Week of May 5th - TWO new recipes!

[NEW!] SPICY SAUSAGE & RICE CASSEROLE

Ingredients:

28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions:


1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.

3.     Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

PARMESAN CRUSTED CHICKEN

Ingredients:

½ cup mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breasts
4 tsp Italian seasoning dry bread crumbs

Combine mayonnaise and cheese.  Spread on chicken, then sprinkle with bread crumbs.  Bake at 425 for 20 minutes.


[NEW!] SLOW COOKER BEAN AND SPINACH ENCHILADAS


Ingredients:

    1 15.5-ounce can black beans, rinsed
    1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
    1 cup frozen corn
    1/2 teaspoon ground cumin
    8 ounces sharp Cheddar, grated (2 cups)
    kosher salt and black pepper
    2 16-ounce jars salsa (3 1/2 cups)
    8 6-inch corn tortillas, warmed
    1 medium head romaine lettuce, chopped (6 cups)
    4 radishes, cut into matchsticks
    1/2 cup grape tomatoes, halved
    1/2 cucumber, halved and sliced
    3 tablespoons fresh lime juice
    2 tablespoons olive oil
    sliced scallions, for serving

Directions:

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Cover and cook until heated through, on low for 2½ to 3 hours.

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

GINGER CHICKEN WITH PEACHES AND ONIONS

Original recipe here.

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)

Preheat oven to 450 degrees.  Place peaches and onions on a large rimmed baking sheet; season with salt and pepper.  Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.

Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper.  Arrange chicken skin side up among peaches and onions. 

Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes.  Serve chicken with white rice, peaches and onions.