What's for supper tonight?
Yesterday, 09:50 PM
#551
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,388
Mother's day dinner
My wonderful husband made dinner for me for Mother's day. Oh my, was it ever delicious. Here is the recipe...He modified the recipe, the original one was way to spicy for us. It still had a bit of heat which was wonderful.
Kelbasa dish
1 pound kielbasa sliced (we used just one package which was 12oz)
▢ 1 pound boneless skinless chicken thighs cut into bite sized pieces
▢ 1 bell peppers diced
▢ 1 large onion diced
▢ 2 1/2 stalks celery diced
▢ 1 Tablespoon minced garlic
▢ 1½ pounds penne pasta
▢ 32 ounces reduced sodium chicken stock
▢ 2 cans diced tomatoes with green chilies
▢ 1 Tablespoon onion powder
▢ 1/2 teaspoon dried thyme
▢ 1 Tablespoon parsley flakes
▢ 1 teaspoon Worcestershire sauce
▢ ½ pound Velveeta cubed
2 1/2 teaspoons sugar
1 small can tomato paste with 8oz. of stock
Instructions
Heat a 6-quart or larger pot over medium-high heat. Add the 2 pounds kielbasa and cook until it has browned
and rendered some of its grease. Remove the sausage, leaving grease in the pan.
Add the 2 pounds boneless skinless chicken thighs to the pot. Cook until browned on all sides.
Remove the chicken from the pan.
If needed, add a little bit of oil to the pan. Otherwise,
just use the remaining grease from the chicken and sausage.
Add the 2 bell peppers, 1 large onion, and 4 stalks celery.
Cook, stirring frequently until the onions are translucent and everything has softened.
Add the 1 Tablespoon minced garlic and cook for another minute or two, stirring frequently.
Put the sausage and chicken back in the pan.
2 cans diced tomatoes with green chilies, 1 cup of the chicken stock, 1 Tablespoon onion powder,
1/2 teaspoon dried thyme, 1 Tablespoon parsley flakes,
and 1 teaspoon Worcestershire sauce as well as the tomato paste mixture. Bring everything to a boil.
Reduce the heat to medium. Cover and simmer for 10-15 minutes.
Stir in the ½ pound Velveeta and continue to cook until the cheese is melted,
and the sauce has thickened (about 5 minutes.)
Cook the 1½ pounds penne pasta according to package directions, drain and return to pot, carefully add the other pan's contents to the pasta mix well.
Let sit for about 15 minutes to let pasta soak in some of the broth. Add enough other leftover chicken stock to pot to moisten into back into a creamy sauce.
There should be about a cup of stock leftover, put in a covered bowl or mason jar, use enough to reheat leftovers the next day.
Kelbasa dish
1 pound kielbasa sliced (we used just one package which was 12oz)
▢ 1 pound boneless skinless chicken thighs cut into bite sized pieces
▢ 1 bell peppers diced
▢ 1 large onion diced
▢ 2 1/2 stalks celery diced
▢ 1 Tablespoon minced garlic
▢ 1½ pounds penne pasta
▢ 32 ounces reduced sodium chicken stock
▢ 2 cans diced tomatoes with green chilies
▢ 1 Tablespoon onion powder
▢ 1/2 teaspoon dried thyme
▢ 1 Tablespoon parsley flakes
▢ 1 teaspoon Worcestershire sauce
▢ ½ pound Velveeta cubed
2 1/2 teaspoons sugar
1 small can tomato paste with 8oz. of stock
Instructions
Heat a 6-quart or larger pot over medium-high heat. Add the 2 pounds kielbasa and cook until it has browned
and rendered some of its grease. Remove the sausage, leaving grease in the pan.
Add the 2 pounds boneless skinless chicken thighs to the pot. Cook until browned on all sides.
Remove the chicken from the pan.
If needed, add a little bit of oil to the pan. Otherwise,
just use the remaining grease from the chicken and sausage.
Add the 2 bell peppers, 1 large onion, and 4 stalks celery.
Cook, stirring frequently until the onions are translucent and everything has softened.
Add the 1 Tablespoon minced garlic and cook for another minute or two, stirring frequently.
Put the sausage and chicken back in the pan.
2 cans diced tomatoes with green chilies, 1 cup of the chicken stock, 1 Tablespoon onion powder,
1/2 teaspoon dried thyme, 1 Tablespoon parsley flakes,
and 1 teaspoon Worcestershire sauce as well as the tomato paste mixture. Bring everything to a boil.
Reduce the heat to medium. Cover and simmer for 10-15 minutes.
Stir in the ½ pound Velveeta and continue to cook until the cheese is melted,
and the sauce has thickened (about 5 minutes.)
Cook the 1½ pounds penne pasta according to package directions, drain and return to pot, carefully add the other pan's contents to the pasta mix well.
Let sit for about 15 minutes to let pasta soak in some of the broth. Add enough other leftover chicken stock to pot to moisten into back into a creamy sauce.
There should be about a cup of stock leftover, put in a covered bowl or mason jar, use enough to reheat leftovers the next day.
