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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

by Pam on May 12, 2013

We had friends over for dinner and I wanted to make a hearty and healthy dish. I decided to make a lasagna using some ground chicken and basil sausage (that I get from my local grocery meat department), fresh kale sautéed with tons of garlic, and slightly caramelized onion. It was fairly simple to make and was a big hit with the adults (although my husband admitted he didn’t care for the kale). One of the kids had seconds but the rest thought it was just okay. My girlfriend, her husband,  and I all thought it was excellent and really loved the flavor and texture the kale added to this lasagna. I loved the fact that this lasagna was filling and tasty but also fairly healthy too.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30  minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half  of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture.

Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

 



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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna






Ingredients:

1 tbsp olive oil, more if needed
2 sweet yellow onions, sliced thickly
1 pound of chicken basil sausage (without casing) or whatever chicken sausage you’d prefer
1 tsp fennel seeds, ground with mortar & pestle
1 pinch of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 bunch of fresh kale, chopped
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 egg
2 tbsp fresh basil, chopped
1/2 cup of Asiago cheese
Dash of nutmeg
12 no cook lasagna noodles
2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce, (homemade or store bought), more if desired
Dried basil, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30 minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture. Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemon Yogurt Muffins

Lemon Yogurt Muffins

by Pam on May 5, 2013

My kids both had friends come over for a play date after school and I wanted to make them a tasty little snack. I found this recipe on Macheesmo[1] that looked perfect. I used lemon yogurt instead of Greek yogurt because that is what I had on hand. I also added a bit of vanilla to the muffin mix and more lemon to the glaze but other than that kept it the same. They smelled amazing while they baked and the kids were thrilled to see these on the counter when they came home. They all agreed that the muffins were absolutely delicious and ended up having two each. My kids gobbled up the leftovers the following day and said they still tasted great.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins.

Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.



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Lemon Yogurt Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.



Ingredients:

Lemon Muffins:

2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups lemon yogurt (or Greek yogurt)
Zest and juice from 1 lemon
2 tbsp unsalted butter, melted
1 egg
1/4 cup milk
1/2 tsp vanilla

Lemon Glaze:

2 cups powdered sugar
Juice of 1 lemon

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins. Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Macheesmo

References

  1. ^ Macheesmo (www.macheesmo.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

by Pam on April 29, 2013

I wanted a simple, healthy, and quick side dish to pair with the chicken and orzo I was making for dinner. I grabbed a zucchini and a container of grape tomatoes along with some feta and chives. I simply roasted the seasoned veggies for 15 minutes then topped them with fresh chives and feta cheese. My kids don’t care for zucchini so they weren’t impressed with this side dish. My husband and I, on the other hand, both loved it and thought it paired nicely with the rest of our dinner.

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly.

Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



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Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.



Ingredients:

1 6 oz container of grape tomatoes
1 zucchini, diced
2 tsp olive oil
Sea Salt and fresh cracked pepper, to taste
Feta cheese
Fresh chives, chopped

Directions:

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly. Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)