Easy Italian Sausage, Potato and Bell Pepper Saute’

Posted on March 25, 2012 by Lea Ann

In a fry pan and In olive oil (I used basil flavored oil)
Saute’ par-boiled cubed potatoes until starting to brown
Add wedges of yellow and green bell pepper
Add broken up pieces of Italian Sausage
Flavor with a couple of good pinches of Italian Seasoning
(I used a Tuscan blend that contains flakes of hot red pepper)
Cook, stirring occasionally until everything is mostly done

Cover with lid and let steam for five minutes

Italian Saute’…It’s What’s For Dinner

One Year Ago: Tikka Masala
Two Years Ago: Ham Hash with Mushroom Cream Sauce

Curry Roasted Chicken

Posted on December 11, 2011 by Lea Ann

Curry Roasted Chicken, Adapted from Real Simple Magazine

Preheat Oven to 400 Degrees.

Rub curry powder all over 4 chicken legs, sprinkle with salt and pepper.

In a skillet, sear chicken in hot oil until browned all over.

Remove from skillet and saute halved new potatoes in oil just long enough to coat with flavor.

In a baking dish, nestle chicken legs and potatoes and roast for about 20-25 minutes, or until juices run clear.

Serve with cilantro and lemon wedges.

(Note: Real Simple Magazine served this with fresh okra instead of new potatoes)

Curry Roasted Chicken and Potatoes…It’s What’s for Dinner.

One Year Ago: Caramel Corn With Bacon, Cashews and Cayenne
Two Years Ago: Orange Slice Bars

Southwestern Crock Pot Chicken

Posted on October 22, 2011 by Lea Ann

In a crock pot place:

5 Frozen boneless skinless chicken breast halves

1 Can corn, drained

I Can black beans, undrained

1 15-0unce jar salsa (I used my homemade, any brand will do)

Cook on high for 5 hours.

Top with one 8 ounce brick cream cheese.

Turn off crock-pot and let sit for 1/2 hour.

Remove chicken and slice, stir ingredients in crock pot and serve all over cooked rice.

Southwestern Crock Pot Chicken…It’s What’s for Dinner.

ONE YEAR AGO: Ajaico – Columbian Chicken Soup

TWO YEARS AGO: Chicken Enchiladas

Roasted Vegetables with Pasta

Posted on October 5, 2011 by Lea Ann

Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers.

Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.

Heat oven to 400 degrees.

Lay out vegetables on a baking sheet or cast iron skillet.

Roast vegetables until collapsed and starting to brown.

In the meantime cook pasta according to package directions. I used a whole grain linguine.

Drain pasta and toss with roasted vegetables.

Sprinkle with grated Parmesan cheese.

Roasted Vegetables with Pasta…It’s What’s for Dinner

No Recipe Required: Fresh Sweet Corn with Avocado and Cilantro

Posted on July 22, 2011 by Lea Ann

Fresh sweet corn from three ears of corn
Place in a microwave safe bowl, sprinkle with salt and pepper and top with a pat of butter
Microwave for one minute
Top with sliced avocado, chopped cilantro and a sprinkle of red pepper flakes

Fresh Sweet Corn with Avocado and Cilantro….It’s What’s for a Summer Side Dish.

One Year Ago: Vegetable Salad
Two Years Ago: Nick’s Italian Cafe, McMinnville, Oregon

No Recipe Required: Cauleen’s Fruit Dip

Posted on June 1, 2011 by Lea Ann

One small tub of Cool Whip.

One container of pina colada flavored yogurt.

Mix together and serve as a dip for a fruit tray at your next party.

Cauleen’s Fruit Dip…It’s What’s for a Party!

One Year Ago: Simple Glaze For Grilled Shrimp

Two Years Ago: Cream Cheese Flan

No Recipe Required: Pasta with Short Ribs and Capers

Posted on May 20, 2011 by Lea Ann

Slow cook short ribs in your favorite jarred marinara sauce until fall off the bone tender.
Remove ribs from sauce, remove meat from bone and shred. Skim fat from sauce.
Toss sauce, shredded beef, halved cherry tomatoes and capers with cooked bucatini pasta.
Top with coarse grated Parmesan cheese.

Pasta with Short Ribs and Capers…It’s What’s for Dinner.

One Year Ago: Chicken Marengo

No Recipe Required: Chicken Cutlets

Posted on May 14, 2011 by Lea Ann

Salt/pepper and saute two chicken cutlets until browned and cooked through.
Meanwhile, in a bowl mix together fresh baby greens and any herbs you have available such as mint, chives, tarragon or basil.
Drizzle greens with Dijon vinaigrette, or your favorite bottled dressing and toss well.
Place cooked cutlets on a serving plate and drizzle with a little of the vinaigrette
Top with baby greens and herb mixture

Chicken Cutlets Topped with Baby Greens and Vinaigrette…It’s What’s for Dinner.

One Year Ago: Grilled Lamb Salad With Cumin Vinaigrette

No Recipe Required: Apple and Brie Sandwiches

Posted on May 3, 2011 by Lea Ann

Lay two slices of rustic Italian bread on a sheet pan.
Broil one side until toasted.
Remove from oven and spread untoasted side with Dijon mustard.
Top with arugula, thin sliced gala apples and two slices of thin sliced Brie cheese
Pop it back under the broiler until cheese is melted.

Adapted from Fine Cooking

Apple and Brie Sandwiches…It’s What’s for a Quick Dinner.

One Year Ago: Tarragon Burgers and Citrus Salad

No Recipe Required: Chili Dogs

Posted on April 22, 2011 by Lea Ann

Chili Dogs

Open and heat a can of Cattle Drive Chili (Costco)
Heat up hot dogs
Microwave hot dog buns 15 seconds
Top with grated cheddar cheese and chopped onion
Side with bbq potato chips

It’s What’s For Dinner.