Sausage and Sauerkraut skillet bake

Sausage and Sauerkraut Skillet Bake - serves 2

2                     Sausages sliced

4                     Carrots sliced

1 med/lg.       Potato cubed

1                      Jalapeno chopped 

1/2                  Purple onion chopped.

1/4 cup           White vinegar

2 cups             Sauerkraut

3 cloves          Garlic chopped

1 tbsp.             Oil

Salt and Pepper to taste

Heat oven to 350 degrees. On the stove top add oil to skillet and heat to medium. Add Carrots, potato, Jalapeno, and onion add the lid. Cook, stirring occasionally, until carrots are starting to soften. Turn off heat. Add sausages, vinegar and salt and pepper. Stir until mixed. Spread sauerkraut over the top. Cover with the lid and place in the oven for 40 minutes. 

Serve with rolls or a salad. Enjoy. Pairs well with a Sauvignon Blanc.

Skillet - Sausage, black beans and rice.

Sausage, black beans and rice in the Skillet

2 links         Sausage, sliced

1 1/2 cups   Beef broth

3/4 cup        Rice

1 can           Black beans

1/4 cup        Celery sliced

1/4 cup        Onion

1                  Jalapeno chopped

1 can           Fire roasted tomatoes, diced

1/2 teas.      Oregano

1/2 teas.      Coriander

1/2 teas.      Onion powder

1/2 teas.      Black powder

1/2 teas.      Basil

1/8 teas.      Cayenne pepper

1/4 teas.      Thyme

1/8 teas.      Cumin

1/8 teas.      White pepper

2 tbsp.         Kosher salt

1 tbsp.         Chili powder

1 tbsp.         Paprika

2 tbsp.         Olive Oil

Add the oil to the skillet and place on medium. Add onions, celery, and jalapeno's. Stir while cooking until the onions start to turn translucent. Then add sausage. Once the meat is browned all the way around. Add the broth and bring to boil. Add rice. Cover and let cook for 5 minutes then add beans and tomatoes. Add spices, cover and cook for 5 minutes then turn down to simmer. Simmer for 10 minutes or until rice is done. You'll need to stir every few minutes to make sure the rice doesn't stick to the bottom. 

If you use Cajun spices a lot you can follow the recipe below. And substitute all the spices for 1 Tbsp. of the mix. 

Serve with a salad, or rolls. And it pairs well with a light crisp white wine.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings 
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Easy Chicken, chilis, and potato skillet

 Chicken, chilis, and potato skillet

2                 Chicken breasts cubed

4                 Small yellow potatoes halved

1 cup          Small finger carrots

1/2 cup      Onion chopped

1/4              Yellow bell pepper chopped

1/4              Orange bell pepper chopped

1 stalk         Celery sliced

2                 Tomatoes quartered and cut in half

1/4 cup       Chilis (Roasted Hatch are the best)

1 tbsp.         Italian seasoning 

1 tbsp.         Olive oil

Cook at Medium heat. Heat the oil until warm, add carrots, potatoes and onions and cook for 10 minutes. Add the rest of the ingredients and cook for 25 minutes or until veggies are tender. 

Serve with a roll or a green salad. 

Enjoy!

Skillet Pork Chops with a pear and white wine reduction

Pork Chops with a Pear and White Wine reduction serves two

2                Pork chops

2                Pears  - thinly slices

1 tsp          Brown sugar
1/2 tsp       Nutmeg
1/2 tsp       Cinnamon
1/3 cup      White wine.

Spray the skillet with non-stick spray. Set on medium heat. Salt and pepper the chops to taste, then brown on each side. While the meat is browning slice the pears and put them in a bowl. Pour 1/2 of the wine over the slices and mix until they're coated with wine. Add spices and stir thoroughly. 

Pour over the top of the chops. Put the lid on and cook for about 5 minutes, move pears out of the way and turn the chops. Scoop the pears over the top again and add the rest of the wine. Cook another 10 minutes then lower heat to simmer, checking and stirring a little every so often. Simmer until whatever side dish is ready. I served with a salad and baked potatoes. 

Pairs well with a sauvignon blanc or a pinot noir.

Mary's southern comfort skillet

 Happy 4th of July. 

No, I do not use southern comfort in the recipe, though it does sound good. Feel free to try it!

I know it's July and in the US hot. But this is for those summer thunderstorms when you just long for comfort food. 

Mary's southern comfort skillet - Serves 4 or more if you'd like 

1/2 to 1 lb.  Ground sausage - Spicy 

2 med.        Skinned sweet potatoes chopped

2 med.        Peeled carrots sliced. 

1/4              Onion Chopped

1 lg Stalk    Celery sliced.

4 large        Mushrooms cute in fourths

1 med         Yellow squash chopped

1 med         Jalapeno chopped.

12               Small heirloom tomatoes whole

1 Tbsp.       Garlic Olive Oil

3/4 cup       Broth 

1 pkg.         Pork or beef gravy powder

If you cannot find spicy ground sausage you can do what I did. Add a couple drops or shakes of your favorite hot sauce. I used Louisiana Hot Sauce. Then added a pinch of cayenne pepper, table pepper, salt, crushed chili pepper, basil, and oregano. 

In the skillet, coat the bottom with the oil and heat potatoes, carrots, onions, jalapeno and celery until they start to become tender. Then add the sausage and cook for about 15 minutes. Then add squash, tomatoes, and mushrooms. Mix the gravy powder in the broth and pour into the skillet and stir until thoroughly mixed. Cook another 10 minutes. 

Easy sausage skillet dinner

 It's almost summer, I think we're skipping spring in Utah. Anyway if you're like me, you're ready for easy summer dishes. Here is one for you, I basically just grabbed what I had in the fridge and threw it in the skillet. Yes it is that easy!

Sausage, potato skillet dinner - 2 servings

2 links    Garlic sausage sliced (or chicken would work)

1/2 cp.    Broccoli florets 

1 cp.       Swiss chard (spinach or kale would work)

2 sm.      Carrots sliced

3 sm.      Red potatoes cubed

1 sm.      Jalapeno chopped (optional)

1/4 cp.    Onion chopped

1 tbsp.    Spicy brown mustard

1tbsp.     Garlic oil

Heat the oil in the skillet at medium and then add onions, carrots, and potatoes. Cook until starting to softened. Add sausage and cook for 5 minutes. Add broccoli and swiss chard. Mix thoroughly with mustard. Cover and simmer until meat is cooked. Serve with a spring salad or rolls. It pairs well with a sweet white wine. 

Chicken and veggie Skillet dinner!

 Chicken and veggie skillet dinner - serves 4

1 lb.               Chicken cut into cubes. 

2 med.           Potatoes cut into cubes.

1 large           Carrot sliced

1/4 cup          Onion chopped

1/4 cup          Celery sliced

1/2                 Cabbage cut into small cubes

1 1/2 cup       Broccoli florets

1 Tbsp           Garlic Oil

1 1/4 cup       Chicken Broth

1 Pkg             Chicken gravy mix

1 Tbsp           Basil

1 Tbsp           Oregano

1 Tsp             Turmeric 

Salt and pepper to taste.

Brush the oil over the skillet thoroughly. Cook on Med. Add carrot, potato, celery, onion, cook until onion starts to turn translucent. Add Chicken, 1/4 cup broth. Put skillet lid on for about 10 minutes. Add florets and cabbage. Cover and mix the gravy mix with 1 cup broth. Add and stir. Cover and cook for approx. 30 min. until potatoes are tender, stir occasionally. 

Serve with a salad and a Sauvignon Blanc.

Southwestern Turkey & Pasta Skillet

 I'm playing with my skillet a lot lately. And this one turned out far better than I thought it would. It's for two (though we did have about 1/2 serving left over)

Southwestern Turkey & Pasta Skillet for two 

1/2 lb         Ground Turkey

1/2             Jalapeno chopped

2 cloves     Garlic chopped

1                 Tomato (or two) chopped

1/2 can      Black beans drained

1/2 can      Corn drained

1/4 cup      Onion chopped

4 ounces    Dry Fusilli Pasta (cooked per directions)

1/4 tsp.      Cayenne pepper (optional)

1/2 tsp       Chili powder

Italian seasoning, Salt, Pepper to taste.

Spray the skillet with non-stick spray. Have burner on medium heat. Add in the jalapeno, garlic, and onion cook until tender. Crumble in the ground turkey and cook until starting to brown. Add in the rest of the ingredients, with the exception of the pasta. 

While turkey mixture is cooking, in a separate pan prepare pasta per the instructions. Cook until el dente (almost done) add to the skillet. Turn to low and simmer until the pasta is fully cooked. 

Serve with rolls or a salad. White or sparkling wine pairs well. 

Tequila lime skillet chicken and side of corn and bean salad

 Tequila lime skillet chicken  Two servings.

4             Boneless Chicken Thighs    

1             Lime quartered

1/4          Red onion thinly sliced

1 sm       Jalapeño sliced

1 sm       Red Jalapeño sliced

1/2 sm    Habanero  (optional)

1/2 cup  Tequila

1 tbsp    Olive oil

Chili Lime seasoning. 

Pinch of cayenne pepper. (Optional)

Heat skillet on medium. Brush the bottom of skillet with oil until coated let heat for a minute or two. Add the chicken. Squeeze lime on and leave the lime quarters. Pour half the tequila over. Spring the seasoning and pepper. Turn chicken and repeat the lime, tequila and seasoning. Add onion rings and peppers. Put lid on and cook until tender. Turning once or twice. approx. 15 to 20 minutes.

Corn and bean salad - 4 servings

1/2 cp     Corn drained

1/2 cp     Black beans drained

1/2 med  Cucumber cubed

1             Tomato chopped

1/4          Red onion chopped

2 tbsp     Mayonnaise

1/2 tsp    Chili paste (optional)

Salt and pepper to taste

Mix all the veggies in a bowl. Mix mayo and chili paste and then mix thoroughly into the salad. Salt and pepper to taste and chill. 

This spicy dish goes well with a Prosecco or sparking wine. 

Cast Iron Skillet Louisiana Sausage Boil

Louisiana Sausage boil: serves 2

1 link        Louisiana Hot Link

1               Corn on the cob in fourths

2 med       Carrots sliced

1/2            Onion

1               Jalapeno

2 sm         White potatoes cubed

1/2 cup     Celery

2 cloves    Garlic chopped

1 med       Tomato chopped

1 cup        Chicken Broth

1 tbsp.      Olive oil

pepper, salt, crushed pepper, Cajun Seasoning

Heat oven to 400 degrees. In skillet add oil and heat, then sauté onion, jalapeno and celery until tender. Add sausage, potatoes, carrots, garlic and broth cook until tender. Add seasonings. 

Add corn and tomatoes and cover and put in the oven and cook 20 to 25 minutes. 

Serve with a salad. Pairs well with a crisp white wine. 

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Skillet Sausage and Shrimp jambalaya

For Christmas my daughter gave me a new cast iron skillet. Yes, you can expect a lot of recipes using a skillet...

Skillet or Dutch Oven Sausage and Shrimp Jambalaya for two

2                Louisiana Hot links sliced

6                Raw Shrimp

2/3 cup      Jasmine or long cooking rice.

2 cups       Chicken broth

1/4 cup      Onion chopped

1               Jalapeno chopped

2 cloves    Garlic chopped

2 Med       Tomatoes chopped

1 Tbsp      Olive oil

Salt, Pepper, Cajun seasoning to taste. 

Preheat oven to 350 degrees. 

Heat oil in skillet on stovetop. Add Links cook until starting to brown.

You can also you Cajun sausage or andouille sausage. Remove and add veggies and cook until almost tender. Add broth and bring to boil. Add rice stir in. 

Place lid on skillet and place in the oven for 25- 35 minutes or until rice is almost done. Lightly stir and arrange shrimp on the top. Bake another ten minutes. 

Serve with a salad or rolls. Pairs well with a crisp white wine.

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