Sausage Macaroni and CheeseCategoriesRecipes
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Sausage Macaroni and Cheese

Yield8 -10 servings

Serving Size1 /8 of Macaroni and Cheese

INGREDIENTS

  • 14-15 ounces dry pasta 
  • 1 pound bulk sausage (any kind)
  • 1/2 medium onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 cups milk 
  • 1/2 teaspoon dry Italian seasoning
  • 4 cups shredded cheese 
  • Salt and Pepper to taste

INSTRUCTIONS

  • Optional: preheat oven to 350°F.
  • Cook pasta according to package directions. Drain and return to pan.
  • While the pasta is cooking, cook the sausage over medium heat in a large frying pan. Use a wooden spoon to break up the sausage into small bits. This takes about 5-10 minutes. Drain the fat and set the sausage aside.
  • Using a 3 quart saucepan (or you can use the pan you cooked the sausage in, if it’s deep enough), melt the butter over medium heat. Add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook 1 more minute. Stir in the flour completely and cook for 1 minute, then add the milk. Stir to combine the mixture, then add the italian seasoning.
  • Cook over medium heat, stirring almost constantly, until the mixture thickens, about 10 minutes or so. It should be the consistency of a creamy soup. Stir in the cheese until melted. Add salt and pepper to taste.
  • Stir the sausage into the cooked pasta, then stir in the cheese sauce. At this point you can eat it from the pan, or bake it to form a crunchier top (or to keep it warm for company).
  • If baking, place in a 9×13” pan and bake about 15 minutes. You can also just put the oven on low and keep it warm that way.
  • Store in an airtight container for up to 3 days. This can be made one day ahead and reheated in the oven as well.
pork buttonCategoriesRecipes
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Grilled Pork Back Rib Tails “Button Bones”

Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Total Time: 20 Minutes
Approximately 4-6 Servings

Ingredients

1/2 cup (125 mL) paprika
1/4 cup (50 mL) garlic salt
1/4 cup (50 mL) brown sugar
2 tbsp (25 mL) ground coriander seed
1 tbsp (15 mL) ground black pepper
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) chili powder
8 pork back rib tails, about 3 lb/1.5 kg
2 cups (500 mL) BBQ sauce

Preparation

Combine the first seven ingredients to make a rub. (You can also use your favourite commercial rub, or use your own recipe.) Dust the rib tails with as much of the rub as adheres.

Surplus rub can be kept, covered, for up to six months.

Preheat grill to medium (about 350°F/180°C) with the lid down.

Turn off one side of the grill and lay rib backs on the turned off; close lid.

Cook ribs for about 30 minutes, or until they begin to brown and are fully cooked; turn occasionally.

Open lid and lay ribs on “on” side of grill.

Apply sauce on one side of the ribs, turn them over and apply again. Repeat this – brushing and turning – every two or three minutes for a total of ten minutes.

Keep a close eye on the ribs to ensure that the sauce doesn’t burn.

Pork back rib tails are often sold as “Button Bones.” Two back rib tails make a good appetizer portion.

lazy noodle recipeCategoriesRecipes
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15-MINUTE LAZY NOODLES

PREP:5 minutesCOOK:10 minutesTOTAL:15 minutes

INGREDENTS

  • 12 oz. dried wheat noodles(340g, almost any noodle will do––even spaghetti)
  • ▢1-2 tablespoons vegetable or canola oil
  • ▢1 pound ground beef (or pork, chicken, or turkey)
  • ▢1 onion (thinly sliced)
  • ▢2 cloves garlic (sliced)
  • ▢3 cups baby spinach
  • ▢salt and pepper
  • ▢3 tablespoons soy sauce
  • ▢1 tablespoon dark Soy sauce
  • ▢2 teaspoons sesame oil
  • ▢1 teaspoon honey
  • ▢2 teaspoons chili oil (optional)

INSTRUCTIONS

  • Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.
  • Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.
  • Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!
Taco Tater Tot CasseroleCategoriesRecipes
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TACO TATER TOT CASSEROLE

WHAT YOU NEED :

– Tater tots: 1 (32 ounce) pack 

– Cheddar cheese: 1 (8 ounce) pack 

– Lean ground beef: 2 lbs 

– Taco season: 1 (1 1/4 ounce) pack 

– Corn: 1 (15 ounce) can (drain)

– Fiesta nacho cheese soup: 1 (10 3/4 ounce) can 

INSTRUCTION

STEP 1 : 

To start with, dark beef drain, stirring in taco season with water & stew about 6 min.

STEP 2 :

You’ll want to join corn soup and place in 9 13 pan also top with tater. Make sure you bake at 350 degrees for no less than half an hour.

STEP 3 : 

Once done, you can take out top with cheese place back in oven about 6 minutes.

STEP 4 : 

To finish, you may join ketchup neither taco sauce.

lemon pieCategoriesRecipes
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Magic Lemon Pie

Ingredients

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker or baked pie crust
1/4 teaspoon cream of tartar
4 tablespoons sugar

Instructions

Preheat oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent the meringue from shrinking.

Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.

Nutella-Hand-PiesCategoriesRecipes
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Nutella Hand Pies

Total Time

Takes: 30 min.

Makes

9 servings

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons Nutella
  • 1 to 2 teaspoons grated orange zest
  • icing:
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon orange juice
  • 1/8 teaspoon grated orange zest
  • Additional Nutella, optional

Directions

  1. Preheat oven to 400°. In a small bowl, whisk egg with water.
  2. Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.
  3. Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly.
  4. In a small bowl, mix confectioners’ sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.
Air fryer turkeyCategoriesRecipes
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Golden Air Fryer Turkey

  • Level: Easy
Special equipment:

 a 3.5-quart air fryer

  • Total: 50 min
  • Active: 5 min
  • Yield: 2 to 4 servings

Ingredients

Deselect All

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon ground rosemary

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried sage 

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dark brown sugar 

1 bone-in, skin-on turkey breast (about 2 1/2 pounds)

Olive oil, for brushing

Directions

  1. Mix together the salt, thyme, rosemary, pepper, sage, garlic powder, paprika and brown sugar in a small bowl.
  2. Brush the turkey breast with olive oil and rub on both sides with the dry rub mixture, making sure to get under the skin wherever possible. Put the turkey skin-side down in the basket of a 3.5-quart air fryer and roast at 360 degrees F for 20 minutes. 
  3. Carefully open the air fryer and flip the turkey over so it is skin-side up. Close the air fryer and roast until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, about an additional 15 minutes. Let rest at least 10 minutes, then slice and serve.
BBQ-Pork--with-Cheesy-Grits-sqareCategoriesRecipes
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BBQ Pork with Cheesy Grits

Course: Main

Cuisine: American 

Cook Time: 25 minutes

Total Time: 25 minutes 

Servings: 4 servings

Ingredients

  • 3 cups of water
  • 1 cup stone ground yellow grits or cornmeal substitute
  • 1 tsp of salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups meat from pork buttons
  • 3/4 cup bbq sauce

Instructions

  • In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  • Gradually add the grits/ cornmeal to the boiling water using a whisk to prevent any lumps.
  • Lower the heat to simmer and cook for 20 minutes.
  • While grits are simmering, pick meat from pork and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  • Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  • Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).
parmesan-chicken-tenderloinsCategoriesRecipes
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EASY PARMESAN CHICKEN TENDERLOINS

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes YIELD: 4 servings

INGREDIENTS

  • 1 pound chicken tenderloins
  • Salt, pepper and garlic powder (for seasoning the chicken)
  • 1 egg, beaten with 1 tablespoon milk
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup marinara sauce (plus extra for serving)
  • 4 slices mozzarella cheese, cut in half
  • Fresh or dried parsley for garnish

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Season both sides of the chicken tenderloins with the salt, pepper and garlic powder.
  3. Mix the breadcrumbs and parmesan cheese together in a bowl. Dip each chicken tenderloin into the egg mixture first, letting the excess drip off and then into the breadcrumbs, pressing to adhere the breadcrumbs to the chicken. Place on a baking sheet that’s been sprayed with non-stick cooking spray and repeat with the remaining chicken tenderloins.
  4. Spray the tops of the breaded chicken with an olive oil or avocado oil cooking spray and bake for 8 minutes and then turn the chicken over and bake for another 5.
  5. Remove the tenderloins from the oven and spoon some of the sauce over each piece. Add a half of a mozzarella cheese slice to each tenderloin and return to the oven for another 2-3 minutes to melt the cheese.
  6. Sprinkle the tops of the chicken with fresh or dried parsley and serve.
Gnocchi-with-Spinach-and-Chicken-SausageCategoriesRecipes
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Gnocchi with Spinach and Chicken Sausage

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 package (16 ounces) potato gnocchi
  • 2 tablespoons olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 3 cups fresh baby spinach
  • 1/2 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese

Directions

  • Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
  • Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
  • Drain gnocchi; add to pan and heat through. Sprinkle with cheese.