If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? And so fun to eat, no utensils needed. The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. These are so incredibly easy to whip up, great for a quick weeknight dinner.

Start with one pound of lean ground beef for the meaty lasagna sauce.

For spaghetti and lasagna I also like to add a pound of sausage. It gives the sauce a huge flavor boost and we just love it. Try it just once and you’ll be hooked!

You can even brown them in the same pan at the same time for ease.

Now this makes a ton, so here’s what I do. When it’s browned and drained, I separate the meat into 4 equal portions. I use one of them that night, and freeze the other three (labeled and dated) for quick and easy spaghetti, lasagna, or pizza on another night. You don’t even have to let it thaw, just put it in the pan with your favorite sauce and it will heat it right up.

Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Stir to combine and set aside.

Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper.

Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup.

Take half the ricotta mixture and divide it among the 12 cups. This is a little much here, whoops!

Top with half of the meat sauce…

And sprinkle with shredded cheese. We had colby jack tonight, so that’s what I used. Mozzarella would be very nice as well. Next time I’d love to try it with some fresh mozzarella pearls.

Press another wonton wrapper into each cup, arranging it in the opposite direction of the first wrapper for aesthetics.

And repeat the layers one more time. Add the remaining half of the ricotta cheese..

The rest of the meat sauce…

And top with more shredded cheese.

Bake at 375 degrees for 10 to 15 minutes. Who knows why I’ve got a fork in this photo, you can just pick these up and eat ‘em!

Yum! Love these quick and easy mini lasagnas. Hope you enjoy!

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

Shrimp & Sausage Gumbo is one of our absolute favorites around here. Just one beautiful bowl full is so rich and hearty- it’ll fill you right up and warm you straight down to the bone. It’s just a little bit spicy and a whollllllllllle lotta delicious. It’s perfect on a cold winter night… like tonight! :)

To start we’ll need 1/2 cup diced onion, 1/4 cup diced celery, and 1/4 cup diced celery. I use a mandolin slicer with a dicing blade and a cut resistant glove- I just got mine few months ago and I don’t know how I’ve lived without them! They make slicing and dicing vegetables (onions, carrots, celery, zucchini, potatoes…) a breeze- they’re done in a snap. It’s one of those items that practically lives in my dishwasher because I’m using it and washing it every night! :)

I go ahead and dice all my vegetables at once, measure out what I need, then freeze the rest in individual quart-sized freezer bags. That way I always have diced vegetables on hand for cooking- I almost always have diced celery, onion, red onion, red bell pepper, green bell pepper, carrots, and zucchini in the freezer.

Now that you’ve got your vegetables, melt 2 tbsp butter over medium-low heat in a large pot or dutch oven. When the butter starts to foam, add the onion, celery, red peppers and 1/2 tsp salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Meanwhile, you’ll need 4 cups chicken stock. I prefer to just make it using chicken bouillon granules. They’re like the cubes, only you don’t have to unwrap them. I use 1 heaping tsp per cup of water, and I pour the boiling water in using another kitchen item I can’t live without- this electric tea kettle my mom gave me for Christmas! :)

Once the vegetables are soft, add the chicken stock. Add 1/4 tsp black pepper, 1/8 tsp cayenne pepper and stir to combine. Bring to a boil, then reduce to a simmer and cover.

At this point you’ll want to go ahead and start the rice- for 4 people, I do a ratio of 1 cup rice, 2 cups water, and 1 tsp salt. Add all to a sauce pan, bring to a boil, cover, and let simmer over low heat for 14-15 mins.

Now for the sausage- we’ll need 1/2 lb, sliced. My absolute favorite brand of smoked sausage is Eckrich- and since most smoked sausage only comes in 1 lb packages, I usually just go ahead and slice it all, and put the other half in the fridge for Red Beans & Rice or jambalaya later in the week. Or just go ahead and use it all in the gumbo. I won’t tell. :D

Add the smoked sausage to a skillet and then turn the heat to medium- cook, stirring occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo and stir.

Now to give the gumbo it’s distinct brown color and also to thicken it a little more, I use 1 tbsp filé power (pronounced fee-lay). Add to gumbo and stir (I use the whisk from the roux) until well incorporated.

And finally, add 3/4 lb of peeled and deveined shrimp to the gumbo. Turn off the heat, cover and allow to sit for 10 mins before serving. There will be plenty of residual heat in the pot to cook the shrimp to perfection.

Or if shrimp isn’t your thing, feel free to substitute with cooked, chopped chicken. This makes an excellent chicken & sausage gumbo! :) If making that way, I would boil 8 oz of boneless, skinless chicken breasts with 4 cups of water and 4 tsp chicken bouillon granules for 10-15 mins. Shred the chicken and reserve the 4 cups chicken broth to use in the gumbo. Then, when browning the sausage, add the chicken  for the last couple of mins, then add to gumbo with the sausage.

Either way, you can’t go wrong- it’s delicious. I can’t get enough of this gumbo! :)

© kevinandamanda.com, 2010. | Link to this post | Comment on this post | Stumble This Recipe!

This is my new go-to meal, especially when I need something quick, easy, filling and delicious!! My bestie friend Stewy made this for me when I was visiting him in Georgia, and his friend made it for him when he was visting him down in New Orleans (cheering for Auburn in the 2004 season Sugar Bowl!). This is authentic, Nawlins Style Red Beans & Rice. It’s so simple and man pleasin’. Stewy & Kevin approved. And tonight, I’m gonna make it for you.

First, make sure your husband is watching football in the background. This is a must.

Ingredients
1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Zatarains Creole Seasoning

Now. A word. See that “Ragin’ Cajun” smoked sausage in the picture up there? Yeah. Kevin thought it’d be fun to try that this time. Well let me tell you. It was HOT! HOT HOT HOT. Way too hot for me. I prefer just the regular, Eckrich smoked sausage, especially for this. Now Kevin liked it, mind you, but wow. My mouth was on fire for like a week. You’d been warned.

Directions
Onto the good stuff. Start by adding 1 cup of long grain, white rice to a sauce pan with a lid.

Add 2 cups hot water and 1 tsp salt. Turn heat to high and bring to a boil. As soon as it starts to boil, turn heat to LOW, cover with lid and simmer for exactly 15 mins.

Meanwhile, thinly slice the sausage.

Drain the juice from the red beans into the sink.

Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat.

Add the sausage, and I usually give a healthy sprinkling of creole seasoning at this point. Stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Yes, that’s the official term for it. ;)

Add the red beans and stir until warmed through.

About this time, your rice should be done too, so serve it up! :)

I put the creole seasoning on the table- cause everyone likes to add their own amount. At this point, I like to stir mine up real good until my rice gets all brown from the sausage, beans and seasoning. Yummy. Makes about 2-3 servings.

© kevinandamanda.com, 2009. | Link to this post | Comment on this post | Stumble This Recipe!

Homemade tortilla chips = Yum. Yum yum yum yum yum. Homemade tortilla chips that are this delicious need a dipping sauce that is equally extraordinary – something that can step up to the plate and match the taste “WOW factor” – bite for bite. That’s where Mighty Meaty Nachos come in…

The ingredients: 1 lb breakfast sausage (can use regular or hot), 1 lb hamburger meat, 1 small jar of salsa, 1 can Rotel tomatoes and green chiles (can use mild or regular… if you can handle the heat ;)), 1 can cream of mushroom soup and 32 oz velveeta cheese.

For the tortilla chips: small, “fajita sized” tortillas (about 6″ in diameter), 3-4 cups vegetable oil & kosher salt

About 2 hours before serving time, slice the Velveeta cheese and place in a crock pot that has been sprayed with Pam. (Keeps it from sticking to the side. Um, yeah. I forgot to do that.) Melt cheese over “High” heat. About 2 hours later, it should be melty and bubbly- like this. :)

Turn the crock pot to Low and put the lid back on. Now it’s time for the Might- I mean the meat – of this recipe. In a large skillet (this one’s 12″), brown, then drain the hamburger and sausage.

Now it’s time to get serious. Go back to all that melty, cheesy, Velveeta-y goodness in the crock pot. Stir in the meat, Rotel, cream of mushroom soup and the small jar of salsa. Now I never know what a small jar of salsa is, so normally I just buy whatever size I can find, then fill my empty (10 oz) Rotel can with salsa and use that amount.

Note to all the mushroom haters out there: Yes, you can leave the cream of mushroom soup out. I do it sometimes too. I wouldn’t touch mushrooms with a 10 foot pole- I can’t even stand the smell of them. The cream of mushroom soup just makes the dip… Creamier. Not mushroomier. :D

Ok YAY! My favorite part! The tortilla chips! :) These are so fun and your friends will be so impressed. :) Fill a small (10″) skillet with about 1″ of vegetable oil (about 3 cups, but I don’t measure).  Begin heating over medium to medium high heat for about 10 mins.

Meanwhile, lets make chips. :) Grab a stack of tortillas- for the 2 of us, 10 tortillas is just about right. Cut into 1/4′s to make perfect little chips.

After about 10 mins the oil should be hot enough. We’re going to make the chips in 4 batches, so take one stack of chips and place them in the oil, one at a time.

Flip one over and check on it after about a minute or so. My first batch usually takes a little longer because the oil isn’t as hot yet. But as soon as one side starts to get golden, flip them over.

When both sides are brown and golden, immediately remove from oil (with tongs! :)) and place in a bowl lined with a paper towel. Immediately sprinkle with a healthy pinch of kosher salt.

Repeat the process for the rest of your chips.

They are usually golden, bubbly and perfect after cooking about 1 min on each side.

Sprinkle with a pinch of salt after each batch

Now, the really cool thing about flour tortillas is that that are golden and crispy on the outside, but when you bite into them it’s like a wonderful surprise- they’re kinda soft and flakey!! Definitely different from your average tortilla chip, but OMG. So good. Now if you prefer a more traditonal tortilla chip you can use corn tortillas. They have the traditional taste and crunchiness that you’re probably used to. Kevin prefers the corn tortilla chips, but I’m a flour tortilla kinda girl. I just cannot get enough of these chips. :D

Dip them into the Mighty Meaty Dip and it’s Nacho Perfection. These will be the hit of any party- the dip makes a *lot*, but I never bring home leftovers. :D

© kevinandamanda.com, 2009. | Link to this post | Comment on this post | Stumble This Recipe!

Breakfast Casserole – It’s not just for Breakfast! We always have it for dinner. :) And it could not be easier to make! That’s a good thing, because Breakfast Casserole is one of Kevin’s Most Requested Meals so I make it a lot. :p

Wanna make it? Here’s what you’ll need:

1 pkg crescent rolls
1 lb mild sausage, browned and drained
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat your oven to 350. Take a 9×13 pan and spray it with Pam. Roll out crescent rolls in the bottom of the pan:

Top with an even layer of browned and drained sausage:

Then pour in beaten eggs:

And top with cheese! :)

Bake at 350 for 30 mins.

If you want to have this for breakfast, you can brown your sausage the night before and keep it in the refrigerator until morning. Then all you have to do in the morning is put everything together and you have a quick and easy breakfast! :) Breakfast Casserole also microwaves up well if you have leftovers. We usually hate leftovers but this is one thing Kevin will actually eat the next day. :)

Breakfast Casserole

1 pkg croissant rolls
1 lb mild sausage
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

Mmm.. Calzones. Calzones bring back lots of memories. I split a calzone for two on one of my first real dates. It was safer than splitting the spaghetti and risking a Lady and the Tramp moment. Calzones were one of the first dinners I made for Kevin after we got married, and probably the first meal I served for our first guest in our first apartment.

I actually picked this recipe up in a speech class in college. We were to give a five minute demonstration as we were speaking and one of the cute college boys demonstrated how to make these calzones. Unfortunately, he never made them for me, but luckily I did come away with the recipe. I figured if they were easy enough for a college guy to make, I could definitely handle it. This recipe is super quick and easy and very, very yummy. It makes enough for 3-4 people. Or two very hungry college boys.

Here are the ingredients…

Spread the dough on a baking sheet.

And roll it out  thin and flat.

Now start adding the toppings to one side of the calzone. I start with half of the browned sausage. Be sure to leave about an inch all the way around for when you close up the calzone.

Then cheese…

And some pepperoni…

A little more cheese…

Then the other half of the sausage…

Then, uh, more cheese…

More pepperonis…

And finally, the last of the cheese.

Now grab the other half of the calzone…

And fold it over.

Pinch the edges together real good.

Melt 2 tbsp of butter and brush it over the top of the calzone.

Then sprinkle with Parmesan cheese.

Until it’s all nice and covered in buttery cheesiness.

Put it in the oven and bake at 375 for about 25 mins or until the top is golden brown. Like this:

Look at all that layered goodness.

Now if you happen to have some pizza sauce on hand, which I did, leftover from the Bagel Bites, you can put some in a little bowl for dipping. When the calzones had about 8 mins left to cook, I stuck the little bowl of pizza sauce in the oven with the calzones to let it get all nice and warm. When it came out, I sprinkled it with a little more Parmesan cheese. Yum. And tasty. And easy!

And just like with the Bagel Bites, you can use any of your favorite pizza toppings you want. Mushrooms and Beef? Chicken and green peppers? Sure!

It just so happens that this is one of the first recipe scrapbook pages I ever made too. :)

Note: I’ve experimented with the cooking temperature/times over the years, and have found that the one posted here in my blog works the best. So be sure and use that and not the one on the scrapbook page. :)

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

1. Open box
2. Take bagels out of box…

Just kidding! Don’t worry, we won’t be making bagel bites out of a box. Today we will be making our own pizzas on a bagel. These are great when you need something quick and easy to throw together for a light dinner. Like on nights when Kevin has agility class with Miley and Howie and I only have 30 minutes to…

1. Figure out what to eat.
2. Prepare it.
3. Cook it.
4. Take a photo.
5. Still have time left over to actually eat it!

Thank goodness these bagel bites did the trick and Kev still had five minutes to spare. Another thing I like about bagel bites is that you can make as many or as few as you need. Since it was just the two of us, I only used 2 bagels and we had no leftovers. I love having no leftovers!

Here’s what all you’ll need…

And when it’s done you’ll have this yummy snack:

Another great thing about these bagel bites is that you can put any pizza topping on it you want. Sausage? Green peppers? Olives? Anchovies? Try ‘em out and report back!

Pizza in the morning, pizza in the evenin’, pizza at suppertime…

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!