'Quick' Sausage and Mushroom Lasagna

A week or so ago my husband not so subtly requested I make some lasagna. Doesn't he have pretty handwriting?

Well he requested lasagna and stuffing, but I clearly wasn't making both for dinner and decided the stuffing could wait until I made it with my mom, because her stuffing is amazing. So lasagna it was, and I got around to making it this past weekend.

I found a Bon Appetit recipe for a 'quick' lasagna, but please keep in mind that no lasagna is really that quick, this recipe is just not as time consuming as a lot of other lasagna recipes. The main reasons are because because it doesn't require you to make your own sauce and it uses no boil lasagna noodles. I like the recipe because it's an overall good base and you can mix up the ingredients you use. You can make it vegetarian and just use mushrooms, spinach, squash and zucchini or you can mix up the meat and use prosciutto or turkey sausage. You can mix up the sauce and use pesto instead of a traditional red sauce and you can of course play with the cheeses. The list could go on, but the point is you can really cater this to fit your tastes. It's really good as is too though! My only issue was I didn't like sharing my bottle of wine with the lasagna, it did help add some really nice flavor to the sausage and mushrooms though. This Sausage and Mushroom Lasagna Recipe is one I will definitely be using again, both as is and with some variety. Keep reading for the recipe with a couple of slight variations that I made this time around.

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Lynne's Zesty Zucchini Bites

So this weeks Gameday post is going to lean on the healthier side than the past couple of weeks. I mean all of my teams are 0-2, which means I've been drinking too much beer, so I need some Gameday appetizers that will help balance out those beers. Remember when I told you my bridesmaids requested everyone fill out a recipe card for my shower? Well this recipe comes from there, see I told you it was a good idea and perfect for me. It's my friend, Ellen's moms recipe, and it hit the spot when we were taste testing it tonight. It got some mmm's and yums out of my buffalo wing loving husband, so thank you Ellen & Lynne!

Ingredients
2-3 small to medium zucchinis (approx 2 lbs)
2 tablespoons olive oil
1 teaspoon hot pepper flakes
salt and pepper
parmesan cheese, shaved or cut into thin slices
bite size bagel chips, I had a heck of a time finding these and you can tell by the picture mine weren't bite size but still worked well

Directions
Preheat oven to 400 degrees.

Slice zucchini into thin rounds, using a mandolin if possible, I love my mandolin. Spread sliced zucchini evenly onto an ungreased baking sheet, making sure they are not overlapping. Roast zucchini in the oven, checking and flipping approximately every 5 minutes. Cook for 15 to 20 minutes or until edges are browned and zucchini is cooked.

Once cooked, place zucchini into a bowl while still hot, adding olive oil, red pepper flakes, salt and pepper and stirring together. Refrigerate zucchini mixture for several hours, the more the better. Lynne recommended 12, I did about 8 because I was hungry. 

To assemble, place parmesan slice and zucchini on bagel chips. Enjoy!

Steamed Whole Artichokes & Aoili Garlic Mustard Sauce

A couple years ago I was out visiting family in California, and my sister-in-law made steamed artichokes. I was wowed, I never realized how simple this was to do and it makes for a great appetizer, snack, or side dish. I know I have some beginning cooks following blog and thought you guys might find this steamed artichoke post helpful. Usually I dip the artichoke in butter and lemon juice, or just eat it plain. Recently I tried it with this Aoili Garlic Mustard Sauce from Trader Joe's, and boy was it good.

Not just for dipping the artichoke, in fact I think I still like the artichoke better just dipped in butter and lemon juice, I'm still deciding. Back to this mustard though, pick some up the next time you're at Trader Joe's, it's good stuff, it's great on sandwiches, with sausages, and all of the other uses you have for mustard.

How To Steam an Artichoke
1. Wash artichoke under cold water
2. Cut off stems close to the base 
3. Put about 1 inch of water in a stove top pan (you can add a clove or two or garlic and a bay leaf for flavoring if you want, but it's not necesarry)
4. Add artichokes to pot 
5. Cover pot and bring to simmer, continue to simmer for about 40-50 minutes. 

How to Eat an Artichoke
1. Pull off petals 1 at a time
2. Dip in butter or sauce, if desired
3. Place flesh side down in your mouth and scrape meaty end with teeth, if it doesn't come off easily then it wasn't cooked enough
4. Once petals are eaten, scrape off the inedible fuzzy party covering the heart
5. Cut into pieces and dip into sauce to eat (this is the best part!) 

Nutella Swirl Blondies

To thank Kiss My Whisk's first facebook fan, I want to make her a sweet treat. I had trouble deciding what I wanted to make, but when I was at the grocery store last week the Nutella basically jumped off the shelf into my cart. So I decided I wanted the sweet treat to incorporate Nutella, because everyone loves Nutella. I opted to swirl the Nutella on top of my Mom's Blonde Brownies aka Peyton's Brownies in my family. Peyton's my nephew and when he was little my mom would never dare fly out to see him without these blondies in hand. 

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Kiss My Whisk Has Moved & Joined Facebook!

My IT department, aka Mr. Kiss My Whisk, has upgraded me from Blogger, so my apologies if you have experienced any problems during the transition. If you have linked directly to any recipes those links will need to be updated, and you may need to update your RSS feed as well.

Also, Kiss My Whisk now has a Facebook Page, so go on over and like it!

http://www.facebook.com/kissmywhisk

Welcome to the new Kiss My Whisk!