Yes, I know Teragoni is not a real word. But this recipe is a creation of mine and Brent named it "Sausage Teragoni"! It's basically just a spicy sausage pasta dish. It's an easy two pot meal and you can tone down the spicyness if you prefer.
Spicy Sausage Teragoni
1 lb link sausage, diced (I buy Hillshire Farms spicy)
2 1/2 cups whole wheat rigatoni pasta
1 small can tomato sauce
1 can diced Italian tomatoes
1/2 cup balsamic vinegarette dressing
1 cup mozzarella cheese
1/2 tsp minced garlic
oregano and basil
Cook pasta according to package directions, drain. Brown sausage in skillet with garlic. Once sausage is browned, add tomato sauce, diced tomatoes, dressing, and seasonings. Cook over medium heat for 5-6 minutes. Toss in pasta and 1/2 cup mozzarella cheese until cheese is melted. Top with other 1/2 cup cheese. Serve with salad.
This is a great dip to take to parties or tailgates! You can lower the amount of buffalo wing sauce if you like things a little milder.
Buffalo Chicken Dip
3 chicken breasts, boiled or rotisserie chicken, shredded
1/2 cup ranch dressing
8 oz cream cheese, softened
3/4 cup buffalo wing sauce (I always use Ken's)
1 cup cheddar cheese
1/2 cup mozzarella cheese
Mix first four ingredients and 1/2 cup cheddar until blended. Spread in ungreased baking dish, top with remaining cheddar cheese and 1/2 cup mozzarella cheese. Bake at 350 degrees for 20 minutes. Serve with tortilla chips.
Strangely enough, it's in the 60s today in South Carolina. Although it's mid-May, the cloudy, cool weather tempted me to make some chili for dinner tonight. So here is my Spicy Three Bean Chili creation. Enjoy!
Spicy Three Bean Chili
1 lb ground beef
1 can diced tomatoes
1 can tomato sauce
1 can black beans, drained
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can water
1 onion, diced
1 clove mince garlic
1 tbsp chili power
1/2 tsp red pepper (if you aren't a big fan of spicy food, cut this down to 1/4 or 1/8 tsp)
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Brown ground beef with onion and garlic, drain. Add all ingredients to large soup pot, bring to a boil. Lower heat, simmer at least 20 minutes. Serve with sour cream and shredded cheese.
My aunt Gail made these muffins from the Pioneer Woman website for a shower a couple of weeks ago. I just had to find the recipe and try them myself...they are so moist and delicious! Even if you aren't a big fan of pecans, you need to try these muffins!
Pecan Pie Muffins
1/2 c flour
1 c light brown sugar
1 c pecans, finely chopped
2/3 c butter, softened
2 eggs, beaten
Mix all dry ingredients together. In a separate bowl, beat butter and eggs until smooth. Add to dry ingredients, stir until combined. Drop by spoonfuls into greased muffin tins until cup is about 3/4 full. Bake at 350 degrees for 20-25 minutes. Makes about 12 regular sized muffins or 24 mini muffins.
A great cold weather soup recipe from my mother-in-law. Add in a little extra cayenne to make it spicier!
Yellow Squash Bisque
6 tbsp butter
1 large onion, chopped
2 baking potatoes, peeled and sliced
2 carrots, sliced
4 c yellow squash, sliced
3 tbsp flour
1 1/2 quarts chicken broth
1/8 tsp cayenne pepper
1/2 tsp nutmeg
salt, pepper, and paprika, to taste
1/4 tsp pepper
1 cup whipping cream
In a four quart saucepan, melt butter. Add onion, saute until clear. Add potatoes, carrots, squash--toss to coat with butter. Add flour, stir to combine. Cook 3-4 minutes over medium heat, stir. Slowly stir in broth. Season with salt, pepper, and cayenne pepper. Cover, cook about 45 minutes until fork tender. Puree soup in blender. Return to soup pot. Stir in cream. Heat through, stir in nutmeg. Cook 4-5 minutes. Sprinkle with paprika. (You can freeze base up to one month. Thaw, bring to boil. Add cream, heat.)
