Taco Pasta Casserole Recipe

Like I mentioned last week, Kevin and I have been on a Mexican food kick. Every. Single. Day. For another change up to the regular stand by of jacked-up-nachos or tacos, this casserole is the perfect option. It takes a little longer to prepare than a simple taco, but it's filling and delicious--and it could easily feed a large family if the recipe is doubled. 

Taco Pasta Casserole Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

1/2 pound ground beef

1/2 box whole wheat penne pasta

1/2 green pepper, chopped

1/2 onion, chopped

2 garlic cloves, minced

1/2 cup frozen or fresh corn

1/2 jalapeno pepper, chopped finely

1 small tomato, chopped

1/4 cup taco seasoning

1/2 cup water

1/2 cup sour cream

1/2 cup shredded mozzarella

1/2 cup crushed tortilla chips (use up the bottom of the bag remnants!)

Directions

Boil water in a medium saucepan and cook pasta just before completely cooked. Strain and set to the side. 

In a large skillet, brown the ground beef, crumbling it as you go. Drain the grease off the meat and return to the hot pan. Add in peppers, onions, garlic, and corn and saute until softened and fragrant. Stir in the tomatoes. Sprinkle the meat/veggie mixture with taco seasonings and stir in water. Let simmer 2-3 minutes. Stir in sour cream and cheese. Mix until melted and evenly distributed. 

Add the pasta into the meat mixture. Stir well. 

Preheat oven to 350 degrees. Spray a 9x9 inch 2 quart baking dish with cooking spray. Pour in the pasta/meat mixture and sprinkle evenly with crushed tortilla chips. Bake for 25-30 minutes until bubbling and browned. 

Serve with additional chips, hot sauce, and fresh cilantro if desired. 

Deep Dish Pepperoni and Green Pepper Pizza Recipe

This deep dish crust has THE BEST flavor and the perfect combination of crisped bottom and soft inside crust. Yum!! Our favorite toppings include lots of mozzarella cheese with pepperoni, onions, green peppers, and fresh garlic. Welcome to our Friday Night Favorite. 

Deep Dish Pepperoni and Green Pepper Pizza

recipe adapted from Two Peas and Their Pod

Ingredients

For the dough:

1 cup milk 

1 Tbsp butter

1 Tbsp  sugar

1 tsp salt

2-1/4 tsp instant dry yeast

5 cups all-purpose flour 

1 cup of water--added incrementally 

For the pizza topping:

12 slices pepperoni

1/2 small onion, thinly sliced

1/2 green pepper, chopped

2 garlic cloves, minced

1/2 jalapeno pepper, finely chopped 

1-1/2 cup (divided) mozzarella cheese, shredded 

1/2 cup (or more) pizza sauce

Directions

In a small saucepan heat the milk to just before boiling (to scald.) Turn off heat and stir in butter, sugar and salt. Remove from heat and allow the milk mixture to cool until it is just warm to the touch. Stir in yeast and let sit for 5 minutes.

Pour the milk mixture into the bowl of stand mixture and, using the beater blade, mix in one cup of flour at a time, until the dough comes together and pulls away from the edges of the bowl. Add the cup of water one tablespoon at a time. At this point, add additional flour if the dough is still wet and sticky. Change to the dough hook and knead for 8 minutes. The dough should be soft and springy when touched. 

Grease a second large bowl and transfer the dough to this new bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size. 

Once dough is risen, preheat the oven to 400 degrees F. Punch the dough down to remove the air bubbles. Knead for 1 minute on a lightly floured surface. Cut the dough into 2 or 3 separate pieces, reserved the extra dough balls for another time. (Wrap each piece of dough in plastic wrap and place in a freezer bag. Freeze.) 

Roll out the dough to a 14 inch circle. Butter the cast iron skillet on the sides and bottom. Press the dough into the skillet and up the sides of the pan. 

Spread with pizza sauce and 1 cup cheese, reserving 1/2 cup of the cheese for the top. Then sprinkle the remaining toppings--pepperoni, peppers, onions, garlic. Top with remaining cheese. (You may roll down the high edges of the crust in you wish.) 

Bake for 25-30 minutes until crust is golden brown. Remove from the oven and let the pizza sit in the pan for an additional 10 minutes. Remove to a cutting board and slice. 

Serve with additional pizza sauce for dipping. 

Fresh Cabbage and Veggie Wrap Recipe

I have been on a bit of a cabbage kick lately. I used to think this heavy head of lettuce-like leaves were only for my grandma and her really smelly cabbage rolls (which I probably thoroughly enjoy now.) But I have had an extreme change of heart toward cabbage. I LOVE it. It's perfect to use in the fresh form as well--so crunchy and filling and fairly mild in taste. 

This veggie wrap is an amazing lunch, over flowing with vegetables and nutrients. I can't wait for another chance to make one for lunch. 

Fresh Cabbage and Veggie Wrap Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2- 8-10 inch soft flour tortilla

1/2 whole carrot, grated

1/4 whole green pepper, chopped

1/2 cup freshly shredded cabbage

1/4 cup chopped tomatoes

thinly sliced onion, to taste

2 Tbsp light Ranch dressing

freshly grated pepper

Directions

Arrange the vegetables down the center of each tortilla. Drizzle lightly with Ranch. Sprinkle with pepper. Tuck in the bottom edge and then wrap each side tightly around the toppings. 

Enjoy! 

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Deep Dish Sausage and Pepper Pizza Recipe

Pizza is a Friday night must-have in our house. No questions asked. Most of the time our pizza is the same. (I like routine). Crust a la bread machine, sauce, cheese, green peppers, pepperoni, onion. The result is a nice crispy crust on the thin side. We love it. 

But every once in a while I like to switch it up. And if mention DEEP DISH Kevin is drooling instantly. (Ok, so I'm the drooler, but whatever). :)  This crust has a phenomenal flavor and the sausage and pepper topping is reminescent of my Italian roots. 

Hey! It's Friday night! Try this recipe!

Deep Dish Sausage and Pepper Pizza Recipe

recipe adapted from Two Peas and Their Pod

Makes 1 medium pizza, plus dough for a second (or even third) pizza

Ingredients

For the dough:

1 cup milk 

1 Tbsp butter

1 Tbsp  sugar

1 tsp salt

2-1/4 tsp instant dry yeast

5 cups all-purpose flour 

1 cup of water--added incrementally 

For the pizza topping:

2 Italian sausages, casings removed

1/2 small onion, thinly sliced

1/2 green pepper, chopped

2 garlic cloves, minced

1/2 jalapeno pepper, finely chopped 

1-1/2 cup (divided) mozzarella cheese, shredded 

1/2 cup (or more) pizza sauce

Directions

In a small saucepan heat the milk to just before boiling (to scald.) Turn off heat and stir in butter, sugar and salt. Remove from heat and allow the milk mixture to cool until it is just warm to the touch. Stir in yeast and let sit for 5 minutes.

Pour the milk mixture into the bowl of stand mixture and, using the beater blade, mix in one cup of flour at a time, until the dough comes together and pulls away from the edges of the bowl. Add the cup of water one tablespoon at a time. At this point, add additional flour if the dough is still wet and sticky. Change to the dough hook and knead for 8 minutes. The dough should be soft and springy when touched. 

Grease a second large bowl and transfer the dough to this new bowl. Cover with plastic wrap and let rise for 2 hours or until doubled in size. 

While the dough is rising, heat a 10 inch cast iron skillet to medium heat. Once preheated, add the ground Italian sausage to the skillet and brown. Don't over-stir. Allow a nice crisp crust to form on the edges. Remove the sausage to a plate. 

Once dough is risen, preheat the oven to 400 degrees F. Punch the dough down to remove the air bubbles. Knead for 1 minute on a lightly floured surface. Cut the dough into 2 or 3 separate pieces, reserved the extra dough balls for another time. (Wrap each piece of dough in plastic wrap and place in a freezer bag. Freeze.) 

Roll out the dough to a 14 inch circle. Butter the cast iron skillet on the sides and bottom. Press the dough into the skillet and up the sides of the pan. 

Spread with pizza sauce and 1 cup cheese, reserving 1/2 cup of the cheese for the top. Then sprinkle the remaining toppings--sausage, peppers, onions, garlic. Top with remaining cheese. (You may roll down the high edges of the crust in you wish.) 

Bake for 25-30 minutes until crust is golden brown. Remove from the oven and let the pizza sit in the pan for an additional 10 minutes. Remove to a cutting board and slice. 

Serve with additional pizza sauce for dipping. 

  

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Italian Pasta Soup Recipe

After spending a few minutes chopping peppers and onions and defrosting our gift of lean ground venison, I was quickly beginning to have an idea what we might be having for dinner. This is what I knew: a) it was going to be some kind of soup, b) I was leaning toward a broth-y soup, c) it would be a bit spicy, d) it would taste good with a mix of peppers and onions and celery. 

I tossed this and sprinkled that until the final product was taking shape in the pot. By the time I added the whole wheat penne to the soup, I was fairly certain this was going to be a winner. I was so thrilled to hear Kevin say, "This needs to go on our 'must make again' list."  

Italian Pasta Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4 

Ingredients

1/2 pound ground beef or venison 

1 small onion, chopped

1 jalapeno, seeded and chopped

1/2 green pepper, chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1/2 tsp pepper

1 tsp oregano

1/2 tsp thyme

1 pinch crushed red pepper

1 -14.5 oz can diced tomatoes

1 - 8 oz can tomato sauce 

2 cups beef broth or bouillon

2 cups water

2 cups short cut pasta, ditalini or penne

for topping, Parmesan cheese and additional crushed red pepper

Directions

In a large stock pot brown the ground beef over medium heat. Add in onion, jalapeno, green pepper, garlic, and celery. Saute until softened. Sprinkle in pepper, oregano, thyme, and crushed red pepper, then stir in diced tomatoes and tomato sauce. Cook 3-5 minutes. Stir in broth and water and bring to a full rolling boil. Add in short cut pasta and cook until pasta is softened. 

Serve with grated Parmesan cheese and additional crushed red pepper if desired.  

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Spinach, Pepper, and Onion Omelet Recipe

Omelets are perfect for breakfast, lunch, or dinner. They are totally versatile and customizable to your flavor preferences. They can include any variety of meat--ham, sausage, bacon--or vegetables--peppers, onions, spinach. I love this about omelets. 

This particular omelet is most certainly nutritious--loaded with protein and filled with fresh veggie nutrients. I omitted cheese and meat to keep calories low. 

Whether you're feeding your family or you're home alone, this is the perfect meal option. 

Spinach, Pepper, and Onion Omelet Recipe 

recipe by adorkablerecipes.blogspot.com

serves 1

Ingredients

2 large eggs

1 Tbsp milk

4 strips green pepper, chopped

2 Tbsp chopped red onion

1 cup fresh baby spinach, finely chopped 

1 garlic clove, minced

Directions

Heat a large skillet to medium heat. Spray with non-stick cooking spray. 

In a medium bowl, beat eggs until foamy. Beat in milk. Stir in vegetables and garlic. Check to be sure the pan is preheated by sprinkling with water. If the water sizzles, you're good to go. Pour the egg mixture into the pan, rocking the pan around to distribute eggs evenly. Cover with the skillet's lid or tin foil. Cook 3-5 minutes. Now, you have 2 options. Once the majority of the omelet is set, you can 1) flip the omelet over to finish cooking the other side or 2) lift an edge of the omelet and tilt the skillet to allow any remain liquid egg to run to the underside of the omelet. Cover with the lid or foil once again and cook until egg is no longer runny. Remove to your plate. Eat. 

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Super Spicy Three Pepper Chili Recipe

After a day of canning tomatoes with my good friend, we discovered one of the jars didn't seal and it needed to be used this week. With the cooler weather rolling in, I decided chili was definitely the way to go. Overflowing with fresh, spicy peppers, and hearty tomatoes and kidney beans, this chili is sure to please the spicy heat lovers in your life. 

Super Spicy Three Pepper Chili Recipe

recipe by adorkablerecipes.blogspot.com

Serves 6

Ingredients

1 medium onion, chopped

1 green pepper, chopped

1 banana pepper, chopped

1/2 jalapeno pepper, finely chopped

3 cloves garlic, minced

1/2 tsp Italian seasonings 

salt

pepper

2 --14.5 oz cans kidney beans, drained and rinsed 

1 quart stewed tomatoes 

1--8oz can tomato sauce

3-4 cups water 

Directions

Heat a large stock pot over medium heat and drizzle with oil twice around the pan. Once oil is hot, add onions, peppers, and garlic and cook until softened. Sprinkle with seasonings. Stir in beans and tomatoes, breaking up tomatoes as desired. Add in tomato sauce and water. Stir. Bring to a boil. Reduce heat and simmer at least 30 minutes--up to 5 hours (the longer the better!) 

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Jerk Chicken Soup Recipe

When I saw Rachael Ray making Jerk Chicken Soup on her daytime tv show, I knew that was "what's for dinner tonight." You see, Kevin and I have a soft spot for anything "jerk." Before our cross cultural studies trip to Jamaica in 2006, we couldn't have told you what that even meant. I thought it was a mean way of referring to their chicken. But no!  

Jerk is a dry rub filled with garlic, chili powder, crushed red pepper, and loads of other Jamaican secret ingredients. No American look alike can quite compare. 

But this soup was totally delicious, super spicy, and just a bit reminiscent of our weeks spent on the Caribbean island. 

Jerk Chicken Soup Recipe

recipe adapted from rachaelrayshow.com

Ingredients

2 Tbsp canola  oil

1-1/2 cup shredded cooked chicken
1 inch piece fresh ginger, grated

1 onion, finely chopped

4 cloves of garlic, finely chopped

4 cups chicken stock (or 4 cups water and 2 chicken bouillon cubes)

2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)

1 tsp thyme

1 Tbsp smoked paprika or sweet paprika

1 tsp allspice 

1/4 tsp ground cloves

1/4 tsp nutmeg

Salt and pepper

One 14.5-ounce can diced tomatoes

1/4 cup Worcestershire sauce

2 tablespoons cider vinegar

Scallions, thinly sliced, for garnish

Sour cream, for garnish

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chile peppers. Stir in chicken and add thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes,  Worcestershire, and vinegar; simmer to combine the flavors, about 5 minutes. (This can be simmered for hours to enhance the flavor.) Serve in bowls and top with the scallions.

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Fresh Salsa Soup Recipe

With a fridge full of fresh ingredients that desperately needed to be used, a chilly fall afternoon, and a husband who wouldn't be around for dinnertime, I knew soup was the perfect solution. I chopped and diced everything in sight and came up with a hearty, brothy, spicy, delicious soup that Kevin and I loved. It made enough for seconds and leftovers!  

Fresh Salsa Soup Recipe  

recipe by adorkablerecipes.blogspot.com

Makes 6 servings 

Ingredients

canola oil 

1/2 large onion, diced

1 green pepper, diced

3 cloves garlic, minced

1/2 jalapeno pepper, seeded and diced

2 ears of corn, kernels cut off

2 large tomatoes, diced

1--14.5 oz can black beans, drained and rinsed

1/2 tsp basil

1/2 tsp oregano

2 tsp cumin

1 Tbsp chili powder

pepper

3 cups water

2 beef bouillon cubes 

Directions

In a large stock pot, drizzle canola oil once or twice around the pan. Once heated to medium or medium high, add onions, peppers, and garlic and saute for 3-4 minutes, until softened. Add in corn and tomatoes and cook another 5-10 minutes, stirring occasionally. Stir black beans, and spices then add the water and bouillon cubes. Bring to a boil, and reduce heat to medium high for 10-15 minutes (minimum) to allow flavors to meld. (This can be simmered for hours, if desired.) 

Serve with a side of tortilla chips and sour cream!

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Italian Potato Salad Recipe

In an effort to take a delicious dish to our first potluck at our new church, I new some sort of potato salad would be a winner. I'm really not a huge fan of mayo-laden salads. Yes, I eat them and even enjoy them, but I can rarely bring myself to add that much mayonnaise to a dish. :) I decided to create a mayo-free version. Basically I took my traditional salad ingredients and replaced the lettuce with cooked potatoes. It turned out delicious! And no worrying about how long it's been out of the refrigerator! Bonus. :) 

Italian Potato Salad Recipe

recipe by adorkablerecipes.blogspot.com

Serves 6-10 

Ingredients

8-10 medium potatoes, peeled and cubed

1/2 green pepper, chopped

1/2 medium onion, diced

1-1/2 cup cherry tomatoes, sliced

1 garlic clove, minced

salt 

pepper

1/2 tsp Italian Seasoning

1/4 tsp Paprika

Olive Oil

Balsamic Vinegar 

Directions

Add cubed potatoes to a large pot and cover with water by one inch. Bring to a boil and cook until just tender, about 8 minutes. Drain and return to warm pot to allow water to evaporate for 10-20 minutes. Add in remaining ingredients, drizzle in olive oil and vinegar (2 turns around the pan for each). Gently toss together. Keep refrigerated until serving.  

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Fresh Summer Vegetable Salad

This recipe came from my need for an afternoon snack. Normally I grab a handful of pretzels or an apple and peanut butter. Sometimes, I go for something much less healthy. But this particular afternoon, fresh produce was calling my name. A chop here, a chop there and a beautiful, satisfying bowl of veggies sat before me. Delicious! 

Fresh Summer Vegetable Salad

recipe by adorkablerecipes.blogspot.com

Serves 1

Ingredients

1/2 Roma Tomato, chopped

1/4 Green Pepper, chopped

1/4 Yellow Summer Squash, chopped

Salt

Pepper

Drizzle of Red Wine Vinegar

Directions

Combine all ingredients in a small bowl. Stir to combine. Serve cold. Eat and enjoy! 

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Summer Squash and Sausage

When I received a few homegrown summer squash and zucchini from our neighbors, I knew I wanted to find new and creative ways of incorporating them into our meals. We didn't have much time before the first night of VBS, so I started chopping vegetables before I had any clear idea of the direction I was going. When the sausage came to mind, everything fell into place. 

This meal is simple, but so fresh and delicious. I can't wait to have it again soon!

Summer Squash and Sausage

recipe by adorkablerecipes.blogspot.com

Serves 2-4

Ingredients

2 fully cooked sausages, sliced

1/2 green pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

1 medium summer squash, cut into cubes

1/2 tomato, diced

Canola oil

Salt

Pepper

Directions

Drizzle a large skillet with canola oil. Bring up to medium heat. Add sausage, pepper, onion and garlic. Let sit 3-4 minutes before stirring. Add in squash. Cook 3-4 more minutes. Stir. Add in tomato, salt and pepper.  Cook another 3-4 minutes. 

Serve warm, with grated Parmesan cheese if desired. 

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Salsa Pasta

With homemade pico de gallo needing to be used and a hankering for pasta, I brainstormed this funky, fresh idea for dinner. (I probably shouldn't use "hankering" and "pasta" in the same sentence. Maybe it's in honor of my West-Virginian-Italian relatives...) With a few fresh ingredients I had on hand thanks to the bounty of summer produce, this was quick and easy to fix and a success for both mine and Kevin's palates. 

Salsa Pasta

recipe by adorkablerecipes.blogspot.com

Serves 2 

Ingredients

1-1/2 cups uncooked rotini pasta

1/2 onion, sliced

1 clove garlic, minced

1/4 green pepper, sliced

1 cup fresh pico de gallo

Canola oil

Directions

Fill a 2 quart sauce pan with water and bring it to a boil. Add pasta and cook to al dente. 

In the meantime, drizzle a skillet with canola oil and heat over medium. Add garlic, onions and peppers and saute until softened. Stir in salsa. Cover and cook 5-10 minutes, adding pasta water a few tablespoons at a time to achieve desired consistency. 

Drain pasta. Plate and pour salsa sauce over top. Sprinkle with Parmesan cheese if desired. 

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Cheesy Chicken & Peppers Sandwich

We were both hungry for dinner, but neither of us had a concise idea for what to prepare. Chicken sounded good. It always does. So I defrosted a few small boneless chicken tenderloins. We had lots of fresh peppers in the fridge and a new-to-us type of cheese--white cheddar. At first I was thinking "patty melt," but quickly decided I didn't want to be that unhealthy. Toasting the buns provided a perfect crispness, reminiscent of the grilled sandwich, but without the butter.

This sandwich hit it out of the park! We were both totally in love with the meal, made complete with a heaping side of broccoli.


Cheesy Chicken & Peppers Sandwich 

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

1 boneless, skinless chicken breast

salt 

pepper

garlic powder

1/4 red onion, sliced thinly 

1/4 yellow pepper, sliced thinly

1/4 jalapeno pepper, sliced thinly 

2 slices white cheddar cheese

2 hamburger buns (I recommend these OR your favorite.)

Directions

Heat a large skillet over medium heat. Drizzle with canola oil. 

Slice the chicken breast in half width-wise (butterfly style) and pound out to even thickness. Sprinkle with salt, pepper, and garlic powder. Add to hot pan. Cook 3-4 minutes, turn. Add peppers and onion to the pan. Cook chicken and peppers 3-4 minutes. Add white cheddar cheese slices to the top of chicken. Cover pan to melt cheese. 

Toast hamburger buns. Place cheesy chicken breast atop bun and arrange half of the peppers and onions on top. Repeat for second sandwich. 

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Eggplant, Sausage and Peppers {Italian Style}

In my refrigerator sat a beautiful eggplant, just asking to be eaten. I don't always never know how I'm going to use an eggplant when I buy it. For some reason it's one of the more unique vegetables (although I'm fairly certain it's a fruit) and doesn't naturally lend itself to versatility. But maybe that's because I never experienced eggplant before the last few years. 

I was missing out. Aside from the potential potent bitterness if not prepared correctly, this lovely piece produce is perfect for sandwiches, Italian dinners, and soups. I also look forward to making a dip with a future eggplant. ;)   

This particular dinner is simple to prepare, but allow yourself about 45 minutes of time before dinner to give everything time to saute then bake. Bubbling with cheese, overflowing with nutritious eggplant, and with an added flavor bonus of sausage, this meal was a HUGE success in our house. I had seconds! 

Eggplant, Sausage and Peppers {Italian Style}

recipe by adorkablerecipes.blogspot.com

Serves 3

Ingredients

1 medium eggplant, sliced into 1/4 inch thick rounds

1/2 green pepper, sliced

1/2 onion, sliced

2 garlic cloves, chopped

2 fully-cooked sausage links, sliced

1/2-1 cup pasta sauce 

1/4-1/2 cup shredded mozzarella cheese

sprinkle of Parmesan cheese

canola oil

salt

pepper

Directions

Sprinkle eggplant slices with salt and place in a bowl of cold water for 10 minutes. Remove and pat dry. 

Preheat oven to 350 degrees.

Heat a large skillet over medium heat, drizzle with canola oil. Working in batches, arrange eggplant slices in the pan, sprinkle with pepper, and cook 5 minutes on each side. Cook the next batch of eggplant and add peppers, onions, garlic, and sausage to the pan to saute for 5 minutes. 

Stir in pasta sauce and all of the cooked eggplant in the skillet. Arrange in the bottom of a greased 9x9 inch pan. Sprinkle with Parmesan and Mozzarella cheeses. 

Bake for 15-20 minutes or until cheese is melted and sauce is bubbling. 

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Sausage, Peppers & Potatoes (Slow Cooker)

In search a a perfect quick and delicious after-church meal, I came up with this tasty combination. Potatoes, sausage and peppers (with onions and garlic of course!) is one of our favorite combinations. Traditionally I cook up the trio in a large skillet. In the name of efficiency, I opted to give the crockpot a chance to shine. 

Boy, are we glad I did! This was SO fast and SO tasty. Double the recipe and feed your family with this recipe today!  

Sausage, Peppers & Potatoes (Slow Cooker)

recipe by adorkablerecipes.blogspot.com

serves 2-3

Ingredients

2 fully cooked sausages

3 small red potatoes, cubed

1/2 onion, diced

1/2 green pepper, sliced

salt 

pepper

1/4 tsp oregano

1/4 tsp basil 

1/2 cup water

Directions

Combine all ingredients into a 4 quart slow cooker. Cook on high 3-4 hours, or on low 5-6 hours. 

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Creamy Sausage and Pepper Pasta

Creamy Sausage and Pepper Pasta 

recipe by adorkablerecipe.blogspot.com

Serves 2-3

Ingredients

2 cups short cut pasta

canola oil

2 large smoked sausages, sliced

1/2 onion, chopped

1/2 green pepper, chopped or sliced

2 cloves garlic, minced or grated

salt

pepper

1/2 tsp Italian seasoning

1-1/2 cup pasta sauce (your favorite!)

1/2 cup half and half 

Directions

Boil water in a 2 or 3 quart sauce pan. Cook pasta of choice. 

Heat a large skillet over medium heat, drizzle with canola oil. When pan is hot, add sausage slices. Cook for 2 minutes on the first side. Stir/turn slices and add onions and peppers. Cover pan and cook 5 minutes. Stir. Add in garlic, salt, pepper, and Italian seasoning. Cover pan once more and cook until peppers are softened. Stir in pasta sauce. Stir in half and half. Add up to 1/4 cup pasta water (water from the cooking pasta pot) to reach desired consistency. 

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Chicken Fajitas

This is the type of meal I whip up on a regular basis--normally when I have no advanced plan for dinner and I throw random things in a skillet and see what inspires me. This is delicious and easy--and don't be afraid to change things up to suit your pantry and palate needs. 

Serves 2-3 people 

Ingredients

2 small boneless, skinless chicken breasts (or one large sliced in half--butterfly style)

1/2 green pepper, sliced

1 small onion, diced

1-2 garlic cloves, minced

1 Roma tomato, diced

1/2 jalapeño, finely chopped

Cumin

Taco Seasoning, optional

Salt

Pepper

5-8 corn tortillas (~5inch)

Directions

Heat a skillet to medium low and drizzle with EVOO or canola oil. Add onions and garlic and green peppers. Sauté until softened. Meanwhile, pat taco seasoning onto both sides of the chicken. Rearrange veggies in the skillet to make room for the chicken breasts. Cover and cook for about 4 minutes on one side--do not move the chicken around--let it cook. Flip chicken and stir veggies. Add in tomatoes. Sprinkle with salt, pepper, cumin, and additional taco seasoning if desired. Cover and let cook for another 3-4 minutes. 

Heat another skillet to high. Place one tortilla at a time in the skillet for 20-30 seconds per side. Cover and keep warm. 

Fill tortilla with fajita mixture and top with sour cream and chopped cilantro if desired. 

Southwestern Stuffed Peppers

I love green peppers. 

If you don't, I'd recommend passing on this recipe.

Which is unfortunate, because it's delicious. 

But nonetheless, it's kind of heavy on the green pepper. 

Our farmer's market is selling green peppers for a quarter each so I've been stocking up each time I shop. I figure I can slice them and freeze them if I can't use them all up in time.  But tonight, we opted for stuffed peppers. And I decided to not use a recipe. I was winging it. And I didn't really know which direction I was going for a bit. I started with sautéing the garlic and onions because that's what I start every dish with. :) After that, I realized I wanted to take this the "Mexican" route using the jalapeños and corn and cumin to bring the flavors to life. It turned out beautifully. 

Ingredients

2 whole green peppers

canola oil or EVOO

2 cloves garlic, minced

1/2 small onion, finely chopped

1/2 jalapeno pepper, finely chopped

1/2 carrot, grated

3/4 cup corn (frozen is fine)

2 Tbsp tomato paste

salt and pepper 

1 tsp cumin 

1 cup enchilada sauce 

1-1/2 to 2 cups cooked rice 

Directions

Preheat oven to 400 degrees. 

Heat a large skillet to medium low heat and drizzle with oil. Sauté onions and garlic until soft and fragrant. Add jalapeños and carrots and corn. Cook until softened. Stir in spices and tomato paste. Cook 5 minutes to meld flavors. Stir in enchilada sauce and cook 5 more minutes. Stir in cooked rice (as little or as much as you desire to a thick, but moist consistency.) 

Wash peppers and slice the tops off. Scoop out veins and seeds. Stuff peppers with filling. Recap if desired. Cover loosely with foil and bake 30-40 minutes or until peppers are fork tender--or softened to your preference (we like ours with a bit of crispness, while most recipes desire a soft pepper--your choice!)

Serve with a bit of grated cheese. 

Spicy Italian Sausage Chili

I was heading up a big fundraising event for our youth group.

The Church-wide Chili CookOff and Softball Night. 

Everyone was encouraged to bring their best pot of chili. 

And winner would go home with a $10 Applebee's gift card! 

Though I had been planning and plotting this event for months, one thing never occurred to me.

I should make chili. 

(Brilliant, right?!)

Participating in the chili cook-off hadn't, for whatever reason, entered my mind. 

Until the night before the event. 

So I figured I could throw something together as I always do.

This chili has a flavor all its own. 

It stands apart from the many other chilis I have created in the recent months of chilled temperatures. 

I started with the slices of sausage--my husband's fabulous idea. 

And from there the idea of an Italian themed chili was born. 

This turned out amazingly well. 

And while I didn't win, I did receive numerous compliments. 

Mostly from the teens! 

I'll take that! 

and you should make this!

Ingredients

canola oil, drizzle

3 sausage links (of your choice), sliced or ground 

3 cloves garlic, minced

1 whole onion, finely diced

1/2-1 whole carrot, grated (more=added sweetness)

2 small green peppers, diced

1/2-1 whole jalapeno, fined diced 

Salt

Pepper

1 tsp parsley

1/2 tsp basil

1/4-1/2 tsp chili pepper flakes

1 Tbsp (or more) chili powder

1-15 oz can diced Italian style tomatoes

2-15 oz cans kidney beans, drained and rinsed 

1 cup (8oz) beef bouillon broth

1-28oz can crushed Italian tomatoes

1-8oz can tomato sauce

1-8 oz can tomato paste 

1-2 cups water (depending on desired consistency) 

Directions

Heat large stock pot drizzled with canola oil to medium-medium high heat. Add sausage, onions and garlic and don't stir. This will allow the sausage to develop its color and release its flavor to the bottom of the pan. Stir and add in shredded carrot, green peppers and jalapenos. Cook until all the veggies are softened and fragrant. Add in salt, pepper, parsley, oregano, chili flakes, and chili powder. Stir to combine. 

Stir in beans and diced tomatoes. Stir in beef broth, using a wooden spoon to scrape (deglaze) the bottom of the pan--scraping up all of the delicious flavors of the sausage. Stir in remaining ingredients (adding water only to desired consistency). Let simmer 1 hour or more.