Thursday, December 26, 2013

Sausage, Rice & Noodle Casserole

It has been quite a while since I made this casserole, which used to be a staple of our newly-wed days. I don't know why it's taken me so long, because after making it again I remembered how yummy it is. It's easy and the sausage makes it a little different from your average casserole. My kids loved it, even my 1 year old, so I'm sure I'll start making it more regularly. It's such a homey tasting dinner.

Sausage, Rice, and Noodle Casserole

1 lb bulk pork sausage (I used 12 oz Jimmy Dean reduced fat sausage)
1 onion, chopped
1 cup rice
1/2 cup slivered almonds
4 cups water
2 envelopes dry Lipton Chicken Noodle Soup mix

Brown sausage with onion in a large skillet. Add rice and slivered almonds and cook until almonds just start to brown; spread into a 9x13 baking dish.

Meanwhile, boil 4 cups of water and add Lipton Chicken Noodle Soup Mixes to it. Stir well. Pour this over the sausage/rice mixture in the baking dish, stir around to distribute ingredients evenly. Cover with foil and bake at 350 for 1 hour. Take foil off and bake another 10 minutes or until rice is cooked through.

Wednesday, December 18, 2013

Green Beans Almondine

This is such a great, classic side dish. I love green beans, especially with the nutty flavor of browned butter and almonds. It is also a great side dish for holiday dinners like Thanksgiving and Christmas. You could make these green beans extra special by adding cooked and crumbled bacon and Craisins. I used frozen green beans,  because that's what I had on hand, but you could also use fresh green beans.

Green Beans Almondine

2 lbs frozen green beans (I used frozen whole green beans)
3 tablespoons butter
1/2 cup slivered almonds
garlic salt, to taste
salt, to taste
ground pepper, to taste

Place green beans in a colander and rinse with water (I find this gets rid of any freezer burn taste). Place rinsed green beans in a microwave safe bowl, cover, and microwave on high for about 8 minutes or until green beans are heated through. Drain green beans and set aside.

In a large skillet melt butter. Add slivered almonds and cook on medium high heat until butter and almonds just start to brown. Add in green beans, a few shakes of garlic salt, and salt and pepper to taste. Toss green beans with butter and almonds and heat through. Serve immediately

Friday, December 13, 2013

Crock Pot Stuffing Chicken

This is a great crockpot chicken recipe. It's easy and the chicken turns much moister than a lot of crockpot chicken recipes. I bet you could make this with frozen chicken breasts, just increase the cooking time a little. I served it with green beans almondine (recipe coming soon) and crescent rolls. It was a lovely dinner.

Crock Pot Stuffing Chicken

5 chicken breasts, thawed
1 box chicken Stove Top stuffing mix
1/2 cup sour cream
1/2 cup milk
1 can cream of chicken soup

Place chicken breasts in the bottom of slowcooker. Dump box of stuffing mix (the dry mix) on top of chicken. In a bowl combine sour cream, milk, and cream of chicken soup. Spread the soup mixture on top of the stuffing. Cover and cook on low for 4 hours. Fluff stuffing and soup mixture with a fork and serve stuffing over the chicken.

Sunday, December 8, 2013

Creamy Creamed Corn

I think creamed corn is a rather polarizing vegetable - either you love it or hate it. Well I think this recipe can change your mind if you're in the "hate it" camp. It is not like the canned stuff at all and it is oh so decadently creamy and yummy. How can you go wrong with corn, cream, and butter?? It's really good. I made it for Thanksgiving and I think I changed a lot of negative opinions on creamed corn with this recipe.

Creamy Creamed Corn

2, 20 oz packages frozen corn (40 oz total)
1 cup heavy cream
1 cup whole milk
2 teaspoons sugar
1 teaspoon salt
3 tablespoons melted butter
3 tablespoons flour
ground black pepper to taste (I use about 1/4 teaspoon)

In a large saucepan/pot, combine frozen corn, cream, milk, sugar, and salt. Bring to a boil, stirring occasionally.

Meanwhile, in a small bowl whisk together melted butter and flour. Pour this flour mixture into the corn and stir well. Bring to a boil again and cook until thickened. Add pepper to taste and more salt if necessary.