Red Beans and Rice

 

Recipe from: RockyMountainCooking.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

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Red Beans and Rice

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6 people

Ingredients

To make the beans

  • 1 pound red or kidney beans
  • 2 whole bay leaves
  • 4 whole garlic cloves crushed
  • 1 teaspoon salt
  • 6 cups Water

To make the red beans and rice

  • 1 pound Polidori Andouille Sausage sliced
  • 8 ounces ham diced
  • 1 cup onions diced
  • 1 cup poblano peppers can substitute green peppers
  • 2 stalks celery chopped
  • 1 tablespoon garlic minced
  • 2-3 tablespoons Cajun seasoning
  • 2-4 tablespoons hot sauce
  • 2 whole bay leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • All cooked beans strained
  • 6 cups chicken stock preferably homemade
  • cooked rice for serving
  • sliced green onions for serving
  • extra hot sauce for serving

Instructions

To cook the beans

  • In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It's ok to leave the garlic in the beans.

To make the red beans and rice

  • In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
  • Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
  • Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
  • Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.

Sausage, Cheese, and Basil Lasagna

 

 

Recipe from: epicurious.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Sausage, Cheese, and Basil Lasagna

Servings: 6 6 people (Click to adjust numberof servings)

Ingredients

Sauce

  • 2 tablespoons olive oil
  • 1 pound Polidori Hot Italian Sausage casings removed
  • 1 cup Onion chopped
  • 3 large garlic cloves chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried red pepper crushed
  • crushed tomatoes with added puree 1 28-ounce can
  • diced tomatoes with green pepper and onion 1 14 1/2-ounce can, undrained

Filling

  • 1 1/2 cups Fresh Basil leaves packed
  • 3 cups part-skim ricotta cheese
  • 1 1/2 cups Mozzarella cheese packed, grated
  • 3/4 cup Parmesan cheese grated
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Assembly

  • 12 lasagna noodles no-boil, from one 8-ounce package
  • 3 cups mozzarella cheese grated
  • 1 cup Parmesan cheese grated

Instructions

  • Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
  • Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
  • Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
  • Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

Notes

Can be GF with GF noodles.

Ricotta Stuffed Pasta Shells with Sausage and Spinach

 

 

Recipe from: whatsinthepan.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Ricotta Stuffed

Servings: 4 people (Click to adjust numberof servings)

Ingredients

  • 20 jumbo pasta shells
  • 1 pound Polidori Mild or Hot Italian Sausage casings removed
  • 3 medium cloves of garlic finely chopped
  • diced tomatoes 1 1/4-ounce can
  • 2 cups fresh spinach
  • 4 ounces ricotta cheese
  • salt and fresh ground black pepper
  • 1/3 cup (more, if desired) Parmesan cheese shredded
  • parsley optional, for decoration

Instructions

How to Cook Shells

  • Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells (I cooked mine for 10 minutes). Drain, and then rinse the shells with cold water. Set aside on a baking sheet.

How to Make Filling

  • Heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
  • Stir in the garlic, canned tomatoes and spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.

How to Stuff Shells

  • Each shell is stuffed with a heaping tablespoon of the filling. You can stuff them on the baking sheet and then transfer them back to the pan to reheat. Spoon the remaining sauce over the shells and reheat for 5 minutes. They are ready to serve as is, sprinkled lightly with Parmesan cheese and parsley.

Notes

To freeze shells:  Make sure to freeze them on the baking sheet as individual pieces. Doing so will keep them from sticking to each other. Once frozen, shells can be transferred into a zip lock bag for storage.
To reheat shells:  Preheat oven to 375F, arrange the shells into the baking dish, sprinkle with LOTS of Parmesan cheese and bake for 25 minutes (reheating in the oven is the preferred way to reheat these shells if making them in advance – just make sure to sprinkle generously with Parmesan).