, they'll crack.

As we finished the layering, she showed me how to create the seasoning for the garlic bread. I've always loved her garlic bread better than any other I've tried, and now I was able to do it myself with her right by my side.

Once the seasoning mix was perfect, we cut open the French baguette and poured it on.

We baked it in the last 10 minutes left of the lasagna so they'd be ready at the same time. And voila....a delicious lasagna with garlic bread!

It was great to not just eat the result of a delicious meal but to actually get to try it and do it in my own kitchen with her.

To a wonderful cook...love you Ma!