Creamy Penne Pasta with Turkey Andouille Sausage

This is a creamy pasta dish with a little kick of spice from Turkey Andouille Sausage. The Turkey Andouille has some heat to it and I thought it would be good in a creamy pasta dish to balance out the spice. This pasta dish is quick and easy and can be made any night or day of the week!

For this Creamy Penne Pasta with Turkey Andouille Sausage Recipe visit us at our New Food Blog at CCRecipe.com

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Eggplant Parmesan

I like this Eggplant Parmesan more than any other that I have tried, including some top Italian Restaurant Chains. This recipe is a bit time consuming but I do think it is worth it. My husband also agrees that this dish is better than any restaurant’s that he has tried Eggplant Parmesan.

To see the recipe visit our new FOOD RECIPE BLOG at www.ccrecipe.com

*Camala*

Brown Rice with Kale and Blackeye Peas

This Brown Rice with Kale and Blackeye Peas dish is full of flavor and delicious. This would be a wonderful side dish to any main dish or you can eat it as a main dish as I typically do.

Blackeye peas are a good source of fiber and iron and they are also rich in magnesium, a mineral needed for strong bones and an active metabolism. Once you have soaked your Blackeye Peas, this dish is quickly thrown together and easy to whip up. I love making up stuff like this for my family to eat. It is kinda like okay this is what I have in the fridge to get rid of and I throw it together and see what I get, in the case of this dish it is definitely a keeper!

To see more recipes visit our new Awesome Recipe Blog at www.ccrecipe.com

Tuna Noodle Casserole

Not the typical Tuna Noodle Casserole, this is made with Broccoli and a Crushed Potato Chip Topping.

Tuna Noodle Casserole

Ingredients:
12 ounces whole wheat wide egg noodles
1 Tbsp salt
2 cups broccoli florets (about 1/2 lb)
2 Tbsp butter
1 medium onion, chopped
2 cans tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/2 cup milk
Salt and pepper to taste
1 cup crushed kettle-cooked potato chips

Directions:

  1. Preheat oven to 400F. In a large pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes)about 5 minutes, add the broccoli to the pasta, return to boil and cook for 2 more minutes. Drain in a colander and set aside.
  2. After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
  3. Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.

I got the inspiration for this recipe from Simply Recipes. I really like this meal because it is simple, quick and easy and heck you just bake this casserole right in the skillet you prepared everything in…How is that for easy? I went with this recipe because, I liked the different twist on the traditional tuna noodle casserole, I liked the addition of adding broccoli, and I thought the potato chip topping sounded like a yummy topping alternative to crackers or bread crumbs, which adds a wonderful crunch to the dish. This is a wonderful weeknight meal, serve it with a salad and there you go, your food is served, Now EAT!

*Camala*

Green Veggie Risotto–vegetarian


This recipe used green veggies; green beans, asparagus, peas. 
I also used a mixture of wild rice, brown rice and red Bhutanese Red Rice.  This made the risotto really nutty and flavorful. 
INGREDIENTS
1/2 cup chopped onion
1/2 cup peas
1  1/2 cup cut green beans about 1 1/2 inch
1 cup cut asparagus
1 cup rice (mixture of anykind you like)
1 can vegetable stock
water
fresh cut basil
2 T olive oil

Saute onion in olive oil for about 2 minutes.  Add green vegies and saute until tender–about 5 minutes.   Measure vegetable stock and add enough water to equal 2 cups of liquid.   Add this to veggies.  Chop up fress basil to equal about 1 tsp.  Cover and simmer until rice is fully cooked.  Continue to cook until creamy adding water to keep from sticking.
Cook about 10 to 15 minutes until rice is creamy.  Season with salt and pepper and Parmesan cheese.  This can be served as a side dish or main course.  I absolutely loved the wild rice in this dish.  Of course, if you are trying to go Vegan leave out the Parmesan cheese and substitute veggie cheese. 
   *Christine*

Honey Chicken Breasts

Lightly Sweet Glazed, Slow Cooked, Chicken Breasts.

Honey Chicken Breasts

Ingredients:
1/4 tsp curry powder
1/4 tsp paprika
1/4 tsp powdered ginger
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp pepper
1/2 cup onion, diced
3 Tbsp olive oil
1/4 cup honey
1/4 cup water
1/4 cup orange juice (preferably fresh squeezed)
1 pound boneless skinless chicken breasts

Directions:

  1. In a large bowl combine all the ingredients except for the chicken breasts, mix well.
  2. Add the chicken breast to the bowl and toss well to coat the chicken breast with the marinade.
  3. Place into a slow cooker, cover and cook on low for 4 hours.

This is a easy chicken recipe and can be paired with a numerous number of side dishes such as veggies, rice or orzo pasta. Cooking chicken in the crock pot makes for a tender piece of meat and makes for an easy weeknight meal. The marinade for this chicken makes the chicken only slightly sweet with a nice flavor.

*Camala*

Chicken Meatloaf with Sun-Dried Tomatoes

Chicken Meatloaf with Sun-Dried Tomatoes, Fresh Baby Spinach and Feta Cheese.

Chicken Meatloaf with Sun-Dried Tomatoes

Ingredients:
1/2 cup onion, chopped
2 ounces fresh baby spinach
1/2 cup italian bread crumbs
1/4 cup herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tbsp whole milk
1/2 cup feta cheese, crumbled
1 1/2 tsp salt
1 tsp black pepper
1 pound ground chicken

Directions:

  1. Preheat oven to 375F. Grease a 9×5 inch loaf pan.
  2. Saute onion and spinach in hot oil in a skillet over medium heat until onion is tender and spinach is wilted, set aside.
  3. In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt, and pepper. Add the ground chicken, and cooked spinach and onion mixture and gently stir to combine, being careful not to overwork the meat.
  4. Carefully place the meat mixture into the prepared pan and bake in preheated 375F for 45 minute to 1 hour or until the internal temperature registers 165 degrees F on an instant-read thermometer.
  5. Remove from the oven and let rest for 5  to 10 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

This meatloaf is very flavorful and delicious. It is a nice change to the traditional meatloaf, I usually make my meatloaf’s with ground turkey or ground chicken. Serve this with any of your favorite side dishes and a salad for a great meal.

*Camala*