Recipes

Sausage Mushroom Wild Rice Casserole

January 17, 2017
Sausage Mushroom Wild Rice Casserole | Bellasapron.com

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Sausage Mushroom Wild Rice Cassarole
Serve this as a dish at a potluck or your next family get together.  This is hands down my favorite casserole.  This was an invention between three different recipes.  Lots of vegetarian and vegan recipes use sweet potato so that was the inspiration of adding sweet potato into the dish.  The red bell pepper gave the dish a sweeter flavor and beautiful color. Instead of sweet potato, try using butternut squash to alert the recipe. Also, I used shiitake mushrooms but you can use any other type of mushroom.  Shiitakes have a savory flavor so it compliments this dish well.
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor. Once cooked, transfer into a casserole dish and set aside. Preheat oven to 400 degrees F.
    Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor.

Once cooked, transfer into a casserole dish and set aside.

Preheat oven to 400 degrees F.
  2. In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done. Note: remove sausage from casing, if casing is included.
    In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done.

Note: remove sausage from casing, if casing is included.
  3. Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
    Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
  4. Add in sweet potato. Note: the smaller the potato pieces, the faster they will tender.
    Add in sweet potato.

Note: the smaller the potato pieces, the faster they will tender.
  5. Reduce heat to medium. Pour and stir in wine or broth. Cover and cook 10 minutes. Once potatoes are tender, uncover and allow liquids to cook down. About 10 minutes.
  6. Add salt and pepper to taste. Transfer skillet content into casserole dish.
    Add salt and pepper to taste.

Transfer skillet content into casserole dish.
  7. Fold all ingredients together and sprinkle some cheese on top.
    Fold all ingredients together and sprinkle some cheese on top.
  8. Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
    Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
  9. Serve while hot with a slice of corn bread. Enjoy!
    Serve while hot with a slice of corn bread.

Enjoy!
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Quick Pasta Salad

January 17, 2017
Quick Pasta Salad | Bellasapron.com

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Quick Pasta Salad
This is an quick and refreshing pasta salad with a little zing to it. Make it with any vegetables or dressing you  like.  Serve it at your next BBQ or last minute dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
Instructions
  1. Prepare pasta according to directions on box. Drain and set aside to cool. While pasta is cooking, prepare the veggies and cheese.
    Prepare pasta according to directions on box. Drain and set aside to cool.

While pasta is cooking, prepare the veggies and cheese.
  2. Combine chopped vegetables and mix in pasta.
    Combine chopped vegetables and mix in pasta.
  3. Pour on salad dressing and mix well. Add more dressing if desired.
    Pour on salad dressing and mix well. Add more dressing if desired.
  4. Serve and enjoy!
    Serve and enjoy!
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Classic Coleslaw

January 17, 2017
Classic Coleslaw | Bellasapron.com

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Classic Coleslaw
Coleslaw is a great add at any BBQ, potluck, or side dish.  I made this coleslaw to add it on top of a BBQ pulled chicken sandwich. Anyhow, I like mayonnaise based coleslaw but there's sour cream and buttermilk kinds too.  I won't claim this is be best coleslaw, but it's my favorite type.  It's more vinegar-ie than sweet. If you don't have it white wine vinegar, swap it with apple cider vinegar. ...BTW, I shredded my own cabbage and carrots for this.  If you don't have enough time for it, buy the shredded coleslaw from the store.
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Shred the cabbage and carrots. You can grate or use a food processor.
    Shred the cabbage and carrots. You can grate or use a food processor.
  2. Transfer slaw to a large bowl and mix with salt.
    Transfer slaw to a large bowl and mix with salt.
  3. In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
    In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
  4. Toss mayo mix and slaw together.
    Toss mayo mix and slaw together.
  5. Chill slaw for 30 mins-1 hours before serving. Enjoy!
    Chill slaw for 30 mins-1 hours before serving.

Enjoy!
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Butternut Squash and Red Lentil Soup

January 10, 2017
Butternut Squash and Red Lentil Soup | Bellasapron.com

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Butternut Squash and Red Lentil Soup
It's getting cold out and that means warm soups. Try this butternut squash with red lentils soup. Serve with croutons or pita chips.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a soup pot over medium-high heat. Add onions. Cook for about 5 minutes until onions are translucent. Add garlic. Cook for another minute.
    Heat oil in a soup pot over medium-high heat.

Add onions. Cook for about 5 minutes until onions are translucent.

Add garlic. Cook for another minute.
  2. Add butternut squash, red lentils, and broth.
    Add butternut squash, red lentils, and broth.
  3. Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth. Pour back into pot.
    Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth.

Pour back into pot.
  4. Stir in ginger and cumin. Add salt and pepper as desired.
    Stir in ginger and cumin.

Add salt and pepper as desired.
  5. Stir while hot. Top with pita chips or croutons.
    Stir while hot. Top with pita chips or croutons.
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Chicken Burrito Bowl

January 5, 2017
Chicken Burrito Bowl | Bellasapron.com

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Chicken Burrito Bowl
Here's yet another easy slow cooker recipe that's great to take into work as a lunch.  It's healthy, filling, and easy to make on a Sunday morning in prep for the long week ahead.  The salsa you use can make or break this recipe.  Buy or make fresh chunky type salsa. Make it mild, medium, or hot based on preference. You can use chicken breast or chicken thighs.  Chicken breast tends to be dry so I like using chicken thighs. Top the dish off with guacamole, queso cheese, sour cream, red onions, or fresh cilantro! Serve on top of rice.
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Instructions
Chicken
  1. In slow cooker, combine chicken, beans, corn, salsa, seasons (chili powder, garlic, cumin, oregano, and salt and pepper). Allow to cook for 3-4 hours on HIGH or 6-8 hours on LOW.
    In slow cooker, combine chicken, beans, corn, salsa, seasons (chili powder, garlic, cumin, oregano, and salt and pepper). Allow to cook for 3-4 hours on HIGH or 6-8 hours on LOW.
  2. Once chicken is cooked and tender. Remove chicken and shred. Mix back into slow cooker and serve while hot!
    Once chicken is cooked and tender. Remove chicken and shred. Mix back into slow cooker and serve while hot!
Rice
  1. On the side, steam rice. Fluff with fork and set aside. Add cilantro and lime juice, if desired.
Finished Product
  1. Serve on top of steamed rice and add desired toppings =)
    Serve on top of steamed rice and add desired toppings =)
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Chocolate Chip Cookies

January 4, 2017
Chocolate Chip Cookies | Bellasapron.com

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Chocolate Chip Cookies
Chocolate chip cookies are the best! They are very versatile and they keep well for days...if they stay around that long. Add chopped walnuts or chocolate chunks to change it up. Hope you like it!
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift flour, salt, and baking soda. Set aside.
    In a medium bowl, sift flour, salt, and baking soda. Set aside.
  2. Using a stand mixer or hand-held mixer, cream butter and sugar until fluffy. About 2 minutes.
    Using a stand mixer or hand-held mixer, cream butter and sugar until fluffy.  About 2 minutes.
  3. Add in vanilla and egg until combined.
  4. Slowly add in flour mixture. Do not over mix.
  5. Fold in chocolate using a spatula. Cover and chill in fridge for 30 minutes. This will allow dough to rest.
    Fold in chocolate using a spatula. 

Cover and chill in fridge for 30 minutes.  This will allow dough to rest.
  6. Preheat oven to 325 degrees. Line cookies sheets with parchment paper. Set aside.
  7. Using a small cookie scope or spoon. Form 1 inch to 2 inch balls of the dough. Line them on sheets. Allow 2 inches in between cookies. Bake for 10 minutes or until bottom of the cookie is golden brown.
    Using a small cookie scope or spoon.  Form 1 inch to 2 inch balls of the dough.  Line them on sheets.  Allow 2 inches in between cookies.

Bake for 10 minutes or until bottom of the cookie is golden brown.
  8. (Optional) Sprinkle sea salt flakes after baking. Allow to cool on racks. Enjoy with a nice glass of milk!
    (Optional)  Sprinkle sea salt flakes after baking.

Allow to cool on racks. Enjoy with a nice glass of milk!
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Brown Sugar Cinnamon Crinkle Cookies

January 3, 2017
Brown Sugar Crinkle Cookies | Bellasapron.com

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Brown Sugar Cinnamon Crinkle Cookies
These cookies are a great add to any Christmas cookie bake list or potluck. They are easy, quick, and keep well in an air tight container for a week. I love cinnamon, so I added extra. Add only 1 teaspoon of it if you are not a fan. Next time, I'm going to add nutmeg too!
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Instructions
  1. In a medium saucepan, melt butter over medium-high heat. Allow butter to brown. About 2 minutes. Set aside and allow to cool.
  2. In a bowl, sift and mix together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a stand mixer, add brown sugar and granulated sugar. Slowly pour in browned butter.
    In a stand mixer, add brown sugar and granulated sugar.  Slowly pour in browned butter.
  4. Add in eggs and vanilla.
  5. Mix in flour mixture slowly.
    Mix in flour mixture slowly.
  6. Cover mixture bowl and place in fridge for at least 1 hour to rest.
    Cover mixture bowl and place in fridge for at least 1 hour to rest.
  7. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  8. Place powdered sugar into a bowl. Set aside.
  9. Using a spoon or small 1 inch scooper, divide chilled mixture into 1 inch sized balls. Roll them with you hand.
    Using a spoon or small 1 inch scooper, divide chilled mixture into 1 inch sized balls.  Roll them with you hand.
  10. Drop each ball into the powdered sugar mixture and place them on baking sheets.
    Drop each ball into the powdered sugar mixture and place them on baking sheets.
  11. Bake 12-15 minutes or until cookies start to crinkle on top and bottom turns a golden brown. Allow cookies too cool on a rack after baking.
    Bake 12-15 minutes or until cookies start to crinkle on top and bottom turns a golden brown.  Allow cookies too cool on a rack after baking.
  12. Enjoy when cookies have cooled to room temperature!
    Enjoy when cookies have cooled to room temperature!
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2017 Food Trends to Try

January 2, 2017
farro dinner plate

New year means new things!  I ran across these two sites that are good reads with a list of the 2017 trend foods.  My favorite is farro.  Farro is an ancient grain that’s making a come back.  You can eat it for breakfast, lunch, or dinner.  It has more protein than quinoa and it can be more filling than other grains…

Check out the followings links:

Consumer Reports – Food to Try

Self Mag List – Trends

Enjoy!

Chicken and Wild Rice Soup

January 2, 2017
Chicken and Wild Rice Soup | Bellasapron.com

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Chicken and Wild Rice Soup
Hearty, comfort soup with leftover chicken or rotisserie chicken. If you don't want chicken, swap it with turkey. If you are gluten intolerant, swap the flour with some corn starch. If you want to lower the fat, use only skim milk. Enjoy!
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Melt 1 tablespoon of butter in a large soup pot over medium heat. Add onions, carrots, and celery and saute till tender. About 5 minutes.
    Melt 1 tablespoon of butter in a large soup pot over medium heat.  Add onions, carrots, and celery and saute till tender.  About 5 minutes.
  2. Add chicken broth, thyme, sage, rosemary, salt, and pepper. Salt and pepper soup to taste.
    Add chicken broth, thyme, sage, rosemary, salt, and pepper. Salt and pepper soup to taste.
  3. Add chicken.
    Add chicken.
  4. Add wild rice. Cover soup pot until rice is cooked and tender. About 20 minutes.
    Add wild rice. Cover soup pot until rice is cooked and tender.  About 20 minutes.
  5. In a medium saucepan, melt remaining butter and add in flour. Whisk constantly! Cook about 1 minute.
    In a medium saucepan, melt remaining butter and add in flour. Whisk constantly!  Cook about 1 minute.
  6. Pour milk slowly into saucepan while whisking. Allow it to thicken. About 3-4 minutes.
    Pour milk slowly into saucepan while whisking.  Allow it to thicken.  About 3-4 minutes.
  7. Pour mixture into soup pot and allow soup to thicken.
    Pour mixture into soup pot and allow soup to thicken.
  8. Sprinkle with parsley. Add more salt and pepper to taste, if needed.
  9. Serve with crackers, enjoy!
    Serve with crackers, enjoy!
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