Pork
I love dinners that come together quickly with little clean up! True paella takes not only a lot of time but typically a lot of ingredients as well. This dish has some of the same components and is much easier to make! This dish will also serve 6 hearty portions!
INGREDIENTS
1 pound of Italian sausage, casing removed
2 Tablespoons olive oil
1 Vidalia onion, chopped
2 cloves of garlic, chopped
1 pinch of saffron threads
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups uncooked short grain white rice
1 quart chicken stock
1 cup or more of frozen peas
DIRECTIONS
Brown sausage in a large skillet over medium high heat breaking the sausage up into bits as it cooks. When cooked through, remove sausage to a plate and set aside. Heat the 2 tablespoons of oil in the same skillet, sauté onion and garlic. Add red pepper flakes and rice. Cook stirring rice until coated with oil, about 2-3 minutes. Stir in saffron, bay leaf, Italian seasoning and chicken stock. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Add peas and put the sausage back in the pan and heat through.
Serve warm.
Enjoy!
We LOVED this recipe, I mean we really, really loved this recipe! Robby had a couple friends over the night I made this so I was happy this made a big pan full as we ALL ate seconds!! I also gave some of this to two
co- workers both of whom asked for the recipe! One of my co- workers, Sherry, made this for her family and they all loved it and went back for seconds… just as my family did! Needless to say this recipe is a keeper! Add a side salad or some garlic bread and dinner is done!
INGREDIENTS
10 ounces of any pasta you choose, I used bow tie pasta
1 Pound Jimmy Dean hot sausage
1 Jar of your favorite pasta sauce (I used Ragu) 26.5 ounce
1 Tablespoon of butter
1/2 cup of chopped onion
8 oz. cream cheese
2 Tablespoons of milk (can use pasta water)
1 cup Parmesan cheese
French fried onions (small can, or if you’re like me, a large one so you can snack on just one or two …..or more!)
DIRECTIONS
Preheat your oven to 350 degrees. Cook your pasta until al dente. Drain and set aside.
Brown the sausage and crumble as it cooks, drain excess fat and add your pasta sauce to pan and let simmer on low to warm through. In another skillet add butter letting it melt, add onion and stir well until onions are soft. Add the cream cheese to your onion mixture breaking the cream cheese up making it into a sauce. Add the milk or a couple tablespoons of the pasta water to smooth out the cream cheese sauce.
Using a lightly greased 9 x 13 baking dish you can assemble the casserole starting with a slight layer of the sausage / pasta sauce. Add your cooked pasta to the dish, next add your cream cheese sauce and then layer with the rest of your sausage sauce mixture. Add the Parmesan cheese to the top and bake for 20 minutes. After the 20 minutes go ahead and add your french fried onions spreading them across the top of your casserole. Continue to cook for five more minutes. Remove from oven and serve warm.
Enjoy,
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,
I found this recipe on All Recipes a number of years ago and it has become part of our holiday tradition to have this as part of our breakfast before or sometimes after we open presents on Christmas Day. This is a breakfast everyone enjoys. Serve along with some fresh fruit and breakfast is done. My favorite part of this is that you make it the night before and in the morning all you have to to is pop it in the oven! Easy warm and comforting on a busy day!
INGREDIENTS
1 pound ground sausage (I have used hot or maple sausage , both work great!)
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices of bread, toasted and cut into cubes
8 ounces of cheddar cheese shredded (I have used mild and sharp as well as a combination of cheddar and MontereyJack, all work very well!)
DIRECTIONS
Crumble sausage into a medium skillet, cook over medium heat until evenly browned and drain. Set aside.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage , bread cubes and cheese stir to coat everything evenly and pour into a prepared 9×13 inch baking dish. Cover and chill overnight in the refrigerator for 8 hours or over night. In the morning pre1heat your oven to 350 degrees and take the casserole out of the fridge. Cover and bake for 45- 60 minutes, uncover reduce temperature to 325 degrees bake for an additional 30 minutes or until set.
Enjoy,
