mexican sausage alfredo.

This is the second time I have made this but the first time we ate it before I could get a picture. So of course, I had to make it again so I could share it with you all!

This is my sister's recipe. I did make a couple adaptations but for the most part, it's the same. This recipe is seriously the bomb. It has a rich alfredo sauce combined with spicy, flavorful seasonings PLUS mild Italian sausage. Does Ital-ican really get any better than this?! ;)

Oh and if you are curious, the Garden Delight aka veggie pasta doesn't taste different than normal pasta. I just thought all the colors would look pretty for this dish specifically. :)

--

Ingredients:

• 16 ounces spiral pasta (I used 12 oz Ronzoni Garden Delight Rotini)
• 4 tablespoons butter (I used coconut butter)
• 6 cloves garlic, minced
• 8 ounces cream cheese, softened and cut into 12 pieces
• 2 1/4 cups milk, divided
• 2 cups parmesan cheese, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 pound mild italian sausage
• 1/2-1 cup chopped onion (however much you prefer or feel like cutting ;)
• 4 tablespoons taco seasoning, divided (I made my own) 
• 1 cup salsa
• 1 cup frozen corn

Directions:

1. Preheat oven to 350 degrees. Begin by bringing a large pot of salted water to boil. While you are waiting, start on the alfredo sauce.
2. Melt butter in a pan over medium heat. Add garlic and cook for about 2 minutes. Stir constantly so it doesn't burn. 
3. Add cream cheese piece by piece, stirring until smooth through each addition. Mixture will probably look curdled, but don't worry and keep stirring. It will become smooth in just a couple minutes.
4. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. 
5. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for 2-3 minutes or until it is thickened, then cover and remove from heat.
6. When water is boiling, add pasta and cook according to package directions. While the pasta is cooking, you can start cooking the sausage.
7. Cook sausage, onion, remaining pepper, and 2 tablespoons taco seasoning to the pan. Keep sausage going until it is cooked all the way through. Then, pour in Alfredo sauce [if it's homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.
8. Drain pasta and fold into sausage mixture. Bake (covered or uncovered) for 25-30 minutes or until bubbly. :)

Recipe Source: my lovely sister- The Pajama Chef :)

creamy zuppa toscana soup.

You are probably wondering why I am posting a soup recipe in the middle of spring. And I know winter is finally over (well, hopefully it's over) but this recipe is too good not to share. I know I will be making this in the summer (we have fans and AC, we'll be just fine!)

I've never had Olive Garden's Zuppa Toscana soup so I'm not even sure if this is what it tastes like. It's awesome nonetheless so you should definitely try this stellar recipe!

--

INGREDIENTS:

3 cans (14 oz) chicken broth
2 cups heavy cream (whipping cream, milk, or half&half would probably work too)
1 lb Italian Sausage
½ pound bacon
4 russet potatoes
1 medium onion, diced
2 garlic cloves, minced
2½ cups chopped spinach or kale (I used some of each)
salt and pepper (to taste)

DIRECTIONS:

1. Cook and crumble the bacon. Set aside.
2. Cook the sausage in a pot. Once it is cooked through, add broth and spinach/kale.
3. Put lid on the pot and bring sausage, broth, spinch/kale to a boil.
4. Slice potatoes in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
5. In a skillet over medium heat, sautee potatoes, diced onion, and garlic. Sautee until potatoes are tender.
6. Once potatoes are tender/cooked, add potatoes/garlic/onion to the pot of sausage/broth/spinch/kale. Also add the crumbled bacon.
7. Reduce heat and add heavy cream. Don't let mixture boil so it doesn't curdle.
8. Cook until heated through and add salt and pepper to taste.

Recipe Source: http://centslessdeals.com/2013/10/zuppa-toscana-soup.html/

potato-omelette casserole.

Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner. 

I don't really care when I eat it, I just love BREAKFAST!  I found a breakfast dish I could eat all day long. 

So if you love breakfast as much as I do, you have to try this all-star one course meal. 

This breakfast dish is loaded with good-for-you

 veggies and tasty breakfast meat. 

The first time I made it, I used bacon, bell peppers, fresh spinach, and onions- it was incredible. The second time, I made it with sausage, bell peppers, and onions and it was equally amazing.  Try out this dish- you won't be disappointed!

Potato-Omelette Casserole

Ingredients

• 36 (roughly) crispy crown tater-tots 
• 8 eggs
• 1/4 cup milk
• 1 cup shredded cheese
Omelet Fillings (suggestions):
• Meat (sausage, bacon, ham)
• Veggies (onion, red and/or green peppers, spinach, mushrooms, etc.)

Instructions

1.  Preheat oven to 400 degrees. Grease an 8" or a 9" baking dish. 
2. Heat your tater tots in the microwave for a minute or two to thaw. Cover the bottom of baking dish with the tater tots.
3. Bake your tater-tots for 10 minutes. 
4. While baking tater tots, prepare other ingredients (i.e. cook meat, cut veggies).
5. After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over tater tots.
6. Whisk together 8 eggs and 1/4 cup milk with a fork or whisk. Pour your egg mixture on the toppings. Then, sprinkle cheese on top of the egg mixture.
7. Bake at 350 degrees for about 15-25 minutes, or until the egg is cooked through.
8. Slice into servings and devour!

Recipe Source: Finger Prickin Good - Thank you for this double delicious recipe!!

biscuits & sausage gravy.

Biscuits and gravy is often my go-to meal when I go to Cracker Barrel or other breakfast places. This is mostly because it was the only time I got to eat this deliciously, comforting food.  I always figured sausage gravy was a difficult meal to make but I was amazed at how easy and simple this recipe was to make. If you've ever felt this way too, give this recipe a shot!

Biscuits:

Ingredients

• 2 C. flour*
• 1 T. baking powder
• 1/2 t. salt
• 8 T. COLD butter 
• 1 C. buttermilk

Instructions

1. Preheat your oven to 450 degrees.
2. Combine the flour, baking powder, and salt in a blender (or food processor). Cut the butter into chunks and add it with the dry ingredients. Pulse a few times until the butter resembles crumbs.
3. Pour in the buttermilk and pulse until combined. Turn out onto a well floured surface. Use well floured hands to pat the dough into a 1 inch thick round. Fold on top of itself several times and press down to 1/2 inch thickness.
4. Using a round cookie cutter, or a glass cup, cut out your circles. Place onto a greased pan and bake 10 minutes. Make sure you watch them closely so they don’t over bake.

*I used 1 cup AP and 1 cup white whole wheat

_______________________________________________________

Sausage Gravy:

Ingredients

• 1 lb breakfast sausage 
• 2 C. milk**
• 1/4 C. flour

Instructions

1. Brown your sausage in a medium sized skillet.
2. Stir in the flour. Slowly mix in the milk. Cook on a low simmer until thickened.
3. Add pepper to taste.

**The recipe recommends whole milk but I either used skim or 1%; sorry I can't remember!

Enjoy, my friends!


Recipes Adapted from: 

http://onesweetappetite.com/ingredient-sausage-gravy/ 
& http://onesweetappetite.com/easy-homemade-biscuits/

cajun chicken & sausage jambalaya.

This classic cajun dish is sure to spice up your taste buds. The andouille sausage combined with spicy cajun seasoning and crunchy green peppers make this dish something your mouth will definitely not want to miss.

Cajun Jambalaya

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast halves, cut in 1-inch cubes

1 pound andouille sausage, sliced 1/4-inch thick

1/2 cup to 1 cup onion

1 medium green bell pepper, chopped

1 can stewed tomatoes

2 tablespoons cajun seasoning

1/2 tsp. dried thyme

2 cups instant whole grain brown rice

1 cup low sodium, fat free chicken broth

3/4 cup water

1. Heat oil in large heavy skillet on medium-high heat.

 Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

2. Pour off excess oil. 

Add onion and bell pepper; cook and stir on medium heat until onion is softened. 

Stir in tomatoes, Cajun seasoning and thyme.

3. Return chicken and sausage to skillet.

4. Add rice,  broth, and water; bring to boil. 

5. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring 

occasionally. 

[Inspired by http://www.mccormickgourmet.com/Recipes/Main-Dishes/Cajun-Jambalaya.aspx & http://www.johnsonville.com/recipe/andouille-sausage-jambalaya.html]

meat lovers pizza casserole.

Who says you can't have pizza AND pasta?!

This is definitely the best of both worlds :)

Here's what you need:

8-oz small pasta (I used shells)
20 slices pepperoni
1/2 pound smoked sausage
1 lb ground beef

1/2 pepper (I used some green and some red), chopped1 (14.5-oz) can diced tomatoes
1 (8-oz) can pizza sauce 
1 Tbsp + 1 tsp Italian seasoning (divided)
½ tsp fresh ground black pepper
½ tsp onion powder
½ tsp garlic powder
8-oz mozzarella shredded cheese
5-oz fresh grated parmesan cheese

Here's what you do:

1. Preheat oven to 425°F. 

2. Bring a covered 8 quart pot of water to a boil over high heat. Add pasta. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.

3. Meanwhile, heat a medium skillet over medium-high heat. Brown ground beef with a teaspoon of Italian seasoning.

4. Heat precooked sausage and pepper in skillet. Slice and set aside.

5. In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth. (Blending is optional; I didn't blend them because I don't mind my tomatoes chunky but mostly because I was feeling lazy. I just mixed them with a spoon.)

6. Once pasta is drained, immediately add sauce, ¾ of both cheeses, ½ of the pepperoni, the sausage, and the ground beef to hot saucepan and stir with pasta until combined. 

7. Pour pasta mixture into a 9x13 dish and cover top of pasta with remaining pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly. Serve and enjoy! 

[adapted from http://www.dashrecipes.com/recipes/contributors/the-simple-kitchen/meat-lovers-pizza-pasta-bake.html]

baked penne & béchamel sauce.

[adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-rigatoni-with-bechamel-sauce-recipe2/index.html]

I'm not going to beat around the bush or even pretend this is a healthy dish...because it's not. But it may be one of the best pasta dishes your mouth will ever taste.  It is rich, creamy, and comforting to the max. 

My mom found this recipe while watching Giada on Food Network and it has become a family favorite for several years. And it is quite possible my favorite pasta dish EVER! My mom changed the recipe a little bit and I changed it too (surprise, surprise) so you can check out the link above to look at the differences, if you'd like.

Ingredients:

1 stick unsalted butter (4 ounces)

1/2 cup and 2 tablespoons all-purpose flour

3 1/2 cups fat free half & half, at room temperature

1/2 cup low fat milk, at room temperature

Pinch fresh nutmeg

Ground black pepper

1 cup grated Romano cheese

14 oz [fully cooked] sliced smoked sausage

1 pound dry whole wheat penne pasta

Directions:

1. Preheat oven to 425 degrees F.

2. In a 2 quart saucepan, melt the butter over medium heat. Add the flour and 

whisk until smooth, about 2 minutes. Always stirring, gradually add the 

milk/half&half and continue to whisk until the sauce is smooth and creamy. 

Simmer until it is thick enough to coat the back of a spoon. This will take 

approximately 10 minutes. 

3. Remove from heat and stir in nutmeg, 1/2 cup romano, sausage and season 

with pepper. Set aside.

4. In a large pot, bring to a boil 6 quarts of salted water. 

Add the pasta and cook for about 5 minutes. 

Since you will be cooking the pasta a second time in the oven, you want to 

make sure the inside is still hard. Drain in a colander. 

5. Return pasta to the pot and pour in béchamel sauce. 

Using a wooden spoon, mix well until all the pasta is coated with the sauce.

6. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. 

Smooth out top and sprinkle with remaining 1/2 cup romano. 

7. Bake in oven for 25 minutes or until bubbling and the top is golden brown.

8. Serve with garlic bread and salad [and enjoy, of course]!!!

P.S. For the garlic bread, I first melted some butter and mixed garlic powder into it.  Next, I brushed it onto whole wheat bread.  Finally, I sprinkled a little bit of mozzarella cheese on top and baked it...SO good!!!

*If you try out this recipe, please drop me a message & let me know what you think!*

spicy sausage pasta.

[adapted from www.wholelottaoven.com/?p=627]

I haven't mastered food pictures yet so I apologize for this picture (and for past and future pictures too) BUT believe me when I say this is one yummy dish.  (Plus I use my phone camera to take pictures so that doesn't help much either!) But anyway, I made a lot of changes to this recipe so if you 1) don't trust my cooking and/or 2) do not like straying from original recipes then you should go to the link above and use their recipe. :) (I would list everything I changed but that would take awhile.) I will not be offended at all if you don't make the changes I did, as long as you try this meal by one recipe or another!  ;)

Ingredients-

1 lb turkey smoked sausage
1/4 cup diced onion
3 cloves garlic, minced
2 cups low-sodium chicken broth
6 oz Ro-Tel tomatoes and green chiles, Mild
1/2 cup fat free half and half
8 oz whole wheat penne pasta
black pepper
1 1/2 cups Monterey Jack cheese, shredded

Directions-

1. Brown sausage and onion in a non stick skillet. Next, add garlic and cook for about 30 seconds.

2. Add broth, Ro-Tel, half & half, pasta, and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1 cup cheese. Top with the remaining 1/2 cup cheese. Turn heat to low. Put lid back on for 3 minutes or until the cheese is melted. 

4. Eat up, my friends!!

An excited Grant ready to eat :)