I found this recipe and decided to make this for our dinner. We loved that it was made in the pressure cooker. Hubby got a lesson on how the pressure cooker works. He saw how long the recipe was suppose to take so that he could gauge what time dinner was going to be on the table. The problem is that it he didn’t factor in the fact that the pressure cooker has to reach pressure before it starts cooking the food.
Hubby and I loved this dinner. It was simple and delicious!
We ate it over rice that I had cooked earlier in the pressure cooker. I reheated it with butter, salt, and a Tablespoon or two of water. Then I warmed it up in the microwave for about 3 minutes. Afterwards I fluffed up the rice.
This would also be delicious over pasta. We are going to save the rest of the sauce and use it over pasta for a quick dinner. Yum!
I used basil garlic pork sausage from Fresh Thyme. It’s bulk sausage so you can chose how many sausage links you want to buy. I only bought two sausage links since they are huge. Then I cut each one into 4 pieces for a total of 8 pieces.
Can you believe it is November already? Thanksgiving will be here before we know it.
Speaking of Thanksgiving, I have 9 new recipes to share between now and the third week of November. This means I’ll be posting 3 or 4 recipes a week. All but one of the recipes have been tested and approved by my family. One of the recipes is for a turkey breast that my mother-in-law has raved about.
The majority of the recipes are for the slow cooker. Anything to make it easier for you. A week before Thanksgiving, I’m going to give you my plan for making the foods in stages as not to do it all on Thanksgiving.
This is going to be our first year hosting Thanksgiving so that will be fun. Last year I made the side dishes and then transported them over to my mother-in-law’s house. We’ve already invited my mother, sister, and mother-in-law to Thanksgiving. We have a few other people we want to invite also.
I created a printable menu but am changing the dates on a few of the meals. We have leftover side dishes that would go better with the meatloaf then the beenie weenies. So I’m flip flopping the meatloaf and beenie weenies.
As you can see, I’m still using the crockpot for my meals. It’s so much easier to use the crockpot for our meals.
Monday – Crockpot Meatloaf, sweet potato casserole, stuffing, and veggies
Tuesday – Chicken fajitas, Spanish rice
Wednesday – Beenies Weenies (We didn’t make them last week.)
Thursday – Sausage and cheesy hash brown casserole
Please view my welcome post introducing you to my newest blog dedicated to all things slow cooking. This is a continuation of my I’m Hungry blog.
Last Saturday, I planned my dinners for the week. It was cold and rainy. The temperatures had dipped into the 40’s so chili really sounded good. However, Ohio’s weather can change by the minute so by the time we had this dinner, it was in the 70’s. Not really chili weather. Even so, this dinner was delicious!
Hubby swears that once October hit there was a real push for pumpkin everything. Pumpkin coffee, pumpkin bread, pumpkin Oreos, etc. . . .
My chili features pumpkin. The pumpkin makes the chili thick.
The family loved this chili. Wee One, my youngest, placed the corn muffin we served with the chili on a plate. Then he poured the chili over the corn muffin. He then ate it that way.
Before we get to the pumpkin chili, I am going to share a chili seasoning blend that we really enjoy in our chili. I love do it yourself spice blends because you control the ingredients. We don’t really like cumin so I put less cumin in my spice blends.
2 – 14.5 oz. can diced tomatoes or 1 big can (around 28 oz.) diced tomatoes – do not drain it
1 – 28.5 oz. can of pumpkin puree (not pumpkin pie ready)
1 – 15 oz. can of kidney beans, drained and rinsed off
1 – 4 oz. can of mild diced green chilies
1 c. frozen whole kernal corn
3 Tbsp. chili seasoning
Steps:
Heat oil in a large pan over medium-high heat.
Add the onion and garlic and cook for 5 to 7 minutes.
Add sausage and cooked until browned. (I cooked my sausage in my small slow cooker overnight so I skipped steps 1 -3.)
Drain the fat.
Place the sausage mixture in a 5 to 6 quart crock pot. (Since I had cooked my sausage overnight, I added the garlic and onion then.) Add the remaining ingredients in the crock pot.
My absolute favorite breakfast besides granola and yogurt is sausage gravy and biscuits. Sometimes I treat myself to an order of them at our local farmer’s market.
Since I was on winter/Christmas break and life was back to normal or almost normal, I decided I needed to make some for Hubby and my lunch. The Wee One and the Imaginative One won’t touch the gravy with a ten foot pole.
So if you are looking for a delicious lazy Saturday type of breakfast, this recipe is for you.
Yummy! Three ingredients that sound strange together come together in ooey, gooey deliciousness goodness. We had a family game night scheduled for my church. I decided to make a recipe from a while ago and a new recipe. I have Stephanie O’Dea’s slow cooker cookbook. This one of the recipes in it.
Sausage, cream cheese, and Rotel dip
Stars of the recipe:
Pound of breakfast sausage
8 oz. block of cream cheese
1-10 oz. can of Rotel
Steps:
Brown sausage and then drain.
Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qrt. Crockpot.
Cook on high for 45 minutes or low for 90 minutes.
