Cheesy Sausage Shells

From: https://sites.google.com/site/jamiecooksitupprintablerecipes/cheesy-sausage-and-tomato Time: 15 min. prep + 25 min. baking  Yield: 12 servings  Recipe adapted from Miss Paula Dean   ***NOTE: This recipe makes a lot. It will feed my family of seven, twice. You could easily pour it into two 9x13 pans, cover one with aluminum foil and pop it into the freezer for another meal.***     1 (16 ounce) box elbow macaroni or medium shell pasta 1 green pepper, chopped 1 onion, chopped 4 cloves garlic, chopped 1 T olive oil  1 pound sausage 2 (14.5 ounce) cans Italian Stewed Tomatoes 1 t cumin 1 t basil, dried 1 t oregano, dried salt and pepper 2-3 C cheddar cheese, grated     1. Get yourself a nice box of pasta. Elbow macaroni or medium shells work well.  2. Bring a medium sized pot of water to a boil. Salt it well, and pour in your dried pasta. Cook it according to package directions. Don't let it get over cooked. Al Dente is the texture you are looking for. Which has nothing to do with Al your Dentist and everything to do with cooking pasta that still has a nice firmness to it, without being mushy and soggy.Once the pasta is cooked pour the contents of the pot into a strainer resting nicely in your sink. Pour warm water over the top of the pasta and let it hang out there for a bit.  3. While you pasta cooks, chop up one green pepper, one onion and 4 cloves of garlic.  4. Heat up a large skillet over medium high heat. Add 1 T of olive oil to the pan.  Add the chopped veggies and cook them until the onions are translucent.  Add the sausage and cook until browned.  5. Open up 2 cans of Italian Stewed Tomatoes and pour the contents into a medium sized bowl. Stick some kitchen scissors into the bowl and cut the tomatoes up into large chunks.  6. Pour the chopped up tomatoes into the skillet with the sausage and veggies.  7. Add 1 teaspoon of cumin, dried basil and dried oregano. Sprinkle a bit of salt and pepper over the top and give it all a nice stir to combine.  8. Pour the cooked pasta into the skillet and stir it into the tomato mixture.  9. Spray a 9x13 with cooking spray and pour the pasta/tomato mixture of bliss into it. Sprinkle it with grated cheddar cheese.  10. Bake the yummy casserole at 350 degrees for 20-25 minutes, or until the cheese is lightly browned and bubbly.      Enjoy!

Cheesy Sausage and Tomato Shells

Time: 15 min. prep + 25 min. baking 

Yield: 12 servings

Recipe adapted from Miss Paula Dean and http://jamiecooksitup.net/2012/04/cheesy-sausage-and-tomato-shells/

***NOTE: This recipe makes a lot. It will feed my family of seven, twice. You could easily pour it into two 9×13 pans, cover one with aluminum foil and pop it into the freezer for another meal.*** 

1 (16 ounce) box elbow macaroni or medium shell pasta

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, chopped

1 T olive oil

1 pound sausage

2 (14.5 ounce) cans Italian Stewed Tomatoes

1 t cumin

1 t basil, dried

1 t oregano, dried

salt and pepper

2-3 C cheddar cheese, grated

1. Get yourself a nice box of pasta. Elbow macaroni or medium shells work well. 

2. Bring a medium sized pot of water to a boil. Salt it well, and pour in your dried pasta. Cook it according to package directions. Don’t let it get over cooked. Al Dente is the texture you are looking for. Which has nothing to do with Al your Dentist and everything to do with cooking pasta that still has a nice firmness to it, without being mushy and soggy.

 

Once the pasta is cooked pour the contents of the pot into a strainer resting nicely in your sink. Pour warm water over the top of the pasta and let it hang out there for a bit. 

3. While you pasta cooks, chop up one green pepper, one onion and 4 cloves of garlic. 

4. Heat up a large skillet over medium high heat. Add 1 T of olive oil to the pan.  Add the chopped veggies and cook them until the onions are translucent.

 Add the sausage and cook until browned.

5. Open up 2 cans of Italian Stewed Tomatoes and pour the contents into a medium sized bowl. 

Stick some kitchen scissors into the bowl and cut the tomatoes up into large chunks. 

6. Pour the chopped up tomatoes into the skillet with the sausage and veggies. 

7. Add 1 teaspoon of cumin, dried basil and dried oregano. 

Sprinkle a bit of salt and pepper over the top and give it all a nice stir to combine. 

8. Pour the cooked pasta into the skillet

and stir it into the tomato mixture. 

9. Spray a 9×13 with cooking spray and pour the pasta/tomato mixture of bliss into it. Sprinkle it with grated cheddar cheese. 

10. Bake the yummy casserole at 350 degrees for 20-25 minutes, or until the cheese is lightly browned and bubbly. 

Enjoy!

Chicken stew with sausage and beans

Fall Style Chicken Stew with Sausage and Beans

2 tablespoons extra virgin olive oil

1 1/2 pounds chicken breast (I used chicken on the bone)

2 tablespoons extra virgin olive oil

1 pound carrots, peeled and cut into 1/2 inch pieces

4 stalks celery, cut into 1/2 inch pieces

1 large onion, diced

12 ounces cooked sausage links, sliced

15 ounce can White Beans, drained and rinsed

2 tablespoons butter

2 tablespoons all purpose flour

2 cups chicken broth

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1. Preheat oven to 350 degrees F.

2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, place pot into oven and bake for 30 minutes, until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then shred. I removed skin and just used the shredded breast.

3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. I cover with lid to speed the process. Add sliced sausage and beans, stirring to combine. Reduce heat to low.

4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh Rosemary.

Makes 8 servings

*I added a little more chicken broth for a more soupy effect.