Skillet Sausage Egg Roll

Skillet Sausage Egg Roll 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded 

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil 

duck sauce, for garnish, optional 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet, that's optional). Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.

Black Eyed Pea Supper

Black Eyed Pea Supper 

6-8 servings 

2 cans black eyed peas, with liquid 

1 lb bulk sausage 

1 c chopped green pepper (or celery or green onions) 

½ c chopped onion 

2 cloves garlic, finely chopped 

2 c canned tomatoes 

1 tsp black pepper 

1 tsp oregano 

½ tsp rosemary 

2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) 

- Barb Arden

Skillet Creamy Parmesan Garlic Mushroom Chicken

Skillet Creamy Parmesan Garlic Mushroom Chicken 

Servings: 4 

4 boneless, skinless chicken breasts, thinly sliced 

2 Tbsp EVOO 

S&P 

8 oz sliced mushrooms 

Sauce: 

1/4 c butter 

2 garlic cloves, minced 

1-2 Tbsp flour 

½ c chicken broth 

1 c heavy cream or half and half 

½ c grated Parmesan cheese 

½ tsp garlic powder 

½ tsp salt 

2 c spinach, chopped 

In a large skillet, add EVOO and cook the chicken on medium high heat for 3-5 minutes on each side, or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce, add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, Parmesan cheese, garlic powder, S&P. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta or rice, if desired.

CP Green Enchilada Chicken Soup

CP Green Enchilada Chicken Soup 

6-8 hours to cook 

Ingredients 

2.5 lbs boneless, skinless chicken breasts or thighs 

28 oz can green enchilada sauce 

24 oz chicken broth 

1 cup half and half (or heavy cream) 

2 cup Monterey jack cheese 

4 oz cream cheese, cubed and softened 

4 oz green salsa (salsa verde) 

salt and pepper to taste 

optional garnish: avocado, green onion, sour cream, cilantro 

In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours. Remove chicken and shred. Add jack cheese, cream cheese, half and half, and green salsa. Turn the crockpot to warm and stir until the cheeses are melted. Add chicken back to the pot. Use hot sauce or additional salsa to taste. Delicious topped with avocado, cilantro, green onion, and sour cream. Serve and enjoy!

Ham Florentine Soup

 4 c. ham bone broth, divided*

1-1/2 c. sliced carrot

1 onion, diced

1/2 c. chopped celery

1/4 c. butter

1/3 c. a.p. flour

1 c. diced ham

1-1/2 c. fresh spinach

In a small saucepan, add 2 c. ham bone broth, diced onion, and carrot slices.  Bring to a boil and boil at least 10 minutes, until softened.

In a large saucepan, melt the butter.  Add the flour and stir continuously (in a figure-8 pattern) until the roux thickens, 3-5 minutes.  Remove from heat and cool for at least 2 minutes.  Whisk in the milk and 1 c. ham bone broth, stirring until bubbly.  Cook at least one more minute.  Add the rest of the broth and the diced ham.  Continue to stir.  Finally, add in the spinach and serve immediately or stir/cook until wilted and then serve.

*Don't have ham bone broth?  Check out the original recipe HERE.

Boursin Potato Gratin

Boursin Potato Gratin

Servings: 5
1 cup heavy cream
1/2 5 oz. package Boursin cheese
1 Tbsp minced shallots
1 clove garlic, pressed
1 1/4 lbs. Yukon Gold potatoes, peeled and sliced
1 Tbsp minced fresh chives
1/4 cup shredded Parmesan cheese
1 Tbsp fresh chopped parsley
S & P

Cook cream and cheese with onion and garlic over low heat until melted and thickened, 4-5 minutes. Layer 1/2 potatoes into a sprayed casserole dish. Sprinkle with 1/2 of the chives. Pour 1/2 of the sauce over top.  Layer the second half the same way.  Top with Parmesan. Bake 45-50 minutes @ 400 until bubbly. Suggested that you sprinkle a little bit of Wondra flour between layers to absorb some of the juices.

Asian Beef with Mushrooms and Snow Peas

Sauce ingredients:
1/2 c. tamari or low-sodium soy sauce [I used low-sodium tamari sauce.]
5 TBSP brown sugar
6 garlic cloves, minced
1/2 tsp ginger
2 tsp rice vinegar

4 TBSP olive oil
10 oz mushrooms, thinly slice [I used a large package of sliced baby bellas.]
10 oz. snow peas
1 lb thinly sliced beef

Combine all the sauce ingredients in a bowl then set aside.

Heat 2 TBSP oil in a large skillet, then cook the mushrooms on high, turning occasionally, until they start to brown.  Add in the snow peas for the final few minutes.  Remove to a bowl.

In the same skillet, add 2 TBSP oil to the skillet, then immediately add sliced meat, browning both sides.  (You may need to cook in two batches.) 

Return all the cooked beef slices, mushrooms, and snow peas to the skillet, then add the Asian sauce.  Stir to combine and cook on high heat for at least 1 minute.  Turn off heat and cover with skillet lid.