Archive for June, 2024
Sausage & Pasta
I found this recipe on Instagram, excellent flavor, easy to put together, but I did change the amount of chicken stock as the original did not have enough liquid for the pasta. The recipe here has that change included.
Ingredients
- 1 kilo smoked sausage, sliced ½" thick, (2 lb)
- 1 onion, diced
- 2 teaspoons garlic powder
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- 1 can diced tomatoes, undrained
- 500 grams dry bowtie pasta, (1 lb)
- 2 cups Cheddar cheese, shredded
- black pepper, as desired, to taste
Instructions
- In a large pot on medium heat, add the sausage and cook, stirring/turning often, until cooked through and starting to brown. Remove to a dish lined with paper towels to drain.
- Same pot, medium to low heat, add a little cooking oil if there is no fat leftover from the sausage, add the onion and garlic powder, cook, stirring often, until the onion is softened and just starting to brown.
- Add the sausage back to the pot, then add the diced tomatoes, broth, cream, and dry pasta. Stir to mix together, season with black pepper as desired. Add the chicken broth and water. Cover and cook.
- Stir occasionally to prevent the pasta from sticking on the bottom, until the pasta is tender.
- Stir in 1 cup of shredded Cheddar cheese, once it is mixed in, add the second cup and mix that in as well.
- Once the cheese is mixed in, leave the cover off, turn off the heat, and let any remaining liquid evaporate, will take just a few minutes.
- Give the pot another stir, serve and enjoy.
Notes
Fair cost, I use Spicy Pork Sausages from Makro, this makes a lot so the cost per serving is reasonable.
Updated on 10 June 2024.
Chicken Nugget Cordon Bleu Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! I made this on 6 Jun 2024 and was well liked by the family. A great use for chicken nuggets, and the bleu cheese gives this casserole and excellent flavor.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry cavatappi pasta, or cellentani pasta, (8 oz)
- 170 grams bleu cheese, (6 oz)
- 1 kilo frozen chicken nuggets, thawed, you may not use all of them, (2 lb)
- 250 grams cooked ham, cubed, (8 oz)
- 250 grams Swiss cheese, cubed, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- ¾ cup heavy cream
- 1 cup milk
- 1 packet dry Italian salad dressing mix, Shortcut
- 2 tablespoons butter, melted
- ¾ cup panko breadcrumbs
- ½ cup Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, drain.
- While the pasta is cooking, preheat your oven to 180° C (350°F), and lightly grease with butter a 9x13 inch baking dish. Crumble the bleu cheese into the bottom of the baking dish evenly.
- Also while the pasta is cooking, cube the ham and Swiss cheese, set aside. Add the soup, cream, milk, and Italian seasoning mix to a mixing bowl and whisk together.
- After the pasta is drained, add that to the prepared baking dish and spread out evenly.
- Add the chicken nuggets on top of the pasta.
- Top the nuggets evenly with the ham and cheese.
- Pour sauce over evenly over the casserole.
- In another mixing bowl, add the melted butter, panko, and parmesan cheese, mix together and sprinkle evenly over the top of the casserole. (I skipped this step as the dish was heaping!)
- Bake for 30 minutes or until lightly browned and bubbly.
- Let cool for 5 minutes, serve and enjoy.
Notes
Fair cost per serving based on the cheese used, but makes a lot so the cost is reasonable.
Shortcut: Italian Dressing Mix.
Variant: 1. Use Condensed Creamy Mushroom Chicken Soup in place of the Condensed Cream of Chicken Soup.
Updated on 06 June 2024.
