Five on Friday (what I'm pinning, loving lately}

1.)  Perfect Beach Days

2.)  These Wings...

Original Recipe and my adaptation.

3.)  This Wall Color...

I am seriously considering this for our dining room.  Check out Whaling City Cottage for my favorite of the One Room Challenge rooms!

4.)  This French Onion soup.

Check out the recipe here.

5.)  This Bathroom.

Have a great weekend! 

Thanks for visiting!

Crockpot Sausage, Peppers and Onions {recipe swap}

Not to toot my own horn, but my version of Sausage, peppers and onions is too die for.  I am a Jersey girl, so I've tried plenty.  The secret ingredients are basil and whole grain mustard.  Try my version for your Superbowl parties and serve with crusty rolls.

Sausage, Peppers and Onions

8 Hot Italian Sausages

8 Sweet Italian Sausages

3 Tablespoons Olive Oil

1 Large Onion, Halved & Sliced

3 Large Green Peppers, Sliced

3 Large Red Peppers, Sliced

2 Garlic Cloves, Minced

1 ½ Teaspoon Whole Grain Dijon Mustard (I use Trader Joe’s)

4 Leaves of Fresh Basil, Chiffonade-d

Grill Sausages to get a nice dark grill mark.  Once grilled and cooled, slice sausages into 1-inch pieces.  Set aside.

Note:   I always slice my spicy sausage on a slant, and the sweet gets a straight cut.  Although I cook them together, I will still let people know which is which when it is time to eat…especially the kids!

In your crockpot (set on LOW) mix olive oil, garlic and mustard. After about 10 minutes, add onions to sweat, stirring occasionally.

After about 20-30, add all of your peppers and basil and set crockpot to WARM. Stirring Occasionally.

After about 20-30 minutes, add all of your pre-grilled sausage.  Continue to cook on warm for 2-3-4 hours.

Enjoy!

Thanks for visiting!

Split Pea Soup with Ham + Homemade Croutons {recipe swap}

Classic, simple, hearty

Split Pea Soup with Ham

1 Pound green or yellow split peas

6 Cups of chicken broth or stock

1 Meaty ham bone (you know you have at least one in the freezer)

1 Medium onion, chopped

1 Cup celery, chopped

1 Cup carrots, diced

1/4 Teaspoon garlic powder

1/4 Teaspoon marjoram

1/4 Teaspoon dried, crushed thyme

Salt and pepper, to taste

Soak peas overnight in cold water.

Add all ingredients, except salt and pepper, to large stockpot or dutch oven.  Bring to a boil, cover, reduce heat and simmer for 2 hours, stirring occasionally. 

Remove meat from ham bone, chop and return to pea soup.  Simmer soup for an hour or so, stirring occasionally. Add salt and pepper to taste.  Serve hot topped with homemade croutons.

Homemade Croutons

6 Slices white sandwich bread (stale is fine)

4 Tablespoons of olive oil

1 Teaspoon garlic powder

Fresh ground salt and pepper, to taste

1 Teaspoon dried parsley

Preheat oven to 325.

Cube bread (crusts are optional, we keep them).

Mix olive oil and spices in a plastic bag

Add bread cubes and shake.

Spread cubes on a non-stick baking sheet and bake for 15 minutes, turning once, or until golden brown.

Thanks for visiting!

Turkey Sausage Enchiladas {recipe swap}

Turkey Sausage Enchiladas

1 Pound ground turkey sausage

½ Cup chopped onion

1 Teaspoon minced garlic

3 Cups fresh (refrigerated) tomato salsa (I use Med. Heat)

¼ Cup fresh chopped cilantro

½ Cup chicken broth

4-6/8-inch Tortillas (I use corn+flour mix)

2 Cups shredded Mexican blend cheese (I use Mont Jack and Cheddar)

Cooking Spray

Garnish: More cilantro

Brown Sausage in large skillet over med-high heat until meat crumbles and is no longer pink.  Remove sausage from pan and drain on paper towels.

Sauté onion and garlic in sausage drippings until tender.  Remove from heat and stir in sausage, 1 cup of salsa and ¼ cup of cilantro

Warm tortillas in microwave by placing 2 tortillas at a time between damp paper towels for 15 second increments.  Repeat with remaining tortillas.

Spoon 1/3 cup of mixture evenly down center of each softened tortilla and sprinkle with 1 tablespoon of cheese; roll tortillas up and place, seam sides down, in a lightly greased baking dish.  Lightly coat tops of tortillas with cooking spray.

Bake at 350 for 20-25 minutes or until tortillas are crisp.

Stir together 2 cups of salsa and ½ cup of chicken broth in a saucepan over med-high heat.  Cook, stirring occasionally, 4-6 minutes or until thoroughly heated. 

Pour salsa mixture over tortillas and top evenly with remaining cheese.  Bake 5 more minutes or until cheese is melted.  Let stand 5 minutes and garnish with fresh cilantro (if desired).

Used up the last of my gardens cilantro.  I hope to add to my herb garden next year; such a pleasure to walk out the back door and clip your own.

Enjoy and thanks for visiting!

 

Monterey Chicken {recipe swap}

Monterey Chicken

2 Chicken Breasts, boneless & skinless

¾ Cup Honey Mustard or Dijon dressing, divided

4-6 slices of bacon, diced

6-8 ounces of Monterey Jack cheese, sliced thin or shredded

1 Medium red onion, sliced into rings

Salt & Pepper, to taste

Butterfly chicken breasts and marinate in ½ cup of the dressing for 30-60 minutes coating the chicken well.

While the chicken is marinating cook bacon (or re-fry Costco pre-cooked bacons bits as I did!).  Once bacon is crisp, remove from pan.  Drain grease, dice the bacon and wipe down pan.  Return the diced bacon to pan and add the onions and sauté them as well until the onions are soft and carmelized.

Heat your grill to Med-High heat.  Cook butterflied breasts for 5 minutes per side, or until cooked and you get a nice char mark.  Remove chicken from grill and put in an oven safe baking dish.  Set oven to broil.

Distribute the bacon and red onion mixture over the chicken and top with the Monterey jack cheese.  Broil til’ bubbly.

Serve with additional dressing and the side dish of your choice.

Time saving tips:  You can pre-slice your onions and cheese.  You can use pre-cooked bacon.  You can butterfly your chicken the day before. 

My husband said this was reminiscent of a chain-quality chicken dish (think the Outback or Chili’s).  The red onions sautéed with the bacon were surprisingly delicious.  And while it’s got some major fat components, it tasted like a treat and once in awhile, that’s refreshing.

Thanks for visiting!