Tagged: sausage
Chicken Skilletini
Chicken Skilletini
2 tbsp. vegetable oil
1 rotisseri chicken, shredded
1 link Andouille sausage, sliced thin
2 c. Creole diced veggies
1 can stewed tomatoes
1 jar spaghetti sauce
2 cloves garlic, minced
2 tbsp. red pepper flakes (optional)
1 tbsp. minced onion
1 tbsp. salt
½ tbsp. black pepper
Angel hair pasta, prepared
Shredded parmesan
In a skillet, cook chicken, sausage, and veggies in oil until veggies are tender. Add tomatoes, spaghetti sauce, and seasonings. Heat through. Add to pasta and top with parmesan.
Serve with Garlic Asparagus and a thick slice of garlic bread.
Printable Recipe:
Stuffed Pork Loin
Want to be a hero? Make everything with bacon. Start with this…
Stuffed Pork Loin
1 lb. Italian sausage
1 box Pork Stove Top Stuffing, prepared
1 c. Mozzerella, shredded
1 lb. bacon
2-3 lb. pork loin
2 tbsp. Italian seasoning
1/2 c. Parmesan, shredded
Preheat oven to 350 degrees. Cook the sausage in a pot (with a lid) and drain. Prepare the stuffing according to the package directions in the same pot (this is where you will use the lid). Fluff with a fork and add mozzarella to the mixture until melted. Set aside. Weave the bacon on top of a sheet of foil. Flay the pork loin to about ½” thick and lay on top of the bacon. Add a layer of stuffing on top of the loin, about 1” thick. Roll it all together and place the seam side down. Pick up the loin using the foil and place in an ungreased casserole dish. Bake until internal meat temperature is 160 degrees (it took 1 hour and 15 minutes for me). Top with Parmesan.
I served this with green beans (with bacon) and fried red potatoes (with bacon) and it was something special. It was so good, I took a picture from every angle of my plate.
Printable recipe:
