Posts Tagged ‘spinach’


I went to a pasta themed game night the other night and I brought lasagna as my dish. It turned out to be a success with a few folks asking for the recipe, so here it is. I don’t like ricotta cheese, blech, so this is a straight mozzarella version. I apologize for not having any pics, I may have to update the blog in the future when I make it again.

1 pound ground beef (or ground turkey)
large bag of mozzarella cheese
45 oz jar of your favorite spaghetti sauce (I used Ragu’s chunky garden)
bag of raw spinach, or baby spinach
one or two links of Eckrich skinless turkey sausage sliced into quarters(depends on how meaty you want it)
small can of mushrooms
lasagna noodles
oregano
sugar
salt and pepper
garlic powder

Pre-heat oven to 350. Brown turkey sausage in a skillet and brown ground beef (turkey) in a separate pot. Drain beef/turkey and return to pot. Add turkey sausage and season with garlic, salt, pepper, and oregano. Add spaghetti sauce and stir. Reduce heat once sauce gets hot so it doesn’t splatter.  Add 2 to 3 tablespoons of sugar as well as the mushrooms and stir.

In a large pot, boil lasagna noodles as instructed on box. (Break noodles to a size to fit your casserole dish if you have a square one) When noodles are ready, spray large casserole dish with olive oil spray or any other type of cooking spray. Spread a “light” layer of sauce. Line noodles on top of the sauce. Spread another layer of sauce, add layer of spinach leaves, and lastly a generous layer of cheese. Repeat with each layer depending on how deep your dish is, three is usually the max.

Bake for 20-30 minutes, watching at 20 minutes until the cheese is nice and melted on top. Enjoy!

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Nothing unusual on our trip home from the day care this past Friday. I asked Nariah what did she want for dinner and after saying “You know what we haven’t had in a long time???? Breakfast food!“, I was sold on the idea. Then came the special request : “Can you grill breakfast food?
Can I grill breakfast food?
If you can grill breakfast food, then you can grill anything daddy!
I assure you baby, that I can grill breakfast food
You’re the best daddy ever!

Now I’ve never grilled breakfast food before, but I do remember maybe middle school or high school time frame staying at my paternal grandparents and the power went out (or “current went out” as they say in the county) and Papa grilled some eggs on aluminum foil. That’s the extent of my breakfast knowledge. Building on that, here’s how you can secure your super parent status with your child, or for yourself, the food was that good. Even Toya was skeptical when I told her what we were doing and made the “I don’t know about this one” face, but she loved it.

Menu:
Scrambled eggs with fresh spinach, green peppers and orange peppers
Turkey bacon (the pork was frozen, didn’t feel like thawing out)
Maple sausage links
French Toast
Grilled home fries (strips)

Preparation:
Start grill and arrange hot coals for mostly direct heating. (Leave about 1/4th coal free to allow the potatoes to finish cooking with ease) 

Home fries:
2 large red new potatoes, halved lengthwise and then cut into strips (steak fry sized)
Toss strips in a bowl with olive oil and set aside

Scrambled eggs:
5 eggs mixed in a bowl
handful of diced green peppers
handful of diced orange peppers
2 large handfuls or more of fresh spinach leaves
1 tablespoon of butter
Garlic powder
Jane’s Krazy Salt (or salt and pepper)
2 slices of american cheese (or your favorite cheese) 

French toast:
6 slices of potato bread
2 eggs scrambled
About a cup of milk? (I didn’t measure, sorry, maybe it was in between that and 1/2 cup?)
4 shakes of nutmeg
3-4 tablespoons sugar
1-2 tablespoons of cinnamon
1/2 shot of Disaronno Amaretto 
Mix ingredients except bread and set aside. 

Grilling:

Brush hot grates with olive oil soaked in a paper towel. Set a large cast iron skillet on grill to pre-heat. Lay potatoes across the coals and shake garlic powder and salt/pepper over them. They will burn fast so keep and eye out on them. When they brown to your liking, flip, season, and brown some more to your liking and then move to the “coal free” zone of the grill. Fold bacon into a ribbon (see pics) and place over coals along with the sausage. As soon as the meat is done (flipping and turning) remove to a plate and get ready for the eggs and french toast, these cook the quickest.

Add butter to the skillet and in about 10 seconds add the peppers. Wait about 30-45 seconds and then add the spinach. Dip potato bread into french toast mixture, coating both sides, and then lay over hot coals. When the spinach cooks down a little, add garlic and salt/pepper and then stir frequently as the spinach reduces. Check french toast and flip when needed. After one round of french toast are completed, start another batch and then add the eggs to the skillet. Let it sit and sizzle for a good 10-15 seconds before stirring. After about 30 seconds add your cheese and continue stirring until your desired doneness is reached and season to taste in this last leg of stirring. Remove eggs and remaining french toast to plate.

Check doneness of the potatoes and remove or continue to cook to your liking. The thinner ones will cook faster.

Serve and enjoy.
You can also grill pineapple rings sprinkled with brown sugar (we were out, so I couldn’t show you this go around)

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