Oct 072016

I didn’t have enough ham, but I was hungry for the Tortellini and Ham recipe WildOne posted, so I decided to try it with smoked sausage. I also had a couple of tomatoes from the garden that needed to be used and thought they would pair well with the sausage, too. And of course, I replaced the peppers with broccoli for the pepper hater.

What I came up with is something that tasted different enough I thought it needed its own post, but at the same time it curbed my craving for Tortellini and Ham. I really enjoyed both recipes and I think which one I make will depend on what meat I have at the time.

Tortellini and Smoked Sausage
Serves 6
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Total Time
30 min
Total Time
30 min
  1. 1 package (19 ounces) frozen three cheese tortellini
  2. 2 tablespoons olive oil
  3. 10-12 ounces smoked sausage, sliced
  4. 1/2 cup onion, chopped
  5. 12 ounce bag frozen chopped broccoli
  6. 1 teaspoon minced garlic
  7. 1 1/2 teaspoons ClearJel (cornstarch)
  8. 1/2 cup homemade chicken broth
  9. 2 teaspoons dried basil
  10. 1 teaspoon dried parsley flakes
  11. 1/2 teaspoon pepper
  12. 2 medium tomatoes, diced
  13. 4 tablespoons grated Romano or Parmesan cheese, divided
  1. Cook tortellini according to package directions.
  2. Meanwhile, in a large skillet, cook smoked sausage in olive oil over medium heat until browned on one side. Flip sausage and add broccoli and onion. Cook until broccoli is crisp tender. Add garlic; saute 1 minute longer.
  3. Combine the ClearJel or cornstarch, broth, basil, parsley and pepper; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add tomatoes and heat until tomatoes are just warmed.
  5. Add 2 tablespoons cheese. Drain tortellini; toss with sausage mixture. Sprinkle with remaining cheese.
  1. You could use boxed cheese tortellini.
  2. You can use fresh broccoli.
  3. You could use canned chicken broth.
Adapted from WildOne's Tortellini and Ham Recipe
Kryson's Kreations http://krysonskreations.com/

Apr 102015

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
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Total Time
35 min
Total Time
35 min
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/

May 042014

Dip in olive oil and bread spices for an appetizer or snack. Works well with Italian dishes.

You can use melted shortening or vegetable oil in place of the olive oil, but I used olive oil for all instances calling for oil.

Also good topped with garlic, parmesan cheese, and a little Italian seasoning or bread spices.

Figasa – Italian Peasant Bread
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  1. ½ cup lukewarm water
  2. 1 package dry yeast
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon salt
  5. 1 Tablespoon sugar
  6. 1 ½ cups lukewarm milk
  7. 5 cups flour
  1. Mix water, sugar, and yeast in large bowl. Mix milk and oil in warming pan. Stir salt into flour.
  2. Now combine all three groups of ingredients together in large bowl. Turn on floured board and knead 20 times.
  3. Let rise until doubled in oiled bowl. Punch down. Pour 2-3 T oil in 10” x 15” pan. Add dough and pat down to 1 inch. Let rise.
  4. Bake 18-20 minutes 450 degrees Next baste top with oil, then sprinkle with garlic (if desired) and return to oven for 5 minutes. Remove from pan and cool on paper towels
  1. One package of yeast is 2 1/4 teaspoons.
Kryson's Kreations http://krysonskreations.com/



Oct 202011

Serves 12


16 oz. Package Spiral Pasta 1 C Mayonnaise
1 1/2 C Kielbasa, Polish Sausage & Smoked Sausage 3 T Cider Vinegar
1 can (2-1/4 ounces) Ripe Olives, Sliced & Drained 1 Envelope Italian Salad Dressing Mix
1/4 C Parmesan Cheese, Shredded 1 C Salad Croutons


1. Cook pasta according to package directions; drain and rinse in cold water.

2. Place pasta in a large bowl; add the sausage, olives and parmesan cheese.

3. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix.

4. Stir into the pasta mixture.

5. Add croutons stir to coat.

6. Serve immediately.

Garlic & Herb Salad Dressing Mix is good also.

Jul 062011

•6 starchy medium Idaho potatoes
•EVOO, for drizzling
•Salt and pepper

Optional flavorings:
•Minced garlic and lots of minced fresh rosemary – Rachael’s favorite!
•Old Bay seasoning or Cajun Seasoning
•Chipotle chili powder
•Minced garlic, parmesan cheese and oregano

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

This is one of many ”Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to http://www.yum-o.org.

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