Main Dish
This was really easy and really good! Robby had seconds before Jim and I could even finish our first plate! I love a teenager with a full belly! I know Amanda would like this recipe, but with her living an hour away on her own and working hard in college, she was not able to try this with us. But, this is one that she could easily make on her own!
INGREDIENTS
8 ounces bow tie pasta
1 (14 ounce) can petite diced tomatoes, drained
1 pound HOT (or regular) Jimmy Dean sausage
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup heavy cream
1/4 cup freshly grated Parmesan
DIRECTIONS
Cook pasta according to package directions ( I usually take my pasta out one minute sooner than directions call for ). Brown and crumble sausage in a large pan over medium high heat until sausage is cooked through. Drain excess fat from sausage if needed. Add drained tomatoes, oregano, garlic,and salt stirring well. Add cream and bring to a low boil. Reduce heat to medium and stir occasionally for about 10 minutes until sauce is reduced and thickened. Remove skillet from heat and add cooked pasta and cheese, stir well and let the cheese melt. Top with additional cheese if desired. Serve warm with a side salad and dinner is done!
Enjoy,
Recipe is from www.southyourmouth.com
After having my sister-in-law Lisa’s crispy grilled chicken wings, I set out to make crispy wings in the oven. I have found success with this and LOVE IT! This is more of a method as you can use ANY sauce you want to coat the wings. This can be done with Lisa’s buffalo sauce. I am currently working on another sriracha honey sauce and will add that recipe after I work on it a little more and get the recipe exactly where I want it!
Make this for your next football get together or any gathering you may be having. You will not be disappointed as I have already made these two more times, and they disappear really fast in my house! This recipe can easily be doubled and I recommend it!
INGREDIENTS
1 1/2 pounds chicken wings
1 cup of honey
1 pinch (or more if you want it spicy) red pepper flakes
1 teaspoon minced garlic
1 Tablespoon low sodium soy sauce
1 Tablespoon baking powder
DIRECTIONS
Preheat oven to 250 degrees. Cover a baking sheet with aluminum foil, place a cooling wire rack on top of the baking sheet and spray liberally with non stick spray. Put the wings in a bowl and add the baking powder, coating all of the wings with a thin coat of powder shaking off any excess and placing the chicken on the prepared pan. When all of the wings are coated and on your pan place the pan on the LOW rack in your oven and bake for 30 minutes. After 30 minutes turn the oven up to 425 degrees, move the pan to the middle rack in your oven. Bake for 20 minutes, turn wings over and bake for another 20 minutes. While the wings are baking mix the remaining ingredients together and set aside. When the wings have finished cooking for the second 20 minutes, brush the honey mixture on the top of the wings and let bake 1 minute, turn wings and coat the second side with mixture, cook one minute and repeat this step one more time. Remove from oven and serve warm.
Enjoy,
This chowder is slightly adapted from the Pioneer Woman (food network) and it was delicious… and even better the next day! With winter not too far in the distance and the cool nights already here this was a perfect and an easy recipe to make on a lazy Sunday afternoon….wait …what ? I just said lazy Sunday afternoon let me rewind. This was a perfect and an easy recipe to make on a busy, hurry and get things done, Sunday afternoon! Yup, that’s more like it! This was made in between loads of laundry, cleaning and don’t forget a kitchen full of dirty dishes!
This recipe had a few additional taste testers from my day job and it was LOVED by all!
INGREDIENTS
4 Tablespoons of butter
1 onion, chopped
3 slices bacon (chopped or cut into pieces)
2 (16 ounce) bags of frozen corn
1/4 cup all purpose flour
3 cups chicken broth
2 cups half and half
1 cup freshly grated Monterey Jack cheese
1 cup freshly grated Pepper Jack cheese
1/3 cup scallions
1 pinch of nutmeg
salt to taste
pepper to taste
We liked these served with tortilla chips, but this can be served in a bread bowl or served with your favorite soup crackers.
DIRECTIONS
In a large pot, melt butter over medium high heat, add the bacon pieces cooking until almost crisp. Add the onion and cook for a couple more minutes. Add the frozen corn and cook for a minute while stirring. Sprinkle the flour over the top and stir to combine. Pour in broth, stir well and let thicken for 5 minutes. Reduce heat to low and stir in half and half. Continue to cook for 20-30 minutes letting it thicken a little more. Stir in both cheese and green onions. Continue stirring until cheese is melted and soup is hot. Add the nutmeg and salt and pepper if needed. Serve warm.
Enjoy,
This is pure COMFORT on a dish and cannot get any easier! I baked some chicken the night before I made this dish. To make it even easier the next time, I think I will be picking up a rotisserie chicken from my grocery store. I brought this to work and shared some with a co-worker and she loved it so much she went home to make it for her family!
INGREDIENTS
4 cups cooked chicken, chopped or shredded
2 cans cream of chicken soup
1 12 ounce container of french onion dip
1 cup shredded sharp cheddar cheese
12 ounces egg noodles
1 container french fried onions (I used the large can, why you ask? Well they are very easy to snack on while cooking and before you know it, they may be gone! …just sayin!)
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9×13 pan with non stick spray and set aside.
Cook egg noodles according to package ( mine took six minutes). Combine cream of chicken soup, french onion dip, cheese and chicken in a large bowl mixing well. When the noodles are done cooking , drain and add to chicken mixture and mix well. Put this into your prepared pan and top with the french fried onions. Bake for 25 minutes watching the last five minutes as the french fried onions can burn. If they start to get dark, cover with foil the last few minutes!
Enjoy,
This recipe comes from www.plainchicken.com
This grilled cheese was inspired by Tyler Florence of the Food Network. This grilled cheese is full of flavor and so delicious with the melted cheese, thinly sliced green apples, caramelized onions, and have I mentioned BACON! The bacon takes it over the top, and the the apple and onion add an incredible sweet flavor. I gave some to Emily (Robby’s girlfriend) she took one bite and came running around the corner to ask me what was in it. She loved it after just one bite! Robby and I loved it so much I made them again the next day!!!
INGREDIENTS
(for 4 sandwiches)
1 Granny Smith apple (very thinly sliced, I used a mandolin)
Sharp cheddar cheese (as much as you want)
Caramelized onion (I used 1 onion)
8 slices of thick sliced cooked bacon
8 slices of your favorite sandwich bread (I used a multi-grain)
Butter
DIRECTIONS
Caramelize your onion by slicing the onion into thin strips and cook over medium heat with a drizzle of olive oil until golden brown. This takes some time but well worth it! Cook your bacon until crisp. Place a large skillet on your stove top and heat over medium heat. Spread the “down ” side of your slice of bread with butter and place down on your skillet, add your cheese, onion, bacon and thinly sliced apple. Top with another piece of bread that you have buttered and place the butter side up onto the sandwich. Push down slightly and cover for just a couple minutes or until the bottom side is browned. Then flip and cook until the second side is browned. Remove from heat, serve warm.
Enjoy,
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