Nothing better than a One-Pot meal.  Try this simple Sausage and Peppers dish.  You can serve it over cooked rice or pasta.  As well, you can use any sausage your family likes; we like Sweet Italian Chicken sausage.  Sweet bell peppers can be any variety/color.  
Enjoy! Diane 

Sausage & Peppers 

Ingredients:
2 tablespoons olive oil
1 pound sweet or hot Italian sausage (4-5 sausage links), sliced
3 sweet bell peppers (green, yellow, red or orange), sliced
1 large onion, sliced 
2-3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon Italian seasoning
1 (15 ounce) can of petite diced tomatoes
1 (8 ounce) can tomato sauce 
1/2 Cup white wine, optional 

Directions: 

1. Heat one tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pot (set aside) wipe the grease out of pot, add in final tablespoon of olive oil for the vegetables.
2. Add in the peppers and onions cooking over medium heat until they begin to soften. Add garlic, salt, pepper and Italian seasoning and cook one more minute.
3. Stir in Tomatoes and tomato sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
4. Add sausage back to the pan and stir in the wine to combine. Cook until the sauce has thickened a bit, and the peppers and onions are soft, about 10 minutes.
5. Serve over cooked rice or pasta (we like rigatoni the best.) 

     Who knew - you can make your own version "Velveeta" at home! Guess what - it tastes better too!  Guest blogger JD Provence whipped up a batch to test things out.  This is what he's come up with - give it a try!  Enjoy! Diane 


Homemade Copy-Cat Velveeta

Ingredients
1 cup boiling water
1 pkt unflavored gelatin (1/4 oz)
6 Tablespoons dried milk powder
cheddar cheese, shredded (16oz) 
​
Directions

• Mix the unflavored gelatin and dried milk powder together before adding into boiling water in blender (or food processor) and puree until mixed.
• Add in shredded cheese a few handfuls at a time and continue to blend until smooth. Open and scrape down the sides with a spatula a few times. Process approx 5 minutes to completely emulsify.
• Pour/scoop mixture into a small loaf pan or a mold lined with plastic wrap.
• Cover/wrap tightly and refrigerate for 8 hours.

 

• Kitchen Notes: I tasted this when it was in liquid form and it tasted salty, but once set, the saltiness went away.

   Thank you to JD Provence for testing out this recipe and sharing his photos and thoughts on the final result. 

     There are many versions of this recipe.  I had never made this before but, decided to add it to our Holiday lineup.  Some add cheese, spicy peppers, onion etc.  I lessened the butter and sour cream a bit but, tried to remain close to the recipes I'd read. 
​Enjoy! Diane 
​
Corn Casserole

Ingredients: 
1 can corn
1 can cream corn
3/4 cup sour cream
2 eggs
6 Tablespoons melted butter
1 box (8.5 oz) Jiffy cornbread mix

Directions: 
     Preheat oven to 350F. 
     Combine all the ingredients and pour into a greased 8x8 baking dish. 
Bake in oven at 400 for 35 minutes.  You want the center set and cooked through. 

     
     Antipasto Charcuterie Wreath 

       This is what I chose to do - Next time I might add a cooked cheese tortellini or some pepperoncini to the skewers...
​     Skewers: Sliced salami, Sliced pepperoni, 'cherry' mozzarella balls, marinated roasted red bell pepper pieces, cherry tomatoes, queen green olives, large black olives, marinated artichoke hearts.
         I have a round Christmas platter, placed the skewers in a circle on a bed of baby spinach. I ended up leaving pickles off.  and I served this with a bowl of Italian Dressing, on the side with a brush so people could brush that onto skewer if wanted.

          Enjoy! Diane 

    
Chicken & Wild Rice Soup

Main Soup:
2-3 cups skinless cooked chicken breasts *shred or dice
4 cups chicken broth
1-2 cups cooked wild rice
3 carrots, sliced
3 celery ribs, sliced
1 large onion, diced
3 cloves garlic, minced

seasonings to taste:
salt & pepper, to taste
1-2 Tbs sweet basil
2 Tbs chives
1 Tbs parsley
*few shakes hot sauce, optional
*1-2 Tbs Better then Bullion Chicken paste, optional

Roux:
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream (I use 2 cups 2% milk & 2 cups heavy cream with great results)

Directions: 

• Saute veggies in large pot on stovetop for 5-7 mins.
• Add in garlic and stir around 1 minute before adding chicken broth.
• Add in cooked chicken and seasonings, bring to a high simmer then lower heat, cover and let simmer low 35 minutes.
• *Make your wild rice during this time. I make and use a box of Rice a Roni Long Grain & Wild Rice.

Make the Roux mixture separately - warming the milk first helps the entire mixture thicken quicker. This is what turns your soup into a "Cream Soup"...

• Melt butter in a pan with flour, stir constantly - you're cooking the flour. You want the flour to brown and smell slightly nutty or your soup will taste like paste.
• Stir in warmed milk and bring mixture to a good boil while constantly stirring until thickened.
• Add roux mixture to soup pot.
• Taste soup to see if you need anymore salt, pepper, hot sauce or better then bullion.
• Simmer 5 more minutes if you've made additions. Serve Hot.

CANNING NOTE: 
IF you're wanting to can this - you must do so BEFORE adding ANY of the Rice or Roux. You would make the Rice and Roux Mixture upon opening the soup to heat and eat - rice, dairy, flour and butter cannot be canned.