Italian Peppers and Sausage

Sausage and Peppers

ringaroundtherosies.net

 

 



I found this pinterest as well. (Yes I have a slight obsession with Pinterest) The link above will take you to a post with several recipes on it. I have only tried this one so far though.

I loved this one and will add it to my routine for sure! Its super easy and was yummy. It has a fresh taste to it!


6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans Italian diced tomatoes
2 tbs Italian seasonings

Split between 2 gallon sized freezer bags, seal, mix, lay flat, freeze

Directions for Bags:
Add drizzle of olive oil, cook on low for 6 hours, serve over hot noodles or fresh French bread with mozzarella cheese.



Pumpkin French Toast Bake

Pumpkin French Toast Bake

minimalistbaker.com

 

 

 

 

I have to say the first run on this one was a little disappointing to be honest. It needs another flavor and I didn't have the nuts, nor do I like nuts in my food, to put in it. I will be doing another run on this one to see if I can find another flavor to add in.

3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
7 large eggs
2 cups milk (any kind)*
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)



Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.

In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.

In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.

Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Nutrition Information:
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 g Protein: 7.8 g

Buttermilk Chicken

 

Here is the the original post.



This is yet another Pinterest find. I tried this one because my sister tired it and loved it. Sadly....I did not like it at all.


3 pounds chicken thighs or drumsticks
3 cups buttermilk
1 tablespoon paprika, plus more for sprinkling over the chicken
1 tablespoon sugar
1 tablespoon sea salt
Very generous amount of freshly ground black pepper
3 tablespoons olive oil
2 sprigs rosemary

In a large bowl, stir together the buttermilk, paprika, sugar, salt, and black pepper. The buttermilk will turn a nice light shade of pink.

Place the chicken in a gallon-size freezer bag and pour the buttermilk brine over it. Seal the bag and shake so that all the chicken pieces are well-coated. Allow the chicken to marinate 2 hours at the bare minimum, or ideally 7+ hours, or 1 to 2 days for the best flavor.

Preheat the oven to 350 degrees F. Line a roasting pan or sheet tray with foil or parchment. Remove the chicken pieces from the marinade and arrange them in the pan. Brush the tops with the olive oil, then sprinkle a bit of salt and enough paprika to add a nice red hue to the top. Roast for 30 to 35 minutes. In the last 10 to 15 minutes of roasting, carefully slide the pan out half-way, sprinkle a bit of rosemary over the chicken, then return the pan to roasting. The chicken is done when the top has a deep golden-reddish hue and juicy-looking all over. Transfer the chicken and rosemary to plates and serve with roasted potatoes or a side salad.

Buttermilk Parmesan Pork Chops

Buttermilk Parmesan Pork Chops

This Woman Cooks

 

I found this one on Pinterest as well. I love pork chops and I love cheese so I knew I wanted to try it! I will say that I did not use near as much bread crumbs that this calls for. I also added some of my favorite seasonings to the bread crumb mixture. I loved this one. It will be a repeat in my house for sure!!


4 thin-sliced, boneless center cut pork chops
2 cups low-fat buttermilk
2 cups panko bread crumbs
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese + a little more for garnish
3 tablespoons olive oil
3/4 cup chicken stock

Tenderize and trim fat from pork chops if you’d like.Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them. Preheat oven to 325 degrees.

In a bowl, combine panko, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk, letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only! You don’t want them to toughen up. After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes.

Corn Dog Muffins

 

 

 

When I found this recipe on Pinterest I knew I had to try it as soon as possible. I mean how could I not try it, a healthier version of corn dogs?! Sign me up! So I stopped by the store on my way home from work and got the supplies.

 

This is a quick and easy dinner for sure. It isn't something I will do all the time but once in a while it will be repeated!

 

1 box Jiffy corn muffin mix

1/2 package hot dogs

 

Prepare the muffin mix according to the directions on the box. Then but up the hot dogs into bite sized pieces and distribute evenly among 12 muffin pans. Pour muffin mixture evenly in the muffin cups. Bake until mixture is done. Enjoy them hot!!

*I will add cheese to the mixture next time I do this.



 

 

 

 

 

 

Fiesta Chicken Enchiladas

Fiesta Chicken Enchiladas

Spread a Little Joy Cookbook

1 small onion, chopped
1 clove garlic, minced
1lb. cooked boneless skinless chicken breasts, shredded
1 cup salsa, divided
4oz cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp ground cumin
1 cup shredded cheddar & Monterey jack cheese, divided
8 flour tortillas (6 inch)

Heat oven to 350.

Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook 2 minutes. Add chicken, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish prayed with cooking spray; top with remaining shredded cheese and salsa.

Bake 15-20 minutes or until heated through.

Stuffed Pork Chops

I have gotten the idea in my head to try cooking meals and freezing them. I found a really cool book at Boarders and purchased it. It is called Once-A-Month-Cooking. I highly recommend this book. There are a few known issues with it but overall it is a fantastic book! Here is one of the recipes I have prepared, frozen, thawed, and cooked.

Stuffed Pork Chops

2 Pounds thick boneless pork chops
1 cup grated mozzarella cheese
1 4-ounce can sliced mushrooms stems and pieces
¼ cup minced fresh parsley
½ teaspoon salt
¼ teaspoon pepper
½ cup seasoned bread crumbs
1 large egg

In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat egg in one; sprinkle the bread crumbs in the other.
Slit each pork chop lengthwise about ¾ of the way through the chop. Stuff with the cheese-mushroom mixture. Then Dip and roll the chops first in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze.
When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350 for 40 minutes.

My notes:

I am not a fan of mushrooms, aka fungus, soooooo I used artichoke hearts in place of the mushrooms. It turned out really good!

I used garlic bread crumbs. I think it added a nice touch of flavor.

I would also advise to make the "pockets" in all of your pork chops then move on to the other steps.