Sausage, Potato & Peppers

I've been craving sausage lately so I went on to Pinterest to find a good recipe and I found a couple that sounded good, this being one of them. I found the recipe via www.lilasapron.com. Super easy to prepare and to make. Instead of adding the Creole seasoning and rosemary, I added Cajun seasoning and Italian seasoning. I ate it cold for lunch today at work and it tasted really good cold, as well as hot. So this will be something I will make again! You can also change up the seasonings and add pretty much whatever you like, which is always nice!

Sausage, Potato & Peppers (3-4 servings):

1 pkg of your favorite sausage links, sliced
4-5 decent-sized potatoes, cut into chunks or sliced (Yukon or red bliss)
1 small jar banana peppers, drained
1-2 bell peppers, sliced
Olive oil
Salt & pepper
Cajun or Creole seasoning
Rosemary or Italian seasoning (or anything to your liking)

Line a baking sheet with foil and spray with cooking spray. Place all the ingredients, except the olive oil and seasonings on the baking sheet. Sprinkle with a generous amount of olive oil to coat all the ingredients. Add salt, pepper, Italian and Cajun seasonings, again enough to coat the ingredients. Not sure the measurements-just use what you want. Mix everything together with your hands so it's evenly coated.

Bake at 400 for 30-35 minutes, until the potatoes are tender. Enjoy!




Everything minus the banana peppers and seasonings, all chopped up and ready to go...






Fresh from the oven...






Enjoy!...

Cheesy Beef & Bow Ties

I'm not sure where I got this recipe from but I used to make it all the time. I made it again a couple weeks ago and I forgot how good it was! It reminds me of a homemade version of Hamburger Helper. You can use ground beef or turkey with it and it still tastes the same. I'll keep making this recipe again and again!

Cheesy Beef & Bow Ties (4 servings):

6 oz uncooked bow tie pasta
1 lb ground turkey or beef
1/2 c chopped green onions, 2 tbsp reserved for garnish
1 (10 3/4 oz) can condensed cheddar cheese soup
1 c Old El Paso Thick & Chunky Salsa
1 1/2 c shredded cheddar and american cheese

Cook the pasta according to the pkg directions; drain. Meanwhile, brown the meat in a skillet until thoroughly cooked; drain. Stir in the onions, the soup and the salsa into the ground meat. Bring to a boil.

Reduce the heat to medium-low and cook for 5 minutes. Stir in the cooked pasta. Cook 3-5 minutes, or until thoroughly heated through, stirring occasionally. Sprinkle with the cheese; cook just until melted. Sprinkle with the reserved 2 tbsp green onions. Enjoy!




The ingredients...






Pasta added...






Ready to eat...






Enjoy!...

Blue Cheese Steak Bites

I've eaten Steak Bites at a couple bars now and most of them have been pretty good. Not all of the bars add blue cheese to their steak bites but I think they taste better with it! I made up my own recipe for these steak bites. I marinated my steak overnight and I usually mix it up with different flavors to my marinade each time. I'll put what I used for this marinade this time. I also used my blue cheese that my mom gets for me at her Co-Op-it's usually the really good smooth and soft kind but you can use any type of blue cheese you want. I bought myself a cast-iron skillet for Christmas and I've made my steak bites in it-it works wonderful for this type of meal!

Blue Cheese Steak Bites (1-2 servings)

Worcestershire sauce
Soy sauce
Ponzu sauce
Teriyaki sauce
Lemon juice
1 steak filet, or any other steak of your choice
1-2 tbsp butter
1 onion, sliced
2-3 tbsp blue cheese, crumbled

Poke the steak several times on both sides with a fork. Add the steak to a plastic bag and add the Worcestershire sauce, soy sauce, ponzu sauce, teriyaki sauce and lemon juice to the bag (I have no idea how much I added of each sauce-just until it coated the steak in the bag). Seal the bag and turn to coat. Let marinate overnight.

Melt the butter in a skillet over medium-high heat. Remove the steak from the marinade, discarding the marinade. Cut the steak into bite-size chunks using kitchen shears. Add the steak and onions to the skillet and cook until the onions are translucent and the steak is cooked to your liking. I cooked mine 3-4 minutes for medium-rare. Add the cheese and cook until just starting to melt and then remove from the heat. Enjoy!




Enjoy!...

Egg Drop Soup

I've always loved Egg Drop Soup and I usually make it with a packet of seasonings that I find in the grocery store. However, some stores don't carry those packets so I've also made it on my own and I think when I make it on my own, it tastes a lot better! Super easy to make and you can pick and choose what you want to add to it, and how many eggs you want to put in it.

Egg Drop Soup (1-2 servings)

2-4 c chicken broth (or any flavor of broth)
1-3 eggs, beaten
2-3 green onions, sliced
Soy sauce, to serve

Heat the chicken broth and green onions to boiling. Slowly add the beaten eggs, while whisking the soup vigorously to stir up the eggs. The eggs will cook as you whisk them into the broth. Take off heat and stir in the soy sauce to your taste. Enjoy!




Beaten eggs...






Eggs whisked into the broth...






Enjoy!...

Beef Taquitos

I found this recipe on Pinterest via www.thefrugalgirls.com. The recipe sounded simple enough and I've always loved taquitos. And I liked that I could bake these instead of frying them, which is so much healthier! The recipe called for 1 c salsa to add to the filling mix, but that didn't sound good to me so I left the salsa out of the filling and served it on the side. And I didn't notice the difference. I also sprinkled some table salt on mine before I baked them and the saltiness added to the flavor of the taquitos. After the taquitos baked, I sprinkled some cheese to melt over them as well. I'll definitely make these again!

Beef Taquitos:

1 tbsp veggie oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 lb ground beef
1 c salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
10 (6-inch) flour tortillas
1/2 c shredded cheddar cheese, plus more to sprinkle on top
Sour cream, to serve

Heat oven to 400. Heat oil in skillet over medium heat. Add onion and garlic and cook 3 minutes, stirring often. Add beef and use a wooden spoon to break it up while it cooks, until it's no longer pink, about 3 minutes. Drain off fat. Return to skillet and add the salsa, if using, the chili powder, salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the tortillas with veggie oil, sprinkle with salt if using, and bake them until the filling is heated through and the tortillas are lightly browned, about 8-12 minutes. Sprinkle with additional cheese to melt over them, is using.

Serve them hot with additional salsa and/or sour cream. Enjoy!




Beef & seasonings...






Ground beef & onions...






The filling...






Rolled up and ready to bake...






Out of the oven...






Enjoy!...