One Skillet Sausage & Kale Pasta

I am the absolute WORST at dirtying up the kitchen. And running the dishwasher multiple times a day. So I've been on the hunt for one pot/one pan meals that are tasty and allow for easy clean-up. Enter this One Skillet Sausage & Kale Pasta. Guys, it was so good...and clean-up took me about 2 minutes as opposed to 20. Yay! Y'all try it out, and let me know what you think.

 

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One Skillet Sausage & Kale Pasta

{Two Peas & Their Pod}

 

Ingredients

 

1 Tablespoon olive oil

1 pound sausage links, cut into 1/2-inch slices (I used a sweet Italian sausage that crumbled, as opposed to links)

1/2 medium onion, diced

1 red bell pepper, seeds removed and diced

3 cloves garlic, minced

2 Tablespoons tomato paste

2 cups chopped kale

1 (15 oz.) can diced tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon fennel seed

8 ounces uncooked penne pasta

2 cups vegetable or chicken broth

1/2 cup chopped fresh mozzarella cheese

1/4 cup Parmesan cheese

3 Tablespoons chopped, fresh basil (for garnish, if desired)

 

Directions

 

Heat a large skillet over medium heat and add olive oil. Add the sausage, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5 to 7 minutes.

 

Add the tomato paste and stir. Add in the chopped kale, diced tomatoes, basil, oregano, and fennel seed.

 

Add in penne pasta and broth. Stir until combined. Cover with a lid and cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Remove lid, stir, and add in the fresh mozzarella. Stir and cook until cheese is melted. Top with Parmesan cheese and fresh basil, if desired. Serve warm.

 

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Hope everyone has a happy weekend!

 



Chicken and Wild Rice Casserole

Hope everyone had a great weekend! I made this casserole last week for dinner, and it was a hit. Casseroles get a bad rap, but I unashamedly love them...they're easy to put together; they freeze well; and they're great to take to a neighbor or friend.

 

I especially loved the addition of water chestnuts and almonds in this one. Added some crunch, which I liked. I used a Rotisserie chicken to make things a little easier. Hope you enjoy!

 

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Chicken and Wild Rice Casserole

{Southern Living magazine}

 

1 (2.25 oz.) package sliced almonds

2 (6.2 oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4 oz.) cans cream of mushroom soup

2 (8 oz.) cans chopped water chestnuts

1 (8 oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

 

Preheat oven to 350 degrees F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

 

Prepare rice mixes according to package directions.

 

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

 

Bake at 350 degrees F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

 

Enjoy!

 



Cheeseburger Pizza

When you can't decide between a cheeseburger or a slice of pizza, why not have both? This is a fun recipe too because you could easily add any of your other tried-and-true burger toppings. I may add a few dill pickles next time! The original recipe calls for a homemade pizza crust, but I don't have the time or the patience for that. I always buy the package of 2 premade crusts at Kroger and make 2 pizzas. Makes dinnertime so easy. Kids love this meal too, and I thought it turned out really pretty. Y'all know I love food that tastes AND looks good! :) Enjoy!

 

 

Cheeseburger Pizza

{Southern Living magazine}

 

Premade pizza crust of your choosing

12 ounces ground beef

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

8 ounces sliced fresh mushrooms

1 cup chopped yellow onion

3/4 cup jarred pasta sauce

8 ounces cheddar cheese, shredded

1 1/2 cups pre-shredded mozzarella cheese

1 cup pimiento-stuffed green olives

1/4 cup ketchup

 

Directions

 

Preheat oven according to premade pizza crust package directions. (Brands may vary slightly.)

 

Cook ground beef in a large, nonstick skillet over medium-high, stirring often, until meat crumbles and is no longer pink. Sprinkle with salt and pepper. Remove from skillet with a slotted spoon and drain on a plate lined with paper towels.

 

Add mushrooms to hot drippings and cook, stirring occasionally, until light golden (about 5 minutes).

 

Add onions and cook, stirring occasionally, until softened and beginning to brown. Remove mushrooms and onions with a slotted spoon and drain on paper towels.

 

Brush premade crust with olive oil.

 

Top crust with pizza sauce, beef, mushroom-onion mixture, shredded cheeses, and olives. Drizzle with ketchup.

 

Place pizza on middle of oven rack and bake for 8-12 minutes. Remove from oven and let sit for 5 minutes before slicing.

 

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Hope everyone has a happy Hump Day!

 

 

Tamale Pie Mix-Up

There's no better feeling than finding a recipe that the whole family loves! And there's no worse feeling than cooking something that your kids refuse to even touch. Anybody with me here?

 

I found this recipe in the January issue of Southern Living magazine. I bookmarked it immediately for a night when we needed some comfort food. And guys, it is so good. And the girls loved it too! If you wanted to add some spice I think some jarred jalapenos would go great in the mix. I served ours with a side salad and garnished with cilantro. Enjoy!

 

 

Deb Wise's Tamale Pie Mix-Up

{Southern Living magazine}

 

2 cups whole milk

1 cup plain yellow cornmeal

2 Tablespoons vegetable oil

2 cups chopped yellow onion (about 2 medium onions)

1 Tablespoon minced garlic (about 3 garlic cloves)

1 large green bell pepper, chopped (about 1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or drained canned corn

1 cup drained canned sliced black olives

2 Tablespoons plus 1 teaspoon chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

Sour cream and chopped fresh cilantro for garnish

 

Directions

 

Preheat oven to 350 degrees. Stir together milk and cornmeal and set aside.

 

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

 

Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

 

Bake in a preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.

 

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