Sausage & Vegetable Pasta Supper

We received this cookbook as a wedding or shower gift. It was one of the first cookbooks I used as a newlywed, trying to figure out how to cook. :)  It has simple recipes and a wide range of recipes. This is one of our favorites.

8 ounces uncooked rigatoni or twist pasta
2 T butter or margarine
1 pound cooked smoked sausage, cut into 1/2 inch slices
1 green pepper, cut into 1 inch pieces
1 medium onion, cut into 1/2 inch slices
1/2 t fresh minced garlic
1 (28oz) can whole tomatoes, drained cut into pieces (I ALWAYS buy the petite cut tomatoes in a can, never whole)
2 cups (8oz) shredded Monterrey jack cheese (or I use whatever I have on hand, usually shredded mozzarella)

Cook pasta according to package directions; drain. Meanwhile in Dutch oven melt butter. Add sausage, green pepper, onion and garlic. Cook over medium heat, stirring occasionally until green pepper is crisply tender (8-10 min). Stir in pasta, tomatoes and cheese. Continue cooking, stirring occasionally, until heated through. (3-5 min)

Serves 6.

Nutritional Information (serving)
Calories 600; Protein 26g; Carb 27g; Fat 39g; Chol 98mg; Sodium 969mg

Baked Cream Chicken Taquitos

Submitted by Julie L.

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Brown Bag Burritos

Submitted by Julie L.
Recipe from here.

• 2 lb. ground beef
• 2 cans refried beans (I make my own)
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion (I use dried)
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese (cheddar, Mexican blend, whatever)
• 20 flour tortillas (burrito-size)

Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla.  (I like to use my cookie scoop for this.  Helps me keep everything uniform without any mess.)

Roll up.  Wrap each burrito in a paper towel, then wrap in foil.  (See my crinkly foil?  Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze.  I like to pack them in the tortilla ziplock bag.  I can usually fit 10 per bag.  Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them.  See where it says “Thins?”  Not such a good thing for burritos.  These tortillas tore too easily.  I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream.  If you’re eating on the run, though, just grab and go!

Grilled Peach Salsa

This was taken from USA Weekend from the Newspaper, from Ellie Krieger's cookbook.

2 firm, ripe yellow peaches or nectarines
1/2 small red onion, finely diced
1/3 cup chopped fresh cilantro leaves
1 jalapeño, seeded and finely diced
2 Tbs. Fresh lime juice
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper

Preheat a grill over medium high heat. Oil the grill's surface.

Cut each peach in half and remove pits. Place the peaches cut side down on the grill and cook until peaches soften slightly and grill marks are formed, about 3 minutes allow. Allow to cool for 5 minutes, then chop.

In a medium bowl, toss to combine peaches, onion, cilantro, jalapeño, lime juice, salt, and pepper. Set aside at room temperature.

This is good with chips or wheat thin type crackers. I also served the salsa over grilled chicken and pasta.

Spaghetti Pasta Salad

Cook 1lb. spaghetti noodles according to package directions. Do not overcook. Drain and rinse well with cold water.

Add: 8oz. Italian dressing
1/8-1/4 c. red wine vinegar
1/3-1/2 bottle of small "Salad Supreme" seasoning. (Can be found in spice section)

Add in chopped veggies of your choice (example: carrots, green pepper, broccoli, red onion, cucumber, zucchini, etc.)

Stir all together. Chill until ready to serve. Great for summer get togethers. This recipe makes a lot! Be ready to share.

Goulash

My mom always made Goulash when I was a kid. I still love it today.

Ingredients:
1 lb. ground beef
1/2 c. chopped onion
2 c. uncooked elbow macaroni
(1) 12-14oz. can stewed tomatoes
or (2) 8oz. cans of tomato sauce
(1) 15oz can of tomato sauce
1 tsp. garlic powder (more or less depending on your taste)
1 1/2 tsp. Italian seasoning
1 Bay Leaf

Cook macaroni a little undercooked so it doesn't become mushy later on. Brown ground beef with onion. Drain if greasy. Combine with pasta and remaining ingredients.  Simmer 20-30 minutes covered.

***Note. My mom gave me this recipe and she rarely follows a recipe so depending on your taste, you may need to add more or use less garlic powder, onions, Italian seasoning, etc.

This recipe is great left over and sometimes it even tastes better the second day!

Oven Baked Macaroni & Cheese

Recipe by Ann M.

In a saucepan melt 3T of butter. Add 3T of flour. Gradually add 2 cups of milk.  Stir until thick.

Boil 16oz elbow macaroni or other pasta.

Stir sauce & cooked pasta with sauce.

Pour ungreased 9x13 pan.

Cut 8-10oz of colby jack cheese into chunks or strips.  Place cheese into pasta, randomly throughout the pasta.

Bake uncovered for 45 minutes at 350degrees.

Ingredients:
3T butter
3T flour (white or wheat)
2 cups of milk
8-10oz colby jack cheese cut into strips or chunks

****This recipe can also be used in a crockpot. You can make ahead of time and put in the fridge. Depending how cold the crockpot gets, will depend on how long to cook in crockpot. I usually start the crockpot on low and when it is completely hot in the middle, I turn the crockpot setting to 'keep warm' so the cheese doesn't burn.