Tag: Dinner

Smoked Sausage Sheet Pan Dinner

Can I just tell you how much I love a smoked sausage sheet pan dinner? It’s simple and requires minimal to no measuring. The ingredients can be on hand and everyone in my house will devour it! It has definitely been a go to meal in this season of life we are in with me marathon training, my babies (albeit big babies) not able to drive, BUT involved in nine sports between the two of them, and both the Mr and I working full time jobs. But I don’t measure so I have a hard time coming up with a “recipe” for this smoked sausage sheet pan dinner. 

But then I got to thinking, “That’s the beauty of it.” Sheet pan dinners are customizable. You don’t need to measure. You don’t need a bunch of specific recipes. It’s a “clear the pantry and fridge” kind of recipe. And aren’t those some of the best? Recipes you can throw together without much thought, especially when decision fatigue has set in (Yes, I am a mom and a teacher AND in my 40s….decision  fatigue is freaking real). 

So here we go, my take on a sausage sheet pan dinner.

Your Ingredients 

  • 12 ounces smoked sausage (we typically do a kielbasa rope) 
  • 1 pound yukon gold potatoes (1-2 per serving) 
  • 4-6 cups of chopped vegetables (onions, brussels sprouts, sweet potatoes, carrots, broccoli, green beans, you name it) 
  • Olive oil

Your Steps to a Smoked Sausage Sheet Pan Dinner 

Preheat the oven to 425 F. While the oven is preheating, slice the smoked sausage into about 1.5 inch slices.  Cut the potatoes into about 2 inch cubes and prep the vegetables to be similar in size. (Side note: It doesn’t seem to matter how many vegetables I make, they always disappear so I make more than I think we need because who’s going to be sad about their kids eating MORE veggies?)

Combine the potatoes and vegetables in a large bowl.  Drizzle with olive oil and toss. Season with your favorite seasoning combination. We typically keep it simple with kosher salt, cracked pepper, and some garlic powder.  

Spray a sheet pan with cooking spray. Spread the potatoes and vegetables into a single layer on the pan. Sprinkle the sliced sausage on top. 

Bake for 20-25 minutes, until the potatoes are cooked through. Serve it up! 

Note: If you choose less dense vegetables like beans, snap peas, or mushrooms, you may want to season those separately and add them after about 10 minutes of cook time. I have done it both ways (cooking it all at once and adding them separately) and it works fine either way! 

Choose your veg!
Chop and season!
Spread it out!
Serve it up!

Smoked Sausage Sheet Pan Dinner

Quick and easy smoked sausage sheet pan dinner with roasted vegetables and potatoes. A simple, customizable recipe for busy families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

Ingredients
  

  • 12 ounces smoked sausage we typically do a kielbasa rope
  • 1 pound yukon gold potatoes 1-2 per serving
  • 4-6 cups of chopped vegetables onions, brussels sprouts, sweet potatoes, carrots, broccoli, green beans, you name it
  • Olive oil

Instructions
 

  • Preheat the oven to 425 F.
  • While the oven is preheating, slice the smoked sausage into about 1.5 inch slices.
  • Cut the potatoes into about 2 inch cubes and prep the vegetables to be similar in size.
  • Combine the potatoes and vegetables in a large bowl. Drizzle with olive oil and toss. Season with your favorite seasoning combination. We typically keep it simple with kosher salt, cracked pepper, and some garlic powder.
  • Spray a sheet pan with cooking spray. Spread the potatoes and vegetables into a single layer on the pan. Sprinkle the sliced sausage on top.
  • Bake for 20-25 minutes, until the potatoes are cooked through. Serve it up!

Notes

Note: If you choose less dense vegetables like beans, snap peas, or mushrooms, you may want to season those separately and add them after about 10 minutes of cook time. I have done it both ways (cooking it all at once and adding them separately) and it works fine either way!
Keyword family friendly, kielbasa, sheet pan, sheet pan dinner, smoked sausage, weeknight meals
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Salisbury Steak

For as long as I can remember, my birthday meal has been Salisbury Steak. I can still see the recipe in my mom’s Betty Crocker Big Red Cookbook. She made it for me every year without fail. It was the only time each year that we ate it, even though I know that we all loved the classic comfort food circa 1980. 

When I went away to college, it was one of the first recipes I wrote down on a notecard to have handy in our first apartment. It has definitely seen it’s better days, but I still love it!

Now, the Mr and I keep up with the tradition, although we have modified the original recipe just a bit. Again and again, I eat that first bite with my eyes closed and a huge, satisfied grin on my face, wondering why we only make it once a year. I made the promise last week that we will be making Salisbury Steak more often. It’s such a comfort and brings the whole family such joy. I love to serve them with mashed potatoes (the only time I really crave mashed potatoes) and peas, but you do you! 

Want to share a piece of my birthday joy with me? Let’s get cooking! 

Your Ingredients for Salisbury Steak 

  • 2 pounds of ground beef
  • ⅔ cup dry bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • 2 eggs
  • 4 small onions (2 large), sliced
  • 1 package baby bella mushrooms
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup of milk 
  • 1 ¼ cup water
  • 3-4 teaspoons beef broth base (I love love love Orrington Farms)

Your Steps to Salisbury Steak 

In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing in the oven is a great idea too!)

Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan. 

In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms. 

Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties. 

I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!

Salisbury Steak

Discover a delicious and easy-to-make Salisbury steak recipe, featuring savory, tender patties smothered in a rich, flavorful gravy. Perfect for family dinners or a comforting meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 10 patties

Ingredients
  

  • 2 pounds of ground beef
  • ⅔ cup dry bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • 2 eggs
  • 4 small onions 2 large, sliced
  • 1 package baby bella mushrooms
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup of milk
  • 1 ¼ cup water
  • 3-4 teaspoons beef broth base

Instructions
 

  • In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing them in the oven is a great idea too!)
  • Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan.
  • In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms.
  • Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties.

Notes

My go to for beef broth base is Orrington Farms. I love that I can control how much I add.
I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!
Keyword comfort food, gravy, ground beef, mushrooms, onions, salisbury steak
Tried this recipe?Let us know how it was!

Looking for other great dinners?

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Kale and White Bean Sausage Soup

Kale and White Bean Sausage Soup

Gosh my friends, I love me some soup season. I do believe that I could eat soup every week without complaint, even in the heat of the summer. But this time of year? When fall is sneaking up on us and it’s sweatshirt season but the sun is still warm in the afternoon? That’s just about the perfect time of year. Around our house, it’s all the time we start thinking about clearing out our freezer because hunting season is just around the corner. Right now, our freezer is full of our Italian sausage inspired venison and we are using it in so many ways, including this awesome kale and white bean sausage soup. 

This soup was also inspired by one of my oldest friends. We don’t talk too often, but when we do, it often begins with a text about the food one of us is cooking. About a month ago, he texted me to say he loves cooking in cast iron for soup; that he often makes the soup in the morning, puts the cover on it, and lets the flavors meld together for a few hours. This time, it was a bean, roasted tomato, and artichoke soup. Well, needless to say, the pictures looked amazing!

Of course I needed it in my life

I switched it up a bit, adding the sausage and extra beans. When I described a kale and white bean sausage soup to my kiddos, they were immediately sold. I’ll be honest, I was a bit surprised they were ready for the kale as they don’t love cooked greens, but excited kids means mom has to make the soup pronto. 

When it was done, my babies ate multiple servings and I had to say that I was planning on leftovers for lunch the next day so they would stop. I hope your family loves it as much as mine did. It will definitely be a dinner one repeat at our house, I’ll tell you that! Let’s start cooking!

Your Ingredients

  • 1 pound ground Italian sausage (We use ground Italian venison. It’s great!)
  • 3 cans cannellini beans, drained and rinsed
  • 5 cups chicken stock 
  • 1 cup diced onion, about two small onions
  • 1 cup diced celery, about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes (I prefer Yukon gold) 
  • 4 cloves garlic, minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese, optional 

Your Steps to Kale and White Bean Sausage Soup

Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.) 

Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans. Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (immersion) blender. I like to do this in a wide mouth mason jar. 

Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically. Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock. Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and perhaps some shaved Parmesan as well as salt and pepper to taste. Cook for an additional 5 minutes, 

Serve with crusty bread, a salad, and additional shaved Parmesan.

All the ingredients for Kale and White Bean Sausage Soup
Simple ingredients, great soup!
Soften them up.
Vegetables cooked down for soup
Veg and bean puree!
Nearly there.
Kale and White Bean Sausage Soup
Serve it up! Delish!

Tools of the Trade

I love all things from the The Lodge Cast Iron, but most of all, I love my Dutch Oven; so much so that I actually own three of them! They are great for soups and stews as well as bread baking. They can go straight in the oven from the stove top and hold heat so well. A stick blender is awesome in this recipe as well!

Kale and White Bean Sausage Soup

This Kale and White Bean Sausage Soup is a nutritious and hearty dish that is perfect for the fall season. It is sure to warm you up on a cold day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 6

Equipment

Ingredients
  

  • 1 pound ground Italian sausage
  • 3 cans cannellini beans rinsed
  • 5 cups chicken stock
  • 1 cup diced onion about two small onions
  • 1 cup diced celery about two ribs
  • 1 cup diced carrot
  • 1 ½ cups diced potatoes I prefer Yukon gold
  • 4 cloves garlic minced
  • 2 cups kale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Shaved Parmesan cheese optional

Instructions
 

  • Begin to heat a large dutch oven over medium-high heat. Add Italian sausage and brown. (Option to add a bit of oil to the pan before you add the sausage. I find that it helps keep the sausage from sticking.)
  • Meanwhile, dice the onion, celery, carrots, and potatoes. Additionally, drain and rinse the cannellini beans.
  • Combine 1 ½ cans of beans and about 1 cup of chicken stock. Blend with a stick (hand) blender.
  • Once cooked through, remove browned sausage and drain. Add the olive oil to the Dutch oven and heat over medium. Once hot, add the diced onions, celery, and carrot. Cook until soft, about 7-10 minutes, stirring periodically.
  • Add the garlic and cook for an additional 30 seconds. Add the diced potatoes, beans, pureed beans, and remaining chicken stock.
  • Bring to a simmer and cook for 20-25 minutes, until the potatoes are soft. Add the kale and shaved Parmesan (optional) as well as salt and pepper to taste. Cook for an additional 5 minutes, until the kale is soft.
  • Serve with a salad and crusty bread.
Keyword cannellini beans, cast iron, cast iron cooking, comfort food, dairy free, fall eats, Italian sausage, Italian venison, kale, Potatoes, soup, white bean
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JessLeave a comment

Stuffed Pepper Skillet

If the Mr is cooking at our house, there are likely three distinct quantities of food: protein (usually venison chops), roasted potatoes, and some form of steamed vegetable. Is it delicious? Absolutely. It just isn’t the way I cook. I love a good skillet or bake. Bring on the mixtures of flavors and more importantly, the leftovers so I don’t have to worry about making a lunch the next day. Because bakes and skillets are my jam, this simple stuffed pepper skillet was born. 

I don’t love raw peppers. I have grown to enjoy them cooked, and I know they are good for me so I try to infuse them into my dinners when I can. If you’ve been around for some time, you may have noticed that I don’t like super tedious recipes. I don’t want to make stuffed peppers in their truest form. That’s work (Ha!).  Let me make something good, filling, and full of nutrient dense ingredients that fits in a pan and I am the happiest of women. 

This stuffed pepper skillet seems to fit all the bills

It has protein from the Italian sausage (I use my Italian sausage inspired venison), starches in the rice, and it’s full of vegetables in the tomatoes, peppers, and onions. Even better? It has minimal hands-on time and once it’s time to cook the rice, you cover it and let it be. No stirring. No checking it constantly. Just get the veg cooked up and you’re almost done. 

And your family will love it (at least I hope they do!). The first time I made it, I was just using up sad ingredients from the fridge: halves of peppers and sad onions. I was trying to clear out some of the freezer before the Mr starts hunting again and we had a ton of Italian venison. As soon as my kids dug in, they said, “Of course you didn’t measure…it’s so good!” We quickly ate it three weeks in a row! On that third week, I measured so that I could share with all of you!

Ready to start creating this great, family friendly meal for the people you love too? Let’s go!

Your ingredients

  • 1 ½ cups chopped sweet pepper, any color
  • 1 ½ cups diced onion 
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage 
  • 1 can of diced tomatoes, unsalted 
  • 8 ounces tomato sauce 
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice 
  • 1 cup shredded cheese, your favorite kind
  • Pinch of red pepper flakes (optional) 
  • Salt and pepper, to taste

Your Steps to Stuffed Pepper Skillet

If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do. 

Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary (I use a half venison/pork mixture, so I don’t need to drain any extra fat).

Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary. 

Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly. 

If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt. 

That’s it. It really is such a simple meal that has you doing just a few things at the beginning and then setting and forgetting it. If you are busy at night, you could totally precook the sausage, onion, and peppers and just add everything together when you get home. 

Peppers and onions first to soften them up.
Add the Italian sausage
Rice and tomatoes next!
Stir it up and top with cheese.
Broil it a bit to melt it up.
Serve! Comfort and full of flavor!

Stuffed Pepper Skillet

This Stuffed Pepper Skillet is packed with flavor and simple to prepare, even on a weeknight, thanks to its minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American

Equipment

Ingredients
  

  • 1 ½ cups chopped sweet pepper any color
  • 1 ½ cups diced onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage
  • 1 can of diced tomatoes unsalted
  • 8 ounces tomato sauce
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice
  • 1 cup shredded cheese your favorite kind
  • Pinch of red pepper flakes optional
  • Salt and pepper to taste

Instructions
 

  • If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do.
  • Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary.
  • Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary.
  • Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly.
  • If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt.
Keyword cherry tomatoes, green peppers, Italian sausage, Italian venison, one pot meals, peppers, stuffed peppers
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Corn and Pancetta Chowder

Corn and Pancetta Chowder

If you’ve been around for any length of time, you know that I live for comfort food. Can it be cooked low and slow or as a bake? Then I am here for it. Specifically, soup season is my absolute favorite. I love all the things that come with creating a soup: chopping the veg, stirring periodically with love, and then smells that take over the house. It pairs so well with some homemade bread (I bake sourdough!) and a salad. All my favorites. So when I suddenly got to thinking about corn chowder, I looked in my fridge and pantry and this delicious corn and pancetta chowder was the result. 

Now you may be asking, “Why pancetta?” Friends, until a couple months ago, I had never cooked with it. A recipe I was trying out for a collab I do on Instagram called for it, and I gave it a try. And my goodness. It has quickly become a staple for cooking in my house. It’s just that good. If you want to skip the pancetta, you can totally do bacon instead. But I dare you to cook up some crispy pancetta and NOT want to eat the entire container. 

The rest of the ingredients are completely pantry items. You don’t even need heavy cream or half and half (which I have on hand maybe 30% of the time). The half blending of the simmered vegetables creates a creamy and thick chowder that’s divine. 

Ready to get cooking? Let’s go! 

Your Ingredients for Corn and Pancetta Chowder 

  • 4 ounces pancetta (or thick cut bacon, cut into small pieces)
  • 1 yellow onion, diced (about 1 cup) 
  • 2 celery ribs, diced (about ¾ cup) 
  • 3 cups diced potatoes (I left the skin on)
  • 1 teaspoon minced garlic 
  • ½ teaspoon pepper
  • 2 cups chicken stock 
  • 2 cups corn (fresh or frozen)
  • 2 ½ -3 cups milk, divided 
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme, to taste
  • Olive oil 

Your Steps 

Add a small amount of olive oil (2 teaspoons or so) to a soup kettle (I love my cast iron Dutch ovens). Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.

Meanwhile, dice onions, celery, and potatoes. Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes. Add potatoes and allow to cook for another 5 minutes. Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10 minutes. 

While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!). 

Once the potatoes are soft, add 1 cup of corn to the kettle. Then use an immersion blender to break down the vegetables about 50% of the way. I leave it in the kettle and just go by feel but you can remove 50-60% of the veg and do it in another container. Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup). 

Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it. Combine the reserved milk with the cornstarch and whisk together. Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes. 

Serve it up with some crusty bread, a salad, and garnish with reserved pancetta and corn (if you care to). 

It’s just fun!
Not pretty, but getting good!
Oh that pancetta!
Mixing it in!
So dang good!

Tools of The Trade

When I am making a soup or a stew you can bet I’ll be cooking in my cast iron Dutch oven. There’s just something special about it. I adore my flexible cutting boards and Orrington Broth Base is the best for quick chicken stock.

Corn and Pancetta Chowder

Corn and Pancetta Chowder

Thick and creamy, this corn and pancetta chowder is all you can ask for in a comforting bowl of soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 4 ounces pancetta or thick cut bacon, cut into small pieces
  • 1 yellow onion diced (about 1 cup)
  • 2 celery ribs diced (about ¾ cup)
  • 3 cups diced potatoes I left the skin on
  • 1 teaspoon minced garlic
  • ½ teaspoon pepper
  • 2 cups chicken stock
  • 2 cups corn fresh or frozen
  • 2 ½ -3 cups milk divided
  • 1 ½ tablespoons cornstarch
  • Salt and dried thyme to taste
  • Olive oil

Instructions
 

  • Add a small amount of olive oil to a soup kettle. Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.
  • Meanwhile, dice onions, celery, and potatoes.
  • Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes.
  • Add potatoes and allow to cook for another 5 minutes.
  • Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10-15 minutes.
  • While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!).
  • Once the potatoes are soft, add 1 cup of the corn to the mix.
  • Use an immersion blender to break down the vegetables about 50% of the way.
  • Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup).
  • Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it.
  • Combine the reserved milk with the cornstarch and whisk together.
  • Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes.
Keyword comfort food, corn chowder, pancetta, Potato Soup, soup, soup and stews
Tried this recipe?Let us know how it was!

Interested in other soup Recipes?

Check out some of the recipes below (or just head to my cooking page!)

JessLeave a comment

Air Fryer Southwest Chicken Skillet

I don’t know about you, but our air fryer is perpetually on the countertop during the summer. I’ll be honest, eight times out of ten, I am making homemade fries (SO GOOD!), but sometimes I am cooking protein in it. I love cooking up chicken in all sorts of ways. I dig chicken thighs, chicken breasts, you name it. But one of my favorite ways to cook up chicken is when it’s marinated and cut into bitesize pieces. This Air Fryer Southwest Chicken Skillet is a great way to do just that! 

Reasons I love this recipe? It’s FULL of color and flavor. Don’t skip the cilantro or onions (as long as you aren’t an ‘it tastes like soap’ kind of guy or gal. Man, my heart hurts for you. I could eat cilantro by the bucket!) It adds so much. 

It preps up SO fast with minimal dishes. The chicken gets marinated in a baggy and goes in the air fryer. Everything else goes straight in the skillet! You don’t even need much of a cutting board if you have scissors for the onions and cilantro. It sure made my dishwasher (my 12 year old kiddo) happy to see that I didn’t create a pile of dishes for him. 

Now, I went lighter on the spicy factor here. If you want some extra kick, feel free to top with some sliced jalapeño too! Also, no air fryer? No problem! You can easily cook up the chicken with the rice or on the side. I just like the texture the air fryer brings to the party.

Your Ingredients for Air Fryer Southwest Chicken Skillet 

  • 1 ½ pounds chicken breast, cubed into bitesize pieces
  • 1 cup long grain white rice
  • 1 can unsalted diced tomatoes
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • Fresh cilantro and green onions, optional 
  • Salt and pepper to taste 

Seasoning: 

One teaspoon each of:

  • chili powder
  • ground coriander
  • ground cumin 
  • paprika

One half teaspoon each of:

  • salt
  • garlic powder 
  • oregano 

Dash of cayenne pepper, to taste 

Your Steps to Air Fryer Southwest Chicken Skillet

Combine the spices to create a seasoning mix for the chicken. Reserve ½ tablespoon and set aside for seasoning the rice. 

Mix the rest of the seasoning with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate in the refridgerator for at least 3 hours. 

When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste. 

Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice. 

Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions. 

Spices make me happy!
Marinate it up!
Cook it up!
Almost there!
That chicken though!
Add the cheese…
And some cilantro.
Chicken on top!
And served.

Looking for other recipes?

Give my cooking page a try! Or maybe you need to add a sweet treat to your dinner? Baking is the way to go!

Southwest Chicken Skillet

Air Fryer Southwest Chicken Skillet

The use of an air fryer and a skillet make this dish a cinch to make! Minimal dishes and full of flavor, you're sure to love this air fryer Southwest Chicken Skillet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinate 3 hours
Course dinner, Main Course
Cuisine American, Southwest
Servings 6 servings

Equipment

Ingredients
  

  • 1 ½ pounds chicken breast cubed into bitesize pieces
  • 1 cup long grain white rice
  • 1 can unsalted diced tomatoes
  • 1 can black beans rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • Fresh cilantro and green onions optional
  • Salt and pepper to taste

Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • Dash of cayenne pepper

Instructions
 

  • Combine seasoning mix. Reserve ½ tablespoon and set aside for seasoning the rice.
  • Mix the remaining seasoning mix with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate for at least 3 hours.
  • When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste.
  • Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice.
  • Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions.
Keyword 30 minute meals, air fryer, chicken, rice, skillet, Southwest, Tex Mex
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Hamburger Helper

When I am asked what my niche is as a food blogger, I have a hard time coming up with a description because I truly am a dabbler. I love to can and preserve food from our homestead. I am a baker and comfort food is my jam. When I start to think about it deeper and see the big picture, my passion is creating good food for families from scratch. This homemade hamburger helper is such a perfect example of it. 

I don’t know about you, but I grew up eating a lot of hamburger helper as a kid. It was delicious, but now, I try to avoid as much pre-packaged and processed food as possible. When a friend shared her version of homemade hamburger helper, I had to give it a try. The skillet quickly became a family favorite and I had to ask if I could share it here. 

This homemade hamburger helper cooks up just a quick, if not quicker, than the box stuff. It’s a delicious and so simple recipe for busy people who still want to put good food on the table for their families. And without all the preservatives and added salt, it’s a meal parents can feel good about their kiddos devouring. 

Your Ingredients 

  • 1 pound ground protein (beef, venison, turkey)
  • 1 teaspoon onion powder 
  • ¼ teaspoon ground pepper
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder 
  • 6 ounces tomato paste or 8 ounces tomato sauce 
  • 1 ½ cups milk of your choice (regular, almond, etc) 
  • 1 ½ cups low sodium beef broth
    3 cups egg noodles
  • 1 ½ cups shredded cheddar cheese 
  • Olive oil, optional 
  • Salt, to taste

Your Steps to Homemade Hamburger Helper

Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary. 

Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes. Stir in milk and beef broth. Bring to a boil. Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through. Remove from heat and stir in cheese. Season with salt if needed. 

Spice blend!
Add in the tomato paste.
Cook it up.
Stir in the cheese.
Serve it up.
Dinner is served!

Homemade Hamburger Helper

Comfort food at its finest with the flavors of childhood without all the preservatives.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 servings

Ingredients
  

  • 1 pound ground protein beef, venison, turkey
  • 1 teaspoon onion powder
  • ¼ teaspoon ground pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 ounces tomato paste or 8 ounces tomato sauce
  • 1 ½ cups milk of your choice regular, almond, etc
  • 1 ½ cups low sodium beef broth
  • 3 cups egg noodles
  • 1 ½ cups shredded cheddar cheese
  • Olive oil optional
  • Salt to taste

Instructions
 

  • Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary.
  • Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes.
  • Stir in milk and beef broth. Bring to a boil.
  • Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through.
  • Remove from heat and stir in cheese. Season with salt if needed.
Tried this recipe?Let us know how it was!

Looking for other recipes?

Check out some great, family-friendly recipes below!

Jess1 Comment

Sweet Potato and Pea Pilaf with Chicken

I live for creating meals from pantry ingredients. It’s so fun to look into my cupboards and cabinets to see what I have and what I can create from it. Case in point: this Sweet Potato and Pea Pilaf with Chicken. I have this awesome little natural food store that I get to frequent often. When I am there, I can’t help but purchase one or two fun and new bulk ingredients to try out later. Recently, it was basmati rice. 

Our lives have become consumed by basketball. Both of my babies are playing and weekends are for tournaments. That means I don’t get to meal prep the way I love to. While it’s hard for me to give up that much time each weekend, I also see my kiddos flourishing on the court and I am here for that. So the scene: Sunday afternoon. Me, thinking, I have to get some food on the table when the Mr. gets home. A few google searches and recipe magazine flipping inspired this creation from the pantry! 

And I will tell you, my son wasn’t thrilled that I did peas and sweet potatoes. He didn’t get it and complained as pre-teens do. Then he ate dinner and promptly declared he got all the leftovers and requested it again a week later. I don’t know about you, but I call that a major win in the recipe world! I am so excited for you to give it try! 

Your Ingredients 

  • 2½ tablespoons extra virgin olive oil, divided 
  • ½ medium yellow onion
  • 1 teaspoon minced garlic 
  • 2 cups white basmati rice
  • 1 teaspoon tarragon 
  • 3 cups low-sodium chicken broth, heated 
  • 1 pound chicken breast
  • 1 sweet potato, peeled and diced (about 2 ¾ cups)
  • 12 ounces frozen peas (about 2 ½ cups) 
  • Salt and pepper 

Your Steps to Sweet Potato and Pea Pilaf with Chicken

Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic. Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully. You will be so sad if you burn your rice. 

Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes. Remove the rice from the heat and allow it to sit for an additional 15 minutes. 

While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Season the chicken with salt and pepper on each side and place on one half of the baking sheet. In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven). 

Dice chicken into bite-size pieces. Combine rice mixture, diced chicken and sweet potato and frozen peas. Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes. Serve up hot on its own or with another vegetable side (I don’t think you can ever have enough!) 

Dice it up! Onions and sweet potato!
Get it roasting!
Look at those onions!
Sautè the rice
Perfectly cooked!
Chicken, peas, and sweet potato!
Mix in the rice mixture!
Baked and delish!
Serve it up!

Tools of the Trade

You’ve got to love a good Pyrex baking dish and flexible cutting boards are a must!

Looking for some other meal inspiration? The recipes below are some of my favorites! If they don’t scream “make me” I recommend checking out my cooking page!

Sweet Potato and Pea Pilaf with Chicken

Pantry and freezer ingredients combine in this Sweet Potato and Pea Pilaf with Chicken for a simple and delicious complete meal the whole family will enjoy!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 2½ tablespoons extra virgin olive oil divided
  • ½ medium yellow onion
  • 1 teaspoon minced garlic
  • 2 cups white basmati rice
  • 1 teaspoon tarragon
  • 3 cups low-sodium chicken broth heated
  • 1 pound chicken breast
  • 1 sweet potato peeled and diced (about 2 ¾ cups)
  • 12 ounces frozen peas about 2 ½ cups
  • Salt and pepper

Instructions
 

  • Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic.
  • Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully for burning.
  • Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes.
  • Remove the rice from the heat and allow it to sit for an additional 15 minutes, still covered.
  • While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
  • Season the chicken with salt and pepper on each side and place on one half of the baking sheet.
  • In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven).
  • Dice chicken into bite-size pieces.
  • Combine rice mixture, diced chicken and sweet potato and frozen peas.
  • Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes.
Keyword Brown Rice, chicken, peas, sweet potato
Tried this recipe?Let us know how it was!

JessLeave a comment

Tuna and Broccoli Skillet

When I cook, I go all in. Over the years, I have become determined to avoid adding overly processed food and box dinners for my family. I don’t always succeed (let’s be honest, that blue box of Mac and Cheese is pretty dang good sometimes!), but I would say that the food that I cook is from scratch, oh, I don’t know, 70% of the time? So when my kids requested Tuna Helper a few months ago, I was determined to make it my own. After a little experimentation, I came up with a great, simple alternative to the boxed stuff and I can’t wait to share my one pot tuna and broccoli skillet. 

This tuna and broccoli skillet can come together in just over 30 minutes AND you can make it by only dirtying four dishes: 

  • A large skillet or saucepan
  • A cutting board 
  • A knife
  • A strainer

That’s it. Everything will be cooked in the same pan (winning!) and after you strain the noodles, you can put the vegetables on top while you make the roux. I love to avoid extra dishes as much as possible (we don’t have a dishwasher so everything is done by hand in our house). 

Ready to get cooking for a weekend or weeknight meal? I can’t wait to share!

Your Ingredients

  • 12 ounces tri-colored rotini (or any other pasta shape your family loves) 
  • 4 cups broccoli, chopped
  • 1 ½ tablespoons olive oil 
  • ½ cup diced onion 
  • ½ tablespoon garlic 
  • 1 ½ cups sliced mushrooms 
  • ¾ teaspoon pepper, divided
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 tablespoons butter 
  • ½ cup half and half or heavy cream (whole milk would work too!) 
  • 1 ⅓ cup skim milk 
  • 2 cans tuna

Your Steps to Tuna and Broccoli Skillet

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer. 

Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper. Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles (See, I am all about avoiding extra dishes!). 

Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly. Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. (This is hard for me to do. I want to mix it too fast and I get impatient. Don’t be me. Ha.) Sprinkle in additional ¼ teaspoon of pepper, if desired. 

Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. That’s it! Serve it up. In our house, we would serve it with additional vegetables that we cooked in these Ziploc Steam Bags. We always keep a stock of our favorite frozen vegetables and cook them up in 6 minutes flat!

  • Chopped up those veggies!
  • Soften them up!
  • Don’t make more dishes!
  • Getting my roux on.
  • I was so patient this time!
  • Add the tuna
  • and stir it up!
  • Tuna and Broccoli Skillet!

Looking for dinner inspiration ideas? Check out my cooking page! Maybe you need dessert. Check out the baking page!

Cooking
Baking
Tuna and Broccoli Skillet

Tuna and Broccoli Skillet

This one pot tuna and broccoli skillet is great for both weekend and weeknight meals. It's sure to please kids and adults alike!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 12 ounces tri-colored rotini
  • 4 cups broccoli chopped
  • 1 ½ tablespoons olive oil
  • ½ cup diced onion
  • ½ tablespoon garlic
  • 1 ½ cups sliced mushrooms
  • ¾ teaspoon pepper divided
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ½ cup half and half or heavy cream
  • 1 ⅓ cup skim milk
  • 2 cans tuna drained

Instructions
 

  • In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.
  • Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper.
  • Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles.
  • Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly.
  • Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. Sprinkle in additional ¼ teaspoon of pepper, if desired.
  • Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. Serve.
Keyword broccoli, dinner, one pot meals, pasta, tuna
Tried this recipe?Let us know how it was!

Jess2 Comments

Chicken and Sausage Jambalaya

Something about Jambalaya is cozy, warming. It isn’t quite a soup or stew, but it sure has that comforting feeling. It’s a dish that we every so often just happen to have all the ingredients for, although I never shopped for them specifically with the intent of making jambalaya. This chicken and sausage jambalaya skips the shrimp and comes together in about 40 minutes and even less if you are on top of things enough to have cooked rice ahead of time. 

About the rice

I may be a genius; Or maybe not, but let me share this awesome hack I had the last time I prepared jambalaya. I love a good long grain brown rice, but it takes time (35-40 minutes cook time plus the coming to temperature). It also takes up a burner while I am prepping everything else. But friends, it doesn’t need a lot of attention.

Enter the morning: As soon as I got done with my morning walk, I started heating 2 cups of chicken stock with some pepper and 1 cup long grain rice on the stove; Lowered it to a simmer once it was boiling, and let it do it’s thing. By the time I was done getting ready for the day and had my breakfast in me, my rice was done. Sweet! One less thing to worry about in the evening. It worked out perfect and a hack I will definitely be doing again!

I was able to throw the rest of this quick chicken and sausage jambalaya together after I got home from work on a weeknight. That’s a win, right? And we even had enough for us to eat it a second night, which is my jam. 

Ready to get cooking a delicious, comforting dish your family will love? Let’s go! 

Your Ingredients

  • 4 cups long grain rice, cooked
  • 1 large green pepper, diced
  • 4 stalks of celery, diced
  • 1 teaspoon minced garlic 
  • 1 medium onion, diced
  • 4 tablespoons olive oil, divided 
  • 16 ounces chicken breast, cubed and seasoned with salt and pepper
  • 3 Andouille sausage links, sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon cumin 
  • 1 teaspoon chili powder 
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired 

Your Steps to Chicken and Sausage Jambalaya

If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions. (We always have regular rice on hand as well as brown Minute rice. We cook the one that matches our time frame, but check my hack in the intro!)

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside. 

Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper. 

Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes. 

Dice up all the vegetables!
Cook up the proteins.
Add in some tomatoes and the veggies.
Serve it up!

Can I recommend some corn bread or sourdough to pair with this comforting meal? Click the links below to get the recipes!

Chicken and Sausage Jambalaya

This one pot meal is full of good for you ingredients and flavor. It's sure to fill your belly and warm your soul with just a little kick of heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 4 cups long grain rice cooked
  • 1 large green pepper diced
  • 4 stalks of celery diced
  • 1 medium onion diced
  • 4 tablespoons olive oil divided
  • 16 ounces chicken breast cubed and seasoned with salt and pepper
  • 3 Andouille sausage links sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired

Instructions
 

  • If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.
  • In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.
  • Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.
  • Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.
Keyword Brown Rice, cast iron, chicken, jambalaya, one pot meals, sausage
Tried this recipe?Let us know how it was!

JessLeave a comment