Dinner
This is our favorite quiche! This quiche is full of flavor from the spicy sausage. You could easily make this with a sweet sausage as well! We don’t usually have leftovers when this dish is on the table. Serve it with a fresh salad and dinner is done!
INGREDIENTS
1 pound ground HOT sausage
1/2 cup diced onion
1 Tablespoon butter
3/4 cup milk (I used 1%)
4 ounces cream cheese
3 eggs
1/2 cup cheddar cheese
1/2 cup Monterey Jack cheese
1/2 teaspoon Worcestershire sauce
salt
pepper
1 deep dish pie crust (partially cooked and cooled)
DIRECTIONS
Preheat oven to 375 degrees. In a skillet over medium heat crumble and sauté the sausage until completely cooked through. Drain off fat and remove sausage from heat, set aside. Melt butter in skillet, sauté onions in the butter until tender, add the milk and cream cheese. DO NOT BOIL THE MILK. Remove the pan from heat. In a large bowl beat the eggs, then add the cheeses, the onion mixture, Worcestershire sauce, salt and pepper. Mix thoroughly and pour this into the pie crust. Top with the crumbled sausage and bake for thirty minutes or until set!
Enjoy,
I really enjoyed this dish. It is a great comfort dish on a cool night. It is also one that would be great for a potluck or to bring to a friend or neighbor. You can easily change this to your families favorite pasta sauce or your favorite sweet or spicy sausage! Serve with a salad and your dinner is done!
INGREDIENTS
24 jumbo pasta shells
1 pound sweet sausage (or spicy, or a combination)
1 (26 ounce) jar of your favorite pasta sauce. I used a garlic tomato sauce
15 ounces of Ricotta OR cream cheese
salt & pepper
1 teaspoon Italian seasoning
1 Tablespoon of butter
1 cup Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees. Cook pasta according to package directions being careful not to overcook. When the shells are done, drain them and mix in the butter, letting the butter melt.
In a large skillet, cook the sausage until no longer pink. Drain, stir in ricotta cheese, salt, and pepper stirring well. Add the pasta sauce, stir well and add the Italian seasoning. Take off the heat.
Spread some of the sauce mixture on to a 13×9 pan, add the shells in a single layer. Top the shells with the sauce mixture making sure you get some of the sauce IN each shell. Top with Parmesan cheese and bake for 20 minutes.
Enjoy,
These kabobs have a creamy spicy sauce and was so good with the grilled vegetables! After we took the chicken and veggies off the skewers, Jim promptly put everything in a wrap with a drizzle of the sauce and was LOVING life! So you can make these any way that makes you happy, in a wrap, maybe on a salad or as Robby and I ate it straight off the grill!
INGREDIENTS
3-4 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, cut into bite size pieces
Or any vegetable you like zucchini, squash would be great!
Sauce
2 Tablespoon of Mayo
4 Tablespoon sour cream
1 teaspoon dijon mustard
1/2 sweet chili sauce
1/2 teaspoon sriracha
1 teaspoon honey
To make sauce, put all ingredients in a mason jar or bowl and mix well.
DIRECTIONS
Preheat grill to medium heat. Skewer veggies onto presoaked wooden skewers. Place chicken in a storage bag and add about half of the sauce. Let marinate for 15 minutes. Skewer chicken onto presoaked skewers. Grill chicken and veggies until cooked through. Ours took about ten minutes. I added the veggies to the grill about five minutes after I put the chicken on as they don’t take as long! Drizzle chicken with the reserved sauce.
Enjoy,
Slightly adapted from www.lecremedelacrumb.com
So, Jim (AKA Mr. MCYM), needed dinner for about 12 hungry fire fighters last week and he was really in the mood for pulled pork so that is what he got! I also made a side of coleslaw that can be eaten on the side or on TOP of the pulled pork sandwiches! The slow cooker came back empty… not a single drop to be found. I think they liked it!
INGREDIENTS
1 3 1/2 pound pork shoulder or butt
1 container or Nantucket Off Shore Rasta Rub, or your favorite Cajun seasoning.
1 bottle Kraft Honey BBQ sauce
DIRECTIONS
Place pork in your slow cooker. Sprinkle 1 tablespoon of the Cajun seasoning over pork, add one cup of BBQ sauce spreading over the pork and cook on low for 8 hours. When the pork is cooked through shred the meat using two forks. Add 1 more tablespoon of seasoning and more BBQ sauce, enough sauce to cover and mix in with all the meat.
Turn your slow cooker to the warm setting, if you have one, until you are ready to serve.
Enjoy,
This is an easy and delicious weeknight dinner that comes together very quick. This makes an 8×8 dish and this was finished by three of us in one sitting! I will definitely be doubling the recipe next time as I think even the leftovers would be great!
INGREDIENTS
1 rotisserie chicken (you will need 1- 1 1/2 cups of chicken)
3 cups fried rice (leftovers, or from your favorite box)
1 small package of frozen steam fresh veggies of your choice. My veggies had mini corn, broccoli and carrots.
1 bottle of honey Teriyaki marinade and sauce ( I used Ken’s)
DIRECTIONS
Preheat oven to 350 degrees.
Cook fried rice according to package, if you are not using leftovers.
Mix 1 to 1 1/2 cups of chicken with 1/4 cup of Teriyaki marinade.
Steam vegetables. Mix all of the ingredients in a large bowl and add 1/4 cup more Teriyaki sauce.
Pour everything into a 8×8 prepared pan. Bake 350 Degrees oven for 10-15 minutes.
Take out of oven and drizzle a little more marinade over top!
Enjoy,
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