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. 

Turkey vegetable soup

 I don't know about you, but I can eat soup year-round. It's one of my super comfort foods. Here is a healthy one I use when I have leftover turkey. This is so easy, it only takes a few minutes to prepare.

Turkey vegetable soup Serves 6

3 cups    Turkey cubed or pulled apart

1 cup      Frozen peas

1 1/2      Jalapeno sliced (Optional)

1/2         Onion chopped

1            Yellow squash cut into cubes

2            Carrots sliced

2  Med.  Potatoes cubed

6 cups    Chicken broth

1 can     Northern beans

1 Tbsp.  Italian seasoning

Salt & Pepper to taste

Add all ingredients, except for beans and peas to the crockpot. Cook on high for 4 to 5 hours or 7 to 8 hours on low. Add the beans and peas one hour before ready to serve. 

Pairs as with any light meat soup, a white wine. Serve with a salad or rolls. Or both if you're hungry.

Calories per serving 266. 

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.

Repost - Crock Pot Corned Beef and Cabbage for Irish Month!

Yes, it's March. Just in time for St. Paddy's Day, we're doing a Crock-Pot full of Corn Beef and Cabbage in all its Irish Goodness. I thought it was a good day to repost this. Enjoy!

Corned Beef And Cabbage
1 to 1 1/2 lb corned beef roast
8 small white potatoes quartered (or 2-3 large russet cut into squares)
4-5 carrots cut into one-inch pieces
1 onion quartered
2 Cloves garlic chopped cored and then cut into 8ths.
4 cups water (substitute one cup for Jameson, optional)
1 tsp sugar
Salt and pepper to taste.

Spray pot with cooking spray. Place corn beef roast into the pot and add 1

cup of whiskey (or water). Add Potatoes around the edge, then cover the roast with the carrots and onions. Add salt, pepper, and sugar and cook on high for 4 hours. Add cabbage over the top and cook additional 4 hours on low or 2 hours on high.

Serve with Soda bread and a Jameson and Ginger with a lime cocktail.

Enjoy!

Breakfast casserole

This is perfect for having people over for brunch, add some mimosas and you're set to relax. 

Breakfast Casserole

2 12 oz. bags Shredded Hash browns

1/2                 Onion chopped

2                    Sweet peppers chopped 

1 lb.               Ground sausage (hot) browned

12-16 LG.        Eggs

1/2 cup          Heavy cream

1 12 oz.          Shredded Cheese

1 cube            Real butter sliced

Salt & Pepper to taste**

Spray a 9 x12 inch pan then slice the butter and sprinkle over the bottom. Lay the hash browns on the bottom. Mix the onions and peppers into the potatoes. Salt and pepper. Sprinkle the browned sausage over the potatoes. Sprinkle half the bag of cheese. Cover and put in the fridge. 

Whip the eggs along with the cream until thoroughly mixed. Salt and pepper to taste. cover and put in the fridge. 

In the morning heat oven to 350 degrees. Put the potato mixture in the preheated oven. bake for 20 minutes. Remove and pour eggs over the top equally. Bake for 15 minutes and sprinkle the rest of the cheese over the top and bake for 10 more minutes. 

** For spicier add one chopped jalapeno to potatoes with the onions and sweet peppers. In the eggs sprinkle dried chili. 

January Soup

January Soup - serves about 8 

Perfect for left over ham!

Boil the ham off the bone. Save half of the broth. Cut the ham up and set aside. 

1 can        Northern white beans

2 cups      Chicken broth (approx. the same as 

                 the left over broth)

1               Sweet potato or Yam peeled and 

                 diced

2 Sm         Red potatoes peeled and diced

2               Jalapeno's sliced (optional)

1               Zucchini diced

7-8           Green beans, ends pinched off and cut into quarters

1/2            White onion diced

4 cloves    Garlic sliced and cut in half

3 - 4          Carrots peeled and cut in chunks. 

1/2 Cup     Frozen peas

Salt, pepper, turmeric to taste, then approx. 1 tbsp. oregano and basil.

All the vegetables are options, use what you like. Add everything to the pot except beans and peas. Bring to boil and then turn down to simmer for 3 hours. Then add peas and beans and simmer another hour or until everything is tender. Quantities may be adjusted to the amount of ham you have to boil. This recipe is a nice easy one for winter and there are usually a lot of left overs. 

Homemade cranberry sauce

 Homemade Cranberry Sauce

1 12 oz.     Cranberries frozen or fresh

1 cup        White wine

1/2 cup      Sugar

1 tbsp.         Lemon juice

This is the simplest recipe ever. And it's delicious.  You can substitute orange juice for the wine, but I've never made it that way, I'm sure it's good. Bring the wine to a boil and stir in sugar and lemon juice. When it's dissolved add the cranberries.  Bring to a boil and turn to medium low. Then cook for 10 minutes. Stir occasionally
. Keep lid on while it cools, it will thicken. Add more or less sugar to taste.