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Tag: sausage

Simple Stuffed Mushrooms

Talk about your simple yet satisfying low-carb recipes–these simple stuffed mushrooms will satisfy even your non-low-carb eaters. You may find yourself hiding the left-overs because they even heat up well in the microwave.

I have begun another stint of low-carb life. I have decided to live low-carb for three weeks (21 days) and then give myself one week off to have all the things that I resist during my 21 diet days. I may not lose any weight, or I may. Really I’m working on self-control mostly anyway. This recipe is one of my low-carb staples, it keeps me on the straight and narrow while living low-carb. I hope you enjoy as well!

SIMPLE STUFFED MUSHROOMS

Ingredients:

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don’t get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • sliced swiss or provolone cheese, cut in quarters

Directions:

In a skillet on med-hi heat brown the sausage and drain.

simple stuffed mushrooms
Stuffed Mushrooms – browning the sausage

While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it’s quick and neat.

simple stuffed mushrooms
Stuffed Mushrooms – cream cheese with sausage

Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.

simple stuffed mushrooms
Stuffed Mushrooms – mix the sausage and cream cheese together well

Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.

simple stuffed mushrooms
Stuffed Mushrooms – stuffing the mushrooms

Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.

simple stuffed mushrooms
Stuffed Mushrooms – top with swiss cheese

 

simple stuffed mushrooms
Stuffed Mushrooms – cooked stuffed mushrooms

Simple Stuffed Mushrooms

Ingredients

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don't get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • Sliced swiss or provolone cheese, cut in quarters

Instructions

  1. In a skillet on med-hi heat brown the sausage and drain.
  2. While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it's quick and neat.
  3. Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.
  4. Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.
  5. Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.
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Pete & Jules’ Pastalaya Recipe

I’ll never forget the first time I tasted Pastalaya, it was about seven years ago. There’s something about the blend of three different meats, pasta, and spices that burned its flavors deep in the recesses of my mind causing me to crave it for a year when I finally had another bowl. It’s definitely not an ordinary Alabama meal. Some of our good friends from Louisiana come to the Antique Engine & Tractor Show at Tannehill State Park each July and treat us to this dish. They cook for hours before traveling to the show to share their dish with all the visitors and vendors Saturday night.

These friends have treated us to some amazing dishes, over the years, from Crawfish Etouffee, to mustard battered fried fish, Boudin Balls, and Pastalaya. Our favorite dish, Pastalaya is basically Jambalaya, but with pasta instead of rice. The flavor is beyond anything any Alabamian I know has cooked. There’s a reason Cajun restaurants draw crowds from all over. I mean, who doesn’t like Cajun food? Our friends were kind enough to share their recipe with me, and I will in turn share it with you. Thanks Pete & Jules!

Pastalaya

Ingredients
1 ½ lbs boneless skinless chicken thigh meat, chopped
1 ½ lbs smoked pork sausage,sliced
1 ½ lbs boneless boston butt pork, cubed

1 ½ lbs onions, chopped
4 stalks celery, chopped
2 small bell peppers (green, red, or yellow), chopped
1 bunch of green onions (shallots), chopped
½ cup parsley flakes
1 tablespoon sweet basil
3 bay leaves
3 tablespoons fresh garlic, minced
1 14 oz. can Del-Monte Cajun recipe stewed tomatoes
1 ½ lbs. No.3 Luxury Spaghetti
4 ½ cups water

Dash of your favorite hot sauce (Crystal or Tabasco)
Dash of black pepper
Dash of cayenne pepper
Dash of Tony Chachere’s Creole Seasoning
2 tablespoons garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce

Directions
Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.

Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.

Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.

Pastalaya

Pastalaya

Ingredients

  • 1 ½ lbs boneless skinless chicken thigh meat, chopped
  • 1 ½ lbs smoked pork sausage,sliced
  • 1 ½ lbs boneless boston butt pork, cubed
  • 1 ½ lbs onions, chopped
  • 4 stalks celery, chopped
  • 2 small bell peppers (green, red, or yellow), chopped
  • 1 bunch of green onions (shallots), chopped
  • ½ cup parsley flakes
  • 1 tablespoon sweet basil
  • 3 bay leaves
  • 3 tablespoons fresh garlic, minced
  • 1 14 oz. can DelMonte Cajun recipe stewed tomatoes
  • 1 ½ lbs. No.3 Luxury Spaghetti
  • 4 ½ cups water
  • Dash of your favorite hot sauce (Crystal or Tabasco)
  • Dash of black pepper
  • Dash of cayenne pepper
  • Dash of Tony Chachere’s Creole Seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons A-1 steak sauce

Instructions

  1. Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.
  2. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.
  3. Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.
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Simple Sausage Casserole

The next time you’re invited to a shower or brunch or, well, anywhere they want you to bring finger-foods give this baby a try. It’s super easy and oh so yummy! Once you make it you’ll have to limit the number of times you allow yourself to make it per year or else you’ll gain 30 pounds. But you’ll be super happy while eating it. 😉 Give it a whirl!

Simple Sausage Casserole

1 pound bulk pork sausage

8 oz cream cheese (softened)

2 – 8oz cans refrigerated crescent rolls

Preheat oven to 350º. Grease bottom of 9×11 baking dish. Roll one can of dough out into the bottom of the baking dish without separating. Press together seams together. Bake for 5 minutes. While it’s baking, cook the sausage in a skillet over medium heat until crumbly & beginning to brown; drain. Careful not to overcook the dough (take it out after 5 minutes, just long enough to let it get semi-firm). Stir the cream cheese into the cooked sausage. Spread over baked crescent roll dough. Top the sausage mixture with the remaining can of rolls, pressing seams together. Return to oven & bake until the top layer is golden brown, about 8 minutes.

ABOUT CORNBREAD MAMA

Living on a small family farm in the Southeast Cornbread Mama enjoys sharing about her life. Between being the wife of a cowboy, homeschooling mom to boy/girl twins, artist, and Christ-follower praying for a simple life in this crazy world Cornbread Mama finds comfort in writing about her family adventures here on the farm surrounded by 18 cows and calves, 2 donkeys, 3 dogs, and 9 chickens. So pull up a rocker and sit a spell.

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