Spicy Turkey Sausage Lasagna

When my friend Laurabee came into town a few weeks ago I threw together a couple small lasagnas, one for us to share and one for the Parental Units since Mom was still in recovery mode from her knee surgery.  Apparently it turned out pretty well because her first question was when was I going to post it? So finally got a chance to throw another together to share with you guys.

Spicy Turkey Sausage Lasagna

5 hot turkey sausage links
4 cups (32 oz.) crushed tomatoes
salt and fresh cracked pepper, to taste
2-1/2 cups ricotta
2-1/2 cups shredded mozzarella
2 tsp. dried parsley
1 zucchini, halved and sliced thin
4 cups fresh chopped spinach
oven ready or regular cooked lasagna noodles (14-16)
1/4 cup grated Parmesan

Remove the casings from the turkey sausage links and tear the sausage into small pieces.  Cook the pieces over medium-high heat in a deep skillet, chopping into smaller bits with a spatula.

Once the turkey sausage is browned, add in 3-1/2 cups of the crushed tomatoes (set aside other 1/2 cup for final layer).  Season with salt and pepper to your liking.  Reduce heat to low.

In a medium bowl, mix together ricotta with 2 cups of the shredded mozzarella (set aside other 1/2 cup for final layer) and dried parsley.  Set aside.

Chop the zucchini into flat pieces (easier for layering).

Julienne the fresh spinach into smaller pieces. I actually found a spinach-arugula blend that adds another flavor note to the mix.

In a 9 x 13 pan, spread 1/4 cup of the crushed tomatoes you had set aside.  Lay down a layer of noodles.

Cover with half of the spicy sausage tomato mix.  Next add half of the cheese mixture.  Next sprinkle half the zucchini pieces and half of the chopped spinach.

Lay down another layer of noodles and repeat process.

Cover the whole thing with one more layer of noodles.  Top with last 1/4 cup of crushed tomatoes and sprinkle the rest of the shredded mozzarella and the Parmesan.

Cover with foil and bake for 45-50 minutes at 375 degrees.  Uncover and cook for another 10-15 minutes until baked through.

Buon appetito!

NOTES

If you've never tried them before, oven ready lasagna noodles are pretty good. They do cost a bit more than regular, but if you're into time saving, then they're pretty handy.

The first time I made this I used regular turkey sausage.  I accidentally picked up the hot sausage this time and now I think I would not go back to regular.  It's hot, but not burn-your-face-off-hot.

Flatbread Pizza with Spaghetti Squash, Pear, Brussel Sprouts and Balsamic Drizzle

Okay that's a very long name for a food, but no real easy to shorten it so there you go.

Though I took a short sabbatical from posting, food is never far from my mind and I'm looking forward to bringing you some new fall dishes and dessert treats as we go into the holiday season.

But to start, brussel sprouts...they really are the most adorable little mini cabbages!  Teeny and delicious and very fun to cook with.  So the inspiration for this pizza came from the flatbread appetizer I'd mentioned last time. Made one or two K2 alterations and voila! Something new and exciting.

Flatbread Pizza with Spaghetti Squash, Pears, Brussel Sprouts and Balsamic Drizzle
Since this is a pizza recipe, I don't have exact measurements for everything, just adjust the amounts to what you like and go from there.

Flatbread rounds
Olive oil
Spaghetti squash, roasted and "spaghetti'd"
Brussel sprouts, quartered
Pear, sliced thin
White cheddar cheese, shredded
1/4 cup balsamic vinegar, reduced

PRE-PREP

Spaghetti Squash -- cut the squash in half, scoop out the guts, bake at 350 degrees (face up) for 30-40 minutes.  Take a fork and scrape the insides out to spaghetti it.

Brussel Sprouts -- quarter the sprouts and dry fry them (no oil or coating) in a non-stick pan for 4-5 minutes or until fork tender (and not zombified).

Pear -- slice the pear very thin (1/8") and dry fry them in a non-stick pan for 2-3 minutes or until almost translucent.

Balsamic Vinegar -- in a small saucepan, bring 1/4 cup balsamic to a boil, allow to boil for 3-4 minutes, until it starts to reduce.  Set aside and let it continue to reduce in the pan away from the heat. You can use whatever type of balsamic you'd like, I actually had a sample bottle of Cranberry Pear Balsamic that really did the trick.

LAYERING

I brushed my flatbread with olive oil to give it a minimum coating and add some moisture.

Then I laid my pear slices down, sprinkled them with the shredded white cheddar.

Next I added the brussel sprouts and covered it all with a thin layer of the spaghetti squash.

Finally, I drizzled a moderate amount of the balsamic reduction across the top of the pizza.

Baked at 350 degrees for about 10 minutes, though you can do less time or more time depending on how done you like your pizza.

All that's left is to slice and enjoy.

Little shout out here to my friend Bethany who served as guinea pig on this my latest culinary experiment.  It got a two thumbs up so I think you're going to like it too.

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Penne al Greco

 

With the weather getting cooler, I keep getting cravings for pasta so in keeping with my latest exploration of "exotic" flavors, I bring you a tasty Greek-inspired pasta dish.

Penne al Greco

1 lb. box penne pasta
1/3 cup chopped onion
1 tbsp. minced garlic
1 tbsp. olive oil
1 (28 oz.) can diced tomatoes
2 tbsp. Kalamata olives, minced
4 oz. feta cheese, crumbled
1 tbsp. fresh dill, chopped
1 tbsp. fresh oregano, chopped

Prepare noodles according to box directions.  While those are boiling, prep the sauce.

In a large skillet over medium-high heat, cook onion and garlic in olive oil until onions are translucent.  Mix in tomatoes and Kalamata olives, drop temperature to medium-low.

When the noodles are done, rinse with hot water and allow to drain.

Meanwhile, add feta cheese, fresh chopped dill and fresh chopped oregano to the sauce and mix well. 

Serve sauce over the prepared noodles, or blend them all together and enjoy! 

Turkish Tacos

 

 

Found a new ground turkey recipe I love and changed it up a bit to make an awesome taco filling...because crunchy food is fun and tacos rock.  You're welcome. :)

Turkish Tacos

1 small onion, chopped
1 small red pepper, chopped
2 tsp. minced garlic
1 lb. ground turkey
2 tbsp. tomato paste
1-1/4 tsp. cumin
1/2 tsp. ground red pepper
1/2 tsp. cinnamon
1 (14 oz.) can diced tomatoes
1/4 cup chopped olives
1/4 cup sliced almonds
1/4 cup raisins
2-3 tbsp. capers
salt and pepper, to taste

corn taco shells
shredded lettuce
shredded Monterrey Jack cheese

In a large skillet, sauté the onion, pepper, and garlic until onions are translucent.

Add in the ground turkey and cook until cooked through. Mix in the tomato paste, cumin, ground red pepper, and cinnamon.  Cook, stirring, for 2-3 minutes.

Add in the diced tomatoes, almonds, raisins and capers.  Continue to cook uncovered for 5-6 minutes.

Salt and pepper to taste.  Adjust spices as desired.

Stuff into taco shells with shredded lettuce and cheese.  Just try to stop at one, I dare you.

Cheesy Egg Bake

 

Last weekend went to my Annual Girls Night Out Birthday Brunch.  Everyone makes a fabulous contribution and this year my friend Carol made a yummy Amish style breakfast casserole. We never did figured out what the Amish part was, perhaps it was meant to be baked by candlelight.  We each got a copy of the recipe and I decided to bring it to you...only with a few changes because I can't leave a recipe alone without adjusting to my taste.  So here is my version of it...

Cheesy Egg Bake

1/2 lb. turkey bacon, diced
1/2 medium onion, minced
1 tsp. minced garlic
4 eggs, beaten
1/4 tsp. salt
1/4 tsp. fresh cracked black pepper
1-1/2 cups frozen shredded hash browns, thawed
1 cup cheddar cheese, shredded
3/4 cup shredded Mexican cheese blend
3/4 cup cottage cheese, small curd

In a skillet, cook the turkey bacon and onion together until the bacon is crispy.

Turn the heat off and add the minced garlic.  Set aside.

In a large bowl, mix eggs, salt, pepper, hash browns, and all the cheeses.

Mix in the bacon and onions, then pour the mixture it a baking dish.

Bake at 350 degrees for 35-40 minutes or until its browned on the top.

Let the dish sit for a few minutes before cutting and serving up (for 4-6 peeps).

Asian Cabbage Salad

 

I met some friends for lunch the other day at The Nasher Museum Cafe in Durham and enjoyed a delicious salad that was so crispy and light and filling I decided that I wanted to try it at home.

I'm very happy with my final product and as an added bonus I now have a recipe for the same miso-ginger dressing that you get on your salad at a Japanese steak house. Num! All around good stuff.

Asian Cabbage Salad

2 cups shredded white cabbage
1 cup shredded red cabbage
1 cup grated carrot
1/2 cup cooked edamame
1/3 cup toasted cashew halves
1 orange, peeled, de-pithed and segmented
3-4 tbsp. miso-ginger dressing

Toss everything together in a large bowl. Serves 4.

miso-ginger dressing
1/4 cup white miso
3 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1 tbsp. water
1 tbsp. minced ginger
1-1/2 tsp. sugar
3 tbsp. sesame oil

Blend together all but the sesame oil in a food processor.  Slowly add the oil in as you pulse the mixture on low.  Leftovers will keep up to a week in the fridge.

NOTES

You can find pre-made ginger dressings in the grocery store.  To make the dressing, I went to a local Asian market to get the miso.  Heads up, found it in the refrigerated section of the store and it was not inexpensive, but worth it.  I'll be seeing what other recipes I can come up with to use it.

King Ranch Chicken

 

Tonight I have something yummy and filling and perfect for a chilly winter night -- King Ranch Chicken.  I had never heard of it before, but when I was in Guatemala, one of my new friends asked if I could make this for him, well, come up with a recipe for him.  Senor Jorgesito, this one is for you.

King Ranch Chicken is like a Tex-Mex lasagna (only without noodles) named after King Ranch, one of the largest ranches in Texas.  It's a very popular casserole dish and there are many, many variations to be found, but this is the one I came up with.  If you enjoy a slight tingling sensation in your lips while you eat, this is the version for you.  I would highly recommend a cold beer to go with it.

K2's King Ranch Chicken

1-1/2 lbs. boneless, skinless chicken breasts, pre-cooked
butter or butter spray (optional)
lime juice (optional)
chili powder (optional)
1 (10 oz.) can Ro*Tel Diced Tomatoes with Lime Juice & Cilantro
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of mushroom soup
1 tbsp. olive oil
1 medium green pepper, seeded and diced
1/2 large yellow onion, diced
2 small dried red chiles, de-seeded and cut into flakes
1+ cup pepper jack cheese, shredded
1+ cup cheddar cheese, shredded
2/3 bag bite-sized Tostitos

Shred your pre-cooked chicken and set bowl aside.

If you have the time to do you own, I cooked my chicken breasts by wrapping them in foil with a spritz or two of I Can't Believe Its Not Butter spray, a couple of squeezes of lime juice and some liberal dashes of chili powder. Baked it at 425 degrees for 35 minutes.  Removed it from the oven and cooled to handling temp so I wouldn't burn my fingies when I went to shred it.

In a deep sauce pan, combine diced toms with both soups and cook on low heat.

While sauce is warming, heat the olive oil in a sauté pan over medium-high heat.  When ready, add diced green pepper, diced onion, and red chile flakes to pan.  Sauté until onions are translucent and green peppers are cooked through.

Add the pepper-onion mix and shredded chicken to your sauce and mix until everything is evenly combined.

In a small bowl, mix together the shredded pepper jack and cheddar cheeses.

To assemble -- we're making two layers so you'll want to make sure to divide all your parts equally between the two.

In a 9x13" baking pan (or as I did, two smaller pans so one could be given to the parental types), lay down a layer of Tostitos.

Cover corn chips with a generous layer of the chicken-veggie-soup sauce and cover with a layer of the mixed cheeses.

Repeat the layering.

Bake uncovered at 350 degrees for 35 minutes or until cheese is toasty on the top.  Remove from oven and serve up right away.

NOTES

If you like Tex-Mex but aren't a big fan of the spicy, you can always omit the dried red chiles and just use a mild or medium cheddar cheese instead of the mix of cheddar and pepper jack.

The Ro*Tel tomatoes tend to be pretty kicky too so if you want to take it down a notch further, then just substitute your favorite Mexican-style tomatoes for those as well.

Would go great with a dollop of sour cream or guacamole on the side and you could always garnish with some shredded lettuce to help complement the lip-tingling sensation.

The New Southwest: Pomegranate and Lime Chicken Thighs

Okay, this was the recipe that originally caught my eye when I was checking out The New Southwest.  Takes a little more time than the enchiladas did, but the flavor is pretty outstanding.  I ended up making the enchiladas as a side dish to go with the chicken thighs and it made for an outstanding meal together.

The original recipe is set up for grilling the thighs, but because I do not have a working grill, I made some modifications and prepared them stovetop.  My modifications are noted below, but I've provided the recipe as is in the book.

Pomegranate and Lime Chicken Thighs

For the thighs

1 cup Green yogurt plain
1/2 cup pomegranate juice
1 teaspoon salt
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs I used 5 boneless, skinless chicken thighs
Pomegranate arils for garnish (optional)

For the Pomegranate and Lime Glaze

2 cups pomegranate juice
1/2 cup granulated white sugar
1/4 cup freshly squeezed lime juice = juice from 2 small limes
2 tablespoons honey
2 tablespoons Dijon mustard

To marinate chicken, combine the yogurt, pomegranate juice, salt and garlic powder in a ziptop bag.  Add chicken thighs and toss well to coat.  Refrigerate for at least two hours or up to overnight.  I whisked the yogurt, juice and spices in a bowl first to get them well blended, then poured them over the trimmed chicken thighs in the bag.



Once you are ready to cook the thighs, preheat your grill to medium heat.

To prepare the glaze, place the pomegranate juice, sugar, lime juice, honey, and mustard in a small saucepan, whisk together and bring to a boil.  Reduce to a simmer and cook until thickened, approximately 20 to 25 minutes. Remove from heat and set aside.

Meanwhile, place chicken thighs skin side up on heated grill, cover, and cook until chicken has browned and is no longer pink, approximately 25 to 30 minutes.  Uncover, flip thighs, and cook for just 2 to 3 minutes more to crisp and slightly char the skins.  Remove cooked thighs, top with glaze, garnish with arils, if desired, and serve immediately.

Okay for the grill-free folks out there, I went stovetop.  I put them in a deep skillet over high heat for a few minutes, then drained off the excess liquid.

I continued to cook them over high heat until they were seared, then lowered the temperature. 

I added about half of the glaze to the pan (holding some back the rest to drizzle over the thighs when I plated them), and continued to cook the thighs, turning every couple of minutes until they were no longer pink inside.

I garnished them with fresh arils and then served them up with some stacked squash enchiladas on the side.

Muy bueno!

YIELD: 2 to 3 servings

NOTES

I found the small container or arils at Harris Teeter.  You should check the produce area at your grocery store to see if they sell them separately.  Otherwise, pomegranates are currently in season and easy to find whole.

The flavors in this dish are really well balanced.  I could tell because when we started eating, Dad said that he could really taste the lime in the glaze, Mom said the honey was the first thing she tasted and for me the stand-out flavor was the Dijon, so we enjoyed a difference experience form the same dish.