All recipe photos on this site are ORIGINAL and are copyrighted. Please do not use these images without express written permission. If you would like to use recipes from this site on your own blog, please rewrite them in your own voice. All original writing is copyrighted on this blog.

Friday, October 31, 2014

Cheesy Sausage Pasta Skillet

First off, I want to share how happy I am to be back with the Mormon Mavens. I took a year hiatus... and missed it! I love trying new recipes and sharing the good ones I find as well as those tried and true recipes that you can never go wrong with. Thanks for having me back, friends!

Now... onto the yummy food....


This recipe is a true one pot meal and comes together quickly. 

Cheesy Sausage Pasta Skillet


1 Tbsp. olive oil
1 lb. Smoked Turkey Sausage, sliced
1 C. diced onions
1 Tbsp. minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup heavy cream (if you don’t have this on hand – milk would work too)
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar cheese
1/3 cup chopped scallions, for garnish


1.  Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

2.  Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

3.  Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

Makes about 4 servings.

Many thanks to Yellow Bliss Road for sharing this recipe!

Thursday, October 30, 2014

Red Curry and Ginger Pork Loin

So, I like to cook with pork. It is so versatile and lends itself well to different flavors. I decided to make up a curry and ginger marinade and sauce. It is slightly sweet with a definite kick due to the curry.

1/4 C. oil
juice of 1 lime
2 Tbsp. rice vinegar
2 Tbsp. brown sugar2 Tbsp. red curry paste
1 tsp. fresh ground ginger

2 lbs. meat. I used pork, but it would be great with chicken or beef. 

Mix all ingredients in a small bowl. Place meat in a large zip top bag. Pour marinade over the top. If you have a meat injector, you could also inject some of the marinade into the meat. Let marinate in the fridge for an hour or two.
Heat up your grill over med high to high heat. Oil your grill grate. Remove meat from marinade and place on grill. Let sit for a few minutes, then turn. Continue cooking pork until an instant read thermometer registers between 145 and 160 degrees F. Let meat rest for at least 5 minutes.

For extra sauce cook the following in a small sauce pan:
1 Tbsp. rice vinegar
2 Tbsp. Brown sugar
1/2 tsp. salt
1 1/2 Tbsp. red curry paste
1/3 c. water
juice of 1 lime.
Heat til just boiling, then simmer for 5 mins or so. 

Wednesday, October 29, 2014

Sausage & Cheese Balls

These sausage and cheese balls are great appetizers, and can be eaten the next day as a breakfast side dish.  They are poppable, portable, and always a party favorite.  I love these savory, cheesy appetizer bites.  Make them your own by using various flavored sausages, a variety of cheeses, or different spices in the mix!

Ingredients List:

2 lbs. (32 oz.) Jimmy Dean sausage, uncooked
1 1/2 c. Bisquick mix
16 oz. shredded sharp cheddar cheese (about 4 c.)
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. garlic powder


1. Mix all ingredients with hands.  Really get in there and relieve some stress, while you're at it!

2. Form into 1" balls.  I use a small cookie scoop, so that I can make uniformly sized balls that will bake evenly.

3. Bake at 375 for 15 minutes on baking sheet, until golden brown.

4. Cool slightly; best if served warm.  Serve as an appetizer or as a breakfast side dish.

Source: Jimmy Dean

Monday, October 27, 2014

Cauliflower Pizza Crust

One of the things I have a hard time resisting is pizza.  Even when I'm not trying to eat wheat- and dairy-free, pizza is a huge temptation.  I just love it.  But it doesn't love me.  I didn't think there would be an alternative that I would enjoy.

I've seen pics for this crust all over Pinterest but never really had the gumption to try it until now.  While it doesn't rival Domino's or Pizza Hut or Whatever-Your-Favorite-Pizza-Place-Is, it's good enough that I will be making it again.  And that's sayin' somethin'.

2 cups shredded cauliflower
1 egg, slightly beaten
1 cup mozzarella Veggie Shreds
1 tsp. dry oregano
1/2 tsp. finely minced garlic
1/2 tsp. onion salt

1.  Remove leaves from cauliflower and cut head into pieces.  In a food processor with a grater blade, process the cauliflower.
2.  Place 2 cups of cauliflower in a microwave-safe bowl and cook on full power for 5 minutes.
3.  Cool to room temp.  Add remaining ingredients and stir until combined.
4.  Grease a cookie sheet or pizza pan.  Form pizza crust into desired shape.
5.  Bake at 375 degrees for 20 minutes.  Remove from oven and top with desired toppings.  Return pizza to oven for a few minutes, or broil to melt additional cheese.


  • The head of cauliflower I used yielded about 3 1/3 cups of shredded.  
  • You can use regular cheese, but I'm trying to go dairy-free so I used a cheese substitute.  If you want to give it a try, you can find it in the produce section at the grocery store.
  • I didn't add extra cheese since there is some in the crust already.  I just topped with a bit of pizza sauce and some pepperoni.  If you are adding veggies, you may want to saute them a bit first since they won't spend long in the oven.
Makes 6 pieces of pizza crust

Thursday, October 23, 2014

Chili Blanco

This is my favorite time of year for so many reasons.  One is that we get to have stews and soups and all kinds of yummy, warm comfort foods.  This chili recipe is actually quite healthy and was really easy to put together.  You just need to allow time for the beans to cook, as you will note in the instructions.  I will probably be posting other recipes from this cookbook (see source below), so stay tuned for more deliciousness.

1 pound dry white beans, rinsed and picked over *
4 (14-oz. each) cans of chicken broth *
1 t. chicken stock base (I didn't have any so I just made my broth stronger)
2 onions, chopped *
1 T. oil
6-8 cloves of garlic, minced
1 (7-oz.) can diced green chilies *
4 t. ground cumin
2 t. dried oregano leaves
2 t. cayenne pepper
4 cups cooked, diced chicken
2 T. chopped fresh cilantro, if desired (I added this)
1 cup fat-free (yeah right!) sour cream *
3 cups shredded Monterrey Jack cheese

1.  Place the beans, broth, chicken stock base, onions, oil, garlic, chilies, cumin, oregano, and cayenne pepper in a large pot and bring to a boil.  Reduce heat to a simmer, cover, and cook very slowly until the beans are done--test to see if they are done as they cook.  You don't want them to be mushy, just tender.  Beans that are not soaked first take 2-3 hours to cook.  Make sure to add more broth or water if the liquid gets low so they won't dry out.

2.  Remove beans from heat.  Stir in the cooked chicken and the cilantro.

3.  Top each serving with sour cream and shredded cheese.

* I have noted when I have used freeze-dried or other items from food storage products, just so you can get an idea of how to incorporate those items into your every day cooking.

SOURCE:   The Romney Family Table.

Tuesday, October 21, 2014

North Carolina BBQ Sauce

This sauce was a huge hit at our daughter's graduation pig pickin'.  We cooked the pig in the sauce but you'll want to add more to your plate when you eat your pork because it is that good!


4 c. cider vinegar
1 c. brown sugar
1 1/3 c. ketchup
1/4 c. butter
2 T. hot pepper sauce
2 T. fresh lemon juice
2 T. Worcestershire sauce
2 t. crushed red pepper flakes
2 t. mustard powder
1 t. salt
1 t. fresh ground pepper


1.  Place all ingredients in a saucepan.  Bring to a simmer over high heat, then reduce heat to medium-low and simmer 20 minutes longer, stirring occasionally.  Remove from the stove and pour into a heat-proof bowl.  Cover and refrigerate the sauce for 2 days.

2.  Strain the sauce through a mesh sieve to remove the red pepper flakes.  Store the sauce in the refrigerator.  Bring to room temperature before serving.

***I did not remove the red pepper flakes and I thought it was delicious that way.


Sunday, October 19, 2014

Love and Concern for All God's Children

Today, we had a wonderful lesson at church about having love and concern for all God's children
Here are some of my favorite excerpts

"I believe it is our solemn duty to love one another, to believe in each other, to have faith in each other, that it is our duty to overlook the faults and the failings of each other, and not to magnify them in our own eyes nor before the eyes of the world. There should be no faultfinding, no back-biting, no evil speaking, one against another, in the Church of Jesus Christ of Latter-day Saints. We should be true to each other and to every principle of our religion and not be envious one of another. We should not be jealous one of another, nor angry with each other, and there should not arise in our hearts a feeling that we will not forgive one another our trespasses. There should be no feeling in the hearts of the children of God of unforgiveness against any man, no matter who he may be. …

… We ought not to harbor feelings one against another, but have a feeling of forgiveness and of brotherly love and sisterly love, one for another. Let each one of us remember his or her own individual failings and weaknesses and endeavor to correct them. We have not reached a condition of perfection yet, it is hardly to be expected that we will in this life, and yet, through the aid of the Holy Ghost, it is possible for us to stand united together seeing eye to eye and overcoming our sins and imperfections. If we will do this, respecting all the commandments of the Lord, we shall be a power in the world for good; we shall overwhelm and overcome all evil, all opposition to the truth, and bring to pass righteousness upon the face of the earth. For the Gospel will be spread and the people in the world will feel the influence which will be shed forth from the people of Zion, and they will be inclined more to repent of their sins and to receive the truth."

"In other words, all that has been revealed for the salvation of man from the beginning to our own time is circumscribed, included in, and a part of these two great laws. If we love the Lord with all the heart, with all the soul, and with all the mind, and our neighbors as ourselves, then there is nothing more to be desired. Then we will be in harmony with the total of sacred law. If we were willing to live in harmony with these two great commandments—and we must do so eventually if we are worthy to live in the presence of God—then wickedness, jealousy, ambition, covetousness, bloodshed, and all sin of every nature would be banished from the earth. Then would come a day of eternal peace and happiness. What a glorious day that would be! We have been endowed with sufficient reason to know that such a state is most desirable and would establish among men the Fatherhood of God and the perfect brotherhood of man."

I could not put it better. As one woman said during our lesson today, "LIFE IS HARD, LET'S HOLD HANDS!"

I love that. We all need to show more love, more concern, more kindness to everyone. Those in and out of our faith, those that we agree with and those we disagree with. The world needs more love!
Let's try to be more Christlike and love all of God's children.