1 package of andouille sausage, sliced thin
2 cups brown rice
4 cups chicken broth
1 cube chicken bouillion
1 can crushed tomatoes
3 cloves garlic, minced
Onion powder
Paprika
Basil
Oregano
Cayenne
S&P
2 tbsp olive oil
Place brown rice in rice cooker, add chicken broth up to the 3rd line (about 3 cups) plus the bouillion cube and cook until tender.
In a large skillet, heat olive oil over med-high heat, add sliced sausage and brown, about 3 minutes.
Add 1 cup broth, tomatoes, all seasonings. Reduce heat to medium and let simmer. Add cooked rice, mix well, reduce heat to low, cover and let the rice absorb the liquids, about 5 more minutes.
Thursday, June 25, 2015
Wednesday, June 10, 2015
One Pot Pasta
So freaking delicious. Way better than I thought and so super freaking easy!
One Pot Pasta
EVOO
1 package Hillshire Farms Smoked Sausage (I used turkey to pretend that I'm healthy)
2 cloves of garlic
1 14 ounce can chicken broth
1 14 ounce can petite diced tomatoes
1 box penne
Colby/Monterey Jack shredded cheese
Parmesan Cheese
2 big handfuls fresh spinach
2 ounces cream cheese
1/4 cup sour cream
S&P
Cayenne, if you're into that sort of thing
Onion powder
Heat a couple tablespoons of EVOO in a large skillet over medium heat, one that you have a lid for.
Open your chicken broth and tomatoes to have it handy.
While the oil is getting toasty, chop your smoked sausage into bite sized pieces then grate your garlic right on top of that sausage.
Slide that into the hot oil. Saute briefly (you don't want to burn your garlic, he's too delicious to burn). Pour in the broth and tomatoes, stir. Pour in the penne. Stir some more. Season with S&P, onion powder and cayenne. Add the spinach right on top. Cover and let it go for about 10 minutes.
Remove lid and stir. Taste your pasta to see how done it is. I wound up covering it and letting it go another 3 minutes.
Add in the cream cheese and sour cream, cover and let it all get mushy with each other. About another 2 minutes.
Remove lid (do I really need to say "remove lid?"), stir well, taste test and add more seasonings as you see fit. Cover with the parm and jack cheeses. Replace lid and let it all melt. Stir again and serve warm.
Super Delicious! Aside from the cutting board, it's really a one pot meal!
One Pot Pasta
EVOO
1 package Hillshire Farms Smoked Sausage (I used turkey to pretend that I'm healthy)
2 cloves of garlic
1 14 ounce can chicken broth
1 14 ounce can petite diced tomatoes
1 box penne
Colby/Monterey Jack shredded cheese
Parmesan Cheese
2 big handfuls fresh spinach
2 ounces cream cheese
1/4 cup sour cream
S&P
Cayenne, if you're into that sort of thing
Onion powder
Heat a couple tablespoons of EVOO in a large skillet over medium heat, one that you have a lid for.
Open your chicken broth and tomatoes to have it handy.
While the oil is getting toasty, chop your smoked sausage into bite sized pieces then grate your garlic right on top of that sausage.
Slide that into the hot oil. Saute briefly (you don't want to burn your garlic, he's too delicious to burn). Pour in the broth and tomatoes, stir. Pour in the penne. Stir some more. Season with S&P, onion powder and cayenne. Add the spinach right on top. Cover and let it go for about 10 minutes.
Remove lid and stir. Taste your pasta to see how done it is. I wound up covering it and letting it go another 3 minutes.
Add in the cream cheese and sour cream, cover and let it all get mushy with each other. About another 2 minutes.
Remove lid (do I really need to say "remove lid?"), stir well, taste test and add more seasonings as you see fit. Cover with the parm and jack cheeses. Replace lid and let it all melt. Stir again and serve warm.
Super Delicious! Aside from the cutting board, it's really a one pot meal!
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