Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

        1 lb Penne, cooked

        2 lbs Ground Beef

        1/2 cup Onions, chopped

        1/2 cup Green Bell Pepper, chopped

        24 oz Pasta Sauce

        1 cup Mozzarella, shredded

        2 cups Cooking Creme

  

For Cooking Creme:

        8 oz Cream Cheese

        1/2 cup Beef Broth

        1 Tbs Italian Seasoning

        3 Tbs Parmesan, grated

Directions:

1. Preheat oven to 350.
2. Cook Penne, al dente.
3. Brown meat with onions and peppers.
4. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
5. Cook and stir 2 to 3 minutes or mozzarella is melted.
6. Add pasta, mix lightly.
7. Spoon into casserole dish.
8. Top with remaining cooking creme and mozzarella, and cover. 
9. Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Enjoy!

            Ingrid

Smoked Sausage and Chicken Gumbo

We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.

Smoked Sausage and Chicken Gumbo

Ingredients:

        1 tsp + 3 Tbs Olive Oil

        14 oz Andouille Sausage, sliced into half-moons
        4 skin-in, bone-in Chicken Thighs
        1 tsp + 1 Tbs Cajun Seasoning
        6 Tbs Flour
        1 Green Bell Pepper, chopped
        2 small Celery Stalks, chopped
        1 small Onion, chopped
        2 cloves Garlic, minced
        2 Tbs Tomato Paste
        56 oz low-sodium Chicken Broth
        2 Bay Leaves
        1/4 tsp Smoked Paprika
        1/4 tsp Cayenne (more or less according to taste)


Directions:

1. Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add sausage then saute until browned, 5-7 minutes.
3. Transfer to a plate then set aside.
4. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven.
5. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through).
6. Transfer to plate with sausage and set aside.
7. Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat.
8. Add remaining 3 Tablespoons oil.
9. Sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.)
10. Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn.
11. Add garlic and tomato paste then saute for one more minute.
12. Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom.
13. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil.
14. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.
15. Transfer chicken to a cutting board then remove and discard skin and bones.
16. Shred chicken then add back into the gumbo.
17. Remove bay leaves then taste and adjust seasonings if necessary.
18. Serve over cooked white rice.

Serves 6

Enjoy!

            Ingrid

Sausage Breakfast Casserole

I made this recipe when the boyfriend of my oldest daughter, and his Mom, came to our house so that the kids could go to the prom together (I have the story of his visit with his mom in my family blog.)  

Since they drove through the night and arrived at breakfast time I had planned to have this ready when they arrived. But I doubled the bread and it took forever to bake - although it was still yummy. 

Sausage Breakfast Casserole

Ingredients:

        1 lb of Italian Pork Sausage

        4 1/2 cups Day-old Bread, cubed

        2 cups Sharp Cheddar Cheese, shredded

        10 Eggs, slightly beaten

        4 cups Whole Milk

        1 tsp Dry Mustard

        1/4 tsp Onion Powder

        1 tsp Salt

        Ground Pepper, to taste

        1/2 cup Cliced Mushrooms (optional)

        1/2 cup Tomatoes, peeled, chopped (optional)

Directions:

1. Heat a skillet on medium high.
2. Place sausage into the pan and cook through.
3. Break up the sausage into chunks as they cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown.
4. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat.
5. Place bread in a well buttered 9x13 inch baking pan.
6. Sprinkle with cheese.
7. Combine the eggs, milk, dry mustard, onion powder, salt and pepper.
8. Pour evenly over the bread and cheese.
9. Sprinkle sausage and optional ingredients over the top.
10. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven.
11. Preheat oven to 325 degrees F.
12. Bake uncovered for about one hour.
13. Tent with foil if top begins to brown too quickly.

Serves 6-8.

Enjoy!

            Ingrid