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Lentil and Chicken Sausage Casserole

Lentil and Chicken Sausage Casserole
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Servings
4
Servings
4
Lentil and Chicken Sausage Casserole
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
  2. Slice the sausage into 1/2" coins. Heat a medium skillet over high heat. Add the sausage slices and cook until lightly browned on one side, 3 - 4 minutes.
  3. Turn the sausage and cook another 3 - 4 minutes. When the second side is browned, remove the sausage from the pan add to the lentils in the casserole.
  4. Add the tablespoon of olive oil to the pan and swirl to coat the bottom. Add the onions, mushrooms, and garlic and cook for 5 minutes or so stirring often. Add some of the chicken stock if things seem dry.
  5. Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
  6. Mix all the ingredients together and cover with foil. Bake in the oven for 30 - 35 minutes or until things are bubbly.
  7. Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
  8. Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
  9. Turn the oven to broil and let the casserole go 3 - 4 minutes until it is golden. Remove from the oven and let set 10 minutes before serving.
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Pizza Frittata

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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Grilled Vegetable Stacks

Grilled Vegetable Stacks
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Servings
4
Servings
4
Grilled Vegetable Stacks
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the stems from the mushrooms. Use a spoon to scrape the gills out of each mushroom. Wipe them with a damp paper towel and place them in a gallon zip top bag.
  2. Place the remaining vegetables in another zip top bag. Try to lay them flat.
  3. Divide the Balsamic dressing between the two bags. Seal the bags and turn them a couple of times to distribute the dressing. Refrigerate for at least 4 hours.
  4. On a grill set at high heat and using a grill mat or pan, cook the mushrooms, turning as needed until they are somewhat soft. If you have a second rack on your grill move them to it top side up.
  5. Add the vegetables to the grill. Start with the onions. It is helpful to use toothpicks to hold the slices together.
  6. Once the onions begin to brown, add the squashes. Continue to cook the vegetables turning occasionally until they are beginning to soften and are browning.
  7. Remove all the vegetables and the mushrooms from the grill. Add the tomatoes. These will cook while you assemble the stacks. Enlist a lovely/handsome assistant to keep an eye on them while you do this.
  8. Assemble the stack as follows: Mushroom, onion slice (don't forget to remove the toothpicks), zucchini slice, pepper chunks, and yellow squash slice. You will have some squash slices left over, do with them as you wish, but they do fill out the plate nicely.
  9. Remove the tomatoes from the grill, and add them to the stack. Top each stack with a slice of the mozzarella.
  10. Anchor each stack with a toothpick. Trust me, don't skip this step. Return the stacks to the grill and cook, covered until the cheese begins to melt.
  11. When everything looks beautiful, bring the stacks in and remove the toothpicks. Serve with a nice salad and the remaining squash slices.
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Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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Fresh Corn and Squash Skillet

Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Fresh Corn and Squash Skillet
Print Recipe
This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the chopped red onion and cook for 2 or 3 minutes until the onions begin to soften.
  3. Add the corn kernels and cook for several minutes more. Add the peppers and garlic and cook for 2 minutes or so.
  4. Add the zucchini and squash and cook another few minutes. Everything should be tender yet have a little crunch.
  5. Add the chopped tomatoes and stir to combine,
  6. Reduce the heat to low and add the sour cream. Stir to blend and cook for several minutes until the everything is heated.
  7. Add the shredded cheese and stir and continue to cook until the cheese is melted.
  8. Taste and add salt and pepper as needed. Sprinkle the cilantro on the vegetables and toss lightly. Serve.
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