Kielbasa Bow Tie Skillet

Nate loves kielbasa, so I was searching for recipes to try with it--eating it all as snacks just seemed a little too bad. :) I found this recipe at TOH, and it was a clear winner! We'll tweak the recipe over time, and try different veggies (I don't remember what we tried the first time, and I can't seem to find a picture), but it is definitely worth trying again!

Kielbasa Bow Tie Skillet
(TOH)

8 Ounce uncooked bow tie pasta
1 Pound kielbasa, cut into 1/4" pieces
1/2 Cup mushrooms, sliced or chopped
2 Teaspoon minced garlic
2 Tablespoon butter
1 Tablespoon cornstarch
1 1/2 Cup milk
1 1/2 Cup snow peas
1 Cup shredded cheddar cheese

Instructions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms, and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the sausage mixture. Stir in peas and cheese; cook until cheese is melted.

Serves: 4

Slow Cooker Potato Soup

I don't remember where I got this recipe, but I probably wouldn't try it again. I've tried a couple different potato soups, and this was the least satisfying. It was not thick enough, and had very little flavor. The Italian seasoning is something we added as we were eating, to try to get it to taste better.

We had this when my little brother was visiting for the weekend... his comment? "Why don't you just use Mom's recipe? Her'ss is amazing."
...my reply is that I probably will next time. Maybe this is what I get for trying to perfect something that's already perfect. :)
(We had this with the cheesy onion breadsticks! At least THOSE turned out great!)

On another topic, does anyone else always want to spell 'potato' with an 'e' at the end? It's probably because plural is 'potatoes', but I have to erase the 'e' every darn time I spell that word singular... oh well. :)


Slow Cooker Potato Soup

3 potatoes, peeled and cut into 1" cubes
1 Large onion
1 carrot, cut into 2" chunks
1 Stalk celery, cut into 2" pieces
1 Tablespoon Parsley
5 Cup water
4 chicken bouillon cubes
1/2 Tablespoon salt
pepper, to taste
Italian seasoning
1 1/2 Cup milk

Instructions:
Place all ingredients but milk in a slow cooker. Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add milk.

Yumm!

Cheesy Onion Breadsticks

This is something I made with potato soup when my little brother was visiting over the weekend. The soup was slightly disappointing (recipe to follow), but this turned out AMAZING. Very quick, and Nate rated this almost as good as my Cheddar Biscuits. And those only rate behind cheesecake and his herbed wheat muffins! (I'm making the muffins soon... recipe to follow!)

The recipe calls for onion, but I made it without, and it turned out just great. I think I will try it with onion at some point, however.

Cheesy Onion Breadsticks
(Cooking for Two)


1/2 Cup Bisquick
2 Tablespoon milk
1/4 Cup shredded cheddar cheese
1 green onion, finely chopped
1/8 Teaspoon garlic powder
2 Teaspoon butter, melted

Instructions:
In a small bowl, combine the bisquick, milk, cheese, onion, and garlic powder. Turn onto a lightly floured surface; knead 8-10 times. Roll into a 4x6 rectangle. Cut lengthwise into four strips. Place on a baking sheet coated with cooking spray.
Bake at 350 for 12-15 minutes or until golden brown. Brush with butter.


Serves: 4
Serving Size: 1 breadstick
Prep Time: 5
Cook Time: 15
Total Time: 20

Mmm.... yummy meal!

Chicken a la King

This was one more recipe where I used chicken from the whole chicken we cooked! This was surprisingly easy, and surprisingly amazing. I was expecting the green pepper to be a little overwhelming, but it wasn't. Nate was very pleased with this one, also-- definitely something I would make again!

Chicken a la King
(TOH)


1/2 Cup sliced fresh mushrooms
1/2 Cup chopped green pepper
1 Tablespoon butter
2 Tablespoon all purpose flour
1 Cup chicken broth
1/2 Cup milk
Dash salt
Dash pepper
1 1/2 Cup cubed cooked chicken
2 slices bread

Instructions:
In a small saucepan, saute mushrooms and green pepper in butter for 3-4 minutes or until crisp-tender. Stir in the flour, broth, milk, salt, and pepper until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Add the chicken, heat through. Serve with toast.


Note: The original recipe called for turkey vs chicken, and called for 2 t diced pimientos, added with the chicken. We had chicken, so I used that, and for the life of me, I can't EVER find pimientos in the store, so I just never add that.

Stuffed Breadsticks

These things are AMAZING. I got this from Kate at Cooking During Stolen Moments.... she has some amazing recipes.
The only fault I have with this recipe is that we didn't like how they re-heated. Oh well, they were still great!

Stuffed Breadsticks
(Cooking During Stolen Moments)



1 Teaspoon yeast
1 Teaspoon sugar
3/4 Cup warm water
1/4 Cup olive oil
1/2 Teaspoon salt
1/2 Teaspoon Italian seasoning
2-3 Cup flour
8 string cheese sticks, cut in half
32 Slice Pepperoni
2 Tablespoon butter, melted
Topping:
2 Teaspoon Parmesan
1/2 Teaspoon garlic powder
1/2 Teaspoon Italian seasoning

Instructions:
Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt, and Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
On a floured surface, roll dough into a rectangle. Cut into 16 squares. At the edge of each square, place one piece of string cheese and 2 pieces of pepperoni. Roll up and tuck in sides. Place on baking sheet.
Brush melted butter over each breadstick. Combine topping ingredients in a small bowl, and sprinkle on top. Bake at 375 for 15-20 minutes or until golden brown.


Serves: 8
Serving Size: 2 breadsticks
Yields: 16

Chicken Soup with Dumplings

This was something else we made from the chicken we cooked the other day. Most of the measurements here are approximate, because I was just kinda throwing things together. :) The dumplings are Grandma's recipe... this is 1/2 the dumpling recipe. I actually used a full recipe when I made this, but it thickened everything. I definitely would only use 1/2 next time.

It turned out pretty good... I was quite proud of myself. :)


Chicken Soup with Dumplings
(Me, Grandma Mickey)



3 Cup chicken stock
4 1/2 Cup water
1 Small onion, chopped
3 carrots, sliced
2 Stalk celery, sliced
2 Medium potato, peeled & cut into 2" pieces
salt
pepper
Thyme
2 chicken bouillon cubes
1 Pound chicken, cooked, cut into small pieces
1/2 Cup flour
1/2 Tablespoon baking soda
1/4 Teaspoon salt
1/2 egg
1/2-3/4 Cup milk

Instructions:
Put stock, boullion cubes, water, and onion in large pot; bring to a boil. Add vegetables and chicken, cook 5-10 minutes or until veggies are tender.
In a small bowl, mix together the flour, salt, and baking soda. Add egg and milk. Drop by teaspoonfuls into soup, simmer for another 10 minutes.
Enjoy.

(Yes, that is the homemade french bread next to the soup. Amazing.)

Fettuccine Alfredo with Broccoli

We had this Friday night when Kyle was visiting... the guys both like it, but I was pretty disappointed. There isn't much flavor to this. I am going to try adding pea pods, and other seasonings next time. Maybe oregano? We'll see... whatever I'm in the mood for. :)

Fettuccine Alfredo with Broccoli
(Can't remember where I got this one...)


1 Tablespoon all purpose flour
1 1/2 Cup milk
3/4 Cup Parmesan
1 Tablespoon butter
6 Ounce fettuccine
4 Cup broccoli
Parsley
1/4 Teaspoon salt
1/8 Teaspoon pepper

Instructions:
Whisk flour, salt, pepper, and 1/4 c milk in a medium saucepan. Whisk in remaining milk. Bring to a slow simmer, stirring, over medium heat.
Stir in cheese and butter, stirring until slightly thickened, about 3-4 minutes. Remove from heat and cover to keep sauce warm.
Prepare pasta according to package directions. Add broccoli to pasta water during last 5-7 minutes of cooking.
Drain pasta and broccoli. Transfer to a large serving bowl and toss well with cheese sauce and parsley.


Serves: 4


Also: I've updated the chili recipe, with the pictures!