Spicy Sausage Pasta

First of all, this isn't really "spicy".  At least not in our family.  I used original mild Rotel, so to add more of a kick, I would go with a spicier version.

Ingredients

• 1 tablespoon olive oil
• 1, 14-ounce package smoked turkey sausage, sliced into rounds (I used regular pork smoked sausage)
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
• 1/2 cup heavy cream
• 8 ounces uncooked penne pasta (about 2 1/2 cups)
• 1/2 teaspoon black pepper
• 1 1/2 cups Monterey Jack cheese, shredded
• Thinly sliced scallions
• Salt, to taste (I didn't salt it at all...definitely recommend tasting first before salting)

Heat oil over medium-high heat in a cast iron skillet (or other oven-safe skillet) until smoking. 

Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds.

Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking.

Remove the skillet from the heat, and stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese. Broil until the cheese is melted and lightly browned - about 3 minutes.


Recipe: http://abitchinkitchen.blogspot.com via Pinterest

Beef Taco Ring

Ingredients:

• 2 (8oz.) packages crescent rolls 
• 1 package taco seasoning
• 1 1/2 lbs. ground beef (I always use 1 lb. and that is enough)
• 1 3/4 cups shredded cheddar cheese, divided
• 2 tbs. water
• 1 egg white, lightly beaten
• optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375 degrees.

Cook ground beef in skillet until no longer pink; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.

Unroll 2 packages of crescent rolls; separate into triangles.  Arrange triangles, slightly overlapping, in a circle on a round stone (or pizza baking sheet) with wide ends 4 inches from edge of baking stone.  Roll wide ends of dough toward center to create a 5-inch opening.

With an ice cream scooper, scoop filling evenly over desired shape; finish shape as directed. Brush with egg white.  Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown.  Serve with toppings.

Serves: 8
Recipe: The Pampered Chef- All the Best

Beef Stew with Beer and Paprika

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (only as needed- I never needed to use it)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Serves: 6

Recipe: www.thepioneerwoman.com