Laura’s chicken and sausage pasta

Whenever I cook up a pasta or soup I try to use just enough meat to make the dish hearty, but not so much that you get a piece of meat in every bite. This allows me to use the remaining meat for other meals and it encourages me to use more fresh produce and other sources of protein to “bulk up” a dish.

I made this soup a few weeks ago and had two remaining hot Italian sausages in the freezer. I also made chicken noodle soup recently and had two leftover chicken breasts. I try to use what I have on hand when I go to make dinner, so I thought I’d combine the two proteins and use up one of the boxes of pasta from our pantry. I’ve made enough pasta dishes from other people’s recipes that I’m now confident in doing my own thing. I make a lot of dishes on the fly and only ever pull out my measuring spoons when I’m trying a new recipe for the first time, but this time I thought, remember what you do so you can write a blog post about it!

I wanted to go as basic (and budget-friendly) as possible without compromising on flavor. This is going to look like one of those “no duh” recipes—but let’s be honest, those bare bone recipes make it so easy to customize to your liking!

If you can, add the fresh parsley and romano cheese. (I’m going to use the remaining romano for cauliflower fritters. You should, too! Parmesan or mozzarella would also work.) Doesn’t pasta make the best leftovers? I prefer to heat this dish up over the stove rather than using the microwave, because I hate the smell and taste of microwaved chicken.

Update: I made a similar version of this tonight and used only sausage. I also added mushrooms, diced tomatoes, a small can of tomato paste (to deepen the flavor) and a second bell pepper. SO YUM. A splash of wine and/or a couple handfuls of spinach would also be delish.

Notes:
Along with a pasta pot, you will need a large dutch oven or a large and deep lidded skillet for this recipe. (I use a really old pot that looks like this.) This dish could take only 30 min start to finish, but if you can, let the sauce simmer for 45-60 minutes. If you want to simmer your sauce for even longer, remove the cooked chicken and sausage from the pot and put it back in an hour before serving.

ugh, grainy cell phone pic. you can’t see the chicken or sausage well,
but I got plenty!

Laura’s chicken and sausage pasta
30-60 min. | serves 6

nearly all of one box rigatoni or penne (I left one serving in the box to use for a future lunch)
3 Tbsp olive oil, divided
1/2 large onion or one small onion, diced
1 bell pepper, diced
2 chicken breasts, cut into 1-inch chunks
2 hot or mild Italian sausage links, casing removed, cut into 1-inch chunks
1 29 oz can tomato sauce
1 15 oz can tomato sauce (or two 8 oz cans)
3 cloves minced garlic
1 Tbsp Italian seasoning
2 tsp oregano
2 tsp parsley or 2 Tbsp fresh chopped parsley
2 tsp salt
1 tsp sugar
2 dried bay leaves
optional garnishes: fresh parsley and/or grated parmesan or romano cheese

1. Assemble ingredients and chop your veggies and meat. (If you’re wanting to turn this into a quick dinner, boil water for the pasta now, then cook it and drain it until you’re ready to add it to the sauce.)

2. Heat 1.5 Tbsp of olive oil over medium-high heat in a large skillet or dutch oven. Add diced onion and bell pepper. Let them sizzle for about 30 seconds, stir, go another 30 seconds, stir and then lower the heat to low. Cover and continue to cook for 10 minutes, occasionally lifting the lid to stir.

3. Remove the onion and bell pepper from the pot and set aside. Add the remaining 1.5 Tbsp of olive oil over medium heat in the same large pot that you cooked your onion/pepper in. Once hot, drop in chicken and sausage. Cook for about a minute, stir, then cover the pan and continue to cook for 5-8 minutes, occasionally lifting the lid to stir.

4. Add the sautéed onion and bell pepper back into the pot with the meat, as well as the last 7 ingredients (the tomato sauce, garlic and various seasonings). Cover the pot and turn to a boil, then reduce to a simmer and let cook for as long as you’re willing to wait! Add more seasonings to taste.

5. About 30 minutes from when you’re ready to eat, boil water for the pasta and follow cooking instructions.

6. Drain pasta and stir it into the sauce. Serve with parsley or cheese on top if desired.

baby thoughts

I wrote on Facebook that my next blog post wouldn’t be about food. Well, here it is, folks: word-vomit of all the emotions I’m feeling/thoughts running through my head! Lucky you!

Sometimes last summer feels like it happened much longer ago than it really did. Why is that? At the same time, I’ve been having major pregnancy deja-vu. I was wrapping up my first trimester this time last year, and every little thing is setting off memories in my brain.

I think I’ve gone a full two weeks without including the words “I’m so mad at you” in my prayers. I don’t know if I’m completely over the anger, but I’m definitely less angry. I’m angry that God let us go through that hurt, and that He didn’t give us a miracle. I’m angry that I now struggle with having hope in regards to fertility and bearing healthy children. Yup, still a bit angry!

It’s freeing though, to be so secure in God’s love that I know I can feel angry and not be ashamed or guilty.

The thought of John being safe and happy in heaven comforts me, but it also makes me a little bit jealous. I know he is happier there than he could have ever been here, but… selfishly, I still wish he was here.

I’m trying to allow myself to dream about babies in our future again. For so long I didn’t let myself go there. What if I can’t get pregnant? What if I do, and we lose the baby? What if the years ahead hold heartbreak after heartbreak? 

Last Sunday at church I held my friend’s son while she chatted with another couple. I wondered what Andy was thinking as he saw me cooing over Ben, and I tried not to let my mind wander to thoughts of “John would be almost this big if he had lived….” Ben's giggles after every eskimo kiss we shared just melted my heart. I want to hear my babies giggle. I want Andy to see me holding our baby, and I want to hear him bragging about how he made our baby smile.

Despite the tumultuous emotions that pour out of me when I think about God or attempt to communicate with Him, my core being is stilled by Him. I can feel angry or lonely or frustrated or like I can’t hold on any longer, but I know that I am never out of God’s tender hands. Whether I’m in a lowest low or highest high, God is there.

A friend posted this breathtaking passage on Facebook the other day and my heart leapt in my chest when I read it over. The desperation I feel, the incredible longing to be able to hope and not be afraid of what’s ahead, the tears that are always held at bay, all of my, “Why, God?” and “When, God?” questions…all of it, all of it, ALL of it fades to the background when I steady my heart on the ground of His goodness.

As the rain and the snow

come down from heaven,

and do not return to it

without watering the earth

and making it bud and flourish,

so that it yields seed for the sower and bread for the eater,

so is my word that goes out from my mouth:

It will not return to me empty,

but will accomplish what I desire

and achieve the purpose for which I sent it.

You will go out in joy

and be led forth in peace;

the mountains and hills

will burst into song before you,

and all the trees of the field

will clap their hands.

Instead of the thornbush will grow the juniper,

and instead of briers the myrtle will grow.

This will be for the Lord’s renown,

for an everlasting sign,

that will endure forever.

Isaiah 55:10-13

Super Bowl snacks

Did you do anything to prepare for Super Bowl snacking yesterday? Andy skipped lunch and I went for a two mile walk. I still ate waaaaay more than I should have, but over-indulging is part of the fun. We had a TON of food considering there were only eight of us. Here are the two snacks I made, plus a snack that a friend brought that blew my mind (and raised my BAC). What are your favorite party snacks?

click on the title to view the recipe

hot party ham sandwiches

via plainchicken.com

I knew weeks in advance that I’d make a double batch of hot party ham sandwiches. These sammies are GREAT party food (they’re especially beloved by Andy and his friends). They reheat well in the oven if you happen to have any leftovers. I use these rolls and thaw them on the counter for 10-15 minutes before slicing and filling with ham and provolone.

I do not double the amount of poppy seeds when I double this recipe. I also use one large slice of deli ham and one HALF slice of provolone per sandwich. I tear the ham and cheese once or twice to get it to fit neatly on the sandwich, but you can be messy with it and no one will know.

oatmeal whoopie pies

mine didn’t turn out quite so pretty! via thepioneerwoman.com

My friend Holly brought us these oatmeal whoopie pies as a hostess gift last year. I’ve been wanting to make them myself ever since, and decided to finally give them a try over the weekend. I made the cookies on Saturday and kept them in a large ziploc on the counter. I made the filling on Sunday afternoon and was delighted to watch it come together. I’ve never whisked flour and milk over heat before to make frosting.

I followed the recipe to a T and was sad when my cookies turned out looking pale on top and a bit dark on the bottom. I pulled my second tray of cookies out at 9 minutes and that kept the bottoms from darkening, but the tops were still white-ish. (I used a filter in my instagram pic to make the cookies look better. No shame.) I have a cookie scoop, but I found that using a small spoon for shaping the cookies (and also for plopping on frosting) delivered the perfect size “pie."

They taste amazing, though—so don’t be discouraged if they look weird. The frosting is phenomenal and really easy to make. I would definitely make these again. (These look good, too!)

Hard cider cinnamon cupcakes with caramel whiskey apples and whiskey buttercream

via veggieandthebeastfeast.com

These should really be called "hard cider cinnamon cupcakes with caramel whiskey apples and whiskey buttercream that will wow you, warm your chest and give you a slight buzz.”

Yeah, they’re that strong! My friend Bethany brought them and I couldn’t stop fawning over how impressive they were. 

What I’ve eaten/will eat today: kale chips (review to come, and yes, I ate them for breakfast), chicken and sausage pasta (recipe to come later in the week), oatmeal whoopie pie, hot party ham sandwiches and a drunken cupcake. 

I should probably go exercise. BLERG. 

recipe challenge!

I didn't realize that cooking is a hobby of mine until we moved to Frederick. Sometimes I think my hobbies sound so boring. Reading, writing, crosswords ... blah, blah, blah. But cooking! Cooking isn't boring! Especially when I get to use my cast iron skillet! Oh wait, I've just confirmed that I'm secretly 85.

I like the idea of going into 2014 with a few new dishes under my belt, and I love the idea of having a few friends do the same! Who wants to join me in trying four new recipes in February? OK who wants to try at least ONE new recipe in February? I'm lookin' at you, boo.

I'll be picking a bread, a veggie side dish, a pork entrée and a recipe taken from a magazine. You could do the same four categories as me, or you could change them up to fit your interests. (A soup? An ethnic dish? A Super Bowl appetizer? Something from Pinterest you've always wanted to try and never got around to because it looks intimidating but the picture is pretty and you think maybe one day I'll make that five layer cake with homemade ganache?)

pics from halfbakedharvest. com and realsimple.com

Here are a few recipes I'm considering:
Bread- Pretzel sandwich buns or Naan
Veggie side- Kale chips or Sauteed Bok Choy and Broccoli
Pork entrée- Braised Pork Ragu or "Pork in Milk" (milk clusters?!)
Cookbook/mag recipe- Chicken and mushroom farro risotto or Spiced dal with cilantro yogurt

In case you missed them, I recently added two new recipes to my Recipe page: a crave-worthy meatloaf and spicy fish and potato soup.

spicy fish and potato soup

Do you ever get excited over a recipe in a magazine, rip it out and then completely forget about it? This is one of the few torn-from-a-magazine recipes that I made within days of seeing it! It's also what we're having for dinner tonight. :)

photo by Raymond Hom

Now that I think of it, the last time we ate this soup was the night John died. My parents were visiting to watch Andy's softball game, but it was cancelled due to rain. We picked up pizza from Wegmans and played cards instead. I had been dying for my parents to try the soup, so I ladled tiny portions for us to each have as a taster before the pizza. It's a fantastic dish—both unique and incredibly easy—and I hope you'll try it! If you do, I hope you'll think of John. I know I will!

The following was copied from realsimple.com:

Spicy Fish and Potato Soup (from the April 2013 issue of Real Simple)

Serves 4| Hands-On Time: 30m| Total Time: 40m

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
4 stalks celery, chopped, plus leaves for serving
6 cups low-sodium chicken broth
2 large russet potatoes (about 1 pound), peeled and chopped
1 bay leaf
1/4 to 1/2 teaspoon crushed red pepper
kosher salt and black pepper
1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
1 tablespoon chopped fresh chives

Directions
Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.