Category Archives: Stove-Top Meals

Smoked Sausage with Black Beans

After just having gotten over a cold a few weeks ago, I’m battling another one now!  So frustrating.  My poor red nose can’t handle being blown anymore! I’m thinking I should be good for another few years after these back to back colds.

My appetite is sadly lacking again at the moment, but I do want to quickly share a recipe today that I think you’ll enjoy 🙂

I love the combination of smoked sausage, beans, and rice together.  Red beans and rice is one of my favorite meals.  This recipe has similar ingredients but with a twist.  It has more of a Southwestern flare.

It’s easy to make, calls for just a few simple ingredients, and is delicious!  What more could you ask for? 🙂

I hope you give this a try, and until next time, Happy Cooking!

Smoked Sausage with Black Beans

Ingredients:

  • 1/2 lb smoked sausage, thinly sliced
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups chopped bell pepper (I used a combo of red and orange)
  • 1 can stewed tomatoes
  •  1 tsp salt
  • 1/4 tsp oregano
  • 1 can black beans, drained and rinsed

Directions:

In a large skillet, cook the sausage until it starts to brown.  Add in the onion, bell pepper, and garlic.  Cook until the vegetables have softened.  Add in all remaining ingredients.  Simmer for about 10-15 minutes, until heated through.  Serve over rice.

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Filed under Beans, Pork, Stove-Top Meals

Easy Skillet Chili Mac

Food snobs please exit stage right.  Or left.  I don’t particularly care.  Just get thy snobby pants gone.  Thank you kindly.

For the rest of us, let’s discuss some good ol’ chili macaroni!  I bet most all of you have some version of a skillet ground beef and macaroni dish, whether it be called chili mac, goulash, or what have you. 

And if you do, then I’m sure you’ll also agree with me that we all need some recipes like this in our repetoire.  Go-to recipes that are easy, non-fussy, and can be put on the table quickly.  Maybe not something we’d get much enjoyment out of cooking every night, but that there’s definitely a place in our kitchens for once in a while.

If you’re nodding your head right now (okay, maybe not literally nodding), then here’s a great recipe for you!  It comes from my Pillsbury Favorite Casseroles cookbook.  It easily takes less than 30 minutes to make, start to finish (and unlike a certain someone else’s 30 minute meals, you won’t spend another half hour cleaning up the kitchen afterwards…). 

I couldn’t be bothered getting my cheddar cheese out of the freezer, so I just plopped a dollop of Cheese Whiz on top.  I’m oh so gourmet like that 😉

Happy Cooking!

Easy Skillet Chili Mac

Ingredients:

  • 6 oz. uncooked elbow macaroni
  • 1 lb ground beef
  • 1 can spicy chili beans, undrained
  • 1 can chili-style diced tomatoes
  • 1/4 tsp EACH salt and pepper
  • 1 cup shredded cheddar cheese

Directions:

Cook macaroni according to package directions.  Drain and set aside.

Meanwhile, brown ground beef in a large skillet.  Drain off any grease.  Stir in cooked macaroni, beans, tomatoes, and salt and pepper.  Cook 3-5 minutes, or until bubbly and heated through.  Sprinkle with cheese.

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Filed under Beans, Beef, Stove-Top Meals

BBQ Cowboy Beans

Well, howdy!  How’s everyone today? 🙂  How about this crazy winter weather, huh??  Wintry conditions all the way down in Miami!  The same weather system is going thru our area up here in Alberta as well.  A snow storm is supposed to roll thru tonight along with winds up to 60km (I don’t know what that is in mph, but it’s windy!).  Don’t nights like this make you just want to curl up under the blankets with a cup of hot cocoa and a good book?

Here’s a nice hot meal that’s really quick and easy to throw together on a weeknight.  Better yet, make it ahead of time then throw it into a freezer bag and freeze until you’re ready for it.  The original recipe comes from a great blog called $5 Dinners and can be found here.  I’m always on the lookout for frugal recipes, and there are tons of wonderful ones to be found there. 

I did make some changes to the recipe, so I’m going to share the recipe the way I made it with y’all.  Instead of the biscuits called for, I decided to make a batch of beer bread.   It made the perfect base for the beef and bean mixture!  Other changes I made were to add in some chopped onion and bell pepper, substitute a 19 oz can of a 6 bean mix for the black and pinto beans called for, and I did not drain the tomatoes.

Here’s the completed dish.  A nice salad to go along with is all you need for a complete meal.

BBQ Cowboy Beans

Ingredients:

  • 1 lb ground beef
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 (19 oz) can 6-bean mix
  • 1 (15 oz) can diced tomatoes
  • 1 cup bbq sauce
  • bread of your choice for serving over

Directions:

Brown the ground beef along with garlic, onion, and bell pepper in a skillet.  Stir in the beans, tomatoes, and bbq sauce.  Simmer for 10-15 minutes until thickened and heated thru.  Serve over beer bread, biscuits, or your choice of bread.

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Filed under Beef, Stove-Top Meals

Chicken and Yellow Rice

Today I’m taking a trip down memory lane with this recipe.  I distinctly remember the night I came up with the brilliant idea to add a can of tomatoes and some chicken to a pot of yellow rice.  Boy, you would have thought I’d just discovered I was a master chef, I was so proud of myself.  This was years ago when I had just recently moved out onto my own, so don’t laugh too much at me!

I realize now that it’s not exactly the masterpiece I thought it was back then, but I’m okay with that.  I’m not a master chef, I’m just an ordinary girl who loves to cook, and I hope I never lose the joy that cooking gives me.  I really had to chuckle a little when I thought back to how I even had to make this dish for my parents the next time I was home visiting (though I’m sure they don’t even remember it!).

These days I generally stay away from boxed mixes and that sort of thing, but one thing I do buy regularly is yellow rice.  I’ve tried to make it at home myself without any luck.  So I just have to buy it instead!

Here’s our ingredients for this one pot wonder.  Yep, three.  That’s it.  If you’ve never tried yellow rice before, do yourself a favor and rectify that situation immediately.  Trust me, you’ll thank me.  It’s yummy stuff.  And if you have access to Rotel tomatoes, I highly recommend using a can of that instead of plain tomatoes.  Unfortunately, we are deprived of Rotel where I live.

Very simply, cook up your yellow rice then stir in the chicken and tomatoes, like so.  I think adding a can of beans at this point would be a really nice addition.  Black, pinto, or even pink beans.  Jay, however, is picky about any beans that aren’t in baked form so I was nice and left them out.

And if you want, sprinkle on a little cheese. 

Thanks for coming along with me on this trip down memory lane 🙂

Chicken and Yellow Rice

Ingredients:

  • 1 box yellow rice
  • 1 (14oz) can diced tomatoes (or Rotel tomatoes)
  • 2 cups chopped, cooked chicken
  • optional additions:  canned beans, shredded cheese

Directions:

Cook yellow rice according to package directions.  Stir in tomatoes, chicken, and beans (if using).  Let simmer 5-10 minutes until bubbly and heated thru.  Sprinkle servings with cheese, if desired.

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Home-Style Salisbury Steak

This week has been kind of a busy one, so I haven’t had as much time to devote to my blog as I would like.  But it would be completely remiss of me if I didn’t at least take the time to share the recipe for one of my all-time favorite comfort foods.  Salisbury steak is one of those foods that has many variations, and everyone has a favorite way of making it.  Well, this is mine, and I hope y’all will give it a try 🙂

First, mix together all your pattie ingredients.

Shape the meat mixture into patties, then brown them in a large skillet.

Remove them, and set them aside.  Now, add the onion to the skillet.  Make sure you leave all the browned bits in the pan, that’s flavor!

Once they’ve begun to soften, sprinkle over the flour.

Add the beef broth and cream of mushroom soup.  Generally, I try avoid canned soups and those kinds of “convenience” products, but I’m okay with taking the shortcut route once in a while.   

Add the patties back to the skillet.  Put the lid on and let it simmer away for 15 minutes.

Time to eat!  The green beans are optional, but mashed potatoes are a MUST with salisbury steak. 

 

Home-Style Salisbury Steak

Ingredients:

  • 1 lb lean ground beef
  • 1/4 cup breacrumbs
  • 1 egg
  • 1/2 tsp EACH seasoned salt, onion powder, garlic powder
  • 1 medium onion, sliced 
  • 2 Tb flour
  • 1 cup beef broth
  • 1 can cream of mushroom soup

Directions:

Mix together the ground beef, breacrumbs, egg, and seasonings.  Form into patties.  Cook in a large skillet until browned on both sides.  Remove and set aside.

Add sliced onion to the pan, and cook until it begins to soften.  Sprinkle over the 2 Tb flour.   Stir and cook for 1 minute. 

Stir in the beef broth and cream of mushroom soup.  Add the patties back to the pan.  Cover and simmer for 15 minutes.  Serve with mashed potatoes.

This recipe is linked with:

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Smoked Sausage Kabobs OR Stir-Fry

That title makes it sound like this recipe is having an identity crisis.  Well, I guess it is just a little.  You see, it was originally supposed to be a kabob recipe, and I fully intended to cook it that way.  Then I got home from a busy day at work, and the last thing I wanted to do was take the time to thread sausage and veggies onto skewers.  So everything got dumped into the skillet and stir-fried instead. 

The moral of that story is, you can choose to make kabobs with this recipe or a stir-fry.  Either way will be great!  I do suggest, though, that you cut up your sausage and veggies smaller than I did if you choose to stir-fry.  Some rice on the side or crispy oven-roasted potatoes would go great with this.

The instructions here are going to be for making a stir-fry.  Y’all don’t need me to tell you how to make kabobs 🙂

I have to tell y’all a little story before I get to the recipe.  Hillshire Farm is my favorite brand of smoked sausage, but it wasn’t sold where I lived.  Which I had always been very bummed about and whined to Jay about many times.  And then, all of a sudden, a few months ago they started selling it at my local grocery store.  When I saw it for the first time, I just about did a happy dance right there in the store!  And then proceeded to buy five packages.  Sometimes I can be a little excessive.  So now I have lots of Hillshire Farm sausage in my deep freeze.  Life is complete.  We can now move on to the recipe.

Whenever I’m marinating anything, I always like to use a tupperware container rather than a ziploc bag.  The reason being that the tupperware can be reused, whereas the ziploc bag has to be thrown away, and I try to keep the waste to a minimum in my kitchen.  Go green! 🙂

Throw in your chopped smoked sausage and veggies, put the lid on, and shake shake shake.  Put that in the fridge and let it marinate at least 2 hours.

Now add your marinated sausage and vegetables to a hot skillet.  Don’t add the marinade!  We’ll get to that in the next step.

After a few minutes, things should be browning up nicely.  Now it’s time to add the reserved marinade.

Let it bubble away a few more minutes.  Our goal here is to have to marinade reduce and thicken just a bit.  Once it reaches that point, it’s time to eat!

Please pretend you don’t see the slightly burnt garlic bread.   I, umm, decided to quickly scoop out the litter boxes while waiting for things to finish cooking and ended up completely forgetting I had garlic bread in the toaster oven.  You should have seen the mad dash I made back to the kitchen once I remembered!

Here’s the recipe 🙂

Smoked Sausage Kabobs/Stir-Fry

Ingredients:

  • 2 Tb vegetable oil
  • 2 1/2 Tb honey
  • 2 1/2 Tb soy sauce
  • 1/4 tsp garlic powder
  • 1 lb smoked sausage, sliced
  • 1 large red bell pepper, cut into chunks
  • 1 medium onion, cut into chunks

Directions:

In a large container, whisk together the oil, honey, soy sauce, and garlic powder.  Add the smoked sausage, bell pepper, and onion.  Put the lid on, and shake until everything is coated in the marinade.  Refrigerate at least 2 hours.

Add the marinated mixture to a large skillet over medium-high heat, reserving the marinade.  Cook for 5-10 minutes, until the sausage is browned and the vegetables have softened.  Add the reserved marinade.  Cook for a few minutes longer, until the marinade has reduced and thickened slightly.

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Peach-Glazed Chicken Tenders

Here’s another super easy weeknight recipe.  This comes from Cooking Light, I jotted it down from one of their 5-ingredient cookbooks, though I can’t remember which. 

I love sweet and sour flavors, and I think the combination of peach preserves and balsamic vinegar is quite yummy.  Other types of preserves would probably be good as well.  Plum preserves come to mind.

I made these to go along with the warm cabbage salad in my last post.  Very quick and easy meal to put together!

Start out by seasoning your chicken with salt and pepper.  Chicken tenders aren’t exactly in my budget, so I just cut some chicken breasts into strips.  MUCH cheaper and just as easy to prepare.

Now add them to your hot skillet.  Very important here not to crowd the pan, otherwise they’ll end up steaming rather than actually browning.

I cooked mine in two batches, and they came out nicely browned.  More color=more flavor.

Now add the peach preserves and balsamic vineger to the skillet.  Cook just for 1-2 minutes, until it’s all heated through.

Add the chicken back to the skillet.  Give it a stir to make sure all the pieces are coated.

Sprinkle the green onion slices over the top (or chives, in my case).  Doesn’t that look pretty??  And that’s it, all done.  Time to eat!

Here’s the complete recipe 🙂

Peach-Glazed Chicken Tenders

Ingredients:

  • 1 lb chicken tenders
  • 1/2 cup peach preserves
  • 2 Tb balsamic vinegar
  • 1 green onion, sliced

Directions:

Season chicken with salt and pepper.  Cook in skillet until both sides are browned and chicken is cooked through.  Remove and set aside.

Add peach preserves and balsamic vinegar to skillet.  Cook over low heat 1-2 minutes, until heated through.  Add chicken back to skillet, turning to make sure all sides are coated.  Sprinkle with sliced green onion.

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Filed under Chicken, Stove-Top Meals