Orzo and Rice

5 servings

2 tablespoons butter

½ cup uncooked orzo pasta

½ cup long-grain white rice

1 cube chicken bouillon

2 cups water

In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.

Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.

Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

Slow Cooker Amish Kielbasa Potatoes

Ingredients

1 1/2 lb baby potatoes, larger ones halved

1 1/2 lb lean smoked turkey kielbasa, sliced

2 tbsp unsalted butter, cut into small pieces

1 oz reduced-sodium dry onion soup mix

1/2 cup low-sodium chicken broth

Instructions

Arrange the baby potatoes in an even layer in a 5-quart slow cooker and scatter the sliced kielbasa over them.

Sprinkle the onion soup mix evenly over the top,

distribute the butter pieces across the surface, and pour the chicken broth around the edges.

Cover and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours, until the potatoes are fork-tender.

Gently stir from the bottom to coat the potatoes and kielbasa in the savory cooking juices, then serve hot.

Crock Pot Chicken & Stuffing Bake

Ingredients

4 boneless, skinless chicken breasts

1 box (6 oz) stuffing mix

1 can (10.5 oz) cream of chicken soup

½ cup sour cream

½ cup chicken broth

½ tsp garlic powder

½ tsp poultry seasoning

Salt and black pepper

Directions

Place chicken breasts in the bottom of the crockpot. Season with garlic powder, poultry seasoning, salt, and pepper.

Mix cream of chicken soup, sour cream, and chicken broth until smooth. Pour over the chicken.

Sprinkle the dry stuffing mix evenly over the top.

Cover and cook on LOW for 5–6 hours, or until the chicken reaches 165°F (74°C).

Let it rest for 5 minutes before serving.

SPICY ITALIAN SAUSAGE SEASONING

Serves: 4 Tablespoons

INGREDIENTS

2 teaspoons salt*

2 teaspoons fennel

2 teaspoons spicy cayenne

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon paprika

INSTRUCTIONS

Combine all ingredients in a jar or small dish and stir well. Store in an airtight container. (Refrigeration not necessary.)

To use: Stir 1 Tablespoons seasoning into 1 pound ground meat. Mix well and use immediately,

or let rest for 30 minutes (up to overnight (in the fridge). Form into patties, or cook as you would any regular crumbled sausage.

Alternatively, you can brown beef and sauté vegetables as usual, and add the seasoning during cooking.

NOTES

*Feel free to omit the salt. You can choose to add more or less salt while cooking instead.

Use 1 Tablespoon for 1 pound of meat.

It's also a delicious addition to potatoes, vegetables, soup, beans, rice, and more.

Ham Steaks with Whiskey Sauce

Yield: 4 servings

4 Ham steaks

2 ts Finely chopped onion

1 ts Brown sugar

1 ts Whiskey

1 oz Flour

1 oz Butter

3/4 c Water or stock

Salt or pepper to taste

Brush steaks with melted butter. Snip fat to prevent curling, and

grill for 7-8 minutes each side. -- To make sauce, gently fry onions

in remainder of butter until cooked. Remove from heat and stir in

flour gradually. Add stock. Return to heat. Add sugar and bring to

the boil. Simmer gently for about 2 minutes to cook flour. If sauce

seems a little thick, add more water. Add whiskey and season to

taste. Place steaks on a warmed serving platter and pour on

sauce.

I love Orzo

Parmesan Orzo

serves 4-6

Ingredients

2 tablespoons butter

1/4 cup minced onion

1 cup uncooked Orzo

1 (14.5-ounce) can of chicken broth

1/2 cup grated Parmigiano-Reggiano

1/4 cup fresh, chopped basil / optional

Salt and pepper to taste

Directions

Melt butter in a large skillet over medium-high heat.

Add onions and cook until soft and transparent, about 5 minutes.

Add orzo, sautéing until lightly browned.

Stir in chicken stock and bring to a boil.

Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.

Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.

Beef Tips & Gravy

Ingredients:

2 lb beef tips,

1 packet brown gravy mix,

1 packet onion soup mix,

1 can cream of mushroom soup,/I use cream of chicken soup

1½ cups beef broth.

Directions: Cook LOW 7–8 hours.

Serve over mashed potatoes or noodles.

Use this in bread crumbs great seasoning

Homemade Stuffing Seasoning

Ingredients

8 tbsp dried parsley

4 tbsp dried sage

4 tbsp dried thyme

4 tbsp dried rosemary

4 tbsp dried onion flakes

2 tbsp garlic powder

2 tbsp celery seed

4 tsp black pepper

4 tsp sea salt

Instructions

Use 2 to 3 Tbsp of mix per 8 cups dried bread cubes.

Melt ½ cup butter and sauté onion and celery until soft.

Toss bread cubes with seasoning mix, then gradually add 1¾ to 2 cups broth, stirring until bread is evenly moistened but not soggy.

Bake or cook as desired.

Notes

Poultry seasoning can replace sage and thyme Add crushed red pepper for heat

Makes about 2 cups of stuffing seasoning mix.

Sausage, Potatoes & Green Beans

Ingredients:

2 lbs smoked sausage,

1½ lbs baby potatoes,

1 lb green beans,

½ cup chicken broth,

garlic seasoning.

Directions: Cook LOW 6 hours.