roasted potatos and sausageCategoriesRecipes
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Roasted Sausage and Potatoes

yield: 8

prep time: 10 MINUTES 

cook time: 40 MINUTES 

total time: 50 MINUTES

Ingredients

  • ¾ cup white wine, dry
  • 12 links of Sweet Italian Sausage poked with a fork
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 6 cloves minced garlic
  • 1 ½ pounds baby potatoes, halved
  • 1 onion sliced
  • 2 sliced red peppers
  • 1 tbsp Olive Oil

Instructions

FIRST STEP:

Preheat the oven to 425*

Place all ingredients, minus the sausage, into a large zip lock bag

FIRST STEP:

Seal the bag and shake so that all items are coated evenly

Dump the vegetables into a large roasting pan

SECOND STEP:

Spread evenly across the bottom of the pan

Place the sausage into the bag and shake to coat the links with the seasoned oil

THIRD STEP:

Place the coated sausages on top of the seasoned vegetables and place in preheated oven

Roast for 30 minutes

FOURTH STEP:

Remove pan from oven, gently stir the meat and the vegetables, add in the wine and return the pan to the oven

Roast for an additional 15 minutes

Short-rib-stewCategoriesRecipes
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Slow-Cooker Short Rib Stew

YIELDS:4

PREP TIME:30 MINS

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

4 1/2 lb. ribs (about 3 large short ribs)

kosher salt

1/2 c. all-purpose flour

2 tbsp. butter

1 onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp. freshly chopped thyme

3 carrots, chopped

3 celery stalks, chopped

2 c. chopped potatoes (Yukon Gold or new potatoes)

1 tsp. Worcestershire sauce

3 tbsp. tomato paste

2 c. beef broth

2 c. red wine

1 28-oz. can crushed tomatoes

2 c. wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with a paper towel.
  2. Salt generously and dredge in flour until evenly coated.
  3. In a large Dutch oven over medium-high heat, melt butter.
  4. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  5. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
  6. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  7. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
ham and potato casseroleCategoriesRecipes
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Ham and Potato Casserole

PREP TIME 15 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 15 minutes

Ingredients

  • 2 tbsp Onion, very tiny mince (about 1/4 of small onion) (Optional)
  • 6 tbsp Salted Butter
  • 6 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 2 1/2 Cups 2% Milk, (whole milk ok)
  • 1 1/2 Cups Cheddar Cheese (white), grate yourself (see note 1)
  • 1/2 cupe cheddar cheese (yellow), grate yourself (see note 1)
  • 3 Cups Russet Potatoes, peeled, diced and boiled to al dente cut to 1/2″dice
  • 1 pound Ham, diced 1/2 “dice
  • 2 Tablespoons Fresh Parsley, minced finely

Instructions

  1. Preheat oven to 350º
  2. Peel and dice potatoes and place in a stock pot of cold water.
  3. Simmer on high until the water starts to boil, then reduce heat to medium.
  4. Boil potatoes until they are cooked thru, but still somewhat firm (al dente) About 5 minutes. The potatoes will continue to cook when in the oven after mixing all ingredients. If you cook them to doneness now, they will become a soft mushy mess after baking.
  5. Once Potatoes are cooked to al dente, drain water and put back into the stockpot until later.
  6. Dice ham into the same size you cut your potatoes. Once diced, place on top of potatoes in stockpot until ready for sauce.
  7. In small sauce pan on medium heat, melt butter,
  8. Once butter is melted, add minced onions and cook until translucent and soft. (About 5 minutes.) Resist turning up the heat to cook more quickly, you want the onions to remain unbrowned.
  9. Once the onions are translucent, add the flour to the sauce pan and cook for 3-5 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be pasty tasting when finished.
  10. Once flour is cooked, slowly add milk to flour mixture, whisking rapidly. It is better to incorporate small amounts of the milk while whisking to avoid lumps. If you pour all the milk in at once your sauce may be lumpy.
  11. Once all the milk is added continue to stir until sauce begins to thicken (8-10 minutes.)
  12. When the sauce can coat the back of a spoon without running it is ready. (Imagine a slightly thicker pancake batter.)
  13. Once sauce reaches the spoon test thickness, add in salt, pepper and 1 1/2 cup white cheddar cheese. Once cheese is melted completely, remove from heat.
  14. Pour Cheese mixture over potatoes and ham mixture and stir to distribute all evenly.
  15. Place combined mixture in baking dish. (9X13 works well, but any will do.)
  16. Sprinkle yellow cheddar cheese over the top.
  17. Bake, uncovered at 350º on the middle rack in the oven for about 30 minutes, or until the cheese is melted and the sides are bubbly.
  18. Once done, let rest for 15 mins then sprinkle fresh parsley on top and serve.
  19. This will make 8 full sized portions or 10-14 portions for a light luncheon with a salad.
chicken wrapsCategoriesRecipes
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Chicken Ranch Wraps

Ingredients

2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices )

1/4 cup Hidden Valley® Simply Ranch dressing

1/2 cup mozzarella cheese

1/4 cup cilantro minced (optional)

4 8 ” tortillas

Instructions

Lay tortillas on a clean flat surface.

Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla.

Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat.

Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden.

Remove from heat, slice in half and serve immediately.

Creamy Burrito CasseroleCategoriesRecipes
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Creamy Burrito Casserole

Prep time 25 min

Bake time 30 min

Ingredients:
°1 pound minced meat

°1/2 onion, chopped

°1 packet taco seasoning

°6 large tortillas

°1 can of fried beans

°2-3 c taco cheese or cheddar cheese

°1 can of cream of mushroom soup

°4 ounces sour cream

 Directions
Brown beef and onions.

Add taco seasoning and stir in the fried beans.

Mix soup and sour cream in a separate bowl.

Spread half of the sour cream mixture on the bottom of a casserole dish.

Cut 3 tortillas and spread them over the sour cream mixture.

Put half of the bean mixture on top.

Add a layer of cheese.Repeat the layers.

Sprinkle cheese on top and bake, uncovered, at 350 F for 20-30 minutes or in a crockpot

Creamy One-Pot Turkey and RiceCategoriesRecipes
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Creamy One Pot Turkey and Rice

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 2 cups cooked turkey, chopped (or chicken)
  • 1 cup rice
  • 1 cup frozen corn kernels
  • 1 cup frozen peas

Instructions

  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender.
  8. Stir in the corn and peas and heat through.

For this recipe I used long grain white rice. If you’re using a different type of rice, you may need to adjust the amount of liquid or the cooking time. For the rice I use, I needed 2 cups of liquid for 1 cup of rice and 20 minutes of cooking time. If the rice you are using is different (according to the package directions), adjust the amount of chicken broth and cooking time accordingly

beef stir fryCategoriesRecipes
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Beef Stir Fry

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

SERVINGS4 servings

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound flank steak thinly sliced
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables

Sauce

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • ⅓ cup orange juice
  • ⅓ cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.
mushroom-risottoCategoriesRecipes
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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!
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.