Recipe Thursday: Sausage and Vegetable Stir Fry

Hi Everyone!

After a few week's absence, I am happy to report that Recipe Thursday is back! This recipe is so versatile and so easy to do. You can use any vegetables that you want, so it's a great way to use up things that you just have in your refrigerator. I've also made this dish with chicken in place of, as well as in addition to the sausage. I also like this recipe, because it's family friendly. If you're children are anything like mine, they don't like all the vegetables and that's ok, I just save a some of the sausage or other meats and sautee them in a separate pan by themselves for the kids. They can still have the rice and gravy and everyone is happy.
Ok, so here we go:

Ingredients:

--1lb Beef Smoked Sausage (or chicken, or both...the meat is completely your choice), chopped. Note however that if you use chicken, you will need to brown it in a separate pan first before adding it to the vegetables
--Variety of vegetables. (again, use your judgement and personal preference)
--white wine or red. you'll just need a little splash (or chicken stock)
--ingredients to make gravy
--white rice cooked according to directions

Instructions:

1. Heat a skillet with some Olive Oil over medium high heat. Chop your vegetables. They don't need to be finely chopped. I chopped some and sliced others. Add the vegetables to the skillet. I usually add the carrots and celery first because they need a little more time to soften. I added the onions and mushrooms second. Sautee for 5-6 minutes until the vegetables begin to soften. Season with a bit of salt and pepper

2. Add the sausage (or browned chicken) to the pan and mix with the vegetables and cook for a few minutes until the sausage is browned for about 4 minutes.

3. Deglaze the bottom of the pan with some wine (red or white, whatever you choose) just a couple of turns around the bottom of the pan. Cook for a few minutes until the wine evaporates. Now at this point, I remove the meat/vegetable mixture from the pan to another dish, and prepare the gravy in the same pan.

4. Prepare your gravy. Everyone has their own way of preparing gravy. I add the butter to the pan with some flour and make a roux. Then I mix in a little beef stock or chicken stock while whisking to blend the roux and the liquid.

The only thing left is to plate the dish. Put some rice in the bottom of your plate, top with a little bit of gravy and then add some of the sauteed vegetable and meat mixture.
Easy and delicious!

Recipe Thursday: Enchiladas

Hi Everyone!

This week's recipe is definitely in my husband's top three favorite dish list. In fact, it's probably his very favorite period! I have been making these for years and no, they are not what is considered to be traditional Mexican enchiladas; but they are nevertheless yummy yummy!! They are also what you will be eating if you are ever invited to dinner at my house. It's funny because every time I ask Jim what I should make for company that comes, he just looks at me and says, "Really? After all these years you're still asking me that?!" Chances are too that if you come back again, you'll have them then too! So I just want to go on the record at this point and say, yes, I CAN cook other food...you may never experience it; but I CAN!

Ok, so here we go. The tip I have for these enchiladas is you must use the ingredients listed. I tried once to use different brands of sauce and tortillas, and well let's just say that didn't work out so well. Now, if you are of culinary talent to make your own homemade sauce and tortillas, by all means. However, if you can do those things, you probably really don't need this recipe!

Ingredients:

--1lb Hamburger meat
--1/2 of each: onion, green pepper, red pepper all finely chopped.
--1/2 package of Taco Seasoning. (This is a personal preference. You can use the whole package if you want; but I use half because I just find the whole package to be too salty)
--2 cans Old El Paso Mild Enchilada Sauce (the heat level is personal preference)
--1 package Old El Paso Burrito Tortillas (yes, you need the large ones!)
--Grated cheese. (I usually use some sort of Mexican or Fiesta Blend)

Instructions:

1. Heat the oven to 375 and open a can of the enchilada sauce. In a 13x9 pan, pour a little bit of the sauce in the bottom of the pan. Just enough for a little "non-stick layer to coat the bottom

1. Brown the meat and then drain

2. While the meat is draining, add the onion, green pepper and red pepper to the skillet (add a splash of oil if needed) and sautee for about 5 minutes to soften the vegetables.

3. Add the meat back to the skillet and then also add the 1/2 package of taco seasoning and stir

4. Add a couple of handfuls of cheese to the mixture. I don't ever really measure this, I just add however much I think looks good.

5. Open up the other can of the enchilada sauce and add to the mixture. You may need part of the can that you used to coat the bottom of the pan as well. In the end, you should have a mixture that looks similar to this.

6. Remove the skillet from the heat and prepare to fill the tortillas. You will want to add about 3 tablespoons down the center of each tortilla. I rotate the tortilla then, to make it easier to fold.

7. Folding the tortilla: I fold over a flap, not quite in half; but almost and then I sort of tuck it under the filling and then continue to roll the whole thing over.

8. Place seam side down in the prepared pan. Take some more of the sauce you should have from the first can and drizzle over the enchiladas. Drizzle...don't just pour it! Sprinkle with some more cheese.
9. Bake in oven for 15-20 mins until cheese is melted and edges of tortillas start to brown.
10. Try to let them sit for about 5-10 mins before cutting.

I have also done a crafty creation for you today sharing a simple note card set in a separate post. I would love for you to stop by and check it out!
Enjoy the enchiladas and thanks for spending some time with me!

Recipe Thursday: Deep Fried Chicken Strips

Hi Everyone!!

Well, it's Thursday, so it's time for another recipe. I'm sorry for not posting one for a couple of weeks now; but I hope you like this one. It's super easy and everyone in my family LOVES it. Who knew it could be so easy to make crispy chicken nuggets (or strips) right at home!

Ingredients:

1 package Boneless Chicken Strips or Tenders

1 1/4 to 1 1/2 cups flour
1tsp salt
1 cup to 1 1/4 cup milk
1 egg slightly beaten
1 Tbsp melted shortening.
1 bottle (yes...the whole bottle) of Vegetable/Canola oil blend. Use whatever kind you want, just not Olive Oil because that one doesn't hold up to high temperatures well.

Directions:

1. Heat oil in large deep dutch oven over Med-High heat. I use number 7-8 on my stove. It will take a while to heat, so be sure to do this step first.

2. Cut chicken into various sizes of strips and nuggets depending on personal preference. (Wash pieces if desired; but make sure pieces are well dried because if they are too wet, the batter won't stick) Season as desired. I did mine with S/P, Paprika and Garlic Powder

3. Combine the ingredients for batter. The batter is a bit of a judgement call. You want it to be thick; but not like paper mache and on the other hand not to thin either. I try to make mine just slightly thicker than pancake batter. Start with the lowest measurements and adjust accordingly between the flour and the water until you get the desired consistency. Remember, you can always add; but you can't take away!

4. Using tongs start coating the chicken pieces into the batter and then put gently into the hot oil. This is not a recipe I recommend you do with young helpers in the kitchen! I usually only put in about 6 pieces at a time depending on the size because the more you put in, the oil temperature will drop.

5. Cook the chicken about 3-5 mins until golden brown and crispy. Use a wooden spoon to kinda separate them at first so they don't all stick together. They won't take long. Remove to paper towels and let drain.

I also make waffle fries to go with the chicken and it's fantastic! I usually just put them both on the table as they get done and the family eats them as they come and I'm usually snack on them while I'm making them. This is definitely an easy casual, no silverware kinda meal!

I hope you all enjoy it!!

Recipe Thursday: Chicken and Spinach Alfredo Pizza

Hi Everyone!

So, this week's recipe  is one of those "Gee, I wonder if this would work?" creations. When I made it for the first time, it was simply done with a desire to take the ingredients I use to make chicken Alfredo Pasta and turn them into a sauce for pizza. A little tweaking and Viola! a new pizza was born! Well, new to our house anyways! It is a simple recipe and I hope you can take some time to try it out for yourself.
Ok, here we go:

Ingredients:

-- Pizza Crust. I use the Boboli Pizza Crust. It's just easy; but if you are inclined to make your own, please by all means do so.

-- 1 chicken breast cut up. This is a great recipe to do if you have an extra breast left over that perhaps you didn't use for a previous recipe.

-- 1/2 small onion chopped; and 2-3 cloves of fresh garlic (grated, minced or chopped fine)

-- 2 or 3 Artichoke hearts (the kind in the jar) finely chopped.

-- 1 package frozen spinach thawed and drained. You can get all the liquid out of the spinach by placing the spinach in a clean kitchen towel and then squeezing the liquid out over the sink

--1 jar of your favorite Alfredo Sauce

-- Splash of White Wine or Chicken Broth (personal preference)

--Handful of Feta Cheese

--Mozzarella or Italian Cheese for the top of the Pizza.

Directions:

1. Pre-heat the oven to 425. Sautee the cut up chicken in some Olive Oil over medium high heat until pieces are browned and cooked. Remove the chicken to a separate bowl. (Do NOT rinse the pan out)


2. Put the pan back on the stove, and lower the heat slightly and add the onion and if desired a little dash of red pepper flakes. Wait until the onion softens a bit. Lower the heat to medium low (4 or 5) and then add the garlic. If you aren't used to cooking with fresh garlic, be sure your pan is not too hot because the garlic can burn quickly and if it burns...it's no good. Add the artichoke hearts and continue to stir for a few minutes and soften the ingredients some more.

3. Add the white wine or chicken broth...one turn or so around the pan and using a wooden spoon scrape up all the little bits from the bottom of the pan. This is why you don't rinse the pan after cooking the chicken. There's TONS of flavor and yumminess in those little black bits on the bottom of the pan!


4. Turn the heat back up slightly (6 or 7) and let the wine and liquid reduce down by at least 1/2. Pretty much all the liquid should be just about gone before you go to the next step.

5. Add the jar of Alfredo sauce, and then the chopped spinach. Now, you may not use the entire package...I usually don't. Just add however much or little you want.

6. Add the feta cheese and return the chicken to the pan. I usually go ahead and cut the chicken up into even smaller bite size pieces at this stage. Again, this is optional and only necessary if you desire to do so.


7. Now, this is where it gets just slightly tricky. Remember, you are making a pizza, not a pasta sauce, so you need to sauce to be a little thicker than you would normally expect it to be. It should be thick with a nice body to it; but not don't let it get so thick it looks like paste! If you notice that it's getting a little too thick, just add a splash or two of chicken broth and thin it out a bit.

8. Add your desired seasonings. Avoid any salt, however because the Feta and the artichoke hearts have plenty of salt in them. I usually just add a sprinkle of Italian Seasoning and a little black pepper. Lower the heat to about 3 and let the sauce simmer for a few minutes.

9. Spread the sauce onto the pizza crust and sprinkle with the Italian or Mozzarella cheese. Bake in the oven for 12-15 minutes or until the cheese has melted and the edges turned slightly brown.


Now for today's crafty creation. I made this card for the Wednesday's SCS sketch. Since this post has already been quite long, I'll just jump right into the challenges I am entering it in to.

1. Amber's Craft and Stuff: Swirls and Circles

2. Crafts and Me: Add a Flower

3. Flutter by Wednesday: Open Challenge

4. House that Stamps Built: Glitter


5. Clear it Out Challenge: Anything Goes, use an old supply. The butterfly image is from an old SU set "Garden Whimsy" that I haven't used in AGES!

6. Craft Room Challenge: Butterflies

7. Jac-inks Papercraft Challenges: Monotones

8. My Time To Craft: Citrus Colors

9. Shopping Our Stash: Technique Turn back. Use a technique you haven't used in a while. I used the Shaving Cream technique for the background piece across the center. I also used the "rock and roll" technique when I stamped the butterfly.

10. SCS Sketch challenge 342

Recipe Thursday: Golden Chicken

Good Morning!
It's bright and early and I am enjoying my first cup of coffee while I catch up on some of my missed tv shows from this week online. I haven't posted a recipe in a couple of weeks so I thought I would jump right back in with a yummy chicken recipe I made last night. It was one of those recipes that just kinda popped out of my head and was easy easy peasy! So, if you're looking for something quick for dinner tonight, give it a try.

Ingredients:

2-3 chicken breasts, boneless and skinless (you will split them so you will end up with 4-6)
1 can cream of chicken soup
Grated Italian Cheese (about a cup)
Seasonings of choice. (I chose S/P, garlic powder, Cumin and Paprika)

Directions:

Heat oven to 375
Butterfly and split the chicken breasts to make them a bit thinner. It will keep the chicken moister when it cooks.
Make sure the chicken is dry and put it in lightly greased pan or baking sheet.
Season the chicken with your seasonings of choice.
Cook the chicken for about 20 minutes.
While the chicken is cooking heat up the can of soup on the stove just to simmer. (You may need some water to thin it out a bit)
After 20 minutes take the chicken out and spoon some soup over each breast and sprinkle with cheese.
Return to the oven and finish cooking about 15-20 minutes until chicken is done

Recipe Thursday: Tex-Mex Cavatappi

Good Morning!

As promised, here is this week's recipe. Tex-Mex Cavatappi is from my Food and Wine "Pasta from Scratch" cookbook This is a super easy dish that comes together quickly. The salsa in the sauce really adds a unique and wonderful flavor. Be sure to get a salsa that you like to eat by itself (with chips). After all, if you don't like to eat with chips etc, you probably won't like it in this sauce.
Also, you can substitute any short pasta for the cavatappi, if you prefer.

Ingredients:

2 Tbsp Olive Oil
1lb ground beef
1 1/2 tsp chili powder
1 1/2 tsp salt
1/4 tsp black pepper
2 cups chunky tomato salsa
3/4lb cavatappi
2 tsp lime juice or red wine vinegar
1/4 cup chopped cilantro or parsley
6 oz sharp cheddar cheese, grated.

Directions:

--Heat the oil in a pan over moderately high heat. Brown the beef about 3-5 minutes
--Add the chili powder, salt/pepper
--Add the salsa and simmer over low heat about 10 minutes
--Cook the pasta according to directions and drain
--Toss the pasta with sauce, lime juice, cilantro (or parsley) and one cup of cheese.
--Stir until cheese has melted
--Sprinkle the remaining cheese on top.

Recipe Thursday: Chicken Breasts with Creamy Vegetable Topping

Hi Everyone!
This week's recipe comes from my Food and Wine "Quick from Scratch, Chicken Cookbook" It was super easy and very tasty. If you think the kiddos won't like the topping, simply leave it off a couple of pieces before you cook it. Also, the recipe calls for bone in breasts; but I used boneless thighs. So feel free to substitute as you wish. I even have picture for you this week!

Ingredients:

1 Tbsp Olive Oil
1 red bell pepper, chopped
2 scallions chopped
1 carrot grated.
8 oz cream cheese at room temperature
1 tsp salt
1/2 tsp black pepper
4 bone in chicken breasts (all skin removed)

Directions:

Heat oven to 425
Heat oil over medium heat and then add the bell pepper and cook until it starts to soften.
Add the scallions and carrots and cook 2 -3 minutes longer
Mix the vegetables with the cream cheese and add 3/4 tsp of the salt and 1/4 tsp of the pepper.
Sprinkle the chicken with the remaining salt/pepper.
Put the breasts in a roasting pan and then spread with vegetable cream cheese
Bake until done about 25 minutes. Enjoy! I'll be back later with something creative.

Recipe Thursday: Creamy Spaghetti and Beans

Good Morning Everyone!

Here is your recipe for this week. This one was a big hit with my kids, since my boys don't like any sort of red tomato sauce on their spaghetti. I hope you like it. Of course, it is a Rachael Ray recipe!

Ingredients:
5-6 cups chicken stock
2 Tbsp Olive Oil
2 Tbsp butter
1/4lb bacon
4 garlic cloves
1 pound spaghetti
1 onion chopped
2 carrots peeled and grated or diced
1 bay leaf
Italian Seasoning
1 cup dry white wine
1 can small white beans
1 cup grated Parmesan Cheese

Directions:
In a saucepot, heat the stock to a boil and then reduce to simmer

Heat the butter and Olive Oil in a large deep pot over medium heat
Add the bacon and brown three or four minutes until crisp
Add the garlic, then the spaghetti and toast the noodles lightly for about 3 minutes.
Add the onion,carrots and bay leaf and Italian Seasoning.
Cook the veggies until they are soft about 5 minutes
Add the wine and let it be completely absorbed.
Add the beans along with a few ladles of the simmered stock and stir the pasta
Let most of the liquid absorbed before adding another few ladles.
Repeat this procedure until the pasta is cooked to al dente about 12-15 minutes.
Stir in the cheese and adjust the seasonings.
Enjoy!
I will try to be back again a bit later with something creative. If not, have a good day and I'll be back tomorrow for sure!

Recipe Thursday: Italian Biscuit Topped Casserole

Hi Everyone!

This week's recipe is from an old Pampered Chef Recipe book that I have. It's quick and easy and generally enjoyed by kids and adults. It's a great way to cook your spaghetti and bread all at one time in the same pan. I hope you like it!

Ingredients:
1 1/2lbs Italian sausage (or ground beef)
1 1/2 cups chopped green bell peppers
1 cup chopped onion
3 garlic cloves, minced
2 cups sliced zucchini
1 1/2 cups fresh mushrooms
3 cups chunky garden vegetable spaghetti sauce
1 tsp dried Italian Seasoning
1 package refrigerated buttermilk flaky biscuits
2 Tbsp grated Parmesan Cheese

Directions:
Preheat oven 375
Cook and stir sausage, bell peppers, onion and garlic over medium heat for about 6 minutes until sausage (or meat) is browned and crumbly; pour off drippings.
Add the zucchini and mushrooms; cook 3 minutes
Stir in the spaghetti sauce and seasonings, bring to a simmer and cook for about 2 minutes
Pour mixture into a 13x9 dish and arrange the biscuits around the outer edge of the pan.
Sprinkle cheese over biscuits
Bake 25-30 minutes or until biscuits are golden brown

Recipe Thursday: Baked Pasta Florentine.

Ok, yes I know it's Friday; but I forgot to post one yesterday. This week's recipe is from one of my Paula Deen cookbooks. I actually haven't tried this one yet; but it sounds good. Try it and let me know what you think.

Baked Pasta Florentine:

Ingredients:

1 package frozen spinach
1 Tbsp plus 1/2 cup veg oil
1 1/2 lbs ground beef
1 onion chopped
1 clove garlic minced
1 jar pasta sauce
1 8 oz can tomato sauce
1 can tomato sauce
salt/pepper
1 package seashell macaroni
1 cup shredded sharp cheese
1/2 cup breadcrumbs
2 eggs, well beaten.

Directions:

Cook the spinach according to package directions, drain, reserving the liquid and adding enough water to measure 1 cup and set aside.
In a large pot, heat the 1 Tbsp of oil over medium heat and brown the beef, onion and garlic, then drain.
Stir the spinach liquid, pasta sauce, tomato sauce, paste and salt/pepper into the meat mixture.
Simmer 10 minutes, then cover and set aside.
Cook the macaroni according to directions, drain and return to the pot.
Add the spinach, cheese, breadcrumbs, eggs and the 1/2 cup of oil ; stir gently to combine well.
Spread the mixture in a lightly in a 13 x 9 dish. Top with the meat sauce and bake at 350 for 30 minutes.
Enjoy!

Recipe Thursday: Jambalya Fettucine

Good Morning!
Here is your recipe of the week. I hope you enjoy it!

Ingredients:

3 chicken breasts cut into bite size pieces
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/8 tsp garlic powder or onion powder
1/8 tsp red cayenne pepper
1/2 lb med/large shrimp--peeled and deveined
1 box fettucine noodles
1/2lb smoked kielbasa or other smoked sausage cut into small chunks
1 small green (or red) bell pepper chopped
1 small onion chopped
1 1/2 cups chicken broth
2 Tbsp white wine.

Directions:
Combine the salt/pepper, cayenne, paprika and garlic powder and toss with about 1/3 of the seasoning mixture and then repeat with shrimp.
Start the pasta
Sautee chicken in 1 tbsp olive oil over med high heat
Add the shrimp and cook 2-3 mins
Remove the chicken and shrimp from pan and separate
Return the pan to high heat and heat another tbsp of olive oil
Add the sausage, tomato, pepper and onion.
Sprinkle on the remaining spice blend and sautee 5-7 mins.
Return the chicken back to the pan and pour in 3/4 cup of the broth
Cook over high heat until reduced
Add the shrimp back into the pan along with the remaining 3/4 cup of the broth, stirring constantly to pick up all the flavor from the bottom of the pan
Reduce the broth a bit more and lower the heat to simmer
Stir the wine into the pan and let cook for about 5 more minutes.
Serve over Fettucine noodles.

Recipe Thursday: No Bake Cookies

Hi Everyone!

It's been a couple of weeks since I posted a recipe, so wanted to get one up today. It's a very simple recipe and actually my husband's favorite cookie. I've been promising since, oh I don't know, Christmas that I would make them for him. So, I think I'll definitely do that this weekend.
Have a great day!

Ingredients:
2 cups white sugar
1/2 cup butter
1/2 cup milk
3 cups rolled oats
6 tbs cocoa powder
1/2 cup walnuts chopped
1/2 cup coconut
1 tsp vanilla extract

Bring sugar, milk and butter to boil and boil for 2 minutes over medium high heat. It is important that you don't start the two minutes until the ingredients come to a boil. Also, you must stir the mixture the entire time and don't stir for less than or longer than 2 minutes.

Remove the pot from heat and stirl in the cocoa and the vanilla, then remaining ingredients.

Drop on wax paper by rounded tablespoonfuls.

Recipe Thursday: Potato, Mushroom and Chicken Hash.

This week's recipe comes from Food and Wine Magazine cookbook that I borrowed from my mom. Very simple and very yummy! I left the egg off for the kids; but put it on mine and the hubby's and it really made the dish "pop." Don't overcook the egg, though. You want it to be runny, because the yolk makes a nice silky sauce for the dish. Honestly, it really makes the dish!!

Ingredients:
2 pounds boiling potatoes, peeled and cut into 3/4 in pieces
4 Tbsp olive oil
1 onion chopped (I only used 1/2)
2 garlic cloves minced
1/2 pound mushrooms, cut into 1/2 in pieces
3-4 boneless chicken breasts cut into 1/2 in pieces
salt/pepper
1/4 cup heavy cream
1/2 tsp dried thyme
2 tbsp chopped fresh parsley.

Directions:

Put the potatoes in water and boil until almost tender, about 5 minutes,drain. Don't cook them all the way through or you'll end up with mushy potatoes in the skillet later.

Heat 1 tbsp oil over medium heat, and sautee the onion, garlic, and mushrooms, stirring occasionally until mushrooms brown for about 6 minutes. Add the chicken, salt/pepper and thyme. Cook until chicken is cooked through and then remove the mixture from the skillet.

Wipe out the skillet and heat the remaining 3 tbsp of oil over moderately high heat. Add the drained potatoes and cook for 6 minutes, without turning. Season and stir the potatoes and cook until well browned about 4 more minutes. Stir the chicken and mushroom mixture back into the pan and then add the cream and the parsley. Cook for 2-3 more minutes until entire mixture is heated through.

Place fried egg on top and enjoy!

Recipe Thursday: Smoked Sausage with Rice and Vegetables.

Good Morning.

This week's recipe is one that is easy to "dress down" for the kids and "dress up" for the adults. When I make this I use a whole package of the Smoked Sausage. I cook half of it for the kids and they eat that with plain white rice. I use the other half of the sausage for me and my husband with the veggies, and the gravy.

Ingredients:
1 package Smoked Sausage sliced and quartered
1/2 onion chopped (doesn't have to be super fine)
1/2 Green and 1/2 Red bell pepper. (Again, a little chunky is good)
2 Tbsp butter
2 Tbsp flour
1-1/4 cups of Chicken Stock
Rice (whatever kind you want, cooked according to directions)

Directions:
Preheat the oven to 200
Sautee smoked sausage in a little bit of oil over medium-low to medium heat (--remove 1/2 if doing for kids. If not, then only start with 1/2 of the sausage.)
Add the chopped onion, and bell peppers and sautee until sausage is brown.
Remove mixture to an oven safe dish and cover. Place in oven just to keep warm.
Add 2 Tbsps of butter to pan and melt. Add the flour and stir together until smooth. Whisk in the chicken stock, making sure to whisk continuously, so you don't get lumps. You may need to add more or less stock.
Cook the gravy until it bubbles and thickens and then lower the heat to simmer
Take the sausage mixture out of the oven and stir it into the gravy.
Add some fresh parsley at the end if you have any and adjust your seasonings to taste.
Serve the sausage/veggie mixture over white rice.
Enjoy!


Add th

Recipe Thursday: Buffalo Baked Chicken and Mac n' Cheese

***Update*** The "Italian Cheese" listed in the Mac n Cheese recipe refers to the package of shredded Italian cheese you can get in most grocery stores. It's with all the other packaged shredded cheeses and is a combination of Mozzarella, Parmesan, Provolone, Fontina and Asiago cheeses. Hope that helps.

Good Morning Everyone!

It's time once again for Recipe Thursday. This week's recipe is what we had for dinner last night and since it met with great reviews here in my house, I thought I would share it with you. It is, of course, a Rachael Ray recipe. What can I say...I like the woman's recipes!

Buffalo Baked Chicken

Ingredients:
6 Tbsps Butter
1/2 cup hot sauce (more if you like it hotter!)
5-8 pieces of Bone-in, skin on chicken of your choice. (The original recipe calls for Breasts and drumsticks; but I used thighs and wings because that's what I had in the freezer)
1-2 cups of breadcrumbs. Italian style or plain seasoned with Italian seasoning.

Directions:
Preheat the oven to 400
Melt the butter in a saucepan over low heat and add the hot sauce, stir to combine
Season the chicken pieces with salt/pepper and place in a bowl.
Pour the sauce over the chicken and turn to cover. Let sit for 10-15 minutes
Press the sauce covered chicken into the bread crumbs and turn to coat.
Place the pieces on a non-stick baking sheet or grease another pan (I used my Pampered Chef large bar pan)
Bake in oven for 40-45 minutes until chicken is done.

Mac n' Cheese

Ingredients:

3/4lb small shell pasta
2 Tbsp butter
2 Tbsp flour
2 cups milk
1/2 cup shredded Sharp Cheese
1/2 cup shredded Italian Cheese
1 cup bread crumbs and some olive oil

Directions:

Cook pasta according to directions to a little less than done. It will continue to cook in the oven for a few minutes.
Melt the butter in a sauce pan and whisk in the flour. Cook for about minute.
Add the milk and bring to a boil, let thicken for 2-3 minutes.
Add the cheese (more or less to your taste)
Add the cooked pasta
Pour the mixture into a casserole dish and sprinkle the top with additional cheese.
In a bowl combine the breadcrumbs with a bit of olive oil until the mixture resembles coarse crumbs.
Top the mac n cheese with the bread crumb mixture.
Put in oven with the chicken for the last 10 -12 minutes that it is cooking.
Should be bubbly and delicious!

Recipe Thursday: Gumbo

Hi Everyone!

This week's recipe is another warm and cozy comfort meal. This is Paula Deen's Gumbo recipe. I saw her make it on tv and have made it myself a few times. It is one big pot of yummy, that's for sure. One tip, though: you really have to stir the roux constantly for the 10-15 minutes to get the dip rich brown color on it.

Ingredients:
3 Large Chicken Breasts cut into pieces
Salt/Pepper
1/4 cup Veg oil
1lb smoked sausage cut into 1/4 inch slices
1/2 cup flour
5 tbsp butter
1 onion chopped
8 cloves garlic minced
1 Green Bell pepper chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley
4 cups beef stock (warmed)
1 can diced tomatoes
2 cups frozen green beans (the original recipe calls for okra; but I don't like okra)
1/2lb small cooked shrimp (completely optional)

Directions:
Season chicken with S and P. Heat oil over med-high heat. Brown the chicken and remove. You don't need to cook all the way through because you will add it back to the pot later and it will finish cooking then.
Add the sausage and brown and remove that as well.
Sprinkle flour over the oil and add 2 tbsps of butter
Cook over medium heat while stirring constantly until deep brown. Let the roux cool.
Return the roux to low heat and melt 3 tbsps butter.
add onion, celery, bell pepper, and garlic. Cook 10 minutes.
Add the Worcestershire sauce and salt and pepper. Cook, stirring frequently for 10 minutes.
Add beef broth, stirring constantly.
Return chicken and sausage to the pot and bring to a boil.
Reduce heat to simmer, cover and simmer 45 minutes.
Add tomatoes and green beans and simmer for another 45m-1 hour
Add shrimp (if using) and Parsley just before serving.

Serve with rice and hot rolls!
Add

Recipe Thursday: Philly Cheese Steak Sloppy Joes

Good Morning Everyone!

Well, I decided that this time I would try a recipe before I posted it. I still want to try last week's Buffalo Chili Chicken Mac; but haven't had a chance yet. I made this week's recipe last night and it was quite good and super simple. I had it again today for lunch and this time put some balsamic mayonnaise with it and that was great. Today's recipe is again, from my new "Big Orange Rachael Ray" Book.

Ingredients:

4Tbsps EVOOO
1lb ground sirloin
1/2-1 onion chopped
salt/pepper
1/4 cup steak sauce such as A1
3/4-1 cup beef stock
2Tbsps butter
1 cup milk
2Tbsps flour
1 cup shredded provolone cheese (I used the Italian blend)

Directions:

Brown the meat and then add the chopped onion, season with salt and pepper and cook until the onions are tender.
Add the beef broth and the steak sauce and bring the mixture up to a boil and then lower and simmer until ready to assemble "the joes"
While the meat mixture is simmering, melt the butter in small skillet or pot over medium heat. Stir in the flour and cook for a couple of minutes, making sure to whisk it so that the flour dissolves smoothly.
Add the milk slowly and then bring up to a bubble, (keep a close eye on it and stir) lower the heat, then add the cheese stirring in a figure eight motion.
Assemble the sandwiches by slathering the buns with balsamic mayo and piling some meat mixture on and then spoon the cheese sauce on top.

Balsamic Mayo
1/3 cup Mayonnaise
3Tbsps Balsamic Vinegar
Black pepper,

Whisk the mayo and vinegar together and then add the black pepper. Cover and keep in refrigerator.
Enjoy!

Recipe Thursday: Buffalo Chicken Chili Mac

Good Morning All!

For my birthday on Tuesday I got Rachael Ray's new "Big Orange Cookbook" I've not had a chance to cook anything from it yet; but I found this recipe and I've seen her make it on TV as well and it looked scrumptious!! It is most likely going to be what I cook in the next day or so. Try it and let me know what you think.

Ingredients:

EVOO
2 lbs boneless chicken breasts, cut into small bits.
1 large carrot peeled and finely chopped
1 onion chopped
3 Celery stalks, finely chopped
5 large garlic cloves garlic chopped or grated
1 Tbsp paprika
1 bay leaf
2 cups chicken stock
1/4-1/2 hot sauce
15oz crushed tomatoes
1lb elbow macaroni
1/2 cup shredded pepper jack cheese
1/2 cup crumbled blue cheese.
2 scallions, end trimmed, thinly sliced.

Directions:

Preheat broiler and bring a large pot of water to a boil over high heat
Put another large pot over medium high heat and heat 2 tablespoons of EVOO.
Add the chicken and brown for about 6 minutes.
Add all the vegetables, including the garlic and the bay leaf along with the paprika and season with salt and pepper.
Cook the veggies, stirring often for about 4 minutes until tender.
Add the chicken stock and scrap up all the brown bits from the bottom of the pot. Add the hot sauce and then the crushed tomatoes.
Bring the chili up to a boil and then lower heat and simmer for about 10 minutes.
While the chili is simmering, cook the macaroni pasta until al dente.
Drain the pasta and then toss it into the chili and mix. (Discard the Bay leaf)
Transfer the chili mixture to a 13x9 casserole dish.
Sprinkle both kinds of cheeses evenly over the top and then place under the broiler for 2-3 minutes until the cheese melts
Sprinkle the sliced scallions on top for garnish.

Recipe Thursday: "Whatever Vegetable Soup"

Good Morning Everyone!

I wasn't sure what to call this week's recipe, so I just decided to call it exactly what it is: "Whatever Vegetable Soup" because you use whatever vegetables you have in your refrigerator along with the meats in the recipe and it makes this big ol pot of steamy comfort, perfect for a chilly evening.

Ingredients (feel free to substitute "whatever" wherever you want!)

1 small or 1/2 large onion chopped
1 - 2 cups chicken cut up (I had an extra breast leftover in the fridge and used that)
5 slices bacon
1 or 2 carrots chopped.
2 stalks celery chopped
1/2 bell pepper (red, yellow, green...whatever)chopped
2 potatoes, peeled and cut into bite size pieces
1 box frozen spinach, thawed and drained.
1 can Cannellini beans or other small white beans (undrained)
1/4 cup wine (white or red)
1 can diced tomatoes or 1/2-3/4 cup crushed tomatoes
3-4 cups Chicken Stock.
1 Bay leaf
Fresh Parsley
Paprika, Cumin, salt and pepper
Handful of Feta Cheese

Directions:

In deep pot, cook the bacon until it has rendered some fat. Add the chicken and season with S/P, along with some Paprika and Cumin. Cook the chicken for 5-7 minutes, then add all the vegetables and the bay leaf. (Note: It is best to add the potatoes and carrots first and let them cook for 3-5 minutes before adding the other vegetables, because they will take the longest to cook) Cook the vegetables until tender about 8 minutes,and then deglaze the bottom of the pot with the wine, making sure to scrap up all the good brown bits on the bottom. Add the beans, the tomatoes and the Chicken Stock and cook over medium heat for about 10 minutes, then add the Spinach and more seasonings if necessary. Make sure the potatoes are nice and tender before serving and take out the bay leaf. Just before serving, add the parsley and the Feta cheese and let it melt in the soup for a few minutes.

This soup is great leftover as well, so go ahead and make a big pot and enjoy!

Recipe Thursday: Chicken and Pepper Cheese Sauce Pasta

Hi Everyone!
Here is your recipe for this week. I hope you enjoy it.

Ingredients:

8oz Spaghetti-cooked/drained
1 tbsp flour
salt/pepper
1/2tsp red pepper
8 oz chicken breasts cut into 1" pieces
1 tbsp oil
1 cup green pepper-chopped
1/2 cup chopped onion
1 tbsp jalepeno pepper
2 cloves garlic pressed
2 tbsp flour
3/4 cup chicken broth
1/2 cup milk
1 Tsp Worcestershire Sauce
1 Cup shredded monterey or White Cheddar Cheese
1/4 cup Sour Cream

Directions:
In a small bowl, combine 1 tbsp flour, the salt and pepper and red pepper. Toss Chicken in flour mixture and set aside.
Heat oil in skillet, add green pepper, onion, jalepeno and garlic until tender. Remove and set aside.
Add chicken to skillet and cook 5-6 minutes and then remove.
Stir 2 tbsp flour into drippings, slowly add worcestershire sauce, chicken broth and milk.
Cook and stir until thick and bubbly.
Add the cheese and stir until it melts. Stir 1 cup of hot mixture into sour cream and then return all of the mixture to the skillet.
Stir in chicken and vegetables. Cook until heated; but don't boil. Serve over cooked pasta.
Add chicken to