Creamy Spinach and Sausage Pasta - Pinterest Challenge #6

I will admit, most of the challenges I've done on this blog are food ones. What can I say, I hate to pin something that looks soooo good and not try it! Today's post is one of those recipes. 

I was at a loss for what to make for lunch today. At our house, lunch is the big meal because Mr. H. works in the afternoon/evenings so I rarely make dinner. He likes to eat before he leaves. 

Anyway, I embarked on making this recipe I pinned just last night. It was easy and most of the stuf I had on hand, minus the sausage and noodles. It was simple, quick and delicious! Enjoy!

Creamy Spinach and Sausage Pasta

(Recipe source: Budget Bytes)

Ingredients

• 6 oz. smoked sausage 
• 1 Tbsp olive oil 
• 1 medium onion 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 2 cups chicken broth 
• 8 oz. pasta 
• 3 cups fresh spinach 
• 1 cup (4 oz.) shredded monterrey jack 
• 1 whole green onion 

Instructions

1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

This really was a super easy and simple recipe! 

I give it two thumbs up, and it's definitely: 

One Pot Pasta - Pinterest Challenge #5

I am sorry for posting I was back and I didn't come back! Life has been super busy for me! Between baby #4's doctor appointments, summer activities with my kids and keeping up with my Etsy shop, I've been slammed!

Today I just wanted to share a super easy recipe I made from Pinterest this last week.

I needed something quick and delicious and this recipe didn't disappoint! It involves easy ingredients that you definitely have on hand. Try it, you'll love it!

One Pot Pasta

Recipe Source HERE.

Image Source: Apron Strings

Ingredients:

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

How to Make It:

1. Combine the pasta, vegetables, and basil in a large stock pot. Add the vegetable broth. Sprinkle the pepper flakes and oregano on top, and drizzle everything with oil.
2. Cover the pot and bring to a boil. Keep it covered and reduce to a low simmer. Cook for about 10 minutes, stirring every 2 minutes or so, until almost all the liquid has evaporated. Leave about an inch of liquid in the bottom of the pot, or reduce as desired.
3. Season to taste with salt and pepper, stirring the pasta several times to distribute the liquid. Serve garnished with Parmesan cheese.

Serves 4-6

You will love how delicious and easy this recipe is, I give it a 

status and hope you'll try it! I'm glad to be back and hope to get to blogging regularly again!
I have some cute and simple baby boy crafts in the works. I can't wait to share them with you.

Have a wonderful Wednesday!

Monte Cristo Sandwhich - Pinterest Challenge #3

I couldn't wait to post this recipe. I made it for dinner last night and it was SOOOOO good! I have been wanting to try these and finally did last night. They were easy, quick and delish!

I pinned the original recipe from Lil Luna...thanks Kristyn for sharing your recipe!

 

To find the full post and recipe visit click HERE.

This is the most delicious sweet and salty sandwhich I have EVER eaten. It was quick and deep fried, what's not to love?! If you want a lighter version, try brushing it with olive oil and baking them. But really, deep fried is the way to go! :)

Here's my stab at these delicious beauties:

Try them and let me know what you think! I am officially making these a

recipe! Have a wonderful Tuesday.

 

Tortellini Soup

I know, I  know, I've been missing again. Life is just super busy I guess. I am getting back into the swing of things, crafting, cooking and designing. I am excited to share some fun ideas with you soon!

For today I am sharing a delicious recipe I made the other day. My sister in law shared it in our family cookbook, I am not sure where she got it, but I hope she won't mind me sharing it here. It is super easy and can be made with mostly what you should have on hand. 

Here's the recipe, enjoy!

Tortellini Soup

1lb. sausage

1 sm. zuccini squash, fresh, sliced

1 sm. yellow squash

1 med. onion, coarsely diced

1 c. mushrooms, sliced, fresh (or 1 small can)

4 med. Carrots, fresh, sliced

1 (14 oz.) can chicken broth

1 (14 oz.) can beef broth

1 (14 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

1 T. basil

1 T. parsley

1 T. oregano

1 T. Garlic salt

4 c. water

 1 pkg. cheese tortellini

Fry Sausage. Drain most of the fat. Add all other ingredients except tortellini. Let the mixture simmer until  the veggies are tender. Add the cheese tortellini and simmer until the tortellini starts floating and is cooked all the way through. About 5-7 minutes. Ladle into bowls and serve with parmesan cheese on top!

- Gerilyn H.

Pasta Fagioli

Happy Monday everyone! I hope your New Year is starting off right! I am hoping mine will after revamping our menu and striving to eat a little healthier! Enough with the sweets and junk! Am I right?! 

Today's recipe is from my friend Jessica. She's an amazing and healthy woman and loves to make good food. I am thankful she shared this recipe with me! And now I am sharing it with you.

{Hope you don't mind Jess! :) }

Here it is, enjoy!

 Pasta Fagioli 

1 T. Olive Oil
1/2 onion, chopped
3 cloves garlic, chopped
1 15oz. can cannellini beans
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz. can kidney beans, drained
15 oz. can tomato sauce or crushed tomatoes
1 large bay leaf
1 T. basil
1 T. parsley
1 tsp. oregano
2 14 oz. cans of chicken broth
2 cups water
salt and pepper to taste
1 1/2 cups dry Ditalini pasta or other small pasta
 Parmigiano or Romano Cheese, grated

In deep pot, saute onion and garlic in olive oil over medium heat.

Blend the cannellini beans with one can of water in electric blender until almost smooth.

Add blended beans to pot then add the celery, carrots, kidney beans, tomato sauce, bay leaf, basil, parsley, oregano, chicken broth, salt and pepper. Add 1 cup of water and bring to slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until pasta is al dente.

Ladle soup into bowls and top with grated cheese.
Enjoy with some delicious garlic bread or rolls.

Make It Monday - Chile Verde

My brother in law is Hispanic. He's quite the character and always keeps our family laughing and smiling. We just love him, and he's an awesome father and wonderful husband to my sister in law Lindsay. He also cooks some amazing authentic Mexican food! He shared this recipe with Mr. H and I a few years ago and we have it every once in a while. I added a few things to it, but this is pretty much his recipe. Last night we dined on this pot of deliciousness, complete with rice and tortillas. I hope you try it out and enjoy it as much as we do here at the H house!

Pork Chile Verde

1 large Pork Roast, trimmed and diced

2 tsp. salt

1 tsp. pepper

1 med. onion, diced

2 cloves of garlic, minced 

1 can of diced green chilies

1 bottle of Herdez Salsa Verde

1 large can of Green enchilada Sauce

1 Tbs. dried oregano

2 tsp. ground cumin

1 cup of cold water

1/2 c. all purpose flour

In large pot heat oil and brown pork. 

Remove pork from pan and add onion and garlic. Cook for 2 minutes. 

Add green chilies and cook 2 minutes more. 

Once flavors are blended, add salsa verde, enchilada sauce, oregano and cumin.

Add pork back in to mixture.

Let simmer on low for 2-4 hours. 

About 30 minutes before serving, mix cold water with flour. 

Pour into simmer pot to thicken the sauce.

Serve with rice, beans and fresh homemade tortillas.

Enjoy!

Make It Monday - Jambalaya

Today's recipe is a mix of one my Mom made growing up and a few added touches of my own. My mother served an LDS mission to the great state of Louisiana. While she was there she fell in love with the food. She brought home a delicious Jambalaya recipe and it's been one of my favorites for as long as I can remember. This past week I had some homemade smoked sausage and decided to revamp this Jambalaya and make this dinner. It's so filling and perfect for a quick evening dinner.  Here's my recipe, enjoy!         
Ma's Jambalaya

Ingredients:
  -1 medium onion, diced - 1/4 cup butter -1 1/2 pounds smoked sausage, diced - 2 cloves garlic - 3 T. flour - 1 can dark red kidney beans - 2 cups rice, uncooked - 3 1/2 cups chicken stock - 1/2 t. cayenne pepper - 2 t. salt - Tabasco Sauce   In large pot melt butter, add onions and cook until translucent. Add sausage and cook until brown. Add garlic and let flavors blend for a few minutes. Sprinkle flour in pot and make a roux. Add remaining ingredients, bring to a boil. Turn burner to low and simmer with lid on for 45 minutes or until rice is done. Add Tabasco for a little kick. Enjoy!