Spinach & Sausage Lasagna

Spinach & Sausage Lasagna
Serves 8


12 ounces Premium Pork Light sausage
1 (15-ounce) container skim ricotta cheese 
1 (8-ounce) container light onion-and-chive flavored cream cheese
1 10 box frozen chopped spinach, cooked according to box & squeeze water completely 
Grey salt & pepper 
Red pepper flakes
1 large egg
2 teaspoons Italian seasoning
3 1/2 cups shredded mozzarella cheese, divided 
1 cup shredded Parmesan cheese, divided 
2 (26-ounce) jars tomato basil pasta sauce 
1 (16-ounce) package egg roll wrappers
 
Preheat oven to 350 degrees.

Cook & crumble sausage in skillet & set aside and allow to cool.  In the meantime mix the Italian seasoning with the mozzarella cheese and set aside. Combine the ricotta, cream cheese, & spinach.  Season the cheese mixture with the salt & pepper and red pepper flakes, add the egg, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese and mix together.  Cover the bottom of your baking dish with 1 cup pasta sauce. Cut egg roll wrappers in half lengthwise. Arrange 10 halves overlapping each other over pasta sauce. Top with sausage. Spoon 3 cups of pasta sauce over sausage and then sprinkle with 1 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers, top with remaining wrappers and finish with the remaining pasta sauce. Bake at 350° for 1 hour. Top with remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 15 more minutes. Let stand 15 minutes.

My sous chef, my precious nephew Sid

Balsamic & Champagne Chicken

Balsamic & Champagne Chicken
Serves 4

1 whole chicken, cut up, or 4 breasts, bone-in & skin on
1 sweet onion, roughly chopped
1 pint of grape or cherry tomatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup champagne vinegar
Juice of 1 small lemon
Grey Salt & Pepper
2 teaspoons fresh thyme, chopped
1/2 cup white wine
1 tablespoon chopped Italian parsley 

Preheat  oven to 350 degrees.  Add the chopped onions to the bottom of a roasting pan forming a nice layer, top with the tomatoes & season with salt, pepper and 1 teaspoon of thyme.  Place chicken over seasoned onions and tomatoes.  Mix together the oil, vinegars and lemon juice & drizzle over the chicken.  Season chicken with additional salt, pepper and thyme.  Bake for an hour and 10 - 15 minutes (or until juices run clear).  Place chicken on serving platter & tent.  Also place the tomatoes and onions in a serving dish, but reserve liquid in pan.  Place the pan over medium heat on the stove top and add white wine.  Increase heat and allow liquid to come to a roaring boil for about 7 to 10 minutes, make sure to scrape up all the bits on the bottom of the pan.  Spoon sauce over the chicken, sprinkle with chopped Italian parsley, and serve.

4th of July in Boston

We were lucky enough to get to visit Boston over the long fourth of July weekend.  This was our second visit & I can honestly say I love it even more now.  The following were some of my favorite sights.

Blackberry Martinis at the Atlanta Grill the night before we arrived

Bombolotti alla Vodka from the rooftop of Ristorante Fiore on Hanover Street

 Oysters from the Oak Room at The Copley Plaza

The amazing Oak Room Bar at the Copley Plaza

Poached Eggs from The Beacon Hill Bistro on Charles Street

Penguins at the aquarium

Jellyfish

The penguin exhibit was huge

We took the Ghost & Gravestone Trolley tour - an unforgettable experience

Paul Revere's House

"The Palace for the People" the Boston Public Library

Crab Cake Benedict from Stephanie's on Newbury Street.  They have great bloody mary's too.

Our beautiful room at the Fairmont Copley Plaza

The USS Constitution with the Bunker Hill Monument in the back on the fourth

Jonathan at The Bell in Hand Tavern on the fourth - of course we were enjoying  Sam Adams

Beautiful public rose garden

Out on Boston Harbor

Miss Catie Copley herself taking a break from her hard work

The fireworks over Copley Square

Sweet & Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin
Serves 4

1 1lb pork tenderloin
1 sweet or yellow onion, chopped
1 cup hot mustard BBQ sauce

Spray your crock pot with cooking spray.  Add the onion to the bottom of the crock pot. Lightly salt and pepper your tenderloin and place on top of the onions.  Drizzle the hot mustard sauce over the top of the pork & cover the crock pot. Cook on high for 3 1/2 to 4 1/2 hours (or on low for 7 1/2 -8 1/2 hours), remove from pot (will be fork tender) and place on serving tray, cover with the mustard and onion gravy in the pot.  Tent with vented foil for about ten minutes, slice or shred & serve.  Hope you enjoy!

Note - you can also do 2 pork tenderloins and just double the sauce without any other modifications.

Summer Vegetable Tartine with Herbed Goat Cheese

Grilled Summer Vegetable Tartine with Herbed Goat Cheese

Summer Vegetable Tartine
Serves as many as you like

Slices of rosemary foccacia
Slices of eggplant, red and yellow peppers, and tomato
Herbed goat cheese, see below
Arugula
Thinly sliced pancetta or bacon

Allow your sliced vegetables to get a nice char from the grill pan & your pancetta strips to crisp.  Rest vegetables and pancetta on a towel to absorb any excess liquid. Slightly toast your foccacia so that the crust is crunchy but the bread is still soft.  While still warm slather the slices with the goat cheese & then add the vegetables.  Top with sprinkling of arugula and pancetta and serve.  Enjoy!

I didn't add measurements for the ingredients because you can make just enough for yourself or to feed an army. You can use any vegetables or bread you like. Personally I think 2 of these open-face toasties is a perfect serving.

Herbed Goat Cheese - Mix 4 ozs of room temperature goat cheese with 2 teaspoons of fresh, chopped basil, oregano & thyme, and a touch of salt & pepper.  Store refrigerated in a sealed container.  Perfect on top of crackers or in stuffed chicken breasts.

My newest kitchen helper, Lady Louise