Sweet Italian Sausage Lasagna

 

Great dish for the cold winter nights ahead and to share with a crowd; I also enjoy this as spaghetti sauce!


adapted from allrecipes.com


Sweet Italian Sausage Lasagna
 www.whispersofthyme.blogspot.com 
(makes 9x13 pan)

Ingredients-  
Sauce:
1 pound sweet Italian sausage, removed from casings
3/4 pound lean ground beef*
1/2 cup minced or chopped onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup water
1 tablespoon white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon ground black pepper
2 Tablespoons chopped fresh parsley

Filling:
16 ounces ricotta cheese
1/8 teaspoon nutmeg, optional
1 egg
1/2 teaspoon salt
1 Tablespoon chopped fresh parsely 

and...
3/4 pound mozzarella cheese, grated
3/4 cup freshly grated Parmesan cheese
Several handfuls of freshly washed and dried spinach leaves, optional

and...
12 lasagna noodles

Directions:  
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat, breaking up meat with a spoon, and until meat is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 2 teaspoons salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 minutes (noodles will cook some more while in oven). Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with nutmeg, egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees Fahrenheit.

To assemble:
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 3 to 6 noodles (or however many it takes to cover bottom of pan) lengthwise over meat sauce.
Spread with a third of the ricotta cheese mixture, and top with a third of the spinach leaves in a single layer.
Top with a third of the shredded mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers (up to twice more), and top with remaining mozzarella and Parmesan cheese.

Cover pan with non-stick foil, or spray regular foil with non-stick cooking spray to prevent cheese from sticking. Place pan on baking sheet to catch any drips.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.  Optional: Sprinkle fresh or dried parsley on top before serving.

*Definitely use lean ground beef, as this will result in less grease and prevent the need to drain the meat.

Creamy Chicken Enchiladas

Chicken in creamy, spicy sauce, wrapped in warm tortillas and covered with tomatoes and cheese!

adapted from allrecipes.com

UPDATE: To reheat, whisk together 1/2 can cream of chicken or cream of celery soup with small amount of milk and pour over top of enchiladas in pan. Cover pan with foil and bake at 425 degrees F. for 20 minutes, then remove foil, increase oven temperature to 475 degrees F. and bake for an additional 10 minutes. 


Creamy Chicken Enchiladas
www.whispersofthyme.blogspot.com

Ingredients:
4 skinless, boneless chicken breasts, cooked and chopped
1 medium onion, chopped
1 Tablespoon olive oil (or vegetable oil)
1 cup sour cream
1 or 2 Tablespoons cream cheese
1 cup shredded Cheddar cheese
1 teaspoon dried parsley
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 cup salsa (homemade is best)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika (or paprika)
1 or 2 teaspoons garlic powder
dash of ground cayenne pepper (optional)  
1 small can (4.5 ounces) chopped green chilies
8 (10 inch) flour tortillas
1 can (10 oz) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained
3/4 cup shredded Cheddar cheese
Cooked rice (optional)

Directions:
Preheat oven to 325 degrees Fahrenheit.

In a medium, non-stick skillet over medium heat, saute onion in 1 tablespoon olive oil for a few minutes to soften.

Add in cooked chicken, sour cream, cream cheese, cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts.

Stir in salt, salsa, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, if using, and green chilies. Heat through.

Spoon hot mixture onto tortillas and roll tightly. Use all tortillas.

Place tortillas in a greased 9x13 inch baking dish. Cover with Ro-Tel tomatoes and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven for 30 minutes. Cool for a few minutes before serving. Serve over rice, if desired.

Recipe Review - Homemade Southern Beef Stew

Deep South Dish

Another fantastic recipe from Mary at Deep South Dish! Fork-tender meat, fresh cooked veggies, wonderful blend of spices, and the creamy texture make this recipe a keeper.



Here's what you'll need:
Chuck Roast (or stew meat), Carrots, Sweet Onion, Potatoes, &...

...Beef Broth, Kosher Salt, Shortening (or oil or bacon grease), Fresh Cracked Black Pepper, Garlic, Flour, Beef Bouillon (optional), Celery Seed, Bay Leaves, Sweet Basil, Dried Rosemary (crushed), Paprika, Ground Thyme, Corn Starch, & Rice (optional).

Start by combining flour, salt, and pepper in shallow dish.

Add cubed meat to flour mixture (in batches) and coat thoroughly.

Add shortening (or oil, or bacon grease) to dutch oven and heat over medium to medium high heat.

Place dredged meat in heated pan and allow room between each piece. Brown on each side, and then remove to a plate while browning remaining batches.

Slice onions. 

Once all meat has been browned and removed from pan, cook onions in oil leftover from browning meat and saute until somewhat caramelized.

Add garlic and cook for 1 minute. Add small amount of beef broth to the onions to deglaze the pan. (not pictured)


Add browned meat back to pan along with remaining beef broth.

 

Also add beef bouillon to hot water and stir until dissolved, and then add to stew pot and bring to a boil.

Add in all seasonings, except bay leaves, and reduce heat to a medium simmer.

Add in bay leaves and simmer uncovered for 2 hours, and then skim off any excess fat on surface.

Add in carrots and potatoes.

Bring back to a boil, reduce heat and simmer. Adjust spices to taste. (not pictured)



Add cornstarch to milk and whisk thoroughly.

Add some of the stew liquid to the cornstarch mixture and whisk together.

Add to stew and stir thoroughly.

Cook for approximately 10 minutes or until veggies are tender. Serve with cooked rice, if desired.

 Tasty!


My changes to Mary's recipe:
1) used Premium Stew Meat instead of Chuck
2) used bouillon cubes dissolved in water rather than Better than Bouillon beef base
3) omitted Cajun seasoning
4) doubled all other seasonings, except bay leaves (used 2)
5) used red potatoes instead of russet potatoes


Please check out all the other great recipes on Mary's site while you're there!

RECIPE: Homemade Southern Beef Stew

Recipe Review - Barbecue Round Steak

Deep South Dish

This recipe is from Mary at Deep South Dish and calls for Bottom Round Steak, a cheaper cut of meat which becomes fork-tender once braised and cooked. There are two methods for cooking this steak: 1) in the oven, or 2) in the crock-pot. I chose the crock-pot method in order to cook it "low and slow."

 
Here is what you'll need:
Bottom Round Steak, Flour, Seasoning Salt, Oil, Onion, Green Bell Pepper, Celery, Ketchup, Water, Lime Juice, Brown Sugar, Worcestershire Sauce, Garlic Powder, Mustard, and Hot Sauce.
This picture shows the steak already cut into serving pieces.

Combine flour, seasoning salt, and [fresh ground black pepper (optional)]. 

Dredge each piece of steak in the flour mixture.

Braise the meat using a meat mallet (not shown). Once braised, brown steaks in oil on each side, then remove from pan and set aside; do this in batches. I used Sunflower Oil.

Once all steaks are browned and removed from pan, add the chopped celery, onion, and bell pepper to the pan and cook for 5 minutes in the oil which was leftover from browning the steaks .

Combine the browned steak, cooked veggies, and all other ingredients to your baking dish or crock-pot.

The finished product...

The only changes I made were to omit the celery and add black pepper to the flour dredge mixture. The homemade barbecue sauce is great! Next time I may prepare it with a brown gravy with sauteed mushrooms and onions. Delicious!


Mary's Recipe: Barbecue Round Steak

Barbecue Meat Loaf

Photo credit: Paula Deen

Never liked meatloaf 'til I tried this recipe.


Barbecue Meat Loaf
(adapted from Paula Deen)

Meatloaf Ingredients:
2 1/4 pounds ground chuck (80/20)

1 cup toasted pumpernickel (or other) bread crumbs

1 onion, diced

1 egg, lightly beaten

2 teaspoons salt

1 teaspoon pepper

2 Tblsp white sugar

1 (8-ounce) can tomato sauce

Sauce Ingredients: (to cover meatloaf while baking)
1 (10-ounce) can original Rotel tomatoes with green chilies* (may substitute 8 oz. can tomato sauce if you prefer less spicy)

3 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup water, or more to thin (I use approx. 2/3 cup water)

Directions:
Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, white sugar, and tomato sauce. Form this mixture into a loaf (make indention on top of loaf to hold sauce) and place it in a 13x9 pan. Stir together the Rotel (or tomato sauce), vinegar, brown sugar, mustard, Worcestershire, and water. Pour this sauce over the meatloaf. Bake for approximately 1 hour, basting every 15 minutes (but not necessary) with the pan juices. Remove pan from oven. Immediately cut into big portions and transfer to plate, so that grease does not settle back into meat.

*If you like spicy, I definitely recommend the Rotel...I believe it gives just the right kick!

Tastes wonderful as a toasted sandwich with mayonnaise.