I said...Cassoulet not Robert Goulet

What a weekend. When I left the office on Thursday I had no idea that my Friday through Sunday would be such a bevy of activity. I did know that Kendra had a weekend trip to Kansas for a Ladies Day and that she was leaving on Friday ( I assumed it would be Friday afternoon). I also knew that she was going to have her Bunko party on Thursday night and that I would have to manage to keep Teensy and the boys upstairs for the party. What I didn't know was, "What time are you leaving for your Ladies thing?" "I have to be at the church by 11:30." "11:30!" "Yes...we've talked about it." "I didn't know you were leaving at that time...I have to work tomorrow (Ministers have to rotate through a Friday work schedule)." "I'm sorry I thought you knew." "I did know and I didn't know...is Cailyn coming?" "Yes." Little things like this really throw me off my schedule. I like to know what's coming down the pike. By the time we got home I had already swapped Fridays with a Friend and wrapped my brain around the next 72 hours. Kendra was really looking forward to going on this trip, and I was really looking forward letting it happen by watching the kids. We all survived with no injury and it was good. Her absence from our home Friday and Saturday made all of us miss her and helped Teensy and the boys know how good it was to have Mommy home.

We made some really great food for Bunko. I'll share the recipes with you and hope that you will make them, even if you sit back and scratch your head with this, "I aint tryin that stuff" look on your face. Give it a whirl you will surprise yourself.

First up: Cassoulet (KASS-OU-LAY)
1 whole Rotisserie Chicken
16 oz. Turkey Kielbasa, sliced in 1/4 inch slices
1 cup onion, diced
1 cup celery, diced
1 cup Carrot, diced
1 Tablespoon minced garlic (4 cloves)
1 Tablespoon Olive Oil
1 1/2-2 cups Chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (19 oz.) cans Cannelli beans, drained
1/2 teaspoon Thyme
2 teaspoons Italian seasoning
1/2 cup chopped fresh parsley
1/2 cup fine bread crumbs
1/2 cup grated Parmesan cheese
Salt and Pepper to taste

Remove skin and debone chicken. Loosely chop and set aside. In a large stock pot, add olive oil, celery, onion, and carrot. Saute over medium heat until onion is clear (5-7 minutes). Add sausage and cook 3 minutes to heat through. Add remaining ingredients except bread crumbs, cheese. Stir well, taste and add salt and pepper to personal taste, I added about a teaspoon Kosher salt and about a tablespoon of fresh cracked pepper. Place in a 9x13 pan, top with bread crumbs and cheese. Bake at 350, uncovered for about 40 minutes.

If you are on weight watchers, which Kendra is, a serving of this is only 9 points. It's hearty and delicious. I am not a stew person but loved, loved this dish. I think the combination of sausage and chicken comes together so well. I also think this would make a terrific Crock Pot dish. I would saute the onion, celery, carrot, and garlic with the Olive oil then add everything to my crock pot and cook it all day on low. I think it would work. You would want to play with the breadcrumb topping by maybe toasting it with some butter in the skillet you used for the veggies. It's really good, trust me.

The photo is courtesy of Southern Living ( I could never take a picture that good). We also made a Spring Salad which was super. This was a Southern Living recipe, just search spring salad. It's spring lettuces (I by the Organic Mix at Sam's), bacon, grapes, Crumbled Feta, Pine Nuts, and steamed asparagus all mixed together and tossed in a balsamic vinaigrette.

I can't imagine anyone not being excited about coming home to this meal. Don't forget the crusty bread! We had that, too, with dipping sauces (balsamic and Olive oil with cracked pepper; sun-dried tomato and olive oil). Those girls were really treated royally by my hostess with the mostest! I can't believe I just said that!