by Bethany on September 23, 2010
You ever have one of those days where you were counting the seconds and you just want to relax such a long day. Well, I had one of those days yesterday so I was looking for some comfort food.
I was looking at recipes The Other White Meat and I had almost all the ingredients for the Sausage and Rice Bake so I was sold on this dish. A quick trip to the grocery store with my friend, Jill, and I managed to grab the one ingredient that I was missing. (Thanks Jill!!)
Sausage and Rice Bake
Ingredients:
1 pounds bulk pork sausage
1/2 cup chopped onion
1 cup long-grain rice
1 cup chopped celery
1 envelope chicken noodle soup mix (1/2 of a 4.2 oz box)
2 cups boiling water
1 cup finely shredded Cheddar Cheese (I used Mozarella… it’s what I had)
1. Heat oven to 350 degrees F.
2. Cook sausage and onion in large skillet until sausage is brown.
- Browning the Sausage
3. Drain off the fat and set the sausage mixture aside.
4. Combine the uncooked rice, celery and dry soup mix in a 2 to 2 1/2 quart casserole.
Adding it all together
5. Pour boiling water over mixture in casserole; stir to combine. Spoon sausage mixture evenly over mixture in casserole.
6. Cover. Bake about 50 minutes or until rice is tender. Uncover; stir to combine. Sprinkle with Cheddar cheese. Bake about 5 minutes more or until cheese melts. And Tada!!
May not look pretty but it tastes good!
So the downside to even comfort food is that I still have to clean up the kitchen
What’s your favorite food when you are feeling stressed or unhappy?
by porktastic on April 19, 2010
The weather is starting to get nice and my patio/porch/deck is getting more and more appealing. Does anyone know the difference between them because I always confuse them?
My grill has been neglected since fall and is hiding in the corner of my garage behind the snow shovel. It is time to start getting it ready for a new season of pork chops, ribs, and roasts and put that snow shovel away for good. (At least for the next 7-8 months… hopefully.)
You can check out how to grill fantastic pork chops on a previous post. You may be asking yourself what is the difference between grilling and barbecuing. This can get as confusing as the patio/deck scenario. Well here’s the low down and you will never use them interchangeably again.
Grilling- High heat, direct method cooking meat over live flames. Which is why you are able to get those pork chops done so quickly.
Flames= High temperature= grilling
Barbecuing- Long, low heat, smoke-cooking method using coals, smoldering logs or chunks or wood.
Your meat will cook fast with grilling so go ahead and use that for your chops and kabobs. Patience is a virtue when it comes to barbecuing. The cooking times can extend to 10 hours with temperatures as low as 225 degrees F. This is great for ribs and pork shoulder.
How about we discuss barbecuing later, because I feel it deserves it’s own post.
