Polenta Rounds with Black Eyed Peas

Quick easy weeknight dish. If you can not find the tube of already made polenta, you can easily make it yourself. Bring 3 cups of water to a boil in a saucepan. Reduce heat to low. Add 1 tsp. Salt, 1 C. yellow cornmeal. Cook, stirring regularly, until mixture is thick about 40 minutes. Spoon mixture into a lightly greased pan. Cover and refrigerate overnight. Cut into thin slices.  

16 oz. Tube Polenta
15 oz. Black Eyed Peas
15 oz. Tomatoes, diced
4 Tbsp. Cilantro, fresh, chopped
½ C. Onion, minced
¼ C. Water
¼ tsp. Red Pepper Flakes
¼ tsp. Salt
Sour Cream
Vegetable Oil

Cut polenta into ¼ inch rounds. Heat a small amount of oil in large non-stick skillet. Cook polenta in batches until golden brown on both sides. Remove to a baking sheet. Keep warm in the oven while you make the sauce. In a skillet, saute onion until translucent. Add water, peas, tomatoes and spices. Cook over medium heat, stirring frequently until thickened. Season with salt and pepper. Spoon over rounds and top with sour cream.

Buffalo Chicken Sloppy Joes

It’s been a tough battle, but I finally have my husband eating ground chicken.  Don’t understand why he put up a fuss with this when he doesn’t have a problem with other ground meat,( i.e. pork).  Just another little mystery of life. J  Add as much hot sauce as you want.  I like to use Texas Pete Buffalo Wing Sauce.

1 tsp. Vegetable Oil
½ Onion, chopped
1 C. Carrots, diced
1 lb. Ground Chicken
8 oz. Tomato Sauce
¼ - ½ C. Hot Sauce
1 Tbsp. Worcestershire
½ tsp. Celery Seed

In large skillet, heat oil over medium heat. Saute onion, carrot and celery seed until softened. Add ground chicken. Cook until browned and cooked through, breaking up into small pieces. Stir in tomato sauce and Worcestershire. Simmer on low until thick. Serve on buns or over rice.

Cheesy Sausage Hash

A good one dish recipe that comes together quickly.  This recipe makes a lot.  However, it can be easily halved.  Or double it if feeding a large crowd.  The addition of carrots and spinach are a sneaking way of adding some vitamins to an otherwise meat and potatoes dish.

1 lb. Ground Sausage
½ C. Onion, chopped
6 C. frozen Potatoes, cubed
2 C. Monterey Jack Cheese
½ tsp. Celery Seed
1 C. frozen Spinach, chopped
3 Carrots, shredded
Red Pepper Flakes, (optional)

In large skillet cook sausage with onion, carrots and celery seed over medium heat until sausage is browned. Add potatoes and spinach. If you want a spicier dish, add the red pepper flakes. Cook until potatoes are tender and starting to brown. Top with the cheese. Cover with a lid 3 – 5 minutes to help the cheese melt.

Chicken Soup with Tomatoes and Paprika

Easy weeknight meal that only takes a few minutes to throw together.  The beans add a comforting feel to the soup.   Serve with baked chips or cheese quesadillas.  

2 Chicken breast, cooked and shredded
2 C. Chicken Broth
15.5 oz. Can Navy Beans
15.5 oz. Can Diced Tomatoes
½ tsp. Smoked Paprika
¼ C. Cilantro, minced
Sour Cream

Drain and rinse beans. Lightly mash. In a large saucepan, add all ingredients except sour cream. Heat soup over medium heat until simmering. Cover with a lid and continue to simmer for 20 minutes to let flavors meld together. Top with sour cream.

Corn Soup

Easy weeknight meal and reheats well for leftovers.  I usually make quesadillas to go with this soup.  Also good with crushed tortilla chips.  Make your own chips by lightly brushing leftover corn tortillas with oil and cutting into sixths.  Season with salt or spices and arrange in a single layer on cookie sheet.  Bake until lightly browned.

 

12 oz. jar Roasted Red Peppers, diced

2 Tbsp. Veg. Oil

1 Onion, diced

32 oz. Frozen Corn

4 C. Chicken Stock

½ C. Heavy Cream

Heat oil in large saucepan.  Add onion and sauté until softened and becomes translucent.  Add to the pan, corn red pepper and liquid from the jar.  Add the chicken stock.  Simmer on low for 25 – 30 minutes.  Puree until desired consistency.  Stir in cream.  Season with salt and pepper. 

Bratwurst in Beer and Tomatoes

Super easy weeknight meal.  Add a salad to balance the heaviness in the dish.

 

12 oz. Beer

1 ½ Tbsp.  Soy sauce

1/8 tsp. Red pepper flakes

1 large onion, thickly sliced

3 Tbsp. Brown sugar

1 Tbsp. Vinegar

1 lb. Stadium bratwurst

Cherry tomatoes, quartered

Brown rice, cooked

Slice bratwurst into rounds, rinse over hot water.  Heat non-stick skillet over medium heat.  Add bratwurst and onion.  Cook until some slight caramelization appears.  Add remaining ingredients except tomatoes.  Cook covered on a low simmer for 20 to 30 minutes.  Add tomatoes.  Cook uncovered for an additional 15 minutes.  Serve over the rice.