Lazy Sunday Casserole

When I saw a this recipe had “lazy” in the title, I knew I would be happy. Although baby boy is beginning to become more cooperative, I still have a heck of a time getting dinner on the table without some assistance from the husband. Thankfully he works from home, so most of the time, he can sneak upstairs to allow me some dinner prep time if he has a break in his schedule. Once I told him there was sausage and peppers involved in this meal (two of his most favorite things), he had no problem clearing a little bit of time in his schedule so I could make this “lazy Wedensday” casserole.

I tried like crazy to get a more appetizing looking picture of this, but try as I might, I just couldn’t get it, but trust me when I say this is fabulous! I’m not a fan of sausage, or vegetables, but I ate everything, and enjoyed it! It didn’t take as long as I thought it would to prep this, and while the husband finished up work, I enjoyed some time with my boys while the oven did all of the work. The balsamic vinegar really steps this up a notch. I cannot wait to make it again…maybe I’ll make it for a lazy Monday, or Tuesday, or…

Lazy Sunday Casserole

5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
3-4 tablespoons balsamic vinegar

Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

Source:  Let’s Dish Recipes, originally adapted from Kayotic Kitchen

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Baked Potato Grilled Cheese – Crazy Cooking Challenge #9

Yes, you read that title right…a baked potato grilled cheese sandwich. Seriously. This month’s Crazy Cooking Challenge was Grilled Cheese Sandwich, and I found this beauty over on BS’in in the Kitchen. I am in love with this blog, which is written by a brother/sister duo. I’ve bookmarked several other recipes I cannot wait to try!

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Let’s talk about this fabulous sandwich. It might sound a little weird, especially if you are a grilled cheese purist. Sour cream, potatoes, bacon, green onion, and cheddar cheese all combined on some yummy bread and grilled to melty, cheese perfection, and it was amazing. The husband ate two of them, and I would have had I not started watching what I eat just a few days prior. Even the tiny man stole a few bites and loved it. As is the norm in this house, we both customized our sandwiches to meet our respective likes and dislikes. I omitted the green onions (as I normally do when I have a baked potato), and the husband omitted the sour cream and added hot peppers (as he normally does when he has a baked potato). If you love loaded baked potoatoes, I highly reccmmend giving this sandwich a try!

Baked Potato Grilled Cheese Sandwich

2-3 Strips of Bacon
1 Potato
2 tbsp of Sour Cream
Cheddar Cheese
Green Onions/Chives
2 Slices of Bread
Butter
Canola Oil
Garlic Powder
Salt & Pepper

To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

While cooking, salt and pepper the potatoes to taste (they don’t have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tenderness (I liked mine crispy for this sandwich!).

While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

Now just grill the sandwich in a pan on medium heat until each side becomes golden brown.

Source:  BS’in the Kitchen

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