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Chicken Sausage Skillet Dinner

August 8, 2014 By Joanna

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With school starting back in less than 2 weeks, I am trying to get all my recipes together that are quick, easy, and cheap!  I don’t know about y’all but with school, comes dance, and with dance comes money around here.  Anytime I can save money on food, and not skimp on flavor, and still stay within Kelsie’s food allergies, I am one happy momma!

This is a meal that we eat a lot around here and the fact that most of you usually have all of these ingredients on hand (except maybe the sausage), I’ll call it cheap!

-Scroll down for printable version-


What do you need?

6-7 medium sized potatoes
1 medium onion
1 package of Chicken Sausage (We used Applegate Chicken & Apple, you could use any of your favorite, it doesn’t have to be chick)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder

What do you do?
1. Heat your oven to 400 degrees. While it’s warming up, peel, wash, and cube up your potatoes.
2. You can either grease your baking sheet, or line it with parchment paper.
3. Either way, lay your potatoes out on your baking sheet. Drizzle them with olive oil and toss to coat.
4. While your potatoes are baking slice your onion into thin strips.  (they usually take about 18-20 minutes, I turn mine over half way through, but if your in a rush, it’s not necessary)
5. Slice your sausage into about 1/4 inch thick.
6. Heat a large skillet to medium heat, drizzle with some olive oil and throw the onions in.
7. When your onions are about half way cooked through, toss in your sausage. At this time throw in all your spices and stir them in. 8.Cook until the onions are finished and the sausage is a little brown.
9. Toss your potatoes in when they are browned.

Now sit back and enjoy your meal! I usually pair this with green beans or a side salad. You can pair it with your familys’ favorite vegetable.

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Filed Under: Dinner, One Pan Meals, Recipes

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Hey, I'm Joanna, and I'm so glad that you stopped by! Here at Everyday Made Fresh you will find a variety of topics. However, my heart is in the kitchen so I like to share recipes for the busy family in mind. Most meals only require 30 minutes of your time, and the ingredients can easily be found at your local grocery store. Read More!

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INGREDIENTS:
2 cups + 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
sprinkles for topping

INSTRUCTIONS:
1. Brown the butter - You'll need to grab a heavy bottom skillet. Place it over medium heat. Add the butter (whatever the measurement calls for, from any recipe), and as it melts, continually stir it. Don't step away from the pan at all - the butter will burn quickly. As the butter starts to brown (a very light brown color), turn off the heat, and pour into a heat safe measuring cup to cool just a bit.

2. Whisk together the flour, baking soda and salt, set aside.

3. In a large bowl, add the brown butter, and both sugars. Mix until combined.

4. Mix in the egg and vanilla until combined.

5. Add the dry ingredients and mix, until well combined.

6. Cover and chill for 30 minutes.

7. Remove from the fridge, preheat the oven to 350 degrees.

8. Line baking sheets with parchment paper, and roll into 1 inch balls, pressing the tops into sprinkles. Place 3 inches apart on baking sheets, and bake for 12 minutes.

9. Allow to cool on baking sheet for 5 minutes. Remove and finish cooling on cooling racks. .
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INGREDIENTS:
2 cups sugar
1 stick butter
1 cup agave nectar
1/2 teaspoon salt
1 12oz. cans evaporated milk

INSTRUCTIONS:
1. Melt the sugar, butter, agave and salt together in a large, heavy-bottomed sauce pan over medium heat.

2. Once the mixture comes to a boil, add the evaporated milk a little at a time, stirring constantly.
Once all the milk is added use a candy thermometer and bring the mixture to 238 degrees.

3. Pour into a parchment lined 11x7 pan and cool completely. 
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INGREDIENTS:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
3/4 teaspoon ginger
3/4 cup butter, room temperature
1 cup sugar
1/2 dark molasses
1 egg
1 teaspoon vanilla
sugar for rolling, about 2/3 cup

INSTRUCTIONS:
1. Whisk together the flour, salt, baking soda, cinnamon, cloves, and ginger. Set aside.

2. Beat the butter for one full minute, on high. Add the sugar, and beat for one minute. Add the molasses, egg, and vanilla. Beat until combined.

3. Add the dry ingredients, in two batches, combine thoroughly.

4. Cover and chill for 1 hour.

5. Preheat oven to 350 degrees, when ready to bake. Line baking sheets with parchment paper, and measure the dough into 1 inch balls. Roll into the sugar, and place 2 inches apart. Bake for 13 minutes.

6. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove to cooling racks, and allow to completely cool. .
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INGREDIENTS:
2 cups flour
1 teaspoon corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1.5 sticks butter, room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 1/2 teaspoons vanilla extract
3/4 teaspoons Rodelle peppermint extract
3/4 cup white chocolate chips
1/2 cup crushed soft peppermint candies
4 ounces white chocolate, melted 
INSTRUCTIONS:
1. Whisk together the flour, corn starch, baking soda, and salt together. Set aside.

2. In a large bowl, attached to a stand mixer with a paddle attachment, cream the butter for 2 minutes.

3. Add the sugar and brown sugar. Mix for one full minute.
Add the egg, vanilla, and peppermint extract. Beat until combined.

4. Slowly add the dry ingredients, with the mixer on low speed. Mix until incorporated.

5. Add the crushed peppermints, and mix until combined.

6. Cover the cookie dough and place in the fridge to chill for 2 hours.

7. When ready to bake, preheat oven to 350 degrees.

8. Roll the dough into 1.5 inch balls, and place on baking sheets 2 inches a part. 
9. Bake for 12 minutes. Allow to cool on baking sheets for 5 minutes. Remove and finish cooling on cooling racks.

10. When the cookies are completely cooled, melt the white chocolate, following the directions on the package, and drizzle over cooled cookies.
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INGREDIENTS:
3/4 teaspoon vanilla extract
4 cups milk
1/2 cup sugar
Dash salt
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INGREDIENTS:
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 teaspoon canola oil
1/2 cup powdered sugar

INSTRUCTIONS:
1. Preheat oven to 375 and line a baking sheet with parchment paper. Set aside.

2. In a medium bowl whisk together the flour, baking powder, and baking soda together. Set aside.

3. In a large bowl attached to a stand mixer, beat the butter and peanut butter together until fully incorporated and creamy.

4. Pour in both sugars, and beat for 2 full minutes.

5. Add the vanilla extract and egg. Beat for 1 minute.

6. Add the dry ingredients to the wet, and beat to combine.

7. Shape the dough into one inch balls, and place two inches apart on prepared baking sheets.

8. Bake for 8, and remove from the oven. If your cookies are really puffy in the center, you can slightly press them down with a glass. Allow to cool on the baking sheet for 5 minutes.

9. Remove to cooling racks and allow to cool completely.

10. Once the cookies are cool, combine the chocolate chips and canola oil in a microwave safe bowl. I do increments of 30 seconds. It's usually about 1 minute to fully melt the chocolate chips. Stir vigorously to help melt them all.

11. Drop about a teaspoon full into the center of the cookies. I use the back of the spoon to help spread it around, almost to the edges.

12. Allow those to cool for an additional 10 minutes. Dust with powdered sugar and enjoy! .
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INGREDIENTS:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup butter, room temperature
1/2 cup brown sugar
2 cups sugar, divided
2 teaspoons Rodelle Pumpkin Spice Extract
1 egg
1 cup white chocolate chips (optional) 
INSTRUCTIONS:
1. In a medium bowl whisk together the flour, salt, baking powder, baking soda, 1 1/2 teaspoons cinnamon, nutmeg and cloves. Set aside.

2. In a large bowl attached to a stand mixer, cream butter for 2 full minutes.

3. Add the brown sugar and 1 cup sugar. Beat for one minute.

4. Add the egg and pumpkin spice extract - beat until just combined.

5. Add the dry mix, in two batches, mixing until combined.

6. Fold in the white chocolate chips. Cover and chill in the fridge for 15 minutes.

7. When ready to bake, preheat the oven to 350 degrees. 
8. Mix together the remainder 1 cup sugar and 1 1/2 teaspoons cinnamon.

9. Remove the dough from the fridge, and using a one tablespoon cookie scoop, measure and roll the dough into balls. Roll in the cinnamon sugar mix, and place on baking sheets 2 inches apart.

10. Bake for 9 minutes. Cool on baking sheets for 5 minutes. Remove and place on cooling racks to finish cooling. .
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