Kikkoman Turkey Brine

I haven't tried this recipe, but I want to!

Ingredients:

• 2 gallons of cold water
• 10 ounces soy sauce
• 1/2 cup white sugar
• 1/2 cup kosher salt
• 2 tbsp sage
• 2 tbsp celery seed
• 1 tbsp thyme

Directions:

1. Night before roasting your turkey, remove the giblets, and neck.  Rinse turkey inside and out.
2. In a large stock pot or 5 gallon bucket mix water with remaining ingredients.  Stir until salt is completely dissolved.
3. Place turkey in the pot/bucket and cover with a lid.  Refridgerate over night or atleast 8 hours.
4. Remove turkey from the brine, rinse well, and cook!

Crock Pot Sesame Chicken

Today was my middle daughter's birthday, and she had a special request that we eat Sesame Chicken.  Going out to eat is so expensive these days, and since we are on a budget, I did what I like to do and found a recipe on the internet.

Ingredients:

12 boneless, skinless chicken thighs (about 2 lbs)

1 bag (16 oz) ready-to-eat baby carrots

2 Tbsp grated fresh ginger root

1/2 cup chicken broth

1/4 to 1/3 cup honey (depending on how sweet you want it, we added extra)

2 tsp sesame oil

1 tsp dried minced garlic

1/4 cup soy sauce

3 Tbsp cold water

3 Tbsp corn starch

1 Tbsp sesame seed, toasted

2 green onions, sliced with tops

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.  Cover and cook on Low heat setting 6 to 8 hours.

With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.

To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions.  

Bacon Wrapped Chicken

So I made this a few weeks ago and meant to post pictures, but I never got around to it. Mike loved it so much that I made it again tonight for dinner. I tweaked the recipe and tonight's dinner was DELICIOUS!!!! Mike loved every bite.

Ingredients:

2 boneless skinless chicken breasts
1 package of bacon
1 8 oz package of Philadelphia Cooking cream cheese
salt
pepper
garlic powder
toothpicks

Directions:
Heat oven to 400*

Pound out the chicken to about 1/4 inch thick (so you are able to fold/roll it)

 Season with salt, pepper and garlic powder. In the middle of the chicken breast put a good sized amount of cream cheese in the middle.

 Roll the chicken breast up and pin with toothpicks. Wrap bacon around the stuffed chicken breast. I used about half the package on each chicken breasts. I know that sounds excessive and you can do it as you like, it just gives it so much more flavor!

 Pop it in the oven for 40 minutes. Dinner is done!

Dinner was served with sweet mashed potatoes and a cucumber & tomato salad.

Italian Cheese Bread Dunkers with Sauce

Are you looking for a super simple easy meal for your kiddos, and don't really feel like spending tons of time in the kitchen?  My kids love this, keeps them happy, and I love that it only takes me like 10 minutes from start to finish :)

Ingredients:

• 1 French Bread loaf (the kind your grocery store bakes)
• 2 cups (8 oz) of italian style cheese, shredded
• Italian seasoning, or any spice you want to put on it
• Sauce of your choice (We like to use leftover homemade spaghetti sauce, and this time we tried pizza sauce)

First, you will need to slice your loaf of bread down the middle lengthwise using a good bread knife, and place on a baking sheet.

Next, put the shredded cheese all over the 2 halves of bread and sprinkle with the italian seasoning.

Now, you are ready to place your bread into the broiler (my broiler has a HI temp and a LOW temp, my sister's only has one temp setting, so you will just have to adjust the temp to how your broiler works)..using my broiler, I set it on HI temp, and the bread cooks in about 5 minutes!  Becareful not to burn it, so watch it closely ;)

Viola!!! Dinner for your kids is served in a jiffy! :)  I never said it was the healthiest, but it so easy, and they will love it!!

Pork Roast and Sauerkraut

We come from a German family and have grown up with TONS of German cooking. I've made a pork roast before, I don't know why I never published the recipe. It's so easy and within 15 minutes you have dinner cooking in the crockpot and the headache of making dinner at 5:00 is all taken care of for you.

Ingredients:

1 pork roast
1 jar of sauerkraut
1 tablespoon caraway seeds
1/2 cup white sugar
1 large apple (any color)

I brown the meat before putting it in the crockpot. It gives it a nice flavor. I season with salt, pepper, garlic powder and minced garlic.

Once all sides are browned I put it in the crockpot and covered it with the sauerkraut & apples.

Then I seasoned with caraway seed and sugar and that't it! You are all done. Set it on low for 6-8 hours and dinner will be ready when you get home from work! So Easy!!!!

Best-Ever Chewy Chocolate Chip Cookies

(from the recipe of Anna Olson, Food Network Canada)

I'm not much of a fan of chocolate chip cookies, in fact I don't like them at all (not joking) ;)...but I know that my kids love them and so does my husband!!  They thought these were awesome!!

Ingredients:

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips



(I forgot to include the chocolate chips in to this picture)

  Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment (I used a regular hand mixer), cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Beer Cupcakes

Yep, you read that title correctly. Exciting, right? I found a recipe online for beer cupcakes and since my husband has a passion for beer I thought I would give it a whirl. They didn't turn out how I expected, but I'm not sure what I was expecting. I used a Chocolate Stout and I guess it added to the chocolately flavor more than it made it taste like a beer. I will give it another shot with a different beer, my husband suggested a porter just in case you wanted to try these little gems.

Ingredients:

• 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
• 2 cups sugar
• 2 cups all-purposeflour
• 1 teaspoon baking soda
• Pinch fine salt
• 1 bottle stout beer (I used Rogue Chocolate Stout)
• 1 stick butter, melted
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 (8-ounce) package cream cheese, softened at room temperature
• 3/4 to 1 cup heavy cream
• 1 (1-pound) box confectioners' sugar

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Spicy Black Bean & Tomato Salad

I found this recipe a while ago, and it sounded yummy, but I just haven't found the time to make it!  So, I'm gonna post it anyways so you can try it, and I since I tend to lose EVERYTHING, it will be jotted down when I'm ready for it ;)


Ingredients:

2 cups ripe tomatoes, chopped
1 (15 oz) can black-eyed peas, drained
1 (15 oz) can blackbeans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1/2 cup red onion, diced small
1 (4 oz) can diced jalapeno
1 cup italian style salad dressing
1/2 tsp garlic salt
1 Tbsp extra virgin olive oil

Mix & Serve

yield: 8 cups
prep time: 15 minutes

Egg, Bacon, and Toast Cups!

My kids raved about this awesome breakfast they got to eat!  They absolutely loved it, and kept telling me that I need to make this more often!  I loved that my kids enjoyed their breakfast...cereal and pancakes can get old really fast! (recipe from Pinterest) 


Ingredients:

3 Tbsp butter or margarine, melted
8 slices of bread
6 slices of bacon
6 large eggs
salt and pepper


Directions:

Preheat oven to 375*, lightly butter 6 standard muffin cup pan (if you are using a 12 cup pan, butter every other cup).  With a rolling pin, flatten the bread slightly, and with a 4 1/4 in cookie cutter, cut 8 rounds.  Cut each round in half, then press 2 halves into the muffin cups, overlapping slightly, and making sure the bread comes up to the edges of cup.  Use extra bread to patch any gaps.  Brush bread with remaining butter.


In a large skillet cook bacon over medium heat, until almost crisp, about 4 minutes, flipping once (bacon will continue to cook in the oven).  Lay one piece of bacon in bread cup, and crack one egg over bacon.  Season with salt and pepper.


Bake at 375* until egg whites are just set; approximately 20-25 minutes.  Run a small knife around cups to loosen the toasts.  Serve immediately.

Homemade Barbeque Sauce

Last night I cooked Country Style Boneless Pork ribs, wasn't really sure how to, so as usual I go on to the web and search for recipes ;)...Came across this recipe for bbq sauce, and it actually turned out quite tasty!  I'm sure it will go well with any meat you are looking to bbq.  I didn't have all the exact ingredients, so I made some changes ;) and it still turned out yummy!  **You may want to double this recipe depending on how much meat you will be bbq'g..this recipe calls for 3/4 lb of meat**


Ingredients:

1/4 cup onion, chopped small
2 tsp butter
1/4 cup kechup
2 Tbsp celery, chopped small
1 Tbsp lemon juice (I used lime juice)
2 tsp brown sugar (I used white sugar)
2 tsp cider vinegar
3/4 tsp worchestershire
1/4 tsp salt
1/4 tsp prepared mustard
1/8 tsp black pepper
1/8 tsp chili powder (I used hot sauce, thats all the "heat" I had in my cupboards/refridgerater)

Saute the onion in the butter....Place all other ingredients into a sauce pan while the onions are cooking...Cook on medium heat and add onions into mixture.  Bring to a boil, and make sure to keep stirring it so it doesn't burn...Cook 10 minutes! Pour over your meat and bbq!

My version of Red Beans & Rice

Happy Weekend Everyone! I am sure you all saw on the news the gigantic power outage that covered all of Southern California, parts of Mexico and a little piece of Arizona. It wouldn't have been so bad if I didn't have dinner on the stove and we just went grocery shopping. Oh Well...that's life! My dinner turned out amazing regardless of the freak blackout, so I wanted to share it with you.

Ingredients


1 pound dried red beans, rinsed
3 tablespoons bacon grease
1 package of bacon
1 yellow onion, chopped
2 green bell peppers, chopped
1/2 teaspoon ground pepper
3 bay leaves
1 can of diced green chilis
1 package turkey kielbasa, split length wise, cut into pieces
3 tablespoons minced garlic
6-8 cups chicken stock
white rice (adjust depending on your family size)

Directions:


Place beans in a large bowl or pot and cover with water. Let soak for 8 hours or overnight. Drain and set aside

In a skillet, cook up bacon, set aside and keep approximately 3 tablespoons of the grease. Over medium-hugh heat add chopped onions and bell peppers. Season with pepper. Cook until veggies are soft. Add crumbled bacon, turkey kielbasa, bay leaves, and garlic. Brown the kielbasa.

Add the beans and chicken stock and bring to a boil. Reduce the heat to medium-low and allow to sit uncovered for appx 2 hours (beans should be tender) and sauce will thicken.

Serve over rice or with cornbread like I did. My family LOVED it and I hope yours does too.

Sorry for no pictures this time around, it was a hectic day.

Guinness Stew

Ok, so I don't always make foods based off the season. To me, food is food no matter if it's supposed to be a fall, winter, summer or spring type meal. I just love to eat. I made this for my husband because he has a passion for beer. I found a recipe online and then tweaked it to my liking. I hope you give it a shot, and if you do, let me know how it turned out for you!

Ingredients:

• 6 red potatoes, skin on, quartered

• 6 carrots, peeled, sliced into thick chunk

• 2 stalks celery, cut in chunks

• 3 bay leaves

• 3 lbs stew meat, cubed 

• 1/2 cup flour

• 1 dash salt

• 1 dash pepper

• 1 dash garlic powder

• 2 -3 tablespoons olive oil

• 1 medium onion, diced

• 4 large garlic cloves, minced

• 8 ounces mushrooms, halved

• 2 (8 ounce) cans tomato sauce

• 10 3/4 ounces beef broth 

• 1 (13 g) envelope Lipton Onion Soup Mix

• 1 teaspoon dried thyme

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1 teaspoon creole seasoning 

• 1 teaspoon Italian herb seasoning 

• 12 ounces beer (Guinness, draught or stout)

 Directions:

Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.

Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.

Add meat and onions to crock pot, top with mushrooms.

 Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in bottle of beer.

 Cook 8 hours on low heat.

Enjoy! I served it with slices of french bread! Sorry that last picture didn't turn out well. I was hungry and didn't have the energy to remove the flash. 

Stay tuned for a new recipe for stuffed chicken breast wrapped in bacon. Oh man...this one was delish! I am making red beans, quinoa, bell peppers and turkey sausage tonight. I will let you know how it goes! 

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Black Bean Hummus

I apologize in advance for not having pictures, but I can assure you this recipe is DELICIOUS!!!!! I haven't met anyone who hasn't loved this recipe {especially YOU, Mrs. Angel Perry}.

Black Bean Hummus


2 cans black beans
1 small onion, diced
1/2 green pepper, diced
3 cloves garlic, minced
2 Tablespoons ground cumin
1 1/2 teaspoons olive oil
2 Tablespoons chopped fresh cilantro
1/4- 1/2 cup vegetable broth (I used chicken broth)

Drain and rinse black beans
Place olive oil in skillet, set over medium-high heat. Add onion, peppers and garlic. Saute about 3 minutes until vegetables are fragrant and starting to brown.
Add cumin, stir well and reduce heat to medium. Cook for another 2 minutes.
Place beans in food processor and pulse several times.
Add vegetable mixture in small batches and pulse a few more times (I ended up having to use closer to a 1/2 cup)
Once you have your desired consistency, transfer into serving dish and garnish with chopped cilantro.


Serve immediately or chill in fridge.

Classic Deviled Eggs

So, I am not much of an egg fan, but I needed to know how to make deviled eggs for Easter dinner, and since I didn't know how, I found a recipe off of "Food Network"!  They turned out yummy!


Ingredients:

• 12 eggs
• 1/2 cup mayo
• 2 tsp white vinegar
• 2 tsp yellow mustard
• 1/4 tsp salt
• black pepper (a few shakes)
• paprika for garnish

Directions:

Place eggs in a single layer in a pot and cover with enough water that there's 1 1/2 inches of water above the eggs.  Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 minute.  Remove from heat and leave covered for 15 minutes.  Rinse under cold water continueously for 1 minute.

Crack egg shells and peel inder cool running water.  Dry with paper towels.  Slice eggs in half lengthwise, removing yolks to a medium size bowl, and placing egg whites on a platter.  Mash the yolks, add mayo, vinegar, mustard, salt, and pepper..mix well.

Evenly disperse heaping teaspoonfuls of the mixture into the egg whites.  Sprinkle with paprika and serve!

Austrian Beef Goulash

My sis and I grew up eating this awesome meal that our Mutti (Great G'ma) would make when she would come to visit the family from Germany!  This is the first time I have ever attempted to cook this, and to my surprise it was super easy!


Ingredients:

• 4 large onions, chopped small
• 1/4 cup oil
• 5 oz (10Tbsp) Hungarian paprika..I didn't have "Hungarian" style paprika, so I used a "sweet" paprika
• 2 quarts water
• 1 tsp dried marjoram
• 1 tsp caraway seed
• 1 tsp black pepper
• 1 clove of garlic, diced
• 3 lbs of beef chuck, cubed
• salt and pepper to taste

Directions:

In a large heavy pot, cook the onion in the oil over medium-low heat until soft and golden.  Add paprika, and mix thoroughly.  Next, add the water, and the remaining seasonings.  Simmer uncovered for an hour.  Add the beef, and simmer until the beef is tender. 

Steak with Mashed Sweet Potatoes

It was one of those days where you have perfect weather and you want to stay outside as long as possible to soak up the sunshine and warmth. I LOVE those kinds of days!

Dinner Menu:

Steak
sauteed mushrooms and onions
chopped spinach
mashed sweet potatoes


Starting with the sweet potatoes, you cook them almost the same exact way you cook regular potatoes. Sweet potatoes tend to be a lot harder, so pop them in the microwave for 30 seconds to soften them up. I learned this lesson the hard way and one day I cut my finger and had to get stitches. Needless to say, it took a while for me to get the courage to cook with sweet potatoes.

 Once the sweet potatoes are finished cooking (should be fork tender) drain them. I use coconut oil and a tad bit of butter when I am mashing them. I have used just milk and butter. I don't add salt, just because I don't think it needs it. You will know what you like best.

 Got 2 steaks put on the grill. I grill each steak for 7 minutes each side. Make sure your meat is room temperature before putting it on the grill to ensure it cooks evenly.

 Here is the finished product. I cooked up a frozen package of chopped spinach as well as sauteed onions and mushrooms in olive oil and garlic. 

It was delicious. Mike and I barely got any of the mashed sweet potatoes because Mason kept eating off our plate. He LOVES mashed sweet potatoes. 

Here is my little partner in crime. He is trying to eat peas with a fork. Even I can't do that! 

Just a thought...

So Melissa and I were talking yesterday about how the girls came home saying "Mom, tomorrow is picture day!" Well she had just gotten finished paying for books at the book fair so to have another unexpected expense of pictures was a tad irritating to her. I know the majority of our blog friends have great cameras and know how to use them well. So here is what I suggested to her: take your own picture of your child. Upload it onto a picture editing software (picnik, photoshop, etc) and let the kids make their own designs on the picture. Send the picture to Walgreens when you are done and print off as many pictures as you need to send to family members and friends. I can tell you that I would rather get a homemade picture of one of my nieces than a school picture. I know the kids would love to decorate their picture with their name, flowers, peace signs, the year...whatever their little heart desires.

When you are done, put them in a scrapbook and one day you will be able to look back and see how the kids minds change as far as their decorating and personal taste.

The economy is hitting people hard, look outside the box to see how you can save each and every penny. My mom told me a package of bacon was $8.99 at the grocery! WHAT??? What kind of pig did they slaughter to get such expensive bacon? Ridiculous!

3 pictures for $25.00 is insanity...you could print 30 homemade (with love) pictures through Walgreens in a wallet form if you want for $2.00!

Ok, I am done ranting! :o)

Besides, they get one shot...you really want to look at something like this forever???

Salmon & Salad

So I don't have a particular recipe to share with you, but in case you needed an easy healthy dinner idea I am posting this.

Tonight I made pan-seared salmon over a bed of quinoa with a side salad.

Tonight I made the quinoa with 2 cups of chicken stock to give the quinoa more flavor. Once fully cooked I stirred in a tablespoon of coconut oil. The salmon was seasoned with salt & pepper and cooked in coconut oil.

It was delicious! Give it a shot!

Chicken and Wild Rice Soup

Ingredients:

2 chicken breasts
5-6 small/medium carrots, chopped
3 celery stalks, chopped
1/2 large onion, diced
8 mushrooms, sliced
1 (32oz) box of chicken stock
8 cups of water
1/2-1 tsp minced garlic
1/2 cup wild rice
1 tsp salt (more or less to your liking)
1/2 tsp black pepper (more or less to your liking)

In a large pot, add water and chicken, and bring to a boil.  Boil the chicken until fully cooked, about 20-30 mins.  Heat a sautee pan on medium (spray pan, or you can use a little oil), add the carrots, celery, and onions.  Cook only until the onion is transparent (do not allow to carmelize).  Remove from heat and set aside.



Once, the chicken is fully cooked, remove from the pot and cut up in to chunks.                              

Finally, add to your pot (the pot should still have the juices/broth from the boiled chicken) the box of stock.  Add the chicken, veggies, garlic, salt, pepper, and wild rice.  Bring to a boil.   Cover, reduce heat to low, and simmer for 55 mins (look on the package of the rice to see how long it needs to be cooked, this will determine the total ramaining cooking time).

**Growing up, we always added dill to my mom's chicken soup, and I have now passed it down to my family, and my kids love it. Don't knock it, until you try it ;)** 

Homemade Mac n' Cheese

Ingredients:

2 Tbsp of real butter
2 Tbsp flour
2 cups of milk
1/2-1 tsp dry mustard (optional)
1/2 lb of shredded cheese, any flavor (you can add more if you like really cheesy mac n' cheese)
1 1/2 cups of elbow macaroni (cooked and drained)

Cook the macaroni according to the package.  While your macaroni is cooking...melt the butter in a saucepan (do not allow the butter to burn), add the four and stir to make a rue.  Gradually add the milk, and stir until smooth.  Add the cheese (I chose mozzarella, and colby cheese) stir until smooth.  Stir in the mustard.  Add the cooked macaroni and mix well!  You can add salt and pepper to your taste.

WOW! We have been awarded!

This is a first and hopefully not a last! Thank you so much Jen from The Life of a Weber Girl! You are too sweet and we appreciate the shout out! We don't have 8 followers yet, but that will change soon (you guys hear us out there???) so I will award the awesome girls that choose to follow us as of now. Besides we have to remember who were there before the stardom right? :o)

1. Sarah Westman @ We Are The Westmans

2. Angel Perry @ This Life is Sweet

3. Kelly Clark @ The Clark Clan 

4. Ambrosia Clark @ Ambrosia Clark

5. Tessa Galindo @ Our Crazy Beautiful Life

8 Facts about us????

1. We are both married with children
2. We love HOT Arizona summers
3. We haven't always been great cooks, we have had some real doozies and the husband's have had to be taste testers whether they liked it or not.
4. We were both born in Southern Arizona. (Ft. Huachuca & Sierra Vista)
5. We had a male calico cat when we teenagers that my mom neutered and could've sold for thousands of dollars because they are rare for breeding (don't usually live after birth).
6. We loved flying in the backwards seats when we would visit our dad in Texas.
7. We were in a jewelry commercial when we were younger.
8. Our families always seem to be on the move!

Hope you enjoy our blog. Thank you again Jen for the award! If you try any of our recipes, please let us know how they work out for you!

Blog Re-Vamp

Please bear with us as we work to make this blog amazing. Since Melissa and I have ZERO idea on how to do this, we are waiting on the master of creation! In the meantime, don't worry your pretty faces, you can still view the blog for recipes {At least I don't think I broke that component} :o)

Red Beans & Rice with Turkey Sausage

Ingredients

1 turkey kielbasa (turkey sausage)

1 can dark red kidney beans, drained & rinsed

1 cup brown rice

2 ¼ cup of low-sodium chicken broth

1 medium onion, chopped

1 red bell pepper, chopped

3 stalks celery, chopped

3 cloves garlic, minced

2 tbsp olive oil

1/8 tsp crushed red pepper flakes

Directions

Pour water and chicken broth into rice cooker or 1 quart saucepan with lid. Add the rice. Cook for 30-45 minutes, until rice has absorbed all the liquid.

While the rice is cooking, place the kielbasa on a foil-lined baking sheet and bake in the oven at 350* for 30 minutes, until heated through and casing has darkened.

Once the kielbasa is done, remove from oven and set aside to cool.

Heat olive oil in large frying pan over medium heat. Add the onion, bell pepper, celery, garlic and red pepper flakes and cook until onion is translucent.

Slice kielbasa into ¼” slices and add to frying pan.

Once the rice is finished cooking, add to the frying pan. Stir in all ingredients together, cook another 5 minutes stirring often, and serve.

*You can adjust the red pepper flakes for more or less “heat”. I put in ¼ tsp and didn’t even notice it. 

My Helper today in the kitchen!