This is another old recipe that I have used for years. Having a fisherman in the family has caused me to collect lots of fish recipes. I am not sure where I got this recipe from. The whole family loves this recipe and it is quick and easy.
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.
I make the bread dough in the bread machine. If I am cooking pizza on a day that I am at work then I set the bread machine to delay start so the dough will be ready when I get home. Eat one, freeze one!!!
Pizza Dough for 2 pizzas or 1-13×9 inch pizza
In the bread machine place:
1 cup water
3 cups flour
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 teaspoons yeast
Put on Dough setting.
Here is an easy no cook recipe for the Pizza Sauce. This is enough sauce for 2 pizzas or 1-13×9 inch pizza.
15 oz. tomato sauce
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 tablespoons tomato paste
Mix and spread over pizza. Top with cheese, pepperoni and mushrooms (or your favorite toppings). Cook at 425 for 25 minutes.
Note: Happy 2014!! I thought I would move this recipe to the front of my blog. I published this recipe a couple of years ago. This recipe turned out so good that I have been cooking it ever since. However, I have made a few changes to the recipe. I have been adding some sliced canned jalapenos to it. The amount you add is up to you and how much heat you can stand. And because I am lazy and don’t like to dirty an extra pan for the rice, I pour 1 cup of raw white rice into the crockpot about an hour before I intend to serve the dish. I also cook up a whole iron skillet of cornbread!! Yum-O
Oh me, Oh my—this is the most delicious batch of black eyed peas that I have ever made. I just made up this recipe as I went and it turned out wonderful! I was in a rush to get to work so I threw it all in the crockpot!!
1 pound dried black eyed peas
6 cups water
4 chicken bouillon cubes
1 ham bone
1 teaspoon minced garlic
5 leaves of collard greens chopped up
Soak the black eyed peas in water overnight. In the morning rinse and drain the peas. Put them in the crockpot and add 6 cups of water and the 4 chicken bouillon cubes. Stir. Put the ham bone in and garlic. Stir again and set the crockpot to cook on LOW for 8-10 hours. About 3 hours before serving, take out the ham bone and let the meat fall off the bone into the black eyed peas. Throw the bone away. Add the chopped collard greens and cook for 3 more hours. Serve with cornbread.
Note: I didn’t put any salt in this because the chicken bouillon and ham were salty enough. My family normally does not like collard greens but they ate it up in this recipe!
Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.
3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Perfect for Christmas morning served with some biscuits and orange juice.
This recipe serves 12 people, however if you have hungry boys it will probably serve 6.
6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers (or shredded Cheddar cheese)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 ounce cans (3 cups total) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.
We topped ours with some picante sauce. Would also be good with a dollop of sour cream on top too.
It isn’t often that I have leftover mashed potatoes from Thanksgiving but for some reason I did this year. I had enough mashed potatoes to make a good potato soup.
I added some milk and water to the mashed potatoes. I didn’t have to add much seasoning to the soup because the mashed potatoes already had lots of seasoning in them including cream cheese, sour cream, and butter. I did add more salt and pepper. I also added a few dashes of garlic powder. I also added about 1 cup of grated cheddar cheese to the soup. Cook this until the cheese melts.
The soup can be topped with chopped cooked bacon, more cheese and chopped parsley.
This turned out so good and it used up the rest of the mashed potatoes. Even better yet was, it made one meal.
All I can say to this one is yum!!! This is a great way to cook backstrap!
- 1 (14-1/2 ounce) can diced tomatoes (use can and add 1 can of water)
- 2 cloves garlic, crushed
- 1/3 cup vegetable oil
- all-purpose flour for dusting
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 1/2 pounds venison backstrap (see Note)
- 1 medium onion, cut into strips
- 1 medium bell pepper, cut into strips
- Cooked rice
- Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
- Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
It is deer season. Venison isn’t one of my favorite meats to eat but I will eat it if hubby brings one home. I try to cook the venison in spicy dishes so I don’t taste the wild taste as much. It usually works. We had some summer sausage made this time with jalapeno and cheese in it. It turned out really good. We got a lot of hamburger and I need to be creative, thinking of ways to cook it besides using it in chili and spaghetti. I decided to cook it in a Taco Pie. The seasonings are spicy and I never would have known I was eating deer. If you aren’t a fan of venison and have some meat, give this recipe and try.
Venison Taco Pie
1 can refrigerated crescent dinner rolls
1 lb ground venison
3/4 cup chunky salsa
2 tablespoons taco seasoning mix
1 cup shredded cheese
shredded lettuce, as desired
diced tomato, as desired
Extra chunky salsa, as desired on top
Sour Cream, as desired on top
Heat oven to 375 degrees. Unroll dough, separate into triangles and place into an ungreased pie pan. Press over the bottom and up the sides to form the pie crust. Brown venison over medium heat, stirring occasionally, until thoroughly cooked. Stir in salsa and taco seasoning mix; simmer for 5 minutes. Spoon venison meat mixture into the crust-lined pan; top with cheese. Bake 15-18 minutes or until crust is deep golden brown and cheese is melted. Top with lettuce, tomato, salsa, and sour cream, as desired.
Oh my this turned out so good. The family loved it. Simmering the sauce can take some extra time but if that can be done ahead of time, this would be a quick dish to assemble on a busy weeknight.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
2 teaspoons oregano
1 teaspoon basil
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add oregano, basil and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
Adapted from Martha Stewart