Main Dish Monday!!

Come back every Monday for "Main Dish Monday" featuring a favorite main dish from my collection. This week's main dish is something that I threw together one night with left-over hot Italian sausage. This quick dish is a favorite at our house. I use fresh vegetables from the garden or Farmer's Market for best taste. Increase the hot sauce (I use Texas Pete but you can substitute with Tabasco) for a spicier kick. I know, you are probably wondering WHY a girl from Central Pa's Dutch Country LOVES hot spicy foods....well, I was transplanted here at the age of 6. My family is mostly from the south!! For a twist add cooked shrimp to the mix.

Serve with a side salad and garlic bread and Fresh Lemonade (see recipe on this blog)...YUM!!

Southern Style Spicy Rice

• 1 tbsp Vegetable Oil
• 2 Hot Italian Sausages, sliced
• 1 cup chopped Onion
• 1/2 cup chopped Green Pepper
• 1/4 chopped Celery
• 1 clove Garlic, finely chopped
• 1 1/2 cups chopped Tomato
• 1/2 cup Water
• 1/2 tsp dried Thyme
• 1/2 tsp Tabasco
• 1 cup long-grain Rice
• 1/2 tsp Salt
• 2 tbsp finely chopped fresh Parsley

1. Heat the oil in a large skillet on medium heat. Add sliced sausage and saute for 5 minutes until partially cooked.
2. Stir in the onion, peppers, celery and garlic. Saute for about 3 minutes more, just until vegetables are softened.
3. Add the tomatoes, water, thyme and Tabasco and bring to a boil. Sprinkle in the rice and salt. Cover and turn heat down to low and cook for 20-25 minutes until rice is tender.
4. Garnish with Parsley before serving.
5. Serves 4 as a main dish.

New things happening here, Join Me!!

Come back and visit this week for something completely new!! The week will look something like this:
Monday - "Main Dish Monday" - a featured main dish for the week
Tuesday - "Tip (toe) Tuesday" - a new and handy tip for the week
Wednesday - "What's on your plate?" - link with me and others to tell what you're serving up
Thursday - "Thirsty Thurday" - new and exciting beverage recipes
Friday - "Family Fun " - ideas/hints/tips for the entire family

Broccoli Casserole

*NOTE: this is not an original recipe but one that I use often, especially for holiday dinners.

1 box frozen Broccoli (10 oz.)
1/2 stick Butter
1 small cooking Onion
1 small jar Cheese Whiz
1/2 cup instant Rice
1/8 cup Milk
1/2 can Cream of Chicken soup

In skillet saute the onion, broccoli in butter until onions are clear. Cook rice as directed on box in a small sauce pan. Combine in a casserole dish with the milk and Cheese Whiz. Bake at 350 degrees for 1 hour or until golden brown on top.

Vidalia Onion Casserole

*Note: this is a very rich tasting dish, you may want to serve as a small side to accompany your meal.

4-5 Vidalia or sweet Onions, sliced 1/4 inch thick
1/2 cup Butter
1/4 cup Sour Cream
3/4 cup grated Parmesan Cheese
10 butter flavored cracker, crumbled (I use Ritz Crackers)

In skillet over medium heat, saute the onions in butter just until softened (I like mine to have a little crunch to them). Remove from heat and add sour cream, stir. Spoon half of mixture into a greased 1 quart baking dish. Sprinkle with the parmesan cheese. Add remaining onions and top with the crumbled crackers. Bake, uncovered at 350 degrees for 20-25 minutes. Serve warm. Makes 4-6 servings.

Blueberry Swirl Cheesecake

1 cup Graham Cracker Crumbs
1 cup plus 3 tbsp Sugar, divided
3 tbsp Butter, melted
4 pkgs (8 oz each) Cream Cheese. softened
1 tsp Vanilla extract
1 cup Sour Cream
4 Eggs
2 cups fresh Blueberries (you can use thawed frozen if fresh is unavailable)

Preheat oven to 325 degrees. Mix crumbs. 3 tbsp of the sugar and the butter. Press firmly in bottom of spring pan. Bake for 10 minutes.
Beat cream cheese, remaining 1 cup of sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Puree' the blueberries in a blender or food processor. Gently drop spoonfuls of the puree's blueberries over batter, cut through batter several times with a knife for marble effect.
Bake 45 minutes or until center is almost set. Cool and release from spring pan. Cover and refrigerate at least 4 hours or overnight. Garnish with more blueberries or as desired. Store leftover cheesecake in refrigerator.
Makes 16 servings.