Saturday, June 27, 2015

Sausage Pasta Dish

  • 1 pound smoked sausage, cut into bite sized slices
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 3 cups penne pasta, uncooked
  • 2 cups chicken stock
  • 1 (10 ounce) jar roasted red peppers, undrained
  • 2 cups Monterey Jack cheese
  • ½ cup Parmesan cheese
  • 2 cups fresh spinach
  1. Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar, cheeses and spinach. Stir to combine and cover for about 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.

Salsa Verde Chicken

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups low-sodium chicken broth
  • 1 cup salsa verde
  • 1 cup heavy whipping cream
  • 3 cups uncooked penne pasta
  • salt and pepper to taste (about ½ teaspoon each)
  • 1½ cups pepper jack cheese, shredded

  1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
  1. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
  1. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Porcupine Skillet

  • 1 lb. ground beef 
  • 1 pkg. dry onion soup mix
  • 1 1/2 c. hot water
  • 3/4 c. uncooked rice
  • 1 (16 oz) can tomatoes
  • 1 c. shredded cheese
  • 1 small can mushrooms (optional, I don't normally add these)
  • In a large skillet, crumble beef and brown.
  • Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
  • Add rice and stir.
  • Cover and cook on low heat for 25 minutes or until rice is tender.
  • Sprinkle with cheese, melt and serve.

Monday, September 12, 2011

Mozzarella Rice Bake

1lb ground beef
1.5 cups cooked rice
1 26oz jar spaghetti sauce
Sliced Mozzarella Cheese

Preheat oven to 375. Brown and drain the meat; mix with rice. Add spaghetti sauce. Pour into oven safe dish and place mozzarella cheese slices over the top. Place in oven and bake for 30 minutes or until cheese is melted and casserole is heated through. Serve with salad and garlic toast.

I didn't have any mozzarella so I used swiss and it still turned out great.

Wednesday, September 7, 2011

Pop Tarts

3 1/2 cups flour
1 cup butter, melted
1 tsp sea salt
1 cup plain yogurt

Mix flour, salt, butter, yogurt. Knead until workable. Roll out onto large floured area. Cut into desired shape/size. Place about 1/2 tsp jelly/jam or other filling into center of shape and spread. Place second square on top, press edges with fork.

Place in single layer on sheet. Bake at 350 for 25 minutes.

Comments: You could get really creative with the filling to create a variety of "pop tarts". Like Nutella, peanut butter, fluff, home made preserves and more. I think we may even do a regular food version with some sauce/cheese for pizza tarts, maybe even a slice of lunch meat and cheese for an alternative to the sandwich.

Wednesday, May 11, 2011

Flour Tortillas

3 cups all purpose flour
1 tsp baking powder
1 1/2 tsp salt
1/2 cup shortening
3/4 cup warm water

-Combine first 4 ingredients in a large mixing bowl, and beat at medium speed until blended
-Add water gradually in a steady stream, beating until blended
-Let dough stand 15 minutes
-Divide dough into equal portions, depending on the size tortillas you need.
-Roll out each dough ball into a thin circle on a lightly flowered surface.
-Heat an ungreased skillet or griddle over medium high heat. Cook tortillas, one at a time, about 1 minute on each side or until lightly browned and beginning to puff. remove from skillet, and wrap in foil to keep warm

Makes about 20 (6-inch) and 10 (8-inch) tortillas

Thursday, May 5, 2011

Individual French Toast Stratas

6 eggs
1 1/2 cups half and half
6tbsp maple syrup
1 1/2 tsp. vanilla
1 tsp cinnamon
large pinch salt
4 cups cubed (1-inch) white country bread
2tbsp melted butter
2tbsp sugar

Whisk eggs, half and half, syrup, vanilla, cinnamon, and salt. Toss bread with butter; divide among 12 muffin cups. Pour egg mixture over bread; let sit while you preheat over to 350. Sprinkle bread mixture with sugar. Bake for 20 minutes. Let cool on rack. Serve with more maple syrup and fresh berries.

Just a Note!

Happy New Year!! As we head into 2009 I have plans to add tons of new recipes. So keep checking and remember, if you try something and have suggestions please leave a comment!
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