Sausage Alfredo

I pulled out sausage early yesterday to have for dinner, but I hadn’t come up with an ideas for dinner until the time came. I opened my cabinet and saw a mix for chicken alfredo and decided that would be a fun meal to try. I cooked the sausage first, then I decided to use the box mix I had in the cabinet. I used Aldis brand chicken alfredo mix, cooked as directed, but added 1/4 cup of milk at the end, and cooked the dish covered for 15 minutes instead of 10. If you do not have an alfredo mix or sauce in your storage, I have altered this to be a recipe you make from scratch. I’ve made this alfredo recipe before and it’s very good, so it will go very well in this dish.

This was a very flavorful meal to have. The sausage fats add to the flavor of the sauce and the sausage adds flavor to this dish that would usually have such a consistent flavor. The sausage brings excitement to this common dish. I also served this dish with homemade potato salad. It was a strange combination and I wouldn’t do it again, but the strong flavor of the sausage made them taste very good together. I had found it to be a weird combination because they usually would never be served together.

  1. Cut Sausage links every 1/2 inch. Heat a large saucepan over medium high heat and add 2 Tbsp oil. Once hot, add sausage and cook fully.
  2. Once cooked, add 2 cups of water and 1 1/2 cup your desired noodles (I recommend egg noodles or fettuccine; cooking time and water levels will need to be altered for different pasta). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
  3. Once most of the water has boiled off and noodles are to your desired texture, add 4 Tbsp butter, 1 cup of milk, and 3/4 cup parmesan. Stir and cook until hot and thick.

Oriental Pork Chops

These oriental pork chops are both sweet and savory. They are full of flavor and the flavor fully penetrates the pork. I used very thin pork chops only about 1/4 to 1/8 inch thick. I cooked it fully first in the skillet, but the baking heated everything up together, allowed the pork to take the flavor, and allowed the sauce to mature in flavor as it cooked. This recipe is relatively sweet, so if you want it more savory, feel free to cut back on honey or swap out worcestershire for soy sauce and add your desired garlic flavor instead.

  1. Heat oven to 400 F, and begin heating a large skillet over medium high heat. Add 2 Tbsp of oil to the skillet.
  2. Rinse pork chops under low pressured cold water. Transfer your chops to the heated skillet, and cook chops in the pan for 4 minutes per side, or until they begin taking color.
  3. In a 8×8 baking dish, mix together 1 can (8 oz) of tomato sauce, 9 Tbsp of worcestershire sauce, 2 Tbsp honey, and 2 tsp of ground ginger. Transfer pork chops into baking dish, then coat and cover with sauce. Bake for 20 minutes.
  4. Make 1 cup of white rice and serve the pork chops with rice.

Boiled Pickled Beets

Beets are a great vegetable. They are full of vitamins and are very healthy. they also have a very unique flavor. I usually roast beets in the oven coated in honey, but I wanted to make a quick meal when I decided to boil them. Boiling these beets enhanced the pickled flavor and gave them a different flavor from baking. Baking beets will mellow the flavor, but these beets were very full of flavor. I decided to strain them and place them on our plated before adding honey. We added about 2 tsp to 1 Tbsp of honey for our 3-4 beets, and coated them before eating.

  1. Open a jar of pickled beets and add to a small saucepan. Place over medium low heat, and boil for 5-10 minutes until hot.
  2. Strain using a slotted spoon and place on plate before topping with 2 tsp of honey, or place in a bowl and add 3-5 Tbsp honey toss and serve.

Fried Tilapia on a Stove Top

This tilapia recipe creates beautifully fried tilapia. The process is the same as my fried pork chops, but the results are very different. I reused my oil from when I made donuts, french fries, and chicken nuggets. You could smell the chicken nugget seasoning in the oil, but there was no additional flavor to the fish because of it. Tilapia is also a light fish, but I found that serving it this way makes it a bit fishier than baking or cooking in a pan. I also found, though the paprika gives it a beautiful appearance, I personally did not like the overwhelmingly earthy flavor. My husband loved this meal though, so try it before you decide, but I just was not a big fan of the earthy flavor, and/or I should not have served it with beets, since that just emphasized the earthy flavor of the tilapia. I also served this meal with classic flavored Suddenly Salad. It is one of my favorite pastas, and it did compliment the meal by adding extra flavors. I also made my own tartar sauce by placing 3 Tbsp sweet pickles and 1/2 cup of mayo in a food processor. (I do not actually use mayo for any of my dishes, I always use “salad dressing”, the store brand Miracle Whip, because it has even less of a fatty flavor than Miracle Whip.)

  1. Thaw 2 fillets of tilapia. Place on a plate and sprinkle paprika on both sides of the fillets.
  2. In a deep, open mouthed dish, add 1/2 cup of flour. Coat both sides of each fillet until all fish is covered.
  3. In a large dutch oven, add 2 cups of oil, and heat over medium high heat. Once the oil is hot (about 200 F), gently add each fillet and cook on each side for 2 minutes before removing.
  4. Remove and place on paper towel lined plate, or dab with a paper towel on your serving plate. Serve with tartar sauce, and let rest 5 minutes before eating.

Steak and Onion Casserole

I did a lot of research before starting this recipe. I was interested in how people usually make roux based soups at home. I use mushroom soup in my Tuna Noodle recipe and since everyone says it was easy, I thought I could make other classic bases for recipes, such as cream of chicken or cream of celery. I was looking through my freezer for what meat I could put in this casserole, and by far, I had many packets of Venison Minute steaks. This was steaks that were sliced on a meat slicer. You could easily use cubed up meat instead or even ground burger, but I liked the idea of a steak casserole. I was thinking of making a gravy base sauce, but I didn’t know what that would do to the potatoes, and dark stained potatoes didn’t seem very appealing to me. Thinking of soups, I thought of onions. Steak and onions go well together. So the roux base is done like any other cream soup. Instead of adding minced onion, I could have added sliced onions and onion powder, and 2 cups of milk to get a condensed onion soup (which is similar to cream of celery, chicken, and mushroom made at home). I wanted to reheat the meat a bit before baking, so I did that while the soup was getting up to temperature. I really enjoyed this dish. I served it without waiting and it wasn’t as good as it was a few minutes later, so let it rest a bit. The meat became super tender and just fell apart as you ate it, and the potatoes were done for me by the 50 minute mark.

  1. Wash 6 medium potatoes (4 cups), dice and place in a 9×13 pan. Peel an onion, half and slice into ringlets. Separate and add to potatoes. Mix and set aside.
  2. In a large skillet, begin heating it over medium high heat. If you have minute steaks, you have nothing to do. If you have a whole piece of meat, slice into thin slices only 1/4 inch thick or make 1/2 inch cubes. Add 2 Tbsp of oil to pan. Add meat to pan and cook each side for only 1-2 minutes, until browned. Once cooked, add to side plate for the time being.
  3. Heat oven to 350F. Turn down heat to medium low. Melt 2 Tbsp of butter into the pan, but do not brown butter. Once just melted, add 3 Tbsp flour. Whisk flour into butter, and cook until butter and flour is bubbly. Add 2 Tbsp dried minced onion, and 1 packet of Onion soup mix. Add 4 cups of milk and stir.
  4. Add meat back to skillet and coat. Mix in 2 tsp of garlic powder and 1 Tbsp Onion powder. Heat to a simmer and cook for another 2-3 minutes, then pour over potatoes and onion, even out meat distribution, and add to oven for 50 minutes.
  5. After time, stab a potato with a fork to assure they are done. Let it rest for 5 minutes before serving.

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