Beef and Biscuits

This is a fun recipe that is a cross between pot pie and biscuits and gravy!

2 pounds beef breakfast sausage
1 zucchini chopped
1 medium onion chopped
1 yellow bell pepper chopped
1/4 all purpose flour
1 cup chicken broth
1 cup skim milk (or whatever you have on hand)
1 bag frozen peas
Black pepper to taste

1 cup all purpose flour
1 cup whole wheat flour
1/4 ground flax meal or wheat bran
1/2 cup vegetable shortening
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter milk (if you don't have butter milk use 3 teaspoons baking powder and no baking soda)
A pinch of black and cayenne pepper (optional but highly suggested)
Canned biscuits will also work for this recipe

In a large cast iron skillet over medium heat add the vegetables and crumble the sausage. Cook until the sausage is browned all over. Drain all but 1/4 cup of the rendered fat then sprinkle on the flour and stir to combine. Stir in the liquid and let simmer for about 5 minutes. Once the gravy is thick turn off the heat and stir in the peas. Make your biscuits. Place all of your dry ingredients in a large mixing bowl then use a pastry blender to work the shortening in. Once it looks like course sand stir in the butter milk until a soft sticky Doug ball forms. Turn this out onto a lightly floured surface and kneed 10 times. (Do not over work the dough or you will have tough biscuits not light and fluffy) Pat this down into a 1/2 inch thick disc then use a biscuit cutter (or the mouth of a drinking glass) to cut out 6 biscuits. Place the biscuits on top of the gravy mixture being sure to place one i the center. Place in a 450 degree oven for 20-25 minutes or until the biscuits are golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Taco Soup with Green Chili, Cheddar Corn Bread

This is a great recipe from m friend Jean

1 pound ground turkey
1 red bell pepper chopped
1 zucchini chopped
1/2 onion minced
1 package low sodium taco seasoning
2 cans Hormel turkey chili
2 cans black beans
2 cans tomato sauce
1 bag frozen corn

2 boxes jiffy corn bread mix
2 eggs
2/3 cups skim milk
1 can diced green chilies
1/2 cup shredded sharp cheddar cheese

In a large stock pot add the turkey, onions, zucchini and bell pepper drizzle with olive oil and let cook for 10 minutes. Add the remainder of the ingredients and bring to a boil. Reduce heat to simmer and cover for 30 minutes. While the soup is cooking combine all the corn bread ingredients in a large bowl then pour into a small baking pan brushed with olive oil. Bake at 400 degrees for 15-20 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Barbecue Chicken Pizza

This is another make ahead dish that can be thrown together between practices.

4 bone in skinless chicken breast
1 tablespoon cumin
1 tablespoon chili powder
1/2 onion quartered
Salt and pepper to taste
1 bottle of your favorite barbecue sauce

1 pizza crust (homemade or pre-made will both be fine)

1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
2 onion cut into strips
1 cup spinach chopped
1/2 cup whit mushrooms cut into strips

8 ounce shredded cheddar cheese.

Place the chicken, spices and barbecue sauce in a slow cooker. Turn to the low setting and let cook for 6-8 hours. Turn off and let cool. Place your prepared pizza crust on a baking sheet dusted with corn meal. Shred the chicken onto the crust. Spread the vegetables in an even layer over the chicken then sprinkle the whole thing with cheese. Place in a 400 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Veggie Pesto Alfredo with Spaghetti

This is a semi make ahead for a busy weeknight. It's fast and delicious.

1 onion chopped
1 zucchini chopped
1 cup of broccoli florets chopped
1/2 a bell pepper (any color)
1/2 cup white mushrooms chopped
1 cup spinach chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

4 tablespoons butter
4 tablespoons flour
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes (this should not make it very spicy)
1/2 teaspoon dried basil
1/2 teaspoons dried oregano
Salt and pepper to taste
2 cups skim milk (or whatever you have)
2 tablespoons part skim ricotta
1/2 cup grated Parmesan cheese

1 box whole wheat spaghetti prepared according to package directions

In a large heavy bottom skillet over medium high heat drizzle in the olive oil then add the vegetables and spices. Let these sauté for about 10 minutes then set aside. You can cook these ahead of time and refrigerate them for later use. In a medium sauce pot over medium heat melt the butter and whisk in the flour, let this bubble for 1-2 minutes then whisk in the pesto, salt, pepper and herbs. Let this cook for another 1-2 minutes then slowly whisk in the milk making sure there are no lumps. Let this simmer until thick enough to coat a spoon the. Remove from the heat and stir in the cheese. Stir in the vegetables and heat through. Mix the cooked spaghetti with the sauce and serve. For more on this recipe or any others please email me at alesia.leach@gmail.com

Smoked Sausage Stew

This is a take on a Cuban style dish.

1 package beef smoked sausage chopped
4 potatoes peeled and chopped
4 stalks of celery chopped
1 onion minced
2 cloves garlic minced
1 tablespoons tomato paste
2 tablespoons adobo seasoning
2 cans fave beans
4 cans water
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil

In a large stock pot over medium heat melt the butter and olive oil. Add the onions, garlic and celery. Let cook for five minutes. Add the tomato paste and the seasoning. Let cook for another five minutes. Stir in the potatoes, beans, water and bay leaf. Stir well then bring to a boil. Reduce the heat and simmer for at least 30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Cilantro Lime Chicken with Red Beans and Rice

This is a delicious way to grill out in the back yard on a Monday night. 

4 boneless skinless chicken breast butterflied
Zest from 2 limes
Juice from 2 limes
1 tablespoon crushed red pepper flakes
2 cloves garlic grated
1\2 cup cilantro chopped
1\4 cup canola oil.
Salt and pepper to taste

1 cup brown rice
1 tablespoon canola oil
2 1\2 cups water
2 Chipotle peppers minced
2 tablespoons onion minced
1\2 cup minced bell pepper any color
2 cloves crushed garlic
2 cans red kidney beans drained and rinsed
Salt and pepper to taste

In a large mixing bowl combine the zest, juice, salt, pepper, garlic, cilantro and pepper flakes.  Place the chicken breast in a large freezer bag and pour the mixture over and seal. Massage to coat evenly.  Place in the refrigerator for at least 30 minutes.  In a medium sauce pot add the rice and oil. Let cook over medium heat for 5 minutes. Add the onions, peppers, chipotle, garlic, salt and pepper to the rice and let cook for another 2-3 minutes. Pour in the water and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.  once the rice is almost cooked fire up the back yard grill.  Once the grill is hot carefully place the chicken breast on it.  If it flames up it is ok but stay back until the flames die down. Let this cook for 20  minutes or until the internal temperature is 165 degrees flipping sides. For more on this recipe or any others please email me at alesia.leach@gmail.com