Main Dish
This dish is packed with flavor. This has just a handful of ingredients that you can change up to your families spice level and add more veggies Perhaps some bell peppers, change up the cheese to various combinations, cheddar, Monterey Jack or a Mexican blend as I have used…change the salsa to a green salsa , so many possibilities with the dish! We really enjoyed it and I loved that is was quick and easy after a long day at work!!!
INGREDIENTS
12 ounces spiral pasta
1 pound ground beef or hot Jimmy Dean sausage
1 cup chopped onion
1 (16 ounce ) jar salsa
4 cups Mexican cheese blend
2 Roma tomatoes, cut into wedges
1 jalapeño sliced, optional
1/4 cup cilantro optional ( I left this out as Mr. MCYM does not like it)
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a three quart baking dish. Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside. While the pasta is cooking heat a large skillet over medium heat add your ground meat and onion breaking up the meat as you cook. Cook until meat is browned and onions are tender, drain any excess fat from the skillet. Stir in your salsa and tomatoes. Combine well. Add your beef and salsa mixture to the pasta. Combine well and pour into your prepared baking dish. Top with cheese and bake for 30 minutes until hot and bubbly. Serve warm with a side salad and a crusty bread.
Enjoy,
If you like crustless quiche this is it! Full of flavor, easy and can easily adjust to your families taste. I used Jimmy Dean spicy sausage because we like a lot of flavor but you can use any mild or Italian sausage you like. This was easy to make and was great for lunch the next day!
INGREDIENTS
3 cups Simple Potatoes hash browns (found in the refrigerated section of your grocery store)
4 Tablespoons unsalted butter, melted
salt to taste
pepper to taste
1 pound HOT Jimmy Dean sausage or your choice
6 eggs
1/4 cup heavy whipping cream
1 cup cheddar cheese
1 cup Monterey jack cheese
2 scallions, chopped
DIRECTIONS
Pre heat oven to 375 degrees. Coat a 9 inch pie plate with non stick spray. In a large bowl toss together the hash browns and the butter to coat and season with salt and pepper. Press the hash browns into and up the sides of your pie plate forming the crust. Bake for approximately 25-30 minutes or until golden brown. In the meantime sauté your ground sausage in a skillet over medium heat until cooked through and breaking the sausage into bits. In the large bowl you used for your hash browns, whisk together the eggs, cream, cheeses and scallions . Season with salt and pepper. Add your cooked sausage to mixture and mix to combine well. Pour mixture on top of your hash brown crust and bake for approximately 30 minutes or until set. Let cool slightly and cut into wedges. Serve warm,
Enjoy,
This recipe can be found over at very culinary food blog
This is a simple dish that does take a little time, but the end result was very good. I really like the contrast of the pasta and the crispy chicken.
INGREDIENTS
16 ounces bow tie pasta
2 pounds boneless skinless chicken, cut into bite size pieces
1/4 cup of butter, cubed
2 cans condensed cream of chicken soup (undiluted)
2 cups frozen peas
1 red pepper sliced
1 1/2 cups milk (any you have)
Salt to taste
Pepper to taste
2/3 cup grated parmesan cheese
1 cup dijon mustard
2 cups Panko crumbs
Vegetable oil (enough to shallow fry)
DIRECTIONS
Boil your water. In a large frying pan add enough oil to shallow fry your chicken, heat on medium. You will be able to tell when the oil is ready when you place the handle side of a wooden spoon into the oil and the oil bubbles around the spoon. While the water is coming to a boil and your oil is heating up, put the mustard in one bowl and Panko crumbs in another bowl. Add the chicken to the mustard to coat each piece, once coated add the chicken to the Panko and thoroughly coat each piece. When the oil is ready add the chicken to the pan and cook through turning and browning the chicken until thoroughly cooked. Cook pasta according to package directions. In another large pan on medium heat add soup, peas, pepper, milk, salt and pepper. Heat through. Stir in cheese. drain pasta and add to sauce. Top each plate with the crispy chicken pieces and serve warm.
Enjoy,
This was such an easy dinner on a Sunday afternoon! Roasted vegetables with sweet and spicy sausage with a maple syrup glaze. This was such a cozy dinner, one you want to curl up with next to a roaring fire on a cold wintry night! I think I know what I will be making when we have our first snow of the season!
INGREDIENTS
4 sausages (I used two sweet and two spicy)
1 pound of potatoes (use any you like)
1/2 pound carrots
1 bell pepper
1 large onion
2 cloves garlic, diced
2 tablespoons olive oil
Pepper to taste
Salt to taste
1 1/2 teaspoons dried Italian herbs
1/2 cup chicken broth
1/4 cup pure maple syrup
DIRECTIONS
Preheat your oven to 450 degrees. Chop all of your vegetables into large pieces and place in a roasting pan. In a bowl combine oil, Italian seasoning, chopped garlic and chicken broth. Season mixture with salt and pepper. Pour the mixture over your vegetables and mix well so all of the vegetables are evenly coated. Cover your casserole dish with tin foil and bake for 45 minutes.
While your vegetables are roasting brown the sausages in a skillet. They do not need to be cooked all the way through as they will finish in the oven. Once your sausages are browned, slice them in half or thirds and add them to your vegetables. Cover again until the 45 minutes have elapsed. After 45 minutes, remove the foil and give the sausage and vegetables a mix. Roast an additional 15 minutes or until the sausage is cooked through. Add they maple syrup, mix well and cook for 5 more minutes. Serve warm,
Enjoy,
I know, crispy and grilled don’t always seem to go together but in this case they absolutely do! This is a recipe my sister-in-law Lisa shared with me at our Ormond family reunion. I am not sure where she got the recipe but I am sure glad we have it and she is allowing me to share with all of you! Jim and I disagree a little bit with wings. Mr. MCYM does not really care if the chicken wings are crispy BUT I don’t think it is a good wing without that crisp exterior crunch! Considering these are my new favorite wings, and they will be in our regular food rotation, I have a feeling he will grow to LOVE these as much as I do! We also have a slight difference with dipping sauce. With buffalo wings I like to have ranch dressing but Mr. MCYM is a true blue, blue cheese dressing fan! At my house these are now called Lisa’s Wings and I hope you give them a try!
NOTE- I think these would bake up the same in the oven if you bake them with a Bakers rack on top of a cookie sheet. I will try this next time and update when I do!
I have another recipe from the Ormond family reunion from my other sister-in-law Cindy, so stay tuned for more great party food!
INGREDIENTS
3 tablespoons of olive oil
Salt
Pepper
wings (I used fresh, not frozen) use your desired amount
Frank’s Wing Sauce, enough to coat both sides of wings. I used over a cup
DIRECTIONS
Light your clean grill setting the heat level to LOW. Toss the wings in a bowl along with the olive oil, salt and pepper to taste. Toss well. Place the wings on the grill and grill without touching them for 30 minutes. After 30 minutes turn the chicken wings over once and don’t touch them for another 30 minutes. After one hour, brush the top of the wings with the buffalo sauce and cook for five more minutes. Turn the wings , brush the second side with wing sauce and cook five more minutes. Remove from grill and serve warm with your choice of ranch or blue cheese dressing.
Enjoy,
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