Italian Sausage and Spinach Pie

Perfect for a breakfast, brunch or dinner!  This was breakfast at the Straight Arrow Ranch with wonderful friends and chef Laurie!!!

Italian Sausage and Spinach Pie

1 lb. bulk Italian sausage

1 medium onion, chopped

6 eggs, beaten

1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained

4 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

pastry for a two-crust pie (10-inches)

1 T. water

In a skillet, brown sausage and onion until sausage is done and onions is tender. Drain. Separate one egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-inch pie pan with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 350 degrees for 60 minutes. Let stand 10 minutes before serving.

Sausage Rice Casserole

For Sunday dinner today, without pre-planning or shopping yesterday, I remembered all the years making this particular casserole.  It was a meal in my food storage rotation because I could easily store all the items, dehydrated. 

From a prior journal entry- 2009-   I am trying to get a couple of the meals totally freeze-dried so I don't even have to rotate them. For instance, although delicious fresh, for the Sausage Rice casserole, I store freeze-dried sausage, rice, freeze-dried celery and onions. I also store Lipton’s Dry Noodle Soup which is in the recipe. Other than rotating the dry soup, I don’t have to rotate a thing. We are so lucky we live in a day and age where freeze-dried food is available and delicious.

But today, for dinner, I didn't have to use any freeze dried.  T and T's family dropped by with 3 cousins and although they were going to their "other grandma's house" for dinner, I gave them a little "appetizer" bowl of casserole and they all loved it!  (I didn't do nuts since Boston is highly allergic.)

 

Sausage Rice Casserole

 1/4-1/2 cup diced celery or 8 oz. can drained diced water chestnuts

1/2-1 cup onion, finely diced

1 lb. pork sausage (mild or spicy)

1 envelope Lipton chicken Noodle Soup mix

1 cup rice

2 1/2 cups hot water

slivered almonds, optional

Brown the sausage with celery and onion.  Add soup mix and rice and hot water.  Simmer covered until rice is tender (about 25-30 minutes) or bake in an oven for 1 hour.  May be topped with slivered almonds.

Our main course for Bon Appetit dinner this month.  The real recipe is for lamb shanks- but Valene used pork.  The vegetable reduction was unique and so flavorful.

 

Roasted Pork Tenderloin with Rosemary and a Vegetable Reduction

• 2 2- to 2 1/2-pound  pork tenderloin (or veal shanks)
• Coarse kosher salt
• 6 tablespoons olive oil, divided
• 2 cups 1/3-inch cubes peeled carrots
• 2 cups thinly sliced onion
• 1 1/2 cups 1/3-inch cubes celery
• 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, peeled, crushed
• 1 cup dry white wine
• 5 cups (or more) low-salt chicken broth, divided
• Chopped fresh Italian parsley

Recipe Preparation

• Preheat oven to 475°F. Sprinkle veal with coarse salt and black pepper. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add veal; cook until dark brown, turning occasionally, 25 to 30 minutes. Transfer pot to oven; roast uncovered 30 minutes (veal will be dark brown). Maintain oven temperature.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrots, onion, and celery; sauté until softened, about 12 minutes. Add chopped rosemary, sage, and garlic; sauté 2 minutes. Transfer veal to plate; pour off oil from pot. Add wine, 2 cups broth, and vegetables to pot and bring to boil. Return veal to pot (broth will not cover veal). Roast uncovered until meat is very tender, turning every 30 minutes and adding more broth by cupfuls as needed to moisten as broth evaporates, about 1 hour 15 minutes.
• Transfer veal to large plate. Set strainer over medium bowl. Pour juices and vegetables from pot into strainer, pressing on solids to extract liquid. Transfer vegetables to processor; puree until almost smooth. Skim fat from juices in bowl; discard fat. Whisk 1 cup vegetable puree into juices in bowl (discard remaining puree). Season with coarse salt and black pepper. Return puree mixture and veal to same pot. Return to oven and roast 10 minutes longer, turning veal once.
• Cut meat off bones into 1-inch-thick pieces. Transfer to bowl. Pour sauce over. Garnish with parsley and rosemary sprigs.

Cabbage, Noodles and Sausage

 

Yum, yum, yum.  I made some Rotkohl (Rodkaal depending on the language) yesterday and since it needs a day for recovery (!)- I found this recipe that sounded delicious to go with it....and it was!!!!  I forgot it had peas and didn't have any but it was fabulous without them.  The color would have been nice. 

 

Ingredients

• 12 oz kielbasa or sausage, sliced
• 2 tablespoons olive oil, divided
• ¼ cup salted butter
• 1 large onion, diced
• ½ head cabbage, chopped (approx. 6-7 cups)
• 1 clove garlic, minced
• ⅔ cup frozen peas
• 8 oz uncooked egg noodles
• salt and fresh ground black pepper to taste

Instructions

 

1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

Mussakhan

We have a restaurant in neighboring suburb Holladay that  friend Nilda introduced me to- Layla's Grill.  The owners are from Egypt and Lebanon.  Nilda picked my dish....a Lebanese sandwich with a thin slightly crunchy flatbread-like covering- filled with chicken and lots and lots of caramelized onions and a tasty seasoning called Sumac (Su-Mock) (not to be confused with the poisonous sumac tree.)  Sumac has a tart, lemony punch to it.  I loved going to a great Mediterranean market here called The Black Cherry.  What a beautiful little market and filled with all sorts of things I can't wait to try.

Mussakhan in Arabic means "heated up" but truly it isn't a spicy hot dish.  I prepared this dish for  our Creative Cooking class and said in many countries where this is served, rather than a sandwich, torn pita in put in the bottom of a dish, topped by the chicken/onion mixture, then more torn pita on top.  You bake it until the pita is crisp and it is eaten with fingers- the pita scooping up the filling like nachos.  One of the gals in class, whose husband is a pilot, said actually they cover a large table with a plastic tablecloth, then dump the dish into the middle and everyone digs in.  And you only use your right hand.  (The gal actually said your left hand but I looked it up.  Right hand=good manners.)

Mussakhan- my version

1 package of chicken thighs (about 6 pieces)
1 large yellow onion sliced in rings
3 T. sumac  (if you can't find it locally, you can order it on Amazon)
1/2 cup chicken broth
salt and pepper to taste

flatbread or Lebanese bread or pitas

pinenuts
small container plain Greek yogurt
1/2-1 cup chopped and drained tomatoes
a squeeze of fresh lemon

Cook your onions in a small amount of olive oil. Don't cook too high...this is a slow (about 20 minutes) process to caramelize the onions.  Stir occasionally until the onions are soft and golden. Sprinkle 2 T. of the sumac on onions and set aside.

In the same skillet, add a little more oil and cook the chicken until lightly done (don't overcook)  I actually did mine in a pressure cooker.  when the chicken is done and cooled, diced up as small as you can.

Mix the chicken and onions together, add salt and pepper.

In a separate dish, mix the yogurt, tomatoes and lemon together.

Assemble your sandwiches like burritos with a couple of T. of the yogurt mixture, and several of the meat mixture.  Roll them up as you prefer. and  place in a cooking dish.   For the cooking class, I cut the large Lebanese bread into 4 and rolled each one.  Pour the chicken broth over the sandwiches and sprinkle the last 1 T. of sumac on top plus pine nuts.  Bake in a preheated 350 degree oven for about 20 minutes until the bread is golden and crisp.  Serve while warm.

I've made this several times now and found I can freeze the meat and onion mixture for future uses.  I'll go back to the Black Cherry to take a picture of the flatbread I used.  It need to be thin.  I tried a honey wheat flatbread from the regular grocery and that was the only taste that really came through.  You want a plain bread.  Yum!

Sour Cream and Onion Potato Chip Baked Chicken

Sour Cream and Onion Potato Chip Baked Chicken

Today for Sunday dinner, I made an old family reunion recipe that had been lost.  A cousin's daughter posted a variation and I was excited to make it again.  I think I used to make it with regular crushed potato chips and perhaps added a package of Hidden Valley ranch dressing mix.  But with the funky potato chips out, the flavors are unlimited.

The recipe I recently discovered was a Paula Dean recipe...but we made this dish years before we ever knew of Paula Dean (rest her soul)  She makes it as nuggets but I liked the whole tenderloin.

This is a quick and easy meal.  Love it!  Heard it is yummy with BBQ chips.

 

Ingredients:

• 2 cups crushed sour cream and onion potato chips
• 1 egg                                                  
• 2 tablespoons milk                                                  
• 6 chicken breast fillets, cut into 1 1/2-inch cubes  (or leave them long)                                                  
• 1/3 cup butter, melted

1. Preheat the oven to 350 degrees. Spread aluminum foil over bottom of baking dish or cookie sheet.  Pam it.
2. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
3. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.

Chicken Breasts Sauteed in Sweet Red Onions and Lemon

Just when I thought I couldn't have another unusual chicken dish, Valene found this wonderful recipe for our Bon Appetit dinner.  It is a yum!  The flavors are amazing!  Can't wait to eat it again! (Valene served it with baked sweet potatoes, rosemary flatbread, wedge salad.)

Chicken Breast Sautéed in Sweet Red Onion and Lemon

Serves 4 (with enough for leftovers)

4 large boneless, skinless chicken breast, sliced into 1/2-inch strips
8 teaspoons olive oil
8 teaspoons butter
2 small red onion, sliced in thin wedges ("frenched")
Pinch salt
1 teaspoon sugar
2 small organic lemons, peel intact, ends discarded, sliced in 1/8-inch thick rounds

Season the chicken with salt and pepper and set aside.

Place a large skillet over medium heat. Add the olive oil and butter, and swirl the pan until the butter is melted. Add the onions with the salt and sugar, and stir to coat. Spread them out evenly across the pan. Cook, stirring occasionally, for about 8 minutes, then add the lemon slices — if there's lemon juice on your cutting board, slide it into your skillet — and a splash of water if there is already a lot of build-up of dark caramelized material on the bottom of the pan. Continue cooking until the onions are a deep reddish-brown color. You may need to decrease the heat to medium-low to prevent burning. Add a splash of water if you feel they might burn imminently.

Add the strips of chicken to the pan. Cook over medium-high heat until the centers are no longer pink, about 6 to 8 minutes depending on size of the strips, turning occasionally to prevent burning. Serve immediately.


Recipe and bottom picture from:  http://www.thekitchn.com/

Grilled Lemon (Kalamata Olive) Chicken

A few weeks ago, our Relief Society had a fun activity (where I did the Utah field trips class/favorite SL eating places)  Another class that was going on was cooking with herbs.  Janice Trotter taught the class and afterwards I stopped by to sample a dish everyone was raving about.   She got the recipe from Jillian Michael's Master Your Metabolism cookbook and if this recipe is any indication, the book is a winner.  Though the recipe is called grilled lemon chicken, I think it should be called Kalamata Olive Chicken since that is the main flavor.  If you are not a green olive fan, then this recipe isn't for you.  If you LOVE new flavors and finding a new, healthy dish, try it!  You can also make this using ground white turkey and making patties with them.  I think Janice doubled and I definately will, the sauce.  Janice also sauteed the chicken in a pan rather than grilling.  It would be delicious either way.

 

Jillian Michael's Grilled Lemon (Kalamata Olive) Chicken

6 (4-5 oz.) boneless, skinless chicken breasts, ( halved) or you could use 4 servings of honeysuckle white ground turkey 97/3

2 servings kalamata olives (1/4 cup), pitted and halved

3 tsp. dijon mustard (1 T.)

1/4 cup olive oil

4 tsp. dried leaves of oregano

1/4 tsp. black pepper

1/2 tsp. salt

1 lemon's juice

1 tsp. lemon peel zest

2 cloves garlic

1 T. honey

Directions

1. To prepare the dressing, whisk together the lemon zest and juice, the basil, honey, mustard, garlic, and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.
2. Place the chicken on a cutting board and lay a sheet of wax paper over it. Using the flat side of a meat mallet, pound the chicken slightly so it is an even thickness. If using ground turkey, form six thin patties. Place the meat in a shallow baking dish just large enough to hold it. Pour half of the dressing (about 1/3 cup) over the meat and turn once or twice to coat. Cover the dish and refrigerate for at least 2 hours if possible, and up to 8 hours, turning at least once.
3. Stir the olives into the remaining dressing, and set aside until ready to serve.
4. If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium-high heat.
5. Discard the marinade and grill the meat until it is opaque in the center, 5-6 minutes per side.
6. Place the meat on a platter and drizzle with the dressing. Serve.

Dawn's Lasagna

If you are looking for a new lasagna experience, this recipe from one of my high school girlie friends is a melt-in-your-mouth winner.  I dare you not to like it!


Dawn's Mushroom and Cream Cheese Lasagna
8 oz. lasagna noodles - (I don't care for the precooked ones)

2 lb lean ground beef              
1 large onion chopped             
1 clove garlic minced               

3 large cans tomato sauce
2 (4oz) can mushrooms            
    with juice
salt and pepper to taste
2 tsp oregano 1 tsp. basil

8 oz. cream cheese
8 oz. grated mozzarella cheese (sometimes I add more)
Parmesan cheese

Brown meat, onion and garlic, drain off excess fat - stir in tomato sauce and mushrooms; add seasonings.
Simmer 1 hour - stir a few times - sometimes I add a little more tomato sauce
Cook noodles in salted water until tender. Drain and rinse with cold water
You can double this recipe and use a large pot for simmering - check spices periodically and add more to your own taste

In 9 x 13 baking dish - put 1/3 sauce over bottom of dish - next a layer of noodles
next - sprinkle mozzarella cheese over noodles; next - another layer of noodles
next - slices of cream cheese; next - 1/3 sauce
next - layer of noodles; next - cover with Parmesan cheese
Finally - cover with rest of sauce

Bake at 375 for 30 min - or longer if taking out of the refrigerator.  This freezes nicely for another meal.

Enjoy!!!
Dawn

Bobby Flay's Shrimp and Cheesy Grits

Recently, while I was in South Carolina on a girlie friend trip, I discovered another wonder of the world.  Who thought "true luv" would involve "grits?" The only "grits" experience I have ever had was once, trying to impress college friends, one from the South, having grits on hand for breakfast.  The rest of the box sat, unused, unopened for several years until a move.  When I reached for the box of grits, it kind shook...then continued to shake after setting it down.  I gingerly carried it to the trash.  Outside.  The grits and critters. (you know how I exaggerate...maybe little teeny tiny critters....and maybe not shaking but trembling. Little buggies munching.) 

 

I have now forgotten that sad experience because one bite of THIS DISH was heavenly .....but like all truly great things, moderation is the key.  I ordered this dish (not Bobby Flay's recipe) as a main course and it was almost overpowering.  Too much goodness needs balance.  Serve it with a good green salad and crusty bread. (I haven't mastered the fine art of hush puppies...)  I've added some diced grape or cherry tomatoes to Bobby's recipe- it adds a little contrast and texture and the acidity is perfect.  This is a keeper!

 

Bobby Flay's Shrimp and Cheesy Grits

 

Ingredients

• 4 cups water
• Salt and pepper
• 1 cup stone-ground grits
• 3 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• 1 pound shrimp, peeled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 2 tablespoons chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced
• 1/2-3/4 cup sliced grape or cherry tomatoes

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions, tomatoes and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Taco Pasta Salad

I asked Allison Gibbons to share a quick and easy family favorite at our Creative Cooking class.  This dish is prepared in less than 1/2 hr. and, besides being kid friendly, is yummy.  It's a dish you could spruce up or down.  Loved it.  Making it today for kiddos.

Taco Pasta Salad
(serves 4)

8 oz. uncooked rotini pasta
1 lb. lean ground beef
1/2 cup water
2 T. taco seasoning mix (I used the whole packet)
2 green peppers, diced (I think that is a bit much for kiddos- I'll do one)
4 T. salsa
4 T. fat-free sour cream (find a good tasting one.  We like the one with the cow pattern on it.)
4 T. cheddar cheese, shredded (could be low fat as well)

Prepare rotini pasta according to its package directions.

While the pasta is cooking, brown ground beef in a medium skillet over medium heat until no longer pink.  drain the beef of any excess fat and return it to the skillet.

Add water, taco seasoning and bell pepper to cooked ground beef; simmer until the sauce thickens, stirring occasionally.

While the beef is simmering, combine salsa and sour cream in a small bowl.

Place a portion of pasta on two separate plates.  top with a portion of ground beef mixture.  Sprinkle each with half of the cheese and dollop of salsa-sour cream sauce.  Serve and enjoy (I'd put diced fresh tomatoes on top as well and maybe a few chopped green onions if you want it a titch more adult.)

Quinoa with Black Beans and Cilantro

I've been playing around with quinoa since it is kind of the new "healthy" thing.  Creative cooking is today which means I've been trying new recipes and this is one I found...then made additions to....and I love it.  Most quinoa needs to be rinsed well before using.  It used to be called Inca gold because it was so important to the Peruvian culture.  It is high in protein with great essential amino acids, high in lysine, fiber, is gluten-free and easy to digest.  Many people think it helps with migraines.  Although it looks like rice or cous-cous, it is more related to beets and spinach and kale.  A good for you food. 

Quinoa with Black Beans and Cilantro

4 to 6 servings

Ingredients

1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained (see my variation below)
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cup water
1 15-ounce can black beans, rinsed, drained
½ cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)

Preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

My variation:  I actually used two boxes of quinoa and wild rice mix-the Near East brand called Quiona Blend with roasted red pepper and basil.  I continued using the regular recipe (with the addition of the boxed seasoning packets.) 

Even David liked this and I would use it as a side or a main dish.  It would be great with grilled chicken or salmon or spooned in a tortilla.  I loved eating it as is.  Yum!

Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce

Yield: 4 servings

1 egg

1 cup sweetened coconut flakes (I've never baked with flakes before)


1/2 cup flour


1/2 teaspoon garlic powder


1/2 teaspoon salt


1/4 teaspoon black pepper


4 boneless chicken breasts


1/2 cup unsalted butter, melted


1/4 cup apricot preserves


2 tablespoons Dijon mustard






Preheat the oven to 400˚F. Line a baking sheet with parchment paper.






Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

(note:  I thought that ratio of mustard to jam was a little strong.  I'd start out with just 1 T. and add more to taste.)

Chicken Cream Cheese Bread Braid

Friend Linda served this at our little writing group. It tasted like a warm chicken salad sandwich. Very good!

Chicken Cream Cheese Bread Braid

2 tablespoons oil

1 cup chopped onion

1/2 cup chopped celery

6 chicken tenders

12 ounces cream cheese

1/4 cup Italian seasoned bread crumbs

1 Tablespoon dried dill

1 teaspoon salt

1 teaspoon pepper

1 loaf bread dough, thawed

In a large skillet, saute onions and celry in oil. When vegetables are tender, add chicken and cook until done. Cut cooked chicken into bite-size pieces. In a bowl, combine onions, celery, chicken, cream cheese, dill, bread crumbs, salt and pepper.

Press bread dough onto cookie sheet. Cut 4-inch segments 1/2 an inch apart down each side of pressed dough. Place filling in center of dough and crisscross segments over top of each other. Tuck in ends. Place a damp dish towel on top and let rest for 15 minutes. Bake at 350 degrees for 30 minutes. Allow to cool slightly before cutting.

Crock Pot Creamy Chicken with Black Beans

Okay, here's a new recipe that is a winner. I chose it from Pinterest and it is easy and delish! The chicken could be shredded and you could serve it with tortillas, cornbread, rice. I served it strictly as a main dish and my hubby and I both loved it.

Crock Pot Creamy Chicken with Black Bean

4 -5 boneless chicken breasts

• 1 (15 1/2 ounce) cans black beans
  (I added two since we love black beans)
• 1 (15 ounce) cans corn (I used frozen)
• 1 (15 ounce) jars salsa, any kind
• 1 (8 ounce) packages cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

1. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
2. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
3. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
4. All done. Stir and enjoy!

Italian Sausage and Spinach Pie

Since I just shared about friend Laurie and her wonderful fresh apple cake, I thought I'd share another favorite Laurie recipe. I talked about this last year at St. Patrick's when I made it for my GNO. It is easy for a party or anytime.

Italian Sausage and Spinach Pie

1 lb. bulk Italian sausage

1 medium onion, chopped

6 eggs, beaten

2 (10-oz.) pkgs. frozen chopped spinach, thawed and well drained

4 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

pastry for a two-crust pie (10-inches)

1 T. water

In a skillet, brown sausage and onion until sausage is done and onions is tender. Drain. Separate one egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in sausage and onion, spinach, mozzarella, ricotta, garlic powder and pepper. Line a 10-inch pie pan with bottom pastry. Add filling. Top with upper crust; seal and flute edges. Cut slits in top crust. Combine water with reserved egg yolk; brush over top crust. Bake at 350 degrees for 60 minutes. Let stand 10 minutes before serving.

Peanutty Asian Lettuce Wraps

Peanutty Asian Lettuce Wraps




1 ½ lbs. lean ground turkey
½ cup shredded carrot
2 Tbsp. minced fresh gingerroot
4 garlic cloves, minced
1 can (8 oz.) water chestnuts, drained and chopped
4 green onions, chopped
½ cup chopped fresh snow peas
½ cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce or plum sauce
3 Tbsp. creamy peanut butter
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
12 Bibb lettuce leaves
Additional hoisin sauce, opt. (Note: Asian Star adds a little plum sauce to their hoisin)





In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer.
Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves; drizzle with additional hoisin sauce if desired. Fold lettuce over filling.