Table Talk

Okay I am going to try something out.  Lately I have been working hard to make dinner and have it ready when Erin gets home.  I for some reason rely on Pinterest and blogs to get recipes rather than cook books.  I love to try out new things constantly.  I usually go with simple, quick, and easy meals.  I figured why not share some of these great meals I have found.  Maybe some of you will want to try them out as well.  If not then I guess you can skip these posts :)


My family really enjoys the sausage links.  I have searched and tried many recipes, but this is the one that got my husband excited.  It has passed the family test and will be made many times in this house.

 Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Read more at http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#ixzz2g1girtZn

Ingredients I used:

There are multiple things I love about this recipe.  I don't have to boil the pasta before.  I can just had it to the skillet from the bag.  It also introduced me to the idea of frozen chopped onions, I know it seems very basic but I never thought about it.  It keeps me from wasting onions that I buy and just use a little and put it back in the fridge.  I don't ever add as much as the recipe calls for so its nice to be able to use a little and then stick it back in the freezer.  It has enough spice for the husband, but not too much for me.  I'm a big wimp when it comes to spicy foods.

Things to note:  When I have made it I just use whatever kind of shredded cheese I have in the fridge.  I also don't measure it out.  We are a big cheesy family so I just add it by look.  I have never used the scallions either because I just don't have those on hand, but I"m sure they would be good


Big things coming up for this family because today marks Lawson's Birthday Month.  My baby is almost 1!!