Sunday, June 15, 2014

Spicy Sausage Pasta

When I was in Ohio visiting Nicole after she had her babies, a friend brought them dinner and this is what she brought.  It tasted soooo delicious.  I finally got around to making it for my family, and I must admit, things always taste better when someone else makes it for you.  That being said, it was still a delicious meal, creamy and flavorful and definitely worth making again.  Especially if you have a sausage lover in your household.  

Spicy Sausage Pasta

1 Tbsp olive oil
1 lb. smoked sausage
1 1/2 c. diced onions
2 cloves minced garlic
2 c. chicken broth
1 (10 oz.) can Ro-Tel tomatoes and green chiles, mild
1/2 c. heavy cream
8 oz. penne pasta
1/2 tsp. salt
1/2 tsp. pepper
1 c. shredded Monterey Jack cheese
1/3 c. sliced green onions

In a large skillet, heat the olive oil over medium high heat.  Add the sausage and onions and cook until browned and cooked through.  Reduce heat to medium.  Add the garlic and cook for 30 seconds.  Add the chicken broth, tomatoes, cream, pasta, salt and pepper and stir it all together.  Bring it to a boil, cover skillet and reduce heat to medium-low.  Simmer it until the pasta is tender, about 15 minutes.  Remove the skillet from the heat and stir in 1/2 cup of the cheese.  Sprinkle the remaining cheese and the green onion on the top.  If you want, you can broil it in your oven until the cheese is bubbly and melted.

Sunday, June 8, 2014

Slow Cooker Three Cheese Chicken and Noodles

I have a slow cooker cook book that I have used a few times lately, and have been happy each time.  This one was an easy, macaroni type recipe, with a little bit of a twist.  Peppers and chicken give it a more adult taste, and also a little bit of spice.  I really enjoyed it!

Three Cheese Chicken and Noodles
adapted from: Crock Pot brand cookbook

1 chicken breast
8 oz. cream cheese, softened
1 can cream of chicken soup
1 c. diced green or red bell pepper
1 c. shredded Monterey jack cheese
1/2 c. Parmesan cheese
1/2 c. diced onion
1/2 c. chicken broth
1 can sliced mushrooms, drained
2 Tbsp. butter, melted
1/2 tsp. Italian seasoning
1 (8 oz.) package of egg noodles

Combine all of the ingredients in your slow cooker, except the egg noodles, and stir.  Cook for 6 hours on low, or 3-4 hours on high.  Take your chicken breast out and shred it and then add it back in.  Cook the egg noodles according to the package directions, and the add them to your slow cooker and stir gently until they are coated evenly.  (The recipe actually says to cook them, then add them to the crock pot at the beginning and cook it all together.  I was afraid of super soft noodles falling apart, so I did it this way.  But it might be worth trying the other way to save a few minutes at dinner time.)  Enjoy!  

Sunday, June 1, 2014

Chicken Salad Sandwiches

This is a re-creation of my friend's chicken salad sandwiches.  It uses very little mayo, so it is a little healthier than other options.  It is really easy to throw together, especially if you use canned chicken.  The recipe I came up with only served two, so be prepared to double or triple it if you are making for a big family.

Chicken Salad Sandwiches
by: Carolyn

2 Tbsp. mayonnaise
1/4 c. chicken broth
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sugar
1 (5 oz.) can of chicken
1 handful of craisens
1 handful of sliced almonds
2 large croissants

In a bowl, combine the mayo, chicken broth, garlic, onion and sugar and stir it until it is smooth.  Open and drain your chicken and add it to the bowl and stir well.  Add the almonds and craisens and mix it all together.  Spread the mixture on your sliced croissants and enjoy!