Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.
Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.
- 1 cup uncooked green lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion, diced small
- 1 red bell pepper, diced small
- 2 cloves garlic, minced
- 3 tablespoons Gold Star Cincinnati Style Chili Seasoning
- 2 teaspoons oregano
- 1 teaspoon salt
- 8 ounce can tomato sauce
- 1/4 cup tomato paste
- 3 tablespoons maple syrup
- 1 tablespoon yellow mustard
- 4-6 sesame buns
- Place the lentils in a saucepan with a lid.
- Add 4 cups water.
- Cover and bring to a boil.
- Reduce heat; simmer 20 minutes, or until lentils are soft.
- Drain and set aside.
- While the lentils are cooking, heat the oil in a large skillet.
- Add the onion and pepper; saute just until soft.
- Add the garlic and saute 1 minute more.
- Add the cooked lentils, the Gold Star Cincinnati Style Chili Seasoning, oregano and salt.
- Add the tomato sauce and tomato paste.
- Cook for about 10 minutes.
- Add the maple syrup and mustard and heat through.
- For best flavor, turn the heat off and let stand for about 10 minutes.
- Spoon into buns and serve.