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Showing posts from July, 2015

Sausage Pepper Fettuccini Skillet

12 oz. fettuccine pasta (I prefer fresh)
2 sweet bell peppers, chopped
1 medium onion, diced
2 Cups smoked sausage (12-16 oz), sliced
⅓ cup chopped parsley
¾ cup heavy cream
1 cup chicken broth
1 Tbsp minced garlic
½ cup cherry tomatoes, split in half
Olive oil

Cook pasta in salted water according to the package instructions. Drain.

Heat skillet over high heat with couple tablespoons of oil. Add the sausage, pepper & onion and on medium-high heat slightly brown it. Pour the chicken broth over the peppers and sausage. Add the cream.

Now add the drained pasta, parsley and garlic. Stir to combine and simmer on medium heat until the sauce is thickened and coats the pasta nicely. Taste and adjust the seasoning. When the pasta is served in a bowl, sprinkle with a couple of halved cherry tomatoes.


One Pot Mexican Casserole

Loved this one pot meal! It uses so many of my garden goodies. I added some leftover rotisserie chicken to it also, delicious! If you wanted to go straight vegetarian you can add a can of black beans for protein.

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.

Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is…

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

What sets this one apart is the dressing. Wonderful orange flavor paired with the cranberries, yummy! You can also use leftover chicken to this salad.

1 lb chicken, grilled or baked, diced
9 oz baby spinach
2 medium avocados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries

1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 Tbsp honey
2 tsp dijon mustard
1/4 tsp salt
1 Tbsp poppy seeds

Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.

Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.