Sausage and Basil Lasagna

Ingredients-
1 Lb Italian Sausage ground
1 Small Onion 1/2 inch dice
2 Peppers any color 1/2 inch dice
1 box Lasagna Pasta
1 Lb Feta Cheese
2 Lb Mozzarella shredded
5-6 Sprigs Fresh Basil
2-3 Jars of your favorite spaghetti sauce or a homemade marinara I will include a recipe at the end of this post.

Directions-
1. Cook pasta as directions say on the box. While cooking pasta cut onions and peppers.
2. In a large saute pan over medium high heat add sausage and onions and peppers and cook until sausage is browned 7-9 minutes, drain fat.
3. In a 9X13 inch pan pour sauce into bottom until about 1/4 to 1/2 inch thick. Add first layer of pasta, add 2-3 cups of sauce and spread it out. Next add half of the sausage and veggies and spread evenly, add half of the feta and mozzarella then place basil leaves on top of the cheese. See picture below.

4. add second layer just like the first but without the basil. Heat oven to 350, cover with foil and cook for 45-50 minutes. Take out of over remove foil, put back into oven for 10-15 minutes to give the cheese a little color. Remove from oven and cut into even sized pieces… enjoy!

Marinara-
2 Tbl Oil
1 Small Onion
2 Tbl Garlic small dice
1 Tbl of each of the following, Pepper, Salt, Basil, Oregano
3/4 Cup Red Wine
2 Cups Chicken Stock
1 28oz Can Diced Tomatoes
1 28oz Can Crushed Tomatoes

Directions-
1. In a large pot over medium high heat add oil, onions and garlic. Cook for 7-9 minutes or until onions are translucent. Add spices and cook for 3-4 minutes, deglaze with wine cook for 2-3 minutes add stock. Bring back up to a boil and reduce by half.
2. Once reduced add both cans of tomatoes, bring back up to a boil. Cover and reduce heat, let simmer for 1 1/2 hour or until it thickens up some. Stir every 15 minutes and taste each time you stir it just to check the flavor adjust it to how you like it. Remove from heat and use right a way or let it cool and put in fridge it should keep for about a week.

Sausage and Shrimp Jambalaya

A friend of mine Kate Ferris wanted a cajun recipe for a party she is having. Kate I hope you enjoy this Jambalaya. I do love calun food Dirty Rice and Red Beans and Rice, so there should be more to come.
Ingredients-

1lb Andouille Sausage sliced
1lb Smoked Ham diced
1lb Shrimp size 21-25
2 Tbl oil
1 Tbl Butter
1 Medium Onion 1/2 inch dice
2 Bell Peppers any color 1/2 inch dice
3 Celery sticks 1/2 inch dice
1 14oz Can of Diced Tomatoes
4 Cloves Garlic minced
1 Jalapeno seeded and minced
1 Bay Leaf
1 1/2 Tbl Oregano
1 1/2 Tbl Thyme
2 Tbl Pepper
1 1/2 Tbl Salt
2 Tbl Tomato Paste
5 Cups Chicken Stock homemade or Low Sodium
2 1/2 Cups Long grain Rice
5-9 Dashes of Hot Sauce(Tabasco or Franks Red Hot)
1/2 Cup green Onions chopped
3/4 Cup Cilantro
3 Lemons squeezed

Directions-

1. In a large stock pot over medium heat add oil, when hot add sausage and ham and cook 7-9 minutes. Remove and set aside.
2. In same pot add butter, onion, peppers and celery saute for 7-9 minutes, add diced tomatoes, garlic, oregano, thyme, tomato paste and jalapeno. Stir and saute for 3-4 minutes.
3. Turn up heat to medium-high add stock and bring to a boil, stir in rice, ham, sausage, bay leaf, hot sauce, salt and pepper. Bring back up to a boil, reduce heat to a low simmer cover and let cook for 20 minutes.
4. Add green onions, 1/2 cup cilantro, lemon juice and add the shrimp and mix. Remove from heat leave it covered and let it steam for 15 minutes, serve and garnish with extra cilantro… enjoy!

Shrimp and Smoked Cheddar Grits

My wife and some of her friends went out lunch and she came back all boisterous. She begged me to make this for her (and Kate!). I went to work and asked Executive Chef Greg Strickland about grits and shrimp. Chef said of course I have a shrimp and grits recipe, this is what he wrote down. Try it my way or throw in your own flare!

 I also did this recipe as a single serving.

Ingredients-

6-7 Shrimp size 21-25
1/4lb Andouille Sausage sliced
1/3 of 1 Shallot cut into rings(originated in Central or Southeast Asia, travelling from there to India and the eastern Mediterranean)
1 Mushroom sliced
1 tsp Fresh Thyme
1 tsp Garlic minced
1 Tbl Worcestershire
1/4 Cup Heavy Cream
2 Tbl Butter
1/2 Cup Grits instant
1/4lb Smoked Cheddar Cheese (the key is smoked!)
Diced Tomatoes and Green Onion for garnish
Salt and Pepper to taste

Directions-

1. Cook grits as directed, when done add cheese and whisk until combined.
2. While grits are going, heat a small saute pan over medium heat, once hot add sausage and cook 5-7 minutes. Add Shallots, garlic, mushrooms and thyme and saute for 3-5 minutes.
3. Deglaze with worcestershire, once it boils(which should be right away) add shrimp and cream, bring up to a boil, cook until shrimp is cooked 4-5 minutes.
4. Serve in a bowl and garnish…Enjoy!