Spicy Sausage Pasta

Spicy Sausage Pasta
1 T olive oil
1 lb smoked sausage
1 large onion, diced
3 cloves garlic, minced
2 c chicken broth
1- 10 oz can Rotel*
1/2 c heavy whipping cream [or 1/2 & 1/2]
2 c penne pasta
salt and pepper, to taste
1 c shredded Cheddar cheese
2-3 green onions, sliced

1. In a large skillet, heat olive oil over medium heat and toss in sausage and onions; cook until onions are soft. Add garlic and heat until just warmed.
2. Stir in broth, Rotel, cream, pasta, salt, and pepper; bring to a boil and reduce to a simmer. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in cheese; top with green onions and serve.

*This determines the heat level - original is plenty spicy, hot is almost unbearable; mild would also work well.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

King Ranch Chicken

King Ranch Chicken
1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese

1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.

Cafe Rio Pork

Like any good pork dish, the name of the game is low and slow.


Cafe Rio Pork
5-6 lb pork roast
20 oz Dr Pepper or Coca-Cola (do not use diet soda)
1 c brown sugar
3/4 c sugar
1 clove garlic, minced
7 oz can chipotle peppers in adobo sauce
6-8 oz jar red taco sauce
1 t dry mustard
1 t cumin
1/4 t cayenne pepper

1. Place roast in slow cooker, cover about halfway with water, and cook on low for 12 hours, or overnight; drain pork.
2. Mix remaining ingredients until the sugar is dissolved; pour over roast and cook on low for 4 hours.
3. Shred pork, add back into sauce, and cook for another 2 hours.
*You can just use the sauce, or you can use the sauce and up to all of the chiles if you would like some more heat (I throw the whole can in).

No Salt Taco Seasoning

No Salt Taco Seasoning
3 t chili powder
1 t cumin
1 t red pepper flakes
1 t garlic powder

1. Blend all ingredients and store in an air-tight container.
Equal to one taco seasoning packet from the store.

Mango Chipolte Chicken

Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
cooked rice
sour cream (opt)
shredded cheese (opt)

1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.

4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.

4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).

6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.

Roasted Brussels Sprouts

I had never tried Brussels sprouts before this recipe, so I'm not sure that all Brussels sprouts taste this yummy. ;)
Roasted Brussels Sprouts
1 lb Brussels sprouts
2 T olive oil
1 T minced garlic
1 t dry mustard
1 t ground red pepper
1 t salt
1/4 t pepper

1. Preheat oven to 400*; line a baking sheet with foil.
2. Cut off the stems and remove any yellowing outer leaves of Brussels sprouts; place in a large microwave-safe bowl and microwave for 2 minutes.
3. Toss Brussels sprouts with remaining ingredients; spread evenly on baking sheet and roast for 35-40 minutes, until crisp on the outside and tender on the inside. (Shake the pan from time to time for even browning.)
4. Sprinkle with a little bit more salt and serve.

Stuffed Poblano Peppers

Stuffed Poblano Peppers
Spicy Ricey Ground Beef Mixture (recipe follows)
10 poblano peppers
2 c Mexican blend cheese

1. Make Spicy Ricey Ground Beef.
2. Preheat oven to 375* and lightly grease 2- 9x13 pans.
3. Cut tops off of peppers (like a pumpkin) and deseed.
4. Stuff ground beef mixture into peppers up to 1/4-1/2 inch from top and replace tops.
5. Lay 5 peppers, alternating directions, on each pan.
6. Bake 30 minutes, sprinkle cheese over peppers, return to oven for 10 more minutes.
7. Let sit at least 5 minutes before serving.

Spicy Ricey Ground Beef Mixture
2 lb ground beef
2 T olive oil
1 - 14 oz can beef broth
1 - 8 oz can tomato sauce
Round 1 Spices-
-1 T onion powder
-2 T garlic powder
-1 t salt
-1/2 t black pepper
-1 chicken bouillon cube, ground
-1 beef bouillon cube, ground
Round 2 Spices-
-3 T crushed red pepper or chili powder
-1 1/2 t garlic powder
-3 1/2 t ground cumin
-1 T brown sugar
-1/2 t onion powder
3 c cooked rice

1. Brown ground beef in a large skillet; drain fat.
2. Add olive oil, beef broth, and tomato sauce; simmer, covered, over low-medium heat for 60 minutes.
3. Stir in Round 1 Spices and simmer, covered, for 30 minutes.
4. Stir in Round 2 Spices; reduce heat to low.
5. Cook for another 20 minutes, stirring occasionally.
6. Take off heat and let cool before adding rice and stuffing into peppers.

Tortilla Soup

This is hands down the best tortilla soup recipe. I promise you have never had a better bowl of tortilla soup in your life. My mom made this one up. She's incredible.
Feeds 4-6 people.

Tortilla Soup
2 T olive oil
1 onion, diced
1-2 jalapenos, diced (opt.)
2 garlic cloves, minced
2 T salsa
1 can beef broth
1 can tomato soup
3 c chicken broth
1 can Rotel tomatoes with chiles
1 t ground cumin
2 t Worcestershire sauce
2 T lime juice (or juice from one lime)
.5 c freshly chopped cilantro
2-3 c chicken, cooked and shredded
sour cream (opt.)
cheese (opt.)
avocado (opt.)
tortilla chips (opt.)

1. In a large pot, saute oil, onion, garlic, jalapeno, and salsa. Cook over medium heat until onions are semi-soft.
2. Slowly add ingredients from beef broth to chicken.
3. Simmer all ingredients for about 10-15 minutes.
4. Serve with a spoonful of sour cream, some grated cheese, a few slices of avocado, and some crushed tortilla chips on top.