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Lynsey Lou's

Enjoying Life One Bite at a Time!

Main Dishes

Spicy Sausage Casserole

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If you were to write a play by play of your weeknight routine what would it look like?  Here’s a glimpse into my typical routine, it can get quite hectic.  After work I trudge through rush hour traffic, pick up my cute little man, then tolerate more rush hour traffic and finally make my way to my house.  Once I get home the race is on; it’s time to play, prepare supper, feed my family, get Tucker ready for bed, relax for a minute (maybe) and then get myself in bed.  Can you relate? 

If your weeknights are anything like mine then I know you appreciate meals that can be prepared and on the table in about 30 minutes.  Well, this meal definitely delivers and I love it for many reasons.  It’s a one-pot meal, so there’s not a ton of dishes to clean up.  That fact alone is probably enough to sell it to some of you!  It tastes good, it’s packed full of flavor and, the best part, it really is on the table in 20-30 minutes.     

This tasty little dish is incredibly easy to put together.  Even better, it consists of ingredients that you probably already have on hand!  This meal starts out by cooking the sausage and onions, next the garlic is added along with the liquids and pasta.  The pasta cooks right along with the meat, in the same pan, after the pasta is done, part of the cheese is stirred into the mixture to coat all of the ingredients.  The remaining cheese is then sprinkled over the top and the entire dish is placed in the broiler to make the cheese all nice, golden and bubbly.  Then your done!  Enjoy this incredibly creamy, slightly spicy, and delicious dish.  Then look at the clock, notice how early it is?  Enjoy some more time with your family!  This meal has quickly become a favorite for my family and I’m sure it will be with yours, as well.
Spicy Sausage Casserole

Ingredients:

1 Tbsp olive oil
1 Pound smoked turkey sausage
1/2 Large onion, diced
2 Cloves garlic, minced
2 Cups low-sodium chicken broth
1 (10oz) can Rotel
1/2 Cup milk
8 oz penne pasta, or small
Salt and pepper, to taste
1 Cup shredded Monterey Jack cheese
1/3 Cup scallions, thinly sliced

Directions:

Slice smoked sausage, making slices 1/4 inch thick.  Set aside.

Place a large, oven-safe skillet over medium heat.  Add the olive oil, along with sausage and onions and cook until onions are translucent and sausage has begun to brown, about 4-5 minutes.  Add garlic and cook until fragarent, an additional 30 seconds.

Add the tomatoes, chicken broth, rotel, and cream and stir to combine.  Add the pasta and stir, season with salt and pepper and bring the mixture to a boil.  Cover the pasta mixture and reduce to a simmer, medium-low heat.  Allow mixture to simmer until pasta is tender, about 15 minutes. 

Meanwhile, preheat broiler.

Remove skillet from heat and add half of the cheese, stir to melt.  Top with remaining cheese and sprinkle with sliced scallions.  Place pasta dish under broiler until cheese is melted, golden and bubbly.  Serve.

Recipe source:  America’s Test Kitchen, The Best Simple Recipes via Kevin and Amanda

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

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Salads have to be one of my favorite foods.  First, and foremost, they are delicious.  They are light, healthy and can be topped and adorned to fit any taste.  Even the tastes of the pickiest eaters.  They can even quench the hunger of those “meat and potatoes” guys, aka my husband.  Although, I can have a salad filled with plenty of vegetables, and sometimes, fruit, Spencer needs a little more heartiness to bed of veggies.  So to give him the same healthy benefits of a salad with a little more heartiness, we’ll typically add a grilled chicken breast. 
We have been on quite the salad kick lately, and each salad has been out of this world.  Now that I am incorporating more salads in our weekly menu, I and finding more and more recipes that are an intruiging mixture of flavor combination and textures.  My archive of salad recipes is rapidly growing and I now have a plethora of recipes I can’t wait to try.  This recipe is one of the first recipes I came across that really wowed me.  Chunks of fresh fruit and vegetables, which is right of my alley, topped with a seasoned, grilled chicken breast which is perfect for Spencer.

This salad starts out with chicken that is flattened to desired thinness; seasoned and then grilled to perfection.  The dressing is a combination of fresh pineapple, pepper, garlic, orange juice and vinegar and is blended to create a beautifully vibrant and flavorful dressing.  This dressing hits all notes; sweet, spicy, tangy and savory.  The vegetables and remaining pineapple are given a light toss in this delicious dressing to make sure every ingredient is evenly coated.  Once plated the chicken is then placed on a bed of lettuce and given an additional drizzle of the perfectly sweet and spicy dressing.  This salad has something for everyone and is sure to be a crowd pleaser.  This salad is perfect for utilizing all the fresh fruits and vegetables summer has to offer.  It’s also perfect for a hot, summer day.  Plus, all the vibrant colors make for one beautifully plated meal! 
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients:

1 Pound boneless, skinless chicken breast
1 tsp chili powder
1/2 Tsp salt
1/2 Tsp pepper
1 1/4 Cups fresh pineapple, cubed (about 8 oz) and divided
3 Tbsp fresh cilantro, finely chopped
2 Tbsp orange juice
4 Tsp apple cider vinegar
1/2 Serrano pepper, seeded and diced
1 Large garlic clove, minced
1/4 Cup extra virgin olive oil
2/3 Cup red bell pepper, thinly sliced
1/2 Cup sliced red onion, thinly sliced
1 (5oz) package baby spinach (about 8 cups)
Non-stick cooking spray

Directions:

Preheat grill pan over medium heat.  Place chicken between 2 pieces plastic wrap and lightly pound with a meat tenderizer or heavy pan.  Season chicken with salt, pepper and chili powder.  Spray heated grill pan with non-stick cooking spray, place chicken on the hot pan.  Cook chicken 3-5 minutes per side, until cooked through.  Once thoroughly cooked, set aside.

Combine half of the pineapple, cilantro, orange juice, cider vinegar, serrano pepper, and garlic in a blender or food processor.  Pulse until mixture is combined and smooth.  With blender, or food processor, on slowly stream in the olive oil until combined and blended.

Cut, diagonally, across the grain into thin pieces.  Place the remaining pineapple, red onion, bell pepper, and spinach in a large bowl.  Drizzle with 3/4 cup of the dressing and toss to coat.  Divide evenly among 4 plates, top with equal amounts of sliced chicken.  Drizzle the salad evenly with the remaining dressing.

Recipe source: slightly adapted from Cooking Light, July 2010

Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

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I have a recipe to share with you just in time for spring and summer, and all those wonderful, fresh garden vegetables!  It’s  a dish that is easy and so quick to put together  This chicken was filling, deliciously juicy and full of so much flavor.

This recipe starts off with a perfectly cooked juicy chicken breast.  I love using this technique to cook chicken, it results in crispy, yet tender chicken every time.  This method simply consists of heating a skillet, adding oil, lightly seasoning the chicken then cooking the it for a few minutes on each side.  It’s nothing special or high tech, just simple ingredients and a simple technique that yeilds a perfectly juicy piece of meat every time.  This lightly crispy and completely tender chicken serves as a palate for what’s to come.  A sauce that is incredibly flavorful, creamy and full of flavor.   
This sauce starts out by roasting onions, peppers and tomatillos.  This process adds so much flavor to the vegetables and the overall taste of the sauce.  The slightly charred vegetables are then placed in a food processor and accompanied by buttery avocados, bright and earthy cilantro (I LOVE cilantro), and last but not least lime juice that adds a slight tartness that helps pull the sauce together.  Once blended to perfection; half and half is streamed in to create the perfectly creamy sauce you see pictured.  You’ve got flavors in this sauce that hit every note; tart, tangy, buttery, smoky and creamy.  Simple perfection!  This sauce, although a delicious topping on this chicken, would be a perfect dip addiction to any appetizer bar or taco bar.

This meal was a crowd pleaser in my house, that resulted in three very clean plates.  I’m talking spotless plates, not a chicken crumb or drop of sauce was to be found!  This is nice enough to serve to dinner guests, but also quick enough to put together for a week night meal.  Serve along side a tomato, onion and cilantro salad, green salad or
black bean, corn and tomato salad.  You have a meal that is perfect for summer, light and refreshing and filling.  I was so excited to try this meal and I’m even more excited to be sharing it with you today!  I promise, you won’t be disappointed.

Chicken with Creamy Green Chile, Tomatillo and Avocado Sauce

Ingredients:

1 Small onion, peeled and quartered
1 Jalapeno, stemmed, seeded and halved
1 Poblano pepper, stemmed, seeded and quartered
1 Cloved garlic, peeled
2 Medium (3 small) tomatillos, husk removed, cored and quartered
1-2 Tbsp canola oil, divided
1 Avocado, peeled and seed removed
1/4 Cup cilantro
2 Tbsp fresh lime juice (about 1 lime)
1/4 Cup half and half
4 (5oz)Small chicken breasts

Directions:

Preheat broiler.  Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.  Place onion, jalapeno, poblano pepper, tomatillos and garlic in the prepared, broiler safe pan.  Drizzle the vegetables with about 2 teaspoons of canola oil and place under broiler.  Broil for 3-5 minutes, until vegetables begin to char and soften.  Remove from broiler and place in food processor and allow to cool slightly.

Meanwhile, place a medium skillet over medium heat.  Season chicken breasts with salt and pepper.  Add 2 tablespoons of vegetable oil to the hot pan then add chicken.  Cook chicken 4-5 minutes on each side, until chicken is cooked through and golden-brown in color.

Once the roasted vegetables have cooled add the avocado, cilantro, lime juice to the food processor.  Turn the food processor on and allow foods to process until well blended.  Once combined, slowly stream in the cream until desired consistency is achieved.  Season with salt and pepper.

Place chicken on serving dish and top with sauce.  Store any remaining sauce in an airtight container in the refrigerator for up to 2 days.

Recipe source: adapted from Food and Wine Annual Cookbook 2010, via Our Life in Food as seen on Elly Says Opa

Grilled Coconut-Lime Tilapia Tacos with Kiwi Salsa

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I think I may have a problem, an addiction, to be quite clear.  I think am addicted to fish tacos.  I don’t know what it is about them but I love them and I quickly save every fish taco recipe I come across.  Now that I have that off my chest, I will now say that I have yet another fish taco recipe!  And boy, oh boy, it is good. 

These tacos are, in one word, amazing.  Fish tacos are almost a fushion food.  A mix of the traditional Mexican taco, and seafood.  And it works.  This fushion makes for a wonderfully filling meal, full of flavor and it doesn’t weigh you down.  The name alone is enough to real you in and transport you to your own private island.  If the name doesn’t do it then one bite of these will send you into paradise!

The tacos are given a slightly tropical flavor by starting out in a marinade of coconut milk, lime zest and a few other seasonings.  After soaking in this marinade for at least a couple of hours the fish is then grilled until flaky then placed on a warmed flour tortilla.  If that isn’t enough to get your taste buds going, the fish is then topped with a sweet, and slightly spicy salsa made with kiwi, jalapenos and cilantro, just to name a few things.  This salsa is delicious alone, but really completes the taco and adds a bright, and fresh flavor to the dish.  To finish assembling the taco add fresh avocado, lettuce, freshly squeezed lime juice and more cilantro (can you ever have too much cilantro?) and get ready to be transported to a happy place!        

Grilled Coconut-Lime Tilapia Tacos
*Kiwi salsa recipe follows

Ingredients:

6 Tilapia filets
1/3 Cup coconut milk
1 Tsp freshly grated lime zest
3 Cloves garlic, minced
1/2 Tsp salt
1/2 Tsp pepper
Whole wheat tortillas

Optional toppings: avocados, shredded lettuce, cilantro

Directions:

Combine coconut milk, lime zest, garlic, salt and pepper in a storage bag or shallow container and stir.  Add the tilapia filets, seal the bag or container, and give a gentle shake to coat.  Place in the refrigerator and all to marinate at least 2 hours before cooking, or up to 24 hours.

Preheat grill, or grillpan, to medium-high.  Once the grill is preheated, lightly spray with non-stick cooking spray and add tilapia.  Cook for 3-4 minutes per side, until fish flakes with a fork. 

To assemble, place shredded lettuce on a warmed tortilla, top with flaked fish, avocado, fresh lime juice, kiwi salsa and cilantro.  Enjoy!

Simple Kiwi Salsa

Ingredients:

4 Kiwi fruit, peeled and chopped
2 Tbsp red onion, finely chopped
1/2 Jalapeno, chopped
3 Tbsp cilantro, chopped
1 Tsp lime zest
1/2 Tsp lime juice
Salt and pepper, to taste

Directions:

Place all ingredients in a bowl and mix to combine.  Cover and chill until ready to serve.

Recipe source: barely adapted from How Sweet It Is

Creamy Taco Mac

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I love recipes like this.  They are so easy to throw together, delicious, comforting and instant classics.  Ashley simply referred to this recipe as “better for you hamburger helper” and I think that description fits perfectly.  I, personally, have never had Hamburger Helper but I know may people who have and who utilize this convenience food.  With life being so chaotic we all need a little help every now and then and that’s when the box comes in handy.  I believe this creamy taco mac still gives you the same convenience but utilizes items already in your pantry. 

This recipes includes simple ingredients that are staples in pretty much every pantry.  Although I used ground turkey, ground beef or ground chicken could easily be used it it’s place.  This meal is full of flavor and a fairly well-balanced meal.  It’s the perfect option for a quick, week night meal.  The addition of tomatoes and onions also gives extra veggie power to this meal.  This is perfect served on it’s own, but would also go well with a green salad and garlic bread.  This was a crowd pleaser at our house and I’m sure it will be one at yours, as well.

Creamy Taco Mac

Ingredients:

1 1/4 lbs ground turkey
8 Oz (1/2 pound) dry pasta
1 Small onion, diced
1 Clove garlic, minced
1 (14 oz) Can diced tomatoes
4 Tbsp taco seasoning
3 Oz cream cheese, room temperature
1/2 Cup sour cream, plus additional for serving
Salt and pepper, to taste
Shredded cheddar cheese, for serving

Directions:

Bring a large pot of water to a boil.  Season water with salt and cook pasta according to package instructions.  Reserve 1 cup pasta water then drain pasta.

Meanwhile, in a large skillet or saute pan, cook turkey over medium heat until no longer pink.  Add the diced onions to the turkey a few minutes before turkey is done cooking.  Once turkey is cooked through add the garlic and cook until fragarent, an additional 30 seconds.  Mix in the diced tomatoes and taco seasoning and allow to simmer about 5 minutes.  Stir in cooked pasta, sour cream, cream cheese and 1/2 of the reserved pasta water, continue stirring until sour cream and cream cheese is melted and the sauce is well blended.  If the mixture is too thick add the remaining pasta water 1/4 cup at a time.  Season with salt and pepper.  Simmer over medium heat for an additional 5 minutes, until sauce has reduced slightly.  Remove from heat and transfer to serving dishes.  Top with shredded cheese, sour cream and green onions, if desired.

Recipe source: slightly adapted from Delish

Cheesy Chili Mac

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Being in the kitchen, cooking and baking is a passion of mine.  I enjoy making delicious meals and baked goods for my family and friends.  I also enjoy trying new recipes and techniques and pushing myself outside my comfort zone.  There is something so rewarding and gratifying about taking raw and fresh ingredients that alone aren’t that impressive and combining them to make something amazing.  Something that is worthy of sitting on a plate in a fine restaurant.  Normally time is not an issue to me; I go in the kitchen and start working on a meal with the mindset of “when it’s done, it’s done and we’ll eat”. 

Now, in a my perfect world I would always have time to make a delicious and elaborate meal that may (or may not) be very time consuming.  But if we’re talking about the real world where I work full time, have a 2 year old and I have to have a decent and balance meal on the table in a timely manner I don’t have the luxury of making a labor and time intenssive meal every. single. night.  Normally from the time I walk in the door until the time the Tucker goes to bed I’m running.  Running to make supper.  Running to clean the kitchen.  Running to get Tucker bathed and ready for bed…then finally in bed.  By the time my day ends and I can sit and relax it feels like I have run a marathon.  So having fancy 5 star quality meals aren’t in the picture…during the week at least!

So, during the week simple is great.  Simple is a lifesavor.  Simple, one pot and good…now that’s awesome!  That’s exactly what I got when I tried this cheesy chili mac.  This recipe has been floating around the blogasphere for some time now…I think I might actually be the only person who hasn’t tried this…ssshhhh, dont’ tell!  Since so many people have tried it, I knew all the raving wasn’t for nothing.  This meal has everything in one dish; starch, protien, vegetables and dairy.  This cheesy pasta dish is also the perfect way to sneak a few extra veggies in for those kiddos (and big kids adults) who don’t normally eat their veggies.  This meal is quick, satisfying and full of flavor.  This is also one of those meals that is just as good for leftovers as it was initially.  I am so happy this meal was a hit with my family; it was a cinch to pull together and it’s perfect for those crazy weeknights.  I’m sure this will be making regular appearances in a meal rotations! 

Cheesey Chili Mac

Ingredients:

1 Tbsp vegetable oil
1 Small onion, finely chopped
4 Cloves garlic, mined
1 Pound ground beef
1 Can Rotel
1 (15oz) Can black beans, drained and rinsed
1 (15oz) Can diced tomatoes
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tsp salt
1 Tbsp brown sugar
1-1 1/2 Cups water
2 Cups small pasta
4 Oz cream cheese
2 Cups Mexican shredded cheese blend
1/4 Cup cilantro, chopped

Directions:

Place a large skillet over medium heat.  Add oil and allow to warm for about 30 seconds.  Once the oil is heated add the onion, chili powder, cumin, and salt and cook, stirring frequently until onion is translucent, about 5 minutes.  Add the garlic and brown sugar and cook for 1 minute more.  Add the ground beef and cook through.

Add the 1 cup water, Rotel and pasta to the pan and stir to combine.  If the pasta is not covered by liquid add the remaining 1/2 cup.  Cover the pan, increase heat to medium and allow pasta to cook until al dente, about 12 minutes.  Add the tomatoes and beans and stir, once combined add the cream cheese and stir until incorporated.

Remove from heat, add 1 cup of cheese and stir to combine.  Sprinkle remaining cheese over the pasta mixture, cover and allow to stand for 2 minutes.  Sprinkle with chopped cilantro and serve.

Optional additional toppings- sour cream, green onions, and/or additional cheese

Recipe source: Adapted from Cook’s Country via The Jey of Cooking

Chiles Rellenos with Tomato Sauce

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I have a slight serious addiction with Mexican food.  I don’t know what it is about this food that is so enticing to me but it definitely has a special place in my heart.  What is it about endless freshly cooked chips, spicy (and super cold) salsa and that white cheese dip, how I love them all.  ( I think I could make a meal out of the chips and dips alone!)  Let’s not even get me started on the endless entree options, so full of flavor, I just love it.  I honestly think I could eat it all day everyday and never get sick of it.

Since I have a fascination with Mexican food, I have a plethora of Mexican recipes bookmarked and saved just waiting for me to make.  These chile rellenos made it to the top of the list recently and I just couldn’t wait to try them.  Although both Spencer and I love chile rellenos but we very rarely, if ever, order them when we’re out.  I’m honestly not sure why these take a back seat when we’re out; maybe we’re creatures of habit and order the same thing everytime we go out.  Maybe it’s the fact that there are so many options that sound amazing that these simple stuffed peppers get pushed to the wayside for something more “exciting”.  I’m not sure what it is but they always get pushed to the bottom of the list.

Well, it’s finally their time to shine.  They moved to the top of the list and the head of the menu a few weeks ago.  And boy, am I ever glad I saw this recipe and decided to make it!  These chile rellenos have a lot going for them; veggie power with the peppers and corn, dairy and ooey gooey cheesy goodnedss, then an egg coating that results in a light and flaky outer shell once pan fried.  These pan fried peppers are full of flavor and then layed on top of a bed of tomato sauce that is packed with even more flavor and veggie power.  The tomato sauce is packed full of flavor; brightness is added with the addition of cilantro, lime juice, a touch vinegar, then a kick of heat is added with the addition of cayenne pepper and an underlying smokiness from the cumin.  The combination of the crispy fried pepper and the bright and flavorful tomato sauce is a match made in heaven.  Your taste buds will be awakened with the first bite and they will be forever thankful!  This is a delicious meal, that was fairly simple yet impressive.  I know it’s made an impression on us and will be making a regular appearance on our menu!      

Chiles Rellenos with Tomato Sauce

Ingredients:

For the Tomato Sauce-

1 Tbsp olive oil
1/2 Onion, chopped
1 Tsp cumin
1/4 Tsp cayenne pepper
2 Garlic cloves, minced
1/2 Cup chicken stock
1/2 Cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 Tsp rice wine vinegar
1 1/2 Tsp lime juice
Kosher salt and freshly ground black pepper, to taste
For the peppers-
4 Large poblano peppers
4 Egg whites
2 Egg yolks
1/4 Cup all-purpose flour
1 1/2 Cups shredded jalapeno jack cheese
1/2 Cup corn
Vegetable oil
Salt and pepper, to taste

Directions:

For the tomato sauce-
Add oil to a medium saute pan and place over medium heat.  Once the pan has preheated, add the onions and cook until softened, about 5 minutes.  Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute.  Add the chicken stock along with the tomatoes, stir to combine, reduce heat to low-medium.  Cover and allow to simmer for about 5 minutes.  Remove from heat and allow cool slightly.  Carefully transfer the mixture to food processor or blender and mix for approximately 10 seconds.  *The mixture will not be smooth.  Add the cilantro, vinegar, and salt and pepper and pulse just to combine.  Set aside.

For the peppers-
Turn broiler on high.  Line a baking sheet with foil.

Place peppers on prepared baking sheet and place under broiler.  Cook peppers until skin is bubbled and blistered, about 1 to 2 minutes per side.  Remove peppers from oven and transfer to a bowl and cover with plastic wrap.  Allow peppers to cool, at least 10 minutes.  Once the peppers are cool enough to touch remove and discard the skins. 

Meanwhile, place egg whites in a medium bowl and beat on high until stiff peaks are formed.  Place egg yolks in a small bowl along with 1 tablespoon flour and 1/2 teaspoon salt, stir to combine.  Gently fold 1/3 of the egg whites into the egg yolk mixture, once combined fold the remaining egg whites into the mixture until combined.  Place the remaining flour on a plate or in a shallow dish, season with salt and pepper.  In a small bowl combine the cheese and corn and stir to combine.

To remove the seeds from the skinned peppers, gently slice them open along one side.  Slice about two-thirds the lenght of the pepper, do not slice the pepper completely in half, just enough to remove the seeds (using a small spoon).  Stuff each pepper with the cheese and corn mixture.  Squeeze each pepper gently after filling, so it stays together.

Pour oil in a large saucepan, filling about 1 1/2 inches deep.  Place pan over medium-high heat to allow oil to heat.  Meanwhile, gently roll the peppers in the flour mixture to coat.  Gently place the peppers, one at a time, in the egg white mixture and turn to coat.  Use a spoon to gently spoon the batter over the pepper to ensure even coating.  Carefully lift the pepper and spoon off any excess batter hanging from the bottom.  Gently place in the hot oil and fry until golden brown in color, about 3 minutes per side.  Place cooked peppers on a paper towel lined plate to absorb any excess oil.  Serve hot topped with chile relleno tomato sauce. 

Notes-
The tomato sauce can be made in advance and stored, covered, in the refrigerator for up to 3 days.  When ready to serve, place in a small sauce pan over low heat to warm. 

Do not overcook the peppers.  Cook just long enough to blister the skins the remove from the broiler immediately.

Do not overfil the peppers or they will not seal.  

If peppers are too soft after stuffing, place on a plate or cookie sheet and put in the freezer for about 10 minutes.  This will allow the peppers to cool off as well as slighty harden, and they will be easier to coat and fry. 

Recipe source: slightly adapted from Melissa D’Arabian via Food Network

Spaghetti with Sausage-Mushroom Sauce

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This was another one of those meals that taste ultimately won over the photo.  If I didn’t love this meal sooo much, I would probably hold off from posting it until I was able to get a better photo.  There’s just something about pasta with red sauce that doesn’t photo well for me, not sure why that is, but it just doesn’t.  Oh well, enough about the picture and my whining, let’s talk about the recipe.

These is another recipe that is fairly quick to assemble making it perfect for a weeknight meal.  It may seem like there’s quite a few steps but it really consist of boiling pasta (easy and effortless) and browning meat.  Those are the two most time consuming steps and the process doesn’t require your undivided making it easy to multitask.  This simple meal was packed with tons of flavor thanks to the various elements.  The Italian sausage added so much flavor and since I chose the to use the spicy variety, it lent some spice to the dish, as well.  The rosemary added a nice earthy element that really helped to brighten up the dish.  The sauce was a simple reduction of tomato sauce, cream and water; that thickened up perfectly and added just the right amount of creaminess to this dish.  The sweetness of the tomato sauce helped to cut through some of the spice from the sausage making them a perfect combination of flavor.

All of the elements worked wonderfully together; sweet, spicy, earthy and creamy.  This meal was packed full of flavor in every bite.  We loved everything about this meal.  It could easily be served alone, but to up the veggie power a nice, simple green salad could easily accompany this meal.  Spencer was so impressed with this meal; he even said he would pay for it if it were on the menu at a restaurant…he obviously thought it was that good!      

Spaghetti with Sausage-Mushroom Sauce

Ingredients:

Kosher salt
Freshly ground black pepper
12 oz spaghetti
3 Tsp olive oil
3/4 Pounds Italian sausage(sweet or spicy), casings removed
1 (8oz) package baby bella mushrooms, sliced
3 Tbsp tomato paste
1 Tsp fresh Rosemary, chopped
1/4 Cup heavy cream
Shredded (or grated) parmesan cheese, for topping (optional)

Directions:

Place a large pot of water over high heat and bring to a boil.  Liberally salt boiling water and add pasta.  Cook according to package instructions, reserve one cup pasta water, drain the pasta and set aside.

Meanwhile, place a large skillet over medium heat add one teaspoon olive oil to the pan and heat.  Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.  Using a slotted spoon, remove meat from pan onto a paper towel lined plate and set aside.

Add the remaining 2 teaspoons of olive oil to the skillet and place over medium-high heat.  Place the mushrooms in the hot skillet, season with salt and pepper and cook until lightly browned, about 3-4 minutes.  Stir in the rosemary and tomato paste and cook for an additional minute.  Return the sausage to the skillet and stir to combine.  Add the cream and one 1 cup of water, stir and bring to a gentle simmer and cook until thickened, about 8-10 minutes.  Adjust seasoning accordingly.

Add the pasta to the sauce and toss to coat.  Add reserved pasta water, to loosen, if needed.  Top with parmesan cheese and serve.   

Recipe source: Food Network Magazine

Chicken, Bacon, Ranch Taquitos

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What’s the first thing that comes to mind when you think of taquitos?  Automatically, my first thought is those deep fried, light and flaky, crispy tortillas filled with and ooey gooey, cheesy chicken concoction that you find in those “heat boxes” (for lack of a better word) in the convenient store.  Come on, you know exactly what I’m talking about.  I must admit, I was addicted to those things in high school.  It’s been a while since I’ve had one, so I don’t know if they would live to my memories expectations…some things are better left as just a memory! 

Even though I haven’t had one in a while doesn’t mean that I don’t crave them from time to time.  I’ve seen many taquito recipes circling the internet for quite some time, time after time I’ve planned to make them but for one reason or another those plans have gotten pushed to the side.  I have multiple recipes taquito recipes bookmarked, but when the opportunity finally presented itself I decided to make taquitos filled with cream cheese, chicken, bacon and ranch.  You can’t tell me that doesn’t sound good.  How could this not be good?

These taquitos were incredibly simple to prepare, perfect for weeknight meals.  I prepared the filling and stuffed the tortillas in no time.  While they were baking I prepared a few sides as well as a dipping sauce and our meal was on the table in under 30 minutes.  You can’t beat that!  Even better, the filling can be prepared in advance and stored in the refrigerator for 1-2 days before use.  I also love the idea of taquitos because they can be stuffed, rolled and stored in the freezer for future use.  These are perfect for appetizers, party food, but hearty enough to be served as the main course for a meal.    

These were full of flavor.  I love the combination of cream cheese and shredded cheese, it made for a rich, creamy, and flavorful filling.  The shredded cheese brought back the memories of the convenient store taquitos; the cheese was gooey and stringy.  The addition of sour cream helped to cut the richness of the cream cheese while also lending a bit of a tangy flavor.  To finish off the flavor profile ranch dressing mix is added along with moist, juicy chicken and crunchy, salty bacon.  These is a crowd pleaser for all ages!  This recipe was such a hit I can’t wait to try some of the other recipes I’ve come across with a variety of different mix-ins. 

Chicken, Bacon, Ranch Taquitos

Ingredients:

1 (8oz) package cream cheese (full, light or non-fat can be used )
1/4 Cup sour cream
1 Package bacon
4 Cups chicken, cooked and shredded
1 (1oz) package ranch dressing mix
1 Cup pepper jack cheese
1 Cup cheddar cheese
1-2 Green onions, chopped
1-2 Tbsp chopped jalapenos
20 (6 inch) flour tortillas
Salt and pepper, to taste
Non-stick cooking spray

Directions:

Preheat oven to 425.  Line a baking sheet with aluminum foil, spray with non-stick spray and set aside.

Cook bacon to desired doneness.  Place on a paper towel lined plate and allow to cool.  When cool enough to handle, crumble.

Meanwhile, combine cream cheese, sour cream, and ranch dressing mix in a large bowl and stir to combine.  Add both cheeses and jalapenos and stir.  Add the chicken and crumbled bacon and mix.  Season to taste.  Lastly, gently fold in the green onions.

Spoon 2-3 tablespoons of chicken mixture into tortilla, roll and place seem-side down on prepared baking sheet.  Repeat process with remaining ingredients.  Mist the tops of the taquitos with non-stick cooking spray, olive oil, or vegetable oil.  Place in oven and bake for 15-20 minutes; until heated through and cheese has melted. 

Remove from oven and allow to set for 5 minutes.  Serve with desired dipping sauce.

Notes-
Use a rotisserie chicken not only to save time but add another layer of flavor.

Use pre-cooked bacon as another time saver.

These are perfect for freezer meals.  Simply prepare the filling, stuff the tortillas and place in a freezer bag.  Store in the freezer and remove the desired amount and bake.

Use for your child’s lunch.  Bake in the morning, allow to cool, pack in a plastic bag and they can heat it up during lunch time. 

For a more hearty portion size use burrito size tortillas in place of 6-inch tortillas.

Recipe source: adapted from Six Sister’s Stuff

Sage Macaroni and Cheese

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Macaroni and cheese is another one of those things you just can’t have enough of.  I mean, can you ever have too many delicious macaroni and cheese recipes?  I don’t think so!  This is another macaroni and cheese recipe that takes this classic and add a unique spin.  I love the addition of sage. 

To be honest, I had never really cooked much with sage until the past few weeks.  I must say, I love the flavor the addition of sage lends not only to the recipe but all the other recipes I’ve tried recently.  Sage has a unique flavor, it’s probably one you probably either love or hate, and it lends a very earthy flavor a dish.  I, personally, love the flavor of sage and think it dramatically enhances this dish.  However, if you don’t like the sage flavor, simply omit it from this dish and you still have a delicious and very cheesy entree or side.

This particular recipe comes together fairly quick and is perfect for a weeknight meal.  While the pasta is cooking the sauce mixture can be prepared.  It’s the simplest process of heating milk and melting butter.  Once the milk is warmed simply add the cheese to melt, toss in the pasta and combine then divide into baking dishes.  Top the pasta with more cheese (doesn’t it sound good already?), then place in the oven to melt the cheese to ooey gooey deliciousness.  You then have a perfect main dish that can be served with a nice big salad or a perfect side dish that will compliment most any main course. 

Sage Macaroni and Cheese

Ingredients:

1 Pound ditalini, or other small pasta
1 3/4 Cups half and half
3/4 Cup milk
8 Oz cream cheese
4 Tbsp unsalted butter, divided
1 1/2 Cups grated Romano cheese
1 Cup shredded parmesan cheese
3/4 Cup grated parmesan cheese
1/2 Cup shredded sharp cheddar cheese
1 Tbsp fresh sage, minced
Salt and pepper, to taste
2 Tbsp diced onions
1 Clove garlic, minced

Directions:

Preheat oven to 350.  Lightly spray 8 (4oz) ramekins with non-stick cooking spray, set aside.

Cook pasta according to package instructions, reserve 1 cup pasta water and set aside.  Drain the pasta, place in a large bowl and set aside.

To make the sauce-
Combine cream cheese, half and half, milk, and 3 tablespoons butter in a medium saucepan and place over medium heat.  Cook, stirring occasionally, until the butter and cream cheese have melted, about 10 minutes.  Remove from heat.

Meanwhile, place remaining tablespoon butter in a small skillet.  Place skillet over low-medium heat and all butter to melt.  Add the onion and garlic to the butter and saute until onions begin to turn translucent and mixture is fragarent, about 2 minutes.  Remove from heat. 

Add Romano, shredded parmesan, shredded cheddar and 1/2 cup grated parmesan cheese, as well as the onion and garlic to the hot milk mixture and stir to combine.  Pour the sauce over the pasta and stir to combine.  Season with salt and pepper and add sage, stir to combine. 

Evenly divide macaroni and cheese into the prepared ramekins.  Sprinkle with the remaining 1/4 cup grated parmesan.  Place ramekins on a baking sheet, transfer to oven and bake for 20-25 minutes, until cheese is melted and the tops are golden-brown.  

Recipe Source: slightly adapted from Country Living via Delish

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