kickin' pasta sauce

We love this meal for multiple reasons.  It's fast, it's easy, it's very conducive to modifications (add your own favorite meats and veggies), and it's got a taste like no other pasta sauce we've ever had.  It's kickin'!

Kickin' Pasta Sauce

• 1 package Italian smoked sausage (or any meat of your choice), chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 t. olive oil
• 2 cans Italian style stewed tomatoes, liquid drained and reserved
• 2 jars (7 oz. each) roasted red peppers, drained
• 2 t. sugar
• 1 t. cumin
• 1/2 t. oregano
• 1/2 t. cayenne
• 1/2 t. red wine vinegar
• 1/2 t. salt

Saute meat, onion, and garlic in a little olive oil.  Put all other ingredients in blender and blend until pureed (might have to do it in batches).  Mix together and bring to a simmer.  Use reserved tomato liquid to thin out sauce to desired consistency.  Serve over pasta. Makes 12 servings (at least!).

Note:  This recipe is easy to half and freezes well. 

chicken 'n' dumplings

Chicken 'n' dumplings....these are so good, I almost feel that they don't need an introduction.  It's hard to find comfort food as good as this.

Chicken 'n' Dumplings

• 2 cups self-rising flour (or 2 cups all-purpose flour plus 3 t. baking powder and 1/2 t. salt)
• 1/2 t. salt
• 1/2 t. sugar
• 1/4 t. freshly ground black pepper
• 1/3 cup shortening
• 3/4 cup buttermilk
• 4 cups chicken stock
• 4 cups cooked chicken
• 1 cup milk

Mix together flour salt, sugar, and black pepper.  Add Smart Balance Light or shortening and cut in with a pastry blender or fork until mixture resembles coarse crumbs.  Add 3/4 cup buttermilk; stir with a fork until soft dough forms (adding more flour if necessary).  Roll onto a floured surface until 1/4 inch thick.  Cut into 1/2 inch squares with table knife.

Drop dumplings one at a time into 4 cups of boiling chicken stock, stirring constantly.  Place 4 cups of cooked chicken over the top of the dumplings.  Pour 1 cup milk over chicken.  Cover and reduce heat to medium-low; simmer for 20 minutes, or until dumplings are cooked.  Serves 10.
 

corn waffles

We love a hearty breakfast in our house.  Most of the time, breakfast consists of cereal or toast.  Occasionally, though, I bust out this fabulous recipe from Taste of Home magazine, June 2008.  I can't even admit to modifying it (although I mean to try out a lower-fat version eventually).  As it is, it's low calorie and absolutely delicious - the best waffle we've ever had.

Corn Waffles
(Taste of Home, June 2008)

• 2 eggs, separated
• 2 cups flour
• 2 1/2 t. baking powder
• 1/2 t. salt
• 1 1/2 cups milk
• 1 can cream-style corn
• 1/2 cup vegetable oil

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.

In a large bowl, combine the flour, baking powder, and salt.  Combine the milk, corn, egg yolks, and oil; stir into dry ingredients just until combined.

Beat reserved egg whites until stiff peaks form; fold into batter.  Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.  Serves 16.

mango sorbet

 

Mango Sorbet

• 3 cups chopped, peeled mangoes (also works with peaches)
• 1 cup sugar
• 1/2 cup water
• 2 T. lemon juice

Combine mango, sugar, water, and lemon juice in a blender; process for about a minute, until sugar has dissolved.  Freeze in an ice cream freezer according to manufacturer's directions.  Transfer to a freezer container and freeze for one hour or until firm.  Serves 6.

blueberry vanilla pie

Does anyone out there like pie?

I do.  I know my husband does.  I'm actually surprised he didn't add "must make pie" to our wedding vows.  His love for pie is pretty darn serious.  So, just because I love him, I made him a pie...a blueberry pie!

This pie tastes amazing (if I do say so myself).  It's light, fresh, and holds together nicely when sliced. 

Blueberry Vanilla Pie

• 6 cups (approximately) frozen or fresh blueberries, divided
• 1 small tart apple, peeled and grated
• 2 T. tapioca
• 1/2 to 3/4 cup sugar
• 1/4 t. freshly ground nutmeg
• 1 vanilla bean
• 3 T. butter (optional)
• 2 prepared pie crusts

In a small saucepan, heat about 3 cups blueberries and grated apple until juice is bubbly.  Mash approximately 1/2 of the blueberries with a potato masher.  Add tapioca and then remove from heat.  Stir in the rest of the blueberries, 1/2 to 3/4 cup sugar, nutmeg, the insides of the vanilla bean, and butter (optional).  Pour into one prepared pie crust and top with remaining crust.  Bake at 400 degrees for 35-40 minutes.  Serves 8.

pizza

I have high standards for pizza.  It must be full of flavor, not grease, and loaded with toppings.  For some reason, the pizza joints around town just don't seem to live up to my standards.

Fortunately, I am not living a pizza-deprived life, thanks to this recipe.  This is the BEST pizza recipe I've ever had, and I've tried several of my friends' concoctions (sorry guys...this is better).  Once you try it, you'll wonder why you ever paid money for a pizza in the first place.

Try it...you'll love it...I promise.

Perfect Pizza

Pizza Dough:

• 3 cups Better for Bread flour
• 1 T. vegetable oil
• 1 T. (2 - 1/4 oz. pkts) quick rise yeast
• 1 t. salt
• 8 oz. lukewarm water
• 1/2 t. sugar

Combine the above dry ingredients.  Add oil and water.  Knead by hand 3 minutes; shape into a ball.  Cover and let rise until doubled in size.  Punch down.  Let rise for 4 minutes.  Roll out and place on pizza pan.  Let rise 10-15 minutes.  Add sauce, toppings, and cheese.  Place in cold oven; turn to 500 degrees.  Bake 17-20 minutes.  Serves 6.

 

Pizza Sauce:

• 1 small can tomato paste
• 1 small can tomato sauce
• 1 1/4 t. oregano
• 1 1/4 t. basil
• 1 1/4 t. garlic powder
• 1 t. salt

Mix above ingredients to combine.

rosemary roasted sweet potatoes

Roasted sweet potatoes make an easy and quite lovely accompaniment to any meal, and I find these particularly good.  With their natural sweetness, dusting of rosemary, and slight hint of cayenne, they satisfy all the taste buds (except maybe the pucker taste buds...but who wants to satisfy those during the main course???).  These are especially wonderful when drizzled with honey before serving.

This recipe can be easily cut down or expanded.  My directions make about four servings.

Rosemary Roasted Sweet Potatoes

• 2 sweet potatoes, peeled and cut into 3/4 inch rounds
• 1-2 T. olive oil
• 1 t. salt
• 1 t. rosemary
• 1/2 t. chili powder
• 1/2 t. pepper
• 1/4 t. cayenne pepper

In a bowl, toss all ingredients together until well coated.  Place sweet potatoes in single layer on baking sheet covered in foil and coated with cooking spray.  Tightly cover the sweet potatoes in another layer of foil.  Place in a cold oven.  Turn oven to 425 degrees and cook for 30 minutes.

Remove baking sheet from oven and remove top layer of foil.  Place back in oven and cook for 10-25 minutes, or until bottoms of potatoes are golden.

Remove baking sheet from oven and flip potatoes over.  Return to oven and cook for another 15 minutes, or until bottoms of potatoes are golden.

Note: If you want to further reduce the fat content, forgo the olive oil.  Instead, place potatoes on baking sheet sprayed with cooking spray.  Then, spray the potatoes with cooking spray and sprinkle seasonings on top.  The end product won't be quite the same, but you will save on fat while still getting quite a bit of flavor.