Smoked Sausage Skillet

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4-6 servings

Ingredients:

1    pkg. smoked sausage, diagonally sliced thin
2    cloves garlic, crushed
1/4     cup olive oil
1     large red bell pepper, sliced thin
1    small yellow onion, sliced thin
1    pkg. frozen broccoli, thawed
1/2     cup chicken broth (or water)
1/2     cup tomato sauce   
2    cups instant rive   
1/2    cup shredded mozzarella cheese

Directions:
    Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Herbed Artichoke Chicken

A Gluten-free Crock-Pot recipe

Makes: 6 servings

Ingredients:

1 1/2   pounds boneless skinless chicken breasts
1         can (14 ounces) whole tomatoes, drained and chopped
1         can (14 ounces) artichoke hearts in water, drained
1         cup gluten-free chicken broth
1         small onion, chopped
1         cup kalamata olives, pitted and sliced
1/4      cup dry white wine
3         teaspoons quick-cooking tapaioca
1         teaspoon curry powder
1         tablespoon chopped fresh Italian parsley
1         teaspoon dried sweet basil
1         teaspoon dried thyme
1/2      teaspoon salt
1/2      teaspoon black pepper          

Directions:
Combine chicken, tomatoes, artichokes, broth, onion, olives, wine, tapioca, curry powder, parsley, basil, thyme, slat and pepper in a Crock-Pot slow cooker; mix well.
Cover; cook on LOW 6 to 8 hours pr on HIGH 3 1/2 to 4 hours.

Tips: For a 5-, 6- or 7- quart Crock-Pot slow cooker, double all ingredients, except the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.

Serving Suggestions: Joan served the meal with rice and peas.

Honey Mustard Barbecue Pork Tenderloin

A simple recipe that can be prepared fast.

Prep: 15 minutes

Makes: 6 servings (4 oz. each)

Ingredients:

2    12-oz. pork tenderloin, trimmed
8    oz. jar honey mustard (Sweet Baby Ray)
1    cup barbecue sauce (Sweet Baby Ray)
2    tsp. garlic-herb seasoning blend

Directions:
Coat a large skillet with nonstick cooking spray or 1 Tbsp. vegetable oil; heat over medium-high heat. Add tenderloins' one at a time; cook until browned on all sides. Drain any fat. Place tenderloins in a3 1/2 to 4-qt. slow cooker. For sauce, combine ingredients; pour over meat. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Transfer meat to a platter. Strain sauce; skim off fat. Slice meat; drizzle with some sauce. Pass remaining sauce.

Serving Suggestions: Joan served the pork with broccoli and sweet potatoes plus grape tomatoes with olives and cucumbers.

Sausage & Chicken Cassoulet

Sausage & Chicken Cassoulet
This traditional French casserole is full of wonderful flavors.
Serve it with a hearty bread or rolls.

Ingredients:
1 lb. hot Italian pork sausage
1 c. carrots, peeled and thinly sliced
1 onion, diced
2 t. garlic, minced
1 T. tomato paste
1 bay leaf
1 t. fresh thyme leaves
1 t. chopped fresh rosemary
salt and pepper to taste
2 c. cooked chicken, diced
2 15-oz. cans Great Northern beans, drained
Garnishes: fresh thyme and chopped fresh rosemary

Directions:
Brown sausage in an oven-safe Dutch oven; drain.
Add carrots, onion and garlic.
Sauté for 3 minutes; drain.
Add broth, tomato paste, bay leaf, thyme, rosemary, salt and pepper; bring to a boil.
Remove pan from heat; stir in chicken and beans.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Discard bay leaf before serving.
Garnish with fresh herbs, if desired.

Yield: 4 to 6 servings.

Hint: Joan served this dish with a fresh garden salad and with Ciabatta rolls.

Wild Rice

Maple-icious Pecan Pie Trifle

This show-stopping dessert requires absolutely no special skills.

Ingredients:
1 (9-inch) store-bought pecan pie, thaw if frozen
1 (8-ounce) container whipped topping
2 tablespons maple syrup
2 tablespoons mini chocolate chips

Directions:
1. Cut the pie into 1-inch piece.
2. In a medium bowl, combine whipped topping and maple syrup; set aside.
3. Place 1/3 of the pie pieces into a medium serving bowl. Spoon half the whipped cream topping mixture over the pie pieces, then sprinkle with 1 tablespoon chocolate chips. Repeat with another layer of pie pieces and whipped topping mixture, then finish with a layer of pie pieces and the remaining 1 tablespoon chocolate  chips.
4. Serve immediately or refrigerate until ready to serve. Store leftovers in refrigerator.

Serves 10

Kitchen Tip: If you want to substitute the whipped popping with homemade whipped cream, make sure you add the maple syrup after it is whipped well. Otherwise, the cream might not whip to the desired stiffness. As for the pie, it can be a frozen one or one you get in the bakery section.

Doug's Meal On A Bun

Since Heather and Elizabeth were visiting and the Fellows' Camerons and Bradley were coming for dinner, Joan decided to serve one of Grampy's favorite C-Phil Haven dishes. All enjoyed this culinary trip down memory lane.

Ingredients:
2 lbs. ground chuck
2 lbs.  Italian sausage, bulk
1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 can (28oz.) tomatoes, crushed
1 can (8oz.) tomato sauce
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. parsley
1 tblsp.Worcestershire sauce
Salt and pepper to taste
1 carrot chopped fine (optional)
 
Preparation:

1. In 5 qt. Dutch oven cook meats til brown. Stirring to break up.
2. Pour half of drippings off off.
3. Add all of remaining ingredients, mix well. Simmer covered over low heat 2 hours. Stirring often.