One Pan Smoked Sausage and Veggies

Since my kids have shown an interest in cooking, I have decided to capitalize on the moment and cross my fingers that it lasts.  My son just turned 13 this month and when he asks to cook it is usually to make a dessert of some sort.  When I finally convinced him to try a meal instead of a dessert, he first went for the recipes with the most obscure ingredients and the most steps possible.  It took a minute, but when he approached me with this recipe, I was all about it.  He made me a list of the ingredients that he needed, I added them to my shopping list, and we were set.

The recipe took a bit of time for my son to make, simply because of the careful chopping of the vegetables that he did.  I asked that he take his time with the knife, and he did.  If you are a bit speedier with the chopping, this recipe is a pretty quick one to throw together.  And the one pan clean up is fabulous.  (Disclaimer: I also had him mix the veggies in a large bowl instead of on the pan, which made for two things to clean, but was a bit easier to assure an even coating of the oil and seasonings.)

The whole family loved this meal, and I was thrilled to not have to cook!  (Sorry for less than thorough photographs...)

INGREDIENTS:

• 2 cups quartered small potatoes
• 1 pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 2 large colored bell peppers (chopped)
• 1 lb smoked sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the potatoes (pretty small pieces here so they will be tender in time), trim and halve the green beans, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (We did this in a bowl - despite the extra dish to wash, we felt it was easier.)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

Difficulty: easy - as long as chopping veggies isn't an issue

Time: 15 min prep, 30 minutes baking

Source: slightly adapted from https://www.chelseasmessyapron.com/

Chorizo, Potato, and Roasted Veggies Bowl

With the craziness of life these days, get togethers with my girlfriends feel way too few and far between.  But a few months back, two friends and I managed to carve out some time on a Sunday for brunch.  The menu options at the restaurant were amazing but I finally settled on a dish similar to this one.  I couldn't believe how delicious it was...and how happy I was that the portion size was huge so that I could take some home for lunch the next day.  I raved about it and thought about it for weeks until I decided that I needed to reproduce it somehow.  Right around that same time, we were contacted by Mulay's Sausage to give their products a try.  When I saw that one of their products was a minimally processed chorizo, my immediate reaction was to make this meal, and I couldn't wait.  (Incidentally, I loved every product of theirs that I tried and everything about their company - like their compassionate farming standards and the fact that their products have no artificial ingredients and are minimally processed.)  I tried a couple of variations of this simple recipe until I settled on this one that is pretty similar to my brunch memories.  I cannot express to you how much my family loves this meal.

P.S. When I ordered this at the restaurant, there was a poached egg on top, which was awesome.  I do not include that when I made this for dinner for my family, but it is an option to consider.

INGREDIENTS:

• Chorizo (Mulay's ground chorizo is awesome if if is sold near you; if you can't find ground chorizo, using links with casings removed works, too)
• 2 red or orange peppers, chopped
• red or baby potatoes, cut into wedges
• 1 medium to large onion, chopped
• olive oil
• 1/4 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper
• goat cheese (an absolute must!)

DIRECTIONS:

1. Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet with foil sprayed lightly with cooking spray.
2. In a large bowl, drizzle potato wedges with olive oil.  Add garlic powder, oregano, and a sprinkle of sea salt and pepper; spread on 2/3 of the baking sheet.
3. In the same bowl, toss the chopped peppers and onions with a drizzle of olive oil and some sea salt and pepper, spread on the remaining 1/3 of the baking sheet (or a second baking sheet if there isn't room).  Roast veggies for 25-30 minutes or until potatoes are golden, checking and gently rearranging veggies after about 15 minutes.  
4. In the meantime, cook sausage over medium high heat until browned.  
5. Gently mix the roasted potatoes and veggies; Serve in bowls topped with chorizo and goat cheese.

Time: ~40 minutes total

Difficulty: easy

Source: inspired by a restaurant brunch

Liesa's Throw and Go

My communications with my Aunt Liesa usually go something like this, "What time can we come to the pool?", "What is the temperature?", "What foods should I bring?" Recently, I got a text and photo that looked very similar to the one below. The message was something like, "I made this; it was easy; you should share on the blog."

I didn't have all the ingredients my aunt recommended.  No potatoes, but sweet potatoes.  No Italian dressing mix, but savory herb and garlic.  I figured it was worth a try.  One of the easiest and best meals I have ever made. EVER.

I couldn't keep my mouth shut about it, so lots of my coworkers have tried it with various soup mixes and dressing packets-ranch and Italian were favorites.

INGREDIENTS:

• 3-4 boneless, skinless chicken breasts
• 4-5 sweet potatoes, quartered (or red potatoes)
• 2 cans of green beans, drained
• 1 package of Lipton Recipe Secrets Savory Herb and Garlic soup mix
• 1/4 of a stick of butter, melted 
• Optional-chicken broth (a few times I've not thawed my chicken enough so I threw in the broth midway through cooking to keep from drying out the beans and spuds)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Use a 9 x 11 baking dish; spray lightly with olive oil.
3.  Add beans, chicken, and sweet potatoes into thirds of the dish.
4. Top with soup mix or dressing mix of your choice and melted butter.
5. Cover with aluminum foil. Cook for 45-55  minutes.  Uncover and cook for 5 more minutes.

Second time-going with red potatoes

DIFFICULTY: Easy

TIME: 5-10 minutes prep, 30-40 minutes baking time

SOURCE: My aunt

Cheesy Bacon Potatoes (slow cooker)

For years and years, I have taken the same few things to summer picnics and parties - cheesy potatoes, eclaire dessert, and strawberry salad being the most common.  But I am always looking for something new to contribute.  In May, when at the birthday party for one of my favorite little boys, his amazing mom served these amazing potatoes.  Fortunately, she was willing to share the recipe!  They were a huge hit when I took them to a July 4th party.

INGREDIENTS:

• 5 lbs. golden potatoes - cubed (I used red and you can make this with peels or without)
• 1 lb. Velveeta – cubed
• 1 pint REAL Mayo
• 1 lb. bacon – cooked in pieces
• 1 large onion

DIRECTIONS:

1. Peel (or scrub) and cut potatoes.  Boil them until tender.  
2. While the potatoes are cooking, cube Velveeta, cut onion, and cook bacon.  
3. Drain potatoes.  Spray Crock-pot.  Combine the ingredients.  Stir a couple times.  Cover and cook for 1 ½ hours on high.

Difficulty: pretty easy
Time: The potato scrubbing took me a while - I actually think it would have been quicker to peel and wash.  Otherwise, about 20 minutes to prepare and then 1.5 hours in the crock pot.
Source: my amazing friend, Georgeanne

Pierogi Casserole

Growing up in the Pittsburgh area, people make pierogies.  I love eating them hot at a nearby Nationality Day festival. I tried this amazing casserole at a Steeler-themed party.  I scoured my friend Jennifer's Pinterest boards to find this recipe; it was not there.  I searched myself and tried a few variations; this is the easiest and quickest.  Some of my fails included using oven-ready lasagna noodles; they dried out and making my own mashed potatoes; too heavy.

This dish would be a great side but could also be a stand-alone meal.  I look forward to bringing this to many picnics this summer!


INGREDIENTS:

• 1 box of farfalle, cooked
• 6 servings of instant mashed potatoes
• 1 pound Velveeta cheese, cubed and divided
• 1 stick butter, divided
• 1 medium onion, diced

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.  
2. Prepare farfalle as directed.
3. Melt 1/2 stick of butter and pour into 9 x 13 pan.  Pour prepared noodles into pan.  Mix into butter.
4. Prepare mashed potatoes; add 3/4 cubed Velveeta and mix 
5. Spread potatoes over noodles.
6. Saute onion in 1/2 stick butter. Pour over noodle mixture.
7. Top with reserved Velveeta.
8. Bake 30 minutes until warm.

Difficulty: Easy

Time: 20 minute prep; 30 minute baking time

Source: combination of a few different recipes 

Creamy Lemon Basil Potato Salad

Potato salad, while certainly a picnic and barbecue staple, has never been a favorite of mine.  In fact, I can't think of even one time that I put it on my plate while pursuing the options at a summer get-together.  When I came across The Pioneer Woman's Creamy Lemon Basil Potato Salad recipe, I knew I had finally met my potato salad match.  The basil, lemon, and pesto are just what I needed...the combo makes for a perfectly delicious and light dressing when mixed with a minimal amount of mayo.  This version of the recipe makes enough for a side dish (with a little bit leftover) for my family.  I would double or triple it if making to take to a picnic, where it is sure to be a hit.

INGREDIENTS:

• 1 qt small red or new potatoes (8 or so), cut into quarters (or smaller, depending on the size of the potato)
• 1/4 cup mayonnaise with olive oil
• 1 Tbsp Olive Oil
• 2 Tbsp lemon juice
• 1 tsp pesto
• fresh basil, chopped
• salt and pepper to taste

DIRECTIONS:

1. Bring water to a boil; add a pinch of salt and the potatoes.  Boil for 10-15 minutes or until fork tender.  (Careful not to overcook; you don't want mashed potatoes!)
2. In a small bowl, mix together the mayo, olive oil, lemon juice, and pesto until thoroughly combined.
3. Drain the potatoes and place in serving bowl.  Pour dressing mixture on top and gently stir.  Add chopped basil, salt, and pepper; stir again.

Difficulty: easy

Time: 20 minutes

Source: adapted from The Pioneer Woman's recipe of the same name (click here to see original)

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.

INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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Turkey Day Casserole

During my first pregnancy, I fell in love with The Food Network.  While on bed rest, I watched episode after episode.  Semi Homemade with Sandra Lee stood out to me as food I might be able to make.  She had tons of shortcuts for busy people.  My dad and I take turns talking up her recipes.  Recently, he found a new discount store near his home; they had an entire section of Sandra Lee stuff.  He bought me two new cookbooks.

I chose to try this recipe because many of the ingredients are on sale as Thanksgiving approaches.  My favorite local grocery store had a special on ground turkey for $1 a pound.  This was super easy to put together and tasted wonderful.  I plan to make it with my Thanksgiving leftovers in a few weeks, substituting turkey leftovers and homemade mashed potatoes. I can't wait!

INGREDIENTS:

• 1 container (24 oz) mashed potatoes
• 1 pound uncooked ground turkey
• 1 box stuffing for turkey
• 1 can (16 oz) whole cranberry sauce
• 2 jars home-style turkey gravy
• 2 T butter, cut into small pieces

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit   Microwave mashed potatoes, uncovered in container on high for 1 minute.  Stir to break up potatoes.
2. In a medium pan, brown ground turkey; drain.
3. Spread dry stuffing mix in the bottom of a casserole dish.  Top with cranberry sauce.  Layer turkey and 1 jar of gravy.  Spread mashed potatoes over layers in dish.  Dot with butter pieces.
4. Bake in oven for 30 to 40 minutes
5. Serve; heat remaining gravy (I suggest trying the dish before opening the second jar; we didn't need one).  Serve with casserole.

This version is made from leftovers, so the turkey is not ground.  Not a totally photogenic meal, but delicious!

Difficulty: Easy
Time: 15 minute prep; 40 minutes baking time

Source: Sandra Lee Semi-Homemade Slow Cooker Recipes

Potato Soup

During the cold winter months, nothing is better than a bowl of steaming soup. My husband and I love this soup recipe. Honestly, I usually make this soup when I have extra potatoes sitting around, sometimes I'd rather save money than time...but if they aren't on hand, I use Southern-style hash browns. You can make this as fancy as you'd like by adding toppings like bacon, chives, and sour cream.

INGREDIENTS:

• 5-6 large red potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 quart of chicken broth (I usually use 2 cans since that is what I buy)
• 1/4 cup butter
• salt and pepper to taste
• 1 package of turkey gravy mix
• 1 cup of half-and-half
• 1 cup shredded cheddar cheese

DIRECTIONS:

1. Peel and cube potatoes (or open bag of hash browns-saute in skillet with butter for 10 minutes) and place into slow cooker.
2. Add onions, garlic, butter, and chicken broth.
3. Cook on high 3 hours (or low for 6); when potatoes are tender, mash them a bit to thicken the soup.
4. Add gravy mix; stir.
5. Add half-and-half; stir.
6. Leave slow cooker on "warm" 20 minutes or so to thicken.
7. Before serving, add cheddar cheese and allow to melt.

Difficulty: Easy, especially if you use hash browns

Time: 20 minutes prep, 4 hours cook time

Source: Adapted from a few friends' recipes