Sausage and Potato Skillet
26 Feb 2010 Leave a Comment
This is a quick dish that I know I can turn to after a hectic day because it takes very little thought and hits the table in a jiffy. It is also made with pantry staples, so its great for times when I haven’t been able to menu plan or prep for the week.
Sausage and Potato Skillet
4 small red potatoes, cubed
3 tablespoons water
1 pound smoked kielbasa, cut into slices
1 small onion, coarsly chopped
1 bell pepper, chopped or sliced
2 cloves of garlic, minced
5 or 6 strips of bacon
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 tsp ground dried thyme
lots of cracked black pepper
Place the cubed potatoes and water in a dish. Cover tightly and microwave about 5 minutes on high or until tender. Check and stir halfway thru. Drain off water once they are done.
Meanwhile, in a large skillet cook the bacon until crisp. Remove to a paper towel and then crumble. Drain the fat from the skillet.
Add to the skillet the kielbasa, onion, pepper, and garlic. Saute until onion is tender, then add the potatoes and saute another 3 minutes or until potatoes are slightly browned.
In a small bowl, combine the brown sugar, vinegar, mustard, thyme, and pepper. Then add it to the skillet. Reduce the heat and simmer uncovered 3-5 minutes or until heated thru. Top with the crumbled bacon and serve.
Upside Down Pizza
20 Sep 2009 2 Comments
in beef, casserole, cheese, Italian, man food, pantry, pizza, semi-homemade
Lately I have really been favoring one pot meals like casseroles. They just involve less planning and usually only require pantry staples. The recipe for last night’s meal was adapted from my hometown’s church cookbook. You can easily adapt it to include your own favorite pizza topping. For example, add mushrooms or olives to the meat and sauce mixture and omit the peppers. Whatever you prefer is fine.
You’ll notice that the recipe calls for one and a half tubes of crescent rolls. You could probably get by with crescents from just one tube if you roll and press them to cover. We like a thick topping though, so I always use 1.5 tubes. With the remaining 4 crescents, sprinkle inside and out with cinnamon and sugar, roll and bake as you normally would.
Upside Down Pizza
serves 6
Ingredients
1 lb. ground beef
1 small onion, chopped
1 green bell pepper, chopped {Last night I used 3 or 4 jalapeno peppers}
1 package pepperoni {I strongly suggest using turkey pepperoni or somehow blotting the grease off regular pepperoni before adding it.}
1 {15 oz.} can tomato sauce
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 and a 1/2 tubes crescent rolls
2 or 3 tablespoons butter, melted
Parmesan cheese
Directions:
Preheat the oven to 350*.
Brown the hamburger with the chopped onion and pepper. Drain. Add tomato sauce to the meat and spread in ungreased 9×13 inch baking dish. Then, make a layer of pepperoni.
In a small bowl, mix sour cream and mozzarella cheese. Spoon it over the meat. Top with a layer of crescent rolls. Brush crescents with melted butter and then sprinkle with Parmesan cheese.
Bake for 25 minutes.
Pantry Staples
01 Feb 2009 1 Comment
in grocery store, pantry
What ingredients do you keep on hand in your kitchen? This question is asked a lot on the cooking message board that I frequent. So, I thought I would go ahead and leave my list here for people to reference.
Freezer staples:
boneless skinless chicken breasts
ground beef
hot and sweet Italian, kielbasa, and breakfast sausage
bacon (separated into bundles of 4 pieces)
veggies (stir-fry mix, corn, green beans, peas, broccoli, etc…)
fruit (blueberries, strawberries, mixed berries)
juice concentrates (lemonade, orange juice, limeade)
whipped topping
homemade waffles
pizza dough
Fridge:
skim milk
eggs
butter
sour cream
fresh produce (lettuce, carrots, celery, bell peppers, apples, citrus fruits, etc…)
coffee and creamer
lots of cheese, assorted kinds
cream cheese
ricotta
crescent rolls
olives, pickles
ketchup, mayo, mustards, worcestershire, hot sauce, soy sauce, salad dressing, jam/jelly, other condiments
lunchmeat
beer and soda
Shelf/Pantry:
dry pasta, multiple shapes and sizes
garlic
onions
potatoes
crackers
rice
corn meal
tortillas
breadcrumbs
bread
canned and dry beans
canned tomato products (paste, sauce, diced, etc…)
chicken, beef, and veggie broth/stock
tuna
canned fruits and veggies
applesauce
salsa
cans of olives, mushrooms, green chilies
cream of ____ soups
bottles of juice (cranberry, pineapple, tomato…)
granola bars
cereals
croutons
peanut butter
hot chocolate mix
vinegars (red & white wine, rice, balsamic, white, apple cider, etc…)
oil (EVOO, canola, vegetable, olive, sesame)
spices (dried basil, Italian seasoning, grilling spices, cloves, allspice, cumin, red pepper, cayenne, chili powder, lemon pepper, black pepper, nutmeg, ginger, cinnamon and many more)
onion soup mix
ranch dressing mix
taco seasoning
bouillon cubes
liquors
Baking:
all purpose flour
biscuit mix
oats
tapioca
white sugar, powdered sugar, light brown and dark brown sugar
kosher salt
cocoa powder
honey
corn syrup, molasses, and maple syrup
evaporated and sweetened condensed milk
Pam nonstick spray
shortening
baking chips (chocolate, white, etc…)
coconut
marshmallows
extracts (vanilla, clear vanilla, orange, almond, lemon, mint, maple, etc…)
baking powder and baking soda
corn starch
cream of tarter
meringue powder
food coloring and decorating sugars/sprinkles
dried cranberries, raisins
nuts (walnuts, pecans, pistachio, cashews), sesame and sunflower seeds
brownie mix
corn bread mix
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