Main Dish
I just love a warm bowl of soup on a cold winter day! Jim and I really enjoyed this soup. Robby had a little different review of it. Robby did not like the kale in it at all BUT he loved the broth it made and had plenty of it! I made this using ground “HOT” sausage but I think next time I will buy the spicy links and cut those into bite size pieces and use that instead. I think Robby might like that a little better. I may even throw in some sweet sausage links too! No matter how you make it… it will be delicious!!! I will definitely be making this again.
INGREDIENTS
1 Tablespoon olive oil
1 large onion
3 garlic cloves, minced
1 pound spicy pork sausage
1 pound small new potatoes, cut into bite size pieces
1 bunch of kale, trimmed and chopped (remove stems)
8 cups chicken stock
1 cup dry white wine
1/2 teaspoon crushed red pepper (or less )
1/3 cup heavy cream
3/4 cup shredded Parmesan cheese
salt to taste
pepper to taste
DIRECTIONS
Heat large saucepan over medium high heat and add oil, onion and garlic. Sauté for two to three minutes then add the sausage to the pot and brown sausage breaking it up into small pieces as you go. Once the sausage is brown add the potatoes, chopped kale, chicken stock, wine and crushed red pepper. Bring to a boil reduce heat and simmer for 15 minutes. When ready to serve stir in the cream and Parmesan cheese, taste and add salt and pepper if needed.
Serve warm.
Enjoy,
This recipe was inspired by a recipe from www.aspicyperspective.com
I love a good , hearty, easy, tasty dish that can feed a crowd! This casserole hit ALL of those marks and I LOVE it! This can also be changed up anyway you want, you can use almost any cheese you like or sausage links (sweet or spicy) instead of kielbasa. Be warned this makes a TON but don’t worry your friends and family will all enjoy it!
INGREDIENTS
12 ounces of cooked smoked kielbasa, sliced in rounds
1 pound spiral pasta
1 1/2 jars of pasta sauce (I used Ragu onion and garlic 24 ounce jars)
2 jars roasted garlic parmesan Alfredo sauce ( 14.5 ounce jars)
1 1/2 cups sharp cheddar cheese grated
1 1/2 cups Monterey jack cheese grated
DIRECTIONS
Preheat oven to 350 degrees. Cook the pasta according to package directions. Heat the sliced kielbasa in a medium saucepan until lightly browned on both sides. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9×13
pan. Layer half of the pasta , then half of the kielbasa, half of the remaining spaghetti sauce, half of the Alfredo sauce and half of the cheeses. Repeat with all of the layers ending with the cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional ten minutes or until cheese is melted and bubbly. Serve with a side salad and garlic bread.
Enjoy,
Are you tired of the same old chicken dishes? Me too! This is so simple with a little different flavor that has some heat! If you don’t like heat this is not the dish for you! We love bold flavors in our house and I can’t wait till the weather gets a little warmer and make this on the grill!
INGREDIENTS
2 Tablespoons olive oil
6 boneless, skinless chicken thighs or breasts (or combo)
3/4 cup of vidalia onion BBQ sauce (or your favorite)
2 Tablespoon of sriracha sauce
salt to taste
pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Season both sides of chicken with salt and pepper. Stir together BBQ sauce and sriracha sauce and set aside. Heat oil in a large oven proof skillet over medium/ high heat. (If you don’t have an oven proof skillet just transfer the chicken to a baking dish before placing the chicken in the oven). Add the chicken to the skillet and brown the chicken three to four minutes on each side, brush the chicken with the sauce covering both sides of the chicken. Place the oven proof skillet or the baking dish in the oven to finish cooking. Bake until juices run clear, mine took about 15 minutes.
Enjoy,
This recipe comes from www.foodyschmoodyblog.com
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