Spicy Sausage Rotini


Happy Wednesday everyone! I made this dish last week, and I already want to make it again! It was perfect to warm us up from the frigid cold. This dish is full of flavor from the sausage and creamy, with a hint of heat added to it. It could even be made ahead of time and put the refrigerator and heated up later. Even better, it can all be made in one pan! It’s the little pleasures in life.



So make to make this spicy sausage pasta, start by slicing some sausage. I used a smoked turkey sausage, but I’ve also used Johnsonville three cheese and pepper chicken sausage, but I couldn’t find it at the grocery this time. But if you want to use regular smoked or a spicy sausage, all those would work perfectly. Throw the sausage in an oven safe skillet with a little olive oil and saute until browned. Add in some diced onion, and cook until tender, and add some minced garlic and cook for another minute.




Next, put in some rotini, chicken broth, diced tomatoes with green chiles, and some milk. Stir to combine. If you’re feeling up to it, you could substitute the milk for some cream, for a little extra decadence. Season the dish with a little oregano, salt and pepper. Bring the skillet to a boil, then cover the skillet and reduce the heat, letting it simmer for 15 minutes.



After 15 minutes stir in a handful of Monterey Jack Cheese, and top with remaining cheese. Put the skillet under the broiler for about 3 minutes, or until the cheese is melted and bubbly. Enjoy!


Spicy Sausage Rotini


  • 16 oz. smoked turkey sausage, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 12 oz Rotini
  • 1 10oz can Diced tomatoes with chopped green chiles
  • 2 1/2 cups chicken broth
  • 3/4 cup milk or cream
  • 1 tsp dried oregano
  • salt and pepper
  • 1 1/2 cups Monterey Jack Cheese, shredded


In a oven-safe skillet, over medium-high heat, saute sausage until browned. Add in diced onion, and saute until tender, add garlic and cook for an additional minute. Add in pasta, diced tomatoes with chiles, chicken broth and milk. Bring to boil, then reduce heat and cover. Simmer for 15 minutes. Add in a half cup of cheese and stir to combine. Sprinkle remaining cheese on top. But skillet under the broiler for about 3 minutes, or until the cheese is melted and bubbly. Enjoy!!



Mexican Chicken Chili


Apparently winter decided to finally come to Ohio. It is bitter cold here. I woke up and it was -4 degrees, and that doesn’t even include the wind chill. Needless to say I hope this doesn’t stick around. I am ready for summer! Last night I decided to make Mexican chicken chili since it was so cold. It just seemed like the perfect thing to warm us up. And it worked!


Chili is such a great dish. It can be so versatile and can be turned into a healthy soup without losing great flavor. Plus it can be made ahead of time for busy days. This is a pretty easy recipe to make as well, and could be done in a crock pot.



To start the chili, dice some onion, red bell pepper, and garlic. In a large pot over medium heat, saute the onion and pepper in a little olive oil until starting to brown and tender, then add the garlic and cook for another minute or two. Then you simply just add the remaining ingredients to the pot, stir to combine everything, and let it simmer for 15-20 minutes, until all the flavors have combined, or you’re just too impatient to wait anymore, like I was. Once the chili is done, serve with some fresh cilantro, cheese, or sour cream on top. Enjoy!


Mexican Chicken Chili


  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 16-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 1 28-oz cans diced tomatoes
  • 1 can diced green chilies
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 boneless skinless chicken breasts, cooked, shredded
  • salt and pepper to taste
  • chopped fresh cilantro


In a medium pan over medium heat, saute onion and bell pepper in some olive oil until starting to brown and tender, add in garlic and cook for another minute. Add in remaining ingredients, except for cilantro. Stir to combine. Bring chili to a boil, then reduce heat and simmer for 15-20 minutes. Serve with chopped cilantro on top.