*Turkey Sausage Bake*

Flavorful, Colorful, & just YUMMY!  This is a recipe with some of my favorite things... peppers, sausage, & potatoes!  It's super easy to prepare & cook and you can increase the amount easily for a Large family get together.  :-)
 **You can substitute any kind of sausage you want if you don't like turkey**  ENJOY!


INGREDIENTS:
1 pound Turkey Sausage
1 1/2 pounds red potatoes, cut into small chunks
1 orange & 1 yellow large pepper cut in strips
1/2 lb. Baby Carrots (optional)
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon Creole seasoning
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
2 tablespoons olive oil


DIRECTIONS:
1.) Heat oven to 425°
2.) Drizzle some olive oil in a large baking dish.
3.) Combine the sausage pieces, potatoes, peppers, & carrots in a large food storage bag or bowl and toss with the garlic salt, pepper, Creole, marjoram, thyme & olive oil.
4.) Pour into the prepared baking dish.
5.) Roast for 45-50 minutes (until vegetables are tender) stir every 15 to 20 minutes to prevent sticking.
6.) Remove from oven & serve with salad & rolls

 **Sprinkle extra creole & marjoram on top when baking to add to flavor and make it pretty!**

With Luvin' from the Oven,
Mama Creedon

*Chicken Enchiladas*

 

 Simple Chicken Enchilada Recipe!  Who doesn't love enchiladas when they can be made in under 30 minutes!  Seriously, these are SUPER easy to make and everyone will like them!  :-)

 

 

INGREDIENTS:
12 corn tortillas (6 inch)
3 1/2 cups shredded cooked chicken
1 pgk. shredded  cheese (I use the Mexican mix)
2 small cans Green Enchilada Sauce
Sour Cream to top


DIRECTIONS:
1.) Heat oven to 350*
2.) Use a 13x9 baking dish (spray with cooking spray)
3.) Cook Chicken how you like and Shred
4.) Combine Chicken pieces and 1 can of Enchilada Sauce in large bowl.  Toss.
5.) Pour the other 1/2 can of Enchilada Sauce in bottom of baking dish.
6.) Warm tortillas in microwave so they will roll easily...
7.) Spoon Chicken mixture onto center of a tortilla.  Sprinkle some cheese.  Roll tortilla up.  Place seam sides down in the dish on top of sauce.  (do not stir)
8.) After all tortillas are placed pour other 1/2 can of Enchilada Sauce on top of tortillas & cover with remaining cheese.
9.) Bake for 20 minutes.

And youre Done!  Serve with some Mexican Rice & Refried Beans...  YUMMY!

With Luvin' from the Oven,
Mama Creedon

 

*Majoram & Parsley Pork Chops*

 

 

Pork Chops are cheap, easy to cook, & there are endless ways to cook them!  This is one of the ways I tried one night and it was a HIT!  I have my own herb garden so I mainly use fresh herbs but you can use dried herbs for this recipe as well...  Either will taste great!  Try it out...  You will like it!


INGREDIENTS:
4 small or 2 large boneless pork chops
   (about 1/4 inch thick)
2 Tbsp Olive Oil (to brush meat with)
2 Tbsp Olive Oil to cook with
1 tsp crushed Parsley (fresh or dried)
1 tsp crushed Marjoram (fresh or dried)
Salt & Pepper to taste


DIRECTIONS:
1.) Brush each of side Pork Chops with Olive Oil
2.) Mix Herbs, Salt, & Pepper in small bowl
3.) Heat 2 Tbsp Olive Oil in Skillet over Medium Heat
4.) Sprinkle each Pork Chop with the Herb Mixture and place in heated Skillet
5.) Cook for 6 minutes on each side (12-15 minutes total) until herbs have made a "crust" on the Pork Chops.
6.) Serve 2 Pork Chops per plate.  I serve ours with Butter Beans & Corned Bread.  :-)

I hope you enjoy!


With Luvin' from the Oven,
Mama Creedon

*Chicken in a Blanket & Salad*

I watched Rachel ray make some chicken sausage wraps but I'm not a fan of chicken sausage so I decided to try my hand at my own recipe with some Chicken Breasts (cut into strips) wrapped in pastry dough...  it came out DELICIOUS! 

 

INGREDIENTS:

2/3 Cup Peach Preserves

1/2 Cup Honey
2 Tbsp Soy Sauce

1 Tbsp Apple Cider Vinegar

3 Tbsp Canola Oil
3 Tbsp Dijon Mustard (or whatever kind of mustard you like)
Puff Pastry Dough (thawed) I use Pepperidge Farm because it seems to bake the best
2 large Chicken breasts (cut each piece into 3 strips)
1/2 head of lettuce chopped up
2 Clementine Oranges (peeled and pulled apart)
1/4 Cucumber sliced

 

DIRECTIONS:

1.) Preheat Oven to 425*
2.) In a mixing bowl, stir together the Peach Preserves & Honey

3.) Pour one third of Mixture into a Large Salad Bowl, Add in Soy Sauce & Vinegar.  Whisk Well.

Add in Oil slowly & you now have your Salad Dressing!

4.) Take the remaining 2/3 of Peach/Honey Mixture & Add in Mustard.  Mix Well.

5.) Cut THAWED Pastry Dough into 6 rectangles.  Spread some of the Honey/Mustard Mix onto each rectangle

6.) Place one strip of Chicken on each rectangle & fold dough around Chicken.  Tuck ends under.

7.) Spread more of the Honey/Mustard Mix on top of each "Chicken in a Blanket"

8.) Place on Non-Stick Baking Sheet & Bake for 12-15 minutes.  Check on them and take out when they are Golden Brown!

 

While the Chicken is Baking...

1.) Put the Chopped Lettuce, Cucumber Slices, & Oranges in the Sald Bowl

2.) Toss Well in the Salad Dressing

 

That's it!  Now just put 1 or 2 Chicken Blankets on each plate with a scoop of Salad and Enjoy!

 

With Luvin' from the Oven,

Mama Creedon