Smoked Sausage and Potatoes 

I saw an idea for this recipe on Pinterest, but went my own way with it and it came out really good! 

Ingredients: 

– 16 oz. smoked sausage 

– 1 yellow onion 

– 3 cloves of garlic 

– 5 red potatoes 

– Cajun seasoning, black pepper, and salt, seasoned to taste 

Directions: 

Begin by preheating your oven to 375 F. Line a baking sheet with tin foil and then spray with non-stick cooking spray. Slice the potatoes in rounds and then slice them in half again. Place them in a bowl and drizzle 1 tbsp or so of olive oil, sprinkle with seasoning salt and some black pepper. Toss to combine. 

Spread the potatoes out on a baking sheet. Place the sheet in the oven and cook for about 15 minutes. Flip the potatoes and continue cooking for another 15 minutes or until tender. 

While the potatoes are cooking, slice the sausage into rounds, dice the onion, and mince the garlic. Heat up a large skillet with olive oil and add in the sausage and onions. Let cook for about 8 minutes and then drain the excess grease. Return the sausage/onion mixture to the pan and add the garlic. Continue cooking until the sausage starts to get a nice brown color. By this time the potatoes should be done, so remove those from the oven and add the potatoes to the skillet with the sausage mixture. Add in your seasonings and adjust to taste. Give everything a big stir and enjoy! 

   
    
    
    
   

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Chicken Broccoli Pasta Skillet 

I roasted a chicken last week and thought this would be a good way to use up the leftover meat. It was very good and I even made my own cream of chicken soup to go in it 🙂 

Ingredients: 

– cooked, diced chicken, about 2 cups or so 

– 2 broccoli crowns 

– 10 ounces dry pasta (any kind will do) 

– cream of chicken soup (recipe below) or 1 can of the store bought soup 

– 1 cup shredded cheese, divided 

– salt and pepper to taste 
Cream of Chicken soup: 

– 1 1/3 cup chicken stock 

– 2/3 cup milk (I used half and half, but any will do) 

– 1/3 cup all purpose flour 

– 1/4 tsp. garlic powder 

– 1/4 tsp. onion powder 

– 1/4 tsp. thyme 

– 1/2 tsp. salt 

– 1/4 tsp. pepper 

Whisk together the milk and flour in a small bowl and set aside. In a large skillet, heat the chicken stock until it comes to a boil. 

Add in the flour/milk mixture to the chicken stock over medium heat, whisk for about 5 minutes until it starts to get thick. Add in the seasonings and continue whisking until it is very thick and resembles the canned product. 

You can use right away or store in a container in the fridge for up to one week. Allow to cool before placing it in the refrigerator. 

   
 
Directions for casserole: 

Boil the pasta and steam the broccoli. Once both are done, place in a large skillet with tall sides. Add in the diced chicken, cream of chicken soup, and 1/2 cup of the shredded cheese. Give it a big stir and sprinkle the top with the remaining cheese. Turn the oven to broil and broil on high until the cheese is spotty and golden. Enjoy! 

   
    
    
 

Breakfast Potatoes 

Oh breakfast potatoes… How I’ve loathed making you in the past. For whatever reason, my husband and I can not make fried breakfast potatoes to save our lives. After many failed attempts I decided to try making them in the oven, and guess what?! It worked! I was so happy to finally be able to conquer these bad boys! We both thought this recipe was a little “herby” and I think next time I’ll try experimenting with more savory Cajun seasonings, but I’ve got the method down! 

Ingredients: 

– 5 or 6 red potatoes 

– 6 slices of bacon

– 1 sweet onion, diced 

– 2 tbsp. reserved bacon grease 

– paprika, thyme, salt and pepper 

Directions: 

 Begin by cooking your bacon. I do this in the oven; 400 F (place tray in cold oven first), and then cook until bacon is crispy, about 25 minutes. 

While your bacon is cooking, dice up your potatoes and onion, place them in a bowl with the seasonings, and give it a big stir. 

Once the bacon is done, spoon 2 tbsp. of the bacon grease into your potato and onion bowl, and stir well coating the potatoes and onions in the grease. 

Spread the mixture out on a foil lined baking sheet (that has been sprayed with cooking spray). Bake at 400 F for 30 minutes. Flip the potatoes once at the halfway mark (15 minutes). Once the potatoes are tender, turn the oven to broil on high and broil the potatoes for a few minutes to get that nice crispiness on top. 

Crumble the bacon on top and give the potatoes a good stir so the bacon is nice and incorporated. 

Enjoy! 

   
    
    
    
   

Raspberry Butter 

I initially made this butter to go with some lemon poppyseed muffins, however I wasn’t too thrilled with how the muffins turned out. So I’ll just post the raspberry butter instead. It was really good and we even ate it on pancakes the next day, yum! 

Ingredients: 

– 1/2 cup softened butter 

– 1/2 cup fresh raspberries 

– 1 to 2 tbsp of powdered sugar (to your liking) 

Directions: 

Place all ingredients in a bowl and mash with a spoon. Serve immediately, but can be kept in the refrigerator for a couple of days.  

    
 

My Favorite French Toast 

So everytime I go to make French Toast I always have to google the standard recipe and then tweak it to my liking. Well not anymore! I finally have my recipe perfected and am getting it on here! 

Ingredients: 

– 6 slices of day old bread 

– 2 eggs 

– 2/3 cup heavy whipping cream 

– 1/2 tsp. cinnamon 

– 1/4 tsp. ground nutmeg 

– 1 tsp. vanilla extract 

– salt to taste 

Directions: 

Beat together eggs, cream, salt, spices, and vanilla. 

Heat a nonstick skillet over medium heat for a couple minutes. 

Dunk each slice of bread in the egg mixture, soaking both sides, twice. Place in your heated pan, and cook until golden, flip to the other side and cook until that side is golden too. 

Serve hot with butter and any additional toppings; syrup, powdered sugar, fresh fruit, ect.