Grilled Shrimp, Sausage, Mushroom and Red Pepper Kabobs

I have to share this recipe that I made up entirely by myself (yay me!).  It was so good and light - perfect for adding to the rotation as we come into summer!  You can easily switch out the ingredients to your liking. -mom2brs

Grilled Shrimp; Sausage; Mushroom & Red Pepper Kabobs
mom2brs

Ingredients:

3/4 lb raw shrimp; peeled and deveined

1 pkg of raw mushrooms - cleaned and de-stemmed

1 red pepper, cut into lengths and small pieces

1 pkg chicken sausage (mine was flavored with pesto...but there are spicier versions)

Italian dressing

Lemon pepper

Olive oil

Garlic

Directions:

Night before 

Sautee sausage about 3/4 through cooking; set aside on paper towels to drain and cool.  

Peel and devein shrimp; cut pepper and clean/ de-stem mushrooms (keep only the tops of mushrooms)

In separate plastic bags, put Italian dressing for any component you want to marinade in it (I did mushrooms and peppers); put lemon pepper seasoning; garlic and olive oil for others ( I did the shrimp in that) and the cooked items (i.e.: sausage - goes in a separate bag)

Refrigerate / Marinate overnite

Night Of:

Soak wooden skewers for 30 minutes in cold water

Preheat oven to about 350 degrees

Load your skewers with your items (I separated half cooked items from raw)

Veggies cook a little longer - so put them on first for about 10 minutes total (rotating throughout)

Shrimp and pre-cooked items take 3-5 minutes (rotating throughout)

I served over brown rice.  It made an amazing meal!

Pioneer Dinner SLow Cooker Recipe

Pioneer Dinner Slow Cooker Recipe (4Kowboys)


The Ingredients.

serves 6 

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don't usually peel)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth


The Directions.
Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.

Amish Breakfast Pizza

Amish Breakfast Pizza
Amy - amylz

1 pound sausage
1 cup shredded potatoes-fresh or frozen
1 cup shredded cheddar cheese
5 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube refrigerated biscuits-unbaked

Preheat oven to 375 degrees F. Grease a 10 x 15 jelly roll pan. Cook meat until browned; drain. Take your favorite biscuit recipe, or use refrigerated store-bought biscuits, and put in bottom of jelly-roll pan. Spoon meat over biscuits, then spread potatoes and cheese over meat. Mix together eggs, milk, salt and pepper. Pour over all. Bake at 375 for 25-30 minutes.

Spicy Sausage Spaghetti

Spicy Sausage Spaghetti-4kowboys

1 lb. spicy sausage
1 carton whole grape tomatoes (about 1 cup to 1 1/2 cup whole)
4-5 green onions (with tops), chopped
1 small green pepper, chopped
2 garlic cloves, chopped
2 cups crushed tomatoes (I used what I canned from last summer)
Lot's of fresh herbs, used the leaves from the sprigs and chopped( I used 5 big leaves of sage, 4 leaves of basil, 1 sprig of rosemarry , 3 sprigs of oregano, & bunch of thyme sprigs)
Salt and pepper to taste
1 cup heavy cream
Spaghetti noodles-aldente ( I used a little more than half a box)

Start your water boiling for your spaghetti noodles in a pot. Meanwhile, in a saute pan, cook and crumble sausage until no longer pink. Add onion and green pepper. Saute until softened. Add tomatoes and garlic. Cover and let cook until tomatoes begin to pop. (They really do pop, I heard them!). By this time your spaghetti noodles should be cooking in a seperate pot. After the grape tomatoes pop, add the rest of the tomatoes, salt and pepper and herbs. Let cook about 5 mintues to incooperate flavors. Add whipping cream, and stir to combine. Once noodles are drained, add them to the pan with the sauce. Leave the lid off, and let them soak in the sauce for about 5 minutes or so, stirring to combine. Serve with a nice crusty bread.

3 Cheese Stuffed Shells with Meaty Tomato Sauce

3 Cheese Stuffed Shells with Meaty Tomato Sauce

thepioneerwoman.com/cooking/2010/10...

Ingredients

· 8 ounces, weight Jumbo Pasta Shells

· 30 ounces, weight Whole Milk Ricotta Cheese

· 8 ounces, weight Parmesan Cheese, Grated, Divided

· ½ cups Grated Romano Cheese

· 1 whole Egg

· 12 leaves Basil, Chiffonade

· 2 Tablespoons Minced Parsley

· Salt And Pepper, to taste

· 2 Tablespoons Olive Oil

· ½ whole Medium Onion, Chopped

· 5 cloves Garlic, Minced

· ½ pounds Italian Sausage

· ½ cups Red Wine

· 1 whole 28 Ounce Can Crushed Tomatoes

· 1 whole 15-ounce Can Crushed Tomatoes

· 2 Tablespoons Sugar

· ½ teaspoons Salt

· 2 Tablespoons Minced Parsley

Preparation Instructions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Serve with crusty French bread.