One-Pan Sage-and-Onion Chicken and Sausage
Yield: 6 servings
1 large onion or 2 small onions
1/2 cup olive oil (not extra-virgin)
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
1 (4-pound) chicken, jointed into 10 pieces
2 tablespoons fresh sage leaves, chopped
Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.
Arrange the chicken and sausages on a large platter.
CHICKEN - SAUSAGE BAKE
6 red potatoes
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. pepper
1 chicken, cut up
1 1/2 lb. sweet or hot sausage
1 tsp. oregano
1/2 tsp. garlic
1 1/2 tsp. salt
1/3 c. olive oil
Peel and quarter potatoes and place in bottom of casserole. Mix seasoning and sprinkle 1/2 of mixture over potatoes. Cut sausage into pieces and place chicken and sausage over potatoes. Pour all over and sprinkle rest of seasoning. Cover and bake at 450 degrees for 1 hour. Uncover and bake at 375 degrees for 30 minutes until all are browned.
CROCK POT PORK AND GRAVY
4-5 pork shoulder chops
1 pkg. Lipton onion soup mix
1 can cream of chicken soup
10 oz. water
Trim pork chops of excess fat and cut into "stew size" pieces. Lightly brown and place in bottom of crock pot. Combine remaining ingredients and pour over pork. Cook 4-6 hours on low until tender. Serve over rice or with mashed potatoes.
EASY CROCK POT PORK BARBECUE
1 (5-7 lb.) fresh pork shoulder
1 tbsp. salt
2 tbsp. sugar
Pepper to taste
1 1/4 c. vinegar
1/2 c. ketchup
1/2 c. barbecue sauce
1 1/2 tbsp. crushed red pepper
Dash of hot sauce
Put pork in crock pot. Sprinkle salt and pepper over shoulder and add vinegar. Cover and simmer 12 hours.
Remove from pot and pick meat from bones. Strain liquid and keep approximately 2 cups. Add remaining ingredients. Mix with minced meat and return to crock pot. Cook on low until juice is cooked down (or cook on a high setting for shorter time). Freezes well.
1-16 oz box of ziti, bow ties or rigatoni
1 lb ground beef
1 to 1 1/2 lb sharp cheddar cheese, grated
2 large (#303) cans crushed tomatoes
1 1/4 cups grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon each salt and pepper
pinch of red pepper flakes (optional)
In a large pot, boil the pasta in 1 gallon of salted water until still slightly firm (al-dente). Pasta will cook a little more while baking.
While the pasta is cooking, brown the ground beef well in a sauté pan. Add the salt, pepper and Italian seasonings just before the meat is completely browned. Drain well. When the pasta is cooked, drain well and place in a greased casserole pan or baking dish.
Add the browned beef and tomatoes; mix gently. Sprinkle 2/3 of the sharp cheddar and gently mix in.
Top the pasta with a blend of the Parmesan and cheddar, sprinkling evenly over the top.
Place in a preheated 350°F degree oven and bake for 40 to 50 minutes until the top is lightly brown and the sauce and cheese is bubbly.
hope these help. good luck and enjoy.