Slow Cooked Swiss Steak
(I would make sure that the sheet pan you use for this has at least a 1″ depth and is stainless steel because a thinner cookie sheet in Teflon, might not do anything else, but slide off the mac & cheese to the bottom of the stove.)
Sausage Lasagna Soup
Chocolate Marble Peanut Poke Cake
Yes, another sausage recipe. We are using up the last of the bulk sausage we bought this month. I have used it in many different dishes and my family is still not tired of sausage. That is the great thing. If you can make your dishes taste different from night to-night you can eat the same meat and not get tired of it because it is so different. Garlic Butter Italian Sausage Sandwiches last week (click for link to original recipe) and now a Southern Sausage and Rice Casserole.
Most families have some sort of this dish in their repertoire. Most associate this dish with a childhood memory of mom or grandma making this. That is one of the reasons I love making dinners each night. I hope when my children are older they will remember the good feelings of being in the kitchen and at the dinner table. Maybe…
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I am still keeping my trip report going on Earning My Disney PhD (click for link to blog posting) if you are interested. Since it is supposed to be SUPER hot this week our grill is the perfect way to cook right now. By Friday and Saturday they are expecting the heat index to reach 110. I never remember it being that warm here. We will be heading out only as necessary and if we go to the beach it will be at sunset.
These were really good sausages. My son saw them at Costco and they were all beef, organic grass fed beef. Usually more than I spend on meat but he thought they looked good and he was right! I know buy the best you can afford but I am cheap sometimes especially after vacations. Having an organic grass fed Beef Sausage was delicious.
I served this…
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This has to be one of my favorite recipes. The aroma of the chicken breasts browning with the basil mixture is amazing. When making this my husband’s remark is always, “Wow, something smells really good; what are you cooking?”
2 large chicken breasts, quartered
1/2 tsp. dried basil
1/4 tsp. ground black pepper
3 tbs. butter
1 tsp. vegetable oil
2 cups water
1/4 c. tomato sauce
3 cups mostaccioli or macaroni
2 cups broccoli flowerets, cooked
2 tbs. flour
1 cup milk
Rub chicken breasts with 1/2 teaspoon salt mixed with basil and pepper. Brown in 1 tablespoon butter and oil in 10″ skillet over low heat, about 7-10 minutes on each side. Mix water and tomato sauce in saucepan; bring to boil. Pour over chicken. Stir in mostaccioli; return to boil. Cook, uncovered, 10 minutes. Arrange broccoli around edge…
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2/3 c. oil
1/3 c. soy sauce
1/4 c. cider or red wine vinegar
2 tbs. lemon juice
2 garlic cloves, minced
1-2 tbs. ground mustard
1-2 tsp. pepper
1 tsp. salt
1 boneless pork loin roast (2 1/2- 3 lbs.)
In large resealable plastic bag or shallow glass container combine the first 9 ingredients. Ad roast and turn to coat. Seal or cover in refrigerator overnight. Drain, discard the marinade. Grill roast covered over direct heat for 1 1/2 hours or until meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing. Serves 8.
This recipe was given to us from the Rakoci family. It’s the best! We have such great memories of domino parties at their house, and they always served the most delicious and healthiest foods!
Have a yummy day,