Spicy Sausage Skillet and Home Sweet Home

Our team with "Humphrey" the camel mascot.

What felt like 5 weeks away, has actually only been 5 days and we are now back home. After arriving at 1:00 am last night (or does that count as this morning), my bed never felt so wonderful.

The South and people of Atlanta were very good to us.  It was an awesome experience for our team, my girls and everyone who attended the weekend. The sites around town were tons of fun and although I was not wearing a pedometer, I am quite certain I put on 10,000 steps every day, which is good because I needed to burn off all our great meals we had out.

One of my favorite breakfast/lunch places is Corner Bakery Cafe.  I treated myself to a turkey sandwich lunch on the patio overlooking their gorgeous tulip garden.  It is so rare that I get a quiet meal to myself and even though I really don't like eating alone, it was nice to take in some sunshine and relax for a while.

I made this dish for dinner a couple weeks ago and it was terrific!  I hope I froze some leftovers because after arriving in the middle of the night last night, I have no idea what to do for dinner tonight!!

Spicy Sausage Skillet
Courtesy of Plain Chicken

1 Tbsp olive oil

1 lb smoked sausage, sliced into 1/4" slices

2 Tbsp dried minced onion flakes

1 tsp garlic powder

2 cups low-sodium chicken broth

1 (10 oz) can Rotel tomatoes

1/2 cup heavy cream

8 oz campanelle pasta (or penne)

1/4 tsp salt 

1/2 tsp pepper

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot.  Add sausage and cook until lightly browned.  

Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil.  Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions.  Broil until cheese is melted and bubbly.

One Year Ago:  Mushroom Soup

Happy Spring to everyone !!!

Birthday Party - Chapter 2 - Pasta Bar and Garlic Knots

...and the birthday party continues....

My sister-in-law always tells me that when she dies, she wants to come back as one of my kids.  The party never stops and they are quite pampered....Guilty as charged!  I think I get more enjoyment out of spoiling than they do receiving....

After our eventful afternoon of appetizers, painting pottery and cupcakes I had to prepare for dinner and a sleepover of 8 teenagers.  It's no wonder my husband asked if he could check into the Holiday Inn that night - I told him only if I can escape and come with him.

The girls were great and it was a successful night.  I did a pasta bar set up for all of them.  3 different sauces:  Alfredo, Pesto and Marinara....Penne Pasta and sides of meatballs and grilled chicken.

To mop up all the sauces I made our addicting Garlic Knots, which is really aren't knots, but more like an Italian Monkey Bread.  This recipe ended up on someones Facebook page a few years ago and my daughter shared it with me because my hips and thighs are not big enough already.....

I love the versatility of this bread because you can add so many different herbs and spices to it and have it compliment any meal.

Garlic Knots

(1) Can Pillsbury Refrigerated Grands Biscuits
1/4 cup butter (1/2 stick)
1/2 cup freshly grated Parmesan cheese
3 cloves of garlic, minced

Preheat the oven to 350 degrees.  Put the cold 1/2 stick of butter into (a non-stick sprayed) bundt pan and let it melt in the preheated oven.

While the butter is melting, cut the Grands biscuits into quarters.  In a bowl, toss the biscuit pieces, garlic and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.

Bake at 350 degrees for 20-22 minutes until biscuits are cooked through and top is lightly golden.  Let cool on rack for approximately 5 minutes.  Put a platter on top of bundt pan and invert it.  Remove bundt pan and serve on platter.