This was a wild idea dish stemming from the fact that I had asparagus that had to be eaten. I started off cooking some rice and knew I wanted chicken for dinner. So, I ended up throwing bacon into the mix for an unusual flavor combination that my husband absolutely loved.
4 Chicken Breasts
12 Bacon Slices, cut into 3″ pieces
4 c Asparagus, cut into 3″ pieces
1 1/2 c Rice, uncooked
Cook rice according to directions. When done, set aside and keep warm. In the meantime. Add bacon to a large skillet and begin cooking. Add the chicken breasts on top of the bacon. Cover and cook for about 10 minutes turning the chicken and stirring the bacon occasionally. Once the bacon and chicken are nearly done, remove the cover and add the asparagus. Cook until the asparagus is tender. Serve with the rice.
Heat oil in a high sided skillet. Brown sausage on all sides for about 5 minutes. Add potatoes, onion, salt and pepper. Cover and cook 10 minutes. Remove sausage and cut into 1/2″ pieces. Add the sausage back to the pan. Add the tomato and herbs. Stir to combine everything. Keep the dish moving until it’s heated through. Dish up and enjoy!
We turned an unexpected gift from an Aunt into an amazing dish!
1 Tbs Butter
2 Tbs Cranberry Horseradish Sauce
In a large skillet, melt butter and whisk in the cranberry horseradish sauce. Spread the sauce evenly in the pan and lay the ham over it. Let it cook and sizzle for 3-5 minutes over medium heat. Turn the ham over and swirl the ham in the remaining sauce to get a nice coat. Spread the ham out in a single layer once again and let it cook and sizzle for another 3-5 minutes.
This recipe is my Mom’s. I grew up eating this and it was one of my favorite meals. It brings so much comfort and it’s so healthy and cheap to make. Who knew growing up that my mom could cook such great tasting, healthy meals on a budget? I never knew then, but I’m happy to know now! The only modification I make is that I don’t use peppers (Mom would use 3 Tbs chopped green pepper), and I bump up the chips and cheese.
1 lb. Ground Beef
3/4 c Chopped Onion
16 oz. can Diced Tomatoes, with liquid
15 oz. can Kidney Beans, with liquid
1/2 c Water
1/2 c Rice, uncooked
1 1/2 tsp Chili Powder
1/2 tsp Garlic Salt
1 c Shredded Cheese
In a high sided large skillet, cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, with liquid; kidney beans, with liquid; water; rice; chili powder; and garlic salt. Bring to a boil, reduce heat. Simmer covered 20 minutes stirring occasionally. Top with cheese. Cover and heat 3 minutes. Sprinkle chips around edge.
This dish is not from scratch! I didn’t spend all day slaving over a hot stove. Instead, I grabbed a box. Yes, a box of JIFFY Cornbread Muffin Mix. But!! I used buttermilk and cooked it in a cast iron skillet and then in the oven. From this, I have made the most delicious cornbread I’ve ever had. I’ll admit that the buttermilk was not my own idea. One of my old neighbors made cornbread one summer for me and it was so great! Her secret? Buttermilk! Now, it’s our secret!
Preheat oven to 425°. Heat butter in a large (10″) cast iron skillet (or another skillet that can go in the oven). Mix remaining ingredients in a bowl. Pour batter into hot buttered skillet and cook for 3 minutes. Place in oven and bake 20-25 minutes. Let cool slightly before cutting.
If you like my skillet cornbread, you’ll love my other recipes!
1 lb. Italian sausage (ground or links)
1 can diced tomatoes
1 package Gnocchi
Basil (to taste, around 1 tsp dried)
Garlic (to taste, 1-2 cloves usually)
Heat olive oil in skillet (one with high sides). Brown sausage. Pour 3/4 cup of water into pan and cover for about 10 minutes. Meanwhile, cook gnocchi according to package. Once sausage is cooked (remove to cut if using links then return to pan), add tomatoes, gnocchi, basil and garlic. Stir to combine and make sure all is heated through. Dish up and top with Parmesan cheese.