Italian Sausage Rigatoni by Kim

courtesy of Johnsonville

1 pkg (19.76 oz) Johnsonville Italian Mild Sausage Links, grilled or broiled and coin-sliced
1 pkg rigatoni pasta
3 tbsp olive oil
2 cloves garlic, minced
1 large red pepper, cut in chunks
1 jar (26 oz) of your favorite pasta sauce

Cook sausage according to package directions, keep warm.
Cook rigatoni according to package directions.
In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp-tender. Combine cooked sausage and pasta sauce with peppers and heat until warm.
Mix with pasta, serve warm.

Simple and yummy. I thought it was best the second day! Add your own spin on it to suit your family's taste.

La Madeleine Tomato Basil Soup by Kim

I got this recipe from my friend, Rachel Cisneros, and it is so easy and delicious! I used the canned crushed tomatoes.

4 cups tomatoes (about 8-10 medium sized), peeled, cored and chopped, or 4 cups canned crushed tomatoes
4 cups tomato juice
12 to 14 fresh basil leaves
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 tsp cracked black pepper
salt to taste
Garnish: whole basil leaves, grated Parmesan cheese

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches. If you like a few chunks of tomato in your soup, leave a small amount un-pureed.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporate. Stir in salt and pepper before serving.
Garnish if desired.

Slow-Cooker Red Beans and Rice by Kim

courtesy of Southern Living Magazine December 2009

1 lb dried red beans
3/4 lb smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp Creole seasoning
Hot cooked long grain rice
Louisiana Hot Sauce
Garnish: Finely chopped green onions, finely chopped red onions

1. Combine first 8 ingredients and 7 cups of water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice and hot sauce. Garnish if desired.
Makes 10 cups.

Cajun Chicken Pasta by Kim

12 oz linguine, prepared according to package directions
2 lb chicken breast cut into bite sized chunks
1 Tbsp Cajun seasoning
1 1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8oz) pkg fresh mushrooms
2 green onions (white and light green parts only), sliced
1 1/2 cups half and half
1/4 tsp lemon pepper
1/4 tsp dried basil
1/4 tsp garlic powder

Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in large nonstick skillet over med-high heat; add chicken and saute 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms and onions to skillet and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half, next 3 ingredients, and remaining 1/4 tsp salt. (I like to also add more Cajun seasoning here to taste.) Cook, stirring often, over med-low heat 3 to 4 minutes or until thoroughly heated. Add cooked linguine; toss to coat. Serve immediately.

Avacado-Tomato Toss by Kim

courtesy of Southern Living Magazine, August 2009

1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/2 tsp salt
2 cups halved cherry tomatoes
1/3 cup thinly sliced red onion
2 medium avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded

Whisk together first 5 ingredients in a large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded lettuce.

Chicken and Green Chile Enchiladas by Kim

From Southern Living, August 2009. Josh loves this too, and it went great with the Avocado-Tomato Toss as a side, which I will post as well.

3 1/2 cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture (see directions at end of recipe)
2 (4 oz) cans chopped green chiles
1 Tbsp chopped fresh cilantro
3 (10 oz) cans enchilada sauce, divided
2 cups (8 oz) shredded Mexican four-cheese blend, divided
8 burrito sized tortillas

Preheat oven to 425 degrees. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam-side down, in a lightly greased 13x9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, 20 minutes; uncover and bake 10 minutes until cheese is melted and golden brown.

Onion and Garlic Mixture:
1 large onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
Saute onion in hot oil over medium heat 8 minutes or until tender; add garlic, saute 2 more minutes. (Can be stored in fridge up to 5 days.)

Chocolate Fudge Pie by Kim

This is rich, delicious and EASY! Thanks Southern Living Magazine...you've done it again!

1/2 (15 oz) pkg refrigerated pie crusts
6 oz unsweetened chocolate baking squares
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed and divided
Garnish: fresh raspberries

Preheat oven to 425 degrees. Fit pie crust into 9 inch pie plate according to package directions; fold edges under and crimp. Bake according to package directions. Cool completely on a wire rack before filling (about 15 minutes).
Meanwhile, microwave chocolate in a large bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
Cover and chill 4 to 8 hours (the longer the better). Spread remaining whipped topping over pie; garnish, if desired.