Why Make This Tonight

• One pan, easy cleanup: The sausage, vegetables and pasta all cook in the same skillet.
• Big flavor, simple ingredients: Smoky sausage, sweet peppers and creamy garlic Parmesan sauce make a satisfying dinner.
• Easy for busy weeknights: No separate pot of pasta or complicated prep, just a hearty meal the whole family will agree on.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients Needed for Creamy Smoked Sausage Pasta

• Smoked sausage: We are using Petit Jean Meats Smoked Sausage. Use your favorite variety.
• Olive oil: For browning the sausage and cooking the vegetables.
• Bell peppers: Any color works. Red, yellow and orange peppers add sweetness, while green peppers have a slightly sharper flavor.
• Onion: Yellow or sweet onion.
• Chicken broth: Cooks the pasta and adds savory flavor to the sauce.
• Pasta: Short pasta such as casarecce, penne, rotini or bow ties works well.
• Garlic and herb seasoning: Use your favorite Italian blend and adjust to taste.
• Heavy cream: Makes the sauce rich and creamy.
• Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce.

How to Make One Pan Creamy Smoked Sausage and Peppers Pasta

1. Brown the sausage. Slice smoked sausage into rounds. Heat olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
2. Cook the vegetables. Dice the onion and slice the bell peppers. Add to the same skillet, adding a little more olive oil if needed. Cook, stirring often, until the vegetables begin to soften.
3. Add broth and pasta. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the uncooked pasta and bring to a boil.
4. Simmer until tender. Reduce heat to a simmer and cook, stirring often, until the pasta is tender. Add a splash of broth as needed if the skillet gets too dry before the pasta finishes cooking.
5. Make the creamy sauce. Reduce heat to low. Stir in the garlic and herb seasoning and heavy cream. Add the Parmesan cheese a little at a time, stirring until melted and smooth.
6. Add the sausage. Return the smoked sausage and any juices to the skillet. Stir until combined and heated through. Taste and adjust the seasoning before serving.

What to Serve with Smoked Sausage Pasta

This creamy sausage pasta is a hearty meal on its own. Serve with a green salad, broccoli or garlic bread for an easy family dinner.

If you love an easy skillet dinner, give this One Pan Creamy Smoked Sausage and Peppers Pasta a try. Leave a comment and recipe rating to let us know how it turned out!

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One Pan Creamy Smoked Sausage Pasta

One Pan Creamy Smoked Sausage Pasta combines browned sausage, bell peppers and onions with tender pasta in a creamy garlic Parmesan sauce. An easy skillet dinner with simple ingredients and less cleanup.

Course Main Dishes

Cuisine American

Keyword one pot pasta, smoked sausage pasta sauce

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Calories 1076kcal

Author Milisa

Ingredients

• 12 ounces Petit Jean Smoked Sausage sliced
• 2 bell peppers red, yellow or green, diced
• 1 yellow onion large, diced
• 2 tablespoons olive oil
• 4 cups chicken broth
• 16 ounces pasta cerecelle, penne or bowtie
• ½ cup heavy whipping cream
• 2 cups Parmesan cheese finely grated
• 1 tablespoon garlic and herb seasoning or favorite seasoning blend

Instructions

• Heat olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
• Add the onion and bell peppers to the skillet, adding a little more olive oil if needed. Cook, stirring often, until the vegetables begin to soften.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the uncooked pasta and bring to a boil.
• Simmer until tender. Reduce heat to a simmer and cook, stirring often, until the pasta is tender. Add a splash of broth as needed if the skillet gets too dry before the pasta finishes cooking.
• Reduce heat to low. Stir in the garlic and herb seasoning and heavy cream. Add the Parmesan cheese a little at a time, stirring until melted and smooth.
• Return the smoked sausage and any juices to the skillet. Stir until combined and heated through.

Video

Notes

Variations:

• Add some heat: Use spicy smoked sausage or add crushed red pepper flakes.
• Switch the vegetables: Stir in a handful of baby spinach at the end or cook sliced mushrooms with the peppers and onions.
• Try another cheese: Add a little shredded mozzarella for a cheesier finish.

Storage:  Store leftovers in an airtight container in the refrigerator up to 3 days.

Reheat: Place in a pan with a splash of milk or broth and cook, stirring often over medium heat until heated through.

Nutrition

Calories: 1076kcal | Carbohydrates: 96g | Protein: 46g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 133mg | Sodium: 4157mg | Potassium: 696mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2696IU | Vitamin C: 78mg | Calcium: 662mg | Iron: 3mg

More Smoked Sausage Recipes You Should Try

Smoked Sausage Cheddar Pasta

Smoked Sausage Hashbrown Casserole

Crock Pot Smoked Sausage Chicken and Rice

Sausage Potato Skillet

The post One Pan Creamy Smoked Sausage Pasta appeared first on Miss in the Kitchen.

Why You’ll Love This Smoked Sausage Hashbrown Casserole

• Easy prep: Just a few minutes of prep and the Crock Pot does the rest.
• Hearty and filling: Smoked sausage and cheesy potatoes make this a satisfying dinner.
• Family-friendly: Simple, familiar flavors make this one everyone can dig into.
• Great for busy days: Get it started early and dinner is taken care of.
• Simple ingredients: It’s made with easy-to-find ingredients you may already have on hand.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

What to Serve with Smoked Sausage Hashbrown Casserole

• Since this casserole already has potatoes, sausage and cheese, I like to keep the sides simple. Serve it with fried okra, a simple garden salad or glazed carrots.
• Cornbread or cheddar bay biscuits are always a good addition if you’re feeding a hungry crowd.

Can You Make Smoked Sausage Hashbrown Casserole Ahead?

Yes. You can slice the sausage and onion and mix together with the creamy sauce ahead of time. Store everything covered in the refrigerator, then assemble with the hashbrowns and cheese when you’re ready to start the slow cooker.

More Easy Crock Pot Dinners

Smoked Sausage Chicken and Rice

Dirty Rice (with sausage)

Cheesy Smoked Sausage Potato Soup

If easy slow cooker dinners are your favorite way to get a hearty meal on the table, this Crock Pot Smoked Sausage Hashbrown Casserole deserves a spot in your regular dinner rotation. It’s creamy, cheesy, filling and packed with smoky sausage flavor, all with very little hands-on work.

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Crock Pot Smoked Sausage Hashbrown Casserole

An easy dinner for busy nights that is a filling hashbrown casserole loaded with smoked sausage, onions and cheese.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 4

Calories 838kcal

Author Milisa

Equipment

• 1 Crock Pot

Ingredients

• 10.5 ounces cream of chicken soup
• 8 ounces sour cream
• 2 teaspoons chicken bouillon
• 2 teaspoons granulated garlic
• 1 teaspoon black pepper
• 20 ounces shredded hashbrowns refrigerated
• 12 ounces Petit Jean Smoked Sausage sliced into bite size pieces
• 2 cups cheddar cheese shredded, divided use
• 3 tablespoons butter sliced into thin pats

Instructions

• Add the cream of chicken soup, sour cream, chicken bouillon, granulated garlic and black pepper right in the crock pot. Stir until well combined.
• Add the shredded hashbrowns, sliced smoked sausage, diced onion and half the cheese to the slow cooker.
• Stir until well combined.
• Top with butter slices.
• Cover and cook for 2 hours on high or 4 hours on low, until the hashbrowns and onions are tender and the casserole is hot and creamy throughout.
• Sprinkle the remaining cheddar cheese over the top. Cover again for a few minutes, just until the cheese is melted.

Video

Notes

• Oven Method: This casserole can be made in a 9 x 13 casserole and baked in the oven at 375 for 45 minutes to one hour.
• Make Ahead: You can slice the sausage and onion and mix together the creamy sauce ahead of time. Store everything covered in the refrigerator, then assemble the casserole when you’re ready to start the slow cooker.
• Store leftover smoked sausage hashbrown casserole in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Individual portions can be reheated in the microwave until heated through. For larger portions, place the casserole in an oven-safe dish, cover with foil and reheat until hot.

Nutrition

Calories: 838kcal | Carbohydrates: 38g | Protein: 29g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1506mg | Potassium: 1037mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 12mg | Calcium: 483mg | Iron: 3mg

The post Crock Pot Smoked Sausage Hashbrown Casserole appeared first on Miss in the Kitchen.

Dirty rice is a classic Southern dish traditionally made with rice, meat, vegetables and plenty of seasoning. This simplified version uses ground sausage for rich flavor and everyday ingredients you probably already have in your kitchen.

Why You’ll Love This Crock Pot Dirty Rice

• Easy to prepare: Brown the sausage and vegetables, then let the slow cooker cook the rice perfectly.
• Made with simple ingredients: Everything in this recipe is easy to find and budget-friendly.
• Perfect for busy days: It cooks in about two hours with very little hands-on work.

Ingredients for Dirty Rice

• Olive oil: Used to sauté the vegetables and keep them from sticking to the skillet.
• Onion: Adds a slightly sweet, savory flavor to the rice.
• Bell pepper: Brings color, flavor and a little natural sweetness. Green bell pepper gives the dish a more traditional flavor, but any color will work.
• Celery: An optional addition that complements the onion and bell pepper. I was out of celery when I made this batch, and the dirty rice was still delicious.
• Ground sausage: Gives the dish its hearty texture and rich, savory flavor. Use mild or hot sausage depending on your preference.
• Granulated garlic: Adds plenty of garlic flavor and blends easily into the sausage mixture.
• Ground rosemary: Provides a subtle, earthy flavor that pairs well with the sausage and chicken broth.
• Kosher salt: Enhances all of the savory flavors. Adjust the amount depending on how salty your sausage and broth are.
• Black pepper: Adds mild heat and a classic peppery finish.
• Long-grain white rice: Cooks directly in the slow cooker and absorbs all of the flavorful broth and seasonings. Do not use instant rice.
• Chicken broth: Provides the liquid needed to cook the rice while adding more flavor than water.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Make Crock Pot Dirty Rice

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion, bell pepper and celery, if using. Cook until the vegetables begin to soften.
3. Add the ground sausage to the skillet. Cook, breaking it apart as it browns, and add the seasonings. Stir occassionally until the sausage is cooked through.
4. Add the uncooked rice to the crock pot and pour in the chicken broth.
5. Spoon the browned sausage and vegetable mixture over the rice.
6. Cover and cook on high for about 2 hours or low for 4 hours.
7. Stir the dirty rice thoroughly before serving.

Recipe Notes

• Use regular long-grain white rice, not instant rice.
• If the rice is still firm when the liquid has been absorbed, stir in a small amount of hot chicken broth and continue cooking.
• Celery is traditionally included with the onion and bell pepper, but the recipe is still flavorful without it.
• For extra heat, use hot breakfast sausage or add cayenne pepper or crushed red pepper.

If you love simple dinners that practically cook themselves, add this Crock Pot Dirty Rice to your meal plan. It is hearty, flavorful and made with basic ingredients, making it an easy recipe you will want to make again and again

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Crock Pot Dirty Rice

Let the slow cooker do most of the work with this easy dirty rice recipe. A great dinner for busy nights and the rice cooks perfectly every time.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 6

Calories 528kcal

Author Milisa

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 1 bell pepper diced
• 1 pound Petit Jean Meats Ground Sausage hot or mild breakfast sausage
• 2 cups long grain white rice
• 2 tablespoons granulated garlic
• 1 tablespoon ground rosemary
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 4 cups chicken broth

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the diced onion, bell pepper and celery, if using. Cook until the vegetables begin to soften.
• Add the ground sausage to the skillet. Cook, breaking it apart as it browns, and add the seasonings. Stir occassionally until the sausage is cooked through.
• Add the uncooked rice to the crock pot and pour in the chicken broth.
• Spoon the browned sausage and vegetable mixture over the rice.
• Cover and cook on high for about 2 hours or low for 4 hours.
• Stir the dirty rice thoroughly before serving.

Video

Notes

• Use regular long-grain white rice, not instant rice.
• If the rice is still firm when the liquid has been absorbed, stir in a small amount of hot chicken broth and continue cooking.
• Celery is traditionally included with the onion and bell pepper, but the recipe is still flavorful without it. Add 3 stalks, thinly sliced if desired.
• For extra heat, use hot breakfast sausage or add cayenne pepper or crushed red pepper.

How to Store and Reheat

• Store leftover dirty rice in an airtight container in the refrigerator. Reheat individual portions in the microwave, adding a splash of chicken broth if the rice seems dry.
• Leftovers can also be reheated in a covered skillet over low heat. Stir occasionally and add a little broth as needed to keep the rice moist.

Nutrition

Calories: 528kcal | Carbohydrates: 55g | Protein: 18g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1844mg | Potassium: 393mg | Fiber: 2g | Sugar: 2g | Vitamin A: 693IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg

More Easy Crock Pot Recipes

Smoked Sausage Chicken and Rice

Cheesy Smoked Sausage Potato Soup

Smothered Pork Chops

Beef and Bean Burritos

The post Crock Pot Dirty Rice appeared first on Miss in the Kitchen.

Smoked sausage lovers will also love Smoked Sausage Cheddar Pasta and Creamy Cajun Sausage Pasta.

I have a new found love for slow cooker dinners and when I need something hearty, this easy meal is the answer. Change it up with different vegetables and cheeses to suit your family’s tastes.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredient Notes for Cheesy Sausage Chicken and Rice Casserole

• Petit Jean Smoked Sausage: Slice the sausage into bite-sized rounds. The smoked sausage adds rich, savory flavor throughout the entire dish.
• Chicken: Boneless, skinless chicken breasts or chicken thighs will work. Cut the chicken into small, evenly sized pieces so it cooks quickly and evenly.
• Rice: Long-grain white rice works best for this recipe. Do not substitute instant rice because it cooks much faster and can become mushy.
• Vegetables: Dice the onion, bell pepper into small pieces and shred the carrots so they become tender as the rice cooks.
• Spices: Granulated garlic, dried thyme, ground rosemary and smoked paprika add savory flavor along with salt and pepper.
• White Velveeta: White Velveeta makes the sauce extra creamy and smooth. Cut it into cubes so it melts quickly. Regular Velveeta works well too. Use smoked gouda or cheddar if preferred.
• Heavy cream: Stir the cream in at the end of the cooking time to add richness without allowing it to overcook. Use milk for a lighter sauce.

Crock Pot Smoked Sausage, Chicken and Rice is an easy way to turn simple ingredients into a warm and filling family dinner. The smoky sausage, tender chicken, seasoned vegetables and creamy cheese sauce make every bite delicious.

Serving Suggestions

This is a one pot dinner that doesn’t need a side dish but is delicious served with a salad, fried okra or garlic cheddar biscuits.

More Crock Pot Dinners

Cheesy Sausage and Potato Soup

Crock Pot Dirty Rice

Smothered Pork Chops

Add this comforting slow cooker meal to your dinner plan this week, and be sure to leave a comment and star rating to let us know how your family enjoyed it!

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Crock Pot Smoked Sausage, Chicken and Rice

Crock Pot Smoked Sausage, Chicken and Rice is a hearty, cheesy dinner filled with tender chicken, smoky sausage, vegetables and perfectly seasoned rice. It is an easy comfort-food meal that can be made in the slow cooker, on the stovetop or in the oven.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Calories 1038kcal

Author Milisa

Ingredients

• 1 tablespoon olive oil
• 14 ounces Petit Jean Smoked Sausage we used jalapeno cheddar, sliced
• 1 pound chicken boneless, skinless breast or thighs, cut into bite sized pieces
• 1 onion diced
• 1 bell pepper diced
• 2 carrots shredded
• 1 cup long grain white rice
• 3 cups chicken broth
• 2 tablespoons granulated garlic
• 1 tablespoon dried thyme
• 2 teaspoons ground rosemary
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 ounces white Velveeta
• ½ cup heavy whipping cream

Instructions

• Drizzle olive oil into the bottom of a crock pot.
• Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
• Stir until the ingredients are well combined and the rice is submerged in the broth.
• Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
• Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
• Add the cubed Velveeta and heavy cream.
• Stir until the cheese is completely melted and the rice mixture is creamy.
• Serve immediately.

Video

Notes

1. Drizzle olive oil into the bottom of a crock pot.
2. Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
3. Stir until the ingredients are well combined and the rice is submerged in the broth.
4. Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
5. Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
6. Add the cubed Velveeta and heavy cream.
7. Stir until the cheese is completely melted and the rice mixture is creamy.
8. Serve immediately.

Oven Directions

1. Preheat the oven to 350°F.
2. Drizzle olive oil into a large Dutch oven or deep oven-safe casserole dish.
3. Add the smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
4. Stir well and make sure the rice is covered by the broth.
5. Cover the dish tightly with a lid or aluminum foil.
6. Bake for 45 to 55 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
7. Carefully remove the dish from the oven. Stir in the Velveeta and heavy cream until the cheese is completely melted.
8. If the rice needs additional cooking time, cover it again and return it to the oven for 5 to 10 minutes.

How to Store and Reheat

Store leftover smoked sausage, chicken and rice in an airtight container in the refrigerator for up to three days.

Reheat individual servings in the microwave or warm the leftovers in a covered skillet over low heat. Add a splash of chicken broth, milk or cream while reheating to loosen the rice and restore its creamy texture.

Nutrition

Calories: 1038kcal | Carbohydrates: 54g | Protein: 44g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3697mg | Potassium: 808mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7647IU | Vitamin C: 44mg | Calcium: 694mg | Iron: 5mg

The post Crock Pot Smoked Sausage, Chicken and Rice appeared first on Miss in the Kitchen.

After some negative feedback we got from trying our hand at Gumbo, I would like to clarify that we are not Cajun and neither were our grandmothers.

Boudin can be made in multiple ways and we are not here to disparage anyone’s Boudin, Cajun culture or how their grandma would make it. We just like trying new things and this version turned out delicious enough to share.

Just take me to the recipe! You can use the jump to recipe button at the top or scroll to the very bottom for the printable recipe card. Otherwise read on for step by step photos and instructions. 

Our shrimp guy who picks up shrimp from Louisiana right off of the boat brought us some boudin to try. We grilled it up with some steaks and we loved it. We knew we needed to figure out how to make our own boudin.

The wonderful thing about boudin is it works with whatever you have on hand. Start with pork and add shrimp, crawfish, crabs or pretty much any wild game. It’s a great way to use liver if you have it on hand. 

If you are squeamish about liver – you can totally skip it.  I swear if you can get by the thought of it though, you won’t realize it’s there. We intentionally had our butcher include the beef liver the last time we butchered a beef just for making sausages. 

I’ve never been one to eat liver but I’m a huge fan of smoked sausage and salami. I just tell myself I’m eating way more liver than I ever realize and never minded a bit.

How to Make Boudin Sausage Recipe

1. We started with pork shoulder that we ground up with bacon ends and pieces in our meat grinder to add in a little extra fat. Some ground venison from our son’s fall deer hunt on the ranch and a bit of beef liver.

2. Add in Blackened Seasoning, black pepper, kosher salt and red pepper flakes and combine.

3. In a large skillet or large saucepan, cook diced onion, jalapeños, celery and bell peppers in olive oil.

4. Cook, stirring often until onions start to brown. Set aside.

5. In the large skillet, add the ground mixture of meat and cook stirring often until browned.
6. Stir in cooked vegetables. 

7. Mix with cooked rice. 
8. Spread on a rimmed baking sheet and chill. 
9. Soak hog casings and rinse well. 

10. Place a natural hog casing on a sausage stuffer and add cooled sausage and rice mixture. 

11. Tie ends and twist into links. 
12. Place stuffed sausages onto a rimmed baking sheet and refrigerate overnight or up to 24 hours. 

13. Prepare grill or smoker to 300° using pecan, hickory or oak cooking wood for smoke flavor. 
14. Place sausages on grill and cook for 1 hour or until desired smoke level is reached. 

15. Remove from grill and serve immediately.

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How to Make Smoked Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. Heat 4 cups vegetable oil to 350°. Fry boudin balls in small batches for about 2 minutes or until breading is lightly browned. Drain on a paper towel lining a baking rack. 

Recipe Notes for Homemade Boudin

• Store leftover cooked sausage in zip top bags for 2 days or freeze in a single layer in a zip top freezer bag up to 2 months. 
• For this recipe, we did not use any curing salt for our boudin since we were smoking it quickly at a higher temperature.

We much preferred the smoked boudin balls to the deep fried. Shocking, right? The boudin stuffed in a sausage casing was our ultimate favorite.

If you enjoy making homemade sausage, you might also like our homemade Andouille Sausage and Jambalaya recipes. 

I hear that the Cajun’s will just peel down the casing and eat it like a popsicle. It’s also great for a main dish, on a charcuterie board or as a game day appetizer. 

We have also added some sliced boudin to a pot of purple hull peas and it was amazingly delicious. If you are looking for more comfort food favorites, this Crawfish Pie is a down home favorite.

If you find yourself a long way from Louisiana or southeast Texas, you don’t have to miss out on this southern delicacy. You can make boudin at home! We took inspiration and tips for making sausage from Hank Shaw’s Cajun Boudin Sausage recipe on Honest Food.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Boudin

Boudin Cajun sausage is a southern delicacy made of pork, rice, onions, green peppers, Cajun spices and a mix of whatever the sausage maker has in mind that particular day. Boudin can be stuffed into casings or made into balls. It can be smoked, grilled or deep fried. A versatile concoction that will surely make your southern comfort food favorites list. 

Course Grilling

Cuisine American

Keyword boudin balls, Cajun Boudin Sausage, Cajun sausage

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 6 pounds

Calories 739kcal

Author Milisa

Ingredients

• 3 pounds pork shoulder
• 1 pound bacon ends and pieces
• 1 ¼ pounds ground venison
• ¾ pound beef liver
• ¼ cup olive oil
• 1 large onion diced
• 2 celery stalks diced
• 2 cloves minced garlic
• 2 jalapeños minced
• ½ cup Blackened Seasoning
• 2 tablespoons black pepper
• 4 teaspoons kosher salt
• ¼ teaspoon red pepper flakes
• 2 cups cooked rice
• hog casings

Instructions

• Cook diced onion, celery, garlic and jalapeños in olive oil over medium heat until onions just start to brown. Set aside.
• Grind pork shoulder with bacon ends and pieces through the large grinder plate. 
• Add ground pork, venison and liver and mix together. Grind with large grinder plate. 
• In a small bowl, combine blackened seasonings, black pepper, salt, and red pepper flakes together. 
• Mix into ground mixture. 
• Cook ground mixture in a large skillet over medium- high heat, stirring often until well browned. Stir in cooked vegetables and cooked rice. 
• Place on a sheet pan and refrigerate until cool. 
• Soak hog casings and rinse thoroughly. 
• Place hog casings on sausage stuffer and add meat and rice mixture, filling casings. 
• Tie ends and twist casings to make links. 
• Place on a baking sheet and refrigerate overnight. 
• Heat grill or smoker to 300. 
• Smoke sausages for 1 hour. Remove from heat and serve immediately. 

Notes

For Boudin Balls

• Follow the same method but instead of stuffing into casings, boudin can be made into balls and smoked or deep fried. 
• It seems like the mixture will not hold together but it does. 
• Form Boudin into balls using a 1/4 cup measure. Press mixture firmly between your palms to form a ball shape. 
• Grill or Smoke Boudin Balls: Place boudin balls on a grill pan. Grill or smoke at 300° for 45 minutes to 1 hour.
• Deep Fry Boudin: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. 
• Deep Fry in 4 cups vegetable oil at 350° for about 2 minutes or until breading is lightly browned. Drain on paper towels lining a baking rack. 

Store leftovers in a zip top bag for up to 2 days in refrigerator. Can be frozen in a single layer in a zip top freezer bag for up to 2 months.

Nutrition

Serving: 1g | Calories: 739kcal | Carbohydrates: 13g | Protein: 61g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 27g | Cholesterol: 298mg | Sodium: 4524mg | Fiber: 1g | Sugar: 1g

The post Homemade Cajun Boudin Sausage appeared first on Miss in the Kitchen.

This simple seafood salad is perfect for meal prep, easy lunches or light summer dinners when don’t want to cook.

Quick Recipe Snapshot

Ready Time: 10 minutes
Servings: 4
Best For: Easy summer dinners, lunches, meal prep

Why You’ll Love This Recipe

• Made with simple, ingredients from the grocery store for a flavorful meal that tastes delicious
• The perfect no cook recipe for meal prep and easy summer lunches or dinners.
• The creamy Old Bay dressing adds classic seafood flavor with minimal effort.

Ingredients You’ll Need

• Imitation crab meat
• Celery
• Red onion
• Mayonnaise
• Sour cream or Greek yogurt
• Old Bay seasoning
• Dried dill – or fresh dill if you have it

How to Make Seafood Salad

1. Prepare the ingredients.
   Chop the imitation crab into bite-sized pieces. Dice the celery and red onion.
2. Make the dressing.
   In a large mixing bowl, combine mayonnaise, sour cream, Old Bay seasoning and dried dill until smooth.
3. Mix the salad.
   Add the imitation crab, celery and red onion to the dressing. Stir until everything is evenly coated.
4. Chill and serve.
   Refrigerate for at least 30 minutes before serving if time allows. This gives the flavors a chance to blend together. If you are in a hurry, skip the refrigerating time, it’s just a little better after chilling for a bit.

When the weather is hot and you don’t want to turn on the stove, this Seafood Salad is an easy solution. With a creamy dressing, crisp vegetables and plenty of seafood flavor, it’s a simple recipe that’s perfect for meal prep, quick lunches and light summer dinners.

Have you tried this easy Seafood Salad recipe? Leave a comment and star rating below to let others know how it turned out.

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Seafood Salad

Easy seafood salad is the no cook meal to make for a quick and easy summer lunch or dinner. Made with imitation crab, crunchy veggies and a creamy Old Bay dressing.

Course Seafood

Cuisine American

Keyword imitation crab, no cook meal

Prep Time 10 minutes minutes

Servings 4

Calories 324kcal

Author Milisa

Ingredients

• 16 ounces imitation crab cut into bite-sized pieces
• ½ cup celery diced
• ¼ cup red onion diced
• ½ cup mayonnaise I like Duke's
• 2 tablespoons sour cream or Greek yogurt
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon dried dill or 1 tablespoon fresh dill

Instructions

• In a large bowl, add the mayonnaise, sour cream, Old Bay Seasoning and dill. Mix well.
• Add imitation crab, celery and red onion, stirring until well coated.
• Cover with plastic wrap and refrigerate for 30 minutes or until ready to serve.
• Serve on croissants, hoagie buns, over crisp lettuce or with crackers.

Notes

Store seafood salad in an airtight container for up to 3 days. 

Because of the mayonnaise-based dressing, do not leave it at room temperature for more than an hour.

Variations:

• Use 8 ounces cooked salad shrimp in place of 1/2 of imitation crab.
• Add a bit of fresh lemon juice to the dressing if desired.

Nutrition

Calories: 324kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 828mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More Easy Summer Recipes

Turkey Salad

Ham & Egg Salad

Easy Ham Salad

Macaroni Ham Salad

Side Dishes for Seafood Salad

Cucumber Onion Salad

Watermelon Salad

Cucumber Tomato Salad

The post Seafood Salad appeared first on Miss in the Kitchen.

Making homemade smoked sausage is really quite simple to do at home. It’s great way to control the ingredients plus the level of heat and spiciness when you make it yourself. We also have a simple Boudin sausage recipe if you are into sausage making.

Just take me to the recipe! You can find the printable recipe card by scrolling all the way to the bottom. I am including the step by step photos and instructions just below, if you have questions after reading the recipe.

Ingredients for Homemade Andouille

• pork shoulder
• bacon ends and pieces
• Blackened Seasoning
• kosher salt
• minced garlic
• jalapenos
• olive oil
• pork casings

What is andouille sausage?

Andouille sausage is a smoked sausage that originated in France and became especially popular in Cajun and Creole cooking in Louisiana. It’s typically made with pork, garlic, onions with blackened seasonings, smoky flavor and a coarse texture.

How to Make Andouille Sausage

1. Cut pork shoulder into large chunks. Mix pork shoulder and bacon ends together.
2. Run through a sausage grinder using the large plate.
3. Mix ground pork with minced garlic, jalapeños, blackened seasoning, kosher salt and olive oil.

4. Run through the sausage grinder once more on the large plate setting.
5. Rinse and separate pork casings. Place pork casings on sausage stuffer and fill with ground pork mixture.
6. Twist into links and tie ends.
7. Refrigerate links for 16-24 hours.

8. Prepare smoker or grill to a 300° fire, using pecan, oak or hickory for the best smoke flavor.
9. Place sausage links over indirect fire for 45 minutes to 1 hour, or until internal temperature reaches between 150° and 165°.
10. Cool sausages slightly before slicing. Casings can be removed or left on sausages.
11. Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months.

There are scores of ways to make andouille sausage. It is sometimes made with wine and being smoked, it’s easy to incorporate what meat you have on hand. It works great with venison and other wild game when mixed with pork.

Andouille can be cooked fresh before smoking and filling into casings but traditionally it is smoked. It took me a bit to get by over thinking the pork casings. I try to stop and think that I don’t blink an eye if it comes from the grocery store.

How is andouille sausage different from regular sausage?

Andouille sausage has a much bolder flavor than many traditional smoked sausages. It’s heavily seasoned, smoky and often a little spicy. Regular smoked sausage tends to have a milder flavor and softer texture while andouille has a more coarse texture with Cajun-inspired spices.

Can I substitute andouille sausage?

Yes. If you don’t have andouille sausage, you can substitute smoked sausage, kielbasa or even chorizo depending on the recipe. Keep in mind that andouille has a smoky, spicy flavor, so milder sausages may change the overall taste of the dish. If you want more heat, add a pinch of Cajun seasoning or red pepper flakes.

This smoked sausage recipe makes about 6 pounds of sausages, so you can make quite a few meals quickly when you have it stored in your freezer. We love it in this Sausage Potato Skillet and a Low Country Boil.

If you try this Andouille Sausage Recipe, please leave a comment and a star rating to let everyone know how it turned out.

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Andouille Sausage

Andouille Sausage is the classic Cajun smoked sausage. Great on it's own or mixed into dishes like Gumbo, Jambalaya or even mac and cheese. Made from pork, garlic and plenty of spices. 

Course Grilling

Cuisine Cajun

Keyword Cajun sausage, homemade Andouille, smoked sausage

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 day day

Total Time 1 day day 1 hour hour 30 minutes minutes

Servings 6 pounds

Calories 855kcal

Author Milisa

Ingredients

• 4 pounds pork shoulder cut into large chunks
• 2 pounds bacon ends and pieces
• ¼ cup Blackened Seasoning
• 1 teaspoon kosher salt
• 2 tablespoons minced garlic
• 2 jalapenos diced
• ¼ cup olive oil
• pork casings

Instructions

• Set up meat grinder with the large grinder plate.
• Mix pork shoulder and bacon ends together in a bowl. Run through the meat grinder into a large bowl.
• Mix in garlic, jalapeños, blackened seasonings, kosher salt and olive oil.
• Add mixture to grinder once more on the large plate setting. 
• Place mixture in refrigerator.
• Soak pork casings and rinse thoroughly. Place pork casings on sausage stuffer and fill with sausage mixture. 
• Twist into links and tie ends. 
• Place on a clean baking sheet and refrigerate links for 16-24 hours. 
• Using pecan, oak or hickory for the best smoke flavor, make a grill fire or set smoker to 300°.
• Set andouille links over indirect heat for 45 minutes to 1 hour. Internal temperature should reach between 150° and 165°.
• Cool sausages slightly before slicing, remove casings if desired.
• Store smoked andouille sausages in zip top bags in refrigerator up to one week. Freeze for up to 3 months. 

Notes

• Sausages are fully cooked and will just need to be reheated after refrigerating or freezing, just bring it up to 145° in the oven or skillet.

Nutrition

Serving: 1g | Calories: 855kcal | Carbohydrates: 2g | Protein: 63g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 38g | Cholesterol: 217mg | Sodium: 1557mg

Our Favorite Recipes with Andouille Sausage

Gumbo

Jambalaya

Andouille Rice Skillet

Creamy Cajun Sausage Pasta

The post Andouille Sausage appeared first on Miss in the Kitchen.

If you are trying to figure out what to make for dinner, this quick Ravioli Sauce is the answer. We love this meaty sauce to serve over cheese ravioli or any hearty pasta and it comes together in one large skillet.

 There’s less than 10 ingredients in this one pot meal and you are likely to have everything you need on hand. I love easy dinners that use kitchen staples.

Just take me to the Ravioli Sauce Recipe!

If you are just looking for the recipe, just keep scrolling to the very end for a printable recipe card with ingredients and full instructions. Otherwise, read on for step by step photos and directions on how to make this easy meal!

Ingredients for Ravioli with Meat Sauce Recipe

• ground beef
• tomato sauce or marinara sauce
• milk or heavy cream
• Italian Seasoning
• kosher salt
• sugar
• granulated garlic
• Ravioli – frozen ravioli, refrigerated or fresh ravioli – any kind of ravioli will work here.
• fresh basil for garnish – optional

How to Make Ravioli with Meat Sauce

1. Add lean ground beef to a deep skillet and break up with a wooden spoon as it browns. Drain any excess grease. 
2. Stir in tomato sauce, milk and seasonings.
3. Add frozen or refrigerated ravioli and stir to combine. 
4. Bring mixture to a boil, cover and cook 10 minutes, stirring occasionally. 
5. Remove from heat when ravioli is heated through and garnish with fresh basil if desired. 

This easy Ravioli Sauce is the perfect way to top store-bought ravioli and it is made with simple ingredients and it’s the perfect meal for busy weeknights.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!

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Ravioli with Meat Sauce

Ravioli Sauce is a quick and easy recipe made with ground beef and tomato sauce, perfect for frozen or refrigerated ravioli. A great 30 minute meal!

Course Ground Beef

Cuisine American

Keyword 30 minute meal, ground beef recipes, one pot meal, pasta, ravioli

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 664kcal

Author Milisa

Ingredients

• 1 pound lean ground beef
• 2 cups tomato sauce or marinara sauce
• 1 cup milk
• 1 tablespoon Italian Seasonings
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon granulated garlic
• 25 oz frozen or refrigerated ravioli
• fresh basil for garnish – optional

Instructions

• Brown ground beef in a skillet, breaking it up as it cooks. Drain any excess grease.
• Add tomato sauce, milk, Italian seasonings, salt, sugar and garlic, stirring to combine.
• Add ravioli and stir until well coated.
• Bring mixture to a boil, cover and cook 10 minutes. Stir occasionally.
• When ravioli is heated through, remove from heat and serve with fresh basil if desired.

Notes

• Pasta: This sauce will work with any pasta but it is especially good with homemade ravioli, or tortellini.
• Meat: Italian sausage can be substituted for the ground beef if desired. 
• Spicy Sauce: Add red pepper flakes for a spicy pasta sauce. 
• Toppings: Top the finished ravioli with fresh grated fresh Parmesan cheese or mozzarella cheese. Fresh herbs like basil or parsley can be sprinkled over the top of the simple sauce.
• Storage: Store leftovers in an airtight container in the refrigerator 2-3 days or freeze up to 3 months.
• Reheat: Cook leftover ravioli in a saucepan over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 664kcal | Carbohydrates: 49g | Protein: 53g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 148mg | Sodium: 1851mg | Fiber: 5g | Sugar: 8g

Need more inspiration? Our Ground Beef Recipes that save busy nights will have dinner solved in no time.

 
More Pasta Dishes to Try

• Sausage Goulash is a family favorite dinner that can be on the table in under 30 minutes with bold flavors.
• Bacon White Cheddar Pasta is for the serious mac and cheese lovers. This easy dinner has tons of flavor and lots of crispy bacon!
• Easy Baked Rigatoni is a hearty recipe made with ground beef that will have everyone running to the dinner table. 
• Manicotti is filled with sausage and cheese filling with a delicious red sauce that is baked to perfection.
• Creamy Tuscan Ravioli with spinach and tomatoes is a quick dinner for busy weeknights that is just as delicious as your favorite Italian restaurant.

The post Ravioli with Meat Sauce appeared first on Miss in the Kitchen.

Pizza is always a surefire hit for any meal of the day at our house and these mini pizzas and the kids love them for a quick and easy snack. The whole family loves these and you can even make them ahead and reheat in just 1-2 minutes. We also love these Air Fryer Calzones for a quick meal. 

How to Air Fry Mini Pizzas

1. Preheat air fryer to 400° for 5 minutes.
2. Unroll biscuit dough and pull each biscuit into 2 layers.
3. Sprinkle a cutting board with a bit of flour and roll biscuit into about a 3 inch circle with a rolling pin.
4. Top with marinara sauce or homemade pizza sauce.
5. Add sausage and pepperoni.
6. Top with shredded mozzarella.
7. Spray air fryer basket with olive oil (or lightly brush).
8. Use a spatula to place the pizzas in the air fryer, cooking 2 or 3 at a time.
9. Cook in the air fryer for 4 minutes or until golden brown. Repeat with remaining ingredients.
10. Place pizzas on a wire rack as they come out of the air fryer to keep the crust from becoming soggy.

For an even easier little pizzas, try making these Air Fryer English Muffin Pizzas. Using english muffins makes personal pizzas super quick and delicious. Add a garden salad and peppercorn ranch for a complete meal.

We love making homemade pizza dough for Bacon Cheeseburger Pizzas but these delicious mini pizzas are the best for nights that it seems like we really don’t have time to cook. 

If you need a quick and easy dinner, this air fryer mini pizzas recipe is just the ticket. Everyone can make their own mini pizzas with their favorite pizza toppings and it’s so much fun to get the whole family cooking together.

If you have tried this Mini Pizzas air fryer recipe leave a comment and star rating below so others will know how it turned out.

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Mini Pizzas

Mini Pizzas cook in just 4 minutes in the air fryer! Make them with everyone's favorite toppings for a family favorite dinner, lunch or snack.

Course Main Dishes

Cuisine American

Keyword air fryer pizzas, biscuit pizzas, mini pepperoni pizza, mini pizzas, sausage pizza

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 16 mini pizzas

Calories 150kcal

Author Milisa

Ingredients

• 1 can Grands Biscuits
• 2 tablespoons all purpose flour for rolling
• 1 – 2 teaspoons olive oil
• 1 cup marinara sauce
• ½ pound cooked sausage
• 4 ounces pepperoni slices
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat air fryer to 400° for 5 minutes.
• Separate biscuits into 2 layers.
• Lightly flour a cutting board and use a rolling pin to roll each biscuit half into about a 3 inch circle.
• Top each dough circle with 2 teaspoons of marinara sauce.
• Add pepperoni and sausage and top with cheese.
• Spray air fryer basket lightly with olive oil or brush on.
• Use a spatula to place pizzas in air fryer basket, cooking 2 or 3 at a time with space in between.
• Cook for 4 minutes at 400° or until golden brown.
• Place on a wire rack and repeat with remaining ingredients.
• Serve pizzas immediately or cool completely on wire rack before refrigerating.

Notes

Oven Directions

1. Line a rimmed baking sheet with parchment paper or lightly grease with cooking spray or olive oil.
2. Preheat Oven to 375°.
3. Place pizzas onto the baking sheet about 2 inches apart.
4. Bake for 8-10 minutes or until crust is browned and cheese is melted. 

How to Store & Reheat

Storage: Cool pizzas completely on a wire rack if you are not serving immediately. Store leftover mini pizzas in zip top baggies or an airtight container in refrigerator up to 3 days. 

Reheat: Reheat in air fryer, toaster oven or oven for 2 – 5 minutes at 350°. 

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 433mg | Sugar: 2g

More Air Fryer Recipes to Try

Grilled Cheese Sticks

English Muffin Pizzas

Pretzel Dogs

Calzone

The post Mini Pizzas appeared first on Miss in the Kitchen.

Steak fajitas are one of our restaurant favorites and I have to say this Fajita Pasta is a close second, so good that we’ve made it twice this week. Serve it up with skillet Mexican Street Corn for a complete meal.

Ingredients Needed for Ground Beef Fajita Pasta

• Ground Beef 80/20
• Onions
• Bell Peppers
• Ground Cumin
• Granulated Garlic
• Chili Powder
• Black Pepper
• Cornstarch
• Brown Sugar or honey
• Orange Juice or Pineapple Juice
• Soy Sauce
• Cooked Pasta: Ziti, Penne or Macaroni
• Tomatoes
• Cilantro

How to Make Fajita Pasta

1. Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
2. Slice the bell peppers and onions and add to the skillet with browned ground beef. Continue to cook until vegetables are softened.

   

3. In a bowl combine the cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey.
4. Whisk in the orange juice and soy sauce.

   

5. Pour mixture into the ground beef and veggies mixture.
6. Stir often and bring the mixture to a low boil.
7. Add the cooked and drained pasta and mix well, cooking about 2 minutes.

   

8. Remove from heat and garnish with cilantro.
9. Serve with diced tomatoes and a dollop of sour cream if desired.

Leftovers are just as good reheated the next day. Refrigerate and just add a little orange juice or lime juice to the pan to reheat.

When you need a 30 minute dinner try this Fajita Pasta with ground beef. It’s so simple to make with just a few pantry ingredients and is sure to please the whole family.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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Fajita Pasta

Ground Beef Pasta with ground beef is a quick and easy weeknight meal. Full of the best fajita flavors mixed with pasta for a hearty meal everyone can agree on.

Course Ground Beef

Cuisine American

Keyword 30 minute meal, beef fajita pasta, ground beef recipe, pasta recipe with ground beef

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 789kcal

Author Milisa

Ingredients

• 1 ½ pounds lean ground beef
• 2 cups diced onions
• 2 cups sliced bell peppers
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 ½ teaspoons black pepper
• 1 ½ tablespoons cornstarch
• ⅓ cup brown sugar or honey
• 2 cups orange juice or pineapple juice
• ¼ cup soy sauce
• 12 ounces cooked pasta ziti, penne or cavatappi
• cilantro
• diced tomatoes for serving

Instructions

• Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
• Add peppers and onions to the skillet with browned ground beef. Continue to cook, stirring occasionally until vegetables are softened.
• In a bowl combine cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey. Whisk in the orange juice and soy sauce.
• Pour mixture into the skillet. Stir often and bring the mixture to a low boil. 
• Stir in the cooked and drained pasta, cooking about 2 minutes.
• Garnish with cilantro.
• Serve with diced tomatoes if desired.

Notes

Store leftover pasta in an airtight container in the refrigerator up to 4 days.

Reheat in a pan with 1-2 tablespoons orange juice or water over medium heat. Cover the pan, stir occasionally until heated through.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 87g | Protein: 59g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1153mg | Fiber: 7g | Sugar: 40g

More Ground Beef Recipes to Try

Ground Beef Enchiladas

Burrito Bake

Mexican Cornbread

Spanish Rice with Ground Beef

The post Ground Beef Fajita Pasta appeared first on Miss in the Kitchen.