The upside is that this thing might become a staple of breakfast foods for all those who visit me out on the farm.  Imagine, waking up to the wonderful aroma of breakfast being cooked, walk into the dining area and sit down to this huge, tasty, breakfast sandwich.

Trust me, after this breakfast you will either have enough energy to work all day or you will have to immediately take a nap.  Either way it’s totally worth having every once in a while on the weekend.

The idea started a couple of weeks ago when I got a craving for waffles, all I could think about were some good home made waffles and fried chicken.  Man, even right now that sounds fantastic.  Well, needless to say I didn’t get home made waffles or fried chicken but I did manage to pick up some waffles from my grocers freezer and thus began the epic journey to this sandwich.

Now you know I started by toasting a couple of waffles which could have made a great breakfast by itself but wasn’t going to be good enough for me.

I had some ground sausage left over from the last trip to the butcher so I figured it was time to patty that stuff out.  So I made a few sausage patties added a little more salt and pepper and pan fried those bad boys up.

I put two of the patties on one of the waffles and topped that with a slice of american cheese and some shredded cheddar cheese. (because breakfast ain’t the same without cheese)

Well, I had some awesome grease in the pan from the sausage so it was time to add a couple of eggs.  In my mind having a little yolk left soft is going to add some tremendous flavor to this sandwich so I fried em up and left the yolk a little runny.  Then I put the eggs on top of the cheese just so it gets a little melty while I work on the rest of this thing.

I decided to add a couple of slices of ham to the pan and fry it up a little, once it got a good and hot I put the ham slices on the eggs.

Ok, call me crazy but I needed a familiar flavor so I added some Big Butz Original BBQ sauce and poured it over the top of the ham.

Next, it was time to add a thick slice of tomato and then top it off with the other waffle.  Man this looks fantastic but as if this wasn’t enough I drizzled a little honey over the top of the whole thing.

This was such a decadent sweet and savory breakfast that I almost lost control of myself.

The only thing that saved me was the serving of cheese grits that I served it up with.

Call me crazy but this was marvelous.

Initially I had planned to do a BBQ Lasagna that would be grilled and then I realized that Smoke In Da Eye BBQ has already done that.  Not only has Smoke In Da Eye BBQ done it, I think they have actually perfected the stuff, you can read about it here on their blog.  So, I decided to give credit where credit is due and congratulate Smoke In Da Eye BBQ on the best sounding recipe for BBQ Lasagna that I have ever seen.  (Eventually I will make one of my own anyway haha)

So, that being said, I decided to just go old school and make a standard lasagna with a little twist.  The flavors came out incredible and even though I made two large pans I ended up with no leftovers, I guess it was purty good.

I know the title of this dish is kind of scary but I have to admit, I don’t think I have ever had anything that tasted this good in my life.  It has to bad for you since it tastes so freakin good so I couldn’t resist the title.

Every once in a while I make a meal to share with everybody that is soooo good that I get people offering to pay ridiculous amounts of money for me to make it again.  At this time I don’t have a restaurant and just enjoy cookin for my friends.  But the more times that I get offered money the harder it is for me to turn em down.

Eh, that’s enough about my internal wars lol.  Take a look at this recipe, try it out, and fall in love with Lasagna all over again.  Garfield never had any lasagna this good.

Ingredients:

1 Box Lasagna Noodles (you can use ready for the oven noodles and save a step of boiling the noodles)

2 8 oz packages shredded parmesan cheese

1 8 oz Ricotta Cheese (I use Sergento)

2 8 oz packages shredded mozzarella cheese

2 eggs

1 jar of your favorite pasta sauce

1 jar alfredo sauce

2 cloves garlic (chopped)

chopped oregano

1 lb ground beef

1 lb ground hot italian sausage

Preparation:

If you decide you want to boil the noodles I’m pretty sure now would be the time to get that started.  While the noodles are boiling go ahead and put the ground beef and ground sausage in a pan to brown also add the garlic at this point.  Once completely browned, drain and set aside.  (Remember, you also have sausage in this pan so make sure to cook fully.)

While browning get the cheese spread ready.  In a large bowl, add the ricotta cheese, 1 package of the parmesan cheese, and two eggs.  Mix until completely mixed.

Start with a 13×9 inch lasagna pan and coat the bottom of the pan with a liberal dose of pasta sauce.  Then layer your noodles until you cover the entire bottom of the pan, and let the layering begin…

This is the order that I go, but you can choose your own adventure if you’d like:

First, cover the noodles with sauce, then I had 1/2 of the browned ground meat, then I add 1/2 of the cheese mixture.  I spread each to make sure that I have completely covered all of the noodles.  I then top that layer with mozzarella cheese, and then a new layer of noodles.  And repeat the steps to make another layer.

On top of the third layer of noodles, pour the alfredo sauce and spread to cover all the noodles.  Use the second bag of parmesan cheese to cover all of the alfredo.  Add the chopped oregano.

Preheat oven to 350 degrees and let cook uncovered for 1:15 which should leave you with a nice cheesy crust on top.

Remove from oven and let stand for 20 minutes before serving.

I will tell you, this so freaking good and different enough from the norm that it will blow minds so be careful who you let try it.

Ok, so you now know that we love Taco Salad but the kicker is that I got a request to make some but I personally had a taste for some sweet and spicy BBQ last night.   That’s when it hit me, make a BBQ Taco Salad and see what happens.  All I could think about was getting the savory Taco flavor infused with the tangy BBQ sauce and then topped with all of my favorite fixins.

Now I know, just adding sauce doesn’t make this BBQ but it was the closest that I could get and keep the majority happy so I went to work.  This turned out to be a pretty effin awesome Taco Salad and I was angry with myself for not thinking about it before but now that I have it may just be the only way I eat Taco Salad from now on.

By the way, this recipe will feed 6-8 full grown people so be prepared to eat if you do this.

What you need:

3 lbs ground turkey (trying to keep somewhat healthy)

Chilli Powder

Black Pepper

Salt

3 cloves garlic (minced)

1 sweet onion (finely chopped)

1 jar, bottle, can, or bag of your favorite BBQ sauce

2 packages of your favorite taco seasoning

1 1/2 cup water

Whatever Chips you want

Lettuce (chopped)

Tomato (diced)

Just buy some salsa, it will be okay if you don’t make it fresh, seriously

Sliced Jalapenos

Sliced black olives

1 can refried beans

Shredded Cheddar Cheese

How to work it:

Whew, ok now that the list is done here’s how to put this whole thang together.  First add the diced garlic and 1/2 of the onion into a pan with a little olive oil.  Sautee that up until the onion is nice and tender.  Add the ground turkey right into this pan and stir it up.  Salt and pepper to taste, add chilli powder and keep stirrin up the turkey until it starts to brown.  (hint, if you want to trick people into thinkinig it’s beef, just add a little paprika and ground cumin seems to work around my house)

While that is browning go ahead and prepare the veggies into a nice little assembly line of deliciousness and relax for a few while the meat is cooking.

Ok, break over, now that we’ve got the meat browned go ahead and drain it completely.  There is going to be a little more grease rendered in the next phase so we don’t need to leave a bunch extra.  Add the meat back to the pan and add the taco seasoning and 1 1/2 cups of water and stir it up.  I let that simmer for a few minutes then added a jar of BBQ sauce and a healthy handful of shredded cheddar right into the meat.  Let that simmer down nice and slow and get all of the meat completely covered in sauce.  You’ll want to let this simmer for about 10 minutes so just cover it and relax again but remember to stir it every now and then.

By now the meat should be thickening up nicely so turn the heat down and call in the feasters.  My favorite order of things is chips first, then meat, then lettuce and tomato, then cheese, then salsa, then olive and jalapenos, then sour cream to top it off.  But you can put whatever you want on top of this thing.

This was amazingly tasty and added such a nice twist to the normal taco salad, it definitely got raving reviews and since I didn’t have any leftovers I might have to make more tonight becuase now I’m craving it again.

Enjoy, let me know if you try it out.