Recipes

Glenn’s Peach and Pineapple Tropic

(alcoholic)

Ingredients:

• Peach Schnapps
• Gin
• Pineapple Soda
• 7up
• Grenadine

Mix 1 shot Peach Schnapps, 1 shot Gin, and 1 shot of pineapple soda.  Fill remaining 8-16 oz. glass with 7up and serve over ice.  Add a splash of grenadine for color 🙂  Add more or less for individual taste preference.  This is a refreshing drink for those warm summer cookouts!

Randy’s Parmesan Chicken, Bacon, and Veggie Medley

Preheat oven to 350°

Ingredients:

• Cauliflower
• Broccoli
• Mushrooms
• Red Pepper
• Carrots
• Red Onion
• Olive Oil
• Salt and Pepper
• Parmesan Cheese
• Bacon

Place veggies in casserole dish and drizzle with olive oil.   Brown chicken breast just til slightly golden on both sides, not cooking all the way through.  Place chicken on top of veggies.  Salt and pepper to taste.  Fry and sprinkle chopped bacon on top.  Cover and bake 5o min.  Uncover and sprinkle Parmesan cheese and bake another 10 min.

Serving size is up to you!! Use however many chicken breasts and veggies you want 🙂 YUM!

Refried Bean Tostadas with Pica De Gallo

Ingredients:

8 corn tortillas
2 tsp. canola oil
4 plum tomatoes
1 small jalapeno
1/2 small red onion
2 tbsp. fresh lime juice
kosher salt
pepper
1/4 c. chopped fresh cilantro
1 can refried beans
shredded lettuce

Heat oven to 425 degrees
Brush tortillas with canola oil.
Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
Transfer to a paper towel-lined wire rack to cool and harden.
Meanwhile, transfer the refried beans to a microwave-safe bowl, and cook on high until heated through, 1 minute, stirring halfway through.
In a medium bowl, toss together the tomatoes, jalapeno, onion, lime juice, and 1.4 teaspoon each salt and pepper.
Fold in the cilantro.
Top the tostadas with the beans, tomato mixture, and lettuce, if desired.

 

 

Pork Sausage with Cabbage Soup

I took this recipe for the most part from allrecipes.com but tweaked it slightly by adding evaporated milk.

Ingredients:

1 lb. pork sausage

1 (14 ounce) can beef broth

2 cups water

2 teaspoons beef bouillon granules

1/2 head cabbage, finely chopped

3/4 potatoes, diced

1 onion, diced (optional)

1 clove garlic, diced

1 Tablespoon dried marjoram

1 12 ounce can of evaporated milk

salt and pepper to taste

*I used onion power and garlic powder – because I didn’t have an onion or garlic clove on hand 😉

Brown sausage in large pot.  Pour broth and water in to the pot with the sausage.  Dissolve the beef bouillon granules in the liquid.  Mix in cabbage, potatoes, onion, garlic, and evaporated milk.  Season with marjoram, salt, and pepper.  Bring to a boil, reduce heat, and simmer for 20 min.

 

Corn Chowder with Sausage

This soup recipe is just what a chilly winter evening calls for.  It can be prepared in 15 minutes, and ready in 45 min.   I double this recipe, so we can have left-overs!!

Ingredients:

1. 6 cups peeled and cubed potatoes
2. 1 teaspoon salt
3. 1/2 teaspoon dried marjoram
4. 3 cups chicken broth
5. 1 pound pork sausage
6. 1 onion chopped (optional)
7. 1 (15.25 ounce) can whole kernal corn
8. 1 (14.75 ounce) can creamed corn
9. 1 (12 fluid ounce) can evaporated milk

Directions:

1. Combine potatoes, salt, marjoram, and chicken broth in soup pot.  Boil until potatoes are just tender.
2. Brown sausage and onion in skillet over medium heat.  Drain off excess fat, and add to the potatoes.
3. Stir in cans of corn and the evaporated milk.  Heat through, and serve.

I serve mine with french bread.  My family requests this recipe constantly, and I have high hopes yours will too!  I have altered it a few times depending on the ingredients on hand, so have fun with it!

 

Author – Martha Knake

Recipe: Corn Chowder with Sausage – http://allrecipes.com

Photo – http://midwestliving.com