Friday, September 23, 2011

Spicy Sausage Cassrole (Not Baked)

1 pkg Johnsonville mild sausage
3 cups pasta (your choice)
1 can corn
1 jar pasta sauce (We like Bertolli's Arraibata with this recipe.)
Chili powder to taste

Brown sausage with 1 Tsp chili powder. Meantime, boil pasta to nearly done. Drain pasta and any grease from the sausage. Combine with corn, sauce, and extra chili powder to your taste. Top with parmesean cheese if you want it.

We pair this with garlic bread. Makes for a great meal.

French's Onion Chicken

1 lbs chicken breast (cut into medium size portions)
2 tbsp all purpose flour
2 cups Frenchs onions
1 egg (whisked)

Preheat oven to 350*F

Crush onions and mix together with flour in a large bowl. Dip chicken into egg and coat with onions. Bake for approximately 20 minutes, until juices run clear when cut.

We make it a meal with Rice-a-Roni Herb & Butter rice and green beans. Yum!

Friday, September 9, 2011

Chili Nacho Bake

1 lb ground beef
1 tsp onion powder
1 tsp minced garlic
2 tsp chili powder
1/2 tsp cumin
1 can zesty chili style tomatos
1 can kidney beans (drained & rinsed)
6oz tortilla chips (we like the lime or jalapeno with this recipe)
2 cups shredded cheese (cheddar or mexican blend)
1 bell pepper (sliced - optional)

Heat over to 350* and grease 2.5qt casserole dish.

In a large skillet, brown ground beef seasoned with garlic and onion powder. Add bell pepper and cook until tender. Add beans, tomatos, chili powder and cumin then cook until bubbly.

Break tortilla chips into smaller pieces and put half into the bottom of the casserole dish. Spoon half the beef mixture unto the chips and sprinkle with half the cheese. Add the last of the beef mixture. Top with remaining chips then sprinkle on the remaining cheese.

Bake for 25 minutes.

Teriyaki Chicken w/ Fried Rice

1 lb chicken tenders
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)
2 tbsp sugar
1 tbsp lemon juice
1 tsp toasted sesame seeds (optional)
1 cup teriyaki sauce
1/2 tsp crushed red pepper (optional)
3 bags instant rice (10min rice)
1 cup frozen peas
2 eggs
4 tbsp soy sauce

Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl.  Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)

Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.

At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside.

In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.

Serve and enjoy!

Thursday, September 8, 2011

Blackberry Lime Smoothie

1/2 cup frozen or fresh blackberries
1/2 cup ice
1 cup vanilla yogurt
4 tablespoons frozen limeade concentrate

Place all ingredients in a blender. Blend until completely mixed and ice is no longer chunky.

Bacon, Egg, & Cheese Cups

1 cup fresh cooked & chopped bacon (We prefer maple bacon.)
1 cup grated sharp cheddar cheese
12 slices decrusted bread (We prefer wheat with this recipe.)
12 eggs
Salt & Pepper

Preheat oven to 350*F. Grease cupcake pan and push bread slices in as you would cupcake cups. Bake for approximately 5 minutes to crisp the bread.

Remove pan from heat and drop in the eggs (try to keep the yolks whole). Sprinkle on cheese, bacon, salt and pepper. Bake approximately 15 minutes or until egg whites have set.

Allow to cool approximately 4 minutes then enjoy! Pair it with coffee or orange juice and some fruit for a great filling breakfast.