Leslie's Baked Ziti

This very versatile recipe has evolved so much that I can barely read the recipe card it started on - there are so many side notes!  My most recent and favored version combines Italian sausage, fresh mushrooms and spinach for an easy anytime dish.  This is also great as a "meals-on-wheels" dinner, as I call them.

Ingredients:
12 oz whole wheat penne pasta
16 oz mild Italian sausage, ground
About 1 C chopped yellow onion*
2-3 cloves garlic, minced
Cremini, white or Baby Bella mushrooms (your choice) - about 2 C thickly sliced*
About 3 C fresh spinach, roughly chopped*
1 jar tomato & basil pasta sauce
8 oz can tomato sauce
8 oz mozzarella cheese, shredded
Couple handfuls of shredded Romano cheese

*These are estimates - I never really measure!  :-)

1. Start a large pot of water to boil then cook pasta until just al dente.  (It will finish up in the oven.)
2. While pasta is working, cook sausage, onions & garlic until sausage is no longer pink.
3. Add mushrooms to the skillet & cook another 5 minutes.
4. Add spinach to the skillet, stir in & let it wilt.
5. Drain pasta and return to the pot, stir in sausage mixture, pasta sauce, tomato sauce & half of the cheese.  Mix well, then pour into a large baking dish & cover with foil.  Bake at 350 degrees for 25 minutes.
6. Remove foil & top with remaining cheese.  Return to the oven, uncovered, for another 5 minutes or so, until the cheese is nice & bubbly.
7.  Remove from oven & allow to cool for 10-15 minutes... while you prepare garlic toast or other side!  ENJOY!

Kitchen note: As I mentioned, this is a great recipe for sharing. When I take this meal to someone, I dish it into 2 seperate baking dishes (foil baking pans are perfect) then deliver one unbaked with the extra cheese on the side and directions on a Post-it... and keep the other for me.  :-)  It could also be made ahead and refrigerated, etc.  You can even bake it in individual servings!

Variations: Try a vegetarian ziti with zucchini and yellow squash instead of sausage... or substitute chicken for something different!

Lasagna Fake-Out!

Love lasagna but hate the work??  You'll love this cheesy 30 minute fake-out!  Super easy and oh-so-yummy.

Ingredients:
1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese

1. Crumble sausage while cooking over medium heat.  Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach.  (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.)  Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning.  Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course!  :)

Tioli's Turkey Burgers with Orange Mustard Glaze

I discovered this recipe on Food Network's "Diners, Drive-ins & Dives" show.  Tioli's Crazee Burger in San Diego generously shared the recipe so I snatched it up and am GLAD I did!!  Hope you give them a try - they're awesome!

Ingredients:
1 1/2# ground turkey
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 1/2 tst kosher salt
1 oz vegetable oil
1/2 C diced onion
3 cloves garlic, minced
1/4 C diced jalapenos
9 oz orange marmalade (with peel)
1 1/2 tsp ground mustard
1/2 tsp white pepper
1 tsp chili powder

1. Blend paprika, black pepper, garlic powder & kosher salt for the burger seasoning.
2. Form 4 patties & season both sides.
3. Heat oil & saute onions, garlic & jalapenos.  Add orange marmalade, ground mustard, white pepper & chili powder.  Simmer 2 minutes.
4. Grill patties.  Mark over high heat then finish over medium.  (I highly suggest using an actual grill, not a grill pan!)  In the last few minutes of cooking, glaze the burgers.
5. Serve on toasted buns with whatever trimmings you like!

Baja-style Fish Hand Pies

I have to say that I was skeptical about this recipe but I love mango salsa so decided to try it.  It turned out DELICIOUS so had to share!  I DID change it up a little and will include my notes throughout.  The recipe that follows is copied directly from rachaelraymag.com and the recipe is courtesy of Susan Sugarman.

Ingredients:

1 mango - peeled, pitted & cut into 1/2-inch cubes (about 1/2 C)
1/3 C finely chopped red onion
1/3 C chopped fresh cilantro
4 tsp fresh lemon juice
Salt & pepper
Four 4-ounce skinless, boneless cod fillets (I used sole/what I had on hand)
1 tsp ancho or chipotle chile powder  (I used a chipotle grill seasoning)
One 16-ounce box phyllo dough
Extra-virgin olive oil, for brushing (I used a sprayer)
1/3 C sour cream
1/3 C mayonnaise
2 T snipped fresh chives
1 ripe avocado—peeled, pitted & cut into wedges

Directions:

1. Preheat the oven to 425°. In a medium bowl, combine the mango, onion, cilantro, 2 teaspoons lemon juice & 1/2 teaspoon each salt & pepper. Season the fish with the chile powder, salt & pepper.
2. On a work surface, lay 1 sheet of phyllo dough flat. Brush half of the sheet lengthwise with olive oil, then fold in half lengthwise. Brush the top of the folded pastry with olive oil. Place another sheet of phyllo on top, matching the 2 corners; brush the layered half of the sheet lengthwise with olive oil and fold the overhanging half lengthwise over the layered half. Brush the top with olive oil. Repeat the process with 2 more sheets of phyllo.
3. Place 1 piece of fish about 2 inches from the top short corner of the pastry. Scatter one-quarter of the mango salsa over the fish. Fold into a triangular package.
4. Brush the entire pastry with olive oil & transfer to a parchment-lined baking sheet. Repeat with the remaining phyllo, olive oil, fish & mango salsa.
3. Bake until the pastries are golden-brown, 15 to 18 minutes. Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, remaining 2 teaspoons lemon juice, the chives & 1/4 tsp pepper. Serve with the fish pies & avocado wedges.

MY NOTES:  It was a bit difficult to get the pies constructed.  Next time I will chop the fish, stir in with mango salsa and then make them.  Also, you could make about 6 pies rather than 4 with the amount of salsa... so if you'd like more, adjust the amount of fish to your liking.  ENJOY!!  :)

Leslie's Baked Chicken Chimichangas

I got the idea for these from the Penzey's Spices catalog but had to put my own spin on them, of course! :) Enjoy!!

The recipe as follows makes enough filling for about 15 chimichangas but they're small enough to eat 2 if you're hungry! You can always freeze extras for later... or make what you want and freeze the filling for another time (which is what I do).

Ingredients:
3 good sized boneless, skinless chicken breasts
2 T adobo seasoning**
**I suggest using Penzey's Adobo. Typical storebought is very salty & will potentially ruin your dish.
1 tsp chili powder
1/2 tsp ground cumin
3 T EVOO
1 C chopped onion
4 cloves of garlic, minced
4oz can chopped mild green chiles
14oz can diced tomatoes, 1/2 of juices drained off
1/2 C chopped fresh cilantro
Salt & pepper
15 - 10" flour tortillas (I use Guerrero)
Shredded cheese of your choice - I use a Mexican blend.
Black beans, prepared as below (OR use refried beans in a pinch)
2 T vegetable oil for basting
Sour cream & guacamole for serving, if desired

To prepare the beans:
29oz can (Goya) black beans, drained & rinsed
2 T EVOO
2 cloves garlic, minced
Salt & pepper

Heat oil over medium-high & add beans, garlic, salt & pepper (to taste). Stir, heating through and lightly mash as you go. Add a little water for a spreadable consistency. Set aside.

1. To make the best use of your cutting board, first prep onion & garlic, set aside. Prep cilantro, set aside (seperately).
2. Slice chicken & season with adobo, cumin & chili powder. Stir to coat & set aside.
3. If using the Guerrero tortillas, heat a large nonstick skillet over med-high and lightly brown tortillas on each side. Stack on a plate. If using regular torts, heat in the microwave until warmed through... this makes them more pliable & less likely to tear.
4. In the same skillet, heat 2 T EVOO (eyeball it) then add chicken to cook. When done, put aside in a large bowl to cool.
5. Add another tablespoon of EVOO to the pan then cook the onions & garlic until tender. Add chiles, tomatoes & cilantro, stir together & let simmer down until most of the liquid is gone. Salt & pepper to taste.
6. Meanwhile, on a clean cutting board, chop the chicken into small pieces & return to bowl. Add tomato mixture to the chicken and stir together.

Preheat oven to 425 degrees.

7. Assemble chimichangas: layer beans, cheese & chicken mixture. Fold in the ends then roll up like a burrito. Brush the seam side with vegetable oil and place seam side down into a large baking dish. Repeat for remaining tortillas.
8. Coat the tops with a brush of vegetable oil. Bake for about 10 minutes, until golden, then carefully turn over each chimichanga & bake another 5-10 minutes. Watch carefully!
9. Serve with a dollop of sour cream and guacamole!!

Kitchen Note: As mentioned above, you can freeze leftover filling for later. If you have leftover beans, they make great bean & cheese quesadillas - a regular snack at my house!!

Beefed Up Meatloaf

This recipe was a frequent favorite in my house during my low-carb kick. It's a great spin on an old classic!

Ingredients:
2 lbs ground beef
2 eggs
1/2 C grated parmesan
1/4 C diced red onion
2 T fresh chopped parsley
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp basil (or a couple T fresh, chopped)
1 tsp kosher salt
1/2 tsp pepper
---------
8 oz tomato sauce
6 oz tomato paste
1/4 C splenda
2 tsp white vinegar
---------
1/4 lb prosciutto or ham, thinly sliced
1/4 lb provolone cheese, sliced

1. Mix together 1st 10 ingredients in a large bowl. Prepare tomato topping by whisking together next 4 ingredients in a seperate bowl then stir 1/2 of topping into meat mixture.
2. On waxed paper, form meat into a 10x8" flat rectangle.
3. Layer on prosciutto & cheese then roll up the meat & pinch the ends closed.
4. Place in 5x9" loaf pan & top with remaining sauce. Bake at 350 degrees for 1 hour, 15 min.
5. Drain off fat & let rest 10 min. before slicing.

Skillet Meat Loaves with Mushroom & Onion Gravy

I must be in a good mood because I always thought to keep this recipe as one of my "family secrets". LOL But it's too yummy not to share! Enjoy!

Ingredients for meat loaves:
1 1/2 lbs lean ground beef
1 egg
1 tsp rubbed sage
1 T Worcestershire sauce
1 T dijon mustard
A handful or 2 of bread crumbs
Salt & pepper
EVOO

1. In a large bowl, mix all ingredients above, except EVOO, just until well-incorporated. Do not over-mix. Form into 6 oval "loaves", about 1" thick.
2. In a large skillet, 1 turn of the pan of EVOO over med-high heat, cook 3 meat loaves at a time. (Don't crowd the pan!) Several minutes on each side should have them well-browned & just cooked through.
3. Set aside and cover with foil to keep warm. Cook remaining 3 loaves.

Ingredients for gravy:
1 onion, sliced
About 2 C sliced mushrooms - crimini or baby bellas are great!
1 T flour
1 C beef stock
1/4 C half 'n' half or heavy cream
Salt & pepper

4. As meat loaves are cooking, prep onions & mushrooms. Set last 3 loaves aside & add about 1 T EVOO & onions to the hot pan. Let them carmelize then add mushrooms, cover with foil & "nest" another skillet into it to smother for about 5 minutes.
5. Add flour, toss to distribute & cook another minute then stir in beef stock. Bring to a simmer & let thicken.
6. Stir in cream, salt & pepper if needed. Serve gravy over meat loaves.