Kaitlyn’s family famous sausage roll

 

This is technically not a roll, more of breakfast hot pocket of sorts. Anyway this is one of my favorite breakfast dishes and is the ultimate crowd pleaser! It taste what I’ve been told as biscuits and gravy but better. It’s super simple, delicious and cheap to make! Serves 8.

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Ingredients

  • 2 rolls of low-fat crescent rolls (they don’t have to be low fat but it’s what I use and I think they taste the best!)
  • 1 package of cream cheese
  • 1 roll of breakfast sausage ( I usually get mild)
  • poppy seeds

Instructions

  1. Preheat oven to what is listed on the crescent roll package.
  2. Put sausage in skillet and begin to cook.
  3. Cook sausage throughly and then turn down heat of stove and add in your cream cheese.
  4. Melt the cream cheese till it’s fully blended with the sausage.

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5. On a non stick baking tray roll out one package of crescent rolls. It should be a long rectangle and make sure there are no holes in the dough.

6. Spread the sausage and cream cheese mixture over the crescent rolls evenly.

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7. Take the second crescent roll and place over top. Fold in edges so it looks like a giant hot pocket. I also pinch  together the top so there are no holes.

4AD804F6-BB31-45CD-B5D8-BA1F353AC2738. And lastly cover your now beautiful giant sausage pocket with poppy seeds.

9E89FFE4-F28F-4512-AF07-B140FDD12C0A9. Place in oven and bake until golden, about the same time as instructed on the crescent roll package. Check the middle with a fork, stick in the middle to make sure the dough is not raw before removing from the oven.

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10. Sliced up and enjoy with family and friends !

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French Carrot Salad

This is probably the best discovery since sliced bread…French carrot salad—taking the regular side dish to a whole new level! It’s easy, it’s cheap and it’s damn good! Not only is it fancy looking, it’ll easily impress all your friends! Take Memorial Day weekend up a notch with this dish!

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Ingredients

  • 6-7 large carrots, peeled and then grated or use a mandolin to slice thin
  • 3/4 TBSP honey
  • 1 TBSP Dijon mustard
  • 2 TBSP olive oil
  • 1-2 TBSP dices shallots
  • 1clove garlic minced
  • 2-3 TBSP parsley
  • 1-2 TBSP lemon juice
  • salt/pepper to season

Instructions

  • Grate your carrots, they should be shoestring/paper thin. You’re pretty much going for a coleslaw cabbage consistency. I used my mandolin on the 1 setting to get them thin. I broke the carrots in half to keep the size consistent so they weren’t long strings.
  • Once your carrots are ready, add in your garlic, shallots, honey, Dijon and olive oil.
  • Give everything a big stir then season with salt and pepper.
  • Add in your parsley and finish with a good spritz if lemon juice! Adjust seasoning as needed.
  • Serve and enjoy !!A24FBDB3-16B7-4F9F-B6E9-EAC559F2F01B

Stuffed Mushrooms

When one finds mushrooms discounted for a $1.00 at Kroger, you need to find something to make and I decided to make stuffed mushrooms. First time making them and they were just bliss. Perfect for any occasion and sure to impress your family and friends!

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Ingredients

  • Baby bella mushrooms
  • 1 half sweet onion
  • 1/2 cup spinach
  • 1 package of cream cheese
  • about 1/3 cup of Italian bread crumbs
  • 2 TBSP olive oil
  • 1/3 cup Parmesan cheese
  • 1 clove garlic
  • Salt/pepper/red crushed pepper/garlic salt/Italian seasoning

Instructions

  1. Preheat over to 425 degrees
  2. Wash your mushrooms thoroughly and carefully PLUCK the stems from the mushrooms, creating a hollow shell of a mushroom top.
  3. Put the mushrooms tops in one bowl and set your stems in another.
  4. We’ll come back to tops at the end.
  5. We’re going to make the filling for the mushrooms by mincing, cut into tiny pieces, the mushroom stems and onion. Chop your Spinach fine also and lastely mince you garlic.
  6. Add your mushroom stems, onion, garlic and spinach into a pan; add your olive oil and sautee until onions and mushrooms become tinder.

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7. Once tinder, season with salt and pepper and add in your cream cheese. Make sure the temperature is on low so you don’t burn your cream cheese or other ingredients.

8. Mix your cream cheese, Parmesan and begin seasoning! Our filling our should well combined and smooth. When you’re happy with the flavor we can begin filling your mushroom tops!

9. Line your mushroom tops on a foil lined baking sheet, fill with a spoonful of filling.

10. Finish them off by sprinkling the bread crumbs over top.

11. Place in oven and bake for 20-25 minutes. Around 15-20 minutes begin checking on  your mushrooms to make sure they’re not burning. The mushrooms should turn a deeper brown and kind of flattened out adn tops should be a good deep golden brown.

12. Plate and enjoy! A double bonus for this is, if you have left over filling, you can save this and serve it as a cracker spread or dip! Cheers!

Midwest Ratatouille

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This ratatouille is a perfect meal, healthy, cheap and just a symphony of flavors.  It is basically a vegetable hash, in the midwestern sense. Best served with some bread to get all the juices.

Ingredients

  • 1 Eggplant
  • 1 zucchini
  • 1 summer squash
  • 1 yellow onion
  • 1 green bell pepper
  • 2 cans of whole peeled tomatoes
  • 2 cloves garlic, minced
  • 1 bunch of parsley
  • salt/pepper
  • 3-6 Tbsp olive oil
  • a dutch oven (aka casserole dish) or a deep sauce pan with lid
  • (may need extra tomato juice, so always handy to have some extra)

Instructions

  1. Peel and chop your eggplant. I dice my eggplant into quartered pieces about an inch in size, chop and put aside.
  2. Cut your summer squash and zucchini to match your eggplant. Put these vegetables in a bowl, mix and sprinkle with salt…and let set for 30 minutes.
  3. While your eggplant and squash/zucchini are sitting, you’ll chop your onion and green pepper. I cut these julienne style and set in a separate bowl.

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4. Back to your eggplant and squash/zucchini, dry off all pieces and then add 1 layer at a time to your skillet. Don’t over crowd, this may take a few skillet trips to saute it all.

5. Set your skillet on medium, add in 1-2 tbsp of olive oil and then add in one layer of your eggplant mix. You want to just lightly brown your eggplant and saute your zucchini–don’t burn/overcook. Once ready, set in a bowl to the side.

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6.  Once your eggplant mix is all sauteed and set off to the side. In the same skillet add in your green pepper/onion mix …more olive oil may be needed. Add in your garlic and cook until peppers and onions are tender. Don’t burn the garlic!

7.  While your pepper/onion mixture is cooking, cut up your tomatoes.

8.  Open your tomato cans, pour the juice in a bowl and cut your tomatoes julienne style. Once they’re all diced, pour your tomato juice and julienned styled tomatoes over the onion/pepper mixture. Season with salt and pepper.

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9. Cover and turn up heat to bring to a boil.

10. While your tomatoes are heating up, begin to finely chop your parsley.

11. Once your tomatoes are at a boil, uncover and we’re going to begin layering your casserole dish.

12.  Add  a layer of your tomato/onion/pepper mixture and sprinkle with parsley. Then add in a layer or eggplant/zucchini/squash, then tomato mixture sprinkle with parsley and continue layers until done.

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12. Put casserole on stove on a medium heat, cook for 20 minutes. Taste and correct seasoning as needed. Be sure to give it a little stir, to ensure that vegetables at the bottom are not burning. Vegetables should be tinder and if it seems dry, add in some tomato juice and adjust the seasoning.

Serve with warm bread and enjoy!

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Chicken with lemon and pea orzo

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A beautiful meal that only takes 20-25 minutes and cheap to make.

 

Ingredients

  • 1-2 chicken breast
  • 1 1/2 cups of Orzo (FYI Orzo is found in the pasta section, and Kroger sometimes has it for $1)
  • 1 cup of peas (I used a bag of frozen that can be steamed in the microwave, or you can use fresh)
  • 1/3 cup parmesan
  • 3 cups chicken broth
  • Fresh Herbs ( I used thyme, parsley and a lil rosemary)
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 3-4 tbsp lemon juice and 2 tsp lemon zest
  • Dried Italian seasoning

Instructions

  1. Start by preheating  your oven to 425.
  2. Pat chicken dry with paper towel, season with salt/pepper and Italian seasoning.
  3. Once the oven is ready, place you chicken on tin foil on a baking tray and make a little tent around it. This allows the chicken to cook and stay moist.

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4. Place chicken in middle of oven and let cook for 20 min (at 20 min we’ll come back to this)

5. Now that the chicken is cooking we’re going to start on the Orzo.

6. Take a skillet add in your olive oil, garlic and orzo. Let this brown for about 1 minute on medium heat.

7. Add in your fresh herbs and make sure your garlic and orzo are not burning.

8. Turn up the heat to high and add in your chicken broth. Bring this to boil and then cover with lid.

9.  As your broth is heating up to boil get your peas ready. If you’re using frozen peas, put them in the microwave for 3 minutes…my bag said 5 minutes but i didn’t want them completely cooked.

10. Once your peas are ready, drain and measure out 1 cup of peas.

(If you’re using fresh peas you’ll just add these into your skillet to cook with your orzo)

11. Add these to your skillet, add a few pinches of salt and continue cooking for about 10 minutes or until the broth has been soaked up. Keep watch as once the broth is almost gone, turn your heat down so your orzo and peas don’t burn.

12. Once orzo is cooked and peas are bright green, add in lemon juice, lemon zest and Parmesan. Season with salt and pepper. Remember to taste, taste, taste! Keep heat low to stay warm.

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13.  Now back to the chicken, it should be about 15-20 minutes at this point. Pull out your tray of chicken and carefully open your tin foil. At this point I like to put the chicken back in the oven for about 3-5 minutes uncovered to cook

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(Reminder to always check your chicken is fully cooked before eating)

14.  I sliced my chicken in half and then sliced it.

15. Place chicken over your orzo, garnish with parsley and Parmesan cheese…. and enjoy.

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Bruschetta–light

Unlike Italian bruschetta, this  recipe is simple and leaves out the cheese and garlic.

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Ingredients

  • Cherry/grape tomatoes, I usually pick up the medley pack at Kroger. The colors make your dish really pop
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  • Olive oil
  • 1 clove of garlic
  • Balsamic Vingar
  • Fresh Basil
  • Salt and pepper
  • Italian seasoning
  •  Baguette
  • Parmesan or mozzarella cheese

Instructions

  1. Preheat your oven to 350 degrees
  2. Take your baguette and begin slicing on a diagonal, creating little slices
  3. Once you have the amount you’d like of bread slices, set them aside
  4. To give the bread some flavor outside of jsut toasted bread, we’re going to make a seasoning.
  5. Pour in about 2 tbsp of olive oil, add in italian seasoning, salt, pepper and give it a good stir
  6. Now dip one side of the bread into your oil mixture and place on a baking tray
  7. Begin mincing your clove of garlic then spread over your bread slices bru1
  8. When your oven temp is ready place in oven. These will cook about 10 minutes. Watch to make sure they’re not burning, since everyone’s oven is different
  9. Begin cutting up your tomatoes and place in a bowl
  10. Once all tomatoes are diced, add in about 2 tbsp of olive oil , 1/2 tbsp of balsamic vinegar, 1 tbsp of fresh cut basil and then season with salt and pepper. Taste Taste Taste! I found that its better to use less vinegar at first then can add in more if needed. Then I adjust the seasoning.bru2
  11. Check on your bread, this is about the time where its starting to turn golden. If you’re wanting to add some cheese, this is when I’d pull out my bread from the oven sprinkle some on and place back in the oven to get it melted and finish toasting the bread.
  12. Once your bread is at the crisp level you’d like add your tomatoes and serve.bru 3

Vegetable Marrow Farci

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The perfect meal for a Meatless Monday. I found this recipe in my Titanic cookbook, so we’re going old school here. Vegetable Marrow Farci, is pretty much fancy for stuffed zucchini boats. They’re easy to make, delicious even warmed back up and perfect for anyone watching their calories.

Ingredients

Will need a medium to large skillet and a baking casserole dish.

  • 2 large zuchinni
  • 2 tbsp olive oil
  • 1 cup finely chopped red onion
  • 3 cloves minced garlic
  • 1/4 cup fresh chopped basil
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 1/2 cups finely diced mushrooms
  • 2 tbsp red wine vinegar
  • 2/3 cup cooked rice ( I used a $1 whole grain, 90 second steam pouch from Kroger)
  • salt and pepper
  •  1/4 cup Parmesan cheese
  • 1/4 cup bread crumbs (Kroger has a can of these for 99cents)
  • 2 tbsp melted butter

Instructions

  1. Cut your zucchini in half, length wise creating two long spears each. Preheat your oven to 350 degrees.
  2. Hollow out your zucchini, put the guts to the side because we will be using these again.
  3. Place your hollowed out zucchini shells into your baking dish.

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4. Put your skillet on medium to medium high, add in your olive oil and your red onions and garlic. Saute until translucent, about 5 minutes.

5.While these are sauteing, dice up the reserved zucchini guts.

6.When your onions are a nice translucent color (not burnt) add in the dried oregano, tomato paste and the diced zucchini reserves. Cook for about 4-5 minutes. While doing so prepare your mushrooms.

7.Turn up the heat a little and add in your mushrooms, cook for about 5 minutes or until your vegetables are a nice brown. Now stir in your vinegar, let it saute for a few minutes. This is when I put my 90 second rice into the microwave to warm up.veg2

8.Now remove  the skillet from the heat, stir in your rice–add in your salt, pepper and your Parmesan cheese. Taste, taste, taste–make sure its how you want it.

9. Now comes the fun part, you’re going to restuff your zucchini shells with your filling. Don’t pack too tightly.

10. Once your shells are filled sprinkle bread crumbs over the top, maybe a little extra parmesan and then poor on a little melted butter to get those breadcrumbs toasty.

11. Place in oven and cook for 40 minutes. The zucchini should be tender, like stick a fork in it soft.

Maybe top with some fresh basil and enjoy. This can be a dish all on its own or a great side dish.