Zesty Sausage Stir-Fry

A colorful and yummy stir-fry -- good one to hold unto for the summertime!

Zesty Sausage Stir-Fry

Ingredients:

1 (13.5 oz.) pack Polish sausage - sliced
1 small onion -- sliced
1 tbsp. oil
3 carrots - sliced
1 small yellow summer squash - sliced
8 oz. sugar snap peas
6 tbsp. soy sauce
3 tbsp. brown sugar
1 tbsp. rice vinegar
8 oz. egg noodles -- cooked according to package

Directions:

In a small bowl, mix water, soy sauce, brown sugar, rice vinegar, and cornstarch.  Set aside.

In a large skillet, sauté sausage and onion in oil for 3-5 minutes.  Add veggies and stir fry until crisp-tender.

Pour sauce into skillet.  Bring to boil, stirring until thickened.  Toss to coat.  Serve over pasta.

Chicken Gnocchi Soup

I always think this looks like an elegant soup, all creamy and with spinach and gnocchi in it.

Chicken Gnocchi Soup

Ingredients:

1/4 cup butter

3 stalks celery – finely chopped

1 med. carrot – shredded

1 small onion – finely chopped

4 cloves garlic – minced

1/2 cup flour

5 cups chicken broth

1 lb. gnocchi

2 cups chicken pieces

1 cup baby spinach

1 cup heavy cream

1/2 tsp. salt

1/4 tsp. thyme

1/2 tsp. pepper

Directions:

In a soup pot, sauté celery, carrot, onion, and garlic in butter until tender.  Stir in flour until smooth.  Gradually stir in broth.  Heat to boiling.  Reduce heat and simmer, uncovered, for five minutes.  Add gnocchi, chicken, and spices.  Simmer for 5 minutes.  Add spinach and cream and heat through. 

Mediterranean Sausage and Spinach Pasta

I'm making this for a potluck tonight, and thought I should share.  It will be fall soon, and prime casserole time!

Mediterranean Sausage and Spinach Pasta

1 lb. Italian bulk sausage 

1 can garlic and onion spaghetti sauce 

1 can (2.25 oz) sliced black olives – drained 

1 package frozen spinach – thawed 

1 lb. penne rigate – cooked 

1 can mushrooms – drained 

3 cups shredded mozzarella 

Preheat oven to 350.  

Cook sausage in a large skillet; drain. Stir in sauce, olives, mushrooms, and spinach. Toss with pasta. 

Spray a 9x13 pan with cooking spray. Pour half of pasta into pan; top with half of cheese and repeat layers. 

Cover with tin foil and bake at 350 degrees for 25 minutes.

Southwest Sloppy Joes

My husband took a recipe for southwest burgers that never held together properly and transformed it into this tasty sloppy joe recipe!

Southwest Sloppy Joes

1 lb. beef
1/2 cup onion – chopped
1 can green chilis
1/2 cup salsa
1 can black beans – drained and rinsed
1/2 cup frozen Corn
2 tbsp. Worcestershire sauce
2 tbsp. lime juice
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. pepper
1 cup sour cream
Hamburger buns 

In a large skillet, brown beef.  Add onions and sauté until tender.  Add remaining ingredients except sour cream and buns.  Simmer for 10 minutes.  Stir in sour cream and heat through.  Serve on buns.

Creamy Chicken and Broccoli Stew

Great slow-cooker recipe for those grey, chilly winter days.

Creamy Chicken and Broccoli Stew

2 lbs. boneless, skinless chicken thighs
1 cup Italian dressing
1/2 cup white wine
4 tbsp. butter – melted
1 tsp. onion powder
2 tsp. Garlic powder
1 tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of mushroom soup
1 pkg cream cheese -- softened
1 lb. frozen broccoli
2 large potatoes -- chopped

Chop chicken and place in a slow cooker.  Pour dressing, wine, and butter over chicken.  Sprinkle with spices.  Cook on low for 5 hours.

In a medium bowl, combine soup and cream cheese.  Stir into chicken with broccoli and potatoes and cook on low for one more hour.

Ranch Mac and Cheese

Looks fancy, tastes yummy, but isn't difficult.

Ranch Mac and Cheese

1/2 lb. macaroni - cooked
1/2 cup milk
2 tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Colby jack
1/2 cup Ranch dressing
1/4 cup Saltine or Ritz crackers - crushed
3 tbsp. Parmesan cheese

Melt butter in a medium skillet.  Stir in milk, spices, Colby jack, and dressing. Cook and stir until cheese is melted. Stir sauce into noodles. Sprinkle with crackers and Parmesan.

Eight Can Taco Soup

Open, open, dump, dump, stir, heat, stir, serve.  For real.

Eight Can Taco Soup

1 can black beans -- rinsed and drained

1 can pinto beans -- rinsed and drained

1 can diced tomatoes

1 can corn -- drained

1 can chicken -- drained

1 can cream of chicken soup

1 can mild enchilada sauce

1 can chicken broth (I use chicken bouillon cube and 8 oz water instead)

1 packet Taco seasoning

Optional for serving:

Tortilla chips

Sour cream

Mix all ingredients in a soup pot.  Heat through, stirring occasionally.  Serve.

Portobello Fajitas

My husband made up this recipe a couple years ago, and we all love it so much!  We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.

Portobello Fajitas

4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
Oil
Kosher salt
8 tortillas
Sour cream 

With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside. Halve and seed the peppers. Set aside. Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt. 

Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables.  Stir.  Serve in tortillas with sour cream.

Papa's Pot Roast

I don't know why I've never shared this here before!  My father-in-law made up this recipe, and it is fantabulous.  We rarely make any other pot roast recipes anymore.

Papa's Pot Roast

1 beef roast

1 cup water

1 packet dry ranch dressing mix

1 packet dry Italian dressing mix

1 packet brown gravy mix

Place beef roast in slow cooker and pour water over top.  Sprinkle mixes over top.  Cook on low in slow cooker for 7 hours.  Devour.

Asparagus Soup with Garlic and Eggs

I know asparagus season is almost over, but this recipe is so wonderful I want to share it anyway.

Asparagus Soup with Garlic and Eggs

5 cups Water
5 Bouillon cubes
3 cloves Garlic -- smashed
1 bunch Asparagus
4 Eggs
1/4 cup Parmesan
1 tbsp. Parsley

Crusty white bread + butter (to serve with it)

Note:  To smash the garlic, press down on it hard with a meat tenderizer or the flat blade of a really big, sturdy knife.  Do Not Hit It Hard with something, or you'll have bits of garlic all over the kitchen.

In a three quart kettle, bring water to boil. Trim asparagus and add trimmings and garlic to water. Simmer for 15 minutes. Remove asparagus trimmings and garlic from the water. 

Slice remaining asparagus 1" long. Add asparagus and bouillon to pot. Simmer for 8 minutes. In a medium bowl, beat eggs and mix in Parmesan and parsley. Take soup of the boil. Temper eggs with a ladleful of soup. Stir egg mix back into soup. 

Serve with buttered bread.

Corn Crustless

We gave this recipe the name Corn Crustless because it reminds us of Corn Crusty, but with noodles instead of a crust.

Corn Crustless

1 lb. ground beef

1/2 cup onion – chopped

1 cup shredded Cheddar

1 can tomato soup

1 can corn

1 tsp. mustard

1 tsp. salt

3 cups egg noodles – cooked according to package

In a large skillet, fry beef; drain fat.  Saute onions.  Stir in remaining ingredients.  Heat through.

Corn Crusty

This is a recipe my husband's family made a lot when he was a child.

Corn Crusty

FILLING

1 lb. ground beef

1 cup onion – chopped

2 cans corn – drained

2 cans tomato soup

2 tsp. salt

1/4 tsp. pepper

CRUST

1 cup flour

3 tsp. baking powder

1tsp. sugar

1 1/2 tsp. salt

1 cup cornmeal

2 eggs

1 cup milk

4 Tbsp. oil

FILLING

Brown meat and drain fat.  Saute onions.  Add the remaining ingredients and heat through.  Put mixture into a 3x13 pan.  Top with crust.

CRUST

In a large bowl, sift together flour, baking powder, sugar, and salt.  Stir in cornmeal.  In a medium bowl, beat the eggs and add milk and oil.  Mix dry and wet ingredients and spread over filling.  

Bake at 375 degrees for 35 to 40 minutes, or until cracks appear in crust.

Chicken Chili Lasagna

NOT your average lasagna!  It uses tortillas instead of lasagna noodles, it has a white sauce instead of tomato-based, and it uses chicken instead of beef.  A really great dish for a cold winter day when you want something new and different.

Chicken Chili Lasagna

6 oz. cream cheese -- softened
1 cup onion -- chopped
1 bunch green onions -- chopped
2 cups shredded Mexican cheese blend -- divided
2 cloves garlic -- minced
3/4 tsp. cumin -- divided
2 cups chicken pieces
1/4  cup butter
1/4 cup flour
1 cup shredded Monterey Jack cheese
1 1/2 cups chicken broth
1 cup sour cream
1 can green chilis
1/8 tsp. thyme
1/8 tsp. salt
1/8 tsp. pepper
12 6” tortillas -- halved

In a large bowl, combine green onions, cream cheese, onions, garlic, 1 1/2 cups of Mexican cheese, and 1/4 tsp. cumin. Stir in chicken. In a saucepan, melt butter and stir in flour until smooth; gradually add chicken broth. Boil and stir 2 minutes. Remove from heat, stir in Monterey Jack, sour cream chilis, thyme, salt, pepper, and 1/2 tsp. cumin. Spread 1/2 cup cheese mix in bottom of greased 9 x 13 pan. Top with 6 half-tortillas, 1/3 of chicken mix, and 1/4 of cheese sauce. Repeat tortilla, chicken, and cheese layers twice. Sprinkle with remaining Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes more. Let stand 5 minutes before cutting.

Chicken and Broccoli Teriyaki with Noodles

Note that the chicken has to marinate in the fridge for two hours before you finish making the recipe -- plan accordingly.

Chicken and Broccoli Teriyaki with Noodles

1/3 cup teriyaki sauce
2 tsp. ginger
1 Tbsp. sugar
2 cups cooked chicken pieces
1 cup chicken broth
2 tsp. cornstarch
1/2  tsp. oil
2 packages chicken ramen
1 bunch broccoli -- cut florets into bite-sized pieces
8 oz. sliced fresh mushrooms
1 can water chestnuts
1/3 cup green onions -- chopped

Line a 3-quart casserole with tin foil, allowing enough extra to fold over and cover the pan. Spray tin foil with cooking spray. Combine teriyaki, ginger, sugar, and chicken in a container. Refrigerate 2 hours. Combine chicken broth and cornstarch; stir with a whisk. Stir in oil and one flavor packet from noodles. Set aside. Break each noodle pack into four pieces; arrange in pan. Pour broth mix over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken and green onions. Fold ends of tin foil over, and crimp edges to seal. Bake at 475 for 20 minutes.

Italian Veggie Bake

We're having this for supper tonight :-9

Italian Veggie Bake

2 Tbsp. oil
1/2  lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2  tsp. pepper

Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.

Cuban Pork

When I saw that Cowboy had selected this for one of our recipes this week, I got pretty excited.  I really love this one, and we haven't had it for a while.  It's too hot in the summer to use the Crock Pot much, but now that it's fall, we can use it more without heating up the house all day.

Do please note that the meat is supposed to sit in its marinade overnight in the fridge.  Plan accordingly.

Cuban Pork

1 cup lime juice
1/2 cup water
1/2 cup grapefruit juice
6 cloves garlic -- minced
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
4 bay leaves
1 boneless pork roast
2 large onions -- sliced
tortillas
salsa
sour cream
guacamole

In a medium bowl, combine juices, water, and spices. With a BBQ fork, pierce meat in several places and set in a large sealable container. Pour marinade over meat and refrigerate overnight. Place onions in bottom of Crock Pot. Top with meat and marinade. Cook on low for 10 to 12 hours. Remove meat to a platter and pull apart, discarding bay leaves. Serve on tortillas with onions from Crock Pot.

Chicken and Broccoli Alfredo

Easy and fairly fast -- just takes as long as boiling a pound of pasta!

Chicken and Broccoli Alfredo

1 lb. whole wheat linguine
1/2 lb. frozen chopped broccoli -- thawed
1/4 cup butter
2 cups chicken pieces -- already cooked
2 cans cream of mushroom soup
1 cup milk
1 cup Parmesan cheese
1/2 tsp. pepper 

Cook linguine according to package, adding broccoli during the last four minutes. Meanwhile, melt butter in a large skillet and brown chicken pieces. Add remaining ingredients and heat through. Stir in linguine and broccoli.

Chicken and Asparagus Kabobs

Really more of a spring/early summer recipe, because that's when asparagus is in season, but hey, I'm sharing it anyway.  Asparagus season will come again.

Chicken and Asparagus Kabobs

1 cup rice -- cooked
1 lb. asparagus -- sliced in 1" pieces
1 Tbsp. oil
1/2 tsp. salt

Kabobs:
2 lbs. chicken breast
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. oil
1/4 tsp. ginger

Sauce: 
1/3 cup mayo
1 Tbsp. sugar 
1 Tbsp. soy sauce 
1/3 cup lite sesame dressing 
1/8 tsp. pepper 

For kabobs: In a seal-able container, mix the soy sauce, brown sugar, water, oil, and ginger. Set aside. Cut the chicken into 1" cubes. Add the chicken to the marinade and toss to coat. Refrigerate for one hour. Thread chicken onto skewers and grill until chicken is done.

For sauce: Mix the sauce ingredients and set aside. 

For asparagus: Toss with 1 Tbsp. oil and salt. Roast at 350 degrees for 20 minutes. Serve over rice with kabobs and sauce.

Butter Beans, Italian Sausage, and Chard Stew

Not stew weather yet, but it will be!

Butter Beans, Italian Sausage, and Chard Stew

12 oz. Italian chicken sausage -- sliced
1 Tbsp. oil
1 med. onion -- sliced
2 cloves garlic -- chopped
1 can butter beans -- drained
2 cups chicken broth
1/2 tsp. thyme
1/2 tsp. oregano
1 bunch Swiss chard
2 Tbsp. Balsamic vinegar

Wash Swiss chard, cut off stems, and chop. Set aside. In a large skillet, sauté sausage, onions, and garlic in oil. Add beans, chicken broth, and spices. Bring to boiling and simmer for five minutes. Add Swiss chard, cover, and cook for three minutes until wilted. Stir in vinegar.

Chicken ala King

One of the first "real" recipes I remember making as a newlywed!

Chicken ala King

6 Tbsp. butter
1/2 cup green pepper
1 can mushrooms
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups milk
1 1/4 cups chicken bouillon
2 cups chicken pieces -- already cooked
8 pieces toast

 Melt butter in a 3-quart saucepan over medium-high heat. Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender. Stir in flour, salt, and pepper. Cook on medium, stirring constantly, until bubbly. Stir in milk and bouillon. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and cook until hot. Serve on toast.