For all you Luby's Mac 'n Cheese lovers out there.
Ingredients:
2 cups dry elbow macaroni
4 tbsp nonfat dry milk
2 tbsp all-purpose flour
1 tbsp butter or margarine, melted
1 1/4 cups boiling water
3 cups shredded American cheese
1/4 tsp kosher salt
Preheat oven to 350. Cook macaroni 1 to 2 minutes longer than directions so pasta is soft by not mushy. Drain. In a large mixing bowl, combine dry milk, flour, and butter. Whisking constantly, gradually add in boiling water. Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 3 minutes. Fold in macaroni, 1 more cup of cheese and salt. Transfer to a lightly greased 11x7" casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy. Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top. Return to oven until cheese melts.
Luby's Cookbook
Tuesday, July 20, 2010
Sicilian Spaghetti Sauce
I get really tired of jarred spaghetti sauce and this is a really good alternative. It's sweet and spicy and I could really just eat if with a spoon. I typically double it so that I can just use the entire pound of beef and sausage and it makes a TON, so I separate it and freeze it. I usually have enough for 3 or 4 dinners. Don't try to cut down on the cooking time because it does make a difference. It has a long list of ingredients but they are almost all dried spices or canned items so it is VERY easy to make.
Ingredients
1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese
Breadsticks (optional)
Preparation
Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired.
Southern Living, MARCH 2003
Ingredients
1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese
Breadsticks (optional)
Preparation
Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired.
Southern Living, MARCH 2003
Sunday, July 18, 2010
Brown Gravy Pork Chops
This recipe is from Courtney Carter Wilcox's collection. Thanks for letting me steal it from you!
I made this for dinner two weeks ago and we all loved it. I made it with white rice and green beans. It's a crock-pot meal so it's VERY easy. Enjoy!
Bone-in or Boneless Pork Chops
3-4 brown gravy packets
sliced onion rings
garlic powder
Make gravy packets as directed. I used three packets for four pork chops, and it was plenty of liquid. Brown pork chops in skillet (but really they will turn white instead of brown). Put pork chops in crock pot and sprinkle with garlic powder and cover with sliced onions. Pour brown gravy over the pork chops. Put the lid on and cook on LOW for about 8 hours. These were so good and tender! No knife needed!
I made this for dinner two weeks ago and we all loved it. I made it with white rice and green beans. It's a crock-pot meal so it's VERY easy. Enjoy!
Bone-in or Boneless Pork Chops
3-4 brown gravy packets
sliced onion rings
garlic powder
Make gravy packets as directed. I used three packets for four pork chops, and it was plenty of liquid. Brown pork chops in skillet (but really they will turn white instead of brown). Put pork chops in crock pot and sprinkle with garlic powder and cover with sliced onions. Pour brown gravy over the pork chops. Put the lid on and cook on LOW for about 8 hours. These were so good and tender! No knife needed!
Saturday, July 17, 2010
Chicken Quesadillas and Guacamole
I don't know if this is technically a "recipe" but we make this a lot at our house and I think it's really good and easy so I thought I would share.
Ingredients for the Quesadillas:
Monterrey Jack Cheese
Mexican Blend Cheese
Chicken Breasts
HEB pre-made pico de gallo
Guerrero Tortillas or HEB tortillas in the bread section
Season 2 chicken breasts on both sides with garlic salt, paprika, and chile powder. Cook them in a skillet on the stove and then chop them. I usually buy the Guerrero Tortillas because they stay good longer. They are uncooked and are really good. Cook them on both sides in a skillet. Place one tortilla in the skillet and cover evenly with one of the cheeses. Then sprinkle in pico and chopped chicken and cover with the other cheese. Top with another tortilla. I usually cover the skillet with a lid to get the cheeses really melty. Cook for maybe 5 min. on medium and then flip it over and repeat. I use a pizza cutter to cut it into 4 triangles. Serve with sour cream, pico, and guacamole (recipe to follow). I also sometimes add Cotija cheese which makes these really amazing. It's the cheese that Pappasitos uses on everything that sort of looks like Parmesan. You have to grate it yourself though, which is why I only buy it sometimes. :)
Ingredients for Guacamole:
Avocados
chopped purple onion
lime
chopped cilantro
salt
finely chopped serrano or jalapeno peppers (optional)
I don't have measurements for this. Just eye everything and taste it. It's really yummy.
Ingredients for the Quesadillas:
Monterrey Jack Cheese
Mexican Blend Cheese
Chicken Breasts
HEB pre-made pico de gallo
Guerrero Tortillas or HEB tortillas in the bread section
Season 2 chicken breasts on both sides with garlic salt, paprika, and chile powder. Cook them in a skillet on the stove and then chop them. I usually buy the Guerrero Tortillas because they stay good longer. They are uncooked and are really good. Cook them on both sides in a skillet. Place one tortilla in the skillet and cover evenly with one of the cheeses. Then sprinkle in pico and chopped chicken and cover with the other cheese. Top with another tortilla. I usually cover the skillet with a lid to get the cheeses really melty. Cook for maybe 5 min. on medium and then flip it over and repeat. I use a pizza cutter to cut it into 4 triangles. Serve with sour cream, pico, and guacamole (recipe to follow). I also sometimes add Cotija cheese which makes these really amazing. It's the cheese that Pappasitos uses on everything that sort of looks like Parmesan. You have to grate it yourself though, which is why I only buy it sometimes. :)
Ingredients for Guacamole:
Avocados
chopped purple onion
lime
chopped cilantro
salt
finely chopped serrano or jalapeno peppers (optional)
I don't have measurements for this. Just eye everything and taste it. It's really yummy.
Corn Dip
Yay! A recipe from a blog reader!
Corn Dip (It is really good despite how it sounds)
1C Sour Cream
1C Real Mayo
2 Cans Mexi-corn (drained)
1C Shredded Cheddar Cheese
4 chopped green onions
1 Can green chiles
Salt & Pepper to taste
Diced & seeded jalpenos (if you want)
Chill and serve with fritos...or whichever chips you prefer.
I love this dip!
Corn Dip (It is really good despite how it sounds)
1C Sour Cream
1C Real Mayo
2 Cans Mexi-corn (drained)
1C Shredded Cheddar Cheese
4 chopped green onions
1 Can green chiles
Salt & Pepper to taste
Diced & seeded jalpenos (if you want)
Chill and serve with fritos...or whichever chips you prefer.
I love this dip!
Tuesday, July 13, 2010
Charred Chile Relleno with Green Rice
This is sooooo good! I have made this with fresh corn from the cob and with frozen corn. The frozen corn is just as good and a lot less trouble. I have also made it with and without chopped chicken breast. It is again equally as good without the chicken but my hubby refuses to eat a meal that does not include meat. The rice is good but is a lot of work and the meal is just as good with plain white rice boiled in broth. Don't let the long list of ingredients and instructions scare you because preparing the chiles is really easy.
4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings
Recipe courtesy Rachael Ray, 2007
4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings
Recipe courtesy Rachael Ray, 2007
Taco Casserole
I'm pretty sure this is the easiest non-crock pot meal I've ever made...or atleast one of them. Jeff loves it and it makes plenty for leftovers.
Ingredients:
1 lb. lean ground beef
1 packet of taco seasoning
1 small can of tomato sauce
1 can of Rotel
1 can of Ranch Style Beans
3/4 cup uncooked white rice
1 can of corn, drained
1 small package of shredded mexican blend cheese
1. Preheat oven to 350. In a skillet, brown meat and cook according to directions of taco seasoning Packet. Spray the bottom of a 13x9 inch baking dish with non-stick spray. In the baking dish, mix together the taco meat, tomato sauce, Rotel, beans, rice corn, and 3/4 of the package of cheese. Bake for 30 minutes at 350. Sprinkle the remaining cheese on the top and bake an additional 5-10 minutes.
Ingredients:
1 lb. lean ground beef
1 packet of taco seasoning
1 small can of tomato sauce
1 can of Rotel
1 can of Ranch Style Beans
3/4 cup uncooked white rice
1 can of corn, drained
1 small package of shredded mexican blend cheese
1. Preheat oven to 350. In a skillet, brown meat and cook according to directions of taco seasoning Packet. Spray the bottom of a 13x9 inch baking dish with non-stick spray. In the baking dish, mix together the taco meat, tomato sauce, Rotel, beans, rice corn, and 3/4 of the package of cheese. Bake for 30 minutes at 350. Sprinkle the remaining cheese on the top and bake an additional 5-10 minutes.
Snickerdoodles
I really love sweet stuff. They are a fun recipe to make with the kiddos and they are really really yummy. They also make your house smell soooo good.
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
Thursday, July 1, 2010
Shrimp Scampi
This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.
Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g
Mozzarella Chicken
Quick, easy, and yummy!
INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.
INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.
Beef Stew
This beef stew recipe was given to my by my sister-in-law and it's really good. I love the basil in it. I do borrow her dutch oven to make this.
2 lbs. stew meat
8 celery ribs cut into 1 1/2 inch pieces
8 carrots, cut into 1 1/2 inch pieces
5 potatoes, cut into 1 1/2 inch pieces
2 onions chopped
1 c. water
1 28 oz. can of diced tomatoes
1 tsp. beef bullion
1/3 c. quick cooking tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. garlic powder
Combine all ingredients in a dutch oven and bake at 325 for 2 1/2-3 hours.
2 lbs. stew meat
8 celery ribs cut into 1 1/2 inch pieces
8 carrots, cut into 1 1/2 inch pieces
5 potatoes, cut into 1 1/2 inch pieces
2 onions chopped
1 c. water
1 28 oz. can of diced tomatoes
1 tsp. beef bullion
1/3 c. quick cooking tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. garlic powder
Combine all ingredients in a dutch oven and bake at 325 for 2 1/2-3 hours.
Cajun Sausage and Rice
This is probably the easiest and cheapest meal ever, but it's great! I usually serve it with Ranch Style Beans and cornbread.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1/2 cup chopped green pepper (optional)
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
1 package of Hillshire Farms Smoked Sausage, sliced (this sausage tastes the best with the flavors)
1 medium onion coarsely chopped
1/2 cup chopped green pepper (optional)
1 (28oz) can Petite Diced Tomatoes
1/2 tsp. Tony Chachere's Seasoning (more if you like it spicier)
cooked white rice
Cook sausage and onions in a skillet over medium high heat until thesausage is cooked and browned. Add tomatoes and Tony Chachere'sseasoning and cook on medium low heat for another 10 minutes or untilheated thoroughly. Serve over rice.
Pecan Peach Cobbler
I love cobbler with Vanilla Ice Cream and this recipe was amazingly delicious! And just for the record, I do not have a dutch oven so whenever I am making a recipe that uses one, I just make due with what I have.
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Saucy Manicotti
This manicotti is REALLY good. I was super impressed. It is not a quick recipe but it's worth the extra time it takes to put it together.
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
Ingredients
1 (8 oz.) package uncooked manicotti shells
1 (16 oz.) package Italian sausage, casings removed
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26 oz.) pasta sauce
1 (8oz) container chive-and-onion cream cheese, softened
6 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15 oz) container ricotta cheese
3/4 teaspoon freshly ground pepper
1. Cook manicotti shells for 6 minutes and drain.
2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven overmedium-high heat 6 minutes, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.
3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients and remaining 4 garlic cloves in a large bowl, stirring until blended.
4. Cut a slit down length of each cooked manicotti shell.Spoon 1 cup sauce mixture into a lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells.
5. Arrange stuffed shells over sauce in dish, seam side down. Spoon remaining sauce over stuffed shells. Sprinkle evenly with the remaining 2 cups of cheese.
6. Bake, covered, at 350 for 50 minutes.
Southern Living
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