One Pan Chicken Apple Sausage Pasta

One Pan Chicken Apple Sausage Pasta

1 tablespoon olive oil
1 pound chicken apple sausage, sliced
1/2 large onion, chopped
2 cloves of garlic, minced
1 granny smith apple, chopped
2 cups chicken broth
1 (14.5 oz) can of tomatoes with green chilies
1/2 cup heavy cream
10 ounces pasta (I used Cellentani.)
salt and pepper to taste
1 cup Monterey Jack cheese, shredded
1/4 cup green onions, sliced thinly for garnish

In a large oven-safe pan / skillet, add olive oil and set the temperature to medium high heat. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for about another minute.

Next, add the chicken broth, canned tomatoes, heavy cream, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; then reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente.

Remove the pan from the heat and add 1/2 cup of cheese to the pasta. Stir to combine. Sprinkle the top with the remaining cheese. Broil in the oven until the cheese melted.

Serve up, garnish with sliced green onions, and enjoy!

Tacos Carne Asada

Tacos Carne Asada

•2 lbs flank or skirt steak
•1/2 cup red chile sauce
•1 teaspoon cumin
•3 cloves of garlic, peeled and chopped
•1/2 teaspoon salt
•juice of one lime (about 2 tablespoons)
•20 corn tortillas, small and thin
•1 cup onion, diced
•1 cup cilantro leaves, chopped
•1/2 cup of your favorite salsa or chile sauce
•10 squares of foil (optional)

Rinse the beef and pat it dry. Use a knife to cut off any extra membranes that might still be on the back side. Place the beef in a large glass bowl or dish. Whisk together the chile sauce, cumin, garlic, salt and lime juice. Pour it over the beef and use a brush or your fingers to coat meat entirely. Cook the beef over medium heat on the grill until it is medium-well. Set the carne asada aside to rest for three minutes before cutting it.

Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250 degree oven for fifteen minutes, or in a microwave for two minutes. While the tortillas are warming, cut the skirt steak against the grain of the meat, into small, bite-size pieces. I like to use my kitchen shears for this, it makes it so much easier. Place two tortillas on a square of foil or a plate, and top with equal portions of carne asasda, onions, cilantro and chile sauce or salsa. Enjoy them immediately, or wrap them up in the foil and eat them within 20 minutes.

Winter Squash & Chicken Tzimmes

Winter Squash & Chicken Tzimmes

9 cups cubed peeled butternut, buttercup or hubbard squash, (1-inch cubes; see Tip)
1 cup small pitted prunes
3 cloves garlic, minced
2 medium shallots, thinly sliced and separated into rings
1 teaspoon ground cinnamon
1 teaspoon dried, oregano
1 teaspoon dried thyme
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
8 skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
1 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon freshly grated orange zest
1/4 cup orange juice

Preheat oven to 350°F.

Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.

Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more.

Roasted Harissa Chicken Breasts

Roasted Harissa Chicken Breasts

1 pound skinless chicken breasts (about 2)
2 tablespoons Harissa (or Sriracha sauce)
Toasted sesame seeds (toast seeds in a skillet without oil for 2-3 minutes)
Extra virgin olive oil
Salt
Preheat your oven to 380°F (190°C). Rub harissa all over the chicken breasts and arrange into a rimmed baking dish. Drizzle with olive oil, sprinkle with salt, toasted sesame seeds and roast for 10-15 minutes, until cooked through but still tender. Check for doneness with a toothpick.

Brush chicken with the cooking juices and serve with steamed vegetables and couscous or rice.

Mushroom in the Middle Meatloaf

Mushroom in the Middle Meatloaf

1 pound ground pork breakfast sausage
1 pound ground beef
2 eggs, beaten
1 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of mushroom soup

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.