Spaghetti Carbonara

Also seen here.



Ingredients:
1 pound spaghetti
1/2 pound bacon, cut into 1 inch pieces
1 green pepper, diced (optional - obviously I opted not to this time)
3 eggs
1 tsp Italian seasoning
1/2 cup grated Parmesan cheese (plus more for serving)

Directions:
Put a large pot of water on the stove to come to a boil. Add the spaghetti and cook until al dente. Drain.

Cook the bacon on medium heat until crisp. Remove bacon onto a paper towel line plate. If you're using the green pepper, add it to the bacon drippings and cook until heated through, but not soggy, maybe two minutes. Move the peppers onto the paper towels with the bacon. Discard or save the grease for another use.

Meanwhile, in a large bowl whisk the eggs and Italian seasoning together. Add the hot noodles to the bowl and toss to cook the eggs and distribute the seasoning. Add the bacon (and pepper) and cheese and toss to combine. Serve with additional grated cheese on top.

Comments:
When the going gets tough, the tough... eat a lot of carbs. That's the saying, right? This is one of my favorite meals, right up there with the chicken noodle casserole that I hardly ever make anymore because Adam thinks it's gross. Anyway, it's easy to make, has bacon and cheese, and satisfies a hungry stomach after a rough day. And too much tequila.

Nacho Chicken & Rice Wraps

From Campbell's via Slow Cooker Magic in Minutes



Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas (10-inch)

Directions:
Mix the soup, water, salsa, rice and chicken in a slow cooker.

Cover and cook on low for 7 to 8 hours or until chicken is cooked through.

Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.

Comments:
Totally easy. I halved the recipe and put completely frozen chicken breasts in the slow cooker. I came home at lunch and cut them up a little. Turned out fine. The edges burned a bit and Adam didn't like it too much, but overall, a decent meal.

Adam Cooks: Chicken Caprese Calzones

From Adam's creative noggin - kind of a combo of these sandwiches and these calzones



Ingredients:
2 boneless, skinless chicken breasts
1/2 pound bacon, cut into 1 inch pieces
1/4 red onion, finely chopped
1 loaf frozen bread dough, thawed in the fridge overnight
fresh mozzarella cheese, sliced
dried basil
flour
1 egg lightly beaten with 1 tbsp cold water

Directions:
Preheat oven to 400 degrees and plug in your George Foreman grill to preheat. Line a baking sheet with parchment paper and set aside.

When the grill is heated cook the chicken breasts for about 15 minutes (from frozen) or until cooked through. Let the meat rest for a few minutes and then cut into bite-sized pieces.

Meanwhile, cook the bacon until crisp over medium heat. Drain onto paper towels. Discard all but about a tablespoon of the drippings. Return to the heat and add the onion. Cook until soft.

Lightly flour your rolling surface and roll out the bread dough to about 1/8 inch thickness. Divide in half (or quarters, depending how big you want them to be.)

Assemble the chicken, bacon, cheese, onions, and basil on one half of your dough circle. Brush one edge with the eggwash, fold the top over, and press to seal.

Place on the prepared baking sheet. Poke two or three slits in the top of the dough and brush with the remaining egg wash. Bake for 18-22 minutes, until browned.

Comments:
Adam went with making two ginormous calzones. They were very good, a nice remix of some of our favorites. The fresh mozzarella always makes me sick so he was nice enough to only put one or two slices in my serving. It's still messing with my digestive system, but it's so worth it. :)

Weekly Menu 4/25 through 5/1

May already. Wow.

Posting has been kind of light - not a lot of new recipes this past week. I'm working on a better balance of old vs new.

Saturday 4/25 - Hot Ham & Cheese Sandwiches

Sunday 4/26 - Turkey Burgers

Monday 4/27 - Nacho Chicken & Rice Wraps

Tuesday 4/28 - Beef Taco Skillet

Wednesday 4/29 - Adam Cooks: Chicken Caprese Calzones. Kind of a combo of these sandwiches and these calzones

Thursday 4/30 - Spaghetti Carbonara

Friday 5/1 - Out

Adam Cooks: Steak Salad Stuffed Pockets

From EatingWell.com via Yahoo! Food



Ingredients:
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound top round steak, 1 1/2 inches thick, trimmed
4 cups romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 small (4 inch) whole-wheat pitas, split open

Directions:
Position rack in upper third of oven; preheat broiler.

Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.

Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.

Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.

Comments:
Bwahahaha! He set the smoke alarm off again!

Anyway, these were good. A nice, all-in-one meal. He decided to go with flatbread rather than pita pockets and I think I would have stuck with the pockets. It was kind of difficult to eat with all the stuff falling out. He points out that he didn't have that problem due to his huge hands. I'm resisting making an ape comment here. I'm so restrained... Anywho. Outside of the mess, they were a great meal.

Weekly Menu 4/18 through 4/24

Saturday 4/18 - Sausage and Pepper Frittata

Sunday 4/19 - Adam Makes Dinner: Steak Salad Stuffed Pockets

Monday 4/20 - I'm planning to throw a whole chicken in the crockpot.

Tuesday 4/21 - Adam's on his own - my monthly professional association's meeting.

Wednesday 4/22 - Bacon Cheeseburger Salad

Thursday 4/23 - Chicken Tomato Pasta

Friday 4/24 - Fish. From a box.

Sausage and Pepper Frittata

From Everyday with Rachael Ray



Ingredients:
1 pound sweet Italian sausage, casings discarded
1/2 teaspoon crushed red pepper
1 bell pepper, chopped
1 onion, chopped
1 tablespoon butter
8 large eggs
1/4 cup milk
Salt
1 cup goat cheese crumbles

Directions:
1. In a medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7 to 10 minutes. Using a slotted spoon, transfer to a medium bowl.

2. In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes. Stir in the cooked sausage and the butter; reserve the bowl.

3. Preheat the broiler. In the same bowl, whisk together the eggs, milk and 1/2 teaspoon salt and pour into the skillet. Cook, scrambling the mixture, until almost set; top with the goat cheese. Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.

Comments:
I really tried to get out of making this last night. I got the wrong kind of sausage, was discouraged when I told Adam what was for dinner and his first response was "I don't like peppers." But I made it anyway. And it was good. And Adam liked it. I wish he'd stop with the "I don't like [fill in the ingredient]" before I make something using it. I mean, he generally eats it and likes it, but it makes me nervous about cooking it. *sigh*

Anyway. Totally easy, very tasty. And I discovered that goat cheese is quite good. Damn this lactose intolerance thing though. Man. I'm missing out on a lot of good stuff. I only left it under the broiler for three minutes or so because it started to brown too much and I didn't want it to burn. I then turned the oven off and left it in for a few more minutes to finish cooking. That worked well.

Broccoli and Cheddar Strudel

From Everyday with Rachael Ray



Ingredients:
1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
Two 10-ounce packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ounces cheddar cheese, shredded (4 cups)
2 teaspoons Dijon mustard
10 sheets frozen phyllo dough, thawed

Directions:
1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.

Comments:
As I'm sure you loyal readers of my blog (all two of you) know, I don't do phyllo. My version is obviously made with puff pastry. Why go through all that pain and suffering about keeping the phyllo damp and brushing butter when you can defrost the puff pastry while you're making the filling, roll it out a little, and fold it? Keep it simple!

Anyway. This recipe was easy to make and I liked the subtle leek flavor. I've been on a leek kick lately. They've been on the grocery list for the past three weeks straight. This dish is also similar to the calzones I make occasionally. Yum.

Beef Kebabs with Yogurt Sauce (Take Two)

From Everyday with Rachael Ray (also seen here)



Ingredients:
1 1/2 cups plain whole-milk yogurt
1/2 cup grated English cucumber, wrung out in a kitchen towel
1 teaspoon dried dill
2 cloves garlic, finely chopped
Salt and pepper
1 1/2 pounds ground beef
1/2 cup chopped flat-leaf parsley, plus whole leaves for garnish
1 1/2 tablespoons ground cumin
2 tablespoons extra-virgin olive oil
Warm pita bread, for serving

Directions:
1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.

2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness. Top each kebab with the yogurt sauce and parsley leaves and serve on a pita.

Comments:
Didn't follow the recipe this time since I knew they wouldn't work out on the grill (see previous entry referenced above for the disaster of my last attempt at this recipe.) I formed the meat into meatballs and baked them in the oven. It worked out well. And I got the cucumber in this time so that was good too.

Chicken Fajitas with Cowpoke Barbecue Sauce

From Slow Cooker Magic in Minutes



Ingredients:
For the sauce:
1 (8oz) can tomato sauce
1/3 cup chopped green onion
1/4 cup ketchup
2 tbsp water
2 tbsp orange juice
1 tbsp cider vinegar
1 tbsp chili sauce
2 cloves garlic, finely chopped
1/2 tsp vegetable oil
dash Worcestershire sauce

For the fajitas:
10oz boneless, skinless chicken breasts, cut into 1 x 1/2 inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
warm flour tortillas

Directions:
Combine the sauce ingredients in slow cooker. Cover and cook on high 1 1/2 hours.

Spray large nonstick skillet with cooking spray. Add chicken and cook over medium heat until browned. Reduce slow cooker heat to low. Add cooked chicken, bell peppers, and onion and stir until well coated. Cover and cook 3 to 4 hours or until chicken is no longer pink and vegetables are tender.

Add tomatoes. Cover and cook 30 to 45 minutes or until heated through. Serve with tortillas.

Comments:
I suppose that's the way you could have made this. If you planned ahead at all. Or were not lazy. In my world, this is how it went down: I totally forgot to pull the chicken out of the freezer. So I get to work and remember that I was supposed to prep this before I left. Oops. I run home at lunch to try and throw something together. I put chicken breasts that were still frozen solid in the crockpot. Threw the peppers and onions on top. Mixed the sauce ingredients together, threw that in the crockpot, set it on low for 5 hours and hoped for the best. When I got home I took the chicken out and shredded it up a bit when I added the tomatoes. It all worked out. Crockpots are amazing. And good for the absent-minded, holes in her brain cook. :)

Adam Cooks: Adam's Baby Back Ribs with Apricot BBQ Glaze

From Everyday with Rachael Ray



Ingredients:
1/2 cup plus 2 tablespoons packed brown sugar
1/2 cup mustard
1/4 cup sweet smoked paprika
1/4 cup chili powder
2 tablespoons salt
2 tablespoons peach-flavor gelatin
1 tablespoon Worcestershire sauce
Four 1 1/2-pound racks baby back ribs
1 cup apple juice
1/2 cup honey
1 stick (4 ounces) butter
1/2 cup store-bought barbecue sauce
1/4 cup apricot preserves

Directions:
1. Preheat a grill to low, using a combination of charcoal and fruitwood chips, if possible. In a medium bowl, combine 1/2 cup water with the brown sugar, mustard, paprika, chili powder, salt, gelatin and Worcestershire sauce. Spread the spice paste all over the ribs and grill over indirect heat for 2 1/2 hours.

2. Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.

3. Cut eight 12-inch-long sheets of foil. Pour one-quarter of the butter mixture onto the center of each sheet, top with a rack of the grilled ribs, meaty side down, and crimp the foil to enclose; wrap with another sheet of foil. Repeat with the remaining ribs. Grill the packets, meaty side down, for 1 hour. Unwrap the ribs and grill, meaty side up, for 30 minutes more.

4. Meanwhile, stir together the barbecue sauce, apricot preserves and 1/4 cup water; brush the ribs with the glaze and grill, meaty side up, until very tender, 20 minutes longer. Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.

Comments:
Adam's learning bad habits from the lazy cook (ie, me.) He took a look at this recipe and when he discovered he'd have to start dinner at about 1 and have the grill on for like four hours he said "screw that, where's the crockpot?" Heh. He did cook the ribs with the rub on the grill for two hours and then he put them in the slow cooker with the rest of the stuff. They turned out great. Good flavor, easy to get off the bones. Another rousing success. Plus, it was kind of cool that the recipe was called "Adam's Ribs", eh?

Cornbread-Topped Bourbon BBQ Chicken

From Everyday with Rachael Ray



Ingredients:
3 tablespoons extra-virgin olive oil (EVOO)
3 to 4 cloves garlic, grated or finely chopped
1 red onion, finely chopped
Salt and pepper
3 tablespoons tomato paste
1 tablespoon smoked paprika
1 1/2 cups chicken broth
1/4 cup brown sugar
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
1 tablespoon grated orange peel, plus 1 tablespoon orange juice
2 1/2 pounds skinless, boneless chicken breasts and thighs, coarsely chopped
3/4 cup bourbon
4 scallions, thinly sliced
1 cup shredded cheddar cheese
Two 8.5-ounce boxes corn muffin mix batter mixed according to package directions

Directions:
1. Preheat the oven to 375°. In a medium saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the garlic and red onion and cook until tender, 4 to 5 minutes; season with salt and pepper. Stir in the tomato paste and smoked paprika and cook until fragrant, 1 to 2 minutes. Stir in the chicken broth, brown sugar, hot sauce, Worcestershire sauce, orange peel and orange juice and bring to a boil. Lower the heat and simmer the barbecue sauce until slightly thickened, about 5 minutes.

2. Meanwhile, in a large cast-iron skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat until shimmering. Add the chicken, season with salt and pepper and cook until goldenbrown on all sides, 6 to 8 minutes. Pour the barbecue sauce into the skillet and drizzle the bourbon on top. Remove the pan from the heat and light the alcohol with a match. Return the pan to the heat and cook until the flames subside.

3. Fold the scallions and 1/2 cup cheese into the mixed cornbread batter. Spoon the mixture evenly over the barbecue chicken in the skillet. Sprinkle the remaining 1/2 cup cheese on top. Bake until the cornbread is golden-brown, about 30 minutes.

Comments:
This wasn't too complicated although I managed to screw a few things up. I discovered we had no bourbon after I'd already started cooking. What I thought was bourbon was actually brandy. Whoops. So I sent Adam to the store to get some of the right stuff. Then when I went to go be all dramatic and light the alcohol on fire I couldn't figure out how to get the lighter to work so all the bourbon sank into the pan and I couldn't get it to burn at all. Boo. Other than that I think things went well. Looked very pretty when it came out of the oven.



But I wasn't that impressed with the flavor. I don't think I'd make this again. Which sucks, because there are a lot of leftovers...

Weekly Menu 4/11 through 4/17

Saturday 4/11 - Cornbread-Topped Bourbon BBQ Chicken

Sunday 4/12 - Adam Makes Dinner, Part III. He's planning ribs.

Monday 4/13 - Chicken Fajitas (Slow Cooker Magic)

Tuesday 4/14 - Grilled Beef Kebabs

Wednesday 4/15 - Broccoli & Cheddar Strudel

Thursday 4/16 - Sesame Chicken Bites

Friday 4/17 - We're going out. I'll be out of town all day at a meeting.

Chicken with Sourdough Stuffing

From Better Homes and Gardens' Simple Slow Cooker Recipes



Ingredients:
6 cups crusty open-textured sourdough bread cut into 1-inch cubes
1 1/2 cups chopped tomatoes
1 cup finely chopped carrots
1/2 cup chicken broth
1 1/2 tsp dried thyme
1/4 tsp black pepper
3 1/4 to 4 1/2 pounds chicken pieces
1/3 cup thinly sliced leek or onion

Directions:
1. For stuffing, in a large bowl combine bread cubes, tomatoes, and carrots. In a small bowl combine chicken broth, thyme, and pepper. Drizzle broth mixture over bread mixture, tossing gently.

2. In a 4 to 5-quart slow cooker place chicken and leek. Lightly pack stuffing on top of chicken. Cover and cook on low for 6 to 6 1/2 hours. (High 3 to 3 1/2 hours.)

3. Using a slotted spoon, transfer stuffing, chicken, and leek to a serving platter. Discard juices.

Comments:
This was pretty good. The edges got kind of crusty (and maybe just a teensy bit burnt) but it was no big deal. Slow cookers rock and this new Monday plan is working very well.

Hash Brown Turkey (or Chicken)

From Everyday with Rachael Ray



Ingredients:
1 pound grated fresh baking potato
1/2 cup plus 1 tablespoon flour
1/3 cup grated parmesan cheese
4 scallions, finely chopped
Salt
3 large eggs
1/4 cup vegetable oil
4 turkey cutlets (about 1 1/2 pounds total), pounded thin

Directions:
1. In a wide, shallow bowl, toss the potatoes with 1 tablespoon flour, then with the parmesan and scallions; season with salt. Place the eggs in another wide, shallow bowl and beat lightly. Place the remaining 1/2 cup flour in another shallow bowl and season with salt.

2. In a large, heavy nonstick skillet, heat 2 tablespoons oil over medium-high heat. Working with 1 piece at a time, coat the turkey cutlets with flour, shaking off the excess, then dip in the eggs and transfer to the potato mixture, pressing potato onto each side.

3. Cook the cutlets in the skillet with more oil as needed, turning once, until the potato coating is golden and crisp, about 5 minutes per side. Transfer to parchment paper or paper towels to drain.

Comments:
I subbed chicken since I always have boneless breasts around and turkey ain't cheap. Adam always does a great job pounding the meat out thin so I recruited his help for that. These turned out ok. They didn't cook evenly so part of them were brown and the other part were still kind of a gross looking yellow/gray. Oh well. They tasted good. :)

Brunch Panini

From Everyday with Rachael Ray



Ingredients:
8 ounces provolone cheese, sliced
8 slices country bread
16 slices prosciutto (about 8 ounces)
1/4 cup raspberry jam
4 large eggs
3 tablespoons melted butter

Directions:
1. Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.

2. In a shallow bowl, beat the eggs with the butter. Working in batches, dip both sides of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.

Comments:
These were so easy and so good. After my experiment with proscuitto I decided I prefer bacon so I swapped that out. Other than that I left it pretty much the way it's written. I didn't burn too much cheese so it was a good night.

The Adirondacker

From Everyday with Rachael Ray



Ingredients:
8 slices smoked bacon
2 pounds ground sirloin
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
Salt and pepper
8 ounces shredded or sliced extra-sharp white cheddar cheese
1 cup sour cream 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1/3 cup finely chopped chives (a generous handful)
1/3 cup finely chopped dill(a generous handful)
4 crusty kaiser rolls, split
1 bunch watercress or arugula, chopped

Directions:
1. In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.

2. In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. Heat the bacon fat in the skillet over medium-high heat. Add the beef patties and cook, turning once, for 8 minutes for medium. Melt the cheese on top of the patties during the last 2 minutes of cooking.

3. Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.

4. Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress. Slather the bun tops with the sour cream sauce and set into place.

Comments:
Oh yeah, is that food porn or what? This was a great burger. It was big enough for the bun, one of my constant struggles. The sour cream sauce was a nice mix-up from ketchup. Bacon is always good. Nothing to not like here. I did leave out the horseradish and arugula because we're not fans. I also couldn't find any chives so I subbed a green onion. It all worked out.

Adam Cooks: Tortilla with Chorizo

From Angie Ketterman via Foodnetwork.com



Ingredients:
1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

Directions:
Preheat oven to 450 degrees F.

Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.

In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.

When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.

Remove from oven. Cut into wedges. Serve warm or at room temperature.

Comments:
Another great Adam cooks night. I wasn't a big fan of the sausage, but after I picked them all out and put them on Adam's plate it was all good. It was a heck of a time getting the cast iron skillet clean though. Whew!

Weekly Menu 4/4 through 4/10

Saturday 4/4 - Homemade manicotti. It's from Everyday With Rachael Ray but I can't find the recipe on the website. Weird.

Sunday 4/5 - It's Wrestlemania. Woo. Adam's got a few friends coming over and he'll be making steak and other manly foods. I'll be exiling myself to the bedroom to watch something other than grown men throw each other around while wearing spandex. *shudder*

Monday 4/6 - Chicken with Sourdough Stuffing (Simple Slow Cooker book)

Tuesday 4/7 - The Adirondacker

Wednesday 4/8 - Brunch Panini

Thursday 4/9 - Hash Brown Turkey

Friday 4/10 - Fish. Nothing fancy. (So glad Lent is almost over.)