Recipe Thursday | Bowtie Kielbasa Pasta

This week's Recipe:

I had seen a sausage pasta from Kevin and Amanda and this is basically that recipe with just a few changes! My family loved it (except for my daughter - who shunned the green onions, but liked the rest)! I really liked how it was all made in a skillet - only one pan to clean! This is definitely going into our list of go-to menus.

Bowtie Kielbasa Pasta
by DeDe Smith

Bowtie Kielbasa Pasta 

2 tbsp Olive Oil
2 lb Polska Kielbasa, sliced into chunks
1 large Onion, diced
2 cloves Garlic, minced
4 cups Chicken Broth
2 (10 oz) cans Ro-Tel Tomatoes and Green Chiles, Mild
2 cups Heavy Cream
16 oz Bowtie Pasta
1 tsp Salt
1 tsp Pepper, freshly ground
2 cups Monterey Jack and Cheddar Cheese Blend, shredded
1/2 cup Parmesan Cheese
1/3 cup Green Onions


Add your olive oil to a skillet and heat. Add onions and garlic and cook until the onions are transparent and lightly browned. Add Kielbasa and cook until browned.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender.

Once pasta is tender, stir in cheese and sprinkle with green onions. Stir and cook until cheese is melted!

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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday | Ham 'n Potato Soup

This week's Recipe:

My husband's mom has a ham and potato soup that he LOVES.  This is my version of the soup (his mom uses only water and no onion or garlic). I like more flavor to my soups so I use chicken broth.  This soup is different than most ham and potato soups in that it is brothy instead of chowdery. Most potato soups that I know is thicker and has milk in it. So this was a great change and I actually really liked it! Serve with some french bread or rolls!

Ham 'n Potato Soup
by DeDe Smith

4 cups potatoes, diced
2 cups ham, diced
1 large onion, diced
2 cloves of garlic, minced
4 cups chicken broth
1 cube of butter
1/2 tsp salt, or to taste
1 tsp black pepper, or to taste

Place all ingredients into the crockpot and cook on low for 4-6 hours or until the potatoes are done.

______________________________

On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

recipe

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Recipe Thursday - Sausage Rigatoni

This week's Recipe:

You gotta love a good skillet meal. The pork sausage adds such a great flavor and this comes together really quickly!

Sausage Rigatoni

by Modern Modest Beauty

Salt and Pepper
1 medium size red onion cut in half and sliced into long, thick pieces.
1 pound of Mild Italian Sausage, casing removed
1 pound of rigatoni
2-3 heads of Broccoli cut into florets
1/4 cup of Olive Oil
2 crushed gloves of garlic
1 tablespoon of lemon zest
2 tablespoon of lemon juice
1 tablespoon of Oregano
Parmesan cheese to ones liking.

First, put a the box of pasta into boiling water that has been salted. 2-3 minutes before the pasta is done add the broccoli with the pasta and cook until tender. Make sure to save one cup of pasta water to help make the sauce.

While the pasta is cooking, cook the Italian sausage and red onion in a larger skillet until the sausage is completely cooked through. Make sure to break up the sausage with a wooden spoon.
For your sauce, whisk in a separate bowl: the crushed garlic, olive oil, lemon zest, lemon juice, salt, pepper, and oregano.

When your pasta and sausage is cooked through add the pasta and broccoli to the same pan as the sausage and pour your olive oil mix all over and mix well. Add some of the saved pasta water to scrape up all the yummy flavor that stuck to the bottom of the pan. Add some Parmesan cheese and you're done!

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Upgraded Egg-in-the-Hole

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
One day, I had a craving for French Toast and Ham and Eggs but I was being a little lazy and didn't want to cook everything separately. So I began creating Egg-in-the-Hole and just kind of added to it! So here is my upgraded version!

Upgraded Egg-in-the-Hole
by DeDe Smith

1 slice of Bread

Butter 

1 whole Egg

Salt To Taste 

Pepper To Taste

Cinnamon Sugar to Taste

1 Thick Slice or 2-3 thin slices of ham

Cut a hole in the center of your bread with a biscuit cutter or the rim of a glass.

Spread butter over your bread and sprinkle with cinnamon sugar.

Heat a skillet and melt some butter.  Place the bread in the skillet face down and quickly spread butter and sprinkle the other side with cinnamon sugar.

Crack your egg into the center of the hole. Sprinkle egg with salt and pepper. After about a minute, flip it over and then salt and pepper that side. Cook until the egg is cooked soft.

Top with Ham Slice(s). Turn it over again to warm the ham.

Serve with Maple Syrup.

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Recipe Thursday - Shredded Pork with Mushrooms

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Great flavor! Love crockpot recipes because it just cooks all day for you and you can come home and serve it! We served this over mashed potatoes and it was yummy!
Shredded Pork with Mushroomsby Ready Set Eat



PAM Spray
3 pounds boneless pork shoulder, cut into large pieces
2 cans Diced Tomatoes with Spicy Red Pepper, undrained
1 can Tomato Paste
1 pkg pork gravy mix
3 tablespoons packed brown sugar
1 pkg sliced fresh mushrooms


Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker.

Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.

* Serve over mashed potatoes

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Recipe Thursday - Ranch House Crockpot Pork Chops w/ Garlic Mashed Potatoes

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is another recipe I loved and so did my family. The pork chops were so tender and it was just very savory and a great comfort food with the mashed potatoes. I actually mashed my potatoes like I usually do - with sour cream, cream cheese, and butter and then just added the garlic to it! Try it now!

Ranch House Crockpot Pork Chips w/Garlic Mashed Potatoesby Becky Higgins


6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup
I like more gravy so I tripled the sauce and doubled the pork chops. I also just shredded the pork chops instead of leaving it in big chunks.
4 lbs peeled, cubed potatoes
5 Tbsp. real butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic
1 – 1 1/2 c. warm skim milk (any milk will do, I just happened to use skim)
1 Tbsp. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

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