Soup Topper Meatloaf

Meatloaf on a bed of rice with broccoli

Not being a big fan of meatloaf I'm always trying new ways to prepare it in hopes that I will enjoy it someday. My family on the other hand like any kind of meatloaf as long as it's homemade.








This meatloaf was topped with cream of mushroom soup. Next time I may follow this exact recipe using cream of celery soup and maybe change up the meat and use ground turkey or ground chicken.

Ingredients 

• 1 pound of ground beef
• 1/2 cup of chopped onions
• 1/2 cup of Ketchup
• 1/8th tsp. of onion salt (optional)
• 1/4 tsp. of garlic powder
• 1 TBS of Worcheshire sauce
• 1 large egg

Directions

1. Preheat your oven to 350 degrees F.
2. Spray a loaf pan with cooking oil if you're not using a non-stick pan. 
3. In a bowl mix together ground beef, onions, Ketchup, onion salt, garlic powder, Worcheshire sauce, raw egg, and breadcrumbs.
4. Press everything into your loaf pan and place in your oven for 30 minutes. 
5. After 30 minutes, remove the pan from oven and carefully drain. Spoon the soup right from the can on top of the meatloaf and place back in the oven for another 30 minutes. 
6. Remove from oven, serve, and ENJOY!

Did I like the meatloaf? Yes, as I was eating my dinner I was wishing I'd have made two loaves. 

The perfect loaf pan for meatloaf, a black bean casserole, to name a few, or if you bake bread.

Orange and Ginger Chicken Breasts

This is one of the easiest meals I've prepared lately. The chicken came out moist, tender, and delicious. The best part is that you only need one ingredient for the chicken.

I'm always trying new things when it comes to cooking and happened to have a bottle of VH Chicken and Ginger stir-fry sauce in my refrigerator. I thought to myself that this might be good and went ahead and made it. Was I ever glad that I did. I served the chicken over a bed of rice and made a Greek salad.

Ingredients

• 4 chicken breasts
• 1/4 - 1/2 a bottle of VH Orange and Ginger Stir-Fry sauce

Instructions

• Preheat your oven to 350 degrees F.
• Spray an oven safe dish with cooking spray.
• Place the chicken breasts in the dish and pour the VH sauce over the breasts.
• Cook for 1 hour.
• Remove from the oven and serve over a bed of rice. 
• ENJOY!

Mac & Cheese With a Twist

I love homemade macaroni and cheese but hubby doesn't really care for it. Today I decided I'd try something different to tempt him.

What you'll need for this delicious comfort food.

Ingredients

• 1 pound of lean ground beef cooked and drained
• 400 grams of Tortiglioni pasta (uncooked) or pasta of your choice
• 1 can of whole tomatoes
• 3 - 4 cups of shredded old cheddar cheese or cheese of your choice
• garlic powder

Instructions

1. Preheat oven to 350 degrees F. 
2. Start by boiling your pasta.
3. Fry the beef and sprinkle generously with garlic powder. Drain and set aside.
4. Once the pasta is cooked drain and rinse under cold water.
5. In the bottom of a casserole dish add the pasta.
6. Mix in the ground beef.
7. Next cut the tomatoes in half and gently mix into the macaroni mixture. 
8. Pour half of the tomato juice over the top.
9. Gently mix in about half of the cheese.
10. Top with the rest of the cheese. 
11. Cover and set in the oven for about 45 minutes. 
12. Remove covering and cook for an additional 15 minutes.
13. Serve with salt and pepper and ENJOY!

This Pampered Chef casserole dish is one of the best investments I've made. You can cook everything from pasta to chickens and roasts in it and they always come out fantastic. 

Honey Garlic Noodles With Shrimp

While in the grocery store this past week I found a recipe on the back of a Knorr Sidekicks package that I wanted to share with you. It is not only an easy dish to prepare but also delicious.

Served with vegetable spring rolls

Ingredients

• 2 packages of Knorr Sidekicks Honey Garlic Noodles prepared according to pkg. directions
• 1 - 2 pounds of medium sized raw shrimp peeled \
• 2 Tbsp. of soy sauce
• 2 Tbsp. of canola or vegetable oil
• 2 large eggs slightly beaten
• 1 - 2 Tbsp. of lime juice

Instructions

1. Once your shrimp is peeled, place in a bowl and toss with soy sauce
2. Heat the oil in a large frying pan on medium high heat
3. Add the shrimp to the frying pan and cook approximately 3 minutes or until shrimp is pink
4. Add the honey garlic noodles to the pan and stir
5. Next pour your beaten eggs over the entire mixture
6. Turn your heat down to low
7. Cover the frying pan with a lid until the eggs are firm
8. Add the lime juice and stir
9. Serve and ENJOY!

Shrimp and Mushroom Fettuccine

This scrumptious dish was made using an alfredo sauce from Sam's Place. He has the best recipes and they're so easy to follow.

Shrimp and Mushroom Fettuccine 

While following +Eugene Monaco's Alfredo sauce recipe in one non stick pot, I heated olive oil and a tbs. of butter in a frying pan for the sliced mushrooms and shrimp. To start with I sauted the mushrooms until done. Removing the mushrooms and putting them on a plate, I added the shrimp to the frying pan and cooked until pink. Please note this only takes a few minutes.

While the sauce, mushrooms, and shrimp were cooking I boiled fresh fettuccine pasta in my pasta pot.

Once everything was ready I mixed the alfredo sauce with the pasta, added mushrooms, and plated it, topping it off with the shrimp.

Voila a new family favorite recipe.

Pork Chops Baked in Tomatoes, Peppers, and Onions

Pork Chops Baked in Tomatoes, Peppers, and Onions

A delicious combination of pork, tomatoes, peppers, onions, and spices baked to satisfy your taste buds. 

Ingredients 

• 5-6 pork chops
• 2 large onions sliced thick
• 1 can of either diced or whole tomatoes
• 1 large green pepper cut into chunks
• Garlic powder
• Italian spices

Directions 

1. Preheat your oven to 325 degrees fahrenheit
2. Spray a large oven safe dish with cooking spray
3. Place the onions in the bottom of the pan
4. Next lay the pork chops on top of the onion slices
5. Generously sprinkle the chops with garlic powder and then the Italian spices  
6. Cover with the diced tomatoes including the juice
7. Cover the pan with aluminum foil and bake for one hour
8. Remove the foil and add your peppers continuing to bake for another 30 minutes
9. Remove from the oven, serve and ENJOY!

Lamb Shoulder Chops with Garlic and Rosemary

If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites. 

Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.

Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.

I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.

Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner. 

My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day. 

• Prep time: 15 min.
• Cook time: 2 hours 30 min.
• Ready in: 2 hours 45 min.
• Yields: 4 people 2 chops each

Ingredients

• 1/4 cup plus 1 TBS of extra virgin olive oil
• 20 cranks of fresh ground pepper
• 5 large garlic cloves pressed
• 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
• 8 lamb shoulder chops

Instructions

1. In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
2. Cut your garlic cloves into several pieces and press into the bowl.
3. Add the rosemary, and whisk everything together really well.
4. Place the lamb into a marinating dish and add the marinade onto each chop.
5. With the back of a spoon rub the marinade into the chops.
6. Cover and refrigerate until ready to broil.
7. Preheat your oven on broil and place the oven rack on the second rung from the top.
8. Place the chops on a broiler pan and pop into the oven.
9. Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
10. Remove from the oven, serve and ENJOY.

Do you like lamb?

Cheesy Chicken Breasts Baked With Veggies

If you're looking for a new way to cook chicken breasts have I got a delicious new recipe for you.

Ingredients

• 1 large sweet onion sliced thick
• 4-5 boneless chicken breasts
• Tomato sauce or jarred spaghetti sauce ( I used Jamie Oliver tomato pasta sauce)
• Sliced mushrooms, enough to cover the entire dish
• 1 - sliced red pepper
• Monterey Jack cheese sliced

Instructions

1. Preheat your oven to 325
2. Spray a large casserole dish with cooking oil
3. Line the bottom of the casserole dish with the slices of onion
4. Place the chicken breasts on the top of the onions
5. Spoon the tomato sauce over the chicken breasts
6. Next comes the sliced mushroom and red peppers
7. Lastly the cheese
8. Bake uncovered for one hour or until chicken breasts reach an internal temperature of 165 degrees F.
9. Remove from oven SERVE AND ENJOY!

Chicken Breasts Baked With Peppers Smothered in Cheese

I saw a video on Facebook the other day which was a recipe for chicken breasts that looked really good. I don't remember exactly how they made theirs but here is how I made mine.

Ingredients

• 6 boneless chicken breasts
• 3 peppers (1 red, 1orange and 1 yellow) sliced into large pieces
• 2 onions sliced thick
• 1 small jar of mild salsa (you can use medium or hot if you prefer)
• 3 cups of Monterey Jack cheese shredded

Instructions

• Preheat your oven to 350 degrees fahrenheit.
• Spray a large casserole dish with cooking spray.
  
• Place the chicken breasts in the bottom of the dish.
• Next place your peppers and onions on top of the chicken.
• Pour the jar of salsa over the top.
• Place the dish into your preheated oven for 30 minutes.
• Remove the dish from the oven and sprinkle the shredded cheese over the entire dish.
• Pop back into the oven for 15 - 20 minutes.
• Remove from the oven and let the dish sit for 5 minutes before serving.
• ENJOY!

I served the chicken and veggies over a bed of white rice along with steamed cauliflower and everyone loved it.

Lamb Shoulder Chops Grilled

These lamb shoulder chops are marinated in a garlicky puree and grilled on indirect heat, on a gas barbeque.

Early in the day make your marinade by grating 2 - 4 large cloves of garlic. Add 3 tablespoons of virgin olive oil, ground pepper to taste and 1 teaspoon of dried rosemary. Whisk well in a small bowl and brush onto 5 - 8 lamb shoulder chops. Cover your dish and refrigerate until ready to grill.

Grating your garlic

Whisk your marinade

Brush the marinade onto the lamb chops

Heat your bbq to 400 degrees F. Turn the center grill off and place your lamb chops on the center grill. Cook for ten minutes, then flip. Continue to cook until chops are cooked the way you like them.

Cooking Chart for Lamb

	Fahrenheit Temperature
Rare	135°
Medium-rare	140° - 150°
Medium	160°
Well done	165° and above

Serve and ENJOY!

This is the exact garlic grater that I use and I love it!


If you are looking for a recipe for leg of lamb please follow this link.

Roasted Leg of Lamb 

Creamy Mushroom Soup

Creamy Mushroom Onion Soup

Not only is this recipe easy to make it is fast too. It can be on your table from start to finish in less than one hour.

Perfect for that special Sunday dinner where you want to serve soup before the meal or serve it for lunch along with a salad or a sandwich.

Heat it up and take it to work in a thermos. Often I will make a double batch of soup and freeze it into portion sizes so that hubby can a hot soup for his lunch.

Ingredients

• 4 Tbs. of butter divided
• 3 cups of chicken stock or water
• 4 cups of sliced mushrooms
• 1 medium onion diced
• 1 small onion diced
• 2 Tbs. of all purpose-flour
• 1 cup of table cream or milk
• 1/2 of a bay leaf
• 1 Tbs. of dried parsley
• Paprika
• Salt to taste
• Pepper to taste
• Chives or Fresh Parsley

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium size pot or Dutch oven melt 2 tablespoons of butter.
3. Add sliced mushrooms along with the diced medium onion and sauté until the onions are soft along with the parsley.
4. Add 3 cups of chicken, vegetable broth, or water. I used chicken broth.
5. Let this all simmer for 20 minutes.
6. In a medium size microwave and oven safe bowl melt 2 tablespoons of butter.
7. Once melted whisk in 2 tablespoons of flour and then slowly add 1 cup of table cream or milk.
8. Add the small diced onion along with the 1/2 of a bay leaf.
9. Place into the preheated oven for 20 minutes.
10. Over a bowl drain the broth in the pot from the vegetables. Pour the broth back into the pot.
11. In a food processor or blender add the vegetables (mushrooms and onions) and chop and blend.
12. Set aside. Carefully remove the bowl out of the oven and pour while whisking into the broth on the stove.
13. Do not boil. Set the temperature dial at medium heat.
14. Carefully add the vegetables to the pot and stir.
15. Heat until desired temperature is reached.
16. Add paprika, salt, pepper, and top with chives or fresh parsley.
17. Serve and ENJOY!

Is this a recipe you'd like to try?

Bacon Roasted Pork Loin

Pork loin wrapped in bacon 

My son and I were talking the other day about ways to make pork loin and he suggested wrapping it in bacon. Because this is such a lean cut of pork sometimes it will come out quite dry if not cooked properly. Wrapping this cut in bacon not only added flavor but juiciness as well. 

Ingredients 

• 2 Pork Loins (mine came to a total of 3 pounds)
• 1 package of bacon
• 3 Tbs of honey
• 3 Tbs of Balsamic Vinegar 
• 1 small cooking onion diced
• Dried Rosemary or Fresh to taste
• 4-5 Tbs of Sunmaid Raisins

Instructions

1. Preheat your oven to 375 degrees F.
   
2. Wrap the bacon around the pork tenderloin and secure with wooden toothpicks.
3. In a pan on medium high heat brown the meat for about 8 minutes turning frequently.
4. In a small bowl combine honey, vinegar, diced onion and Rosemary. Mix well.
5. Place the pork tenderloins in a roasting pan and cover with the honey mixture.
6. Place into the oven for 20 minutes. 
7. Remove and add the raisins to the top of the pork. 
8. Place back into the oven for approximately another 15 - 20 min. 
9. Remove and let the pork sit for about 5 min before slicing.
10. Serve and ENJOY!

Black Bean Soup

On a cold fall or winter's day there's nothing quite like a nice hot bowl of soup to warm and fill you up.

I remember as a child I'd be outside ice skating at our local rink, and knew that when I returned home for lunch or dinner my grandmother would always have a pot of soup waiting on the stove. Soup to me is pure comfort and satisfaction.

I am not a vegetarian but at least once a week I like to have a meatless meal. Black Bean Soup is one of my favorites to serve. It is not only delicious but very healthy as well. Please note that I've used chicken broth in this soup. To make it an authentic vegetarian soup simply change the chicken broth to vegetable broth.

This cream soup can be served alone for lunch, dinner or as side dish. Quite often I will serve it with homemade quesadillas. You can use various topping such as: chopped green onions, a dollop of sour cream, grated cheese, or tortilla chips.

The following recipe will serve 5-6 people, and can be on your table from start to finish in approximately one hour.

Cook Time

Prep Time:

Total Time:

Serves:

Ingredients

• 1 TBS. of canola or vegetable oil
• 1 1/4 cups of chopped onion
• 2 ribs of celery chopped
• 1 large carrot diced
• 3 cloves of garlic minced
• 1/2 Tsp. of oregano
• 1 Tsp. of cumin
• Pinch of fine sea salt or table salt
• Fresh ground pepper to taste
• 1 box of chicken broth or 900 ml
• 2 1/2 cups of water
• 4 -5 cups of black beans that have been soaked overnight
• Chopped green onions for garnish *optional

Instructions

1. Prepare the onions, celery, carrot and garlic cloves.
2. In a large soup pot or dutch oven heat the the canola oil.
3. To the pot add the prepared vegetables along with all of the spices.
4. Cook and stir until the vegetables are soft.
5. To the pot add and stir in the chicken broth and water.
6. Next add the black beans and bring everything to a boil.
7. Turn the heat down to a simmer, cover and let the soup cook for 30-45 minutes or until the beans are tender.
8. In batches you are now going to puree the soup. I used my blender for this.
9. Add the soup back into the pot, heat, and then serve when ready.
10. Top with green onions, sour cream, grated cheese, or tortilla chips.
11. ENJOY!

Shrimp Bisque

Shrimp Bisque for That Special Dinner

If you're looking for a special entrée to go with a seafood meal and don't mind a little extra effort in the kitchen, please follow along and I'll show you how you can make a delicious shrimp bisque in your kitchen.

I must say that even though this bisque or soup does take a little bit of extra time to prepare than your average soup, it is well worth it in the end. It is not something I'd make all the time but for special anniversary dinners, Valentine's Day dinners, when you want to impress someone special, or are perhaps having the boss and his wife over for dinner this bisque will knock their socks off. The perfect entrée for an intimate dinner party for four or more people.

Making This Bisque

When I make this recipe I do it in several stages starting out with peeling the raw shrimp. I then chop all the veggies and prepare the bisque. Once everything has been pureed and chilled I heat the bisque adding the whipping cream and lemon juice before serving.

Remove the shell and tails off each defrosted shrimp setting aside the shells. Cover and refrigerate the shrimp while preparing the bisque.

• Cook time: 1 hour 30 min.
• Ready in: 1 hour 30 min.
• Yields: 6-10

Ingredients

• 1 pound of frozen shrimp thawed
• 4 Tbs. of butter divided
• 2 ribs of celery chopped fine
• 1 large carrot chopped fine
• 1 small onion chopped fine
• 2 Tsp. of dried thyme
• 1/2 cup of clam juice
• 6 cups of water
• 2 Tbs. of tomato paste
• 1/4 tsp. pf cayenne pepper
• 1 cup of table or whipping cream
• 2 Tbs. of lemon juice
• 3 Tbs. of fresh chopped chives
• Salt and Pepper to taste

Instructions

1. Finely chop the celery, carrot and onion.
2. In a Dutch oven or stock pot heat and melt 3 of the 4 tablespoons of butter.
3. Add the chopped veggies along with the thyme and cook until the veggies are soft.
4. Next add the shrimp shells and tails cooking for a few minutes until the shells are pink.
5. To the pot add the clam juice, water, and stir bringing everything to a boil.
6. Turn the heat down to a simmer and let cook for 25-30 minutes covered.
7. Over a large bowl using a strainer, strain the broth into the bowl.
8. Add the broth back into the pot and whisk in the cayenne pepper and tomato paste.
9. In a small frying pan melt the remaining tablespoon of butter and quickly cook the shrimp until they are pink.
10. Add half of the liquid broth along with 1/2 of the cooked shrimp to a blender. Puree and place into a clean bowl.
11. Do the same with the remaining broth and shrimp.
12. At this point you can cool off the bisque and refrigerate until you are just about ready to serve.
13. The final and next step doesn't take very long. In a pot heat the bisque, stir in the lemon juice and whipping cream until heated through.
14. Serve and top with the chopped chives.
15. Serve with salt and pepper to taste. ENJOY!

Potato Beef Soup or Stew

Potato Beef Soup or Stew

This is a very easy to follow recipe that can be made and on your table in less than an hour depending on whether you serve it as a soup or as a stew over mashed potatoes.

For a stew simply whisk up some corn starch with a bit of water, bring the pot contents to a boil, and stir in the corn starch mixture to thicken the broth. You can also use flour to do this, but I use cornstarch as a personal preference.

This recipe has been in my family for as long as I can remember. I believe it was brought over to Canada by my grandmother who was from the other side of the pond in Paisley Scotland. When I smell this cooking I fondly remember many good times of sitting and waiting for this at my grandmother's dinner table.

• Prep time: 20 min.
• Cook time: 40 min.
• Ready in: 1 hour
• Yields: 5-6 people

Ingredients

• 2 pounds of lean ground beef fried and drained
• Olive, Canola, or vegetable oil
• 1 large cooking onion chopped
• 2 ribs of celery chopped
• 2 -3 carrots peeled and sliced
• 3 cups of washed potatoes cubed
• 2 -3 cloves of garlic chopped
• 6 cups of water
• 6 tsp. of beef instant stock mix
• 1 Tbs. of Worcestershire Sauce
• 1 tsp. of thyme
• fresh ground pepper
• 5 good shakes of marjoram
• 1/2 cup of frozen peas and or corn

Instructions

1. Fry the ground beef until it is cooked, drain, and set aside.
2. Prepare the carrots, onion, celery, potatoes and garlic.
3. In a 6 quart pot or Dutch oven coat the inside of the pot with oil.
4. On medium to high heat cook the onion along with the celery.
5. While this is cooking, boil the water to make the beef stock.
6. Mix the boiling water with the beef stock and add it to the pot once the vegetables have cooked for five minutes.
7. Add the Worcestershire sauce, marjoram, ground pepper, and thyme.
8. Next add the carrots, chopped garlic, potatoes, and ground beef.
9. Bring everything to a boil, cover and simmer for at least half an hour.
10. About 15 minutes before you're ready to serve add the pea and or corn, and continue to cook until the frozen vegetables are cooked.

Chipotle Chicken Wraps

These chicken wraps are the perfect take along food to a picnic as they're delicious hot or cold.

Easy to make and easy to eat. I bet you can't eat just one.

When hubby and I get into the kitchen to cook most times what comes out is pretty good. I made the wraps while hubby made his Mile High Nachos.

I added guacamole to the wraps but you could easily make them without if you prefer.

Prep Time: 15 min. Cooking time: 15 min. Ready in 30 min.  Serves 4-6 people

Ingredients

• 3 pounds of cooked chopped chicken breast
• 1/4 bottle of chipotle sauce
• 9 -10 wraps (I used flour tortillas)
• 10 romaine lettuce leaves
• 1 large tomato chopped
• shredded old cheddar cheese (optional)
• guacamole
• sour cream (optional)

Instructions

1. Cut up the chicken breasts either before cooking or after cooking.
2. In a bowl toss the cooked chicken with 1/4 bottle of Chipotle sauce.
3. On each wrap place a lettuce leaf, chicken, chopped tomato, shredded cheese, guacamole and sour cream.
4. Wrap up and set on a plate to be served.
5. ENJOY!

Applesauce with Raisins Recipe

Applesauce with Raisins

Homemade applesauce is one of my family's favorite condiments served with a roast pork dinner. I personally do not add sugar when making this but you can if you wish to. I find it sweet enough with the natural sugar from the apples and raisins. 

Ingredients 

• 7-8 peeled, cored, and sliced apples of your choice
• 1/2 cup of water
• 1/2 cup of raisins
• cinnamon 

Instructions

1. In a saucepan add the apples, water, and raisins bringing to a boil.  
   
2. Sprinkle generously with cinnamon stirring as the apples cook.
3. Turn the heat down to medium and continue to cook until the apples are soft enough to mash with a spoon or potato masher.
4. Remove from heat, mash, and serve either warm or cold.
5. ENJOY!

Moroccan Flat Chicken

I cannot take all the credit for this recipe as I used a marinade recipe that I found on Canadian Living Magazine website. Because the flat chicken came out so good I just had to share it here.

I used a roasting chicken that was just over 3 pounds. It was very easy to flatten the chicken out. If you've never had chicken this way let me tell you that you'll want to try it as it cuts the roasting time in half.

First start by whisking well all the following ingredients together in a 2 cup measuring cup, or a bowl if you prefer.

Ingredients For Marinade

• 6 TBS of extra virgin olive oil
• 4 TBS of ground cumin
• 4 TBS of paprika 
• 4 TBS of white sugar
• 4 TBS of lemon juice
• 4 cloves of garlic pressed
• 1 tsp of salt 
• 1 tsp of pepper
• 1/2 tsp of cinnamon

How to Flatten a Chicken

Flattening a Chicken

1. Place the chicken breast down on your cutting surface. 
2. With sharp kitchen shears cut the chicken along the backbone.
3. Do this on both sides and and remove the backbone.
4. Press down firmly on the chicken to flatten.

Marinating the Chicken

1. Next step is to marinate the chicken for at least 4 hours in the fridge.
2. Place the chicken skin side down and pour 1/2 of the marinade onto the chicken covering the entire side.
3. Flip the chicken over and pour the remaining marinade onto the chicken covering the flip side.
4. Cover and refrigerate. 

Roasting the Chicken

1. Preheat the oven to 400 degrees fahrenheit.
2. Spray a roasting pan with cooking oil.
3. Place the chicken in the roasting pan and into the oven for 40 - 45 minutes or until the chicken has reached and internal temperature of 165 degrees F.
4. Remove from the pan and let the chicken rest for 10 minutes before serving.
5. Serve and ENJOY!

Sausage Rice Delight

An easy to follow recipe using hot Italian sausage where everything can be prepared ahead of time and cooked 20 minutes before serving. This one skillet dish will serve 3-5 people.

Ingredients

• 6 Hot Italian sausages cooked and sliced. 
• Uncle Ben's or Minute Rice (Follow package directions for 6 servings)
• 1 Tbs. of Canola or vegetable oil
• 1 large cooking onion chopped
• 1 large garlic clove diced
• 1 large red bell pepper chopped
• 1 can of diced tomatoes
• 1 Tbs. of Italian seasoning
• Slap Ya Mama white pepper blend seasoning (optional)
• Fresh ground pepper

Instructions

1. Ahead of time cook your sausage and rice. Set aside. If not making right away refrigerate the sausage. 
2. When you're ready to start cooking, in a large electric frying pan (or large stovetop skillet) heat your oil.
3. To the oil add the onions and cook for a few minutes. Add the garlic and red pepper. Cook for about 2 minutes. 
4. Next add the sausage slices and continue to cook and stir. 
5. Spoon out the diced tomatoes using a bit of the juice and add to the skillet.
6. Sprinkle with the Italian seasoning, ground pepper, and Slap Ya Mama.
7. Add cooked rice and cook until everything is heated through.
8. Serve and ENJOY!

   

Banana Bread on Wordless Wednesday

I've been collecting frozen bananas for a few months and wanted to use some of them up today by making 2 loaves of banana bread. Whenever I bake just one loaf it goes so fast and everyone says why didn't you make more. Well today I did just that.

My recipe is your basic banana bread but I would have added nuts to the mix if I'd had some.

Here is the recipe that I used.

Ingredients

• 5 frozen and thawed bananas
• 2/3 cup of softened (room temperature) butter
• 1+ 3/4 cups of white sugar
• 2 tsp. of vanilla extract
• 2 beaten eggs
• 3 cups of all purpose unbleached flour
• 2 tsp. of baking soda
• 2 good pinches of salt

Instructions

1. Preheat your oven to 350 degrees F.
2. Grease 2 loaf pans.
3. Remove peels from the bananas and set into a medium size bowl.
4. Mash the bananas and add the butter mixing well.
5. Next add the sugar and vanilla mixing well again.
6. Beat the eggs and then add to the wet mixture mixing well.
7. In a larger bowl combine the flour, baking soda, and salt mixing well.
8. Add the wet mixture to the dry and beat well. 
9. Add equal amounts to each pan and set in the oven for 60 minutes or until done.
10. Remove from the oven and cool for ten to fifteen minutes.
11. Remove the bread from the pans and cool on a rack.
12. Slice and ENJOY!

Linking up to +Ruchira Khanna over at ABRACABADRA for Wordless Wednesday.