Category: Recipes

Lazy Sunday Sausage Casserole







The Lazy Sunday Sausage Casserole was super yummy. A great variation on roast and potatoes.

Let’s just say we didn’t end up with any leftovers.

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Wash, peel and prep the potatoes and carrots.
Slice the carrots into quarters, and the potatoes into large 2-3 inch pieces.
Drizzle some olive oil over the top (about 1-2 tsp.).
Season with salt and pepper.
Peel and cut the onion into wedges.
Thinly slice the bell peppers.
Spray a 9×13 baking dish with olive oil.
Place all the veggies in the dish.
Combine 1/2 C chicken broth with 1 1/2 tsp. Italian seasoning.
Add in the minced garlic.
Pour the chicken broth mixture over the veggies. Stir to coat.
Cover the tray. Bake the veggies at 450 for 45 minutes.
After about 20 minutes of baking, check on the veggies.
If they seem dry, add the additional 1/4 C chicken broth. Then, continue baking.

While the veggies bake, prepare the sausages.
Place them in a pan and brown them according to package directions.
Slice each into 4 pieces.

When the veggies have baked for 45 minutes, arrange the sausages over the top of the veggies.
Pour the remaining 1/4 C chicken broth over your veggies (if you haven’t already used it), and the 4 T balsamic vinegar.

Return the dish from the oven and continue cooking, this time uncovered, for 25-30 minutes.
Halfway through, remove the dish from the oven and spoon the juices over the veggies.

Dish is done with the veggies are crisp-tender, and warmed throughout and meat is fully cooked.

Tracy Pin : Hawaiian Meatballs

via Tracy’s Pinterest

Hawaiian Meatballs

  • 1-1/2 lb. lean ground beef
  • 2/3 cup graham cracker crumbs
  • 1/4 cup onion, minced small
  • 1 egg
  • 1-1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 cup milk
  • 1 Tbsp. olive oil
  • 1/2 cup brown sugar
  • 2 Tbsp. cornstarch
  • 1 can pineapple tidbits, drained, reserving juice
  • 1/3 cup white vinegar
  • 1 Tbsp. soy sauce
  • 1/2 green bell pepper, diced


  • Mix beef, graham cracker crumbs, onion, egg, salt, ginger and milk in a large bowl. Shape into 1″ balls.
  • Heat oil in a large frying pan. Brown meatballs in oil. Remove and keep warm.
  • Mix cornstarch and sugar in a small bowl. Stir in reserved pineapple juice, vinegar and soy sauce. Stir until smooth and pour into frying pan. Cook until thickened.
  • Add meatballs, pineapple and green peppers and heat through. Serve over rice.



Tracy Pin : Pecan bar recipe

via Tracy’s Pinterest


  • 1 can (8 oz) refrigerated crescent rolls
  • ¾ cup chopped pecans
  • ½ cup sugar
  • ½ cup corn syrup
  • 2 Tbsp butter or margarine, melted
  • 1 tsp vanilla
  • 1 egg, beaten


  • Heat oven to 350°F.
  • Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
  • Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
  • Bake 18 to 22 minutes longer or until golden brown.
  • Cool completely, about 1 hour, and cut into bars.


Home Cooking With The Cookes : Baked Garlic Parmesan Chicken

Baked Garlic Parmesan Chicken



  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  • In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


This was a tasty dish. Would be great in a pasta, pizza, or as chicken fingers with alfredo dipping sauce. The garlic and parmesan on the chicken was in balance and neither ingredient overpowered the other.


I give this one 4 out of 5 Lobsters



Recipe from :

Home Cooking With The Cookes : Teriyaki Chicken

Teriyaki Chicken




  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs



  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.



This recipe called for baked chicken, but I chopped up the chicken instead and boiled it in the sauce. We ended up with a great blend of flavors in little bite size chicken bits. Served with white steamed rice. I added a bit too much of the sauce to the end product, but it was still great.


I give this one 5 out of 5 Lobsters



Recipe from :