We all love those one-pot wonders, right? When I cooked up this one-pot Italian Sausage Spaghetti, in my mind I was thinking okay, so it’s another spaghetti dinner. Sure, we love spaghetti, but don’t hold the presses for another pot of pasta, if you know what I mean. I liked the idea of everything cooking in my big pot. I liked the idea of warming some bread, tossing a simple salad and sitting down to an effortless supper with my guys.
Author: Rosemarie's Kitchen
I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.
Savory Crab-Pesto Cheese Wheel for Saint Patrick’s Day
Today is the forth day of the Lenten Season. Are you ready to take the train that leads to Crab-Pesto Cheese Wheel for Saint Patrick’s Day? Here goes . . .
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Warmly Satisfying Chicken Cheese Tortellini Stew
Before we get into spring and warmer weather, I wanted to share with you one more delicious one-pot supper. The key to this delicious stew is to use good quality pasta and fresh vegetables. While there might be some chopping necessary when using fresh vegetables, it is so worth the effort in the end.
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Cheesecake Factory Style Shrimp Scampi
Here is it Day Three of the Lenten Season, the Friday following Ash Wednesday. Any way you slice it, today is a meatless Friday in our house.
A National Celebration of Crown Roast with Apricot Dressing
Did you know that today is National Crown Roast of Pork Day? I had originally planned to share this latest Crown Roast for Easter, with the significance of the Crown thing. It seemed fitting. But then I learned that today was National Crown Roast of Pork Day. Even more fitting, right? I’m sure between now and Easter, I’ll come up with something equally as beautiful with that “wow” factor you get from a Crown Roast. Hope you enjoy!
Crown Roast with Apricot Dressing
Rib Roast
1 Pork Crown Roast (12 ribs and about 8 pounds)
1/2 teaspoon Seasoning Salt
1/3 cup Apricot Preserves
Heat oven to 350 degrees. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoning salt. Bake, uncovered, 1 hour.
Brush sides of roast with preserves. Bake until a thermometer reads 145 degrees, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving.
While the crown roast is cooking, start the Apricot Dressing.
Apricot Dressing
1 cup sliced fresh Mushrooms
1 medium Onion, finely chopped
1 Celery Rib, finely chopped
1/4 cup Butter, cubed
1/2 teaspoon dried Savory
1/2 teaspoon dried Thyme
1/4 teaspoon Salt
1/4 teaspoon White Pepper
3 cups soft Bread Crumbs
1 cup chopped dried Apricots
Slice the mushrooms, chop the onions, and celery. Set aside.
In a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. While the vegetables are cooking, tear apart white or wheat bread into very small pieces. Spread out on a rimmed baking sheet and let sit until ready to use.
Chop the dried apricots, stir the apricots and seasonings into the pan with the vegetables. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned.
To serve, fill center of crown with the dressing and serve table side. Carve roast between ribs; serve with dressing.
Mozzarella in Carozza (Mozzarella in a Carriage)
Yesterday was Ash Wednesday. Beginning today, until the end of the Lenten Season, I will be sharing a recipe that is in keeping with the traditions of old Church teachings, and that was to abstain from meat during Lent.
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White Chocolate Berry Cheesecake
We’ve already established that today is National White Chocolate Cheesecake Day. While some of are great bakers and can whip out a perfect White Chocolate Cheesecake with our eyes closed and one hand tied behind our backs, not all of us have those skills.
Two National Days In One Awesome Dessert
Today is Ash Wednesday. In our house, it is a day of fasting and abstinence. Not a whole lot I can share recipe-wise for Ash Wednesday. So I turned to the National Day calendar for a little inspiration. Oh yeah, good stuff. Today is National Oreo Cookie Day. The easiest way to celebrate National Oreo Cookie Day would be with a package of Oreos and a big, cold glass of milk. The National Biscuit Company (today known as Nabisco) first developed and produced the “Oreo Biscuit” in 1912 at its Chelsea factory in New York City. Today, the block on which the factory was located is known as “Oreo Way”. If you live in New York City, today might be a great day to eat your Oreos while strolling down Oreo Way.
Chick-Fil-A Style Hot and Spicy Chicken Club Sandwiches
Do you have a Chick-Fil-A near you? If so, than you know what I am talking about when I say they have the absolute best Chicken Sandwiches on the planet. And the dining experience, be it inside the fast-food establishment or simply ordering at the drive-thru window, is pure delight. The crews at Chick-Fil-A are some of the happiest, friendliest people you will ever encounter.
While the fast food chain has been around since the 1940s, unlike other fast food chains, their growth has not been rapid. This has not diminished its popularity. For us, their overwhelming popularity was apparent during our vacation to Wyoming last year. We had a four-hour layover in Denver, more than enough time to have lunch at the Airport’s Food Court, with time remaining for a little airport shopping. Denver’s sprawling airport does not have a shortage of restaurants to choose from, yet the only one restaurant in the massive two-story food court needed cattle pens to handle the long lines. That restaurant was the Chick-Fil-A.
My favorite sandwich has to be their Spicy Chicken Club. Living where we do, we can’t get a Chick-Fil-A sandwich when the craving strikes. What we can do is fix their wonderful sandwiches at home. If spicy isn’t your thing, skip the Sriracha sauce and replace the Pepper Jack Cheese with a slice of White Cheddar instead. It’s still an awesome sandwich.
Hot and Spicy Chicken Club Sandwiches
6 Tyson Chicken Breast Filet
6 Slices Bacon, crisp
6 Slices Pepper Jack Cheese
6 Hamburger Buns, lightly grilled
1/3 Cup Mayonnaise
1/2-1 Tablespoon Sriracha
Sea Salt, to taste
1 Large Tomato, sliced
6 Lettuce Leaves
Cook chicken patties in the oven as directed. While the chicken is baking, fry bacon crisp and let drain on paper towels.
Mix mayonnaise, Sriracha Sauce and Sea Salt in a small bowl.
Wipe down griddle, butter buns and toast lightly.
Place sliced cheese on chicken patties, return to oven long enough for cheese to melt.
Spread mayonnaise on toasted buns. Place lettuce and tomato on bottom bun. Top with chicken patty. Top patty with bacon and top bun. Serve.
Shrove Tuesday’s Colorful Pancakes
When Kiddo was just a little Kiddo, we did a lot of fun things with our food. We celebrated more. And we took our faith more seriously as well. I can remember making these beautiful pancakes for my family to enjoy on Shrove Tuesday. Back then, we had time in the morning before Kiddo rushed off to school and Hubby headed for the office. I miss those days.
Chicken Paprikash and Dracula’s Castle
When I came across a recipe for Easy Chicken Paprikash in my now 25+ year-old Campbell Cookbook, it sparked my curiosity. Just what is Chicken Paprikash. Sounded middle-eastern to me. Boy, was I wrong. Chicken Paprikash is a Hungarian dish. The traditional rendition is made with dumplings and utilizes a whole chicken. It more closely resembles Chicken and Dumplings (surprise!). The more modern adaptations utilize wide egg noodles or even Bow-Tie pastas. Just as the name implies, this dish relies in a heavy dose of Paprika, a spice commonly used in Hungarian cuisine. The sauce takes on a rosy color. And for those Dracula fans, in Bram Stoker’s 1897 novel Dracula, Jonathan Harker dines on Chicken Paprikash during his tourney through the Carpathian Mountains to Dracula’s castle.
Oh my, now my mind is swirling with all sorts of dinner party ideas and counts and scary stuff! Yeah, check the local weather reports and make this on a night that thunderstorms are in the forecast. What fun!
Easy Chicken Paprikash
4 cups cooked Wide Egg Noodles, for serving
1 tablespoon Butter
4 Chicken Breasts, boneless
10 oz Condensed Cream of Mushroom Soup
3 Teaspoons Paprika
1 Pinch Cayenne Pepper
1/3 cup Sour Cream
Parsley for garnish
Bring a large pot of lightly salted water to a boil. Cook egg noodles according to package directions. Keep warm until ready to serve.
While the water comes to a boil and the noodles cook, melt butter in a large non-stick skillet over medium-high heat.
Brown chicken for about 5 or 6 minutes per side in the hot butter. Remove, keep warm and set aside.
To the now empty skillet, heat soup with paprika and cayenne pepper. Add sour cream and whisk to blend smooth. Heat through.
Return chicken to the pan, cover and simmer until breast are cooked through and no longer pink. Spoon sauce over chicken to coat well.
Spread pasta on a serving platter. Top with chicken and garnish with parsley.
Whatever you do, don’t serve with Blood Oranges!
Awesome Spicy Spread Chorizo-Bean Burritos
I love Chorizo. I love it with scrambled eggs, in rice dishes, as a filler for everything from Omelettes to Tacos. Chorizo-filled burritos are the absolute best! Grilled Spicy Chorizo-Bean Burrito Supreme and Grilled Beef and Chorizo Spicy Burritos are two of our favorite.
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Mozzarella Chicken Marinara over Rotelle (Corkscrew Pasta)
Have you ever bought pasta at Costco? My spaghetti purchase lasted our family for six months – eight 1-pound packages of Organic Spaghetti Noodles. Wow, it just dawned on me, we eat over a pound of spaghetti a month! And then there are those variety packages of Penne, Casarecce and Rotelle. We are big pasta eaters in this house. I think we eat more pasta and rice than we do potatoes.
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Spicy New Orleans Shrimp over Jasmine Rice
This year, for Mardi Gras, I thought it would be nice to give you some options for a sit down supper. If you have been following along, you already have my recipe for the traditional King’s Cake for dessert and a savory Shrimp and Crab Cheese Wheel to get things started. We’ve now reached into the suggestion box for the main event.
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New Orleans Savory Creole Shrimp and Crab Cheese Wheel
Now that we’ve gotten Fat Tuesday’s dessert out of the way, let’s talk about something sinfully delicious to get this party started. I love shrimp. And thanks to Forest Gump, I cannot think New Orleans Gulf Shrimp without thinking Bubba Gump Shrimp Company.
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