Andouille sausage, Peppers, Onions and Mushrooms

So I LOVE Onions, Peppers and Mushrooms! Love love love love! I use onions in pretty much EVERY meal I cook! So I came up with this recipe to use all three! So check it out:

So you will need:

2 red bell peppers
2 yellow bell pepper
2 green bell peppers
(you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
2 8 oz packages of button mushrooms
14 oz spicy Andouille sausage
and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning

Start by removing the sausage from its packaging and slicing in up in to bite size chunks

Set aside

Now chop up the peppers into bite size chunks

and wash and chop the mushrooms in half, set aside

and chop up the onions into bite size chunks

Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat

Now add the onions

and season with Cajun seasonings, to taste

now add the mushrooms

season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!

Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan

let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it’s all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions

and don’t forget the onions and mushrooms, stir them occasionally until the onions are translucent

Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)

then seasoning the peppers with Cajun seasonings

cook peppers for about 7 minutes, stirring a couple of times

Then add the browned sausage to the peppers, onions and mushrooms

That is LOVE right there

cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.

Then turn the burner off and serve it up

I served the sausage and peppers over some rice

Recipe

• 2 red bell peppers
• 2 yellow bell pepper
• 2 green bell peppers
• (you could probably do 1 of each, I LOVE Bell peppers so I make a ton)
• 2 yellow onions (I use 2 because while I am cooking onions I always eat them, so I cook 2 so I eat 1 while I cook)
• 2 8 oz packages of button mushrooms
• 14 oz spicy Andouille sausage
• and Cajun Seasoning to taste, I used Slap ya Mama and Louisiana Creole Seasoning

• Start by removing the sausage from its packaging and slicing in up in to bite size chunks
• Set aside
• Now chop up the peppers into bite size chunks
• and wash and chop the mushrooms in half, set aside
• and chop up the onions into bite size chunks
• Now grab a large skillet or cast iron skillet, and coat the bottom of the pan with a little bit of canola oil, and heat your burner to medium high heat
• Now add the onions
• and season with Cajun seasonings, to taste
• now add the mushrooms
• season the mushrooms with the Cajun Seasonings, to taste. ALL about seasoning!
• Then preheat a second burner to medium high heat and place a small skillet, or cast iron skillet on the burner and add the sausage to the pan
• let the sausage cook and brown up some, stirring every few minutes to brown up on all sides. Once it’s all browned up, turn the burner off and let sausage sit aside, you will come back to it and add it to the peppers and onions and don’t forget the onions and mushrooms, stir them occasionally until the onions are translucent
• Now add the peppers to the onions and mushrooms. (I cook the mushrooms and onions longer, as I like them softer, where as for the peppers I like them still crunchy and not cooked too long, more on the crunchy side rather than soft)
• then seasoning the peppers with Cajun seasonings
• cook peppers for about 7 minutes, stirring a couple of times
• Then add the browned sausage to the peppers, onions and mushrooms
• That is LOVE right there
• cook everything together for about 5 minutes, stirring a couple of times, so everything can mingle and get to know one another.
• Then turn the burner off and serve it up
• I served the sausage and peppers over some rice

Stuffed Pepper Soup

Got the idea for this recipe from here

1 cup cooked rice
(a little over) 1/2 lb 90% Beef Angus Ground Sirloin

plus (a little under) 1 lb 95% lean ground beef

1 chopped orange bell pepper
1 chopped yellow bell pepper
1 chopped red bell pepper

1 diced yellow onion
4 cloves garlic, minced
1 28 oz can of crushed tomatoes
1 28 oz can diced tomatoes
2 cups water, and add chicken bouillon (follow directions on the back of the jar of how much to add)
Worcestershire sauce, couple dashes
Garlic Salt, to taste
Salt and freshly ground black pepper to taste
Colby Jack cheese, grated to sprinkle on top of soup (about a cup, or more if you like a lot)

In a large pot, brown ground meat

on medium high heat and season with salt and pepper

Drain fat if any, add onions, and Garlic Salt

Stir everything together and cook onions 5-7 minutes until they are translucent

add garlic.

cook for a minute and stir in with meat and then add peppers

season with salt and pepper

stir everything together

Cook about 5 minutes on medium low heat.

Add crushed tomatoes, diced tomatoes

add water, chicken bouillon, salt, pepper, and garlic salt, to taste

and then add rice

season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Serve soup in a bowl and top with grated cheese

 

Recipe

• 1 cup cooked rice
• (a little over) 1/2 lb 90% Beef Angus Ground Sirloin
• plus (a little under) 1 lb 95% lean ground beef
• 1 chopped orange bell pepper
• 1 chopped yellow bell pepper
• 1 chopped red bell pepper
• 1 diced yellow onion
• 4 cloves garlic, minced
• 1 28 oz can of crushed tomatoes
• 1 28 oz can diced tomatoes
• 2 cups water, and add chicken bouillon (follow directions on the back of the jar of how much to add)
• Worcestershire sauce, couple dashes
• Garlic Salt, to taste
• Salt and freshly ground black pepper to taste
• Colby Jack cheese, grated to sprinkle on top of soup (about a cup, or more if you like a lot)

• In a large pot, brown ground meat
• on medium high heat and season with salt and pepper
• Drain fat if any, add onions, and Garlic Salt
• Stir everything together and cook onions 5-7 minutes until they are translucent add garlic.
• cook for a minute and stir in with meat and then add peppers
• season with salt and pepper
• stir everything together
• Cook about 5 minutes on medium low heat.
• Add crushed tomatoes, diced tomatoes
• add water, chicken bouillon, salt, pepper, and garlic salt, to taste
• and then add rice
• season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
• Serve soup in a bowl and top with grated cheese

Pasta Salad

I made this for a friend for a family reunion. So keep in mind this makes a lot, not sure how much exactly…but you could feed a crowd with it.

So you will need:
2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
1 package – Cotto Salami, chopped (or any salami you like)
2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
Olive oil
2 packets of Italian dressing mix
2 medium sized canned, sliced black olive (drained)
2 medium red onion, chopped
2 orange bell peppers, chopped
2 red Bell Peppers, chopped
2 yellow Bell Peppers, chopped
2 10 oz packages of Grape tomatoes, washed

Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta

and set it aside

Then wash and chop the bell peppers and place them to a big bowl

then add the onions and black olive

then add the salami

then pepperoni

So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside

Then follow the directions on the dressing package and make two batches of dressing

now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container

then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container

and mix the dressing in really well with salad

cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Recipe

• 2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
• 1 package – Cotto Salami, chopped (or any salami you like)
• 2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
• Olive oil
• 2 packets of Italian dressing mix
• 2 medium sized canned, sliced black olive (drained)
• 2 medium red onion, chopped
• 2 orange bell peppers, chopped
• 2 red Bell Peppers, chopped
• 2 yellow Bell Peppers, chopped
• 2 10 oz packages of Grape tomatoes, washed

• Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta, and set it aside
• Then wash and chop the bell peppers and place them to a big bowl
• then add the onions and black olive, then add the salami, then pepperoni
• So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
• Then follow the directions on the dressing package and make two batches of dressing
• now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container. Then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container, and mix the dressing in really well with salad
• Cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika

Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl

and mix it all together

season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan

bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside

for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos

Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,

cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).

At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.

then add the onions and bell peppers to half of the tortilla

Then add the chopped chicken

I didn’t measure, I just added what looked good to me

Then add the cheese

and then the olives

Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.

I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes

Then use a pizza cutter and cut into slices, big or small, whatever your heart desires

I garnished mine with pickled jalapeno

I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Marinated Greek Chicken Skewers

Recipe

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces

4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered (I did red and white onions)
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut 1 inch pieces

1. In a medium bowl, coat chicken in 2 Tbsp.

olive oil,

garlic,

oregano,

salt,

and pepper.

Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil
and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make
sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables.

Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Italian Pasta Salad

Dear Pinterest I love you!

I get a LOT of food ideas these days from Pinterest! I am obsessed!

Recipe

1 (1 lb) box Rainbow Rotini
2 cups chopped green peppers (I used Yellow)

2 cups diced tomatoes

1 1/2 cups chopped red onions

1/2 lb cubed mozzarella cheese

1/2 lb sliced pepperoni

1/2 cup sliced black olives

Ingredients for Dressing

3/4 cup extra virgin olive oil

3/4 cup red wine vinegar

1/4 cup sugar

1 tablespoon oregano

1 teaspoon salt

1/2 teaspoon pepper

Mix together dressing first and set aside until sugar is dissolved completely.

Cook pasta according to box directions and rinse under cold water until cool.

Slice the sliced pepperoni circles in half and separate slices.

Mix together all pasta ingredients.

Jamie’s pico de gallo

This is my version of pico de gallo…

Had some tomatoes and I didn’t want them to go bad, so I decided to make some salsa…

Start with 2 tomatoes, I also had 2 Roma tomatoes I added, but forgot to take a picture

Chop the tomatoes up like so, and throw them in a big bowl

add lots of salt and pepper and a pinch of garlic salt.

Then take 2 jalapenos

cut them in half and de seed one Jalapeno and leave one half with seeds. You can leave all seeds in, if you like your salsa spicy, I like a little heat so I left the seeds in, one half.

Dice the Jalapeno up and add to the tomatoes

then take a Bell Pepper, can be Red, Green, Orange or yellow (Like mine)

Chop it up as well and add to the bowl with the other goodness…

Then take a red onion and cut it in half and chop one half up

add onion to bowl as well

Then zest one lime

Add that to the bowl of love

Then cut the lime in half

and juice the whole lime in bowl

then take about 1/3 cup of Cilantro

and chop it up, and add to bowl

add more salt and pepper to taste and garlic salt

add in 1/4 teaspoon cumin

the add in the juice of half a lemon

and stir

stir really well to make sure all ingredients are well incorporated. then get a chip and taste to make sure flavor is good…It will be very tangy from the zest and lime juice and lemon juice so be ready! (I LOVE TANGY)

Adjust seasoning if you need too. You can eat the salsa right away. Or let it sit in the fridge and the longer you let it sit the better the flavor gets…

Chicken Cacciatore by Normy

When this dish was made, I did not make it, Normy did. I went and got my hairs did and that takes 3 hours. So I had asked my Normy to make dinner and he agreed and he also agreed that he would take pictures as well! Not as many me but hey he took them. So I can not take credit for this recipe or the pictures! It’s all Normy! And can I tell you too this is also his 1ST Pioneer Woman Recipe!

recipe

■1 pound Egg Noodles
■8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
■Salt And Freshly Ground Black Pepper, To Taste
■1/2 cup All-purpose Flour
■4 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Halved And Sliced
■1 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
■1 whole yellow Bell Peppers, Cored And Sliced (not Too Thin)

■5 cloves Garlic, Diced
■12 ounces, weight Mushrooms (white Or Crimini), Sliced

■1/2 teaspoon Ground Thyme
■1/4 teaspoon Turmeric
■1/2 teaspoon Kosher Salt
■Red Pepper Flakes, Crushed, To Taste (optional)
■3/4 cups Dry White Wine
■1 can (28 Ounce) Whole Tomatoes (with Their Juice)

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour.

Heat olive oil and butter in a heavy skillet or Dutch oven on the stove top over medium-high heat. Place chicken skin down in pan,

four pieces at a time. Brown chicken on both sides,

then remove to a clean plate.

Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine.

Add chicken back into the pan,

skin side up, without totally submerging the chicken.

Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Jamie’s Veggie Concoction

So I made this recipe up. I had a bunch of veggies and I didn’t want them to go bad so I kinda just threw them together and I will call this Jamie’s Veggie Concoction, hope you likes it!

So you start by chopping veggies

One Whole red onion in slices, then half a yellow onion (I like onions, So I think you can NEVER have too many)
2 zucchini washed and sliced
8 oz button mushrooms, wiped with a damp cloth and then sliced
1 yellow bell pepper, seeded and cut into rings
Then turn a burner on to med heat and grab your cast iron skillet and coat the bottom with some olive oil

wait a minute or two to let it heat up, I wouldn’t wait till it smokes as you don’t want to burn the veggies.
Start by throwing in the shrooms

then added in red and white onion

add salt and pepper to taste
saute for a few, then add in this

about a tsp
then drizzle in a tbsp of soy sauce



stir some so veggies all cook evenly
saute veggies until onions are translucent and well I like to burn the mushrooms a little, as I think it gives them a really nice flavor.
Like so


then add in the bell pepper rings

and zucchini

stir some

add in 2nd tsp of the Montreal Steak Seasoning
saute zucchini and bell pepper another 10-12 minutes, not too long as they tend to get mushy and I can’t stand mushy zucchini or bell peppers. I like a little crunch. You can cook them longer if you like them mushy

and serve hot