Tortilleni Diablo

I made this last night after cross country practice and had it on the table on 40 minutes.

1 package fresh cheese tortellini, cooked according to package direction, drained

3 Tbs butter
2 small boneless chicken breasts, sliced
3 links Johnsonville andouille sausage
package mushrooms, sliced
1 tsp minced garlic
1/4 cup sun dried tomatoes, sliced
2 cups heavy cream
red pepper flakes to taste, salt and pepper to taste

Heat a large skillet and melt 4 TBS butter
saute one package of sliced mushrooms until tender and beginning to brown. Add a teaspoon of minced garlic.  Add 3 links Johnsonville andouille sausage, sliced and allow to begin to brown.  Add 2 small boneless chicken breasts, which you have sliced.  Add 1/4 cup sliced dehydrated sun dried tomatoes (sliced and rehydrate according to package directions)
Add 2 cups heavy cream and heat to reduce. 
Add tortellini and 1/4 tsp cayenne pepper flakes & salt and pepper to taste.  Allow sauce to thicken and coat the pasta.  Top with Parmesan cheese and sliced green onions (if desired)
Serve immediately.  Yummy!

This makes a nice lunch and can be served cold if desired.

Beef Stroganoff

It's been cold and rainy here (cold is relative, since it was 103 degrees a week ago) 63 degrees feels cold!
So I pulled out the trusty crock pot and we'll have beef stroganoff for dinner tonight

Cubed steak, at least 1 cutlet per person (Frozen works well for this dish!)
Package, dry onion soup mix (I use Lipton or Walmart brand)
2Tablespoons water
salt and pepper to taste
i cann mushroom pieces
1 container sour cream
1 package egg noodles

Salt and pepper frozen cubed steak cutlets
Place in crock-pot
sprinkle with dry onion soup mix
add drained mushrooms
Cook for 6-8 hours on low

Turn up to high
add container of sour cream and mix well allow to warm up

Meanwhile, prepare noodles according to package directions, when done, drain well
Top with meat mixture.  Delicious!

Oniony Potatoes

I needed a quick side dish to accompany a smoked chicken the DH had prepared over the weekend
Cut potatoes into bite size pieces (I had new potatoes on hand but you can use any potatoes you have in your pantry)
Place in a plastic bag
Add 2 tablespoons olive oil
Add one packet of dry onion soup mix
Toss to coat potatoes

Bake at 400 degrees until done (about 25 minutes)
Serve immediately.

Chicken Fajitas

If your garden is producing an abundance of peppers, this is a good recipe to use up a couple of them.  This took about 15 minutes to prepare (out side marinating time) and cooks up in less than 10 minutes. 

1 tsp chile powder
1 tsp salt
1.2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 TBs cornstarch
1/4 cup water
3 TBs olive oil, separated

1 green pepper cut into thin strips
1 red pepper, cut into thin strips
1 onion, sliced
1 lime, cut into wedges

2 chicken breasts, sliced into thin strips

In a resealable bag, place all spices and mix well.  Add the water and 2 Tbs of oil.  Add chicken, and peppers.  Seal bag, toss to coat and refrigerate for at least 15 minutes. 

Heat the remaining oil.  Empty the contents of the bag into the skillet and cook over high heat until vegetables are crisp-tender and chicken is cooked through.  Allow to blacken if desired.  Remove from heat and squeeze 1/2 the lime over the mixture.
Serve with soft tortilla shells, cheese, salsa, sour cream and remaining lime wedges.