Two Really Cool Guys & A Casserole

Tom, Jerry, and Pat Plenda

Made my Brussels & Gouda Casserole Recipe!

This makes me so happy!  I happened to be awake very late last night and with a final check of facebook, received the above photo.  What a pleasant surprise! 

This is doubly sweet, as this is from a childhood friend of mine, Stacey Plenda, whom was my VBFF until we moved away when I was 10. (Waaaah!) 

 I have just recently reconnected with her (sooooo happy that I almost cried), and cannot wait to meet up with her again...hopefully, soon!  

Apparently, her lovely Mom follows this blog :)

(Thank you, Mrs. Plenda, I am honored!!)

Naturally, I assumed that Mrs. Plenda had made the casserole, but as it turns out it was Tom (husband) and Jerry (son), whom try to help out in the kitchen as much as possible. 

Way to go guys!!  (We women love that!) 

Here is a note I received from Stacey about the event and the dish:

"They did make it with the brussels (and they were delicious)! My dad added mushrooms, because my mom likes mushrooms with everything, and onions because you have to have onions to give the mushrooms flavor, lol.  It turned out really great and we can't wait to have it again.

 As my brother says "IT WAS GOUDA"!!! 

Thanks again for trying my recipe "guys", and again I am sooooo impressed with your ability, especially in making the Bechamel~ that takes some finesse`!

I believe I will have to think up some more complicated dishes and test your skills further!

That would be fun!

Thanks for sending in your picture and your comments :)

Be Blessed!

oxoxoxo

Lasagna

This is a good one for the family-they love it and it is a good and hearty meal in itself!  Plus, there is so much food here in one pan, that it can be reheated for another few good meals!  There is nothing wrong with serving leftovers...and you can always change up the sides with salads and veggies.

You can omit or replace any of the meats or vegetables below, with whatever you prefer.  This is the recipe that I typically make at home:

1 lb. ground beef

1 lb. ground sausage (turkey, or altogether optional)

16 oz Ricotta Cheese

16 oz Shredded Mozzarella

4 whole tomatoes-chopped

2 medium Zucchini

2 Yellow Squash

1 cup Mushroom

4 Tbsp Oregano

2 Tsp Basil

2 fresh cloves of garlic

2 tsp Salt

1 tsp Pepper

1 Onion

4 Tbsp Olive Oil

1 package Lasagna Noodles (no-boil type)

1 cup water

Brown: ground beef, garlic, onion, and sausage in olive oil on medium high-in cast iron or stainless steel skillet.  Chop and crumble the meat as it is cooking,  add 1 tsp each of salt and pepper. When meat is browned, turn heat down to LOW.  Stir in chopped tomatoes and water.  Let simmer on Low for 2-3 hours.  Keep covered, stir occassionally.

In medium mixing bowl, combine Ricotta cheese and 1/2 of the Mozzarella.  Stir in 2 eggs, 3 Tbsp oregano (save 1Tbsp for topping), 1 tsp salt and basil.

Clean and chop Zuchinni, Squash, Mushrooms, set aside.

When sauce is done, layer a 9x13 glass or stone pan with meat sauce, noodles, cheese mixture, veggies; repeat until pan is full. (Laying just a small amount of the sauce as the base layer will help to keep noodles from stickiing to bottom, yet still allow for a good base to lift sections out of pan.)

Finish off the top layer with the remaining Mozzarella cheese. Yum!

Bake at 350degrees for 1-1/2 hours, until ingredients are HOT all the way through and top is nicely browned. 

Again, serve with salad or your choice of veggie side; and makes for great leftovers for the next night...or two!  Easy on Mom..yay, we'll take it!

Mangia Bene!

oxoxox

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

 

Sweet Apple and Chicken flavoring, combined with warmth of Bechemel...delightful.

 

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Bon appetite!  

xoxo

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

So this one started with me trying (for weeks) to figure out how to get my kids to eat those Brussel Sprouts.  The ones that I love and are so good for you...but they cannot stand!  After considering what flavors might meld well together, I came up with a FANTASTICO creation!  

It begins with a Bechamel Sauce and ends with Apple Chicken Sausage (or whatever flavor sausage you like :)

For this recipe, it is particularly important to use Gouda cheese..as the smokey flavor of the cheese gives just the right balance to the sweet flavor of the sausage...

And, it is important that you begin with a good Bechamel.  Here is how...

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Mangia Bene!

oxoxoxox