Glazed Kielbasa

I have been making this recipe for Glazed Kielbasa for at least the last six years or so.  The husband was craving kielbasa one night while we still lived in DC (before we were even married), and I thought this looked interesting.  Besides the great taste, this recipe is wonderful because it comes together quickly and I almost always have everything on hand.  Turkey kielbasa goes on sale buy one get one free at my grocery store somewhat frequently, and I like to stock up since it doesn’t expire too quickly.  Give this one a try!

Glazed Kielbasa
Servings:Points+: 5 points per serving

1 lb. cooked turkey kielbasa, cut into 1-inch pieces
1/2 cup chicken broth
1/4 cup yellow mustard
3 Tbsp.  brown sugar
2 tsp. dried parsley
1/4 tsp.  cracked black pepper
Bring kielbasa and chicken broth to boil in large skillet on medium heat; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until heated through.

Add mustard and brown sugar; mix well. Bring to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, uncovered, 10 minutes or until sauce is thickened and kielbasa is well glazed, stirring frequently.

Stir in parsley and pepper just before serving.

Source: Slightly adapted from Kraft Foods


Roast Turkey Breast with Zesty Dry Rub

I made this turkey breast recipe about six years ago for a Thanksgiving dinner with our friends in the DC area, and it was a huge hit with everyone.  I was really excited it turned out since I’d never roasted anything before, much less a turkey breast.  I’ve had the recipe saved since then, and when my local grocery store had turkey breasts on sale, I picked one up with this recipe in mind.  It’s so easy to make and the flavors are outstanding.  We’ve been enjoying leftovers for days now!

Roast Turkey Breast with Zesty Dry Rub

1 whole turkey breast on the bone (6 to 7 pounds)
2 tablespoons olive oil
2 tablespoons fresh lime juice

Dry Rub:

2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper


2 tablespoons all-purpose flour
1 can (14.5 ounces) chicken broth

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Gravy: Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

Source:  From Food Network

Creamy Cajun Pasta with Smoked Sausage

Delicious.  Quick.  Easy.  My three favorite words to describe a weeknight dinner.  The husband is a fan of anything with the words “cajun” and “pasta” in the title, so when I saw this recipe, I knew I had to try it soon.  I’ve tried several different recipes for a cajun pasta before, but this one is the clear-cut winner!  The husband and I both loved this, and it will hit my dinner rotation frequently.  I did not have onions or garlic in the house (crazy, right?), so I omitted those and add a bit of garlic powder with the other seasonings.  I will definitely make sure I add the garlic and onion next time as it would make this dish even better.

Creamy Cajun Pasta with Smoked Sausage

1 box of penne pasta
1 cup half and half
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons of your favorite Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley (I forgot to add this at the end!)
Parmesan cheese
1 (16-ounce) package turkey kielbasa, cut into bite-size pieces

In a large pot, boil water for pasta.

Brown kielbasa over medium heat in a large skillet. Once browned, transfer to a paper towel lined plate and set aside.

In the same large skillet heat oil over medium heat. Add onion and saute for approximately 2 minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Meanwhile, boil pasta and cook until al dente.

Add white wine or chicken broth to skillet and scrape up any brown bits from the bottom. Let wine or broth reduce by half, about 2 minutes. Stir in Cajun seasoning, paprika, pepper, salt, and tomato paste.

Add half and half and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, approximately 5 minutes.

Drain pasta and add to skillet. Add browned sausage and parsley, toss. Top with parmesan cheese.

Source:  Adapted from Southern Pink Lemonade, who got it from Cooks Like a Champion, originally adapted from Steamy Kitchen