Sausage and Vegetable Skillet Dinner

I have been trying to find more "1 Pan" dinners. Found this one in a magazine my Mother-in-law gave me, and decided to try it out. It was good! We all actually thought it would make a great "hearty" breakfast, as well.

Sausage and Vegetable Skillet Dinner
adapted from Taste of Home magazine
submitted by Camille

1 Tbsp Olive Oil
1 large onion, chopped
1 pkg (12 oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/8 tsp crushed red pepper
8 medium red potatoes (about 2 lbs), thinly sliced
1 pkg (10 oz) frozen corn
1 1/4 cups veggie broth
1/4 tsp pepper
2 cups fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes: cook for 1 minute longer.
Add the red potatoes, corn, veggie broth, and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Chicken Tamale Casserole

Found a new food blog, saw this recipe and HAD to try it!!! It was very yummy!!! All of us loved it, even my Tucker (which is QUITE a feat!!). Just so you know, this is more of a sweet dish...the corn bread makes it a little on the sweet side. But, with the enchilada sauce, I thought it evened it all out quite nice. Very yummy, and will definitely be made again in our house!!

Chicken Tamale Casserole
submitted by Camille
(from Taste and Tell)


1 cup shredded cheddar cheese, divided (I like to use Sharp Cheddar)
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne pepper)
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (I used medium)
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Chicken and Corn Chowder with Sweet Potatoes

Such a delicious Chowder!!! Made this last Saturday night for dinner with some corn muffins. Perfect meal for the stormy/rainy weather we had!!!

Chicken and Corn Chowder with Sweet Potatoes
submitted by Camille
(from My Kitchen Cafe)
3 cups whole milk (we only drink 1% milk in our house, that's what I used and I thought it turned out just fine!!!)
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.