Cheesy Kielbasa and Pasta Dinner

Good evening my friends!  It feels so good to bring you a new recipe last week and another one this week!  I have missed it, and all of you.

I found kielbasa at the store marked down.  1.00!  I bought a handful, ok....I bought 8,  Straight into the freezer for a good potato and kielbasa hash with a fried egg on top or something for breakfast or breakfast for dinners.  I asked you all on Facebook for your best recipes using kielbasa, and what great feedback.  I plan to give many of them a try!  I wanted to use pasta and cheese, and had never run across much of that nature so I went to work and hit this on the head, the first time and I can assure you, this might be a once a weeker in our house now!

This is a one pot show.  Everything into one hot tub and you are golden.  I even served it straight out of the pot.  Why not?  Added some crusty bread and a green salad and boom!

Feel free to trade out the can of diced tomatoes for a very large fresh tomato, diced!

1 T olive oil
1 lb kielbasa, cut into coins
1 tsp minced garlic
1- 14.5 oz can of diced tomatoes (feel free to swap out one LG fresh tomato, diced)
3 1/2 cups chicken stock
1 T onion powder
16 ounces short pasta (I used rotini)
1 cup heavy cream
2 cups shredded cheddar cheese (divided)

In a large pot, on medium heat add in your olive oil.  Let warm for a minute and add in your keilbasa and let heat through and brown for 2-3 minutes.  Add in your garlic and stir constantly for 1 minute.  Add in your chicken stock and tomatoes (with juice).  Stir in your onion powder and bring the mixture to a boil. 

When it boils, add in your pasta, stir and cover and let simmer 8-9 minutes.
 

Remove lid, stir in heavy cream and 1 cup of cheddar cheese.

Mix until combined.  Add the other cup of cheddar on top and put the lid back on.  Let sit for 3-4 minutes to melt the cheese.

I served this with some nice crostini and fresh green beans!

If you enjoy this recipe you may also enjoy:

Mexican Spaghetti
Goulash
Orecchiette and Sausage

Spicy Skillet Supper!

Well, here I am, 9am on Saturday morning sitting in my sisters classroom while she is in a class for her Masters degree.  I have rearranged the stuff on her walls.  Being an unteacher most of my life, she knows I will theme, decorate, organize, and freshen up her room and be in heaven.  By "unteacher" I mean I have taught music for several years and regular classroom substitute almost fulltime for several years, but have no teaching degree.  I am the teacher that wasn't.  That is an entirely different blog.  So I am taking a break to get this recipe down for you.  Well that, AND I am tired and out of idea's for the moment!  Super hero's, fall tree's, butterflies, Huskers, and educational material.......how am I supposed to meld THAT into ONE classroom theme.  I know, a different one on each wall.  YES!  She totally owes me for this one! :)  I feel a bit of a cold relapse today.  Maybe I am just tired, but maybe it really IS doctor time.  I HATE doctor offices.  Doctors mean only one thing to me........NEEDLES and scary nurses.  Sorry, off topic a bit........

Anyway, I have had some requests for recipes to feed big families and families with big eaters.  Last night when I decided what I was making for dinner, I was reminded of how much my son loved this meal and that I had no made it for years.  It is easy to change up, so I am going to write it in a way you can choose your options.   You can make this spicy or not. 

 

 

You will need:
1 can tomato soup
1 can of ro-tel (mild, medium, or hot)
1 clove of minced garlic
1 tbsp olive oil
1 tbsp butter

Pick 2 proteins  (I use boneless chicken breasts or thighs, and Italian sausage)
Chicken (boneless or bone in remember bone IN will need a bit longer to cook)3-4 pieces
Boneless Pork Chops 2-3
Italian Sausages 3-4
Polish Sausages 3-4
Smoked Sausages 3-4

In a large skillet add oil and butter and minced garlic.  Saute for a minute without letting the garlic burn.  Add proteins, and brown on all sides on high heat.  Combine soup and ro-tel in a bowl.  When all meat is brown pour mixture over it and immediately lower heat to medium and cover.  Cook for 25-30 minutes.

I serve this with yellow rice or saffron rice.  Its delicous, you can satisfy everyone with 2 meats.   

Enjoy this delicious dish!

Your SPICY chefwannabe
Chris