Wednesday, November 13, 2013

Sausage Pasta

I made this for supper today and it was SOOO amazing!  The kids kept saying over and over how good it was!  It is so easy too :)


Sausage Pasta

1 Tbsp. Olive Oil
1 lb. Farmer Sausage
1 large Onion, diced
2 cloves garlic, minced
2 - 2.5 cups Chicken Broth
1 - 540 ml can Aylmer Accents "Garlic & Olive Oil" Stewed Tomatoes
1/2 cup Whipping Cream
3 cups Penne Pasta
1/2 tsp. Salt
1/2 tsp. Pepper
2 - 3 cups Cheddar Cheese, shredded
1 bunch Onion Greens, thinly sliced

Fry sausage in olive oil until done.  Add onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.  Add broth, tomatoes, cream, pasta, salt and pepper.  Stir. Bring to a boil, cover, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.  Remove from heat and stir in 1 cup cheese. Top with remaining cheese and sprinkle with onion greens.  Broil until cheese is melted, spotty brown, and bubbly.

Friday, June 28, 2013

Chocolate Mudslide Frozen Pie

Here's a new recipe for you, Ang & Mandy!  Enjoy! :)

Here's a picture of the 2nd layer:

Here's a picture of the cake completed and ready to put into the freezer:
Chocolate Mudslide Frozen Pie

First Layer:
2 2/3 cups Oreo Crumbs
½ cup Sugar
2/3 cup Margarine, melted

Second Layer:
2 cups Milk Chocolate Chips
1 (or more) tsp. Instant Coffee
1 ½ tsp. Hot Water 
1 ½ cups Sour Cream 
1 cup Sugar 
2 tsp. Vanilla 

Third Layer:
3 cups Whipping Cream 
2 cups Icing Sugar 
½ cups Cocoa 
4 Tbsp. Milk Chocolate Chips

First Layer:  Mix all ingredients to make the crust.  Pat into a 9 x 13 pan.

Second Layer:  Melt chocolate chips in small, heavy-duty saucepan over lowest possible heat. When chocolate chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth.  Remove from heat; cool for 10 minutes.  Combine coffee granules and water in medium bowl.  Add sour cream, sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread onto crust; Chill. 

Third Layer:  Beat cream, icing sugar and cocoa in small mixing bowl until stiff peaks form. Spread over chocolate layer. Sprinkle with chocolate chips. Freeze for at least 6 hours or until firm.

Tuesday, February 12, 2013

Salbutes

We just got back from Belize on Saturday.  We had such amazing food out there!!  Yesterday I made homemade Tortillas and Beans & Rice.  They didn't turn out as good as my sister in-laws.  That's something I need to work on. ;)  We had Salbutes out there and they were really good.  I made them for supper today and they were delicious!!


Salbutes

7.5 lbs. Chicken pieces, skinned (I used drumsticks)
Salt
Pepper

1 large Onion, finely chopped
1 can Tomato Soup
2 cubes Recado (about 2 Tbsp) (supposedly you can buy it at Sunny Day in Winkler)
1 1/2 Tbsp. Season-All (or Seasoning Salt)

Place chicken in a pot.  Cover with water.  Season with salt and pepper.  Cook chicken, covered, until done (about 45 minutes).  Remove chicken from pot.  Strain broth into a bowl;  set aside.  Debone and shred or chop chicken.  In the same pot, saute onion about 1/3 cup broth until translucent.  Return chicken to pot.  Stir in tomato soup.  Dissolve recado in a small bowl with some warm broth.  Add to pot along with enough of the broth to cover the chicken (I didn't add that much).  Season with Season-All.  Bring to boil.  Reduce heat.  Simmer over medium-low heat for about 20-30 minutes.  Yield:  about 11 cups of chicken (freezes well).

2 cups Maseca (Corn Flour)
1/2 tsp. Salt
2 cups Warm Water
1/2 cube Recado (about 1/2 Tbsp)
Oil for frying
4 cups Chicken (recipe above)
Shredded Lettuce (we used cabbage because that's how it was served to us)
Salsa

In a bowl, stir together Maseca and salt.  In a small bowl, dissolve recado in about 1/3 cup of the warm water.  Pour over maseca.  Add enough of the warm water to make a soft dough.  Dough should hold together, but not be sticky.  If too sticky, add a little extra maseca.  Form into small balls.  Cut open a small resealable bag.  Lay rectangular piece of plastic on tortilla press.  Place one ball on plastic, folding plastic over ball.  Flatten with tortilla press.  Heat oil about 1/2 inch deep.  Fry tortillas in hot oil, about 10 to 15 seconds per side.  Tortillas should puff up.  Spread on a spoonful of chicken over fried tortilla.  Top with lettuce and tomato.  Yield:  about 35 salbutes (depending on their size).

Enjoy!!