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Beef & Sausage Lasagna

November was supposed to be a quiet month for me. October was crazy but November was completely open. It was supposed to be a chance for me to relax and recharge before the Christmas holiday season kicked into gear.

As hard as I tried to keep the month open, my plan didn’t really work out. I’m not even completely sure how the month got so busy, or what, exactly, we did. We had a houseguest for a couple days, that we didn’t previously plan, but I think that other than that, it was just very busy with some long days (including weekends) at work, a week of sick kiddos, and struggling to keep up with housework. As the month ended, I ended up feeling more exhausted than refreshed.

The crazy month is why this recipe has taken a bit longer than I wanted to post. This lasagna is a go-to recipe for me, particularly for cooler weather and large-scale entertaining. While it is a good bit of work (it probably takes an hour or so to put together), it has 3 qualities that make it a favorite.

1) It can be made in advance and refrigerated or frozen.
2) It makes a huge dish and can easily serve 8-12 people. Or, it makes a lot of leftovers for weekday lunches or busy weeks when leftovers are all that we have for dinner.
3) Everyone loves it.

Unlike a lot of other lasagnas, it’s light on the cheese and full of meat. Also a little different from other recipes, I added a few extra layers – for a total of 4 layers of noodles – as we like a nice, thick slice.

This recipe has been heavily adapted from my mom’s old Good Housekeeping cookbook, Step by Step.

Make Ahead: This recipe can be made in advance, wrapped tightly in plastic wrap, and frozen for at least a couple of months. Lasagna should be allowed to defrost completely (about 2 days in the fridge) before baking according the the instructions below. If lasagna isn’t completely thawed, keep covered and bake until lasagna is hot throughout, before removing foil and cooking uncovered for the last 15 minutes.

Beef & Sausage Lasagna

Makes one large (9×13) lasagna

Serves 10

Ingredients:

1-16 oz. package lasagna noodles
1/2 lb. lean ground beef
1/2 lb. spicy Italian sausage, casings removed
1/2 lb. mild Italian sausage, casings removed
1 medium onion, small dice
1 Tbs. minced or crushed garlic
1 28-oz. can crushed tomatoes
2 Tbs. tomato paste
1 tsp. kosher salt
1 tsp. granulated sugar
1 Tbs. Italian seasoning
2 Tbs. dried basil
1-15 oz. container part-skim ricotta cheese
1 large egg
1/4 c. fresh Italian parsley
2 c. (8 oz.) shredded part-skim mozzarella
1/4 c. grated Parmesan cheese

Preheat oven to 375F.

Make the Meat Sauce: In a large skillet over medium heat, brown ground beef and both sausages, using a wooden spoon to break up any large chunks. Add onion and garlic, and continue to cook until translucent. Discard any excess fat, and add crushed tomatoes, tomato paste, kosher salt, sugar, Italian seasoning, and basil. Stir to combine. Bring to a boil and lower heat, simmering for 30 minutes.

Meanwhile, cook noodles according to package. When done, use tongs to remove noodles from water and lay noodles flat on a clean dishtowel on the counter. Allow to cool until you’re able to handle them with your hands.

Make the Ricotta Layer: In a medium bowl, combine ricotta, egg and parsley.

Assemble the Lasagna: On a clean countertop, line up meat sauce, lasagna noodles on the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9×13 at least) baking dish. It will make assembly easier and cleaner if everything is in one single work area.

First, spread a couple of spoonfuls of the sauce (I like to avoid the meat chunks for the bottom later) across the bottom of the baking dish, so that lasagna noodles don’t stick. Next, add a layer of lasagna noodles, followed by one-third of the ricotta, about 1/2 c. of the mozzarella, and about a quarter of the meat sauce. Do this two more times, so that you have 3 complete layers.

Add the final layer of lasagna noodles. If you have extra ricotta, you can add it here. Otherwise, top with remaining meat sauce, remaining mozzarella, and the grated Parmesan cheese. Feel free to add a little extra of either or both cheeses, if lasagna is not sufficiently covered.

Bake in preheated oven covered with aluminum foil for 30 minutes. Remove foil and bake for another 15 minutes, until sauce is bubbly and cheese is melted and starting to brown. Remove from oven and allow to stand for 15 minutes before serving.

Serve hot with a side salad and your favorite fresh bread or garlic bread.

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Bourbon & Brown Sugar Marinated Grilled Steak

After three weeks of rain and abnormally chilly weather, it looks like some semblance of spring or early summer is finally here, and I’m thrilled. I’m done with heavy meals, the stove and oven heating up the kitchen. I’ve been longing for lighter fare – grilled meats and veggies, lots of fresh fruit and herbs… everything cooked outside with the windows and doors open. And FINALLY! That time is here!

Due to our busy schedules, we’re frequently grilling with premade marinades or a quick rub of spices or even just kosher salt and freshly ground pepper. But on the weekends, I have a little extra time for those few extra steps that turn a simple grilled steak into something a little extra special. This recipe is one I’ve made several times. The marinade loans a great flavor to the meat, and later gets heated to a boiling point to create a sweet syrup to drizzle on the grilled steak.

Bourbon & Brown Sugar Marinated Grilled Steak

Adapted from Fine Cooking Grilling, 2008 (p. 33)

Ingredients:

1/2 c. low-sodium soy sauce
1/3 c. bourbon
1/2 c. firmly packed dark brown sugar
1 Tbs. Dijon mustard
1 tsp. hot sauce
2 lbs. steak (I used flank steak)

Marinade: Combine soy sauce, bourbon, brown sugar, mustard and hot sauce in a large ziplock bag. Add steak and marinate at room temperature for 15-20 minutes.

Cook: Meanwhile, preheat grill, with settings on medium.

Remove steak from marinade (save marinade) and grill to desired doneness – about 5-6 minutes per side for medium-rare.While steaks cook, place leftover marinade in a small pot on the stove and bring to a boil. Boil for 3 minutes until thick and syrupy.

Allow steaks to rest for 5 minutes before slicing thinly, across the grain.

Serve with a drizzle of sauce and your favorite summer sides.

Beef Wellington

I feel like Beef Wellington is one of those dishes you indulge in. It’s expensive and while not difficult to make, it does take a little bit of time. However, this recipe has become of of my favorite beef recipes and my go-to entree for special occasions, particularly for Easter. The beef is incredibly tender and the stuffing is full of flavor. I usually pair it with a simple potato dish, a roasted vegetable, and a salad – the beef is the star of the show and there’s no need to detract from it with fancy sides.

I’ve used this recipe (scaled accordingly) to make both individual Beef Wellingtons as well as one large Beef Wellington, which we then sliced. While I like the idea of everyone having their own individual serving, the larger one was easier to put together and honestly easier to accommodate appetites of varying sizes.

Beef Wellington

Heavily adapted (simplified) from Tyler Florence

Serves 6-8

Ingredients for the Mushroom Duxelles:

2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
3 pints (1 1/2 lbs.) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
1 1/2 tsp. fresh thyme leaves
kosher salt and freshly ground pepper

Ingredients for the Beef:

3 lbs. center-cut beef tenderloin, trimmed
extra-virgin olive oil
kosher salt and freshly ground pepper
all-purpose flour
1 lb. puff pastry, thawed
1 large egg, lightly beaten
cooking spray
coarse sea salt

Make the Duxelles: On the stove, heat a medium skillet over medium heat. When hot, add butter and olive oil.

Meanwhile, in a large food processor, pulse the mushrooms, shallots, garlic, and thyme until finely chopped. Add to skillet with melted butter and olive oil. Sautee for about 10 minutes, until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

I’ve made this step several hours ahead of time, and simply refrigerated it until ready to prepare the beef.

Prep the Beef: In a cast-iron skillet over medium heat, heat olive oil.

While the oil is heating, season all sides of the beef tenderloin with salt and pepper. Sear meat on all sides for only a few minutes, to seal in juices.

Assemble the Beef Wellington: Meanwhile, preheat oven to 425F and lightly flour the counter. Roll out puff pastry to 1/4-inch thickness, overlapping the two sheets of puff pastry as necessary. Spread duxelles in the center, to the approximate length and width of the puff pastry. Set seared beef tenderloin on top.

Combine beaten egg with a little bit of water to create an egg wash. Brush long sides of puff pastry with egg wash and then fold over, sealing in meat. Trim ends, if necessary. Brush with egg wash and fold over.

Spray a baking sheet with cooking spray. Gently place beef on prepared baking sheet, seam side down. Brush top with egg wash and sprinkle with coarse sea salt. Cut slits into top to allow steam to escape.

Bake for 30-45 minutes, until a thermometer inserted into the thickest part of the beef comes out at 125F. Allow to rest for 15 minutes, which will allow the meat to continue to cool until it reaches medium, about 140 degrees.

Manly Meaty Chili

Several years ago, some friends of ours entered the chili cook off contest at Pumpkin Chunkin. We never got to go, but we did get to test their award-winning (2nd place!) chili. This recipe is mine and my husband’s version of that recipe. Over the years, we’ve changed the prep and cooking methods slightly. We’ve also amended the ingredient list to better align with our kitchen staples and to omit some of the ingredients that are harder to find.

This chili is thick and meaty. It makes a huge batch. It’s a weekend recipe, because it takes a good 1-2 hours of prep and cook time followed by another couple of hours of simmering. We like to make it and have a bunch of friends over to help us eat it. When there’s leftovers, my husband will eat it for lunch every day until it’s gone.

Manly Meaty Chili

By Books n’ Cooks

Makes a ton

In a large skillet over medium heat, brown the following meats. As each browns, move to a plate or bowl until ready to add to the stockpot:

1 lb. lean ground beef
1 lb. hot Italian sausage
1 lb. sweet Italian sausage
1 lb. bacon or turkey bacon (optional)

Meanwhile, set a large stockpot over medium-high heat. Add

a little vegetable oil

When hot, add the following veggies, sauteing until soft:

2 bell peppers, small dice
2 large vidalia onions, small dice
10 cloves garlic, minced

When the veggies have softened, deglaze pan with

1 c. bourbon

Stir in the following ingredients and bring to a boil:

2 Tbs. taco seasoning
2 Tbs. chili powder
1 cap full of Hot Mrs. Dash or McCormick’s Perfect Pinch Southwest Blend
1/4 c. dried oregano
1/4 c. dried basil
24 oz. lager
2-8 oz. cans Rotelle
12 oz. tomato paste
28 oz. tomato sauce
8 oz. semi-sweet baker’s chocolate

When boiling, reduce heat to medium-low and add cooked meats as well as

1-15 oz. can kidney beans
1-15 oz. can black beans
1-15 oz. can Great Northern beans
1-15 oz. can pinto beans

Stir to combine. Cook for 30 minutes, stirring occasionally. Reduce heat to low and allow to cook for 2-3 hours.

Serve hot with your choice of toppings (i.e shredded cheddar cheese, minced onions, etc.) and side (i.e. tortilla chips, traditional corn bread, bacon corn bread (pictured above), etc)

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Sloppy Joes

I’m not feeling very inspired to write today. Maybe it’s because me and sloppy joes don’t really have a history. I had them at my in-law house one of the first times I went home with my hubby. Something about this recipe struck me and I ended up loving it. I think it’s the slight tang of the sauce. Sloppy joes quickly became a regular in our weeknight menu – it’s healthy & filling; it comes together pretty quickly; and it’s one of my favorite leftovers to take to work. Enjoy!

Above, served with mixed berry salad with vanilla syrup.

Sloppy Joes

Adapted from Ellie Krieger’s The Food You Crave p. 91

Makes 6-8 sandwiches

Ingredients:

1 lb. lean ground beef or turkey
1 medium onion, diced
4 tsp. minced garlic (4 cloves)
1 medium red bell pepper, seeded & small diced
1-15.5 oz. can low-sodium red beans, drained & rinsed
1 1/2 c. no salt added tomato sauce
2 Tbs. tomato paste
1 Tbs. red wine vinegar
1 Tbs. unsulfured molasses
1 Tbs. Worcestershire sauce
1 tsp. dry mustard
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
8 burger buns or sandwich thins for serving

Instructions:

In a large nonstick skillet over medium heat, brown meat and onions until meat is mostly browned.
Remove drippings from pan – pour or use a turkey baster to remove them – and add bell pepper and garlic, cooking for 5 minutes.
Stir in the rest of the ingredients, minus the burger buns. Cook for another 5 minutes until flavors meld together.

Serve on burger buns or sandwich this.

Make ahead and reheat in a crock-pot on low for 2-4 hours.

Nutrition: 1/2 c. of the sloppy joe mixture is 220 calories and will yield a full 8 servings.