Hello everyone, Winnie Griggs here.
Today is Columbus Day. About 4 years ago I wrote a post celebrating the day with lots of fun facts and trivia – you can view it by clicking HERE. So, instead of a repeat, I thought I’d talk about something else.
This past weekend was my hubby’s family’s annual reunion. It’s something we always look forward to. It’s an opportunity for him and all of his siblings and cousins and everyone’s extended families to come together and get reacquainted. Those we’ve lost since the last gathering are remembered and additions through birth, adoption or marriage are joyfully welcomed.
We usually gather mid-morning and visit, look at photos and family memorabilia folks have brought with them, update a large family tree chart and just generally enjoy each others company. Then we have a group meal provided potluck-style by the attendees.
After lunch several of us drive out to visit hubby’s old home place, evoking memories for the adults and nurturing an appreciation of their roots for the younger generation.
All in all, Saturday was a wonderfully lovely day.
Now for the recipe I promised you. I love to experiment with new ideas and combinations of flavors when I cook. For the reunion this year however, I was hampered by the fact that not only did I wait until a few days before to think about what I was going to cook, but doctor’s orders still have me restricted from driving so I had to make do with what was already in the house. The following recipe and accompanying notes will probably give you some insights into how my mind works. Keep in mind that I developed this on the fly and rarely measure so many of the quantities listed are approximate.
Oh, and also keep in mind that I was cooking for a large group gathering (we usually run around 40+ people) – this should be scaled back for smaller groups.
Winnie’s Chicken And Sausage Potluck Pasta
- 1 pound sausage, diced (I used a skinless smoked sausage because that’s what I had on hand, but I think it would be great with andouille)
- Shredded Turkey (I used leftovers of a roasted turkey, pulled from the carcass and frozen in a 1 quart container in it’s own broth)
- Dehydrated seasonings (again using what I had in the pantry, you can substitute fresh) as follows:
2 tblsp chives
2 tblsp minced onion
1 tsp celery flakes
½ tsp garlic
- 3 boxes Pasta Roni (angel hair with herbs)
- 1 can Rotel diced tomatoes and green chilies
I put them in the food processor and give it a couple of quick pulses because I don’t like big chunks, but this step is totally optional.
Also, I like spicy so if I was cooking this just for me I would have used a full can. But since I was cooking this for a mixed crowd, I just used about ½ the can
- 1 can of small English peas, drained
- Black Pepper to taste
Note, most of the ingredients already contain salt so you should taste the finished product before adding more
- Brown sausage in a large skillet.
- Add dehydrated seasonings along with turkey (with broth). Continue to cook together until liquid has reduced.
- Remove meat from pan and set aside.
- In the same pan, cook pasta according to package directions, except at the point when the pasta and sauce are added to the liquid, also add rotel.
- Once pasta is cooked, add meat, peas and pepper and continue to cook on low heat for ten minutes, stirring frequently and adding liquid as needed.
There you go. Not the most complex or elegant of dishes, but believe it or not, I had several folks come up after the meal and ask for my recipe 🙂
So what about you? Does your family schedule reunions or get togethers? And have you invented any dishes you’d like to share the recipes for?