Friday, May 1, 2015

Zucchini & Sausage Stovetop Casserole ala ~DKBB~

Zucchini & Sausage Stovetop Casserole ala ~DKBB~
(original recipe by Leann Gray in June/July 2015 Simple & Delicious magazine)

Photo courtesy of
1 lb. Italian sausage (mild, hot, or sweet – depends on the flavor bent you want)
1 tbsp. olive oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 to 2 cloves garlic, minced
1 can (14.5 oz.) stewed tomatoes (Italian style), cut up
1 pkg. read-to-serve long grain rice
1 tsp. prepared mustard (any kind you want…I used sweet hot)
½ tsp. garlic salt       
½ tsp. fresh cracked pepper or white pepper
½ to 1 tsp. Italian seasoning
1 cup Italian shredded cheese

In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and remove sausage from pan.
Add olive oil to pan and heat up a bit, then add zucchini, onion, and garlic; cook and stir 5 to 7 minutes or until veggies are tender.
Stir in sausage, tomatoes, rice, mustard, garlic salt, pepper, and Italian seasoning; bring to a boil, then reduce heat and simmer, covered, for at least 5 minutes to allow the flavors to blend.

Remove from heat; sprinkle with cheese; let stand, covered, 5 minutes or until cheese has all melted.

Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~
(original recipe from Carolyn Collins on

Photo courtesy of
4 boneless chicken breasts
Garlic salt
2 tbsp. canola oil
1 can (15 oz.) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped –OR- 1 small can diced green chilies*
2 pkgs. Ready-to-serve Spanish rice
½ cup shredded Mexican cheese blend (or Monterey Jack or Pepper Jack)
2 tbsp. minced fresh cilantro or parsley (optional)
  • Sprinkle chicken breasts with garlic salt sparingly.
  • In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
  • Stir in beans, salsa, and chipotle pepper (or green chilies); bring to a boil.
  • Reduce heat; simmer, covered, for 6 to 8 minutes or until a meat thermometer inserted into chicken reads 170° F.
  • Meanwhile, prepare rice according to package directions. Serve chicken dish with rice and garnish with cheese and cilantro/parsley.
* Use the green chilies instead of the chipotle pepper in adobo sauce if you want less heat to this dish.