Simple and easy to make sausage bake

Boy was this easy!

All you need is a:

11”x9” baking dish or 9 x13”.

Cooking spray to coat bottom of baking dish

1 lb.  Bulk hot or sweet sausage 

8 oz. Softened cream cheese

2 pkgs. crescent dinner rolls 

Preheat oven to 350°. Spray with cooking oil the bottom of a 9 x 11” baking dish.  

In a large pan over a medium high heat cook and stir sausage until  brown and crumbly.  Drain and discard grease add  softened cream cheese until It is combined.

Roll Crescent roll dough from one can into the bottom of a prepared baking dish without separating. 

Bake in a preheat 350°oven for about five minutes. 

Remove from oven ,spread sausage mixture over baked crescent roll.  Place the other roll on top.

Continue baking until the top layer is golden brown about 10 to 12 minutes. Check after 8  minutes. 

Note: mine never got brown so I removed from oven in about 10 minutes .  I knew it was ready because the edges were brown .  It was perfect.  I sprinkled a little dried parsley for presentation.

I served with a nice wine vinegar and oil dressing.  It was the perfect choice since I used HOT SAUSAGE 

Enjoy.

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New recipe for Mayo chicken

  Another recipe for mayo chicken. No breading involved!

A very easy meal to make in about 30 minutes plus a small amount of time  for prep! 

Enjoy!

   6 pieces of chicken) I use chicken breast )

• 1 cup mayonnaise

• 2 cloves garlic, crushed

• 1 tablespoon finely chopped fresh rosemary

• 1 teaspoon salt

• freshly ground black pepper to taste

• ½ cup grated Parmesan cheese

  
  

  Stir together mayonnaise, parmigiana cheese, garlic, rosemary, salt, and black pepper in a bowl.

  Grease baking dish with cooking spray.

  Lay chicken in dish.

  Spread mayonnaise mixture over chicken; top with extra  Parmesan cheese.

  
  
  Bake in preheated oven to 375°.

  Bake  for 25 to

  30 minutes or until 

  an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Applesauce and boiled potatoes for our side dashes. 

.
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Chicken Scarpello

I decided to get into trying a new recipe if possible weekly .  This is Chicken  Scarpello. Sweet and spicy peppers and onions nestled with chicken in a light sauce.

The recipe called for chicken and sausage but tonight I opted for all chicken.  I never use chicken thighs and today’s I used my regular boneless chicken breast’s.  I would use bone- in chicken breasts when I make it again.  The sweet peppers really added to bring sweet  and bite together. I highly recommend this brand.

I followed the recipe almost to the tee but limited sausage and wine.  

The below recipe is as follows:

• 2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

• Kosher salt and freshly ground black pepper

• 1 tablespoon (15 ml) vegetable oil


***I didn’t use sausage

• 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700 g)

• 1 medium onion, thinly sliced (about 6 ounces; 170 g)

• 1 large red bell pepper, thinly sliced (about 6 ounces; 170 g)

***

• 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8 g)I used 1/2 tsp.dried)

• 6 cloves garlic, thinly sliced

• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) pickling liquid from the jar

• 1 cup (240 ml) dry white wine

• 1 cup (240 ml) homemade or store-bought low-sodium chicken stock

I did not use sugar. (My peppers were plenty sweet and spicy ).

• 2 tablespoons (28 g) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). 

Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively.

 Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage  and garlic, stir to combine, and cook until fragrant, about 1 minute

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

Serve with couscous or rice.

Carrot cake

Hi, I haven’t made a carrot cake in years. 

 Back in the day when food processors were not known of; I used to grate my carrots but with modern inventions today I used my food processor and it worked out great!  No tedious grating Or I remember you could use jars of baby food labeled carrots, this shows you how old I am. Can you believe?

The original recipe is below.  I used my new round deep cake pan I bought recently. Baking time was similar to as below. I baked approximately 40 minutes. Use a cake tester to make sure center comes out clean.

Enjoy!

Note: I cut sugar to 1 cup and oil to 3/4 cup

knowing that my cream cheese icing would make up

For the sugar.

I added chopped pecans on top!

It’s delicious!

Original:

• 1 1/2 cups granulated sugar 
• 1 cup vegetable oil 
• 3 eggs 
• 2 cups Gold Medal™ All Purpose Flour 
• 2 teaspoons ground cinnamon 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• 3 cups shredded carrots (5 medium) 
• 1 cup coarsely chopped walnuts 

Cream Cheese Frosting

• 1 package (8 oz) cream cheese, softened 
• 1/4 cup butter or margarine, softened 
• 2 to 3 teaspoons milk 
• 1 teaspoon vanilla 
• 4 cups powdered sugar 
• Nutmeg, if desired

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Step 

  2
  Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Step 

  3
  In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Betty Crocker

Lemon Garlic shrimp orzo

I added my touch to this recipe and we really enjoyed it. 

****I substituted frozen cooked and thawed shrimp ,thin cooked green beans because I didn’t have fresh spinach.

I  added  dried basil and parsley as well. About 1/2 tsp. each.  Taste test for salt. I felt it needed more.

I felt it needed some zing so I sprinkled red pepper flakes on top! 

Enjoy!

Recipe below as written without my adjustments.

• 2 teaspoons olive oil

• 5 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1 1/3 cups orzo pasta

• 3 cups chicken bone broth

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper

• 8 ounces raw tiger shrimp, peeled and deveined, or more to taste

• handful of spinach, cut into thin strips

• zest of 1 lemon

• lemon juice, to taste

  Parmesan cheese to taste

  
  

  Heat olive oil in a deep skillet over medium heat. Add garlic and Italian seasoning; sauté just until fragrant, 30 to 60 seconds.

  
  

  Add orzo and stir to toast lightly, about 30 seconds. Pour in broth, add salt and pepper, and bring to a gentle boil.

Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed, 7 to 9 minutes.

Nestle shrimp into the orzo. Scatter spinach over the top. Add lemon zest and lemon juice. Cover and cook shrimp just until pink and opaque, turning once, 2 to 3 minutes per side.( my shrimp were cooked so I nestled them in the center and then covered the pot.

Turn off heat. Stir in Parmesan cheese. Adjust seasoning to taste.

****Personal note when I make this again I will add butter to the olive oil to sauté garlic.  Everything seems to taste better with a little butter…

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