Lemon Strawberry cake w/whipped cream cheese frosting

This was so tasty, that I had to post it.  I made it for my niece and her son for their birthday (which was on the same day) and it provided me with a "valid" reason for baking.  Technically, if the sky is blue, grey, raining, overcast, or what have you, that is a valid reason, but this sounded good. 

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10 Minute meal

 I am a fan of quick and easy.  For lunch today I decided on ramen, but who wants just plain old ramen?  Yeah me either.  So, I did a one pan dish that took all of 10 minutes to cook.  I started with 1 Italian sausage link like the one pictured.  Literally, a handful of spinach.  Now the amount of spinach you use is dependent on how much you like spinach.  So, back to the handful of spinach.  I take the handful and rough chop it into more bite-sized pieces or nice shreds.  Ok, so for those of you who do not have fresh spinach on hand, you can use half a box of chopped frozen spinach.

Begin by browning the Italian sausage in a skillet along with 1 tbsp of minced garlic.  Now, I use a lot of garlic, so I buy it by the jar for quick use.  If you are ambitious and would like to mince it yourself....GO FOR IT!!!!   

Once sausage is browned and mixed with garlic, add in the spinach and let it cook until it wilts slightly.

Your mixture should look a little like this  ===>

Add in one pack of ramen.  Now I used pork this time because I am using a pork sausage and was just feeling that way I suppose.  If you like a different one, then use that.  Whatever floats your boat.  Make sure you add the seasoning package also and crush up the noodles a bit so they are easier to eat.  Now if you like them all long and unruly, knock yourself out.  I added about 1 1/2 - 1 3/4 cups of water.  The amount of water you add should do two things.  1.  Be enough water for the noodles to cook in, and 2.  alters the amount of saltiness you will get.  I am not a huge salt person so I tend to give myself more soup so the saltiness will not overpower my poor little taste buds.  Another thing you need to consider is how you like to eat your noodles.  I don't like mine all soggy and try to get a good cooked but slightly firm noodle.  It should look a little like this below once it is pretty much done. 

 

 The finished product should look a little like this.  You can always add a little heat to it with either a dash of cayenne or you can add a boiled egg.  Whatever other additives you would like to add to enhance your experience go for it.  I like to make this for either lunch or when I am looking for a lazy dinner.  It is filling and pretty darn tasty.  Of course you can modify the sausage to be a turkey Italian sausage or ground beef./turkey/chicken/pork.  whatever your like, don't deny yourself, throw it in and enjoy.  It is all about the experience and the enjoyment.

Simple, quick, and tasty.

So  with the day being so beautiful, I didn't want to spend all my day inside preparing dinner, so I decided to do simple and satisfying: Tomato, cucumber, and onion salad w/grilled Italian chicken thighs.

Tomato, Cucumber, Onion Salad

• 2 cucumbers (peeled and sliced thinly)
• 1 pint cherry tomato or you could dice up 1 large tomato
• 1 Red or Vidalia  onion (depending on your preference)
• 3 tbsp  Marzetti Sweet Italian  

Mix all ingredients together and allow to chill in the refrigerator for at least an hour, or could be made the night before so that the flavors have time to mix well.   You may also add green pepper slices if you desire.

**Some people like to add 1 tbsp of apple cider vinegar and olive oil or zesty Italian dressing.

Italian Fiesta Chicken

       

• 1 4lb bag of chicken thighs. (I used the Great Value brand from WalMart).
• 3 lb chicken legs
• 1 pkg Hidden Valley Farms Fiesta Ranch Dip
• 1 8oz bottle Kraft Zesty Italian Dressing

Place chicken in a bowl and mix in ranch and itlaian dressing until every piece is covered.  Allow chicken to marinate for at least an hour, but ideally this is best if you put it together the night before or before you go to work in the morning.   I am not sure about you guys, but I prefer grilling on a charcoal grill.  There is just something about the smokey flavor and essence derived from grilling with charcoal.  That being said, you are welcome to use whatever method you prefer.  Some people like the indoor George Forman grills, propane, blah, blah, blah.  Do what makes you happy and what is easier for you.

I hope you enjoy.  Also, if you want to have a bit more of a kick, add a dash of cayenne.