Spicy Sausage Pasta - Does This Recipe Actually Taste Good?
I am trying out the Spicy Sausage Pasta by MyFridgeFood, that was shared on my Facebook page.
I want to apologize on my elbow covering half the screen the last half of the video. My table is so big, that I dont have a lot of camera angle options. I will fix that soon.
Really and easy to make. There are quite a few ingredients, but nothing too difficult.
Link to Original recipe
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Paul Arnold
P.O. Box 971
Ball, La. 71405
Recipe Salsa-Turkey Cornbread Casserole
Recipe - Salsa-Turkey Cornbread Casserole
INGREDIENTS:
-1 tablespoon olive or vegetable oil
●1 1/4 lb ground turkey
●1 cup Old El Paso Thick 'n Chunky salsa
●2 tablespoons Gold Medal all-purpose flour
●2 cans (14 3/4 oz each) Green Giant cream style sweet corn, undrained
●2 cans (15 oz each) Progresso black beans, drained, rinsed
●1 tablespoon chili powder
●2 teaspoons ground cumin
●1/2 teaspoon salt
●1/8 teaspoon pepper
●1 pouch (6 1/2 oz) Betty Crocker cornbread & muffin mix
●1/3 cup milk
●2 tablespoons butter or margarine, melted
●1 egg
Diner Style Chili Size ~ Chili Burger ~ Noreen's Kitchen
Rick's Woodsman's Chili Video:
Today I am sharing a delicious quick skillet dinner. It's a take on an old diner favorite of my youth. The Chili Size. Why is it called that? I will cover that later. It may surprise you to know just how plainly obvious it is. Chili size is nothing more than a hamburger, open faced, smothered in chili then topped with cheese, onion and jalapenos. This is super easy to make at home with leftover chili! How about this for a Halloween night dinner before all that candy collecting?
Chili Size is something I grew up eating in diners of the southwest. It originated in the chili houses of 1920's Los Angeles and migrated east. It is a staple and standard on diner menus across the southwest. Many place you can get your chili size with your choice of red or green chili. You can even get it Christmas style which is half and half. Top all that off with the fixins of your choice and you are in for a treat. I used to go to a diner in Flagstaff, Az, called the Crown Railroad Cafe that served a wonderful Chili Size where the chili was served on the side. You poured it over your burger as you liked. You could also get a green chili size where the burger had roasted green chilis, cheddar cheese and the chili of your choice. What's not to like?
The history behind the name is somewhat obvious and funny all at the same time. According to an article posted on Quroa:
Tommy de Forest, a local restauranteur, claimed the invention of the chili size in the 1920’s. His specialty was hamburgers, so he looked for a way to make a different burger for his diners. As the legend has it, he had a few ladles that he used to spoon the chili into bowls. When a customer wanted straight chili, he used the large ladle and the order was served. On the hamburger, however, he used the small ladle, calling that “hamburger size”. And finally, he came up with a variation, serving the larger amount of chili over an open faced burger and then covered it with cheddar cheese and chopped onions. This open-faced sandwich was henceforth referred to as “chili size”, and sold for 20 cents as opposed to the chili burger for 15 cents. Soon, people all over Los Angeles were asking for a chili size, or sometimes ordering just the straight chili in a bowl as a “bowl of size”. By the time Tommy de Forest closed up his restaurant in 1958 due to financial difficulties, the chili size was a popular item all over the West Coast.
So there you have it! Mystery solved! It's all about the ladle and in this case, size matters. Regardless of the name, this is a delicious meal to serve your family that can easily be made stove top in one skillet. Set out the toppings and let the family go to town. Eat it sloppy with a fork or neatly with the top bun attached. No matter how you choose, it is going to be delicious.
This is also a great way to do a leftover makeover with chili from another night. We used Rick's Woodsman's chili that he made a giant pot of last week to make our chili size. We freeze in meal sized containers and then use it for so many thing besides enjoying a bowl of chilli.
I hope you give this diner style chili size a try sometime soon and I hope you love it!
Happy Eating!
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Creamy Italian Sausage Pasta [Ready in 20 Mins!]
Creamy Sausage Pasta is the perfect dinner dish to whip up when you’re running low on time and ingredients. It’s ready in just 15-20 minutes, and PACKED with flavour. The whole family will love this incredible Italian sausage and cheese loaded pasta! Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Who doesn’t love a one-pot meal! The creamy pasta sauce takes no effort for the amount of flavour it carries, and it’s super filling. You can use any kind of pasta you like, although we love penne for scooping up all that delicious sauce.
The best part? Double the recipe and cook it as a batch – you’ll have plenty of leftovers for work lunches or to freeze for an easy-mode dinner for another night.
???? Ingredients:
500 g Italian sausages skins removed (or beef sausages + 1/2 tsp fennel seeds or Italian herbs)
300 g penne pasta
6 mushrooms sliced
2 cups baby spinach fresh
2 cups thickened cream / heavy cream or bechamel/white sauce
1 cup pecorino romano cheese or parmesan
1 onion chopped
2 garlic minced
1 tbsp olive oil
???????? Recipe Steps:
00:00 - How to Make Creamy Sausage Pasta
00:04 - Cook pasta to packet directions
00:13 - Sautee onions, garlic and mushrooms
00:21 - Add the Italian sausages, chop and cook in pan
00:29 - Pour in the cream, add baby spinach and parmesan
00:43 - Add cooked pasta and stir through until coated
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Whip It Up! with Michael Mack Southwest Canned Chili With Jiffy Cornbread
Chilli:
I used Red beans, Black beans, and Chili beans (1 Can Each) but you can use what you like.
Also Meat is included in my recipe but you can always do without the meat or substitute it with what ever you like! Make your own and let me know how it turned out!
1 Can of Corn
1 Can of Stew Tomatoes, (Diced tomatoes work as well)
1 Pepper
1 Onion
Chilli pepper
Cayenne Pepper
Paprika
and salt to taste
Cornbread
ONE Jiffy box per pan!
I used heavy cream instead of Milk, water works as well!
A nice amount of honey, it up to you! I LIKE HONEY!
Jami's Ground Beef Enchiladas
Hello there! In this video I made a good friend of mines recipe for some delicious enchiladas. It's a different take on your traditional enchiladas but it is very good! I hope you enjoy joy as my family does. Have a Blessed Day ????
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Music: bensound.com
Jami's Ground Beef Enchilada Casserole
Ingredients:
-2 1/2 Lb. of ground beef
-1/2 medium onion ,diced
- 1tsp. garlic powder
-1tsp. dehydrated onions
- 1 tsp.of pepper
-1 tsp salt
- 12 medium flour tortillas
-1 can of cream of mushroom soup -10.5 oz
-1 can of cream of celery soup- 10.5 oz.
-1 can of cheddar cheese soup -10.5 Oz
-3 small 4.5 oz cans of diced green chilies
-1 Cup of sour cream,
-2 lb of grated cheddar cheese
*Optional
1 small can sliced olives and diced jalapenos or additional diced fresh onion
Directions: preheat oven to 350°.
In a dutch oven or skillet fry your ground beef together with diced onions and spices until meat is browned and caramelized. Make sure you chop meat into crumble pieces. Drain me into another bowl with a slotted to spoon to remove oil set aside.
In another bowl add your three cans of soup along with your three small cans of Ortega chili, 1cup of sour cream and whisk ingredients together until smooth and well Incorporated. Optional ingredients can be added at this time if desired. Set aside
In a 9x13 casserole dish add some dollops of the enchilada sauce to form a even light layer of sauce on the bottom of the dish. Layer four flour tortillas down topped with more chili mixture.( Don't overdo this,just a nice smear) Add a generous sprinkle of meat across the tortilla layer, top with shredded cheese and repeat 2 times for a total of 3 tortilla layers. *** Spread a thin layer of of chili cream mixture on a tortilla and place chili cream side face down on meat & cheese layer. .You should end up with chili cream layer, top with any remaining crumbled meat, chili cream and top with a layer of cheese.
*At this time you may garnish with other half diced onion or sliced olives if desired.
Cover loosely with a piece of aluminum foil folded in half to form a tent , do not directly on casserole, lightly cover. Bake in the oven at 350° for about 30 minutes. Remove foil and bake an additional 15 to 20 minutes until melted or golden and bubbly, whichever you prefer.
** I used 1 1/2 lbs ground beef but you can use up to 2 lbs.