Main Dish 4

Best Ever Sausage

(From –

Prep Time: 25 Min

Cook Time: 35 Min

Ready In: 1 Hr


  • 3 tablespoons olive oil
  • 3 pounds Italian sausage links
  • 3 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 2 large red onions, sliced
  • 3 cloves garlic, chopped
  • 2 (12 fluid ounce) bottles beer
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons hot sauce
  • salt and pepper to taste


  1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.  (I serve it on toasted Hoagie rolls, find if you hollow out the bottom roll things stay in the bun better.)

Grilled Lemon Yogurt Chicken

(From –

  • PREP 15 mins
  • COOK 35 mins
  • READY IN 3 hrs 50 mins


  • 1/2 cup plain low-fat Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1 tablespoon paprika
  • 1 teaspoon herbes de Provence  (Don’t have, make your own… check at end of recipe)
  • 1 teaspoon salt (some times I don’t bother with it)
  • 1 teaspoon ground black pepper
  • 1 (5 pound) whole chicken, cut into 8 pieces  (I used 5 chicken breasts)


  • 1/2 cup plain low-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon harissa (Don’t have …. give you 2 choices at end of recipe)
  • 1 pinch salt


  1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours (I usually do it overnight)
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
  4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
  5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
  6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
  7. Serve chicken with the yogurt harissa mixture on the side.   (I haven’t tried the sauce yet)

One of the reviewers of the recipe had this suggestion ( harissa is a North African chili paste. If you don’t have it, you could make a paste with 1 t. sriracha or chili garlic sauce, 1 clove of crushed garlic, 1/2 t ground cumin , 1/2 t. ground coriander and 1/2 t. salt.)

Harissa   (I lucked out a friend found me some )

Is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chiliesFor a medium spiciness: use a blend of New Mexico chilies with guajillo chilies

Prep Time: 10 minutes
Total Time: 10 minutes
  • 10-12 dried red chili peppers
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon cumin


Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

Herbes de Provence

  • 3 Tablespoons dried marjoram
  • 3 Tablespoons dried thyme
  • 3 Tablespoons dried savory
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon fennel seeds
Yield: 3/4 cup

Enchilada Pasta Bake



4-1/2 cups medium pasta shells, uncooked

2 tsp.  oil
1 yellow onion, chopped
1   red pepper, chopped
1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can  (14.5 oz.) no-salt-added diced tomatoes, undrained (I didn’t worry about no salt because I used my own chicken)
2 cups OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts ( I just used some frozen chicken breast that I basically boiled … cheaper & I know the pre-made ones are usually really salty)
1 can  (15 oz.) no-salt-added black beans, rinsed (didn’t worry if it was no salt since I wasn’t using the pre-made chicken)
3 green onions, thinly sliced, divided
1/3 cup  chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA  (I used Mexican style shredded four cheese … didn’t see the one with a Touch of Philadelphia)

HEAT oven to 375°F.

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half eachof the green onions and cilantro; mix well. ( I also added about 1/2 cup of mild salsa that I had because most of the reviews said it was kind of dry) Remove from heat.

DRAIN pasta. ( I left out about a cup of the pasta because as I was adding the pasta to the chicken mixture it just seem like there was to much pasta for the mix)  Add to chicken mixture; mix lightly. Pour into 13×9-inch baking dish; top with cheese.

BAKE 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.  (Tasted even better 2 night later)


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