Smoked Turkey Shepherd's Pie

I saw this recipe on the internet and changed it slightly. It was so good and easy to use with leftovers.  I bought a smoked turkey breast at the grocery store and diced it up. I took the leftover bones and added water and peppercorns to a pot and simmered to make turkey broth. Then I made my gravy with the liquid. 

2 cups cubed smoked turkey cooked or leftover turkey

1 cup gravy

1 1/2 cup frozen mixed vegetable, thawed

2 cups mashed potatoes

1 egg

1/2 cup shredded cheddar cheese

Mix turkey, gravy and thawed vegetables. 

Add to a greased small casserole dish.

Mix potatoes and egg together, spread over turkey mixture.

Add shredded cheddar cheese.

Cover with tinfoil

350 degrees bake uncovered for 40 minutes. 

Uncover and bake 10 mins until golden. 

Cook longer if you assembled it earlier in the day and had it in the refrigerator.

RECIPE

Smoked Burgers on a Traeger

Ok, I had a taste test with my husband. I ground meat 3 different ways. The winner of the meat was a tie between 100% course ground chuck roast and 50/50 chuck roast and beef brisket. So if you want to just keep it cheap just do the chuck. I kinda liked the 50/50 better but it was too close to care.  Next time I want to do chuck roast with bacon 3:1 ratio and see if that is good. If I do that I will update this post. 

I also chopped up vadalia onions and baby Bellas with some olive oil and 2 TBls butter in a cast iron pan with salt and pepper and added them to the traeger. They weren't done, so at the end I put them on my side burner on my grill to cook them all the way. Then pour them over your burger. So good. 

Fresh ground Hamburger patties 100% chuck roast or 50/50 chuck roast/beef brisket

Cheese, any kind you like 

vadalia onion

baby Bella mushrooms

butter

olive oil

salt and pepper

Start the Traeger grill to 200 degrees, let warm up

Chop up the onion and mushrooms.

Put them in a mini cast iron pan with olive oil, 2 TBLS butter, salt and pepper

Season the burgers with salt and pepper, put the burgers on the grill and put a thermometer probe in and set the internal temp to 155 degrees.

Put the mini cast iron pan on also. 

Close the lid and cook for 2 hours or until internal temp reads 155 degrees. 

******* it was 2 hours and internal temp wasn't up to 155 yet. So I increased the temp of the Traeger to 250 degrees and finished off the cooking until internal temp reaches 155 degrees. ********

When internal temp is 155 open the lid and put cheese on the burgers. 

Cook until internal temp in 160 degrees.

I took the cast iron off the traeger and put it on my side burner on my grill to finish them off. 

PRINTABEL RECIPE

Chicken Pot Pie with Puff Pastry

5 Tbls butter

1/4 cup chopped onions

1/3 cup flour

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried oregano

1 3/4 cup chicken broth

1/4 cup whole milk

2 cups diced rotisserie chicken (or chicken breast cooked)

1 bag 10 ounce frozen peas and carrots 

1/2 package puff pastry (1 sheet)

Spray a 9x9 deep pan with Pam, preheat oven to 400 degrees

In a pan, melt butter add onions, cook until soft.

Add flour to butter and onions on low. Cook a few minutes until the flour is cooked a little. 

Add salt, pepper and oregano to the flour mixtures. cook a few minutes. 

Heat the chicken broth so it is warm, Slowly add chicken broth to flour mixture whisking at all time when slowly pouring in the chicken broth. 

Once combined, add in milk, peas and carrots and chicken. 

Mix until combined. 

Add chicken mixture to pan.

Top with one sheet of puff pastry.

Brush the top of the pastry with milk.

Poke holes in the puff pastry with a knife.

Bake for 30-40 minutes. 

I baked mine for 40. minutes. 

PRINTABLE RECIPE

Baked Ziti

Béchamel Sauce

2 Tbls butter

2 large garlic cloves minced

2 Tbls four

2 Cups whole milk warmed

salt and pepper to taste

2 cups finely grated parmesan cheese

Red Sauce

1 Tbls olive oil

1 ounce pancetta (optional)

2 Tbls tomato paste

40 ounces of my Traditional Red Sauce

1/4 cup basil shredded

Other ingredients

1 lbs dried Ziti noodles

1 lbs fresh mozzarella cheese ball cut in large chunks

1/2 cup parmesan cheese finely shredded for the top of the pasta at the end

Instructions:

Boil ziti noodles in salted boiling water for 8 minutes. Strain and add a little olive oil to cool.

Bechamel sauce:

in a large pan melt butter on low, when melted add garlic. Cook a few minutes, don't burn.

Add in Flour, stir and cook a few minutes on low to cook out the flour taste, 

Slowly whisk in a little of the warm milk, whisking at all times  until all the milk is all in and  combined and no lumps. 

Add salt and pepper to taste, boil then light simmer for 8 minutes until thickened. 

Take off the heat and add the 2 cups parmesan cheese. Mix until melted. 

Pour in a large bowl to cool.

Red Sauce:

In the large sauce pan cook pancetta with 1 Tbls olive oil until brown. Drain and set aside.

In same pan, cook the tomato paste in some of the pancetta oil, until blended and cooked 1 minute, 

Add some of the traditional red sauce to blend with the tomato paste.

Take off heat, Add all the red sauce, pancetta, paste and basil to large bowl.  

Let cool completely if you are going to cook it later. Or just assemble and cook. 

Assemble:

Preheat stove to 350 degrees

Spray a 9x13 pan with pam.

Mix the ziti pasta, béchamel sauce and large chunks of mozzarella in a large bowl.

Put some red sauce down on the bottom of the 9x13 pan. Save 1 cup for the top of the pasta. 

Add some pasta béchamel sauce mixture on top and repeat until all the red sauce and pasta is used up, except for the 1 cup of red sauce. 

Top the pasta with dollops of 1 cup of red sauce and 1/2 cup parmesan cheese. 

Bake for 15-20 minutes if cooking right away until bubbly,

Broil at the end for around 4 minutes.

If you will bake it later from refrigerator:
Cover dish with an oiled piece of aluminum foil and refrigerate.  When ready to serve, bake covered at 400 degrees for 30 mins.  Then, uncover and bake an additional 20-30. minutes or until sauce is bubbling around the edges and ziti is heated throughout.
You can broil the last 4 minutes to brown the cheese.

PRINTABLE RECIPE

Spinach and Ricotta Cheese Stuffed Jumbo Shells With Red Sauce

20 Jumbo shells

Traditional Red sauce

1 Tbls olive oil

1 small onion, finely chopped

1 garlic clove, finely chipped

100g fresh spinach leaves

salt and pepper 

pinch of nutmeg

15 oz whole milk ricotta cheese

1 egg

3/4 cup shredded mozzarella cheese

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

Filling:

Heat the olive oil in a large skillet. Add chopped onions and cook until translucent, add garlic for 1 minute.  Add the spinach and cover with a lid.  Cook for about 4 minutes, stirring occasionally, then season with nutmeg and salt and pepper to taste.  Remove from the heat and let cool.  Transfer to a cutting board and chop the spinach.  

Mix the ricotta cheese, egg, mozzarella cheese, Italian seasoning, salt and pepper.

Add in the spinach filling.

Put in a zip lock bag or piping back. Place in refrigerator to firm up.

Boil Noodles for 6 minutes. Drain and pat dry. Add a splash of olive oil on them while they cool so they don't stick.

Once cool, Stuff with filling. Add some traditional red sauce on the bottom of a baking pan, Add in the stuffed shells, don't over crowd.

Top with some more red sauce if you want and add some mozzarella cheese on top.

Bake 350 for 20-40 minutes until bubbly or cheese golden brown. (depends on how many shells you are cooking) just keep checking it after 20 minutes. 

Let rest for 10 minutes before eating.

NOTES:

You can stuff the shells, freeze on a cookie sheet lined with parchment paper. Once frozen put uncooked shells in a freezer ziplock bag.  You can cook as many as you want with red sauce.

Or you can cook them and put some with red sauce in an individual freezer container and heat in microwave when ready to eat single servings.

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I used 3/4 of a bag of fresh express baby spinach  in a bag. I'm sure you could use the entire bag it shrinks up and wouldn't hurt if you like spinach. 

• 1 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 100gr fresh spinach leaves
• a pinch of nutmeg

Pork Butt

CROCKPOT  METHOD

4 Lbs boneless pork butt/shoulder

1/2 TBls sea salt

1/2 Tbls garlic powder

1/2 TBls onion powder

1/2 TBls onion flakes

1/2 TBls chili powder

1/2 tsp black pepper

1/2 tsp cumin

1/4 tsp ground cloves

1/8 tsp cayenne pepper or more

2 tsp dried basil

1/2 tsp dried chipotle pepper or equivalent
1 TBls brown sugar

2 TBls worcestershire sauce

1/4-1/2 CUP WATER

Rinse and dry off the pork roast.

Mix all the dry spices. Then add Worcestershire sauce to make a paste.

Rub the paste all over the pork butt. 

Put in a zip lock bag for overnight.

Next day put the pork butt in the CROCKPOT with 1/4c-1/2cup of water.

Cook on High for 6-7 hours.

Take the roast out of the crockpot and cut the fat off and shred..

Add back to crock pot with juices and cook another 1-2 hours.

NOTE: you could try and smoke this as well.


ROASTER OVEN METHOD

same recipe above.

Take the roast out of the zip lock bag that has been marinating overnight or 2 nights.

Add 1 cup of water on the bottom (I only added 1/2 c and it was dry after 3 1/2 cooking)

Place in the pork butt.

Turn the temperature to 300 degrees and place lid on

check on it in 3 hours (I checked it on in 3 1/2 hours and the liquid was almost gone and it was able to shred)

Take the roast out of the roaster and cut the fat off and shred.

If you need to add more water to the roaster do so at this time deglazing the pan.

Place the shredded pork back into the roaster.

Turn the roaster down to 150 degrees until you are ready to eat.


UPDATE:

I made the  Turkey or Chicken Tetrazzini recipe
with the leftover pork butt instead of turkey or chicken 
see the recipe here

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THIS IS WHAT MY ROASTER LOOKS LIKE.

IT WORKS EITHER WAY YOU COOK IT, JUST DIFFERENT LENGTHS OF TIME.

Skinny Chicken Parmesan Skillet

4 chicken breasts, pound thinner if they are fat breasts

salt and pepper

Traditional Red Sauce recipe click here

mozzarella cheese

parmesan cheese

fresh basil around 4 leaves chopped

Preheat oven to 350 degrees

Salt and pepper chicken breasts both sides.

In a cast iron skillet (do not use a non stick skillet because they don't go in the oven)

add some olive oil, brown chicken breast for 3 minutes each side, remove from pan.

Turn off heat and add in some red sauce to the pan, maybe 1/2 cup.

Add the chicken breasts on top of the red sauce.

Top off the chicken breast with some more red sauce. 

Add some mozzarella cheese and parmesan cheese on top of chicken and red sauce.

Sprinkle with some fresh basil.

Bake in the oven for 20 minutes, depending on how thin your chicken was. 30 minutes if it was a bigger piece of chicken. 

Then the last 3 minutes turn the broil on and broil until the cheese is brown and bubbly. 

You can eat as is with some cooked vegetables and salad on the side or serve with some pasta.  

PRINTABLE RECIPE

Mexican Ground Beef

Mexican Ground Beef

2 lbs ground hamburger, raw

1 tsp salt

1 tsp pepper

1 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp ground chipotle pepper

1 tsp paprika

1 can beef consume, campbell's or beef stock

1 can water

Add all ingredients in a pot, (yes even the raw hamburger), boil then reduce to medium heat for 1 hour.  

Stirring occasionally.  

When cooked, break up large pieces.

Drain liquid and enjoy the meat.  

PRINTABLE RECIPE

Chicken and Hot Italian Sausage Cannelloni

I like to add red sauce on the bottom of the pan, then put the cannoli's on top. Then add Alfredo sauce and mozzarella cheese on top.  

4 Tbls butter

1 medium white onion, diced

16 ounces ground chicken

8 ounces hot Italian sausage, ground

1/2 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

4 ounces goat cheese

2 tsp dried basil

1 box no boil barilla noodles

In a frying pan, melt butter and add onions.  Cook until soft.

Add in ground chicken and Italian sausage. 

Cook until browned. DRAIN and cool.

Once the meat mixture has cooled, add the 3 cheeses and dried basil. 

Bring a large pot of salted water to a boil. 

Put in one noodle and boil for 1 minute 30 seconds, remove from water and spread a layer of the meat/cheese layer on one noodle and roll up. Repeat until you have used up all the noodles and meat.  

You can freeze these the way they are now. Or add pasta sauce to the bottom of a pan and lay the cannelloni on top. Add mozzarella on top and bake until brown and bubbly. 

PRINTABLE RECIPE

 These are the noodles to look for. I couldn't find the ones that are not oven ready. But you want these because of the size, they roll up to look like a cannelloni shell.

 This is the meat and cheese mixture.

 This is what it looks like after it has been rolled. 

This is how much meat/cheese mixture to put on.  

Smoked Sausage and Rice

 Smoked Sausage and Rice

1 Tbls olive oil (I used green chili olive oil)

1   lbs package smoked sausage, cut in 1/4 dice

2 large carrots, peeled and diced

2 celery stalks, diced

5 cloves garlic, minced

1 tsp kosher salt

1 tsp oregano

1/2 tsp parsley

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp creole seasoning

1/8 tsp cumin

1 1/2 cups white, long grain rice, rinsed and dried

3 cups chicken stock

Add olive oil to a frying pan, add smoked sausage and brown.

Remove sausage to a bowl for later.

To same frying pan add carrots and celery and fry for around 4 mins to soften.

Add garlic and seasonings for a minute.

Add rice and cook for about 3 minutes

Add chicken broth. bring to a boil, reduce to simmer. 

Cover the frying pan with a lid and cook on low for 15 minutes.

Stir in smoked sausage and eat. 

PRINTABLE RECIPE

I used this kind of Smoked sausage and used the entire package.

Asian Beef

HOMEMADE ASIAN SAUCE

1/2 cup of low sodium soy sauce

4 Tbls brown sugar (recipe called for 5 Tbls but I cut it down and added crushed red peppers)

6 garlic cloves, minced

1/2 tsp ginger (I used fresh minced but I think the recipe meant ground ginger)

2 tsp rice vinegar

1 tsp crushed red peppers (my husband likes it spicy) Optional

Put everything in a mason jar, shake to mix.

Put it in the refrigerator until your ready to use.

BEEF

Olive oil for frying

Top sirloin steak (mine was .90 lbs for $8.99), cut in thin strips against the grain

1 basket of sliced mushrooms

3 large bundles of broccoli, cut in small pieced

You can add other veggies cut up.. carrots, onions ext

Stir fry noodles or rice

INSTRUCTIONS:

Add olive oil to a large pan, cook steak don't over crowed the pan. Cook them in batches otherwise you will steam the meat. 

Remove the meat and set aside.

Add more olive oil t the pan, add mushrooms and broccoli. Cook a few minutes until they begin to soften. 

In the meantime cook the noodles for 2 1/2 minutes in boil water, drain water and run cold water over them to stop them from cooking more.  

Add the sauce to the veggies.  Cook for a few minutes for the sauce to thicken. 

Add the beef and noodles. Stir

Transfer to a large bowl and enjoy.  

PRINTABLE RECIPE

Tater Tot Casserole

Tater Tot Casserole

2 lbs ground beef cooked and drained

1 cup onion, chopped (optional)

2 cans (10 3/4 oz) campbells condensed cream of mushroom soup

1 can of green beans, drained

2 Tbls katchup

2 Tbls worcestershire sauce

1 cup shredded cheese (jalapeño or cheddar)

Frozen tater tots (enough to cover the top)

1 cup of shredded cheese on top of tater tots (optional)

Cook the beef and onions, drain the fat.

Add all the ingredients except the tater tots in the pan you cooked the beef and onions, to save on dishes. 

Add that to a large greased baking pan. I have a 10 x 15 pan. 

(if you cut this recipe in half I use a 9 x 11 normal cake pan)

cover it with tater tots

Bake at 425 degrees for 25 minutes or until the potatoes are golden brown and the bottom is bubbly. 

Option: you can stir in frozen vegetable mix to make it with more veggies.  

PRINTABLE RECIPE

Pork Rib Roast

Pork Rib Roast

3 lbs Pork rib roast

fresh herbs, rosemary, sage and thyme, chopped

olive oil (or garlic olive oil)

salt and pepper

Have rib roast at room temperature.

Mix chopped herbs and olive oil to make a paste

Salt and pepper the roast

Rub the herb olive oil paste all over the roast.

325 degree baked uncovered until internal temperature is 150 degrees. 

Take out of oven, tent with aluminum foil and let rest and internal temperature raises to 160 degrees. 

cut and serve, enjoy. 

PRINTABLE RECIPE

cook time was in my wolfgang puck pressure oven for approx 50-60 minutes.

Boston Market Meatloaf Copycat

This recipe is all over the web. It is so good I make it all the time.

Boston Market Meatloaf Recipe

2 cups tomato sauce

3 TBLS BBQ sauce

2 TBLS sugar

3 lbs ground sirloin 10 % fat

3/4 cup flour

1 1/2 tsp salt

1 tsp onion powder

1/2 tsp ground black pepper

dash of garlic powder

Combine tomato sauce, bbq sauce and sugar in a microwave bowl. Cook for 1 minute, stir and cook one more minute until the sugar dissolves. 

In a small bowl add flour, salt, onion powder, black pepper and garlic powder, mix together.

Put the 3 lbs ground sirloin in a large bowl. Add flour mixture and mix in with ground beef.

Add all but 4 TBLS of the tomato sauce to the hamburger, mix.

Put the meat into 2 loaf pans, Cover with tinfoil. Preheat oven to 400 degree. Cook meat covered for 30 minutes. 

Uncover meat, drain the fat, slice the meat into slices, spread the rest of the tomato sauce on top. 

Place back into the oven uncovered for 25-5 minutes until it is done.  

Remove and allow it to cool for a few minutes before serving. 

Enjoy.

PRINTABLE RECIPE

Chicken Bacon Log

I found this recipe on the internet. There are so many versions of this recipe.  Just add what flavor you would like inside the chicken and roll it up. 

1 lbs bacon

2 chicken breasts (butterflied and pounded flat)

Ham (or any kind of meat- Pastrami is really good)

sliced smoked cheddar cheese (or any kind of cheese- swiss is really good)

fresh spinach leaves

Butterfly the chicken breasts and pound the chicken breasts out flat.

Make the bacon like a basket weave, lay flat

Top the bacon with the chicken breast. If the chicken breasts are small you may need 3.

add a layer of meat.

add a layer of cheese.

add a layer of spinach leaves.

Roll only the chicken breast up to form a log. 

Then roll the bacon around the chicken log.

You may need to trim the bacon if  it is too long for the chicken log.

You can secure it with tooth picks or backing string. 

Heat half the grill to around 350 degrees.  Put the chicken log on INDIRECT heat. If you put it over a flame you will burn your log.

Turn the chicken log every 30 minutes until the internal temperature is 165 degrees.

You can brush BBQ sauce on the last 30 minutes of cooking if you want to add more flavor.  

P.S if you don't want to grill it right away, rap it in tinfoil and put in the freezer. Take it out the day before you are going to grill. 

PRINTABLE RECIPE

add whatever insides to the chicken you want. 

                                       

White Bean, Sausage and Spinach

White Bean, Sausage and Spinach

1 lbs smoked sausage links (I used smoked wild rice sausage links)

1 large jalapeños, seeded and diced very small

1 small onion, diced

2 cloves garlic, minced

1 tsp oregano

2 cups chicken broth

1 cup chopped tomatoes (next time I want to use canned tomatoes like rotel)

2 cans cannellini beans or navy beans, rinsed

6 cups fresh spinach

Slice up sausage links, brown in a large pot.  When the sausage is brown, add onions and jalapeños, cook a few minutes.  Add garlic and oregano, cook a few minutes.

Add chicken broth to pot and tomatoes.  

Cook 10 minutes to combine the flavors.  

Add beans, cook for another 5 minutes. 

At the very end, add the spinach. 

Serve this over fresh cornbread.

Printable recipe

Sweet Cornbread Recipe

Gyro Meat

Gyro Meat

1 lbs ground Lamb

1 lbs ground hamburger 80/20

1 small onion

1/2 cup plain bread crumbs

1 1/2 tsp salt

3 tsp greek oregano

1 tsp garlic powder

1 tsp pepper

Mix all the seasonings in a small bowl. Put the onion in food processor and pulse to make the onions finely chopped.  Put the lamb and hamburger in a large food processor, add seasoning and turn the food processor on to blend the seasoning and meat to a nice paste.

Put the meat in a loaf pan. press it down flat to get all the air out of it.  

Now you can cook it or wrap it up and put it in the refrigerator to blend the flavors.  

To cook it, turn on the oven to 350 degree.  Cook uncovered for 30 minutes.

Take the loaf out of the oven, take the meat out of the loaf pan and put the top side down on a larger cookie sheet pan with sides.  Cook the meat another 30 mins to brown all the other sides.  

After the meat cooked for 1 hour. Take it out of the oven and let cool.  

Now slice the meat and start building your Gyros.  Get really good pita bread, tzatziki sauce, tomatoes and white onions. 

Enjoy!!

printable recipe

Red Beans and Rice

Red Beans and Rice

1 ham bone (I used ham shank from the grocery store, it had so much meat on it, but it was good)

1 lb. dried red beans (the smaller kind, usually found in the mexican section)

1 large yellow onion, minced

1 cup green onions, finely chopped

1/2 cup green bell pepper, chopped

4 cloves garlic, crushed

1/2 cup celery, finely chopped

1/4 cup fresh parsley, finely chopped

1/2 tsp dried basil

2 bay leaves

1/4 cup butter

cayenne pepper (i used 1 1/2 tsp and it had a kick, use 1 tsp for more mild)

salt-only add in at the end (i used 2 tsp, depends on how salty the ham is)

white jasmine rice, cooked

Pick through the beans, make sure to remove any bad ones and rinse them well.  Add the beans to 2 quarts cold water in a 4 quart pot.  Bring them to a boil and simmer 2 minutes; remove them from the heat, cover and let stand one hour. 

Next, rinse the beans and discard the water that they soaked in, replacing it with another 2 quarts of fresh, cold water.  

Bring the beans to a boil with the ham bone in the pot.  

Once a boil is reached, turn down the heat to low.  Add in all the remaining ingredients except for the salt to the pot.  adding the salt will make the beans tough. 

Give it a stir and simmer uncovered on low heat, just enough to keep the contents of the pot percolating at a nice, low bubbly boil for FOUR hours, stirring and turning the ham bone every once in a while.  

Take the ham bone out at 3 1/2 hour and remove the meat and add the salt. Also remove the bay leaves. 

Mash the beans up a little bit as it thickens, until you get a roughly creamed consistency a little coarser, but thinner, than mexican refried beans.  

Make the rice. 

Serve on a large plate with a heaping ladle of cooked, white rice on top.  Goes great with cooked, smoked sausages.  But this ham shank had so much meat on it. 

In addition to chopping the vegetables by hand, I also give them quick whirl in the food processor before adding them to the pot.  That helps reduce the cooking time and to make the dish as smooth and creamy as traditions calls for. 

PRINTABLE RECIPE

See how small the veggies are. This picture above I took off the internet, my ham shank was meatier.  

Chicken Sausage and Shrimp Dirty Rice

I found this recipe online. I made it for Christmas Eve dinner and it turned out so good.  I made a few adjustments.  I added sweet potato instead of butternut squash. Try it you will really like it.

Chicken Sausage and Shrimp Dirty Rice

3/4 cup Jasmine rice ( cook with 1 cup water)

1/2 cup wild rice (already cooked from a can)

2 medium sized sweet potatoes (around a total pound)

1/2 lbs cauliflower, cut into florets

2-3 tbls olive oil

3/4 tsp cajun seasoning

2 andouille chicken sausages (cut into pieces and brown)

1/2 medium yellow onion diced

2 stalks celery, chopped

1/2 large green bell pepper

2-3 tbls olive oil

2 large garlic cloves, minced

1/2-1 tsp cajun seasoning

3/4 tsp paprika

1/4 tsp crushed red chilies

1/4 tsp dried thyme

1 can 14 ounce diced tomato

1/2 cup chicken stock

sea salt and freshly ground black pepper to taste

8-12 Jumbo shrimp with shell on and butterflied open

2 tbls fresh parsley, chopped

DIRECTIONS

Preheat oven to 375 degrees

on a baking tray toss sweet potato and cauliflower with oil and seasoning, roast in oven until tender.

Meanwhile cook the rice in a pot with water. Drain wild rice and mix together.

In a large pan sauté sausage until browned, remove from pan. 

In the same pan, sauté onions, celery and bell peppers until tender, adding more olive oil if necessary. 

Add garlic, cook for a minute then add remaining spices and cook for another minute. 

Add tomatoes and stock, simmer on low until mixture has thickened, approximately 15 minutes.

Add Shrimp cook until cooked through stirring at times.

Fold in cooked rice, sausage, sweet potato and cauliflower, adjusting seasoning to taste with salt and pepper.

Sprinkle fresh parsley on and serve. Yum.

PRINTABLE RECIPE

if you can't find cooked wild rice in a can just make your own.

Easy Chicken and Rice Casserole

Easy Chicken and Rice Casserole

3 frozen chicken breasts

1 cup jasmine rice, uncooked

2 cans cream of soup. (I used cr of mushroom and cheddar cheese soup because that is all I had in my pantry)

1 cup shredded cheddar cheese

3/4 cup milk

3/4 cup chicken broth

1 Tbls onion powder

salt and pepper

First dice chicken and cook in a pan until just almost cooked.  

Mix rice, soup, cheese, milk, broth, onion powder and salt and pepper. 

Mix in diced chicken with the rice. 

Pour into a greased 9x9 pan.

Cover with foil and bake 350 for 45 minutes.

Take the foil off and stir.

Put back in the oven uncovered for 10-15 until rice in cooked.

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