Long time no blog! I am still here. I haven’t been blogging because my computer crashed and I did not go out and buy a new computer for over a year. I couldn’t decide if I wanted a laptop or a desktop. I finally decided to get another laptop. I like the portability of it. Since I am back online I will be blogging more often now. I also decided to give the blog a new look and changed the format. I like the new simple look that it has.
Now that we are empty nesters my cooking has changed a lot. I no longer cook large amounts of food. I generally cook recipes that are freezable and quick. If a recipe says it serves 4 people, I will serve half and freeze the other half. This method has helped with portions and stocked my freezer for more busier nights. I have been getting into dehydrating, canning and making my own quick mixes in order to make things easier too. Below is a good quick skillet meal that we both like and is one of the recipes I go to when I have to get something on the table fast. It is freezable and can be warmed up in the microwave. I serve this with a nice big dinner salad.
- 1 package smoked sausage, sliced (I use Hillshire Farm)
- 8 ounces pasta, cooked and drained (I use elbow macaroni)
- 2 cups heavy cream
- 2 teaspoons Cajun seasonings (I use Tony Chachere’s)
- 1/2 cup grated Parmesan (fresh is always best!)
Prepare pasta. Cook and drain. Saute sausage for 5 minutes. Add cream and Cajun seasoning and boil. Reduce heat and simmer 3 to 4 minutes or until mixture thickens. Stir in Parmesan. Add pasta and toss.
This is a good quick skillet dinner to cook on those busy weeknights. I have been coming home late from work and I can get this on the table pretty quick after I get home from a long day’s work.
Creamy Spinach and Sausage Pasta
6 oz. smoked sausage, sliced
1 tablespoon olive oil
1 medium onion, diced
1 (14.5 oz) can diced tomatoes with chilies
2 cups chicken broth
8 oz. pasta (any pasta, I used elbow macaroni)
3 cups fresh spinach
1 cup (4 oz) shredded monterey jack
1 whole green onion, sliced (optional)
Thinly slice smoked sausage and add to skillet with 1 tablespoon olive oil. Saute sausage until brown. Drain fat. Dice onion and add to skillet. Saute until onion is soft. Add can of tomatoes with chilies and the chicken broth. Stir to combine and dissolve any brown bits off bottom of skillet. Add uncooked pasta and make sure it is submerged in liquid. Place lid on skillet. Bring to a boil. Turn heat down to low and simmer 10 minutes or until pasta is tender. Stir once or twice while cooking to prevent pasta from sticking. Stir in spinach, one cup at a time, until wilted. Keep heat on low. Sprinkle cheese on top. Heat until melted. Top with sliced green onion.
This is by far a family favorite. It is even better when I can buy fresh vegetables to go along with the dish. Here is my recipe for Pressure Cooker Green Beans. You can add new potatoes to the green beans too, so they both cook at the same time. I love, love, love this You Tube cooking segment on how to shuck fresh corn on the cob. Oh my goodness, I wish I had known about this little trick years ago! Here it is!
Now for the wonderful chicken fried steak……
Buy 4 cube steaks. Generously salt and pepper both sides of the cube steaks.
Flour both sides of the cube steaks. Flour those steaks well!!
Place all four cube steaks in a skillet with some vegetable oil in it.
Cook until it is good and brown. Flip it over and brown the other side.
While the cube steaks are browning, start making the country gravy. I am lazy so I grabbed a package of Pioneer gravy mix but if you are not as lazy you can go ahead and make your own white gravy and add the black pepper to it. Follow the directions on the package and make the gravy. Have it ready when both sides of the cube steaks are browned.
Pour the gravy over the browned cube steaks. Simmer the steaks in the gravy for about 1 hour or until the steaks are tender. The gravy will also thicken up in the process. If the gravy is getting too thick, put a lid on the skillet.
And that folks, is comfort food at it’s finest!
This is another family favorite that is quick and easy to get on the table on a busy week night.
1 pound ground beef
1 teaspoon dried whole dillweed
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 oz) can mixed veggies, drained
1 (10.5 oz) can beef broth, undiluted
1 cup uncooked elbow macaroni
8 oz. sour cream
1 (3 oz) can French fried onion rings
Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Stir in next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 15 minutes or until macaroni is tender. Stir in sour cream and 1/2 can onion rings. Cook until mixture is thoroughly heated. Sprinkle with remaining onion rings.