Shrimp and Sausage Marinara

This is a "30 minute/Semi Homemade" recipe.  Quick, easy, very little chopping and tastes great.

10 oz. cooked salad shrimp
4 oz. hot Italian sausage, cooked and diced
1 can Campbells tomato soup
1 can Rotel tomatoes
1/2 can V8 vegetable juice
1 tbsp. minced dry onion
1 tbsp. crushed red pepper
1/4 cup McCormick spaghetti seasoning
1 tbsp. garlic

Bring a saucepan to medium high heat.  Add 1/4 cup olive oil, then add sausage.  Cook until sausage begins to brown and is hot.  Add Rotels and bring to a boil.  Let simmer 2-3 minutes or until nearly dry.  Add rest of ingredients.  Turn down heat and let simmer 20 minutes.  Serve with spaghetti.

Chicken Livers Marsala

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Here's an old fashioned comfort food entree.  Enjoy.

1 lb. chicken livers
1/2 tsp. sage
4 tbsp. butter
2 sliced bacon, diced
1/2 cup green onions, diced
1/4 cup marsala
salt and pepper
1/2 cup chicken stock
1/2 cup heavy cream

Heat skillet and saute bacon, green onions and livers about 5 minutes.  Remove livers and keep warm.  Deglaze pan with marsala, add stock and cream.  Bring to boil and simmer about 3-4 minutes, to reduce.  Arrange livers on toast points and spoon sauce over them.

Paella Rice

1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 tbsp. garlic
1/2 lb. hot Italian sausage, cooked and sliced
1 can Rotel tomatoes
1/2 tsp. Spanish saffron
1 tsp. oregano
1 qt. chicken stock
2 cups white rice
2 tbsp. parsley
1 can garbanzo beans
1 can artichoke hearts, chopped

Saute onions and peppers in olive oil until tender.  Add rest of ingredients up to rice.  Bring to a boil and simmer 15 minutes.  Add rest of ingredients and return to boil.  Simmer 10 minutes, remove from heat and cover.  Serve with your favorite seafood or chicken. 

Rice Pilaf

1/2 cup onions, diced very fine
1/2 cup mushrooms, minced
1 tsp. tarragon
1 tsp. basil
1/2 tsp. black pepper
2 cups white rice
4 cups chicken stock

Saute onions and mushrooms in olive oil until tender.  Add rest of ingredients.  Bring to a boil and let simmer 10 minutes.  Remove from heat and cover tightly.  Let stand 20 minutes, then remove foil, fluff and serve.  If preparing ahead of time, cool down quickly after fluffing.  Hint: spread out on a baking sheet and place in freezer for 5 minutes.

Beef Stroganoff

2 lbs. cubed beef
1 onion, diced very fine
1 cup sour cream
1 qt. beef stock
2 tsp. garlic, chopped
1 tsp. tomato paste

Coat beef in flour, salt and pepper.  Heat saucepan to medium high heat.  Add 1/4 cup oil and sear meat until browned on all sides.  Remove meat and reserve.  Add onions and garlic to pan, saute until tender.  Add tomato paste, slightly brown.  Return meat to pan and add stock.  Bring to boil and simmer about 1 hour or until meat is tender.  Add sour cream, salt and pepper.  Thicken with cornstarch and water.  Off heat add canned mushrooms if desired.

Irish Lamb Stew

This may be late for St. Patrick's Day, but it can be a nice Easter dish.

2 lb. very lean lamb
2 carrots, sliced
2 potatoes, diced
4 onions, chopped
1/2 cup celery, chopped
2 tbsp. parsley
2 Lamb consomme bouillion cubes (Knorr)

Simmer lamb and bouillion for 1 hour.  Add celery, carrots and onion.  Simmer 15 minutes.  Add remaining ingredients and simmer 30 minutes.  Add salt and pepper to taste.  If desired, add about 1 cup frozen peas.

Chicken and Turkey Sausage Chili

2 onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 jalapeno, stemmed and cut in 1/2
1 lb. cooked chicken breast
1/2 lb. smoked turkey sausage
1 can Rotel tomatoes
4 cups chicken stock
3 tbsp. chili powder
1 tsp. crushed red pepper
1 tsp. basil
1 tsp. minced garlic
1 tbsp. minced onion
1 15 oz. can Navy beans
1 cup heavy cream


In a stock pot, bring all ingredients to a boil, except for the cream.  Simmer 20 minutes.  Add cream, return to a boil.  Mix 1/4 cup milk with 3 tbsp. cornstarch.  Slowly pour into chili, while stirring.  Stop when reaching desired thickness.