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Smoked Sausage Spaghetti Recipe

Smoked Sausage Spaghetti
This smoked sausage spaghetti is easy to prepare and makes for a great dinner. The smoked sausage is sliced and then fried in the pan before the sauce is prepared. The sauce is a combination of crushed tomatoes, wine, and various seasonings. Fresh parsley and basil are added to give this dish a nice and fresh flavor. I like to serve this recipe with garlic bread. Enjoy.

Smoked Sausage Spaghetti

Smoked Sausage Spaghetti

Yield: 4 Servings

Ingredients:

  • 3 tablespoons plus 1 teaspoon olive oil
  • 13 ounces smoked sausage (cut into slices)
  • 3 teaspoons minced garlic
  • 1 ½ teaspoons crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • ½ cup red wine
  • ¾ teaspoon dried oregano
  • 1 teaspoon salt
  • 1lb spaghetti noodles
  • ¼ cup fresh parsley (chopped)
  • ¼ cup fresh basil (chopped)

 

Directions:

  1. Heat 1 teaspoon of olive oil in a large deep skillet over medium heat. Add the sausage slices in a single layer and cook, turning once until browned on both sides. Remove from the skillet and place onto a plate lined with a paper towel to drain.  
  2. Add 3 tablespoons of oil to the skillet and increase the heat to medium-high. Add garlic and red pepper flakes. Stir around and cook for a few seconds. Add crushed tomatoes, wine, oregano, salt and stir. Reduce heat and simmer for 15-18 minutes, stirring occasionally.
  3. Cook the spaghetti noodles according to package directions. Once the spaghetti has finished cooking, drain and add the spaghetti in with the sauce. Add the smoked sausage, parsley and basil and stir. 

 

Adapted from My Sequined Life

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Mexican Breakfast Quesadillas Recipe

Mexican Breakfast Quesadillas

These Mexican breakfast style quesadillas consist of chorizo, egg, and cheese. There is just something about chorizo sausage that is amazing with scrambled eggs. The chorizo is homemade but if you want to save some time you could buy it from the store as well. However, I highly recommend preparing it yourself from scratch as it is so much better than what you can typically find in the store. If you want to prepare it yourself you can find the recipe here. For the cheese, you can use several different kinds but I like queso chihuahua. Enjoy.

Mexican Breakfast Quesadillas

Mexican Breakfast Quesadillas

Yield: 4 Servings

Ingredients:

  • 4 (12-inch flour tortillas)
  • 2 cups queso chihuahua cheese
  • 3 large eggs
  • 1/2lb chorizo sausage (homemade or store-bought)
  • Butter (for spreading)

 

Directions:

  1. In a medium fry pan cook the chorizo while breaking up into chunks with a spatula until fully cooked. Drain off any excess grease.
  2. While the chorizo is cooking, whisk the eggs and a little bit of salt and pepper in a bowl. Scramble the eggs in a large non-stick skillet until slightly firm. Set aside.
  3. Preheat a large nonstick skillet or griddle to medium-high heat. Butter one side of a flour tortilla. Cook the flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese and bits of chorizo sausage and scrambled eggs. Fold the tortilla in half and press down gently with a spatula and cook for 30 seconds on each side. Remove from the pan and cut the quesadilla into 3 wedges.

 

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Grilled Chicken Spice Rub Recipe

Grilled Chicken Spice Rub
Having a good dry spice rub on hand to prepare grilled chicken is a must. This spice rub uses a simple combination of spices to give your grilled chicken a delicious flavor. Sure, salt and pepper is fine but why not even add more flavor with a good dry rub? The best part is you probably have all or most of these ingredients on hand already. This spice rub is a combination of garlic powder, cumin, coriander, paprika, salt and pepper. This recipe makes enough rub to cover about 3 chicken breasts. You can easily prepare this rub in large batches and save some of it for future use. Enjoy.

Grilled Chicken Spice Rub
Grilled Chicken Spice Rub

Grilled Chicken Spice Rub

Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

 

Directions:

  1. In a small bowl combine all of the ingredients and mix until well combined. Use for rubbing on chicken before grilling.
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Beef Street Tacos Recipe

Beef Street Tacos
We have really seen a rise in the amount of food trucks in the Upper Peninsula. One of my favorite types of food trucks are the ones that serve street tacos. They were so good that I decided to make them at home. This recipe consists of shredded beef and chipotle crema to make a delicious taco. The shredded beef is cooked in the slow cooker and gets a lot of flavor from seasonings such as cumin and chili powder. Fresh serrano and jalapeno pepper are added for even more flavor. The chipotle crema is just a simple combination of crema, mayonnaise, chipotle chilis and lime juice. Enjoy.

Beef Street Tacos

Beef Street Tacos

Ingredients:

  • 2 lbs chuck roast
  • 1/4 cup lime juice
  • 3 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 medium onion (diced)
  • 1 serrano pepper (diced small)
  • 1 jalapeño pepper (diced small)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chipotle Crema-

  • 2/3 cup crema (or sour cream)
  • 1/3 cup mayonnaise
  • 3 chipotle chilis from chipotle in adobo sauce
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Other-

  • Corn tortillas
  • Shredded cheese
  • Black beans
  • Diced tomatoes
  • Shredded lettuce

 

Directions:

  1. In a small bowl combine chili powder, paprika, cumin, salt and pepper. Rub the spice mixture all over the beef roast. Place the roast into the slow cooker. Add onion, garlic, and peppers. Combine tomato paste, beef broth and lime juice in a small bowl. Pour over the roast. Cover and cook on low for 8-10 hours (or on high for 4-6 hours) or until the meat pulls apart easily.
  2. Remove the roast from the slow cooker and shred It using two forks. Return the shredded beef to the slow cooker and mix with the juices.
  3. To prepare the chipotle crema in a food processor combine crema, mayonnaise, chipotle chilis, 2 tablespoons lime juice, salt and pepper. Process until smooth.
  4. Serve the beef on warmed corn tortillas with the chipotle crema and any desired toppings. 

Adapted from Paleo Newbie

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