I’ve made this before! It was pretty good the first time, but this time we liked it better. The original recipe was in the January 2008 Family Circle magazine. I made a couple of changes from the first time.
Three chicken thighs
Preheat oven to 350 degrees F. Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish. Sprinkle with 1 tbsp. of the seasoning. Cover with foil and bake for about 15 minutes; remove from oven. Carefully remove foil and turn chicken. Sprinkle with the other 1 tbsp. seasoning.Cover with foil again and bake for another 15 minutes. Uncover and let the chicken cool for a bit. Cut chicken up into small, bite-sized pieces.
Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
1/8 cup dill weed
1/4 of a yellow sweet pepper
1/4 of a red sweet pepper
4-ounce package of Feta cheeseIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill. Add the chicken to the dressing while the pasta finishes up.Dice up the sweet peppers; I always keep sweet peppers in the freezer. It takes just moments for them to thaw. Toss them into the bowl with the chicken and dressing. By now, the pasta ought to be al dente. Drain and rinse with COLD water. This is the only time in cooking that pasta should be rinsed and rinsed with COLD water: when making a cold salad.Once the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper. Before serving, stir carefully and then enjoy!I served it with hot French baguettes with real butter. And of course, iced tea.It was super-delicious!
This recipe is from AllRecipes, courtesy of The Kitchen at Johnsonville Sausage. The recipe said that it would feed four people but after preparing it, I think it meant something like four football players because the three of us had TONS left over.
1 pound Polish Kielbasa Sausage (sorry, Johnsonville people, I used Hillshire Farms Polska Kielbasa)
1 cup bread crumbs
3 3/4 cups of water
1 can (12 ounces) of evaporated milk
3 cups elbow macaroni
1 tsp. hot pepper sauce
1 tsp. cornstarch
12 ounce package of Sharp Cheddar, shredded
8 ounces Monterey Jack Cheese, shreddedSlice Polska Kielbasa into 1/4 inch coins and place into skillet; turn skillet to medium high and heat the Kielbasa for about 9-10 minutes. Remove from skillet and place in bowl (use a paper towel to drain the sausage).Put the bread crumbs into the same skillet and let them get a bit toasty – maybe about 5 minutes. Place them in separate bowl. Wipe skillet with paper towels.
Pour water, 1 1/4 cup of the evaporated milk and 1/2 tsp. of salt to a simmer in the skillet over medium-high heat. Add macaroni and cook, stirring often, for about 8-10 minutes (al dente).
Whisk remaining 1/4 cup evaporated milk with hot sauce and cornstarch.Stir into pasta. Bring to a simmer and cook until slightly thickened (maybe 1 or 2 minutes). Turn off stove, stir in cheeses. Look at all that cheese!Add sausage to the skillet and when ready to serve, pour into serving bowl and top with toasty bread crumbs.Serve! We had lettuce wedges with blue cheese dressing and blue cheese crumbles and bacon bits, along with a French baguette.Yum!
Tonight for supper, I grabbed the container of spaghetti sauce from the other night and used it to make baked Rigatoni. It was yummy!
Preheat oven to 375 degrees F.
Boil salted water and cook your pasta. I boiled a couple of cups of pasta and always boil it for 5 minutes less than called for on the pasta box since it’s going to continue baking in the oven.
Spray the bottom and sides of an 8×8 dish with canola oil and spread a layer of spaghetti sauce on the bottom. Top with some fresh mozzarella. I know, in the past I’ve used the bagged and shredded mozzarella but when I have a choice and can find it, I love to use FRESH mozzarella. Sometimes the store has it, either in pearls or sliced. I got lucky when I went to Walmart and found it sliced! I used two slices:Drain the rigatoni.Spoon about half of it out, on top of the cheese. Top with more sauce and cheese. Then, the remainder of the rigatoni, more sauce and more cheese.Pop into hot oven, covered, for about 30 minutes. After 30 minutes, carefully uncover and bake for another 15. Let it sit for about 5 minutes before digging in.Super delicious! Serve with Italian bread and a salad.I had enough spaghetti sauce leftover and it was marked and put into the freezer downstairs for more meals!
I have to admit that the reason I jumped all over this recipe had to do with the title more than anything else. I am a garlic fiend. Ask my husband. There are evenings he walks into the kitchen with a gas mask on because I’ve minced more garlic than you can shake a stick at LOL
Well, this recipe calls for SIX minced cloves, so I knew I’d love it and I knew he’d react. So, here goes nothing!
The recipe is courtesy of My Recipes and had been in the August 2003 edition of Cooking Light. I might have messed up the “light” part by adding more olive oil, though. Oh, well.
2/3 cup plain breadcrumbs – make your own, per the recipe instructions or do like me and cheat
4 tbsp. olive oil, divided
6 garlic cloves
8 ounces uncooked linguine
1/4 cup fresh parsley – or 1/8 cup dried, which is what I used
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
I measured out 2/3 cup of plain bread crumbs. The original recipe says that you should toast your bread in the oven after making it into breadcrumbs with your food processor. You know what? That sounds like a LOT of work for 2/3 cup of breadcrumbs! So I cheated and poured out 2/3 cup of plain old bread crumbs. Ta-da!
Now, warm about 2 tbsp. olive oil in a skillet and then add the garlic. Let them blend for about 30 seconds or so, stirring and stirring so that the garlic doesn’t burn. Oooh, look at all of that lovely garlic! Hubby came into the kitchen and said, “Wow, I smell garlic!” and then peeked into the skillet and asked me, “What are you making?” so I told him. He said, “Hmm, sounds good.”
Okay, back to the recipe: remove the skillet and let the oil and garlic flavors meld for about 5 minutes. Your pasta should be near to getting finished to al dente. Now, you can return the skillet to the burner and turn back on medium and let it get warmed up again so that you can add the breadcrumbs. Mix up gently.
My linguine wasn’t quite ready, so I mixed up the parsley, fresh lemon juice, salt and pepper in the serving bowl; then I added the bread crumbs and mixed everything up together. And now, this is when I added the extra 2 tbsp. of olive oil.
I bought a head of lettuce at the grocery store and served that alongside the linguine. No fancy salad today, just lettuce and tomato. Hmm, should have thrown in some bacon bits…could have had BLT salads. Oh, well, maybe next time.
I haven’t fixed cube steaks in a long, long time! So, the other day when I ran to the grocery store without a list (I know, dangerous!) and I saw a package, I grabbed them. I knew there was a jar or two of beef gravy in the lazy susan and they would be perfect with the cube steaks.
4 Beef cube steaks
2 jars Heinz Savory Beef Gravy (of course you can use more or less, depending on size of cube steaks)
2 tbsp. Canola oil
Salt and pepper
Hmm, is one jar enough? Nope, let’s add the other. Turn the heat to simmer, cover and let the meat simmer for about 10 minutes; flip the steaks and let them simmer (covered) for another 10. Put into serving dish with a pair of tongs to grab the meat and a spoon for the gravy.
I made white rice to go along with the cube steaks. Instead of just using plain water to boil the rice, I added a vegetable packet to the water for extra flavoring. I love using Knorr’s Homestyle Stock and Broth packets. See how pretty the rice turned out? And it was extra-healthy with the veggie broth!
This yummy side is courtesy of Amydoll at All Recipes. I was fixing hamburgers for supper and hubby said he wanted mac & cheese from the blue box. I told him I preferred to make it myself; he responded by telling me he was trying to save me time since we had traveled to Fayetteville and back today. It’s not too much work to make baked mac & cheese, so I hopped onto All Recipes and found a recipe for Baked Mac and Cheese for One. I changed the servings to three and here it is:
1/2 cup plus 1 tbsp. uncooked macaroni pasta
water for cooking the pasta
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
3 pinches pepper
1/4 tsp. onion powder
1 1/2 cups milk
1 cup shredded Cheddar (I used Co-Jack)
1/4 tsp. ground mustard (I used about 1/4 tsp. Plochmann’s mustard* because I was out of ground mustard)
3 dashes Worcestershire sauce
3 dashes hot sauce
1 tbsp. plain bread crumbs
3 tbsp. shredded cheese
Preheat oven to 400 degrees F. Spray baking dish with canola oil and set aside. Boil some salted water (you don’t need a lot) in a medium sauce pan. Cook the macaroni for about 5 minutes, drain and set aside.
Shred your cheese; it’s much cheaper to shred your own cheese and I happen to think it tastes better. I don’t really measure my cheese, I just kind of guess. Hmm, that looks to be about 3/4 of a cup…maybe a cup. You can never have too much cheese!
In the same sauce pan you cooked the macaroni in, melt the butter on medium heat. Stir in the flour and rapidly whisk until it’s completely blended. Slowly add the milk and seasonings. Actually, what I did was add the dry seasonings to the flour and the wet seasonings to the milk. Whisk everything together and slowly raise the heat and add the cheese when you’re on medium high.
When the sauce is beginning to thicken, pour in the macaroni and gently blend. Pour the entire mixture into your prepared baking dish. Sprinkle bread crumbs and remaining cheese on top of the casserole. My baking dish was almost overflowing! I ended up setting the dish on the cookie sheet that I used to toast the hamburger buns:
Okay, I have to be honest: this was supposed to be a homemade meal. I was planning on buying either cod or tilapia and breading it and baking it but while I was perusing the seafood at Walmart, I discovered Parmesan Encrusted Tilapia by Treasures from the Sea. I grabbed a bag.
I’m glad that I did.
1 bag of Parmesan Encrusted Tilapia
1 pound of spaghetti
1 jar of Newman’s Own Marinara Pasta Sauce
Preheat oven to 400 degrees F.
Pour marinara sauce into pot; turn on low heat.
Prepare spaghetti; I’ve got a Fasta Pasta Cooker, so it only takes me about 12 minutes to fix four servings of spaghetti.
The directions on the tilapia didn’t ask for it, but I put parchment paper down on the cookie sheet; then place the tilapia on the cookie sheet. Spray lightly with olive oil. Place in hot oven for approximately 25 minutes.
Serve the tilapia with spaghetti, smothered in hot marinara sauce.
This is a creation that’s based on a recipe from a Better Homes and Gardens cookbook. Daniel makes it his way and I make it my way.
One pound sweet Italian sausage
One cup hot, hot water
One beef bouillon cube
Three sweet peppers: red, yellow and orange
1/2 pound bow tie pasta
Water and salt for boiling the pasta
Slice up the Italian sausage into coins and then into fourths; it cooks faster this way. Put into a hot skillet and brown thoroughly on medium high heat. Start boiling water, lots of it and salt it. I always use my big pot and cover it tightly; it seems to come to a boil quicker.
My box of pasta says it needs 11-12 minutes to become al dente. Toss in your pasta and stir occasionally; set timer for 12 minutes. When timer is down to 8 minutes, pour the beef bouillon into the sausage and turn on medium.
I’m not sure where this recipe came from; I’ve got it typed up and don’t show any credit to anyone. It sounds suspiciously like a recipe my husband used to prepare that was on the Eckrich smoked sausage package. I went to the Eckrich website but couldn’t find it.
1 pound package of Eckrich smoked sausage
3/4 cup white rice – NOT instant
1 can cream of mushroom soup
3/4 cup water
1 tbsp. butter
1/4 tsp. salt
1 jar of sliced mushrooms – 4 ounces – undrained
1 cup frozen green beans
1 cup grated Cheddar cheese – optional
See, it looks better just after a stir or two, doesn’t it? Turn to high and let the mixture come to a boil; lower to medium and stir for about 5 minutes. Set on low and cover; allow to cook for about 15 minutes or until the rice is tender.
I didn’t cook tonight. Hubby and I ran around this morning in Springfield; when we came home, we both napped a couple of hours. If not for the silly phone ringing, I probably could have slept longer.
I pulled out some spaghetti sauce from the freezer; hubby made it last month. He makes really, really delicious spaghetti. Actually, I learned how to make it by watching him. My mom uses a McCormick’s Thick & Zesty Spaghetti Sauce packet. She’s got problems with biting into onions and stuff, so her spaghetti sauce consists of meat and sauce. She likes mushrooms, but as long as I’ve been alive, I’ve never seen her put any in her sauce. Oh, well.
Anyway, we had hubby’s spaghetti and it was delish. He used Italian sausage instead of hamburger and he added mushrooms. I love it when he cooks!
I posted my spaghetti sauce recipe and his is probably extremely similar since I learned from him.