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Thursday, October 27, 2011

Sausage Potatoe Bake

Serves 4

INGREDIENTS:
1/3 cup olive oil
3 garlic cloves
6 potatoes thinly sliced
4 italian sausages
1 cup onion
1 green pepper chopped
1 cup mushrooms sliced
3 tbls Italian spice
For Extra spice add a couple dashes crushed red peppers
Shredded Cheese

DIRECTIONS:
Add ¼ cup oil sauté cloves, potatoes.  Cook for about 5 minutes, then add sausage until browned. Add onions, peppers, wine, mushrooms  and spices. Preheat oven to 375. Cook for 5 minutes.  Top with cheese and bake for 15-20 until everything is done and cheese is bubbly. Serve.

Enjoy-
The Lineman's Wife

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Wednesday, October 26, 2011

Chicken Spiedini

Serves 3



INGREDIENTS:
3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese cut into 2-inch cubes (For a lighter version use light string cheese)
1/2 cup high-quality olive oil (For lighter version use spray olive oil)
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

DIRECTIONS:
Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

Enjoy-
The Lineman's Wife



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Tuesday, October 25, 2011

Pumpkin Woopie Pies

Makes 6 Large, 10 Medium
 INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tbsp flour
 1/2 cup canned pumpkin
1/3 cup butter
2 tsp ground cinnamon
1 egg
Filling
2/3 cup marshmallow creme
1/3 cup butter
2/3 cup powdered sugar

DIRECTIONS:
Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.

On an ungreased cookie sheets, drop dough by a spoon full 2 inches apart. Lightly press tops with spoon.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about a spoon full of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.

Wednesday, October 19, 2011

Jambalaya

Serves 4
This recipe I adapted from Rachel Ray. So easy and The Lineman loved it.

INGREDIENTS:
1 1/2 cups white rice
1 tbsp olive oil
1 tbsp butter
2 medium chicken breast
3/4 lb spicy sausage (I used pre cooked that I cooked slice up and simmer)
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper chopped
1 bay leaf, fresh or dried
 2 pinches Cayenne pepper
 3 tbsp flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can chicken broth
1 teaspoon cumin
1 rounded teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce

DIRECTIONS:
Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and simmer for 5 minutes. Remove Bay leaf.

Stir in rice and let simmer 5 more minutes stir frequently. Serve.

Enjoy-
The Lineman's Wife

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