KIELBASA SAUSAGE AND FALL VEGGIES

I Fell Into Fall....

This is a quick one dish dinner that is easy to make and full of fall healthy flavors!

DELICIOUS!

Grab some Brussels Sprouts, Butternut Squash, Potatoes and Onions

and chop then up into bite size pieces. Tumble the veggies 

into a nice baking dish and that is spray with olive oil.

Slice up your favorite Kielbasa Sausage into bite size pieces and set them aside.

Drizzle these gorgeous veggies with a good bit of olive oil and

a sprinkle of salt & pepper.

Pop the dish into a 400 degree oven for about 30 minutes to cook.

After 30 minutes pull the veggies out and check to see if potatoes

are fork tender and grab the Kielbasa.

Tuck the Kielbasa in and around all the fall vegetables. Back to the

oven with this dish for about 20 minute so that the

Kielbasa gets a nice color.

This was perfect for my last minute mid-week dinner party because

I hardly even cooked. Serve with some crusty bread

and a great bottle of wine!

Save the heavy cooking for weekend dinners parties!

Enjoy!

P.S.

By the way... Kielbasa Sausage And Fall Veggies 

taste great at room temperature too.

Did you notice there were no sweet potatoes in this dish? 

I DON'T LIKE SWEET POTATOES...

...but go ahead and add them if you want.

CILANTRO LIME CHICKEN

 

Taco Bout A Delicious Cilantro Lime Chicken For Your

Cinco De Mayo dinner!

This is a Mexican-inspired chicken dish that marinates in no time thanks

to the rich-in-flavor sauce that is mouth watering :)

Before you start cooking whip yourself up a Margarita.

No salt and over ice for me:)

Simple ingredients you may already have in your kitchen.

Use bone in chicken thighs.

In a medium bowl add in 3 tablespoons of olive oil.

Squeeze in the juice of 2 limes.

Chop up about 1/4 cup of fresh cilantro.

 Toss in four minced cloves of garlic to the bowl.

2/3 teaspoon of ground cumin.

To the bowl add in 2 teaspoons of brown sugar and

1 teaspoon of red chile flakes.

Pinch of salt & pepper.

Give the bowl a mix.

Tumble in the 8 chicken thighs to the marinade and toss to evenly coat.

Cover and refrigerate for about 15 minutes.

Heat some olive oil over medium- high heat.

Add the thighs along with the marinade left from the bowl into a cast iron skillet. Sear

 the chicken skin side down for about 4 minutes on each side until golden

 and crispy (chicken will not be fully cooked).

Every last bit of the marinade made it into the pan :)

Perfect, but not done yet!

Place the chicken in a preheated 425 degree oven for about 15- 20 minutes.

While the chicken is cooking slice up some limes and grab the cilantro for garnish.

Maybe Have Another Margarita!

Pull the chicken out of the oven and garnish away.

Happy Cinco De Mayo.

Cilantro Lime Chicken is ready.

LET'S FIESTA....

Enjoy!

P.S.

Would you like one?

The sauce is so good you will be licking your plates.

CHICKEN TORTILLA CASSEROLE

Chicken Tortilla Casserole is made with the most convenient ingredients while packed

with tons of rich flavor in every creamy bite!

I honestly wish casseroles were a food group. They are nearly a perfect meal 

with their yummy mix of flavors and hearty layers.

This Chicken Tortilla Casserole recipe uses prepared soups and rotisserie chicken which

all add up to the convenience of a quick prep. The creamy sauce pairs

brilliantly with the melted cheeses and savory chicken.

When making this recipe you can make two small or one large casserole depending

on if you are feeding a large group or planning to freeze one.

Mix together two cans of Cream Of Chicken Soup and two cans of Cream Of Mushroom Soup.

Grab some...

Rotisserie Chicken

Two cans of black sliced olives

Two cans of chopped green chiles

Bag of white corn tortillas

Pour a cup of half & half cream into the soups.

Give the bowl a good mix till all combined.

Grab some sliced Montery Jack cheese and start to layer the casserole dish.

Spread some of the sauce into which ever size casserole dish you will be using

I am making two 8 by 8 inch Chicken Tortilla Casseroles.

Top the sauce with chicken and a dash of salt & pepper.

Sprinkle next some of the black olives.

Sprinkle over the top some green peppers, mild or spicy :)

Quarter the tortillas and layer them on next.

Layer the Monterey Jack cheese covering every inch of the dish :)

This is your casserole so go with Pepper Jack cheese if you

prefer. I have used it and it taste's yummy too.

Continue the layers two more times ending with the cheese.

Off to a 350 degree oven.

Bake the casserole for about 45 minutes in a 350 degree oven.

About 15 minutes before pulling the casserole out top it off with

 a bit more black olives & green pepper.

Back in the oven for another 15 minutes till it gets golden brown.

Yum Yum Yum....

Let It Cool Just A Bit :)

This Chicken Tortilla Casserole is fabulous with a 

side of Black Beans and Red Onions & Corn and Red Peppers.

Dinner is ready!

Yes, spice it up.

Taste Great with a Mexican Beer & Margaritas :)

Enjoy!

P.S.

All the ingredients can be changed up on amounts used depending on your taste.

Maybe less green peppers or more black olives?

I made a second Chicken Tortilla Casserole to freeze.

Dinner for next week....

Defrost & Bake  :)