This is true southern food and was a HUGE hit at Brielle's baby blessing. Even those from the south or who have visited the south thought it was amazing. :) Also, we calculated it and it cost 45 cents a person to serve this. Such a cheap food, filling, and delicious! We quadrupled the recipe and it fed 95 people. The original recipe says this is for 8 portions.
INGREDIENTS
1 Tbsp vegetable oil
12 ounces Andouille sausage, sliced or cubed (If in the south, we like Savoie's and use 3 links)
1 C finely diced onion
3/4 C finely diced celery
3/4 C finely diced green peppers
4 cloves minced garlic
1 tsp. freshly ground black pepper
1 smoked ham hock (you can find at your grocery store)
2 bay leaves
1 tsp dried thyme
1/2 tsp cayenne pepper, or to taste (our always came out so spicy so I only use a dash now)
2 quarts chicken broth or water, plus more as needed to adjust consistency (I did water and added bouillon)
1 pound red kidney beans, soaked overnight
About 2 tsp kosher salt or to taste
hot sauce to taste (I have yet to try adding this ingredient)
INSTRUCTIONS
Watch his YouTube video for instructions.
You can find the original recipe HERE.
Sunday, November 15, 2015
Cole Slaw
Bo smoked a port butt tonight and we ate it on potato rolls with this slaw on it and it was DELICIOUS!
INGREDIENTS
1 head of cabbage
1 1/2 C mayo
1/3 C sugar
1 Tbsp mustard
1 Tbsp dry mustard
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp celery seed
1/2 tsp salt
1/2 tsp pepper
3 Tbsp apple cider vinegar (they used rice wine vinegar, I like apple cider)
3 Tbsp lemon juice
3/4 C half and half (we didn't have half and half, so I just used whole milk and it turned out great!)
INSTRUCTIONS
Cut the cabbage in half and cut the halves in half. Cut the core out of each quarter. You could use coleslaw mix, or use cabbage (Cheaper). Chop on finely or put it in the food processor. Place cabbage in bowl.
In a mixing bowl mix together all remaining ingredients. Pour mixture over cabbage and toss until the cabbage is coated. Let sit for an hour and serve.
Original Recipe is a YouTube video found HERE.
INGREDIENTS
1 head of cabbage
1 1/2 C mayo
1/3 C sugar
1 Tbsp mustard
1 Tbsp dry mustard
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp celery seed
1/2 tsp salt
1/2 tsp pepper
3 Tbsp apple cider vinegar (they used rice wine vinegar, I like apple cider)
3 Tbsp lemon juice
3/4 C half and half (we didn't have half and half, so I just used whole milk and it turned out great!)
INSTRUCTIONS
Cut the cabbage in half and cut the halves in half. Cut the core out of each quarter. You could use coleslaw mix, or use cabbage (Cheaper). Chop on finely or put it in the food processor. Place cabbage in bowl.
In a mixing bowl mix together all remaining ingredients. Pour mixture over cabbage and toss until the cabbage is coated. Let sit for an hour and serve.
Original Recipe is a YouTube video found HERE.
Saltine Toffee Cookies
First off, Bo doesn't like this, so it isn't for everyone. On the other hand, I could eat the whole pan myself and it is SO easy and quick to make.
INGREDIENTS
4 ounces saltine crackers (just enough to the whole bottom of a cookie sheet single layered)
1 C butter
1 C dark brown sugar (dark brown tastes SOOO much better than light brown sugar)
2 C semisweet chocolate chips
2 C semisweet chocolate chips
3/4 C chopped pecans (optional, I didn't add them)
INSTRUCTIONS
Preheat over to 400 degrees F.
Line cookie sheet with saltine crackers single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees F for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts if adding. Cool completely and break into pieces.
Original Recipe HERE.
Potato Salad
I YouTubed how to cook potatoes for potato salad cuz I always mess that part up. The video I liked was where they peeled the potatoes then boiled them for like 18 minutes (I could be way off on this...). Anyways, Peeling was my preference. Bo boils them unpeeled.
INGREDIENTS
8 medium potatoes, cooked and diced
1 1/2 C mayo
2 Tbsp. cider vinegar
2 Tbsp. sugar
1 Tbsp. yellow mustard
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
2 celery ribs, sliced
1 C onion, minced
5 hard-boiled eggs
paprika
INSTRUCTIONS
Boil peeled potatoes in salted water until done. Cool to room temperature. Place diced potatoes in large bowl. Mix mayo, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl. Add potatoes. Add celery and onions and mix well. Stir in eggs. Sprinkle a little paprika on top.
Original Recipe HERE.
INGREDIENTS
8 medium potatoes, cooked and diced
1 1/2 C mayo
2 Tbsp. cider vinegar
2 Tbsp. sugar
1 Tbsp. yellow mustard
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
2 celery ribs, sliced
1 C onion, minced
5 hard-boiled eggs
paprika
INSTRUCTIONS
Boil peeled potatoes in salted water until done. Cool to room temperature. Place diced potatoes in large bowl. Mix mayo, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl. Add potatoes. Add celery and onions and mix well. Stir in eggs. Sprinkle a little paprika on top.
Original Recipe HERE.
Chicken Salad Sandwiches
We had left over meat from a rotisserie chicken that we used for this and it was delicious.
INGREDIENTS
2 whole boneless chicken breasts
1 stalk celery
1 onion, quartered
1 C celery, chopped
1 1/2 - 2 C Mayonnaise (depending on how wet you like your chicken)
2 Tbsp lemon juice
Salt and pepper
2 Tbsp fresh parsley, chopped
1 tsp dill seed
INSTRUCTIONS
Place chicken, celery stalk and onion in saucepan with water to cover. Bring to a boil and simmer 20 mins. or until chicken is done. Drain and discard onion and celery. Let chicken cool.
In a food processor chop chicken. In a medium sized bowl combine chicken with mayonnaise, salt and pepper, parsley, dill seed, chopped celery and lemon juice. Cover and refrigerate until chilled.
Find original recipe HERE.
INGREDIENTS
2 whole boneless chicken breasts
1 stalk celery
1 onion, quartered
1 C celery, chopped
1 1/2 - 2 C Mayonnaise (depending on how wet you like your chicken)
2 Tbsp lemon juice
Salt and pepper
2 Tbsp fresh parsley, chopped
1 tsp dill seed
INSTRUCTIONS
Place chicken, celery stalk and onion in saucepan with water to cover. Bring to a boil and simmer 20 mins. or until chicken is done. Drain and discard onion and celery. Let chicken cool.
In a food processor chop chicken. In a medium sized bowl combine chicken with mayonnaise, salt and pepper, parsley, dill seed, chopped celery and lemon juice. Cover and refrigerate until chilled.
Find original recipe HERE.
Buttery Cooked Carrots
We got a huge bag of carrots from Costco and this has been such a great way of using them. They're great. :)
INGREDIENTS
1 pound carrots
1/4 C butter or margarine
1/3 C brown sugar
INSTRUCTIONS
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine/butter and brown sugar into the water. Simmer and stir until the margarine/butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Original Recipe found HERE.
INGREDIENTS
1 pound carrots
1/4 C butter or margarine
1/3 C brown sugar
INSTRUCTIONS
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine/butter and brown sugar into the water. Simmer and stir until the margarine/butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Original Recipe found HERE.
Sunday, October 4, 2015
Perfect Cinnamon Rolls with Cream Cheese Frosting
I don't know that I have ever made cinnamon rolls from scratch since I have been married. My mom used to make them when I was little. This weekend was the LDS church's General Conference. I thought it would be the perfect time to make cinnamon rolls since we would be home listening to it all day. And I thought I would try a new recipe while I was at it. Many people recommended The Pioneer Woman's cinnamon rolls. Her recipe makes way more then my little family can eat, so I halved the recipe and made a few minor adjustments. I used Mel's Kitchen Cafe's Cream Cheese frosting recipe, also with a few minor adjustments.
Cinnamon Rolls
2 cups while milk*
1/2 cup coconut oil (or canola oil)
1/2 cup sugar
1 package Dry Active Yeast, 0.25 oz package (2 1/4 teaspoons)
4 cups flour (plus an additional 1/2 cup, reserved
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 Tbsp salt
1/4 cup butter, melted (Plus an additional 2 Tbsp butter, melted, reserved)
1 cups sugar
1-2 Tbsp cinnamon
In a medium sauce pan, scald milk, oil and sugar. Do not let it come to a boil. Remove from heat just as it begins to form bubbles around the edges of the pan. Pour into the bowl of a stand mixer. Allow to cool until 100-130 degrees. Once cooled, sprinkle yeast on top and allow to sit for 1-2 minutes.
Sprinkle 4 cups flour on top of milk and yeast mixture. Using the dough hook, mix until just combined. Cover with a clean kitchen towel and allow to rise for 1 hour. (I usually preheat my oven to the lowest setting for 2-3 minutes then turn it off and allow my dough to rise in the warm oven.) after 1 hour, remove towel and sprinkle on top the remaining 1/2 cup flour, baking powder, baking soda, and salt. Using the bread hook, mix until thoroughly combined.
Immediately roll dough out on a floured surface in a rectangle to about 1/4 inch thick. Using a pastry brush, spread 1/4 cup melted butter on rolled dough. Combine cinnamon and sugar in a small bowl, then sprinkle over butter. Starting along the long edge furthest away from you, roll the tough tightly toward you, ending with seam side down. Cut the roll into 3/4 inch slices.
Pour 2 Tbsp melted butter in the bottom of a 9x13 baking dish. Using the pastry brush, spread it around and up the edges. Place slices in bottom of pan, leaving space for them to rise. Allow to rise, covered with a kitchen towel, for at least 20 minutes.
While rolls are rising, preheat oven to 375 degrees. Bake rolls at 375 degrees for 12-15 minutes, or until lightly brown on top. Allow to cool slightly. The rolls are easier to remove from the pan when they are warm. Top with cream cheese frosting (recipe follows.)
*If you are like me and do not have whole milk, but always have 1% milk and heavy cream, you can use 2 Tbsp heavy cream and add 1% milk to make 2 cups.
Cream Cheese Frosting
4 oz cream cheese, softened to room temperature
1/4 cup butter, softened room temperature
1/2 tsp vanilla
1 1/2 cups powdered sugar
Heavy whipping cream as needed to thin to desired consistency
Combine cream cheese and butter until smooth. Add vanilla and sugar and beat until combined. Add heavy cream as needed to thin to desired consistency.
Cinnamon Rolls
2 cups while milk*
1/2 cup coconut oil (or canola oil)
1/2 cup sugar
1 package Dry Active Yeast, 0.25 oz package (2 1/4 teaspoons)
4 cups flour (plus an additional 1/2 cup, reserved
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 Tbsp salt
1/4 cup butter, melted (Plus an additional 2 Tbsp butter, melted, reserved)
1 cups sugar
1-2 Tbsp cinnamon
In a medium sauce pan, scald milk, oil and sugar. Do not let it come to a boil. Remove from heat just as it begins to form bubbles around the edges of the pan. Pour into the bowl of a stand mixer. Allow to cool until 100-130 degrees. Once cooled, sprinkle yeast on top and allow to sit for 1-2 minutes.
Sprinkle 4 cups flour on top of milk and yeast mixture. Using the dough hook, mix until just combined. Cover with a clean kitchen towel and allow to rise for 1 hour. (I usually preheat my oven to the lowest setting for 2-3 minutes then turn it off and allow my dough to rise in the warm oven.) after 1 hour, remove towel and sprinkle on top the remaining 1/2 cup flour, baking powder, baking soda, and salt. Using the bread hook, mix until thoroughly combined.
Immediately roll dough out on a floured surface in a rectangle to about 1/4 inch thick. Using a pastry brush, spread 1/4 cup melted butter on rolled dough. Combine cinnamon and sugar in a small bowl, then sprinkle over butter. Starting along the long edge furthest away from you, roll the tough tightly toward you, ending with seam side down. Cut the roll into 3/4 inch slices.
Pour 2 Tbsp melted butter in the bottom of a 9x13 baking dish. Using the pastry brush, spread it around and up the edges. Place slices in bottom of pan, leaving space for them to rise. Allow to rise, covered with a kitchen towel, for at least 20 minutes.
While rolls are rising, preheat oven to 375 degrees. Bake rolls at 375 degrees for 12-15 minutes, or until lightly brown on top. Allow to cool slightly. The rolls are easier to remove from the pan when they are warm. Top with cream cheese frosting (recipe follows.)
*If you are like me and do not have whole milk, but always have 1% milk and heavy cream, you can use 2 Tbsp heavy cream and add 1% milk to make 2 cups.
Cream Cheese Frosting
4 oz cream cheese, softened to room temperature
1/4 cup butter, softened room temperature
1/2 tsp vanilla
1 1/2 cups powdered sugar
Heavy whipping cream as needed to thin to desired consistency
Combine cream cheese and butter until smooth. Add vanilla and sugar and beat until combined. Add heavy cream as needed to thin to desired consistency.
Thursday, August 27, 2015
Shrimp and Grits
Bo loves shrimp and grits and these were his favorite we have had yet!
INGREDIENTS
2 C water
1 (14 1/2 oz) can chicken broth
3/4 C half-and-half
3/4 tsp. salt
1 C regular grits (I used quick grits and they were fine)
3/4 C shredded cheddar cheese
1/4 C grated parmesan cheese
2 Tbsp. butter
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper (I used black pepper, just fine)
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 C flour
1 C sliced mushrooms (I didn't have these and just did without, it was still great)
1/2 C sliced green onions
2 cloves garlic, minced
1/2 C fat-free low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. Tabasco sauce
lemon wedge
INSTRUCTIONS
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; (I think I forgot the drippings part...) crumble bacon and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chricken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits fro skillet.
Place grits in bowl topped with shrimp, crumbled bacon and lemon wedges.
Find the original post HERE.
INGREDIENTS
2 C water
1 (14 1/2 oz) can chicken broth
3/4 C half-and-half
3/4 tsp. salt
1 C regular grits (I used quick grits and they were fine)
3/4 C shredded cheddar cheese
1/4 C grated parmesan cheese
2 Tbsp. butter
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper (I used black pepper, just fine)
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 C flour
1 C sliced mushrooms (I didn't have these and just did without, it was still great)
1/2 C sliced green onions
2 cloves garlic, minced
1/2 C fat-free low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. Tabasco sauce
lemon wedge
INSTRUCTIONS
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; (I think I forgot the drippings part...) crumble bacon and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chricken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits fro skillet.
Place grits in bowl topped with shrimp, crumbled bacon and lemon wedges.
Find the original post HERE.
Green Beans
I made these the other night and Bo said they are the best green beans he has ever had. I just googled how to cook green beans and cooked the basic recipe they had at the top. They were actually really tasty!
INGREDIENTS
1 pound fresh green beans, trimmed and snapped in half
3 Tbsp. butter
3 cloves garlic, minced (I used minced garlic)
2 pinches lemon pepper
salt to taste
INSTRUCTIONS
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 mins. Drain water. Add butter to green beans; cook and stir until butter is melted, 2-3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Find the original recipe HERE.
INGREDIENTS
1 pound fresh green beans, trimmed and snapped in half
3 Tbsp. butter
3 cloves garlic, minced (I used minced garlic)
2 pinches lemon pepper
salt to taste
INSTRUCTIONS
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 mins. Drain water. Add butter to green beans; cook and stir until butter is melted, 2-3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Find the original recipe HERE.
Chicken Pot Pie
I got this recipe from Jen and Bo absolutely loves it.
INGREDIENTS
1 package (10 oz) frozen peas and carrots (I just used the mixed blend of veggies I have from Costco)
1/3 C margarine or butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/3 C chicken broth
2/3 C milk
2 1/2 to 3 C chicken, cooked and cut into chunks
pastry shell for 9 inch 2 crust pie (See below)
INSTRUCTIONS
Saute onion and butter. Add flour, salt and pepper. Cook stirring constantly until mix is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour mixture into pie crust lined with pastry crust, top with other pastry crust. Bake at 425 degrees for 35 minutes.
Thanks to LaRie Nelson for giving Jen the recipe.
CRUST
**Double this recipe so you can have a top and bottom of the pie.
INGREDIENTS
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water
INSTRUCTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press dough evenly into the bottom and sides of the pie plate.
Double the recipe and add the other half to the top with cuts on top so that the pie doesn't explode. Pinch top and bottom part of pie crust together.
You can find the original recipe HERE.
INGREDIENTS
1 package (10 oz) frozen peas and carrots (I just used the mixed blend of veggies I have from Costco)
1/3 C margarine or butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/3 C chicken broth
2/3 C milk
2 1/2 to 3 C chicken, cooked and cut into chunks
pastry shell for 9 inch 2 crust pie (See below)
INSTRUCTIONS
Saute onion and butter. Add flour, salt and pepper. Cook stirring constantly until mix is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour mixture into pie crust lined with pastry crust, top with other pastry crust. Bake at 425 degrees for 35 minutes.
Thanks to LaRie Nelson for giving Jen the recipe.
CRUST
**Double this recipe so you can have a top and bottom of the pie.
INGREDIENTS
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water
INSTRUCTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press dough evenly into the bottom and sides of the pie plate.
Double the recipe and add the other half to the top with cuts on top so that the pie doesn't explode. Pinch top and bottom part of pie crust together.
You can find the original recipe HERE.
Tuesday, July 7, 2015
Avocado Strawberry Spinach Salad with Poppyseed Vinaigrette
I came across this recipe when looking for dinner ideas that would not heat up my kitchen, since it was 100* outside. I made a few minor adjustments. This is a perfect quick recipe for a summer night.
Avocado Strawberry Spinach Salad
1 (6 oz.) bag of baby spinach
16 oz strawberries, sliced
1 avocado, diced
1/2 cup feta cheese
1/2 cup sliced almonds
1/4 of a small red onion, thinly sliced
Combine spinach, strawberries, almonds, and onion in a bowl. Toss to combine. Add avocados and feta and toss gently.
Poppyseed Vinaigrette
1/2 cup canola oil
3 Tbsp. Apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
Pinch of ground mustard
Salt and pepper, to taste
Combine all dressing ingredients in a small bowl and whisk until combined.
The original recipe called for toasted almonds, which I didn't even notice until just now. So I didn't toast mine. It also called for blue cheese or Gorgonzola, but I had feta in the fridge so I went with that.
I think the dressing is much more flavorful if you make it ahead of time and refrigerate it for a few hours.
Tuesday, May 19, 2015
Bruschetta Chicken
If you are looking for a quick, lighter meal idea, this is perfect. And oh so good! I found this recipe at Eat Yourself Skinny.
Bruschetta chicken
2 chicken breasts
4-5 Roma tomatoes, diced
1 clove garlic, minced
1/4-1/2 small red onion, diced
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon sea salt
Handful of basil (about 10 leaves), chopped
Combine tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt, and basil in a small bowl. Allow to sit for about an hour in the fridge before serving.
Season chicken breasts with salt and pepper, to taste, and cook as desired. I baked mine at 375 degrees for about 20 mins. You can also grill it.
Serve chicken with bruschetta on top.
I also served with some lightly toasted sourdough bread drizzled with olive oil.
Bruschetta chicken
2 chicken breasts
4-5 Roma tomatoes, diced
1 clove garlic, minced
1/4-1/2 small red onion, diced
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon sea salt
Handful of basil (about 10 leaves), chopped
Combine tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt, and basil in a small bowl. Allow to sit for about an hour in the fridge before serving.
Season chicken breasts with salt and pepper, to taste, and cook as desired. I baked mine at 375 degrees for about 20 mins. You can also grill it.
Serve chicken with bruschetta on top.
I also served with some lightly toasted sourdough bread drizzled with olive oil.
Tuesday, May 12, 2015
Raspberry Lemonade Cake
I always try new cake recipes for Elliott's birthday. And as I look back at it now, I can see a theme.
2010: Lemon Marshmallow Cake
2011: Lemon Meringue Pie
2012: we were visiting family so I made him a boxed lemon cake with lemon frosting.
2013: Key Lime Pie
2014: Six Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting
2015: Raspberry Lemonade Cake
Lemon/lime, marshmallows, and pies. Which pretty much sums up Elliott's favorite foods. This year I made a Raspberry Lemonade Cake which was 3 different recipes combined. I found the lemon cake recipe from Ina Garten (Food Network). I used the lemon curd from my Lemon Marshmallow cake. I made up my own 'recipe' for my raspberry filling. And I tried a new recipe for the Lemon Butter Cream Frosting.
Lemon Cake:
Combine sugar with lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
2010: Lemon Marshmallow Cake
2011: Lemon Meringue Pie
2012: we were visiting family so I made him a boxed lemon cake with lemon frosting.
2013: Key Lime Pie
2014: Six Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting
2015: Raspberry Lemonade Cake
Lemon/lime, marshmallows, and pies. Which pretty much sums up Elliott's favorite foods. This year I made a Raspberry Lemonade Cake which was 3 different recipes combined. I found the lemon cake recipe from Ina Garten (Food Network). I used the lemon curd from my Lemon Marshmallow cake. I made up my own 'recipe' for my raspberry filling. And I tried a new recipe for the Lemon Butter Cream Frosting.
Lemon Cake:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350 degrees F. Grease and flour (2) 8" cake pans. You may also line the bottom with
parchment paper, if desired.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops. (The batter will be thicker.) Bake for 45 minutes to 1 hour, until a toothpick comes out clean. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack and allow the cakes to cool completely.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops. (The batter will be thicker.) Bake for 45 minutes to 1 hour, until a toothpick comes out clean. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack and allow the cakes to cool completely.
Lemon Syrup:
1/2 cup granulated sugar
1/2 cup lemon juice
Directions:
Combine sugar with lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
Lemon Curd:
6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt
Directions:
6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1/4 cup + 2 tablespoons fresh lemon juice
3/4 cup sugar
5 large egg yolks
1/8 teaspoon salt
Directions:
In
a large sauce pan, melt butter over medium-low heat; remove from heat
and stir in lemon zest, lemon juice, sugar, egg yolks and salt.
Cook
over medium-low heat, whisking constantly, until mixture thickens and
your finger leaves a path on the back of a wooden spoon when you draw
across it. Do not allow the curd to boil. Curd will thicken as it
chills.
Strain
curd through a sieve into a bowl. Press plastic wrap directly against
surface of curd. Cool to room temperature, then refrigerate until cold
and thick. (Will keep in fridge for 3 weeks and in freezer for 3
months.)
Raspberry Filling:
1 cup raspberries
1-2 Tablespoons sugar
Directions:
Mash raspberries and stir in sugar to taste. Cover and let sit in the fridge for at least an hour.
Lemon Butter Cream Frosting:
1 cup butter, room temperature
1 lemon, juice and zest
8 cups powdered sugar
a little milk, as needed
Directions:
Beat butter in bowl of electric mixer until fluffy, about 3 minutes. Add lemon juice, zest, and sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Add milk, as needed, to thin frosting.
Assembly:
Once cakes have cooled, slice each cake in half horizontally. Place bottom of one cake on a plate. Using a pastry brush, brush some of the lemon syrup over top of cake. Spread 1/2 of the raspberry filling on top*. Place the remaining half of the cake on top. Brush with lemon syrup. Spread 1/2 of the lemon curd on top*. Place the bottom of the second cake on top. Brush with lemon syrup. Spread remaining lemon curd on top, followed by remaining raspberry filling*. Place remaining piece of cake on top and brush top and sides with lemon syrup. Frost and garnish with fresh raspberries.
Tips:
*You can pipe a small ring of frosting around the outside edge of the cake to help keep the filling from squishing out and hold the next layer in place.
Raspberry Filling:
1 cup raspberries
1-2 Tablespoons sugar
Directions:
Mash raspberries and stir in sugar to taste. Cover and let sit in the fridge for at least an hour.
Lemon Butter Cream Frosting:
1 cup butter, room temperature
1 lemon, juice and zest
8 cups powdered sugar
a little milk, as needed
Directions:
Beat butter in bowl of electric mixer until fluffy, about 3 minutes. Add lemon juice, zest, and sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Add milk, as needed, to thin frosting.
Assembly:
Once cakes have cooled, slice each cake in half horizontally. Place bottom of one cake on a plate. Using a pastry brush, brush some of the lemon syrup over top of cake. Spread 1/2 of the raspberry filling on top*. Place the remaining half of the cake on top. Brush with lemon syrup. Spread 1/2 of the lemon curd on top*. Place the bottom of the second cake on top. Brush with lemon syrup. Spread remaining lemon curd on top, followed by remaining raspberry filling*. Place remaining piece of cake on top and brush top and sides with lemon syrup. Frost and garnish with fresh raspberries.
Tips:
*You can pipe a small ring of frosting around the outside edge of the cake to help keep the filling from squishing out and hold the next layer in place.
Wednesday, May 6, 2015
Southwest Chicken Chop Salad
I made this recipe a while back and then forgot about it until yesterday when Kristin called and asked me if I had a good Mexican salad for Cinco de Mayo. It was really good and I need to make it again. So I am adding it here so I can see it when I look for dinner ideas. I found the original recipe on Lauren's Latest. I made a few modifications to the recipe because I can.
Southwest Chicken Chop Salad
2 cups diced chicken (I used grilled chicken but you could also use rotisserie)
1 green pepper, diced
1 red pepper, diced
1 can black beans
1 cup sweet yellow corn (canned or frozen. if you use canned, just throw the whole can in)
2 roma tomatoes, diced
4 green onions, sliced, white and green parts
1 head romaine lettuce
1/2 bunch cliantro, chopped
2 avocados, diced
2 cups crushed tortilla chips
Dressing:
1/2 cup mayo
1/2 cup sour cream
1 Tablespoon ranch seasoning, (or more if desired)
1 Tablespoon taco seasoning, (or more if desired)
1/2 Tablespoon lime juice
salt & pepper to taste
In a small bowl, combine dressing ingredients and whisk together.
In a large bowl, combine all salad ingredients, except for chips and avocados. Add dressing, chips, and avocados and toss gently. Serve immediately.
Southwest Chicken Chop Salad
2 cups diced chicken (I used grilled chicken but you could also use rotisserie)
1 green pepper, diced
1 red pepper, diced
1 can black beans
1 cup sweet yellow corn (canned or frozen. if you use canned, just throw the whole can in)
2 roma tomatoes, diced
4 green onions, sliced, white and green parts
1 head romaine lettuce
1/2 bunch cliantro, chopped
2 avocados, diced
2 cups crushed tortilla chips
Dressing:
1/2 cup mayo
1/2 cup sour cream
1 Tablespoon ranch seasoning, (or more if desired)
1 Tablespoon taco seasoning, (or more if desired)
1/2 Tablespoon lime juice
salt & pepper to taste
In a small bowl, combine dressing ingredients and whisk together.
In a large bowl, combine all salad ingredients, except for chips and avocados. Add dressing, chips, and avocados and toss gently. Serve immediately.
Monday, April 20, 2015
Spinach Tomato Tortellini with Sausage
My boys love this tortellini. And it is so quick and easy to make. Refrigerated tortellini can be found in the refrigerated section. Usually it is by the lunch meats and cheese. You can substitute dry tortellini pasta. I prefer the taste and texture of fresh tortellini.
Spinach Tomato Tortellini with Sausage
20 oz refrigerated tortellini pasta
1/2 medium onion, diced
1 lb ground sausage
3 cloves garlic, minced
1 (14.5 oz) can petite diced tomatoes
2 cups spinach, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup heavy cream
2 Tbsp. Flour
Cook tortellini according to package directions.
While tortellini is cooking, heat a large skillet and cook sausage and onion. Add garlic and cook for 30 seconds, until fragrant. Add tomatoes, spinach, and spices. Cook for 2-3 minutes, stirring occasionally, until spinach begins to wilt.
In a small bowl whisk heavy cream and flour together until smooth. Stir cream mixture into sausage and tomato mixture. Add parmesan and cook another 4-5 minutes, until thickened. Add drained tortellini and toss gently.
Enjoy!
Recipe adapted from Damn Delicious
Friday, March 20, 2015
Baked Creamy Chicken Taquitos
Ok... Jen and Amy have been keeping a secret from all of us. This is AMAZING!! We had some friends over tonight before they moved and I had chicken thawed out and was calling around trying to get ideas of what to make. Jen said to make this, she got it off Amy's Pinterest page and it is one of Mitch's favorite meals.
HUGE HIT. Thanks for keeping this a secret, ladies...
So I'm sharing the amazing recipe with y'all and hope you enjoy it as much as we did.
NOTE: I doubled taquitos recipes (not the sauce) and one Taco Bell green salsa bottle was used for the whole thing. And it called for 2 Cups chicken, so doubling it, I just did 5 chicken breasts.
INGREDIENTS
1/3 C (3 oz.) cream cheese
1/4 C green salsa
1 Tbsp fresh lime juice (I just used lime juice from the bottle)
1/2 tsp cumin
1 tsp chili powder
1/2 tsp. onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 C shredded cooked chicken (I boiled mine to cook it)
1 C grated pepper jack or plain jack cheese (we used pepper jack)
small flour or corn tortillas (we did half and half, both were good, flour stayed together better)
kosher salt
cooking spray or olive oil (we used olive oil)
DIRECTIONS
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
Place 2-3 T of chicken mixture on the lower third of tortilla, keeping about 1" from the edges. Roll up tortillas and place seam down on the prepared baking sheet, not touching one another. Spray lightly with cookin spray, or lightly brush with olive oil and sprinkle lightly with salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. (I think ours was closer to 25 to make them harder) Remove from oven and let cool slightly before serving. Dip in sour cream or this amazing: CREAMY LIME-CILANTRO RANCH dressing. (recipe below)
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place baking sheet in freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat to 425, place on lined baking sheet and bake for 20-25 minutes or until golden brown and crispy.
Makes 12-16, when using 6" tortillas, depending on how full you make them.
You can find this fabulous original recipe HERE.
HUGE HIT. Thanks for keeping this a secret, ladies...
So I'm sharing the amazing recipe with y'all and hope you enjoy it as much as we did.
NOTE: I doubled taquitos recipes (not the sauce) and one Taco Bell green salsa bottle was used for the whole thing. And it called for 2 Cups chicken, so doubling it, I just did 5 chicken breasts.
INGREDIENTS
1/3 C (3 oz.) cream cheese
1/4 C green salsa
1 Tbsp fresh lime juice (I just used lime juice from the bottle)
1/2 tsp cumin
1 tsp chili powder
1/2 tsp. onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 C shredded cooked chicken (I boiled mine to cook it)
1 C grated pepper jack or plain jack cheese (we used pepper jack)
small flour or corn tortillas (we did half and half, both were good, flour stayed together better)
kosher salt
cooking spray or olive oil (we used olive oil)
DIRECTIONS
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
Place 2-3 T of chicken mixture on the lower third of tortilla, keeping about 1" from the edges. Roll up tortillas and place seam down on the prepared baking sheet, not touching one another. Spray lightly with cookin spray, or lightly brush with olive oil and sprinkle lightly with salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. (I think ours was closer to 25 to make them harder) Remove from oven and let cool slightly before serving. Dip in sour cream or this amazing: CREAMY LIME-CILANTRO RANCH dressing. (recipe below)
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place baking sheet in freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat to 425, place on lined baking sheet and bake for 20-25 minutes or until golden brown and crispy.
Makes 12-16, when using 6" tortillas, depending on how full you make them.
You can find this fabulous original recipe HERE.
Creamy Lime-Cilantro Dressing
This is a great Mexican food dipping sauce or salad dressing. The original recipe blog says it's her knock off Costa Vida/Cafe Rio dressing. We used it to dip our Baked Chicken Taquitos, which was amazing!
INGREDIENTS
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 C mayo
1/2 C buttermilk (or milk works, too I just added about 1-2 tsp of lemon juice as well if I did milk)
1 lime, juiced (about 2 Tbsp. lime juice)
2 cloves garlic, roughly chopped (or 1 tsp. minced garlic)
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce (I totally forget it called for this and never added it, but it was still amazing.)
DIRECTIONS
Mix milk, mayo, ranch in a blender. Add lime juice. Toss in garlic, cilantro and green salsa. Blend. Sample and add hot sauce to taste. Make several hours ahead of time to allow it to thicken.
Original recipe called for a chunky salsa, I only had the Taco Bell Salsa Verde that I used for this and the taquitos and it was great!
Enjoy!
Find the original recipe HERE.
INGREDIENTS
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 C mayo
1/2 C buttermilk (or milk works, too I just added about 1-2 tsp of lemon juice as well if I did milk)
1 lime, juiced (about 2 Tbsp. lime juice)
2 cloves garlic, roughly chopped (or 1 tsp. minced garlic)
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce (I totally forget it called for this and never added it, but it was still amazing.)
DIRECTIONS
Mix milk, mayo, ranch in a blender. Add lime juice. Toss in garlic, cilantro and green salsa. Blend. Sample and add hot sauce to taste. Make several hours ahead of time to allow it to thicken.
Original recipe called for a chunky salsa, I only had the Taco Bell Salsa Verde that I used for this and the taquitos and it was great!
Enjoy!
Find the original recipe HERE.
Thursday, January 15, 2015
Quinoa, black bean and corn tacos
My friend had tried this recipe and gave it an 8/10 rating so I thought I would try it. It definitely was good. Half way through dinner Elliott said, "We need to make this again. This needs to be one of our regular meals." All my kids loved it. Both boys asked for seconds. Even my 8 month old was shoving it in her mouth by the fist full. I made minor changes to the original recipe. I changed this recipe from the original to make it a one pot meal.
Quinoa, black beans and corn tacos
1 Tbsp. Olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup quinoa
1 1/2 cups chicken broth (or vegetable broth or water)
2 (10 oz) cans diced tomatoes with green chilis, undrained (Rotel)
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
Salt and pepper to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
1-1 1/2 Tbsp. Lime juice
1/2 cup cilantro, chopped
Serve with:
Tortillas (we used corn)
Cheese
Sour cream
Avocados, diced
Shredded lettuce
Tomatoes, diced
In a small frying pan, sauté onions in Olive oil until golden and tender. Add garlic and sauté until fragrant, about 30 seconds. Add quinoa, chicken broth, diced tomatoes, chili powder, cumin, paprika, cayenne pepper, coriander, salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked and mixture is thickened.
Stir in corn and black beans and simmer uncovered for 5 minutes, stirring occasionally. Stir in lime juice and cilantro and serve on warm tortillas with desired toppings.
Recipe adapted from Cooking Classy.
Quinoa, black beans and corn tacos
1 Tbsp. Olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup quinoa
1 1/2 cups chicken broth (or vegetable broth or water)
2 (10 oz) cans diced tomatoes with green chilis, undrained (Rotel)
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
Salt and pepper to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
1-1 1/2 Tbsp. Lime juice
1/2 cup cilantro, chopped
Serve with:
Tortillas (we used corn)
Cheese
Sour cream
Avocados, diced
Shredded lettuce
Tomatoes, diced
In a small frying pan, sauté onions in Olive oil until golden and tender. Add garlic and sauté until fragrant, about 30 seconds. Add quinoa, chicken broth, diced tomatoes, chili powder, cumin, paprika, cayenne pepper, coriander, salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked and mixture is thickened.
Stir in corn and black beans and simmer uncovered for 5 minutes, stirring occasionally. Stir in lime juice and cilantro and serve on warm tortillas with desired toppings.
Recipe adapted from Cooking Classy.
Wednesday, January 14, 2015
Crock Pot Cream Cheese Chicken Chili
I know that this says crock pot, but I actually just made this in a pot in about 20 minutes. I didn't have chicken thawed so I just used canned chicken. I also used garlic salt rather than onion powder and I didn't use cumin. This was all because those are the spices that I had. (That's the way I cook.)
Ingredients
2 chicken breasts
1 can Rotel Tomatoes (undrained) I used the one with green chilies
1 can corn (undrained)
1 can black beans (drained and rinsed)
1 t cumin
1 t onion powder
1 T chili powder
1 packet ranch dressing mix
1 pkg cream cheese
Put chicken in the bottom of the crock pot. Add rotel tomatoes, corn, black beans, spices, and ranch dressing mix. Stir. Then add the cream cheese, but do not stir it in.
Cook on low for 6-8 hours. Before serving stir in the cream cheese.
Thursday, January 8, 2015
Almond Joy Cookies
This is Dexter's Mom's recipe. I love them, but I also love coconut!
1 cup butter
1/2 C white sugar
1 1/2 C brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 C flour
2 teaspoons baking soda
1 teaspoon salt
5 C chocolate chips
2 C sweetened coconut
2 C chopped almonds
Pre-heat oven to 375.
Lightly grease cookie sheets. Combine dry ingredient, except the sugars, and set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut, and almonds. Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup butter
1/2 C white sugar
1 1/2 C brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 C flour
2 teaspoons baking soda
1 teaspoon salt
5 C chocolate chips
2 C sweetened coconut
2 C chopped almonds
Pre-heat oven to 375.
Lightly grease cookie sheets. Combine dry ingredient, except the sugars, and set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed, then stir in the chocolate chips, coconut, and almonds. Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Sausage Dip
Someone brought this to a school I was teaching at a few years back. It's my favorite dip!
1 can green chilies (4 oz)
1 (8 oz) cream cheese
1 (16 oz) sour cream
1 package regular sausage
1 package Italian sausage
2 cans Mexican tomatoes
Fry sausages in fry pan. Drain grease. Add cream cheese, sour cream, and chilies. Put in crockpot and add tomatoes. Warm and serve with chips.
1 can green chilies (4 oz)
1 (8 oz) cream cheese
1 (16 oz) sour cream
1 package regular sausage
1 package Italian sausage
2 cans Mexican tomatoes
Fry sausages in fry pan. Drain grease. Add cream cheese, sour cream, and chilies. Put in crockpot and add tomatoes. Warm and serve with chips.
Creamy Sausage and Spinach Pasta Skillet
I made this and I loved it! Dexter doesn't really like pasta and he said that he actually really like this! It is almost better on the second day too.
Ingredients
- 6 oz. smoked sausage
- 1 Tbsp olive oil
- 1 medium onion (We definitely used less than this.)
- 1 (14.5 oz.) can diced tomatoes w/chiles
- 2 cups chicken broth
- 8 oz. pasta
- 3 cups fresh spinach
- 1 cup (4 oz.) shredded monterrey jack
- 1 whole green onion
Instructions
- Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
- Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
- Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
- Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
- Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
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