Lovin' From the Oven

Spicy Sausage and Bacon Pasta

by Leave a Comment

IMG_3784

We haven’t done a pasta dish in a while. I could seriously eat pasta for every meal, but my DH says no to pasta more than I would like him to. Probably because it’s not the healthiest, but I digress.

If I was the only one eating this dish, I would add some more vegetables to the mix. It’s a great recipe, but it definitely needs some green (or maybe just add a side salad next to it and call it a day). Eating the recommended amount of veggies a day is hard work.

IMG_3795

I used turkey bacon in this to be a little healthier, but feel free to use the good stuff. You could also sub regular cooked chicken instead of sausage. Whatever you want.

IMG_3801

Recipe slightly adapted from Kevin and Amanda.

Print
Spicy Sausage and Bacon Pasta

Ingredients

  • 1 tbsp olive oil
  • 2 chicken sausages, sliced
  • 3 slices of turkey bacon
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes and green chiles
  • 1/2 cup heavy cream
  • 8 oz penne pasta
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup shredded cheese (any kind: monterey, cheddar. I used the Mexican mix)

Directions

  1. Add olive oil to a pan over medium high heat.
  2. Add sausage and bacon, cook until lightly browned, about 4 minutes. Add garlic and cook for another 30 seconds.
  3. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  4. Remove from heat and stir in 1/2 cup cheese. Serve immediately!
https://lovintheoven.com/spicy-sausage-bacon-pasta/

Honey Sriracha Chicken Wings

by 1 Comment

IMG_5299

I admit.. I haven’t cooked a “real” meal since Ellie was born. Eeeeeeep! Does that make me a terrible wife/mom? The thought of having to clean up all of the dishes after cooking a meal while watching Ellie at the same time exhausts me. How am I supposed to do all of that? Moms really are superwomen.

IMG_5305

I made these long before Ellie was born, but they were an instant favorite. I loved the hot sauce combo with lime. I hated cooking with chicken wings, though. Next time, I’ll opt for boneless chicken and use the same sauce.

IMG_5317

Either way, they’re a great appetizer to serve for a party. A little messy, but that never hurt anyone. These wings are sweet and spicy, seriously perfect.

IMG_5327

Aren’t they beautiful? Who would have thought that chicken and beautiful could be used in the same sentence?

IMG_5328

Recipe from Food Network

Print
Honey Sriracha Chicken Wings

Ingredients

    For the Wings:
  • 2 tablespoons vegetable oil, plus more for the pan
  • 2 pounds chicken wings, split at the joints, tips removed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon granulated garlic
  • kosher salt and freshly ground pepper
    • For the Sauce:
  • 5 tablespoons unsalted butter
  • ⅓ cup honey, plus more for drizzling
  • ¼ cup Sriracha (or more, if you like things really spicy)
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh lime juice

Directions

  1. Preheat the oven to 400 degrees F. Lightly coat a rimmed baking sheet or casserole dish with vegetable oil.
  2. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and ½ teaspoon pepper. Dry the wings with a paper towel. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
  3. Bake the wings until browned and crisp, 45 to 55 minutes.
  4. To make the sauce:
  5. Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
  6. Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter back to your casserole dish and drizzle with more honey if desired. Garnish with lime wedges, sesame seeds and cilantro.
https://lovintheoven.com/honey-sriracha-chicken-wings/

Shredded Buffalo Chicken

by Leave a Comment

IMG_4875

Fall means more crockpot recipes, please! I love that the temperature is slowly dropping and cooking is finally tolerable. Turning the oven on doesn’t mean that you’re sweating your clothes off anymore. I actually love standing in front of the oven now to feel the warmth and heat coming out of the top and sides. Amen to that!

IMG_4867

This is seriously the easiest recipe ever. It only has three ingredients total. That’s it! You could use the outcome for lots of different things. Throw it in between some slices of bread to make a sandwich, serve it over rice, or in this case, just serve it by itself as a side. I baked up some cornbread muffins to go with it. We’re all suckers for cornbread in this household.

IMG_4873

Although there’s a package of ranch in the mix, you don’t really taste it. If anything, I think it just tones down the buffalo sauce a bit so it isn’t too spicy. Don’t omit it, though. It certainly does…. something? I’m no expert.

IMG_4878

I can’t believe it’s already Thanksgiving next week! I’m still putting my list of things to bake together. I feel so behind in the holiday season. Have you guys started prepping for Thanksgiving dinner yet? Where does all the time go? I always try new dessert recipes for Thanksgiving, but my Christmas cookie line up always remains the same. That’s one holiday I can’t change, no matter how much I want to. People look forward to those simple cookies every year!

Print
Shredded Buffalo Chicken

Ingredients

  • 4 chicken breasts, frozen or raw
  • 1 packet of dry ranch dressing mix
  • 1 cup of buffalo sauce

Directions

  1. Place chicken in the crockpot.
  2. Sprinkle the dry ranch dressing mix on top, followed by the buffalo sauce.
  3. Cook only for 6 hours or high for 4. Shred the chicken with two forks right before serving.
https://lovintheoven.com/shredded-buffalo-chicken/

Categories