Smoked Sausage Macaroni and Cheese Recipe

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smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

Jumbo Blueberry Raspberry Muffins Recipe

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jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up

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breakfast pizza with PAM
Clean Up Confessions
If you have ever forgotten to use cooking spray in a pan or baking dish you know how much of a nightmare it can create. It can not only wreck the dish you are trying to create, but it can also make the after dinner clean up a real chore.

It took me a while to learn how handy a good quality cooking spray like PAM can be. Not only do I use PAM for cooking but I also us it to make some other chores a lot easier. When you’re measuring ingredients like, honey, syrup, or ketchup use PAM cooking spray on the utensils, and it will pour more easily, leaving very little residue behind making for easy clean up.  Cooking spray also works well for shredding cheese. Lightly spray your grater with PAM and it will help keep the cheese from sticking to the grater and plugging it up – and it will make for easy clean up after. There are so many uses I don’t think I can remember them all. Another little trick I found handy, is that when using aluminum foil to cover a dish for baking, lightly spray the side that is going to be touching the food to keep it from sticking when you remove the foil. I have had the looks of one or two dishes wrecked before I caught on to this. Let your imagination do the work – I have found you can use a good quality cooking spray like PAM on almost anything you’re worried about sticking.

Scrambled eggs without butter, oil or cooking spray sticks to the pan like nothing I’ve ever seen before. It not only destroys the eggs but also makes the pan very hard to clean. Sometimes using oil doesn’t work out very well either, because it can leave an oily texture on the eggs. You can use butter but then you have to deal with the calories – the good news is it’s easy to eliminate the problems by using a quality cooking spray like PAM. I like to use the buttered flavored to give the eggs a buttery taste.

This is a cooking blog and I don’t feel comfortable writing this without including a recipe. So let’s get out the PAM, scramble some eggs, and make a breakfast pizza.

Breakfast Pizza Recipe

Breakfast Pizza Recipe with PAM cooking spray for Easy Clean up
 
Prep time
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Total time
 
Author:
Recipe type: Breakfast
Serves: Makes 1 pizza
Ingredients
  • PAM butter flavored cooking spray (to cook eggs)
  • PAM regular cooking spray (to spray pizza pan)
  • 1 pizza crust (store bought or your favorite recipe)
  • 1 cup shredded pizza cheese (unseasoned)
  • ½ pound bulk breakfast sausage
  • 1 can sausage gravy (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 medium bell pepper (finely chopped)
  • 8 eggs
  • ½ cup milk
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400F.
  2. In a large skilled brown the sausage along with the onion and bell pepper until sausage is no longer pink inside. Drain if necessary; and set aside.
  3. browning sausage and peppers
  4. In a large bowl whisk together the eggs and milk until well combined. In a large skillet heavily coated with PAM butter flavored cooking spray, stir, and cook the eggs into small chunks that are firmed up but still moist. Salt and pepper to taste and set aside.
  5. cooked eggs and sausage
  6. Lightly spray a pizza pan with PAM . Form the shape of the dough over the pan working from the center out and prebake the crust for 8 minutes.
  7. remove the crust from the oven and spread the sausage gravy over the crust using the backside of the spoon and then spread the sausage mixture evenly over the top.
  8. raw pizza ready for oven
  9. Top with the shredded cheese and bake for an additional 8 to 10 minutes until crust is deep golden brown, and cheese has melted.
  10. Cut into wedges and serve hot. Enjoy

 

baked breakfast pizza

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Grilled Chicken with Balsamic Barbeque Sauce Recipe

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grilled chicken with balsamic barbeque sauce

If you like the taste of Balsamic vinegar gives this Grilled Chicken with Balsamic Barbeque Sauce recipe a try. This is a little different from the customary type of barbeque sauce; but it’s really good. The Balsamic vinegar gives the sauce a little bit of tang and combines with the rest of the ingredients very well.

If you want to reserve some sauce for dipping increase the sauce recipe and divide it.

The next time you fire up the grill give this Grilled Chicken with Balsamic Barbeque Sauce Recipe a try; its sticky and delicious. Enjoy

Grilled Chicken with Balsamic Barbeque Sauce Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
  • Balsamic Barbeque sauce
  • 1 cup Balsamic vinegar
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • 1 clove of garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes.)
  2. Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
  3. Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
  4. Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
  5. Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.

 adapted from Food Network

Simple Macaroni Ham and Cheese Cold Salad Recipe

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macaroni ham and cheese casserole recipe post

This Simple Macaroni Ham and Cheese Cold Salad Recipe is a great summertime recipe. It’s quick to put together and doesn’t require many ingredients; just be sure to allow enough time for the salad to chill. This is a great side dish or can be used as a standalone dinner recipe. Enjoy

Simple Macaroni Ham and Cheese Cold Salad Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 eggs
  • 1 pound elbow macaroni
  • 4 ounce ham steak (cubed)
  • 2 stalks celery (chopped)
  • 1 large shallot (finely chopped)
  • 2 tablespoons lemon juice
  • 8 ounces of shredded cheddar
  • Dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sweet pickle relish
  • 1 (4 ounce) jar chopped pimentos (drained)
  • salt and pepper (to taste)
Instructions
  1. Hard boil eggs and set aside to cool.
  2. While eggs are cooling cook elbow macaroni according to package directions. Drain and rinse with cold water.
  3. Place the elbow macaroni in a large bowl, slice or chop the eggs and add them to the macaroni, and then mix in the ham, celery, shallots, and lemon juice.
  4. In a small bowl mix together the mayonnaise, mustard, pickle relish, pimentos, salt and pepper. Mix the dressing into the macaroni mixture and then fold in the shredded cheddar.
  5. Cover and chill in the refrigerator for 2 hours.

Adapted from blogchef.net

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

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14718012081_0d0d4c704dGrilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

This combination of fresh summertime vegetables has a delicious combination of flavors. This recipe does take a little time to prepare due to the time needed to marinate the chicken, vegetables and corn; but what a great way to spend a summer evening, by getting the opportunity to fire up the grill.

The next time your fire up the grill try this healthy combination of flavors with this low carb, low fat, Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob. Your family and guest will love it.

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 cans PAM® Cooking Spray (1 butter flavor and 1 for coating the grill grates)
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • ½ medium red onion (push the layers apart and cut into 1 inch pieces)
  • 2 small zucchini squash (cut into 1 inch pieces – I cut the squash in half and then sliced 1 inch pieces)
  • 1 package fresh whole mushrooms (8 ounces)
  • 2 tablespoons soy sauce
  • 2 tablespoons Sherry
  • 1 teaspoon dark sesame seed oil
  • 4 cloves of garlic or to taste (minced)
  • ½ red sweet bell pepper (cut into 1 inch pieces)
  • ½ green or orange bell pepper (cut into 1 inch pieces)
  • 5 skewers
  • 6 ears corn on the cob
  • ¼ cup salt for corn
  • 2 quarts of cold water
Instructions
  1. kabob ingreients
  2. Prepare the bell pepper, mushrooms, onion, and chicken according to the ingredients list and place them in a 1 gallon food storage bag.
  3. marinating kabobs
  4. In a medium size bowl mix together the soy sauce, Sherry, garlic, and sesame seed oil. Pour the mixture over the chicken, seal the bag, and work the bag with your hands to coat. Marinate in the refrigerator for at least 30 minutes. This can be started as long as 4 hours ahead of time if needed – flip the bag occasionally to move the marinade through the vegetables.
  5. In a large kettle dissolve the salt into the cold water, husk the corn, and place the corn in the salted water. (I set a plate on the corn to hold it down in the water)
  6. Place the skewers in water. (Soak for at least 20 minutes)
  7. Preheat the grill on high heat, clean and prepare the grates using PAM® Grilling spray; this also helps for and easy clean-up when you’re done grilling.
  8. Drain the chicken and vegetables, reserving the marinade in a small bowl. Thread the chicken and vegetables onto 4 skewers, arranging as desired. (I always have an extra skewer on hand for any left over vegetables – so only use the 5th one if needed.)
  9. rae kabobs
  10. Place the kabobs on the grill, reduce to medium high heat, and brush with the reserved marinade. Flip the kabobs when they start to brown and continue brushing them with the marinade until the marinade is used up. Grill until the kabobs have a slight char and the chicken has an internal temperature of 165F. Remove to a serving platter and tent with aluminum foil to keep warm.
  11. grilling kabobs
  12. Increase grill to high heat, remove the corn from the salt water and grill them, turning frequently, until corn is cooked, and slightly charred.
  13. Spray the corn with PAM® Butter spray and season with salt and pepper to taste.
  14. Serve corn and Kabobs together. Enjoy

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob plain

 

 

Mushroom and Herb Rabbit Recipe

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mushroom-and-herb-rabbit-recipe

If you’re a hunter or have domestic rabbit meats available give this Mushroom and Herb Rabbit Recipe a try. It has a delicious combination of seasoning and creates delicious gravy to serve over mashed potatoes, noodles or hash browns. I was going to use fresh mushrooms in this recipe, but the mushrooms that were available looked terrible, so I decided on these chunky Portabella mushrooms. They turned out to be really good tasting for canned mushrooms.

 

Mushroom and Herb Rabbit Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit cut into serving size pieces (about 3 pounds)
  • 1 can chunky Portabella Mushrooms (4 ounces)
  • 2 tablespoon butter
  • 1 can condensed cream of mushroom soup (undiluted)
  • ½ cup chicken broth
  • 2 teaspoons chives (sliced)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried Rosemary (crushed)
  • ¼ teaspoon dried thyme
Instructions
  1. In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon-pepper, rosemary, salt, and thyme.
  2. In a large skillet brown the rabbit pieces in 2 tablespoons of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer, and cook the rabbit covered for 20 to 30 minutes to an internal temperature of 165F or until rabbit is render. ( I used domestic rabbit in this recipe – if using wild you may have to cook for a longer period of time – add extra chicken broth if necessary)(If using wild rabbit meat you can also parboil the meat if you want to)
  3. The rabbit and mushroom gravy created with this recipe is delicious. Serve over mashed potatoes or hash browns with some of the gravy also poured over the rabbit.

Jack Daniels Barbeque Chicken Recipe

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jack daniels barbequed chicken recipe

grilling jack daniels barbequed chicken picture

Make sure you have some wet naps ready for this one. Sticky, gooey and delicious this recipe definitely takes barbequed chicken to the next level. The ingredients in the sauce all seemed to work well together. It was a little spicy, but very good. This is definitely one of my favorite barbecue recipes for chicken and will go on my favorites list.

The next time you fire up the grill give this Jack Daniels Barbeque Chicken Recipe a try; you’ll love it.

Jack Daniels Barbeque Chicken Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
  • Jack Daniels Barbeque sauce
  • ½ cup Jack Daniels Tennessee Whisky
  • ½ cup soy sauce
  • ½ cup catsup
  • 1 cup dark brown sugar
  • 1 teaspoon garlic power
  • Spice rub for chicken
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ½ teaspoon cayenne pepper
Instructions
  1. In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes – if you want extra sauce for dipping double the recipe and set half the sauce aside)
  2. In a small bowl combine all the ingredients for the spice rub.
  3. Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
  4. Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
  5. Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
  6. Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.

Inspired by Jack Daniels web site and Cooks country magazine

One Pan Skillet Spaghetti Recipe

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One Pan Skillet Spaghetti Recipe

When things get busy it always nice to find a way to cut corners a little bit. This One Pan Skillet Spaghetti Recipe allows you to cook the spaghetti in the sauce. This recipe was a nice surprise because the dish tasted a lot better than I thought it was going to be. Actually my wife liked it every bit as well as the spaghetti we normally prepare, stating “maybe it’s was even better”.

This would be a great recipe to put in your recipe box with the upcoming school year approaching for after school dinner. It’s simple to prepare, doesn’t take much time, and I’m sure your kids would love it.

Give this One Pan Skillet Spaghetti Recipe a try; it’s really good. Enjoy.

 

One Pan Skillet Spaghetti Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • 1 medium green pepper (chopped)
  • 1 can diced tomatoes (15 – 16 0unces)
  • 1 can tomato sauce (8 ounces)
  • 1 cup water
  • 1 can mushrooms (4 ounces)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon chili powder
  • 8 ounces thin spaghetti (uncooked and broken)
  • 2 ounces shredded cheddar
Instructions
  1. In a large skillet over medium high heat cook the burger, green pepper, and onion until burger is browned. Drain if necessary.
  2. Mix all the other ingredients into the burger mixture except for the cheese. Bring the mixture to a boil; reduce heat to a high simmer, cover and cook stirring occasionally, until the spaghetti is tender. (About 30 minutes – add additional water if necessary)
  3. Sprinkle cheese over the top and let rest until cheese is melted. Serve hot.