I’m still on a smoked sausage kick, much to The Hubs and The Kid’s dismay. I bet they’re getting tired of sausage! Anyway…here’s tonight’s recipe… Continue reading »
I was browsing Pinterest the other day looking for some easy one skillet meals and happened upon a variation of the dish I made tonight…Ingredients:
1 TBSP olive oil
½ cup dice onion
14 -1 6 oz. fully cooked smoked sausage, sliced in ¼ inch pieces
1 (12 oz) package Green Giant Garden Vegetable Medley
2 ½ cups chicken broth
½ cup milk
8 oz. dry Penne
½ cup grated parmesan cheese
1. In a large skillet over medium heat, heat olive oil for 2 – 3 minutes
2. Add onion and sausage, cooking until onion is sautéed
3. Stir in bag of frozen vegetable medley
4. Pour in chicken broth and milk
5. Add uncooked Penne pasta, heat to boiling
6. Reduce heat, cover and cook for about 20 minutes or until pasta is al dente
7. Sprinkle with grated parmesan cheese
I had forgotten how much I love smoked sausage! This was so delicious and the leftovers were even better! I will definitely be making this again.
I cleaned out my pantry recently and decided to make a meal with some of the items that hadn’t expired yet. We have an overabundance of white rice for some reason, thus, tonight’s meal…
2 large cans cooked chicken, drained well
1 cup fresh broccoli
1 cup uncooked white rice
1 cup water
1 cup milk
½ tsp salt
1/3 cup grated parmesan cheese
1. Cook rice according to package directions and set aside
2. Melt butter in a saucepan over medium heat
3. Add rice and stir to coat in butter
4. Add water, milk and salt then bring to a boil
5. Reduce head to low, add cooked rice, cover and cook for 20 minutes, stirring occasionally
6. Stir in parmesan cheese, adding a little more milk if needed to make the rice creamier
7. Add in drained chicken
8. Steam broccoli (I use a handy-dandy Tupperware vegetable steamer and I absolutely love it!) for about 4 ½ minutes in the microwave
9. Stir steamed broccoli into rice and chicken
10. Serve and enjoy!
I was hoping to get some leftovers out of this one, but it was too popular!
I’m still alive…I promise! We’ve had snow and ice here in central Oklahoma, so training for Sunday’s race has been hampered a bit. I’m not afraid, though…I may have my worst time ever, but I will cross that finish line and have this awesome medal placed around my neck…
…that is, if they’re delivered in time from the port that has been under a strike.
Anyway…I’m here to present another recipe from Pillsbury…and before I go any further, I must admit…I totally botched this one!
4 slices bacon, cut into 1/4 inch pieces
1 lb. lean ground beef
1/4 cup dried minced onion
1/4 cup chopped hamburger pickle slices
1/4 cup ranch dressing
4 slices cheese, each cut in half
2 cans Pillsbury Crescent Dinner rolls
1 egg, beaten
1. Heat oven to 375°
2. In 10-inch skillet, cook bacon over medium heat for 2 minutes
3. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary
4. Stir in pickles and ranch dressing
5. Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet
6. Press each into a 7×4 inch rectangle, firmly pressing perforations to seal
7. Spoon about 1/3 cup beef mixture onto one end of each rectangle
8. Top with 1 piece of cheese
9. Fold dough over filling, pressing edges with a fork to seal (sandwiches will be full)
10. Brush tops with egg
11. Bake 15 to 20 minutes or until deep golden brown
12. Immediately remove from cookie sheet
13. Serve warm
First off, I got confused on how to separate the raw dough. That’s why there are a couple different sizes and I had quite a bit of meat mixture left over. Second, I failed to put the cheese on them, which is a HUGE deal because I love cheese! And third, I burned them. The bottoms were black and crispy! I set the timer for 20 minutes and watched them. I turned my back for just a second with 9 minutes left and started smelling the lovely aroma of burning food. I immediately yanked the pan from the oven, but the damage was already done. I would recommend only 8-9 minutes in the oven and be sure to watch them like a hawk!
We ended up scraping the tops off, salvaging what we could and they were delicious! I will make these again and hopefully not burn the house down in the process!
I trust you had an amazing Valentine’s Day?
We did… we had another near perfect weekend here in Oklahoma City. Spent a lot of time outdoors…until yesterday afternoon when a huge cold front came through bringing with it thunder sleet! We woke up to icy roads and miserable conditions…fortunately, school was already out today for a teacher work day, but The Hubs and I still had to venture out to head to work.
I found tonight’s recipe on Pillsbury’s website. It’s simple, quick and super delicious…
1 lb. lean ground beef
Chopped green bell pepper
Chopped red bell pepper
1 tsp cumin
1 tsp chili powder
16 oz. can taco/enchilada sauce
12 oz. can buttermilk biscuits
Shredded Cheddar cheese
Shredded Mozzarella cheese
1. Preheat oven to 400 degrees
2. Lightly grease 13×9 inch glass baking dish
3. Pour taco/enchilada sauce into dish to cover bottom
4. Separate dough into 10 biscuits and quarter
5. Place pieces in taco/enchilada sauce and turn to coat
6. Spread coated biscuits evenly in dish, sprinkle with cheeses and bake 15 – 18 minutes (as directed on biscuit packaging)
7. In a large skillet, brown and drain ground beef
8. Add onions, peppers and spices
9. Cook until vegetables are heated through
10. Spread beef mixture over baked biscuits
11. Sprinkle with cheese
12. Bake an additional 5-7 minutes or until cheese is melted
We have just one serving left over from this recipe. The Kid ate nearly half the baking dish!
I’m going to be a little absent from my blog for the next couple weeks…the Little Rock Half Marathon is just 13 days away and I really need to get in some mileage and focus on my training! I hope to stop by here a couple times between now and then…if I don’t, have a great couple weeks and I’ll see you when I get back!