3/4 cup chicken broth
1/4 cup honey mustard
2 tablespoons brown sugar
1 pound kielbasa, cut 1-inch cubes
1 1/4 pounds potatoes, cut in 1" cubes
1 large onion
1 tablespoon butter
Saute potatoes and butter in saucepan until tender. Mix first 3 ingredients until well blended. Drizzle mixture atop potatoes. Toss potatoes with spatula. Add kielbasa.
(Adapted from Food and Family recipe.... this is one of my husband's favorites. Very Simple.... it should only take 20 minutes max!)
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Friday, October 5, 2012
Sausage Pot Stickers
1/2 pound sausage, the hotter the better
2 teaspoons soy sauce, low sodium
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1/4 teaspoon mustard powder
1/8 teaspoon ground pepper
20 won-ton wrappers, 3-inch-squares
4 teaspoons oil
1 cup chicken broth
1 teaspoon flour
Saute sausage in saucepan. When nearing end of cooking, add soy sauce, cornstarch, mustard and pepper. Remove from heat. Cover wontons with plastic wrap: have small bowl of water near. Using wonton at a time, place 1 teaspoon of filling in each wonton. Moisten edges; fold according to package directions. Repeat until all wontons filled. Heat oil until almost smoking. Place dumplings in circle in skillet; reduce heat slightly and cook until bottoms golden. In small saucepan, bring broth to boil. Remove from heat; sprinkle in flour and stir until flour dissolves. Pour broth over dumplings... cook until liquid evaporates. Uncover and cook until bottoms crisp.
(Adapted from Weight Watchers New Complete Cookbook, p 167.... This is my recipe.)
2 teaspoons soy sauce, low sodium
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1/4 teaspoon mustard powder
1/8 teaspoon ground pepper
20 won-ton wrappers, 3-inch-squares
4 teaspoons oil
1 cup chicken broth
1 teaspoon flour
Saute sausage in saucepan. When nearing end of cooking, add soy sauce, cornstarch, mustard and pepper. Remove from heat. Cover wontons with plastic wrap: have small bowl of water near. Using wonton at a time, place 1 teaspoon of filling in each wonton. Moisten edges; fold according to package directions. Repeat until all wontons filled. Heat oil until almost smoking. Place dumplings in circle in skillet; reduce heat slightly and cook until bottoms golden. In small saucepan, bring broth to boil. Remove from heat; sprinkle in flour and stir until flour dissolves. Pour broth over dumplings... cook until liquid evaporates. Uncover and cook until bottoms crisp.
(Adapted from Weight Watchers New Complete Cookbook, p 167.... This is my recipe.)
Slow Cooker Zuppa Toscana
1 pound Italian sausage
2 large russet potatoes, sliced 1/4 inch
1 large onion, chopped
1/4 cup bacon bits
2 garlic clove, minced
2 cups kale, chopped
16 ounces chicken broth
1 quart water
1 cup heavy whipping cream
Brown sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover. Cook on low for 6 to 8 hours until potatoes are cooked and soft. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and serve.
(Recipe adapted from getcrocked.com)
2 large russet potatoes, sliced 1/4 inch
1 large onion, chopped
1/4 cup bacon bits
2 garlic clove, minced
2 cups kale, chopped
16 ounces chicken broth
1 quart water
1 cup heavy whipping cream
Brown sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover. Cook on low for 6 to 8 hours until potatoes are cooked and soft. Turn the crock pot off and add the kale. Return the lid and let sit for 5 minutes. Add whipping cream and serve.
(Recipe adapted from getcrocked.com)
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