Chicken Jalapeno Sausage, Tomato Penne

 I love coming up with new recipes! And here is my latest. 

Chicken Jalapeno Sausage, Tomato Penne - serves about 2 2 links     Chicken spicy Jalapeno sausage cubed. 1/4 cp.    Chicken broth.  1/2 cp.    Onions, chopped.  1              Jalapeno peppers chopped small. 2 cloves. Garlic chopped. 1 tsp.       Garlic olive oil. (substitute with Olive oil) 1 cup       Cherry tomatoes sliced in half. 2 tbsp.    Parmesan cheese, shredded.  1 tsp.       Italian or your favorite mixed seasoning. Salt and pepper taste. Prepare all your ingredients first. Chop onions, jalapenos, and garlic. Slice the cherry tomatoes in half and cube your sausage. ** Add oil to a large frying pan. Sauté the veggies until the onions begin to turn translucent. When this is done, add sausage and cover to cook, once meat is starting to brown add broth and the tomatoes. Turn to medium low and let simmer until pasta and biscuits are done. Prepare pasta set timer for 12 minutes.  Add the pasta with the rest and stir until coated. Add the parmesan and lightly toss before serving.   **Sausage may be substituted with your favorite Italian sausage links. Jalapeno and Cheese Biscuits 1 cup      Bisquick Mix. 2 tbsp.   Melted butter. 1/4 cup  Shredded mixed cheese. 1             Jalapeno chopped.  1/4 cup   Milk. Put butter and chopped Jalapenos in a microwavable small bowl. Cook on high for 50 seconds. Then add the mix to the butter and Jalapenos and stir thoroughly. Add the cheese and add the milk a little at a time. You may need less or more. Stir until it is sticky and will form into a mound. Place on an ungreased baking pan and bake for 10 to 13 minutes or until the peaks of the biscuits are browned. Makes 5 to 6 depending on how big you make them. Best paired with a crisp white wine or prosecco.

Welcome to Irish Month - Sheppard Pie

It's Irish Month! My favorite time to cook. I'm reposting one of my favorites! I hope you enjoy!

Sheppard Pie - serves 2
1/2 lb ground Turkey (Ground Beef is more traditional)

2 Carrots peeled and sliced.
8 small potatoes or 5 medium
1/2 cup chopped onions
1/2 cup peas
2 cloves garlic chopped
1 to 1 1/2 cup chicken broth
1/2 cup flour
1/2 jalapeno chopped (Optional)
1 small Habanero chopped (Optional)

Pre-heat oven 400 Degrees. Chop 6 small or 4 medium potatoes set in water to boil. Spray olive oil to a skillet add  2 small or 1 medium potatoes chopped and veggies and cook until starting to get soft then add ground turkey. Add half of broth and continue to cook. Use a fork to mix the
flour and remaining broth, when smooth add to skillet.

While it simmers mash the potatoes using a bit of milk and real butter until smooth. Add Veggie and meat mixture to a baking dish and scoop the potatoes over the top and bake for 20 minutes.

Enjoy with a nice Rose.

The 3 M's (Mary's Mexican Meatloaf)

The 3 M's (Mary's Mexican Meatloaf)

2              Jalapenos

1 tbsp.     Olive oil

1 cup       Onion Diced

1/2 cup    Celery diced
1/2 cup    Carrots diced
2 cloves   Garlic minced
1/2 lb       Ground beef
1/2 lb       Chorizo
1 tsp        Chili powder
1/2 tsp     Ground cumin
1/2 tsp     Cayenne pepper
1/2 tsp     Salt
1/2 tsp     Ground black pepper
2              Eggs
1/2 cup    Cheddar cheese grated
1/4 cup    Mayonnaise (light optional)
3/4 cup    Trader Joe's Thick Bold, Spicy Sauce (Substitute with Marinara or Tomato paste)

1/2 cup    Breadcrumbs (3 loaf ends dried for 2 days)

1. Preheat to 375 degrees. 

2. Place the Jalapenos on a baking sheet and place into the oven. Roast the peppers for 5-7 minutes per side, or until blistered. 

3. Remove the peppers from the oven and place in a zip lock bag. Close and set aside for 5- 10 minutes.

4. Remove the peppers, peel off the skin, slice the pepper and remove the stem and seeds. Dice and set aside. 

5. Add the olive oil to a large skillet on medium high. 

6. Add the onion, carrots, and celery. Sauté for 5 minutes.

7. Add the garlic and sauté for another minute then remove and set aside. 

8. The ends of the loafs are the best to dry. Take the dried bread. Place in a large zip lock bag. Make sure it is zipped. Place a towel over the top. With a meat tenderizer, hammer, or mallet crush the bread to crumbs. 

9. In a large bowl combine the beef, chorizo, spices, and breadcrumbs.

10. Add the eggs, mayo, 1/2 cup of the spicy sauce, cheese, roasted jalapenos and sautéed vegetables. Stir thoroughly to combine. 

11. Place the mixture in a cooking spray coated loaf pan or square pan. 

12. Place in the oven for 25 minutes. 

13. Remove the meatloaf, drain the juices, then spread the rest of the spicy sauce onto the loaf. 

14. Place back in the oven for 15 minutes. Depending on your oven. Test to make sure it's done. Add another 5 minutes if necessary.

15. Remove from the oven and cool for 10 minutes before slicing. 

Pairs well with a Riesling. Serve with potatoes or coleslaw. 

Enjoy.

Turkey and Vegetable Soup

Turkey and Vegetable Soup - Serves 6 - 1 1/2 cup servings.
1 lb.         Ground Turkey.

3-4           Carrots sliced.
1/2 cp.      Onion chopped.
2-3 med.   Potatoes cubed.
1-2 stalks  Celery.
1/2            Acorn Squash peeled and cubed.
1/2 cup     Kale tore in pieces. (Optional)
Fresh basil cut or tore. (handful)
1 tsp         Black pepper
Garlic salt to taste
1               Bay leaf
1 tsp         Oregano
1/2 Tbsp.  Aglio Olio seasoning blend from Trader Joe's (optional)
2-3 cups   Chicken Broth

Cut the squash in half and remove seeds. Place in baking pan meat side down. Fill the pan about 1 in of water. Place in a preheated oven (400 degrees) and bake for about 15 or twenty minutes. If it's not firm, remove and let cool. Remove peel, cube, and set aside.

Spray the pan with oil or add 1 tbsp. oil to a big pot. Sauté the onions, carrots, celery until the onions start to become translucent. Then add the ground turkey. Cook breaking it up until the turkey is browned. Add the rest of the ingredients, bring to a boil. Stir off and on as it boils for about 10 minutes. Turn down to medium/low and cook for another 10 minutes then turn to just above simmer, you don't want it to really boil, for two hours or until the vegetables are soft but not mushy. Stirring occasionally.   

Serve with a dinner roll and pair with a crisp white wine.

Easy Peasy Pumpkin Chocolate Chip Cookies

 Easy Peasy Pumpkin Chocolate Chip Cookies – 6 cookies

1 cup    Pumpkin pancake/waffle mix

1    Egg

1 ½ Tbsp.   Butter (1/3 cube) melted. 

½ Tsp.    Nutmeg

½ Tsp.    Cinnamon

½ Cup    Semi-Sweet Chocolate chips

1 Tsp.    Pure Vanilla Extract (optional)

Preheat oven to 350°. This is a great recipe because you can make a small amount at a time. 

In a bowl add the mix, then stir in the egg, pour in the butter a little at a time and stir. The batter will be a bit lumpy. Spoon onto a pan that has been sprayed with oil. Bake or 11-13 minutes. 

Enjoy!

Variations:

Use a Cinnamon Pancake mix, add mashed up very ripe bananas. You can also use cake mix the same way but use oil instead of butter. The key is not to use liquids the mix calls for. Just play with the mixes. 

Easy - Baked potato chips - Side dish

Welcome Stefani Halladay a character from The Holiday Cooking Club. She will be adding her easy recipes and holiday special from her cooking club and her weekly classes Cooking on a shoestring. Here is one of her first easy side dish from her classes. These will be featured in Mary's first Friday newsletter and her News and Notes on the third Friday each month. Enjoy!

Easy - Baked potato chips - Side dish

2-3 large        Russet potatoes

1 tbsp.            Garlic Olive oil

1 tsp.              Garlic Salt or sea salt

Pepper to taste

This is a super easy side dish that will go with most main dishes. Especially pork chops or chicken. 

Slice the potatoes very thin. Put in a bowl and add oil stir until coated. Add Salt, pepper and any other seasonings you feel may be good. I've used Trader Joe's Chili lime seasoning blend to give them a little spicier. Several different blends would taste good. Experiment!

Enjoy!

Baked sweet & spicy Salmon

Baked sweet & spicy salmon for 2

8 to 10 oz.          Salmon - skinless

1 cup                  Pineapple cut into chunks

Salt and pepper to taste

Glaze

1/4 cup    Pineapple smashed to a pulp

1 tsp.                  Brown sugar

1 tsp.                  Apple cider vinegar

1/2 tsp.    Chili sesame oil

1 tsp.            Soy Sauce

Set the oven to 400 degrees. 

Place pineapple in small bowl mash, add the reset of the ingredients and whisk until thoroughly mixed. Set aside.

On a baking sheet, cover with foil, spray with cooking oil, then place salmon in the center. Place chunks around the salmon. Then cover with the glaze. Roll the foil so it olds in the juice. Bake for 12 - 15 minutes until flaky, then broil for 3 to 4 minutes. 

Serve with rice and a veggie. Pairs well with white wine.