So this morning while trying to decide what to eat I went through the freezer. We had already had chicken like 3 days in a row so that was out and I wasn't really like eating beef that only left italian sausage. Well, I tried searching for a new recipe that uses italian sausage. Nothing sounded great. So I decided to just go to my standby recipe for italian sausage, sandwiches. Only problem was that I did not have hoagie rolls. My kids were on one today so there was no way I was venturing to the store by myself with them so back to the computer to find a recipe, and I did. I altered it a bit to what I thought would be good and they turned out great! I was pleasantly surprised! And honestly, they probably took me less time to make then had I gone to the store (thats excluding rise time, but they are still a super easy bread to make). Okay, heres the recipe:
Hoagie Rolls (makes about 6-8):
1 package yeast (or 2 1/4 tsp bulk yeast)
1 1/2 cups of water divided
1 tablespoon sugar, divided
1/8 cup vegetable oil
1/2 tbl salt
4-4 1/4 cups flour
1 egg white
1 tablespoon water
In a mixing bowl, dissolve the yeast in 1/2 cup warm water. Add in 1/2 tablespoon sugar. Let stand for about 5 minutes.
Add remaining water and sugar. Beat in oil, salt, and 2 cups of flour until smooth. I then switched the attachment on my kitchen aid to the dough hook and Stirred in enough flour to form a soft dough. Let mix on medium for a couple of minutes (this helps cut down on the time you need to knead it).
Turn onto a floured surface and knead until smooth and elastic (you should be able to pull it a bit before it breaks)
Place in a greased bowl turning once to grease the top. Cover and let rise until double, about 45 minutes.
Punch dough down. Turn onto a lightly floured board and divide into 6-8 pieces.
Shape into an oval. You can kind of flatten them down a little bit so you get the nice oval shape. They will puff up nicely I promise!
Cover and let rise for about 30 minutes.
Mix eggwhite and water well. Brush onto the rolls and then bake immediately at 400 degrees for 13-18 minutes. Remove to wire racks to cool (the egg whites give the hoagie that crustier crust).
Italian Sausage and Pepper Sandwiches
4 italian sausages
1 onion halved and then sliced
1 green bell pepper sliced
1 tsp oil
Cook italian sausages until done (I put mine in a pan with a bit of water and let them cook that way). Remove from the pan. I usually do this all in the same pan, but usually wash it before the next step.
Heat oil in pan until hot. Add in bell pepper and onion. Cook until almost soft and carmelized. While that is cooking, slice the italian sausages length wise. Add to the onions and italian sausages so that the sausage can get slightly crispy. Serve on rolls and we like it with mustard.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Thursday, November 4, 2010
Wednesday, October 20, 2010
Italian Sausage Pasta Revised
So I also made this again and made some revisions and it turned out even better!
1 package bow tie pasta (or whatever type you have on hand)
4 links of italian sausage, 2 with the casings removed
1 onion cut into quarters and then sliced
5 cloves garlic minced (yeah we like garlic)
1 can (14.5 oz) diced tomatoes, drained slightly
2 tablespoons italian seasoning
1 1/2 cups of milk, separated
2 tablespoons cornstarch
1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente. Drain.
2. Heat a large deep skillet. Cook the two whole sausages until done. Take them out and slice and put in the 2 other sausages with the casings removed. Break them up into small pieces. Cook until brown. Add back in the sliced sausage and onions and garlic. Cook until the sausage is all golden brown and crunchy, and the onions and garlic are soft.
3. Add in the diced tomatoes, 1 1/4 cups of milk, and 2 tablespoons of italian seasoning. Let come up to a boil. Meanwhile, take the remaining 1/4 cup of milk and mix in 2 tablespoons of cornstarch. Stir into the pot and turn down the heat to a simmer. Let cook for about 8-10 minutes to let all the seasonings come together. 4. Stir in pasta. Let simmer all together for a few minutes. Serve and enjoy.
1 package bow tie pasta (or whatever type you have on hand)
4 links of italian sausage, 2 with the casings removed
1 onion cut into quarters and then sliced
5 cloves garlic minced (yeah we like garlic)
1 can (14.5 oz) diced tomatoes, drained slightly
2 tablespoons italian seasoning
1 1/2 cups of milk, separated
2 tablespoons cornstarch
1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente. Drain.
2. Heat a large deep skillet. Cook the two whole sausages until done. Take them out and slice and put in the 2 other sausages with the casings removed. Break them up into small pieces. Cook until brown. Add back in the sliced sausage and onions and garlic. Cook until the sausage is all golden brown and crunchy, and the onions and garlic are soft.
3. Add in the diced tomatoes, 1 1/4 cups of milk, and 2 tablespoons of italian seasoning. Let come up to a boil. Meanwhile, take the remaining 1/4 cup of milk and mix in 2 tablespoons of cornstarch. Stir into the pot and turn down the heat to a simmer. Let cook for about 8-10 minutes to let all the seasonings come together. 4. Stir in pasta. Let simmer all together for a few minutes. Serve and enjoy.
Quesadilla casserole Revised
I made this recipe last night but made some revisions that we really liked. Heres the new version.
1 lb ground beef
3 tablespoons taco seasoning, about 1 packet (I buy this at Costco because it is SO much cheaper than buying individual packets at the grocery store.
1 onion, diced into medium sized pieces
1 can (14.5 oz) tomato sauce
1/4 cup salsa
1 can black beans (didn't use it last night, but definitely want to- didn't have any)
1 cup frozen corn
2 cups of cooked white rice
8 flour tortillas
3 cups shredded cheese
1. Brown ground beef and onions with taco seasoning. Drain well.
2. Add in tomato sauce, salsa, black beans, and frozen corn. Let come to a boil and get nice and hot. Taste it now and see if it needs more seasoning, if so add some in. Stir in cooked white rice.
3. Take 1/2 cup of sauce, and put it into a greased 9 x 13 pan and spread around. Lay down 3 tortillas. Put half of the beef mixture on top. Then layer with cheese. Lay down 3 more tortillas and layer beef and cheese. Top with 2 tortillas and layer with more cheese. Bake in preheated 350 deg oven for about 15 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
1 lb ground beef
3 tablespoons taco seasoning, about 1 packet (I buy this at Costco because it is SO much cheaper than buying individual packets at the grocery store.
1 onion, diced into medium sized pieces
1 can (14.5 oz) tomato sauce
1/4 cup salsa
1 can black beans (didn't use it last night, but definitely want to- didn't have any)
1 cup frozen corn
2 cups of cooked white rice
8 flour tortillas
3 cups shredded cheese
1. Brown ground beef and onions with taco seasoning. Drain well.
2. Add in tomato sauce, salsa, black beans, and frozen corn. Let come to a boil and get nice and hot. Taste it now and see if it needs more seasoning, if so add some in. Stir in cooked white rice.
3. Take 1/2 cup of sauce, and put it into a greased 9 x 13 pan and spread around. Lay down 3 tortillas. Put half of the beef mixture on top. Then layer with cheese. Lay down 3 more tortillas and layer beef and cheese. Top with 2 tortillas and layer with more cheese. Bake in preheated 350 deg oven for about 15 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
Homemade Corndogs
This is a delicious homemade corndog recipe. It is the perfect amount for 6 regular sized corndogs.
3/4 cup yellow cornmeal
1/2 cup flour
dash of salt
dash of pepper
3 tablespoons white sugar (next time I want to try honey for a richer sweetness)
2 teaspoons baking powder
1 egg
1/2 cup milk
6 hotdogs
3 wooden skewers cut in half
vegetable oil for frying
1. Mix together all the dry ingredients. Add liquid ingredients and mix well. Let stand for 5-10 minutes.
2. Dry off the hot dogs very well. They need to be perfectly dry so the batter sticks.
3. Heat oil on medium-high heat. You don't want it too hot otherwise they will brown too quickly and not be done on the inside. Put the skewers into the hot dogs (I had the wooden grilling skewers and since they are so long I cut them in half). Dip the hot dogs into the batter. You will probably need to spoon it on as well since it is so thick.
4. Fry for about 3-4 minutes until golden brown. Drain on paper towels.
3/4 cup yellow cornmeal
1/2 cup flour
dash of salt
dash of pepper
3 tablespoons white sugar (next time I want to try honey for a richer sweetness)
2 teaspoons baking powder
1 egg
1/2 cup milk
6 hotdogs
3 wooden skewers cut in half
vegetable oil for frying
1. Mix together all the dry ingredients. Add liquid ingredients and mix well. Let stand for 5-10 minutes.
2. Dry off the hot dogs very well. They need to be perfectly dry so the batter sticks.
3. Heat oil on medium-high heat. You don't want it too hot otherwise they will brown too quickly and not be done on the inside. Put the skewers into the hot dogs (I had the wooden grilling skewers and since they are so long I cut them in half). Dip the hot dogs into the batter. You will probably need to spoon it on as well since it is so thick.
4. Fry for about 3-4 minutes until golden brown. Drain on paper towels.
Wednesday, October 6, 2010
Taco Soup
Makes a whole crock pot full. Serve with corn chips and cheese (we also like sour cream and guacamole on it as well).
1 lb ground beef
1 packet taco seasoning
1/2 onion diced
2 cans diced tomatoes
1 can black beans (drain and then fill can with water while beans are still in it)
1 can kidney beans (drain and then fill can with water while beans are still in it)
1 cup corn
1. Brown ground beef with taco seasoning and diced onion. Drain well.
2. Add ground beef and onion to crock pot. Add diced tomatoes, black beans, kidney beans and corn. If it is too thick add more water.
3. Cook on high heat until heated through. (You can also set your crockpot on low and cook it all day).
1 lb ground beef
1 packet taco seasoning
1/2 onion diced
2 cans diced tomatoes
1 can black beans (drain and then fill can with water while beans are still in it)
1 can kidney beans (drain and then fill can with water while beans are still in it)
1 cup corn
1. Brown ground beef with taco seasoning and diced onion. Drain well.
2. Add ground beef and onion to crock pot. Add diced tomatoes, black beans, kidney beans and corn. If it is too thick add more water.
3. Cook on high heat until heated through. (You can also set your crockpot on low and cook it all day).
Texas Chili
I got this recipe from a friend and it is so Delicious! It is my sister's absolutely favorite and she asks me to make it for her every time she comes out. Another meal that makes a lot but also freezes and reheats well.
1-2 lbs. of stew meat
1 can of beef broth
1 can black beans, drained
1 can kidney beans(light or dark), drained
1- 16 oz jar of salsa (any kind)
1/2 cup Italian dressing (i usually use Kraft light zesty Italian)
1/2 large onion chopped
1 T chili power
1. Combine stew meat and italian dressing in large bowl. Let marinate for 30 minutes or so. In a large pan, brown stew meat and onion with italian dressing.
2. Meanwhile, in your crockpot add beef broth, salsa and chili powder. Once the meat and onions are browned, add that to the crockpot as well (juices and everything). Stir together and put on high for about 6 hours.
3. Drain and rinse beans and add to crock pot. Let cook another 30 minutes or until beans are hot. Serve over rice with tortillas, rice, lettuce, tomato- whatever you desire!
1-2 lbs. of stew meat
1 can of beef broth
1 can black beans, drained
1 can kidney beans(light or dark), drained
1- 16 oz jar of salsa (any kind)
1/2 cup Italian dressing (i usually use Kraft light zesty Italian)
1/2 large onion chopped
1 T chili power
1. Combine stew meat and italian dressing in large bowl. Let marinate for 30 minutes or so. In a large pan, brown stew meat and onion with italian dressing.
2. Meanwhile, in your crockpot add beef broth, salsa and chili powder. Once the meat and onions are browned, add that to the crockpot as well (juices and everything). Stir together and put on high for about 6 hours.
3. Drain and rinse beans and add to crock pot. Let cook another 30 minutes or until beans are hot. Serve over rice with tortillas, rice, lettuce, tomato- whatever you desire!
Salsa Chicken
Another crockpot recipe. This salsa chicken is delicious over rice, as tacos/burritos/chimichangas. Very versatile and freezes well. Makes a ton!
1 Can chicken broth
2 cups salsa
1 tsp cumin
1 tsp chili powder
2 frozen chicken breasts
1 cup corn (rough estimate)
2 cans drained/rinsed black beans
Combine chicken broth, salsa, cumin, and chili powder in crock pot. Put in chicken breasts and cover with the sauce. Cook on high for about 5 hours stirring occasionally or until the chicken is tender and able to shred easily. Shred the chicken and cook a little longer until more of the juice is dried out. Add in corn and blackbeans cook until hot.
1 Can chicken broth
2 cups salsa
1 tsp cumin
1 tsp chili powder
2 frozen chicken breasts
1 cup corn (rough estimate)
2 cans drained/rinsed black beans
Combine chicken broth, salsa, cumin, and chili powder in crock pot. Put in chicken breasts and cover with the sauce. Cook on high for about 5 hours stirring occasionally or until the chicken is tender and able to shred easily. Shred the chicken and cook a little longer until more of the juice is dried out. Add in corn and blackbeans cook until hot.
Chili Verde
We love to eat this over rice with lettuce, tomato, cheese and tortillas.
1 lb beef stew meat
Water
1 jar salsa verde sauce
1. Put stew meat in crock pot and cover with water. Cook all day or until meat is tender and can be shredded with a fork.
2. Drain all the liquid. Shred all the meat. Add jar of salsa verde. Cook until hot and bubbly.
Serve over rice or as tacos, or however you desire.
This is another one that is easily frozen and reheats wonderfully.
1 lb beef stew meat
Water
1 jar salsa verde sauce
1. Put stew meat in crock pot and cover with water. Cook all day or until meat is tender and can be shredded with a fork.
2. Drain all the liquid. Shred all the meat. Add jar of salsa verde. Cook until hot and bubbly.
Serve over rice or as tacos, or however you desire.
This is another one that is easily frozen and reheats wonderfully.
Chicken and dumplings
You can either make this on the stovetop or in your crock pot. I usually throw it all in my crock pot first thing in the morning and let it cook all day. (This probably serves about 6 large portions)
Soup
1 chicken breast
2-3 carrots
2-3 stalks celery
1 onion (whatever you have on hand, Ive even used a red onion and it still tasted delicious)
3-4 cloves garlic
3-4 cubes chicken bouillon
1/2 tsp rosemary
1/2 tsp basil
Salt & Pepper to taste
Water to fill either pot or crockpot
Dumplings
2 cups all purpose flour
4 tsps baking powder
1/2 tsp salt
3/4 cup milk
Fill crockpot or large soup pot 3/4 full with water. Put in chicken, veggies, chicken bouillon and herbs. Cook on high (for crockpot) all day or if cooking stove top, bring to boil and then turn down and keep it on a simmer. When close to dinner time, take everything out of the broth. If the veggies are too soft for your liking discard those ones and add some fresh chopped carrots and celery. The soup will then need to cook longer as to cook the carrots and celery. Shred the chicken add back to the broth as well. Let cook. 30 minutes before serving make up the dumplings:
Mix flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a little more milk or flour, if dough is too thin or stiff. Let set for 10 minutes. Drop dough from tablespoonfuls onto simmering stew (make sure not to compact the dough). Cover stew tightly and cook for about 15 minutes without removing cover.
This soup freezes really well. Since it makes quite a bit and only 2 1/2 of us eat it, I usually let it cool down and then put into freezer zip lock bags. I lay them flat in the freezer and then they defrost quickly.
Soup
1 chicken breast
2-3 carrots
2-3 stalks celery
1 onion (whatever you have on hand, Ive even used a red onion and it still tasted delicious)
3-4 cloves garlic
3-4 cubes chicken bouillon
1/2 tsp rosemary
1/2 tsp basil
Salt & Pepper to taste
Water to fill either pot or crockpot
Dumplings
2 cups all purpose flour
4 tsps baking powder
1/2 tsp salt
3/4 cup milk
Fill crockpot or large soup pot 3/4 full with water. Put in chicken, veggies, chicken bouillon and herbs. Cook on high (for crockpot) all day or if cooking stove top, bring to boil and then turn down and keep it on a simmer. When close to dinner time, take everything out of the broth. If the veggies are too soft for your liking discard those ones and add some fresh chopped carrots and celery. The soup will then need to cook longer as to cook the carrots and celery. Shred the chicken add back to the broth as well. Let cook. 30 minutes before serving make up the dumplings:
Mix flour, baking powder, and salt in a mixing bowl. Add milk and stir to make a soft dough. Add a little more milk or flour, if dough is too thin or stiff. Let set for 10 minutes. Drop dough from tablespoonfuls onto simmering stew (make sure not to compact the dough). Cover stew tightly and cook for about 15 minutes without removing cover.
This soup freezes really well. Since it makes quite a bit and only 2 1/2 of us eat it, I usually let it cool down and then put into freezer zip lock bags. I lay them flat in the freezer and then they defrost quickly.
Mac & Cheese
2 1/2 cups dry elbow macaroni (or any other small pasta)
1/3 cup butter
3 tablespoon flour
2 cups milk
4 cups grated cheddar cheese
2 clove minced garlic
1. Cook macaroni in salted water until cooked through but still slightly firm. Drain well.
2. Melt butter in sauce pan. Add minced garlic. Cook and stir until soft. Whisk in flour stirring constantly. Cook for 2-3 minutes to make roux.
3. Remove from heat and slowly whisk in milk. Return to medium heat. Slowly add cheese, stirring constantly until sauce is smooth. Add salt and pepper to taste.
4. Pour macaroni into sauce and stir to combine. You can eat it now if you like a runnier sauce, or you can put it in a 9 x 13 inch greased pan and bake at 350 deg F for about 20 minutes. Let it stand for about 10 minutes to thicken.
1/3 cup butter
3 tablespoon flour
2 cups milk
4 cups grated cheddar cheese
2 clove minced garlic
1. Cook macaroni in salted water until cooked through but still slightly firm. Drain well.
2. Melt butter in sauce pan. Add minced garlic. Cook and stir until soft. Whisk in flour stirring constantly. Cook for 2-3 minutes to make roux.
3. Remove from heat and slowly whisk in milk. Return to medium heat. Slowly add cheese, stirring constantly until sauce is smooth. Add salt and pepper to taste.
4. Pour macaroni into sauce and stir to combine. You can eat it now if you like a runnier sauce, or you can put it in a 9 x 13 inch greased pan and bake at 350 deg F for about 20 minutes. Let it stand for about 10 minutes to thicken.
Cream of Broccoli Soup
4 cups water
4 cups broccoli florets (frozen work
great too)
2 tablespoon butter
1/2 onion diced
1 clove garlic minced
1/3 cup flour
5 chicken bouillon cubes (or about 2 tblsp of the powder)
2 1/2 cups milk
At least 1 cup grated cheddar cheese
Pepper to taste
1. Cook broccoli in water until crisp tender or however you like it. Drain but save all of the water. Purée half of the broccoli (or If you have the hand stick blender you can skip this part) With the other half of the broccoli chop any large pieces into bite size pieces.
2. In heavy bottomed pot melt butter. Add onion and garlic. Cook for 3-4 minutes until soft. Stir in flour. Cook stirring constantly for 1-2 minutes. Add reserved water and chicken bouillon. Bring to boil stirring constantly. Reduce heat to medium, allow to simmer, stirring constantly until thickened.
3. Stir in milk (if soup isn't as thick as you want it to be, take 1/3 cup of milk with about 1 tablespoon of constarch. Mix well then add to pot stirring constantly to help thicken). Add grated cheese (add in slowly so it doesn't clump together).
4. If you pureed half the broccoli just add to the pot along with the bite size broccoli and stir well and let broccoli heat up. If the broccoli isn't pureed, add half of it and using your hand stick blender blend the soup until the broccoli is all chopped finely into it. Then add the bite size broccoli. Stir and Let the broccoli heat up. Serve with extra cheese on top if you'd like.
4 cups broccoli florets (frozen work
great too)
2 tablespoon butter
1/2 onion diced
1 clove garlic minced
1/3 cup flour
5 chicken bouillon cubes (or about 2 tblsp of the powder)
2 1/2 cups milk
At least 1 cup grated cheddar cheese
Pepper to taste
1. Cook broccoli in water until crisp tender or however you like it. Drain but save all of the water. Purée half of the broccoli (or If you have the hand stick blender you can skip this part) With the other half of the broccoli chop any large pieces into bite size pieces.
2. In heavy bottomed pot melt butter. Add onion and garlic. Cook for 3-4 minutes until soft. Stir in flour. Cook stirring constantly for 1-2 minutes. Add reserved water and chicken bouillon. Bring to boil stirring constantly. Reduce heat to medium, allow to simmer, stirring constantly until thickened.
3. Stir in milk (if soup isn't as thick as you want it to be, take 1/3 cup of milk with about 1 tablespoon of constarch. Mix well then add to pot stirring constantly to help thicken). Add grated cheese (add in slowly so it doesn't clump together).
4. If you pureed half the broccoli just add to the pot along with the bite size broccoli and stir well and let broccoli heat up. If the broccoli isn't pureed, add half of it and using your hand stick blender blend the soup until the broccoli is all chopped finely into it. Then add the bite size broccoli. Stir and Let the broccoli heat up. Serve with extra cheese on top if you'd like.
Italian Sausage pasta
1 package bow tie pasta
1 pound italian sausage casings removed
1/2 cup diced onion
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drain slightly
3 fresh tomatoes seeded and chopped
1 cup heavy cream (or if you dont have heavy cream 3/4 cup milk + 1/3 cup melted butter mixed together)
Salt to taste
1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente; drain.
2. Heat a large deep skillet. Cook sausage until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens; 8-10 minutes. (If needed you can always do a couple of tsps of cornstarch in a little bit of milk to help thicken the sauce)
3. Stir cooked pasta into sauce and heat through.
This goes great with breadsticks!
1 pound italian sausage casings removed
1/2 cup diced onion
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drain slightly
3 fresh tomatoes seeded and chopped
1 cup heavy cream (or if you dont have heavy cream 3/4 cup milk + 1/3 cup melted butter mixed together)
Salt to taste
1. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente; drain.
2. Heat a large deep skillet. Cook sausage until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens; 8-10 minutes. (If needed you can always do a couple of tsps of cornstarch in a little bit of milk to help thicken the sauce)
3. Stir cooked pasta into sauce and heat through.
This goes great with breadsticks!
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