Instant Pot Chicken Paella

Instant Pot Bacon Cauliflower Soup

Ingredients

• 1 1/2 cups chicken broth
• 1 cup frozen peas, defrosted
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 yellow onion, minced
• 1 red pepper, chopped
• 1 pound boneless, skinless, chicken thighs, cut into 1 inch pieces
• 6 ounces chorizo, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 1/2 cups long grain rice
• 2 tablespoons chopped parsley

Cooking Directions

1. Turn Instant Pot to saute.
2. Add oil and garlic and saute for 2 minutes.
3. Add bell pepper and onion.
4. Saute for 3 minutes,
5. Add salt and paprika and continue to cook one more minute.
6. Add sausage and chicken and cook for 5 to 6 minutes.
7. Add chicken stock, scrapping up bottom of the Instant Pot.
8. Add the remainder of the ingredients, make sure the rice is completely in the liquid.
9. Cook on high pressure for 5 minutes.
10. Let naturally release.

• The original recipe uses saffron. I haven't bought saffron in years, the recipe would probably be better with a pinch, but I left it out. I keep my food budget pretty strict and with two growing boys, I spend more on making snacks than expensive spices. 
• I found that this was best the same day. The leftovers reheated well in the microwave, but this dish was delicious right out of the Instant Pot. I feel this way with most chicken recipes. Reheated chicken just doesn't taste as good as the same day it's cooked. 
• This is made for a 6 quart Instant Pot. However, I'm cheap and have a 3 quart Instant Pot. I use my 3 quart for a lot of recipes. As long as it doesn't go above the cooking line, it's fine. 
• I like that this makes enough for a week of lunches. Making meals with enough leftovers is a must for my food budget. 
• I feel like this could benefit from a little heat, maybe a bit of Tony's or hot sauce when served. 

Recipe adapted from Chicken Paella.

Spicy Franks and Beans

This is the happiest time of the year, unless you are shopping. At the grocery store this weekend I ran into multiple women who must be trying to do too many things on their to-do list. They not only looked frazzled, but they were more than a little snippy. Now if it was one or two people in the store I could understand. However, it was pretty much every woman except one. The one woman was very sweet and reminded me that not everyone is focused on doing too much at the expense of actually enjoying the holidays. I decided a couple of years back after I started snapping at my kids during most of the month of December, that I needed to stop trying to overdo Christmas. A simple Christmas is relaxing, and at the end of the day my kids love curling up and watching a movie with me as much as any over hyped Christmas toy that I spent multiple weekends searching for. So my Christmas gift list is already done, my meal plan is simple, and my Christmas card list is very short. I am also planning a few fun new Christmas adult drink recipes for my husband and I to enjoy on Christmas Eve after the kids go to bed. Being together and happy is the most important part of the season.

In the last month my fridge, oven, and toilet all broke in the same week. Needless to say I haven't had a lot of new recipe posts. Luckily everything is fixed now and Thanksgiving actually got on the table after having my oven prepared at 11:30 at night the day before. In December I try to make my meal plans simple and easy since there are so many other things to do and focus upon. The following recipe is for Spicy Franks and Beans.

Recipe adapted from Better Homes and Gardens Magazine.

Spicy Franks and Beans

Yield: 8 servings

Ingredients

• 2 cups dried black-eyed peas
• 2 teaspoons canola oil
• 1 1/2 cups chopped sweet onions (about 2 small)
• 1 cup chopped green pepper
• 1 cup sliced celery
• 3 cloves garlic, minced
• 7 ounces small cooked smoked sausage links
• 7 ounces andouille sausage links, sliced
• 1 15 ounce can tomato sauce
• 1 14.5 ounce can diced tomatoes, undrained
• 3 1/2 cups water

Cooking Directions

1. Preheat oven to 350 degrees.
2. Rinse black-eyed peas and spread on bottom of greased 3 quart baking dish.
3. Heat oil over medium heat in a 4 quart dutch oven.
4. Add celery, garlic, green pepper, and onion.
5. Cook, stirring frequently, for 3 minutes.
6. Add sausage slices and links and cook 2 minutes.
7. Add tomato sauce, diced tomatoes, and water and bring to a boil.
8. Pour tomato mixture oven beans and cover with foil.
9. Cook for 1 hour.
10. Stir and uncover.
11. Bake 45 minutes more, stirring 2-3 times.

Tips: 

• The total cooking time can vary. Check the beans 20 minutes after uncovering (step 10). They maybe done, or can take up to an additional 20 minutes. 
• My family loves sausage so oftentimes I use the entire package of small sausage links. I just make sure to add additional water so that nothing dries out. 
• If you like a little bit of heat this recipe is great with the addition of cayenne or chili powder. It would also work with a minced jalapeño (seeded or unseeded). 
• As a side or topping cornbread is great! 

Sausage and Grits Quiche

Sausage and Grits Quiche 

My youngest starts kindergarten next year. Registration is next month and I can't believe how fast my babies are growing. For that matter I can't believe how much closer to 40 I am becoming. It seems that when you are in your 20's time moves slowly. You think of all the things that you have ahead of you. Then you have kids and by the time your in your late 30's time starts to move a lot more quickly. It seems that the last 8 years have moved in fast forward. It will be nice to have more free time when my youngest goes back to school. However, I also have to decide if I am going back to work, and the bigger question will there be a job to go back to when I do. I have a master's degree, but the field that I went to school for is no longer employable. Got to love how that works. So I have a lot of decisions to make in the next 8 months, but my youngest is just excited. He can't wait to join his older brother at the same grade school. I'm just nervous all around, but I know it will all work out in the end.

On Christmas day I made two breakfast recipes. One that we could all enjoy that was gluten free and one that everyone except me could eat. For the gluten free recipe I decided to try a recipe with grits. The recipe I tried was for Sausage and Grits Quiche from the November 2013 issue of Southern Living magazine.

Spring Hill Cemetery Huntington, WV

This recipe has 11 ingredients. It takes 2 hours and 10 minutes of total time, 35 minutes of which is active and makes 6 servings. I only made a few changes to the original recipe. I left out the plain cornmeal on the bottom of the pie pan. Honestly, I forgot it at the store and greasing the pan worked out fine. I found that I had to tent the quiche the last 15 minutes of baking time and increase the total baking time by approximately 10 minutes. At 55 minutes the middle of the quiche was not fully set.

McClelland Park Huntington, WV 

I really liked the flavor of the sausage and cheese together. Using grits in a quiche was a nice change of pace and I loved that it was an easy gluten free recipe. This is a rich recipe so you can slice the pieces small in order to have a larger number of servings. It also freezes well, I froze half of the quiche in pieces and have taken out individual servings for breakfast over the last week.

For the recipe go to Sausage and Grits Quiche. 

Bring the BBQ Flavor Indoors: Cajun Slow-Cooker Pulled Pork

Cajun Slow-Cooker Pulled Pork

I ate popcorn for dinner tonight. The weather has been hot and sticky, making me not in the mood for most food. I did make a chicken recipe for my husband and youngest son, but nothing heavy for me. Every summer it's the same. It takes a couple of weeks after the weather gets warm for my body to adjust to eating normally. Even after I adjust I still eat far less than during the cooler months. I do eat a lot of salad and ice cream, not the greatest food options, but cool and refreshing none the less. The males in my family never seem to be affected by the weather, they eat a ton year round. BBQ is one of their favorite foods, they literally love it in the dead of winter through the summer heat. This week I tried a new recipe for Cajun Slow Cooker Pulled Pork from the June 2013 issue of the Food Network Magazine.

This recipe has 12 ingredients. It takes 30 minutes of total time (plus 8 hours in the slow cooker), 20 minutes of which is active and makes 8 servings. I did make a few changes to the original recipe. First, I made my hamburger buns from scratch. I gave up buying hamburger buns a few years back, it is so much cheaper to make them at home. Whenever I make meat in the slow cooker I always brown my meat first. Sear it quickly in a pan on the stove, browning it on all sides in a little bit of olive oil. This step allows the meat to seal in its juices and keep it moist during cooking. Make sure to add the meat fat side up, this will also allow the meat to not become tough.

My husband really enjoyed this recipe. He is a big fan of andouille sausage and this recipe does a great job of combining the sausage with the pork shoulder. The flavors blend well together and it is a nice change of pace from traditional BBQ recipes. Best of all it is all done indoors and the clean up work is very simple.

For the recipe go to Cajun Slow Cooker Pulled Pork.

Easy Baked Ziti with Pumpkin, Spinach and Chicken Sausage

I absolutely love pumpkin. There is something so comforting and relaxing about baking and cooking with winter squash, especially pumpkin. While I make pumpkin dishes year round I make a large number of pumpkin recipes during the fall and winter. The cooler months seem to just cry out for pumpkin. Everyone always thinks of pumpkin bread and pumpkin pie, but I love savory dishes that utilize the squash. As I have stated before my family loves pasta. Growing up my mother made pasta multiple times a week and it has been an ingredient that I have loved ever since. My two boys are huge pasta eaters and will eat spaghetti tossed with olive oil as a snack. Combining pasta and pumpkin is something I love to do. A couple of weeks back I tried a new recipe for Baked Ziti with Pumpkin and Sausage from Libby's Pumpkin.

This recipe has 12 ingredients. It takes 45 minutes of total time, 20 minutes of which is active and makes 12 servings. I had no problems finding any of the ingredients at my local grocery store and I made no ingredient modifications. Since I eat gluten free I used gluten free penne and gluten free all-purpose flour. I am not a huge fan of reduced fat mozzarella and always buy fresh mozzarella so I used full fat fresh mozzarella instead of the shredded suggest by the recipe. I prefer fresh mozzarella, the taste is superior to shredded. I found that it was hard to have enough pasta to spread across the pan when layering. Don't worry though once it is baked it works fine. I actually added the mozzarella cheese at the beginning of the cooking time and then the Parmesan cheese the last five minutes. I preferred this method since it allowed the fresh mozzarella to fully melt.

If you like your pasta with a kick I would suggest adding more cayenne. I only added a pinch as suggested and I felt that it needed a little more flavor. I would add 1/8 of a teaspoon of cayenne or 1/2 teaspoon of crushed red pepper if you like spicy foods. My husband was pleased that the recipe made the gluten free pasta not noticeable. He eats gluten free at dinner with me, but gluten free pasta he often finds lack luster. This dish was nice since it masked the taste of the gluten free pasta and the flavor from the pumpkin came out nicely.

For the recipe go to Baked Ziti with Pumpkin and Sausage.

Balsamic Roasted Sausage and Grapes with Linguine

I absolutely love pasta. If I thought that my metabolism would let me get away with it I would probably eat pasta at every meal, everyday. You get the picture, it's delicious. My two boys share my love of pasta to an extent. They love spaghetti and meatballs, but often turn their noses up at pesto. So in order to please everyone I have to find recipes that have a lot of flavor, but also have a visible ingredient that my two boys like. Given that they are now three and six the foods that they like seems to change on a weekly basis. One day they love cheese, the next they tell me it's their least favorite food. The next day they love chicken, then they only eat hamburgers. As you can imagine it can become a little bit tiresome. Add to that that my husband is on a specialized diet and isn't eating any of the meals that I prepare, I have become a little kitchen crazy to say the least. So this week I decided to try a new recipe for Balsamic Roasted Sausage and Grapes with Linguine from the June/July of Taste of Home, which looked like it would have aspects that both my kids and I would enjoy.

This recipe has 12 ingredients. It takes 15 minutes of prep and 30 minutes of baking and makes 8 servings. I did make a number of changes to this recipe. First I completely misread the recipe and ended up only buying 1 1/4 pounds of sweet Italian sausage. I can either blame it on getting older or the first week of school, but whatever the reason it happened. So instead of using 3/4 of a pound of both sweet and hot sausage, I just used 1 1/4 pounds of the sweet. Honestly, for my kids it was probably better this way. Second, I had bought over two pounds of grapes last weekend. I should have known that they wouldn't last until I made the recipe. I think by the time I made this dish I had approximately two cups left, so that is the amount that I used. Finally, instead of multigrain pasta I used regular. I would love to say that I enjoy the taste and texture of whole grain pasta, but that would be lying. I have tried every brand available and I still hate it! Since I changed so much of the recipe I reduced the amount of spring mix salad greens. My kids can be hit or miss with greens, so I reduced them to approximately 1 1/2 cups. I also let the spinach cook on the stove with the pasta for about a minute so it would wilt. I followed the remainder of the recipe as written.

I really enjoyed the taste of the balsamic roasted sausage in this recipe. The vinegar gave a nice sweet taste to both the grapes and the sausage, without making them too sweet for a pasta recipe. I also like that there are two types of greens making the dish healthier. I bought prepared pesto, but this would be even more delicious with homemade. Homemade pesto would make this dish fantastic. Overall a very easy pasta recipe that has a nice flavor profile and is kid friendly.

For the recipe go to Balsalmic Roasted Sausage and Grapes with Linguine.

Orecchiette with Sausage and Cherry Tomatoes

Growing up my mom raised tomatoes. Every other vegetable she tried growing failed miserably, but her tomatoes were always beautiful. I absolutely loved the taste of the fresh cherry tomatoes right off the vine. When I moved out and started buying tomatoes from the grocery store I quickly discovered that not all tomatoes are created equal. The grocery store tomatoes were often mealy or lacking flavor. When I met my husband he would take any fresh tomato off of whatever sandwich or burger he was eating. He is not a fan of fresh tomatoes. Since he wasn't a fan I pretty much stopped using fresh tomatoes until I had kids. My kids love tomatoes! When I buy cherry or grape tomatoes for a recipe I literally have to hide them or my two boys will eat the whole container before I can make dinner. Luckily my husband has come around to eating fresh tomatoes when they are in season and we eat them regularly. Given my kids love of cherry tomatoes I was pleased when the November issue of Food and Wine magazine had a recipe for Orecchiette with Sausage and Cherry Tomatoes.

This recipe has 7 ingredients. It takes 30 minutes of total time, all of which is active and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store and made no ingredient modifications. I allowed my tomatoes to cook until they were completely broken down since my husband isn't a fan of raw tomatoes. Additionally, I did not add the last tablespoon of olive oil when tossing the pasta. I found it unnecessary and the pasta already had sufficient olive oil in the tomato mixture. Honestly, I was in a hurry when making this dish and while I normally measure out exactly 2 ounces of cheese with my food scale when I made this recipe I just made an educated guess. I followed the remainder of the recipe as written.

I love easy recipes in the summer when my time seems to be limited and this recipe is beyond easy. The prep is minimal and my oldest son was able to help me put everything together. Both my husband and I felt that there needed to be more sausage for the amount of pasta. I suggest using a full pound of sausage and you could honestly even increase the amount of tomatoes. It seemed that there was far more pasta than tomatoes or sausage. The actual taste of the recipe though was delicious and the leftovers re-heated very well for lunch the next day. The recipe states it makes 4 servings, but with a pound of pasta I would say that is closer to 8 servings (at least for my family). Overall a very easy pasta recipe with great flavor from the cherry tomatoes.

For the recipe go to Oreccheitte with Sausage and Cherry Tomatoes.

Portuguese Linguica Stew

Before I got married I wasn't great about eating green vegetables. I would eat a salad when I went out to eat, but rarely anything else unless it was a holiday. After I met my husband I discovered that while he hated fruit he loved vegetables. The vegetables I was used to eating were salad, broccoli and asparagus and not much else. My husband on the other hand loved greens. I had never had a lot of exposure to greens and honestly knew nothing about them. So my husband bought mustard greens and I attempted to prepare them. The first time was a semi disaster. The greens lacked a lot of taste and I didn't know to take out the tough stem. However, after a few more tries I discovered that I not only loved greens I was good at preparing them. Now I buy greens at least once a week and use them in a variety of recipes. A couple of months back I bought a large amount of linguica sausage on clearance. I searched around the web for recipes and came across a delicious looking one for Portuguese Linguica Stew, combining linguica and collard greens.

This recipe has 12 ingredients. It takes 15 minutes of prep and 45 minutes of cooking time and makes 4-6 servings. I had no problems finding any of the ingredients at my local grocery store and made no recipe modifications. Make sure to remove all the tough stems from the collard greens or they will not cook all the way through in 10 minutes. Plus they taste much better without the stems. The great thing about this stew is that it requires very little salting. The linguica sausage naturally salts the broth and I found that I didn't have to add any additional salt. I did heat the stew slightly longer than the suggested ten minutes after adding the collard greens. I wanted to make sure all the flavors came out fully and that the greens weren't still tough. I followed the remainder of the recipe as stated.

I love how this recipe doesn't require any stock for cooking. Instead the water is turned into a delicious stock from the sausage and vegetables. The collard greens are colorful and flavorful, providing a nice addition to the stew. My two boys really liked this recipe. The stew is not overly spicy, it has a slight kick from the crushed red pepper, but not enough for my two boys not to enjoy it. My husband and I really enjoyed the flavor in this soup and I ate the leftovers the next day for lunch. The stew was even better the next day after sitting in the fridge. Overall, a great way to use greens in a flavorful stew.

For this recipe go to Portuguese Linguica Stew.

Food and Wine Pasta with Roasted Squash, Sausage and Pecans

Pasta recipes always grab my attention. I read through a ton of magazines every month looking for new recipes to try. I glance over any recipe with impossible to find ingredients or a flavor that I know that someone in my family refuses to eat. Then I look through the remaining and pull out all the recipes for my recipe file (which funny story is now in an old suitcase). I have a ton of pasta recipes in my pile of magazine recipes to try in the future. I can always be guaranteed that my children will at least try a pasta recipe, which is more than I can say for other recipes. I normally make pasta at least once a week, so I try to vary the vegetables and meats that I use. The February issue of Food and Wine Magazine had a recipe for Pasta with Roasted Squash, Sausage and Pecans, which looked easy and a perfect way to use winter squash.

This recipe has 11 ingredients. It takes 50 minutes to prepare and cook, 30 minutes of which is active and makes 6 servings. I had no problems finding any of the ingredients at my local grocery store. I did find that my sage didn't work exactly as the recipe stated. When I added my sage to the butter, it only got partially crisp, which was fine since it was for flavor and none of us would have actually eaten the sage leaves. Be careful when roasting the butternut squash or it will burn. I stirred my squash twice during the cooking time to prevent sticking and burning. I followed the remainder of the recipe as written.

The flavor on this dish is mild. The only flavor comes from the sage and the butternut squash. It is a good basic, pasta dish, but it would benefit from either using hot Italian sausage or adding red pepper flakes. My two boys liked the mild flavor and ate their entire serving. My husband and I added red pepper flakes, which we both thought added a nice flavor to the dish.

For the recipe go to Pasta with Roasted Squash, Sausage and Pecans.

Family Circle Apple-Sausage Stuffing

I'm lucky that my husband will normally eat my food without complaints. However, the one complaint that he frequently voices about my culinary skills is my lack of ability to make a dish more than once. My husband claims that if he likes a dish and tells me how much he enjoys it, he will never see it again. I think he has now gotten to the point that he never tells me if he loves something for fear that it will never make an appearance at the dinner table again in the foreseeable future. The one exception to this rule is the holidays. I am pretty stuck in my ways about what I like to fix at Thanksgiving, Christmas and Easter. Every once in a while I will try a new variety of mashed potatoes or biscuit, but the main food categories still remain. In the weeks leading up to Thanksgiving this year I decided to experiment with new side dish recipes and came across a recipe for Apple-Sausage Stuffing in the November issue of Family Circle magazine, which looked easy to prepare and a great new way to make a traditional holiday side dish.

This recipe has 13 ingredients. It takes approximately at hour to prep and cook, and makes 8 servings. All the ingredients I was easily able to find at my local grocery store. I used homemade chicken stock and whole-wheat bread which I made the day before to save time during dinner prep. Since I don't salt my chicken stock I had to add a larger amount of salt than if I had bought store bought stock. I found the stuffing to be too dry with the amount of chicken broth stated in the recipe, I would suggest adding additional stock until the stuffing looks sufficiently moist. As written the stuffing was too dry for my family's liking. I would also suggest making sure that your cubes of bread are small enough for them to get toasted adequately. Normally I would always use homemade bread, but this recipe I think might actually work better with store bought. I found that the consistency of the homemade bread didn't work as well as I would have liked. Part of that could have been due to the fact that 10 slices of homemade bread can be vastly different than 10 pieces of store bought. I followed the remainder of the recipe as written.

I liked the combination of the granny smith apple and the sweet sausage in this stuffing. It lent a nice sweet/tart taste to the overall flavor of the stuffing. I think I would have preferred white bread for the bread cubes. The whole-wheat was a little over powering to the rest of the flavor. White bread would allow the flavor of the granny smith and sausage to shine through more effectively. Overall, this recipe would work well as a side dish for poultry or pork and takes very little prep. 

For the recipe go to Apple-Sausage Stuffing.

Taste of Home Italian Sausage Quiche

Growing up I loved eggs. My mom would make me sunny side up eggs and toast before school every morning and I was ecstatic. When I moved out on my own, my eggs never tasted as good as my moms and I stopped making them as frequently. However, I never stopped making one of my favorite egg dishes, quiche. I love just about every type of quiche, it's delicious. The October issue of Taste of Home magazine had a recipe for Italian Sausage Quiche, which looked perfect for my love of eggs.

This recipe has 14 ingredients. The prep time is 30 minutes, with 35 minutes of bake time. I had no problems finding any of the ingredients at my local grocery store, and I had the majority already in my pantry cupboard. I was unable to find bulk Italian sausage, so I used regular Italian sausage and took it out of the casing, adding about 5 minutes to my prep time. The magazine recommends using disposable gloves when working with the jalapenos, I never do this step and have never had any problems, just make sure not to touch your eyes etc. Approximately half-way through the cooking time I had to tent the crust in order to prevent burning, I would recommend doing this step. I followed the remainder of the recipe as written.

My husband and I enjoyed this quiche recipe. I appreciated how easy the prep was and how I had leftovers for breakfast the next morning. I love how versatile quiche is in that it can easily be used as either a dinner entree or a breakfast dish. This recipe is no exception and I was able to use it for multiple meals. My two boys were skeptical when I first served this recipe, but loved the recipe for breakfast the next day. Overall, an easy and delicious dish.

For the recipe go to Italian Sausage Quiche.

Better Homes and Gardens Gemelli with Asparagus and Sausage

My family really loves pasta. Growing up the one dish I would always eat that my mother made was pasta. I loved it anyway she prepared it and ate multiple servings. My two boys have inherited my love of all things pasta and ask for it frequently. I make pasta about once a week, so I am always looking for new ways to prepare it. The September issue of Better Homes and Gardens magazine had a recipe for Gemelli with Asparagus and Sausage, which looked different than my usual pasta routine and very easy to prepare.

This recipe has 11 ingredients (if you use the optional ingredients). The total time start to finish is approximately 40 minutes. All the ingredients were easy to find at my local grocery store. I did make a few modifications in order to save money. Instead of using asparagus, which can be quite expensive, I used broccoli. Instead of bulk Italian sausage, I bough linked sausage and took it out of the casing. I did use pine nuts, since I already had some in my cupboard from previous recipes. Finally, I used whole milk ricotta instead of the sheep's milk cheese. I followed the remainder of the recipe as written.

My two boys liked this recipe. I liked that the prep work was minimal and the dish turned out well. My husband took the leftovers to work the next day and they re-heated great. Substituting the broccoli for the asparagus was a great way to save money and tasted delicious. Overall, an easy pasta dish with vegetables and protein which can easily be made in less than an hour.

For the recipe go to Gemelli with Asparagus and Sausage.

Everyday Food One-Pot Chicken with Sausage and Potatoes

My household does not have a dish washer. This might not seem like a big deal, until you realize how much I cook and bake on a daily basis. Most days I end up doing at least two large loads of hand washed dishes, and then there's the drying and putting away on top of it all. There are some nights that I have absolutely no desire to clean-up, but it still has to be done. Due to my dishwasher-free status, my favorite meals are ones that can be done with minimal clean-up. As I was glancing through a recent issue of Everyday Food magazine I noticed a recipe for One-Pot Chicken with Sausage and Potatoes, which looked perfect from my dishwasher-free household.

This recipe has 10 ingredients, including salt and pepper. The total time is 50 minutes, with 30 active. I was easily able to find all the ingredients at my local store, however I did make one substitution. Instead of using chicken breasts I used thighs. My whole family prefers thighs and if I made breasts they most likely wouldn't be eaten. Additionally, when preparing the recipe I didn't notice that the skins should be removed, so I left them on. I followed the remainder of the recipe as written.

I loved that this recipe only uses one pot, reducing the amount of dishes that I would have to hand wash. My two boys loved the sweet Italian sausage and picked it out from the potatoes. As always the chicken thighs were the biggest hit with my sons, chicken is one of their favorite foods. I found the potato-sausage mixture to be delicious and the highlight of the dish. This recipe is a quick, easy way to get dinner on the table, with minimal clean-up required.

For the recipe go to Everyday Food One-Pot Chicken with Sausage and Potatoes.