It is so hard to pick which of these we liked better today…
IT’S NATIONAL CHICKEN WING DAY AND NATIONAL LASAGNA DAY!
For our lunch today, we headed out to Oakdale for the undisputed king of chicken wings in the Twin Cities: D-Spot. In the past year, they moved out of their former tiny space into a really amazing new lot about a quarter mile away. These wings are capital G Good. They clock in at 85 different flavors in multiple categories, including Savory, Sweet, and Spicy (ranging from “spicy” to “death row”).
Do yourself a favor and go read their menu for a bit. It’s very difficult to make choices. Do I want something really extravagant? Maybe the “Snackers” – peanut butter, caramel, crushed nuts, chocolate, and sea salt? (Yes, it’s amazing.) Or maybe I want to burn my tongue off? Well we picked three:
Frenchy: Caramelized onion with a sweet balsamic reduction
SP‘s favorite, Tarantula: Soy glaze, roasted garlic, chili, dry rub, fried garlic
Bathala’s Bliss: Ginger, honey, chili, peanut butter, lime, cilantro
It’s hard to characterize these fries but they are SO good. Seasoned and served with a “special yellow sauce.”
We could barely walk after eating these delicious wings. SP had wing glaze all over his moustache. However, we did manage to get ourselves up enough to go bowling and push some of the calories out. That was before we got home to make Lasagna.
2 cups part-skim cheese
Mix with 1 container of part-skim Ricotta
93% lean ground beef and some hot italian sausage
Lay down about a cup of sauce first
A few lasagna sheets
Spread on more sauce
3/4 cup of the cheese mixture, and then spread it!
Repeat, repeat, repeat, and then top off with some more sauce and cheese.
Bake at 375. Boom.
Garfield would have a fit.
We love pasta as it is, and making stuff like this at home is a lot of fun! Next time we could lighten it up even more, but it was really tasty as is. The hot italian sausage kept things interestingly spicy, and the ricotta was smooth and creamy. Mmmm.
Tomorrow is National Cheesecake Day!