Well, here's another recipe. This one was definitely a winner. I had only done a pasta with ground sausage this time I used a long link and cut slices. Also, since the last two recipes were rather creamy and fattening, I wanted something a little bit different. It does have a slight creamy taste to it because of the cheese added at the end.
Ingredients:
8 oz. smoked sausage
1 medium onion
14.5 oz canned tomato with green chiles
2 cups chicken broth
8 oz pasta (I used something that is fun, not the every day penne)
2 cups fresh spinach
1 cup shredded monterrey jack cheese
Directions:
1. Thinly slice sausage and brown in a medium saucepan with olive oil, will take around 7-10 minutes.
2. Add onion to the pan and continue to saute. Once softened, add the tomatoes and chicken broth.
3. Mix in the pasta, completely submerging below the liquid. Bring to a boil then reduce heat and allow it to simmer for 10 minutes or until the pasta is tender.
4. In portions mix in the spinach, the pan is not big enough to do all at once. Once spinach is shrunken, add cheese to the top and allow it to melt completely.
Yields: 4 servings
xoxo
em
More boy food for you all. Alex has grown up in the south where lard, cream and meat are the only things needed in life. I am not used to it but it's part of being a good wife, right? I have never made chicken pot pie before so I went safe with the "classic" route from Pillsbury but man it's GREAT! In our house we love hot sauce and realized chicken pot pie + hot sauce = GLORY! I loved using a hot sauce called Baron Classic Pepper Sauce, we discovered it in St. Lucia on our honeymoon and you can buy it on Amazon, or your classic Sriracha sauce.
Ingredients:
1 box of Pillsbury pie crust
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
1/2 cup milk
2 1/2 cup shredded chicken
2 cups frozen mixed veggies, thawed
Directions:
1. Preheat oven to 425 degrees. Prepare crust as directed on box.
2. In saucepan melt butter over medium heat. Add onion and cook for 2 minutes or until tender. Add flour, salt and pepper until well blended. Gradually stir in broth and milk, continually stirring until its bubbly and thickened.
3. Stir in chicken and veggies. Remove from heat and pour into crust. Add the second layer of crust and pinch together. Cut slits in the top.
4. Bake for 30-40 minutes or until it's golden on top. For the last 15-20 minutes it maybe necessary to apply foil to the crust to prevent excessive browning. Let stand for 5 minutes before serving. This is necessary for it to set up and come out as "pie" not soup!
xoxo
em
Once again, I am so sorry, I forget pictures before the start feasting on the food I have made.
This recipe I love to call the ultimate boy food, creamy and meaty and probably really bad for you. I feel like marrying Alex made me a comfort food chef.
But here we go...
Ingredients:
1 package of Crescent Rolls
8 oz. cream cheese
1/4 cup celery
1/4 cup onion
1 cup chicken, shredded
1/4 cup butter, melted
1/2 cup croutons
Directions:
1. Mix shredded chicken, cream cheese, celery and onion.
2. When removing crescent rolls from package, leave together so you can keep two crescent rolls together to form a square. This will leave you with four croissants.
3. Put chicken mixture in the center.
4. Bring up each corner and secure together.
5. Dip upside down in melted butter and top with crumbled croutons.
6. Bake at 350 degrees for 1/2 hour on a cookie sheet.
7. Let set 5 minutes before serving.
*Warning* Contents are extremely hot!! Don't burn your mouth!
xoxo
em
