Brussels Sprouts Lasagna

Just when you thought it was safe to wear short sleeves..

Seriously, what’s up with this weather? Yesterday it was 83 degrees and picture perfect. Today, the wind is blasting and the temperature is 58. Tomorrow the forecast is 81 and calm.

And I’m accused of being fickle? Sheeeeesh……

Anyhoo, this lasagna, although unusual, was tremendously well received at Chateau W (aka our house). An amalgamation of two similar recipes, I used crepes instead of the standard lasagna noodles, and the end result was outstanding. It’s light, full of flavor and if you prepare the crepes ahead of time, it comes together in a snap.

Speaking of crepes, I always use Alton Brown’s recipe. They come out perfect every time – just make sure to follow the directions and let the batter rest for at least several hours. I usually make a double batch, stack the finished crepes between sheets of wax paper, and freeze them. However, the posse love them fresh out of the pan, dusted with cinnamon sugar and a drizzle of maple syrup.

That sounds so good right now, I think I want to go prepare a batch….

Brussels Sprouts Lasagna – adapted from Serious Eats and How Sweet Eats

  • 12 crepes
  • 4 tbs. olive oil
  • 1 pound brussels sprouts, shredded
  • 2 shallots, finely chopped
  • 1 leek, pale green and white part only, rinsed and thinly sliced
  • 3/4 teaspoon pepper
  • 16 ounces white mushrooms, stems removed, wiped clean, and sliced
  • 3 garlic cloves, minced
  • 1/2 tsp thyme leaves
  • 3 tbs. unsalted butter
  • 3 tbs. flour
  • 3 cups milk
  • 1/4 cup grated parmigian reggiano cheese
  • pinch of cayenne pepper
  • 1 cup marinara sauce
  • 1 lb. mozzarella cheese, grated

Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.

Heat a large skillet over medium heat and add 2 tablespoons of the olive oil. Add the sprouts, shallots, and leek; season with pepper, stirring to coat. Cook until the sprouts soften and become bright in color, stirring occasionally, for about 5 to 6 minutes. Remove the sprouts from the skillet and set them aside in a bowl.

Using the same skillet, add the remaining olive oil. Add the mushrooms, stirring well to coat. Cook, stirring occasionally, about 6 to 8 minutes. Add the garlic and cook for another minute or two. Season with black pepper and thyme.

In a saucepan, heat the butter over medium heat. Once it’s hot, whisk in the flour. Cook for 2 or 3 minutes, stirring constantly. Slowly whisk in the milk, stirring constantly as the mixture comes together. Cook, stirring constantly, until it starts to thicken, about 5 minutes. Add the parmigiano reggiano cheese, the marinara sauce,and pinch of cayenne.

To assemble the lasagna, spread 1/4 cup of the sauce on the bottom of the 9×13 dish. Lay three crepes across the bottom of the pan, then top with 1/2 of the brussels and 1/2 of the mushrooms. Sprinkle on 1/2 of the shredded cheese. Spread about 1 cup of the sauce over the top of the cheese. Repeat layers, ending with a top layer of crepes. Cover the whole thing with the rest of the sauce, spreading it out to the edges. Cover with a  sheet of foil and bake until bubbling around the edges, about 30 minutes. Uncover and bake for 10 minutes longer. Remove from the oven and allow it to rest for 10 minutes before slicing.

Impossible Taco Pie

Math has never, nor will it ever, be easy for me.

And I can accept that. 


For other members of our illustrious family, however, it’s as…… wait for it.….. simple as pie.

And yes, that’s probably the oldest and worst pun on Pi Day :)

Impossible Taco Pie – adapted from Betty Crocker

  • 1 pound lean ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 package taco seasoning mix
  • 1 can (4.5 ounces) chopped green chiles, drained
  • 1 cup milk
  • 2 eggs
  • 1/2 cup Original Bisquick mix
  • 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)

Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.  Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.  Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.


Pork and Poblano Pepper Tamale Pie

Now that the posse are back in school and life has resumed a bit of normalcy, I have found the time to get back into my exercise groove. Let’s be honest here, I just didn’t make the time over the past 6 weeks.


After completing my 30 day workout challenge to myself (and succeeding!), I took a break and enjoyed myself immensely over the holidays. Now, however, with a wedding to plan (sweet!), a house to build (yay for a spacious abode!), and three (count’em, THREE!) epic birthdays coming up in less than 6 months, I need want must have my exercise time to sort everything out in my head and plan accordingly.

And while I might not be able to micro-plan every event, I can at least figure out dinners a bit ahead of time.


Pork and Poblano Tamale Pie – adapted from Epicurious

  • 2 ounces fresh poblano chiles* (about 4 large)
  • 1 large green bell pepper
  • 1 1/2 tsp ground cumin
  • 1 teaspoon ground coriander
  • 1 10-ounce package frozen corn kernels, thawed (or 1 15 oz can, drained)
  • 2 tbs. vegetable oil or olive oil, divided
  • 1 1/2 pounds trimmed boneless country-style pork ribs, cut into 1-inch cubes
  • 2 cups chopped white onions
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 cup purchased salsa verde (tomatillo salsa)
  • 1/3 cup coarsely chopped fresh cilantro

Cornbread topping:

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp chili powder
  • 1 1/2 cups whole milk
  • 4 oz (1 stick) unsalted butter, melted
  • 2 large egg
  • 1 1/4 cups (packed) coarsely grated sharp cheddar cheese
  • Sour cream

For pie filling:  

Char poblano chiles and bell pepper directly over flame or in broiler until blackened on all sides. Transfer chiles and bell pepper to large bowl; cover and let steam 10 minutes. Peel, seed, and coarsely chop chiles and bell pepper.

Coarsely puree corn kernels in processor and set aside.

Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Sprinkle pork with pepper. Working in batches, add pork to pot and sauté until brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to medium bowl. Add remaining 1 tablespoon oil to pot, then add chopped onions and sauté until tender, about 5 minutes. Add ground spices, garlic, and oregano; stir 1 minute. Return pork and any accumulated juices to pot. Add salsa verde and bring to boil. Reduce heat; cover partially and simmer 30 minutes. Add chopped chiles, chopped bell pepper, and corn puree to pork mixture; cover partially and simmer until pork is very tender, stirring occasionally, about 1 hour 15 minutes longer. Season pie filling to taste with coarse salt and pepper. DO AHEAD: Pie filling can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm pie filling, stirring over medium heat, before continuing.Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron). Stir in chopped cilantro.

For cornbread topping:  

Preheat oven to 400°F. Whisk flour, yellow cornmeal, baking powder, and chili powder in large bowl to blend. Whisk milk, melted butter, and egg in medium bowl to blend.  Stir in shredded cheese and drop cornbread batter by large spoonfuls atop pie filling. Spread cornbread batter evenly to cover pie filling completely.

Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, 30 to 40 minutes. Serve tamale pie hot, passing sour cream alongside.

Potato, Cabbage and Bacon Casserole

I found myself at an impasse the other day. I was in a predicament, a quandary , and completely devoid of intelligent thought.

Translated – I couldn’t think of anything to make for dinner.

I try really hard to come up with something new and somewhat exciting for dinner several times a week. And I just wasn’t feeling anything – I was browsing recipe after recipe, for what felt like hours, but nothing jumped out at me and said, “MAKE ME”.

And then, like the sky clearing after a storm, I found it. I can’t seem to locate the glorious photo I took of this dish, but it was outstanding and the entire family requested it become part of the regular rotation.

Of course, anything with bacon is a surefire hit with J and Sabrina…..

Potato, Cabbage and Bacon Casserole – adapted from Serious Eats

  • 3 medium russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • Freshly ground black pepper
  • 8 slices (about 4 ounces) thick-cut bacon, diced
  • 1 small but heavy head green cabbage (about 2 pounds), quartered, cored, and sliced into ribbons
  • 1 large onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 tbs. apple cider vinegar (I used red wine)
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 cup half-and-half
  • 1/4 cup fresh breadcrumbs
  • Nonstick cooking spray
  • 3/4 cup grated mild white cheese, such as edam or gouda

Adjust oven rack to middle position and preheat oven to 375°F. Add potatoes to a medium pot and cover with water. Set pot over high heat and bring to a boil, then drop to a simmer. Cook potatoes until they are firm-tender, about 7 minutes. Drain potatoes and set aside.

Add bacon to a heavy-bottomed Dutch oven and set over medium heat. Cook, stirring, until bacon has rendered most of its fat, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

If bacon has rendered more than 3 tablespoons of fat, drain fat, reserving 3 tablespoons. Return Dutch oven to medium-high heat and add cabbage, onions, and garlic. Cook, stirring occasionally, and scraping up any browned bits on the bottom of the pan, until vegetables have wilted and begun to brown, about 15 minutes. Add apple cider vinegar and deglaze pan, stirring rapidly and scraping up any browned bits stuck to the bottom. Add potatoes to cabbage mixture and stir to combine. Season thoroughly with pepper, then add reserved bacon, parsley, half-and-half and breadcrumbs. Stir to combine.

Lightly coat the bottom of a large casserole dish with cooking spray. Add cabbage mixture and press firmly and evenly into pan. Top casserole with an even layer of grated cheese, then cover pan with a sheet of tin foil. Bake for 20 minutes, then remove foil and bake until casserole is bubbling and cheese has browned, about 20 minutes more. Remove from oven, let rest for 10 minutes, and serve.

Chicken and Tater Tot Casserole

I think, if my not-always-reliable memory serves me correctly, that this recipe was featured in the “Chopped Dinner Challenge” on the Food Network recently.

Yes, a quick check on their site confirms that my facts (and memory) are indeed correct.

alert the media. 

Anyhoo, tater tots, for the uninitiated, are ground up, formed, seasoned potatoes that are held in very high regard in this house. Very high regard. Very high. Very.



This was a winner all around and will definitely be made again.

Chicken and Tater Tot Casserole – adapted from Food Network

  • 4 tbs. unsalted butter
    2 carrots, cut into 1/2-inch thick rounds
    1 onion, chopped
  • 1 cup frozen peas
  • Fresh ground black pepper
    1/4 cup all-purpose flour
    2 cups milk
    1 cup white wine
  • 4 cups shredded cooked chicken
  • 3 cups frozen tater tots, thawed
    1 teaspoon fresh thyme leaves
  • 1 cup shredded sharp white cheddar cheese

Preheat the oven to 450 degrees F.

Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots and onions and season with pepper. Cook, stirring occasionally, until the vegetables are tender, about 6-7 minutes. Add the peas, and cook for another minute or so. Stir in the flour, and then whisk in the milk and wine and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a greased 2-quart baking dish. Sprinkle the cheese over the top of the chicken mixture.

Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 30 to 35 minutes. Let stand 10 minutes before serving.

Chicken Chilaquiles Casserole

Happy Friday and holy smokes today is August 1! School starts in three weeks – how thrilling is that? The posse get so mad at me every time I say that… but it’s an especially exciting year for them – Sabrina will be a senior and Alexander will be a sophomore!

If he lives that long…..

Anyway, I only have one thing to say about the month of July…. it was quiet. Quiet because it was just Sabrina and I for 90% of the time (unless you count the dogs, but aside from barking, they really don’t talk too much, thank goodness)…. J has been traveling nonstop, Alexander is in Vegas, so she and I have had a lot of time together.

A lot.

As in, I’m quite confident she’s ready for a break from me.

But no matter, we did all sorts of productive things, and most importantly she finally obtained her learners’ permit!


I’m so happy! However, given the fact that most of the roads here have 65-80 mph speed limits (which I love!), we have been taking drives out by the ranch, where it’s less…… congested…. with people anyway….

The bovine population is another story entirely.

Chicken Chilaquiles – adapted from The Wanderlust Kitchen

  • 2 dried ancho chiles, stems and seeds removed, torn into pieces
  • 2 cloves garlic
  • 1 cup mild beer
  • 1 (28 ounce) can of whole tomatoes, drained
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 (7.5 ounce) bag white corn tortilla chips (I made my own!)
  • 2 cups cooked shredded chicken
  • ½ lb. cheddar/jack cheese blend, shredded
  • ½ c. chopped cilantro leaves
  • 1 cup halved cherry tomatoes
  • 2 green onions, sliced
  • 1 jalapeno pepper, sliced (optional)

Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.

Puree with garlic, beer, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin and coriander. Simmer over medium-low for 10 minutes.

Preheat oven to 350 degrees. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.

Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.

Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, and jalapeno (if using).


Spinach-Rainbow Chard Lasagna

I’ve become a huge fan of rainbow chard lately, for two very important reasons:

1. It has a nice bitter tang to it, sort of like escarole and rapini,


2. The market down the street sells big bags of it already washed and cut up.

Conveniently, I might add.

So when I decided to make this lasagna a few weeks ago, instead of using all spinach, I tuned into my rebel side (stop laughing) and used a bag of chard that I had in the fridge.

And...dun.dun.dun….it was already washed and cut up.

Ready to go.

Spinach Lasagna – adapted from Martha Stewart

  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 pounds baby spinach (I used a combination of rainbow chard and spinach)
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 quart milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground black pepper
  • 8 ounces no-boil lasagna noodles
  • 6 ounces mozzarella, shredded
  • 1/3 packed cup (1 ounce) grated Pecorino Romano
Preheat oven to 375 degrees with rack in middle position.
Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions  and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
Spread 1 cup bechamel along the bottom of a 9- by 13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes. Remove lasagna from oven and let stand 20 minutes before slicing and serving.