Squash + Sausage = Yum

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Richard and I are probably 20% mature adult and 80% silly children.  I thought I’d make that statement before I tell you what we really refer to this recipes as, Squasages.  You get it, right?  Squash + Sausage = Sqausages.  I think the name is so wonderfully childish.  I LOVE the simplicity of this recipe.  You just add a little of this and that which is perfect for me because I’m not big on following recipes anyway.   I think I’m incapable of reading a recipe all the way through before I start, a habit that I desperately need to change.  This recipe is also great because it can all be made in one big dish (not counting the sides).  I paid better attention to what I added and now I’m going to share it with you.

Ingredients

Ingredients:

2 Packages Kielbasa Style Turkey Sausage

2 Cans of Rotel

2 Squash (you can do green, yellow or both)

Salt, Pepper and Cumin to taste

Chop the Sausage

Directions:

I chopped up my sausage into rounds and squash into quarters.  Then I dumped it all into my casserole baking dish.  Drizzle the squasage mixture with a little EVOO and salt, pepper and cumin.  Then pour in your cans of Rotel and mix it all up.  Cover with aluminum before placing it in the oven to cook at 350 degrees for 40 minutes.  This was the first time I added Rotel since we were just given a giant Sam’s Club package of it.  I really liked the addition because it gave it some spice, more broth, and a great flavor.  This recipe is so simple it is a great last minute dinner.  I served mine with some long grain white rice, pinto beans I had made earlier in the week topped with pico de gallo and shredded cheese and a little avocado on the side.  ¡Buen Provecho!

Squasages Squasages Full Plate

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Foodie Friday: Enchilada Soup

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As you can tell I’m trying out another alliteratively themed post.  I will attempt to write a Foodie Friday post once a month.  These posts will simply include recipes I’ve tried, both self invented recipes and those found from other blogs, Pinterest and/or cookbooks.  This week I’m featuring a recipe for Enchilada Soup.  Let me start this post by saying you can probably find a better recipe elsewhere on the interwebs.  My recipe is super tasty it’s just not very detailed.  I cook like my mother and my grandmother before her, adding a little of this and a little of that until the aroma and flavor is just right.  This concoction was dreamed up after I made too much enchilada gravy and needed to find a use for it.  That enchilada gravy is one of the main ingredients yet I’m not quite sure of the measurements to make it.  So I will estimate here:

1/2 Cup of Flour

+

1/4 Cup of Chili Powder

Mix together with a fork or whisk in a bowl.  It should have an orangy tint to it.  If it doesn’t, you may need to add more chili powder.

Meanwhile warm about a tablespoon of olive oil in a pot.  Before you add the flour/chili powder mix fill a pitcher with water and have it nearby also make sure the oil is hot.  Dump the powder mix in and allow it to soak up the oil.  All the powder must become moist and doughy.  Add more oil if necessary just a little at a time.  The powder mixture must become warm, melding all the flavors together but DO NOT take your eyes off of it for a second because it WILL burn.  Once it begins to bubble a bit add water slowly and begin whisking all the clumps out.  Once all the clumps are out add seasoned salt to taste.  I would suggest starting out with half a tablespoon but I’m not sure how much I ended up using.  Once the gravy has a good consistency – it coats the spoon but isn’t pudding like – allow the mixture to sit and boil for a while.  This will give it time to possibly thicken up.  If it does, you may want to add more water.

Enchilada Soup

1 1/2 Skinless Boneless Chicken Breast

1/2 TBSP of Extra Virgin Olive Oil

1/2 Cup of Water (or less)

1 Cup Sour Cream

1 Cup of Cheese (fiesta mix)

1 (10 oz) Can Rotel

1 (10 oz) Can Sweet Corn

1/2 tsp cumin

1 tsp chili powder

Salt, Pepper and Cayenne to taste

Garnish:  Tortilla Chips, Onion, Olives, Diced Fresh Jalapeño, and/or Cilantro

Chicken

Add Water

Ingredients

Whisk

I diced my chicken into thick chunks then threw them into a pot of warm EVOO.  Toss the chicken around in the warm oil, once it’s coated add all the spices.  Allow the chicken to cook all the way through then remove from the pot and set aside.  Add just enough water to get all the flavors off the bottom of the pot.  Once the bottom of the pot is clean, add the enchilada mix.  Allow it to warm through before adding the drained cans of Rotel and sweet corn.  Once the mixture is bubbling add the sour cream and cheese.  Make sure everything is all gooey and melty.  After the pot has been either turned off or set to simmer add the chicken.  If you add the meat when the soup is too hot it could get tough.  I added chips, onions, a little more cheese, and olives to mine but I also listed a few more tasty options up above.

Final Product

I hope this recipe wasn’t too tough to follow.  I will definitely be trying to whip this up again come fall and winter!  I will also be working on improving those food photography skills.

Rainy Day Soup & Foodtography

It was rainy and cold all day.  Unlike most people I LOVE those days.  I love the light on gray days and the smell of mud.  I also mostly love the cozy mood a good rain puts me in.  Today when I got home, despite having a dinner date with a friend at 5, I had to eat some soup.  I made White Bean and Sausage Soup last week and had enough for a small bowl left.  It’s like protocol for me to have soup on a rainy day, even if it’s only a can of Campbell’s (chick and stars is waddup).

Click the image for the recipe over at Recipe Girl.com

Other than sharing the recipe and not so great photo I also wanted to share a new project I’m working on.  I love cooking and discovering new recipes but I need a place to keep them all.  So I’ve decided to make a cook book smash book.  What’s a smash book you ask?  Well I’d never heard the term until very recently when I was blog hopping and came across it on Give a Girl a Blog by Kellie Winnell.  It’s like scrapbooking but books are usually themed.  The craft is perfect because Richard and I agree that looking at pictures of food is so much better than reading about them.

Via Give a Girl a Blog. Click the image to check out the blog.

Now I just need to improve my foodtography because sometimes my delicious meals look absolutely unappetizing after I see them in my pictures.  Well practice makes perfect.  I also made a simple, warm, crunchy and cinnamony Apple Crisp this week.  So good!

I also have a TON of avocado’s that’ I’m trying to tear through before they go bad.  My go to recipe when I have avocado’s on hand is Avocado Tuna Salad.  It’s like basic tuna salad with whatever things you normally put in there, I like tomato, onion, salt, pepper, about a half tablespoon of mayo and a whole avocado and if it’s too dry I add pickled jalapeño juice.  I normally don’t put extra avocado on top but like I said I have a ton of them to eat.  The picture kinda looks yucky but I think maybe tuna salad is difficult to make look extremely appetizing but it sure IS tasty.

Guess Who’s Back & With a Seasonal Recipe

¡Hola Amigos!

I’ve been out for 2 weeks!!! But I’m finally feeling much better.  Every time I thought of blogging last week, I thought of the Eminem Song above.  I know a little scandalous but to be fair I could only remember the intro part.

So it’s Thanksgiving week!!! I get to see my family tomorrow!!! I’m very excited and because I can’t think of anything other than Thanksgiving I’ve been cooking and baking up a storm even before they get here.  It’s something about this holiday that forces you to cook and eat.  In light of this wave of zombie eating and cooking I’m sharing a recipe today.

 Pumpkin Chocolate Chip Cookies

So here’s the sitch: I’m a terrible baker.  I can cook fine because I’m not afraid to add a little of this and a little of that.  Baking is very different because things must be measured and added in a scientific way and I’m NOT a science-y person.  However, yesterday I decided to go out on a limb and tried concocting something.

I had about a half cup of leftover pumpkin puree from a previous recipe that needed to be used.  I picked up a packet of Betty Crocker Chocolate Chip Cookie Mix on the way home.  The mix calls for 1 stick of butter and 1 egg.  I modified the recipe by adding half a stick of butter, one egg and the half cup of pumpkin puree.  It looked a little runny so I added a tablespoon of brown sugar and added tiny amounts of all purpose flour until it was the consistency of a cookie.  This packet made 2 dozen large round cookies.  As you can tell by my directions, it’s almost impossible not to give into habbit – I still did the little bit of this / that thing.

The cookies were marvelous!!! I want to add pumpkin puree to everything!  It made the cookies so fluffy light and moist.  Usually cookies get a little dry and flat after being out of the oven for a while but I ate one this evening and it’s still as perfect as before.  Definitely my new favorite recipe!!!  Simple and tasty.

I’ll be back tomorrow with more Thanksgiving love!!!

Cooking Problem’s

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Hey everyone, so the weather is turning chillier (is that a word?) and I’m loving it! Today I made one of my favorite cold weather foods fidello. It’s a Hispanic type food so the double l is pronounced as a y.

Fidello is in between a stew and a pasta. It’s very simple, cheap and quick to make. It has ground meat, I always use hamburger but ground turkey could easily be substituted. It also has vermicelli, tomato sauce, chicken broth and can contain potatoes and or beans. Mine always has potatoes, nothing says hearty like a bowl full of meat n’ taters.

The only problem I have with cooking fidello is it’s NOT a single person household type meal. I’m not one of those people who detests left overs but I do hate eating the same thing for every meal. Right now it looks like that will be the case for the rest of the week.

I am used to cooking for larger groups. At least 2 people. Now that it’s just me the adjustments have been hard. And I find myself wasting too much! If you have any tips for how to cook smaller portions I’d love to hear them!