GUY FIERI'S WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND MUSHROOMS

This is the best lasagna I have ever had.  Seriously, ever.  In my entire life!  I am not patting myself too hard on the back here because all the credit goes to Guy Fieri.  His recipe was perfection.  Click here to find out for yourself!

This is a tomato-less lasagna and that includes the sauce.  Instead of a marinara, it oozes with a creamy white cheese sauce.  Surprisingly it didn't feel heavy, like a typical creamy pasta dish.  The addition of mushrooms, spinach and zucchini help push it away from the "heavy" category as well.

Speaking of spinach, I made a couple tweaks to the recipe.  Spinach was not listed as an ingredient.  Nor did the recipe call for copious amounts of cheese.  I know you are absolutely SHOCKED to hear that I deviated from the plan, and for that, I apologize.  No, you know what?  I don't!  I will never apologize for using extra cheese.  Anyway, here are the changes:  a full cup of parmesan for the sauce, chopped fresh spinach mixed into the ricotta mixture, aaaaaaaand like maybe double the amount of mozzarella.  What?  Cheese is delicious.

P.S. The people I served this to had seconds.  Gave compliments to the chef with their mouths full.  Asked for leftovers to take home.  Two mushroom haters gobbled it down.  It's that good.

ITALIAN SAUSAGE FRITTATA

I bought ingredients to make some kind of Italian inspired pasta and was very excited about it!  Then, my other half reminded me about the dozen eggs sitting in the fridge that were about to expire.  He also declared his love for frittatas, so this dinner was born.  Mild Italian sausage, mushrooms, tomatoes, spinach, aged Italian cheeses and of course, eggs.  Easy, filling, delicious and perfect to pack for lunch the next day.  Fresh tomatoes would be delicious, but there were only 6 grape tomatoes leftover from salad night.  I used those in addition to the can of tomatoes.  I may double the tomatoes next time I make this.  I had 3 packages of mushrooms and the jumbo bag of spinach, so this frittata is huge.  It fit in a 9x13 dish and would be perfect for a crowd.  If you're not planning to feed an army, just halve the recipe to fit in a pie dish!

 

This recipe is so versatile: use spicy sausage for an extra kick, a variety of mushrooms, sub Egg Beaters for the eggs, add Italian seasoning or use a different blend of cheeses.  Frittatas are fab because you can suit them to your taste!  My first frittata was very breakfasty: potatoes, cheddar, onions, peppers and Jimmy Dean sausage.  This one has a dinner/Italian flavor.

You guys, it is AGED TO PERFECTION.

Ingredients

1 lb mild Italian sausage
3 containers sliced mushrooms, 8 ounces each
1 can petite diced tomatoes, 14.5 ounces, drained of ALL liquid
1 clove chopped garlic
1 bag spinach, 9 ounces
9 eggs
1 container shredded Italian cheese blend, 6 ounces
salt and fresh ground pepper to taste*

Preheat oven to 350.  Brown and crumble sausage in nonstick skillet over medium high heat.  Remove to large baking dish, 9x13.  In same skillet, saute mushrooms with salt and pepper until cooked down and all liquid has evaporated, about 10-15 minutes.  Add garlic and stir for 30 seconds.  Add drained tomatoes and cook until most liquid has evaporated.  Add in spinach by the handful, stirring to wilt.  When liquid has significantly reduced, add sausage back to skillet.  Stir to combine ingredients.  Spray baking dish with nonstick spray.  Add meat mixture in an even layer to dish.  In a large bowl beat eggs with salt and pepper, then carefully pour over meat mixture in dish.  Sprinkle cheese evenly on top, then bake uncovered for about 30 minutes, or until eggs have set.  Slice and serve immediately.

Note:  Depending on the sausage and cheese you use, you will need to adjust your salt accordingly.  Eggs need lots of salt for flavor, but be familiar with the saltiness of your cheese. 

SKILLET PASTA WITH SAUSAGE AND SPINACH

This simple pasta dish has such fresh flavor.  It came together in about half an hour and only used one skillet.  Perfect for a weeknight dinner, then packing the leftovers for lunch the next day.  This was one of the first ever meals I cooked for my man.  That was way back in the days when I thought putting bagel bites in the toaster oven rather than the microwave made me a true cooking connoisseur.  Seriously.  If this meal was easy enough for that girl, it's easy enough for anybody.

Saute mushrooms until beautiful!

Cook your pasta in delicious, meaty broth

Gorgeous.  Time to add some cheese!

Eat up, buttercup!

Ingredients

1 lb sliced mushrooms (I used baby bella)
3 cloves minced garlic
1 lb sweet Italian sausage, casings removed
2 1/2 cups rotini (or any short pasta)
2 cups beef broth
2 cups water
6 oz baby spinach leaves
1/2 cup grated parmesan
crushed red pepper, to taste
salt and pepper, to taste

Add mushrooms to large skillet and cook over medium high heat.  Cook mushrooms until tender and cooked down a bit, 5-10 minutes.  Season with salt and pepper, then add 1 clove of garlic.  Stir until fragrant, about a minute.  Remove to plate.  Add sausage to skillet, crumble and brown until fully cooked.  Drain off fat.  Add remaining 2 cloves of garlic and stir for about 30 seconds.  Pour in pasta, broth and water.  Bring to a boil then simmer for about 15 minutes, until pasta is done and most liquid has evaporated.  Turn off heat.  Add spinach by handfuls, stirring until wilted.  Stir in mushrooms and parmesan.  Taste, then add necessary salt and pepper.

*Notes: feel free to use spicy sausage, chicken sausage, whatever floats your boat.  Sub sundried tomatoes or another veggie for the mushrooms if you'd like.  This meal can easily be suited to your tastes!

SPICY SMOKED SAUSAGE PASTA

Have I ever told you how much I love pasta?  How whenever I want a snack, and people suggest crackers, raw veggies, granola bars, fruit, chips, pretzels and other worthless calories, I'd like to have just a few bites of pasta to tide me over until my next meal?  How my pantry has an entire shelf dedicated to various shapes?  How finding a new or rare shape gives me a euphoric high?  How I had a love affair with the (sadly) short lived mac and cheese from Wendy's?

Now that my secret is out, let's talk about this pasta I made today.  It's a spin on a top recipe from Tim's favorite website, Kevin & Amanda.  I've made it a few times and have tweaked it a bit.  Whenever I cook with cream, sauces end up too watery.  According to myself and several comments on the recipe, this may happen.  I have two strategies I use to avoid a runny pasta sauce in this particular dish.  So you can use the original recipe, or stay here and follow along.

Reasons why this recipe rules: I get to use my cast iron skillet.  It's cheesy, meaty and pasta...y.  It only dirties one pan.  It takes about half an hour to make.  It tastes fab leftover.

Once out of oven, LEAVE POTHOLDER ON HANDLE so you don't grab it barehanded!

Ingredients

1 lb smoked sausage
1.5 cups diced onion
2 cloves minced garlic
2 cups chicken broth
1 can Rotel tomatoes and green chilies, mild
1/2 cup heavy cream
12 ounces pasta, any medium or large short shape will work
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 cups shredded monterey jack cheese

Heat oven proof skillet over medium high heat, then add sliced sausage.  Cook for about 5-10 minutes, until crispy and browned on both sides.  Add chopped onions, cook and stir for about 5 minutes until onions are tender and slightly browned.  Add garlic and stir for about a minute.  Pour in Rotel, broth, cream, pasta, salt and pepper.  Stir until mixed well.  Bring to a boil, then reduce heat and simmer covered for about 8 minutes.  Remove cover and simmer for another 8 minutes, or until pasta is al dente.  Remove from heat and stir in about 3/4 cup of cheese.  Sprinkle the remainder of cheese on top, making sure it's enough cheese to create a nice brown crust.  Turn your oven's broiler to high, then put skillet in oven.  WATCH CAREFULLY and let the cheese brown, about 5 minutes.  Remove skillet from oven and let sit for at least 5 minutes before serving. 

Special notes:  Original recipe calls for 8 ounces of pasta, but that isn't enough to keep it from getting too liquidy.  You can add more pasta, like I did, or if you want to stick to 8 ounces, cut the chicken broth in half.  If you notice the sauce is a bit on the watery side, take off the lid earlier and let that liquid boil away and reduce.  I've used large shells, penne and campenelle pasta for this and they all work well.  I use Barilla pasta, which I've found takes the longest to cook.  Store brand pasta usually cooks faster, so you may want to reduce the liquid if you're using a quicker cooking pasta.

SAUSAGE POTATO FRITTATA

I really enjoy quiche, but I do not like pastry crust.  I eat it like a child, managing to only get bites of filling, then throw away the crust.  Imagine my surprise when I found out a frittata is simply a crustless quiche.  Am I the last person to be aware of this fact?

Frittatas are wonderful because they are so versatile.  You can go all veggie, meaty, dairy free, light or heavy.  I chose to use breakfast sausage, onions, green peppers, mushrooms, spinach, potatoes and a layer of cheese on top.  But really, go wild and use whatever you want!

Ingredients

7 eggs
1-2 containers sliced mushrooms
1 cup chopped onion
1 cup chopped green pepper
1 bag fresh baby spinach
1 roll Jimmy Dean breakfast sausage, original flavor
1-2 cups cooked diced potatoes (I sauteed frozen diced hash browns to save myself from cooking/chopping potatoes)
1 cup shredded cheddar
Salt and pepper to taste

Preheat oven to 350.  Saute onions, peppers and mushrooms in a large nonstick skillet until soft, about 8-10 minutes.  Remove from pan and set aside.  Brown and crumble sausage in same skillet, then add the cooked veggies back in.  Add spinach handfuls at a time, stirring to help it wilt.  Stir in the potatoes.  At this point you can taste the mixture and add salt/pepper accordingly.  Spray a glass dish (I used a pie dish) with Pam, then pour the meat mixture in the dish.  Beat eggs in separate bowl, then add salt and pepper.  Carefully pour eggs on top of meat mixture.  Sprinkle cheddar cheese on top.  Bake, uncovered for about 30 minutes, or until eggs have set.

DG DIP

This dip is named after its creator, my lovely friend DG.  She makes this dip for every gathering.   Each time she serves it, a new record is set for how quickly it's finished.  I still remember the first time I had it.   We were at a party where tons of other (less worthy of the space in my belly) appetizers, desserts and snacks were laid out.  My friend Julia and I discovered the DG Dip at the same exact time.  We decided together that we would remain hovered over the dip until it was gone, and each time someone approached and asked what we were eating, we responded, "Nothing, it's disgusting, don't even bother trying it" because we didn't want to share it.  My other half even requests this for dinner.  Yes, as the main meal.

This recipe couldn't be simpler.  All you need is sausage, cream cheese and Rotel.  Oh, and don't forget the Fritos Scoops.  Don't even attempt to use any other chip to scoop this deliciousness!

So simple.

Ingredients

1 roll Jimmy Dean sausage, 16 oz (I use regular, but if you're wild use the spicy!)
2 packages cream cheese, 8 oz each (the boxed kind is easier to unwrap, but the tubs were on sale)
1 can Rotel, 10 oz (I use mild, but you can get original if you're a spice fan)

Preheat oven to 350.  Brown and crumble sausage in nonstick skillet.  Gradually add the cream cheese, stirring constantly to help it melt.  You don't want to completely cook it, if it's a bit chunky that's ideal.  Pour in can of undrained Rotel, stir to combine.  Transfer to 8x8 glass baking dish.  Bake uncovered for about 25 minutes, stirring once halfway through.  Serve immediately with Fritos Scoops! 

SMOKY SAUSAGE TORTELLINI

This meal had such an amazing smoky flavor.  Did I mention how easy it was to make?  It took 20 minutes and only used ONE PAN.  Yup, I only had to wash one skillet, and since it was nonstick it was even easier to clean.  I got the recipe from one of my favorite blogs and only made two changes.  The recipe calls for heavy cream, but I subbed fat free half and half.  I honestly didn't notice a difference in taste or creaminess.  Oh and I used chicken prosciutto parmesan tortellini instead of plain cheese.

Make this and I promise you will be happy.

Note: the recipe claims to make 4 servings, but we ended up splitting it between the two of us.  It's okay though because I used fat free half and half.  Diet food.  Right???