CHEESY SAUSAGE CHICKEN ROTINI (SKILLET DINNER)

Ingredients:

1 package sausage links (cut into discs) (about 10 links)

3 thin chicken breasts, cubed

Garlic herb Mrs. Dash, to taste

1 garlic bulb, peeled, chopped

3 tablespoons garlic olive oil, or olive oil

1 (12 oz.) package vegetable rotini pasta (plus 1 teaspoon salt)

3 tablespoons lemon juice

½ cup parmesan cheese

1 cup mozzarella cheese

1 cup Colby jack cheese

Directions:

Add 1 teaspoon salt to 4 cups water and boil for the pasta.  Peel and chop the garlic.  In a small sauté pan, add the garlic olive oil and the garlic.  Cook on High until the garlic is roasted.  Remove from heat.  Set aside.  Begin boiling pasta.   In a large sautteuse pan cook the sausage discs until it is brown and crispy.  Remove from pan and add to the garlic that has been set aside.  Add the cubed chicken to the pan (cook in the sausage grease) and season to taste with the Mrs. Dash.  Cook just until no longer pink in the middle.  (Drain boiled pasta).  Turn heat to low and  Add the garlic, sausage, lemon juice and rotini to the chicken in the large sauttuese pan.  Mix together.  Add the cheeses and mix until melted.  Serve  warm with broccoli or peas.

CREAMY GARLIC HERB BUTTER SAUCE WITH SEASONED CHICKEN AND BOW TIE PASTA

Ingredients:

1 (16 oz.) package Bow Tie Pasta (I use the Vegetable Pasta)

4 thin boneless, skinless chicken breasts, cubed

Mrs. Dash

Peppercorn Medley

3 cloves garlic, peeled and chopped

4 teaspoons olive oil, or garlic olive oil

Ingredients for Creamy Butter Garlic Herb Sauce:

3/4 cup butter, melted

6 tablespoons heavy cream, warmed

½ teaspoon Garlic Herb Mrs. Dash

½ teaspoon Garlic Pepper  (I used Bill Baron’s Savory Secrets Garlic & Pepper Secret #6)

1 shake Peppercorn Medley (for butter sauce)

Top with shredded Parmesan and/or mozzarella cheese

Directions:

Boil water for pasta, adding about 1 teaspoon salt and a drop of olive oil.  Peel and chop garlic.  Place chopped garlic and olive oil in a sauté pan.  Cook on medium heat until toasted.  Set aside.  Add pasta to boiling water.  Boil according to package directions.   In a large sauteusse pan, add chicken and season generously with garlic herb Mrs. Dash and Cracked peppercorn medley.  Cook on Medium High heat just until done and no longer pink in the middle.  Meanwhile melt the butter and warm the heavy whipping cream (about 15 seconds in microwave).  To the creamy butter sauce, Mix in the seasonings with a whisk and whisk until well blended.  Drain pasta.  Now combine all the components (pasta, toasted garlic and creamy butter sauce) into your large sauteusse pan.  Mix well over low heat for about 2 minutes – just to be sure it is hot all the way through.  Top with shredded Parmesan and/or mozzarella cheese.

Ingredients

Chopped Garlic in olive oil

Toasted Garlic

Creamy Garlic Herb Butter Sauce

Cubed Chicken

Mixing it together

All Mixed

SLOW COOKER POT ROAST/ POT ROAST BEEF SANDWICHES

Ingredients:

1 Chuck Roast, preferably bone in

2 large onions, peeled and quartered

½ cup water

1 teaspoon Wyler’s Beef Granules

4 garlic cloves, minced

Meat Seasoning – to taste (I used Bill Baron’s Savory Secrets Roast Meat Seasoning Secret #1)

Garlic Pepper – to taste (I used Bill Baron’s Savory Secrets Garlic & Pepper Secret #6)

Cajun Jerk Seasoning – to taste

Cracked Pepper – to taste
Onion Herb Mrs. Dash - to taste

You may add carrots, celery, potatoes and other veggies, just know that they will add more juices to your pot roast.

Directions:

Line a slow cooker with a slow cooker liner.

Place  ¾ of the quartered onions on the bottom of the slow cooker.  Dissolve Beef granules in ½ cup water.   Add ½ cup water and beef granules to the slow cooker.  Place chuck roast on top of the bed of onions.  Liberally Sprinkle seasoning on roast…I like to make sure all parts of the roast have at least some seasoning.  Place the remaining quartered onions and the minced garlic on top of the roast.  Turn your slow cooker on LOW and cook for 6 – 8 hours or until cooked through and extremely tender. 

POT ROAST BEEF SANDWICHES:  Sandwich buns or rolls, ketchup and/or BBQ sauce; onion from the slow cooker pot.  Toast your bun, if desired, spread on your sauce, layer with pot roast, add some onion.  Enjoy.

  

Ingredients

Spices

Bed of Onions

Beef on Bed of Onions

Beef Granules dissolved in 1/2 cup water

Seasoned Beef over onions

Roast covered in onions and minced garlic, ready to cook

Cooking after 2 hours

Cooking after 4 hours

Plattered

Open Face Sandwich

POT ROAST BEEF SANDWICH

GRILLED & SEASONED STEAK

Ingredients:

1 pound of Steak cut to about ¼ “ thick (Sierra Sirloin, Cross Rib Steak, etc.)

½ cup (1 stick) butter

1 tablespoon garlic powder

1 teaspoon prime rib seasoning or steak seasoning

Sea Salt, to taste

Pepper, to taste

Cooking Spray (I use olive oil cooking spray)

Directions:

Trim the fat off of each slice of steak.  Melt the butter.   Mix the garlic powder, prime rib seasoning, salt and pepper into the melted butter.  With a pastry brush, brush the butter and seasoning onto each slice of steak.  Spray the grill with cooking spray.   Place each slice of steak on the grill – seasoning side down.  Brush the top of the steak.  Close the grill (I use a George Foreman Indoor Grill).  Turn every 5 minutes until it reaches the desired degree of doneness.  Serve with steak sauce, mashed potatoes and a vegetable.

Ingredients

Melted Butter

Melted Butter with Seasoning

Seasoning Brushed on Steak

On the Grill

Ready to Serve

Plated

Plated

Grilled Lemon Pepper Chicken, 

Alfredo Sauce, 

Grilled Asparagus, and 

Lemon, Garlic & Spinach Linguini and Angel Hair Pasta

Basically a Gourmet Meal – quick and easy – less than an hour of cook time

I made this meal for my husband tonight  - we have been married for 8 and a half years now.  He said, "This is the best meal you have ever made."  He loved it and he has very discriminating taste!

Grilled Lemon Pepper Chicken

4 boneless skinless chicken breasts – cleaned and trimmed

3 Tablespoons olive oil

1 Tablespoon lemon juice

3 Tablespoons Lemon Pepper Seasoning

1 ziploc gallon size freezer bag

Four hours before grilling, mix the olive oil, lemon juice, and lemon pepper seasoning in a gallon size Ziploc freezer bag.  Add the chicken and cover with the seasonings.  Place in the refrigerator for 4 hours.

Remove from refrigerator, place on grill and grill chicken for approximately 15 minutes, turning every 5 minutes.

Grilled Asparagus

1 bunch of asparagus – cut and trimmed

3 Tablespoons butter, melted

Coarse sea salt, to taste

Steam asparagus for 7 – 10 minutes.  Remove from steamer.  Place on grill and brush the melted butter over the spears.  Shake the sea salt on the asparagus.  Cook for 7 –10 minutes or until they reach the desired tenderness.

Alfredo Sauce (recipe from the Roof Restaurant)

2 tablespoons melted butter

1 tablespoon diced onion (I eliminated the onion)

½ teaspoon chopped garlic

1 cup heavy cream (I used 1 ¾ cup heavy cream)

1 cup whole milk (I used ¼ cup 2% milk)

½ cup grated Parmesan cheese (I used about a cup)

½ teaspoon salt

¼ teaspoon white pepper (I used double that – season to taste)

1 – 2 tablespoons cornstarch (if needed)

In a small saucepan, melt butter and (sauté onions – if desired) and garlic for 3 minutes.  Add cream and milk.  Stir with a whisk and slowly add parmesan cheese once the cream and milk begin to bubble.  Keep stirring until cheese is melted.  Add salt and white pepper.  Makes 2 cups.

Lemon, Garlic & Spinach Linguini and Angel Hair Pastas– serves 4

Adapted From: http://www.inomthings.com/?p=1756

4 oz dry linguini

4 oz. dry cappellini  (angel hair pasta)

1/2 cup grated parmesan

4 tsp olive oil (or 2 tsp olive oil and 2 tsp. GARLIC OLIVE OIL)

4 cloves garlic

1 lemon - both the juice and the zest

4 tbsp pine nuts

10 - 12 basil leaves, chiffonaded

Coarse Black Pepper

First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.  

Zest the Lemon and then juice it.  set aside.

While that’s starting up, boil up the pastas in separate pans.

Chiffonade some basil leaves. Fresh is best.

Then you take some cheese…

And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the pastas and toss until well combined. Plate and crack some black pepper on it.