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Soups at Very Good Recipes

Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year.

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more.

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in.

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly. Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine. Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Loaded Spicy Scrambled Eggs

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Squash at Very Good Recipes

Our Veggie Bin

Last week I told you about our experience with Green BEAN Delivery; and how much we enjoyed the fresh produce we were provided. If you missed that review, or are totally intrigued, you can read about it here.

One of the things I added to our bin that wasn't initially included was acorn squash. We love all kinds of squash, and we love to eat it year round, but to me, there is just something about enjoying fresh squash during the fall months. Maybe it stems from my childhood when my dad used to have a pretty impressive garden, and the squash were always ready to be picked about the time the leaves were falling from the trees. Maybe it's simply because squash reminds me of pumpkin. Whatever the reason, this time of year is when squash begins to makes an appearance on our table more frequently.

I'm telling you, this recipe looks like autumn on a plate! From the squash to another of fall's best gifts, apples, this looks, smells and tastes like a celebration of the season! These would make a great Sunday supper on a brisk, fall day, or even a weeknight meal if you have a little extra time on your hands. (Don't let that scare you. It's not a difficult recipe, the squash just needs some time in the oven to get tender and delicious.)

If you are looking for more meals that include autumn's bounty, make sure to save this one. Celebrate the changing of the seasons with fresh ingredients that come together in a beautiful and tasty way!

Sausage and Apple Stuffed Acorn Squash
2 Acorn Squash, cut in half and seeded
1 lb. pork sausage
1 TBS butter, melted
1/4 tsp. garlic salt
3/4 tsp. ground sage, divided
1/2 c. onion, finely chopped
1 celery rib, finely chopped
6 button mushrooms, finely chopped
2 apples, cored and finely chopped
1 c. bread crumbs
1 egg, beaten
Salt and Pepper to taste
Grated Parmesan cheese for garnish

Preheat oven to 400. Place cut squash, cut side up, in a 9x13 baking dish. In a small bowl combine melted butter, garlic salt and 1/4 tsp. sage. Mix well. Brush the cavity of each squash with butter mixture, coating it well. Bake for 1 hour until squash is tender, but holds shape.

While squash is roasting, brown sausage over medium heat in a large skillet. Drain, reserving 2 TBS of drippings. Place drippings back in pan. Add onion, celery, and mushrooms. Saute for 4 minutes. Add apples and saute 2 more minutes. In a large bowl combine browned sausage, veggies, 1/2 tsp. sage, salt, pepper, bread crumbs and egg. Mix well to combine. Remove squash from oven. Fill each with sausage mixture, mounding slightly. Bake for 20 additional minutes until browned. Sprinkle with cheese before serving.

Shared on The Country Cook Oct. 18, 2013

Squash at Very Good Recipes

Shared on The Country Cook Oct. 18, 2013

Indiana Made {A Review of Hurst Beans}

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!!

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected.

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix.

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other!

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot!

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier!

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes.

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon.

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix.

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot!

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes

Juice of 1 lemon

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

Soul Food Saturday #23

Welcome to yet another weekend, and another yummy recipe from Bekki! Today she is sharing a make at home version of a favorite soup of mine from Olive Garden! I can't wait to try this myself and enjoy a restaurant treat right in my own kitchen!

This Olive Garden soup is my husband’s favorite. He couldn’t ever get enough. So having it at home was a must. After trying the recipe several times, his one request was that it had more “stuff” than broth. So the next time I loaded it up, and he LOVED it. This is a family favorite now and we make it as often as possible. Whether its, in the low temps, or highs of over 100 its cooking. I know after you taste it, you will be hooked as well.

Loaded Zuppa Toscana Adapted from Restaurant Food
1 tsp. olive oil
2 pound ground spicy sausage
1 large onion, sliced
3 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
1 ½ tsp. granulated garlic
4 cups kale leaves, stems removed, cut in half, then sliced
4 c. chicken broth
½ c. heavy whipping cream

In a medium stock pot add oil. Add sausage to pot. Stirring frequently, breaking up so it cooks evenly. Cook until no longer pink. Then add onions, cook until onions are almost clear. Add potatoes, garlic and chicken stock. Simmer 15-20 minutes or until potatoes are tender. Add kale and cream simmer 5 more minutes for kale to become tender. Serve hot, with your favorite bread. Enjoy!

Mexican at Very Good Recipes

The Best E.V.E.R.

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

Crock Pot at Very Good Recipes

Indoor Hog Roast

Do you enjoy a good old fashion hog roast? Do you even know what I'm talking about? See, I'm not sure it's something enjoyed from coast to coast or not, but here in the Midwest, if you have a party and mention there is going to be a freshly roasted hog, your guest list will double! In fact, we love them so much, it's what we served at our wedding reception! Yep, we had a dear friend make all the sides, salads, etc, but the main dish was shredded pork from two hogs our family prepped and roasted ourselves.

We are lucky enough that my father in law has a hog cooker, and we were happy to take full advantage on our special night. And to this day, I still get compliments about the food at our reception being some of the best, most delicious and family friendly ever.

For those of you who don't know, I'm talking about taking a whole hog, seasoning it, and putting it inside this huge cooker to slow roast for hours and hours. It comes out tender, juicy and mouth watering. Now, it's a preference thing rather you include sauerkraut, and what most folks around here do is to cook part with, and part without. I like to eat it on a plate with a fork; and yes, I enjoy the kraut too. But it makes the best pulled pork sandwich around too, and some even add barbecue or hot sauce to it.

As much as we enjoy this, it's not very practical for an every day meal. It has to be a pretty special occasion to pull out that hog cooker. So, when I crave it during random moments of the year, this is a simple, tasty alternative. With only 4 ingredients, and a few hours in the slow cooker, it gives us a flavor that is very close, and makes for an excellent weeknight meal.

If you love a good roast hog as much as I do, or are just fans of pork and kraut together, you will love this one too! But I'm still looking forward to the next hog roast. There has to be a graduation, wedding or family reunion coming soon!

Slow Cooker Sausage and Kraut
2 (9 oz.) packages smoked sausage, cut into 2 inch pieces
2 ( 15 oz.) cans sauerkraut, undrained
1/4 c. brown sugar
2 tsp. Dijon mustard

Place sauerkraut, brown sugar and mustard in Crock Pot. Stir well. Spoon some of the sauerkraut mixture on top to cover sausage. Cook on LOW 4-5 hours. Check for dryness every hour or so. If it dries out, add a splash of water.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Crock Pot at Very Good Recipes

Sausage at Very Good Recipes
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It's Okay To Get Sticky

I will be the first person to admit, I'm not a fan of messy things. Sure, there is no way to eat things like barbecued ribs or corn on the cob without making a total mess of yourself, but for the most part, I haven't always been a person who is okay with a mess.

In fact, I'm pretty sure I had one of the cleanest babies on the face of the planet. Yep, I was the mom who was constantly busting out the handi-wipes to clean his face and hands. I'm the one that kept a wet rag beside us during high chair feeding to promptly clean up any spills. Yeah, so I was a little OCD about it. It's okay though. I accept about myself.

But as he's gotten a little older, I've accepted the fact he is a boy and will spend 99% of his life dirty, in one way or another. And honestly, I'm pretty okay with it. I don't mind it as much as he was a baby. Maybe part of it was the whole "trying to be the perfect 1st time mommy, with the baby who always looks neat and tidy" syndrome I was suffering from. Whatever it was, I'm glad it has eased up a tad, because with this boy...who is all boy...I would be driving myself crazy at this point trying to keep him clean!

Like the ribs and corn mentioned above, this dish is one that even though it's eaten with a knife and fork, you're going to get a little sticky, a little messy eating it. But I guarantee it's totally worth it! I came up with when I had laid out smoked sausage for supper, not sure what I was going to do with it. Then I decided I would grill it and because of that, it needed a yummy sauce to be basted in. This makes for something sweet, tangy, sticky...and absolutely delicious.

I've accepted that I'm never going to be totally okay with messes in my life. But I've learned which ones are in need of prompt clean up (can't do flour all over the kitchen!) and those that make life more interesting, more fun, and in this case, much more mouth watering!

Sticky Grilled Smoked Sausage
1 lb. smoked sausage
1/3 c. barbecue sauce
1/4 c. packed brown sugar
3 TBS cider vinegar

Cut sausage into 4-5 inch pieces and slice lengthwise. In a small bowl combine barbecue sauce, sugar and vinegar. Whisk well. Preheat grill to high. Spray well with cooking spray. Brush sausage with glaze. Place on grill. Once seared, flip, baste again, and turn heat down to medium. Continue cooking and basting for about 10 minutes, turning often. *NOTE* Be careful! These will burn very easily. We like some "char" marks but they will turn black if you aren't watching!

Shared on The Country Cook July 12, 2013

Shared on The Country Cook July 12, 2013

Sausage at Very Good Recipes
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Rice at Very Good Recipes
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Poor Man's Risotto

Do you have something you always see on a menu, or on television, or in cookbooks,that looks and sounds delicious, but you've yet to try it yourself? If the answer is yes, take a seat next to me, because I'm about to tell you about mine...risotto.

I have seen so many varieties prepared on some of my favorite cooking shows and it always looks so yummy, but I will be totally honest with you, it's one of the few dishes left that intimidates the heck outta me! I'm serious! I've heard so much about how it can be easy, if you're easy and pay attention, but if you don't, watch out because it can turn into a total disaster too. Well, I love myself enough to be able to admit, I'm not always the most patient person...especially in the kitchen. So I just have visions of me going to all the trouble, only to be disappointed in the end.

Plus, I've only seen it on the menu of a few restaurants we go to. One was this high end, very pricey private club, and since it was filled with black truffles, I'm not even going to tell you how much it was, but needless to say I wasn't going to pay it! And the other happens to be at my favorite Italian place, and anytime we are there, I want one of my favorites, not something new. What can I say? I'm a creature of habit.

But when I first saw this recipe (which had a photo with it) risotto is exactly what it reminded me of, only a budget friendly, impatient friendly version. Put everything in the Crock Pot, and let it do the work, instead of standing over the stove hoping for the best.

Now of course, since I've never had actual risotto, I have nothing to compare this to, so I might be totally off the mark, but either way, I can attest to the fact that it's not only simple, but absolutely delicious, filled with amazing flavors and very hearty! This will feed a crowd, and they will walk away full!

I'm sure one of these days I will overcome my intimidation and attempt risotto in my own kitchen; or maybe even order it out somewhere. But for the time being, I'm okay leaving it on my "foodie bucket list"!

Creamy Sausage and Wild Rice Pilaf Adapted from Crock Pot
12 oz. applewood smoked sausages, cut into 1/2" slices
1 (4 oz.) box wild rice (with seasonings)
1/2 c. basmati rice
3 medium carrots, diced
1 medium onion, chopped
1/2 c. dried cranberries
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. pepper
3 c. water
1/2 c. half and half
Dried Parsley for garnish

Combine all ingredients except half and half and parsley in Crock Pot. Stir to combine. Cook on LOW 7-8 hours until rice is tender. Turn off heat. Add half and half. Allow to sit 10 minutes. Transfer to serving platter and garnish with parsley.

Casseroles at Very Good Recipes
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Childhood Camping

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were!

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days.

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes, stirring occasionally. Adjust salt and pepper. Garnish with parsley.

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing!

Shared on Make Ahead Meals June 17, 2013

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing!

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
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Loving My Crock Pot Even More

As I am typing this, I have now been without an oven for almost two weeks! (Now remember, I blog ahead, so hopefully by the time this actually posts, that problem will be a thing of the past. But knowing repair shops, and the time it takes to order parts, and time to install it, etc, I'm not going to hold my breath!)

So you can imagine my frustration when I decided to create a recipe based on Stuffed Peppers, but pizza inspired, and then realized I would have to figure out how to slow cook them instead of bake, because let's face it...those aren't fitting in the toaster oven!

Luckily I was able to take my ideas, add a few from another recipe I found, and use their cooking instructions to develop them for the Crock Pot.

If your family loves stuffed peppers like mine, they will flip for these! Think all the flavors of a supreme pizza stuffed inside a pepper for easy access! Not to mention, it's a fantastic recipe to adapt for the number of people in your family. And if your kids normally turn their noses up at stuffed peppers...then maybe, just maybe these will pass inspection a little easier since you can tell them they taste like pizza, just without the crust; and let's face it, a lot of little ones don't eat the crust any way, so they won't even miss it!

I am always a huge fan of my Crock Pot, but without a working oven, it's quickly becoming an even better friend to me. If it weren't for it...I might just be ordering take out every night. Mmmm....maybe the Crock Pot should hide for a bit...that sounds a bit like a cooking vacation! Just kidding...

Crock Pot Pizza Stuffed Peppers Adapted from Betty Crocker
4 large green bell peppers
1/2 c. orzo pasta, cooked to package directions an drained
5 large white button mushrooms, diced
1 lb. Italian sausage
2 tsp. Italian seasoning
1 (15 oz.) can pizza sauce
1 1/2 c. mozzarella cheese
1/2 c. water
Salt and Pepper to taste

In a large skillet, brown sausage until no longer pink. When sausage is almost done, add mushrooms and brown. Drain if necessary. Add in pizza sauce, orzo, seasoning and 1 c. cheese. Stir until mixed well. Cut tops off peppers and set aside. Remove seeds and ribs from peppers and rinse. (If they won't stand up on their own, slice a tiny bit off bottom to make flat.) Fill peppers with filling and replace tops. Spray Crock Pot with cooking spray. Add water. Place peppers in, standing up. Cook on LOW 4-5 hours. In the last 10 minutes, remove tops, and sprinkle with remaining cheese. Cook until cheese is melted. To remove, carefully use a slotted spoon and tongs, but do not squeeze.

Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Weekend Company {Guest Blogger Bekki}

Welcome to the weekend. In fact, welcome to the "even though it doesn't feel like it" first weekend of Spring! If it does feel warmer and brighter at your house, I'm jealous! We have no end to winter in sight...but we're still hoping!

Today's guest needs no introduction, she's been with us so many times. So, grab a cup of coffee and once again join Bekki in the EMM kitchen~

I just celebrated 3 years married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow. After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating. Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

With St. Patrick’s Day just passing I still have the smell of cabbage lingering in my mind. It’s a vegetable that gets the back seat for most dishes. We really enjoy it here in our house and it takes center stage in many of our meals. Today I thought we could take it one step further and use Brussels sprouts, a close cousin but very delicious none the less. I’ve dressed this one up some for you though. A side dish with some extras.

Brussels sprouts with Spicy Sausage

2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

In a large skillet, add oil and butter and heat until oil is glistening. Add onions, peppers, and Brussels sprouts. Sprinkle with salt and garlic. Cook until onions have softened. Add sausage and cook until sprouts are tender, and sausage is warmed through. Taste for seasoning and add additional salt and garlic if desired. Serve hot with your favorite main course or as a stand alone meal.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

Brussels sprouts with Spicy Sausage

2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

Italian at Very Good Recipes
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I'm A Sloppy Girl

Okay, here is my confession. I love Sloppy Joes...every kind...all kinds...any day of the week and twice on Sunday. Okay, so maybe that last one is a bit of a stretch, but seriously, they are absolutely 100% one of my go-to meals. I think it's because they were one of mom's also. They remind me of my child hood. They are fun to eat, easy to make, and super satisfying. I've done them all kinds of ways, each one just a little different, but I'm always on the lookout for new ones to try. So when I came across this one day while strolling through the blogisphere...I knew it would be showing up on our dinner table very soon.

I already do an Italian spin on the "Joe" with my Pizza Joes, hands down one of Alex's favorites of all time. So when I first read that word-Italian- I almost dismissed it. Only because it was kind of a "been there, done that" mindset. But oh how happy am I that I kept reading! First off, my original version is done stove top, and that's perfectly fine. But these...these included 2 of my favorite words...Crock Pot. Oh, how my heart skips a beat reading those. Easy, cooked all day, deep flavored things come out of the slow cooker, and I'm always game! Not to mention, these used sausage instead of ground beef, and that was going to be a nice change. Something just a little different!

I guarantee your kids will love these. I mean...pizza on a bun...with melted cheese...what kid is going to turn that down? Heck, what adult is going to? And if you are a "pot-lucker" these would be a huge hit with any crowd! What can I say? I'm a sloppy kind of girl, and if you are to flip over this new version.

Crock Pot Italian Sloppy Joes From Skinny Taste

1 lb. ground Italian sausage

1/2 c. chopped onion

3 garlic cloves, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 1/3 c. canned crushed tomatoes

1/2 tsp. Italian seasoning

Salt and Pepper to taste

Buns

Sliced Provolone Cheese

In a large skillet over medium heat, brown sausage, onions and garlic until no longer pink. Drain if necessary. Transfer to Crock Pot. Add peppers, tomatoes and seasonings. Cook on LOW for 4 hours. To serve, scoop onto bottom buns and add sliced cheese, allowing to sit for a few minutes to melt.

Shared on Lady Behind The Curtain Mar. 13, 2013
Shared on Miz Helen's Country Cottage Mar. 14, 2013
Shared on The Country Cook Mar. 15, 2013

Crock Pot Italian Sloppy Joes From Skinny Taste

1 lb. ground Italian sausage

1/2 c. chopped onion

3 garlic cloves, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 1/3 c. canned crushed tomatoes

1/2 tsp. Italian seasoning

Salt and Pepper to taste

Buns

Sliced Provolone Cheese

Shared on Lady Behind The Curtain Mar. 13, 2013
Shared on Miz Helen's Country Cottage Mar. 14, 2013
Shared on The Country Cook Mar. 15, 2013

Italian at Very Good Recipes
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Weekend Company {Guest Blogger Bekki}

Happy Saturday! I hope this week treated you well, and you have a fun and/or relaxing weekend ahead of you. Today I'm welcoming a great EMM friend back into my kitchen to share yet another tasty recipe with all of us. So, grab a cup of coffee and see what Bekki has cooking...

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things.

With Mardi Gras just passing this is a tribute to one of my favorite dishes. Gumbo!!! But now that I have revamped my eating , it isn't always easy to just do away with the things we enjoy, So this file gumbo filled me heart and soul. Typically I use some kind of seafood (usually shrimp) in my gumbo recipes, but this time I didn't have what I wanted to add already in the fridge so I went with the next best thing!
Bekki's Gumbo
Pkg. Chicken breasts 4-5, chopped
1 TB. Ground file
Salt to taste
1 TB. Granulated garlic
3 stalks celery, chopped
1 large onion, chopped
1 LB. Andouji sausage, chopped
2 C. Frozen cut Okra
6 C. Water

In s large pot add water, chicken, seasonings, celery, onions, and peppers. Cook until chicken is cooked through and veggies have softened. Add sausages, and okra. Cook until okra is to desired doneness. Check seasoning before serving, add additional if desired.

Pasta at Very Good Recipes
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No Sauce??

Okay first thing is first. I can't let today's post begin without taking a minute to say Happy Birthday to the very best woman I know. The most patient, loving and kind person I know. The lady who has always been in my corner, and to this day will still spoil me and tell me every chance she gets that "I am her world". My person I can talk to like a friend, but get guidance from like a parent. That's right, today is my Mom's birthday, and nobody else on this earth deserves a happy, blessed day as much as she does. So, "Happy Birthday, Mom. I love you. I strive to be more like you every day, and treasure you a little more with each passing year."

Okay, now onto the food!

Pasta and sauce. Sauce and pasta. These words go hand in hand, and are pretty dependent on one another. Or so I thought. Until I found this recipe...

When I first read the list of ingredients I was pretty psyched because of all the veggies, especially the zucchini. I can't get enough of it, and don't have nearly enough recipes with it, so that was the first thing to catch my eye. (Side note: Be sure to remember this dish come summer when all of our garden growers have zucchini coming out of our ears!) The second thing, well honestly the second and third, thing I noticed (because I re-read the list again to make sure) was that it contained no sauce per say. Or at least not the conventional way I think of pasta sauces. So to be honest, I was a little leery wondering if it would be too dry for our tastes. Not at all! The saute of veggies and the renderings of the sausage truly make a sauce like quality, coating every inch of the pasta.

While I didn't do the actual math while shopping for this recipe, I can say with almost certainty it could easily be made for less than $10, especially since a couple of the things, like the onion and garlic, you might already have on hand. So if feeding your family on a budget is a weekly struggle, this is a great one to stretch a buck.

Sauce or not, this is a delicious pasta supper that will satisfy your hungry family any night of the week.

Bowtie Pasta with Italian Sausage From Comfy in the Kitchen
16 oz. bowtie pasta, cooked and drained
5 Sweet Italian Sausage links
15 cherry tomatoes, halved
1 zucchini, sliced
1 medium onion, sliced
3 TBS olive oil
2 cloves garlic, minced

While pasta is cooking, in a large skillet cook sausages according to package directions. Mine were browned on all sides and then simmered in 1/2 c. water until cooked through. When cooked, drain on paper towels and slice into coin shapes. Add the olive oil to renderings from sausage on medium heat. Add all veggies and saute until tender, about 5-7 minutes. Add sausage back in and mix well. Mix drained pasta with sausage mixture and add Parmesan cheese if desired.

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Okay, now onto the food!

Shared on Lady Behind The Curtain Feb. 20, 2013
Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Pasta at Very Good Recipes
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Sausage at Very Good Recipes

Two Pot Wonder

When I find something in my freezer that I didn't even know was there (okay, maybe I knew and forgot) sometimes I look as it as an opportunity, Sure, I could go ahead and make whatever I had originally planned with it, but most times when I this happens, it's something that leftover or "extra" from another recipe. For example, this came about because I found an extra package of smoked sausage, after buying three when I only needed two. So yes, I could have went ahead and bought one more package and fixed the same meal I had the previous time, but instead I went looking for something new. And what I found is not only delicious and easy, it's a great recipe to feed a crowd. The way it is written here, I would say it would feed 4-5 comfortably. But it could simply be doubled (If you do, use two separate pans for more even cooking) to feed a group much bigger! Plus it has your protein, starch and veggies all in one place! Technically I can't call it a one dish wonder, because you do have to prepare the potatoes in a separate pan, but if you're like me, that one can be washed, dried and put away by the time the oven timer chimes, and you are left with only one to clean after supper! If you are planning on a full house at some point over the next couple weeks, and want to serve more than just one big meal with leftovers for days, this is would be a great solution! Remember to check that freezer now and again too. You never know what inspiration you might find.

Sausage, Potato and Pepper Bake From Hillshire Farm

1 (1 lb.) package turkey smoked sausage, sliced into 1/4" pieces

6 cups red potatoes, cut into 1 inch cubes

2 green peppers, seeded and cut into 1 inch pieces

1 large onion, thinly sliced

2 garlic cloves, minced

1/4 c. chicken broth

1 TBS olive oil

1 tsp dried rosemary

1 tsp dried thyme

Salt and Pepper to taste

Preheat oven to 400. In a medium saucepan, cover potatoes with water. Bring to a boil. Reduce heat to simmer. Cook 10 minutes until crisp-tender. Drain well. In a 9x13 pan, combine potatoes, peppers, onions, garlic and sausage. In a small bowl combine chicken broth, oil and seasonings. Mix well. Pour oil mixture over sausage mixture. Gently stir well to combine and coat. Bake uncovered for 40-45 minutes until veggies are tender and potatoes are browned around edges.

Shared on Mandy's Recipe Box Dec. 18, 2012
Shared on Lady Behind The Curtain Dec. 19, 2012
Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Sausage at Very Good Recipes

Sausage, Potato and Pepper Bake From Hillshire Farm

1 (1 lb.) package turkey smoked sausage, sliced into 1/4" pieces

6 cups red potatoes, cut into 1 inch cubes

2 green peppers, seeded and cut into 1 inch pieces

1 large onion, thinly sliced

2 garlic cloves, minced

1/4 c. chicken broth

1 TBS olive oil

1 tsp dried rosemary

1 tsp dried thyme

Salt and Pepper to taste

Shared on Mandy's Recipe Box Dec. 18, 2012
Shared on Lady Behind The Curtain Dec. 19, 2012
Shared on Miz Helen's Country Cottage Dec. 20, 2012
Shared on The Country Cook Dec. 21, 2012

Breakfast at Very Good Recipes
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An Oldie But A Goodie

This is something I have literally been making f.o.r.e.v.e.r! I think the first time I did, Alex wasn't even eating solid food yet, because I remember him eyeing it while he was eating his pureed sweet potatoes and squash! Technically this is of course, perfect for breakfast or a weekend brunch, but like so many other dishes that fall into those categories, we have only ever eaten it for supper! It's a great weeknight meal that will have your family thinking you spent all day preparing it, when really, in about 15 minutes it can be baking in the oven while you are doing other things! I don't know about you, but this time of the year is seems to get busier and busier each year; and I don't even realize it until I'm smack dab in the middle of another hectic schedule trying to fit everything in, wondering where the time is going. And I know so many of you are in the same boat, just trying to get everything done, and still maintain somewhat of a normal schedule. In fact, I just told someone yesterday "Between everyday life, the holiday craze, and Adam's brother's wedding 4 days after Christmas, it's to the point when people ask to make plans with us I respond with 'Sure, we'll see you in 2013.'" So I love knowing that will just a little prep work, supper is working in the oven while I take those precious minutes and multitask. But, if you are planning on lots of visitors during the holidays, and they insist on eating other meals besides supper, (just kidding) definitely keep this one in mind for Christmas morning...or the day after...or the day after that....you never know how long they will stay!

Sausage and Cheese Quiche
1( 9") deep dish pie shell, frozen
1 lb. mild sausage
3 eggs
2/3 c. milk
2 c. sharp cheddar cheese, finely shredded, divided
Salt and Pepper to taste

Preheat oven to 375. Take pie shell from freezer and allow to sit at room temperature for 15 minutes. Brown sausage in large skillet over medium heat until no longer pink. Drain well. In a large bowl whisk eggs and milk. Add salt, pepper and sausage. Stir well to combine. Place 3/4 cup cheese in bottom of pie shell. Pour egg mixture in. Top with remaining cheese. Bake for 50 minutes until browned and set. Allow to set 5 minutes before serving.

Shared on Mandy's Recipe Box Dec. 4, 2012
Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Shared on Mandy's Recipe Box Dec. 4, 2012
Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Breakfast at Very Good Recipes
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Muffins at Very Good Recipes
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So I Was Thinking...

Many times when I sit down to plan my menu for the following week, one of the places I find inspiration is right here on EMM. I look at previous menus, or posts, to see if there is anything that was so yummy we are already hungry for it again, to remember what side dishes I served with certain meals, or even to think of new ways to twist something I've already made into something new. I figure if it was delicious the first time around, if I find a new idea from it, that will end up being just as delicious. That was exactly how this recipe came to life. I was reading over some menus from August and September and came across my Corn Dog Muffins. Now they were a big hit with my boys, and I really liked them too, I just wasn't ready for them again. But then I started thinking. What if I used a couple different variations of ingredients and turned them into a breakfast item? Well, a breakfast item we would have for dinner. It didn't take very long to figure out exactly what I would do and they turned out better than I could have hoped. The only think I was worried about was drying out in the oven, but they were moist and fluffy. If your family likes breakfast for supper as much as we do, a batch of these and some scrambled eggs make for a quick weeknight meal. Plus, we are a family of dippers...sausage into syrup...so with these, the work was done for us! Or, are you expecting a full house for Thanksgiving? These would make a great Black Friday breakfast after everyone returns from the mall tired and starving. And as a note, even if you don't think your family can eat all 12 in one sitting, make the entire batch because they freeze beautifully and are a simple, warm breakfast on a rushed school morning. (Or if that full house scenario applies to you, make these a few days before they arrive, freeze them, and when the holiday is here, breakfast is already taken care of!) Sometimes the best inspiration can come from the most obvious place...myself!

Pancake Sausage Muffins
2 c. Bisquick baking mix
1 c. milk
2 eggs
1/2 c. real maple syrup
1 (10 ct) box Banquet frozen breakfast sausages (In freezer section)
1/2 c. water

Preheat oven to 350. In a small skillet add sausages and water. Bring to a boil. Reduce heat and cook about 5 minutes. Drain on paper towels. Slice each sausage into 4 pieces. Set aside. In a large mixing bowl combine baking mix, eggs and milk. Whisk until smooth. Spray a 12 piece muffin tin with cooking spray. Fill each well half way with pancake batter. Place 3 sausage pieces into each well, pressing down slightly. Bake for 15 minutes or until a toothpick comes out clean. Heat syrup for 1 minute in microwave. When muffins are done, brush with maple syrup as soon as you remove them from oven. Allow to sit 2-3 minutes before removing from tin. Serve with extra syrup for dipping, if desired.

Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Muffins at Very Good Recipes
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Happy Birthday, Daddy!

Yes, that's right, I said Daddy. I don't care how old or "grown up" I get, I will always be a Daddy's girl. He isn't my father, not even my dad. He has always been and will always be my Daddy. And today is his birthday! In his 63 years here on earth, he has done so so much. He was the youngest of 3 children, the only son to a mother who loves him very much; and a father, that until his last breath was incredibly proud of him. He was a soldier during one of the most tumultuous wars in America's history. Deep in the jungles of Vietnam he earned many distinctions, including a bronze star and purple heart. In the late early 70's he became a husband, and while the relationship might not have worked out, it provided him with his only son and my big brother, who many years later would follow in his footsteps and find a home in the United States Army, making our dad so proud. Then in the late 70's he became a husband once again, and 3 years later they were blessed with a baby girl, whom he named Krista Renae. Now, that marriage has lasted for over 30 years and that baby girl is a mother to her own son. He is the hardest working man I know, and will give you the shirt off his back to help if he can. He is loyal to no end, and for 31 years has been my hero.

These are something I first made for him years ago. They were meant to be made in jalapeno peppers, but those are a little too spicy for him, so I found poblanos were a little more to his tongue's liking. This size make a great main dish, but the smaller version is a killer appetizer. Every time I make them, I know they will bring such a huge smile to his face, so what better time to treat him than on his birthday?

I love you Daddy. You were the first man I loved, and the one I compare all others too. Your support and guidance have helped mold me into the person I am today; and someday if my little boy is half the man you are, I will consider myself a success as a mother.

Sausage Stuffed Peppers
5 medium poblano peppers, halved and seeded
1 lb. bulk sausage, mild or hot
8 oz. cream cheese, softened
1 c. shredded Parmesan cheese
Salt and Pepper to taste

Preheat oven to 425. In a large skillet brown sausage, seasoned with salt and pepper, until crisp and no longer pink. Drain very well. In a large bowl combine cream cheese, Parmesan, and warm sausage. Mix very well to combine. Spoon sausage mixture into each pepper half. Place on aluminum lined baking sheet and bake for 15 minutes until browned on top and bubbling.

Shared on Mandy's Recipe Box Oct. 2, 2012
Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Shared on Mandy's Recipe Box Oct. 2, 2012
Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012