MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

  • Arrange chicken breasts in the bottom of a slow cooker.

  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

  • Pour over chicken breasts.

  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

  • Remove chicken pieces from crockpot and keep warm.

  • Transfer liquid to a saucepan and simmer over medium heat.

  • Whisk together the cornstarch and cold water until well blended.

  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

  • When thickened, serve over chicken. 

DOMINO EFFECT, ROUND ROBIN GEESE & UPSIDE DOWN APPLE PIE

Oh no the domino effect is in full force here!  I went out to the garage to ask hubby if he wanted upside down apple pie or key lime bars for dessert tomorrow night and the next thing you know I was cleaning out and packing up totes for storage.  

I’m not really complaining because it is a beautiful day and as long as you stay in the sun, it isn’t too cool.  So I got a couple dozen boxes gone through and created this pile for goodwill.

And this pile is for recycling…

And these totes are for storage.

While I was out there, I saw these geese.  There were thousands of them and they just kept going in circles.  Evidently the sunny day confused them as they finally left heading east into the snowy mountains.

And 2 hours later  I’m off to make that pie finally.

SIMPLE WOMAN’S DAYBOOK

FOR TODAY

Outside my window… to the west is gray and cloudy with the threat of rain… to the east is fluffy clouds, snow capped mountains, a hint of blue sky and the sun trying to peek through.

I am thinking… that there has to be silver lining somewhere under this black cloud called the VA!

I am thankful… for a blended family Christmas and everyone’s safe travels to and fro.

In the kitchen… we have a few new recipes brewing as I plan out January’s menu.  I swear it’s genetic.  I can’t follow a recipe without embellishing it.  Blame it on my family and all their quirky eating habits.  I have to add and eliminate ingredients to accommodate them, but in the end the results are still just as tasty.  I’ll post them soon on my food blog ALWAYS EAT ON THE GOOD CHINA.

I am wearing… my daily uniform LOL – 515 Levi’s, cozy wool socks and my favorite brown LL Bean sweater.

I am creating… some Christmas gifts for next year – quit laughing, these things take time.  I’m also creating some new recipes for:

  • Salad w/ Poppy Seed Tarragon Creme Fraiche dressing 
  • Broccoli Salad w/ Buttermilk Dressing and Bacon
  • Baked Potatoes w/ Shallot Corn Butter
  • Tangy Ranch Dressing
  • Hot Crab Rangoon Dip
  • Fruit and Nut Breakfast Ring
  • Kentucky Hot Browns 
  • Parmesan Corn Muffins
  • Beef & Barley Stew
  • Celery Soup w/ Gorgonzola Cream
  • Cream of Tomato Soup w/ Rice
  • Cream of Vegetable Soup
  • Lemon Tuna Noodle Casserole
  • Country Bistro Dinner
  • Chicken Francoise
  • Melted Cheese Burgers
  • Paprika Pot Roast
  • Apricot & Tarragon Pork Chops
  • Pork Chops w/ Roasted Apple & Onions
  • Apple Pie Cupcakes in a Jar

I am going… to JC Penneys, Michael’s, Costco and the grocery store.

I am wondering… about so many things that my head is swirling…

I am reading… Cook’s Illustrated The Science of Good Cooking and The 4 Hour Chef

I am hoping… to solve some paperwork issues this week – several letters to write and send certified regarding VA issues…

I am looking forward to… a weekend away with hubby soon…

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… the Christmas decorations are getting packed away and we’re getting back to daily life.

I am pondering… to live in the day and not worry about the future as much.

A favorite quote for today…

“The only way to have a friend is to be one.” 
— Ralph Waldo Emerson

One of my favorite things… spring cleaning – you’re laughing again!  Yes I love to clean and start fresh.  I have a confession to make though – I also like Fall cleaning, winter cleaning and summer cleaning.  I really am trying to pare down my life and live simpler.

A few plans for the rest of the week: sorting some storage boxes and converting the things I’m saving to rubber totes, repacking the Christmas decorations into newer boxes and/or rubber totes to get them back into the attic, creating a few new recipes and getting back into my exercise routine.

A peek into my day… cleaning out the pantry, laundry, blog catch up, a new recipe, Maple Pork Tenderloin & reading on my new kindle.

Favorite picture of the week… a freshly painted and clean room after the holidays.

CHEX PARTY MIX

CHEX PARTY MIX

3 cups corn CHEX cereal

3 cups wheat CHEX cereal

3 cups rice CHEX cereal

1 cup salted, roasted peanuts

1 cup pretzel sticks

1 stick butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

  • Preheat oven to 250 degrees.
  • In a large mixing bowl toss cereals and nuts together.
  • In a small saucepan melt butter.
  • Whisk in Worcestershire sauce and seasonings until well blended.
  • Pour over cereal and nuts and toss until evenly coated.
  • Spread on a large cookie sheet.
  • Bake for 30 minutes, stirring often until crisp.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.

SPICY PINK LEMON CHICKEN

    4 to 6 chicken breasts
    1 (6 oz.) can frozen pink lemonade, thawed
    2 tablespoons brown sugar
    2 tablespoons ketchup
    1 tablespoon APPLE CIDER vinegar
    2 tablespoons cornstarch
    2 tablespoons cold water

    • Arrange chicken breasts in the bottom of a slow cooker.

    • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

    • Pour over chicken breasts.

    • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

    • Remove chicken pieces from crockpot and keep warm.

    • Transfer liquid to a saucepan and simmer over medium heat.

    • Whisk together the cornstarch and cold water until well blended.

    • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

    • When thickened, serve over chicken.