Showing posts with label kielbasa. Show all posts
Showing posts with label kielbasa. Show all posts

Sunday, August 6, 2017

Kielbasa Rice Bowl / #SundaySupper

It seems like school just ended and summer just started, so I don't know how we can possibly be thinking about "Back to School" lunch ideas, but here I am with a Kielbasa Rice Bowl! My son always loved kielbasa as he was growing up and I love it because it is quick to cook if fried in a pan. Just add a side and you have a meal! Bowl meals are so popular right now, and I hope that continues for a while! They are fun and kid friendly!

Kielbasa Rice Bowl 
(makes 4 bowls)
(printable recipe at end of page)
1 cup uncooked White Rice
1 pound Kielbasa
3 ears Fresh Corn
1/4 of a Red Pepper 
2 stalk Green Onion
8 eggs
sprinkle of  Pepper
sprinkle of Garlic Powder 1-2 tablespoon BBQ Sauce
sprinkle of 4 Cheese


Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
Cut corn in half, and cut off kernels.
Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
 Add BBQ sauce to pan. Mix in thoroughly.
Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
Fill thermos bowl full of all this yummy goodness! Sprinkle with cheese, and enjoy lunch! (or dinner!)

Thanks for joining me today! I appreciate you stopping by!

You can find The Freshman Cook on these pages:


Scroll down a bit to see more tasty "Hot Lunch Ideas for Back 2 School" from members of our #SundaySupper family!
Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures.

       

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Kielbasa Rice Bowl

INGREDIENTS:

  • 1 cup uncooked White Rice
  • 1 pound Kielbasa
  • 3 ears Fresh Corn
  • 1/4 of a Red Pepper
  • 2 stalk Green Onion
  • 8 eggs
  • sprinkle of Pepper
  • sprinkle of Garlic Powder
  • 1-2 tablespoon BBQ Sauce
  • sprinkle of 4 Cheese

INSTRUCTIONS:

  1. Cook your rice according to package directions. I used Basmati Rice, but whatever is your favorite will work best. Set rice aside.
  2. Slice the Kielbasa rather thin. When I first made this for my son he was pretty young, so I would cut it into slices, and then quarter the slices so there was less chance of him choking. The smaller pieces were easier for him to handle.
  3. Boil the corn in boiling water for 5 minutes. Remove from pan and let cool. Chop red pepper and green onion in to small bite sized pieces.
  4. Cut corn in half, and cut off kernels.
  5. Place all eggs in a bowl and beat until whites and yolks are completely mixed. Set aside.
  6. Start cooking the kielbasa, corn, green onions, and red peppers in a large skillet with a pat of butter. Cook on medium and stir often.
  7. Add the rice and pepper and garlic powder. As the mix cooks, you will see bits of the ingredients sticking to the bottom of the pan, unless you are using a non-stick pan. You want those ingredients in your food. So you need to deglaze the pan with the chicken broth. You may not need the entire 1/4 cup. Add a little at a time, then mix, scraping the bottom of the pan, getting all of what is called the "fond" off the bottom and into the mix. This adds a great flavor that you will love. If you are using a non-stick pan, ignore the deglazing, but add 1-2 tablespoons of chicken broth for flavor. Bring the temperature to high and cook, stirring for 3-4 minutes.
  8. Add BBQ sauce to pan. Mix in thoroughly.
  9. Mix the cooked eggs into the mix. As you mix them in, chop them in to small pieces with the spatula. Remove from heat.
  10. Sprinkle with cheese, and enjoy!
Created using The Recipes Generator

Wednesday, August 17, 2011

Seasonal Pasta Salad

This weeks salad is a dish that is a sure fit for your football buffet. It is made up of a universal favorite~Pasta, and added to the pasta is a spicy, deliciously tasty, beef Kielbasa. Add slices of red onion, and sun dried tomatoes to bring a sweet, heavenly, indulgent taste to the bowl. I think it has something for every football fan!!
Seasonal Pasta Salad
1 1/4 cups Olive Oil
1/3 cup Red Wine Vinegar
2 cloves Garlic, minced
Pinch Salt
1/2 teaspoon Black Pepper
2 teaspoon Oregano
2 slices Red Onion, quartered
1/2 package Beef Kielbasa
8 ounce Radiatore Pasta
1/4 of a Red Pepper
2 pieces Sun Dried Tomatoes
Cut the half of the Kielbasa, and then heat it in the fry pan.
While it is heating, bring the water in a pot to boil. When it
starts to boil, pour the radiatore in to cook for 11 minutes.
While the pasta and the kielbasa are cooking, make your dressing.
Pour the olive oil and the red wine vinegar in a bowl.
Add the garlic and the salt.
 Add the black pepper and the oregano. Whisk
everything together, cover , and refrigerate.
Stack the red peppers together, and cut in half.
Cut into strips.
Chop the strips.
 Take the 2 slices of onion, and quarter them.
Add the onion, the red pepper, and the tomatoes, to the bowl.
Take the kielbasa and cut the pieces in half. They should
be bite size.
Add the dressing and kielbasa, and mix together.
Enjoy!
Thanks for joining me today!

Stop by tomorrow when we will be cooking up
our entree, Chicken Wings! After all, it's
not a football game without wings!

See you then!!