This is another great recipe from my good friend Jenn Hawkes. I just invited her to the blog so hopefully she will put more of her scrumptious stuff on here for us.
Ingredients:
1 lb. Italian Sausage (I use Italian turkey sausage)
2 C onions, chopped
1 C carrots, diced
2 C mushrooms, sliced (or diced)
2 T garlic, minced
4 C chicken broth
1 14.5 oz can Italian style stewed tomatoes (I use diced cause my hubbie won't eat stewed tomatoes)
1 10 3/4 oz. can tomato sauce
1 C penne pasta or pasta or your choice ( I actually use 2 C. of pasta to make it go further)
2 C fresh spinach, chopped
1 C provolone or mozzarella cheese, diced
1/4 C Parmesan cheese, shredded
4 t. thinly sliced fresh basil
Brown sausage, then add onions and carrots and saute for 3 minutes. Stir in mushrooms and garlic and saute another 3 minutes. Add broth, tomatoes, tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked about 10 minutes or until pasta is done. Stir in spinach and cook until wilted.
Place in bowls and top with some Parmesan, mozzarella, and basil.
Wednesday, April 28, 2010
Wednesday, April 14, 2010
A great slow-cooker carnitas recipe!!
OH MY GOODNESS!!! CAN YOU SAY "TO DIE FOR" ? Go on over here to try out this fabulous recipe!
Slow cooker Carnitas
Slow cooker Carnitas
Monday, March 22, 2010
Chicken and Corn chili
Ingredients:
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
Tuesday, March 16, 2010
Jenn's Spaghetti Sauce
3 lbs. ground beef
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce
Saute onions in olive oil, add beef and cook through. add the remaining ingredients.
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce
Saute onions in olive oil, add beef and cook through. add the remaining ingredients.
Thursday, February 4, 2010
Portguese Chourico and Kale soup
We seriously LOVE this soup! This is a Rachael Ray version of this soup but it is so easy and YUMMY! I thought I would post it here for everyone to use. Since we can't find chourico here I use turkey Italian sausage and it comes out just fine! And I actually change it to half beef broth, half chicken broth.
Ingredients
* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 3 medium white waxy potatoes, like yukon golds, peeled and diced
* 2 medium onions, chopped
* 4 to 6 cloves garlic, chopped
* 2 bay leaves, fresh or dried
* 1 pound kale, coarsely chopped
* Coarse salt and pepper
* 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
* 1 can diced tomatoes
* 1 pound diced chourico, casing removed
* 1 quart chicken broth
* Warm, crusty bread
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Ingredients
* 2 tablespoons (2 turns around the pan) extra-virgin olive oil
* 3 medium white waxy potatoes, like yukon golds, peeled and diced
* 2 medium onions, chopped
* 4 to 6 cloves garlic, chopped
* 2 bay leaves, fresh or dried
* 1 pound kale, coarsely chopped
* Coarse salt and pepper
* 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
* 1 can diced tomatoes
* 1 pound diced chourico, casing removed
* 1 quart chicken broth
* Warm, crusty bread
Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Saturday, January 16, 2010
Asian Chicken Peanut Wraps
This is from Abby welker's craft/food/life fun site here: Abby Welker
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
Tuesday, January 12, 2010
Recipes from other sites
Sometimes I post things I haven't tried from other sites or from emails I get because they look/sound really good to me and I am deleting emails and don't want to lose the recipe. Other times it's because I tried to find a recipe off a site that was linked somewhere else and the recipe is gone. So this way, I know where I can find the recipe again! Feel free to use the site to do the same!
Subscribe to:
Posts (Atom)