Friday, January 30, 2015

Sausage Pepper Fettuccini Skillet

8-12 oz. fettuccine pasta
2 Cups sweet bell pepper (about 2 peppers), stem, seeds & membrane removed, chopped into 1 inch pcs
3/4 Cup onion, peeled, diced (about 1 medium onion)
2 Cups smoked sausage (12-16 oz), sliced to 1/3 inch pieces; about 4 links
1/3 cup chopped parsley
3/4 cup heavy cream
1 cup pasta water + 3-5 bullion cubes or 1 cup broth
1 Tbsp chopped/pressed garlic
1/2 cup cherry tomatoes, split in half
Olive oil

  1. Cook pasta in salted water according to the package instructions.
  2. Heat skillet over high heat with couple tablespoons of oil. Add the pepper & onion and on medium-high heat slightly brown it. If your sausage does not have any cheese in it, you can add it at the same time and brown everything together.
  3. Otherwise add the sausate and continue stirring and cooking everything until the sausage is slightly browned.
  4. Take 1 cup of pasta water and add about 3 chicken bullion cubes, crush the bullion cubes and stir everything until they’re dissolved. Alternatively just use 1 cup of hot broth.
  5. Pour the chicken broth over the peppers and sausage. Add the cream.
  6. Now add the drained pasta, parsley and garlic. Stir to combine and simmer on medium heat until the sauce is thickened and coats the pasta nicely. Taste and adjust the seasoning.
  7. When the pasta is served in a bowl, sprinkle with a couple of halved cherry tomatoes.
Notes: Very tasty. Sweet bell peppers are one of my favorite foods, so I liked this.

Thursday, January 29, 2015

Cheeseburger Soup

½ to 1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Notes: Not to be confused with Hamburger Soup, this was pretty tasty. Ours came out a bit thicker than the photos at the source.

Wednesday, January 28, 2015

Creamy Bell Pepper Chicken

4 Chicken Breasts
2 Bell Peppers
1 Onion
2 Cloves Garlic
1 Cup Cream
1 Cup Sour Cream
1 tsp. Tomato Paste
1⁄2 Cup Vegetable Broth
1 Tbs. Paprika
1⁄2 Cup Grated Cheese
Salt to taste

1. Wash and dry the chicken breasts (if using frozen, allow to thaw before baking)
2. Season the chicken with salt and some paprika
3. Place chicken breasts in a baking dish
4. Wash, seed, and cut the bell peppers into slices and place over chicken
5. Cut the onion into half-rings and sauté with oil in a pan
6. Add garlic and sauté a little longer
7. Add paprika, tomato paste, and vegetable broth and allow to simmer slightly
8. Add cream and sour cream and completely mix sauce
9. Add salt to taste
10. Pour sauce over chicken
11. Spread cheese over chicken and sauce
12. Bake at 350 °F for 30 minutes

Notes: I'm a fan of this recipe. We got it from Brittany's brother, Brian. It was originally in German and he translated it.

Source: Brian