Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
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  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste


  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.


Roasted Poblano and Sausage Deep Dish Pizza- Tried it and Liked it


Last night was round 2 at our house for pizza!  I tried this Deep Dish Pizza recipe which was delicious.  If you have flour, yeast, salt, oil, a skillet, and an oven you can make this pizza!

I happened upon this recipe while researching different styles of pizza crusts.  It stood out to me and I knew I had to try it.  There was a lot of helpful information about the process of making dough and pizza.  Below I have shared the informative post as well as a link directly to the recipe.  I highly recommend reading the post to learn helpful tips on how to make you pizza a success.

I will say that I was slightly disappointed in the pizza as I had very very high expectations about the structure and texture of the crust.  However,  my oven did not reach the recommended baking temperature of 550*F which no doubt had an effect on the crispiness of the crust.  The recipe made comparisons with Pizza Hut’s deep dish pizza, so my expectations were considerably different from what actually came out of my oven.

Though I didn’t get what I was expecting, I did yield 2 delicious pizzas which I certainly would make again in the future using the same recipe!

My husband says this pizza was delicious but that he preferred the Stuffed Crust Recipe which I shared earlier this week, but I honestly loved both of these pizza recipes equally!

For my toppings I used freshly grill roasted Poblano peppers and a red bell peppers, italian sausage, onion, basil, and pepper jack cheese.  AMAZING combination!  It really paid off to grill the peppers!

The recipe calls for a skillet, but does mention you can use a round cake pan.  I chose to do one of each so I could see the difference.  The taste ended up being the same but the cake pan pizza’s outer crust was harder and not as enjoyable as the skillet pizza.    If you have a choice, use the skillet.  The pizzas are only about 10-12 inches big by the way.  The good thing about this recipe is you can save half of the dough to make a pizza on another day for up to 3 days!

Try it out for yourself!  20150210_195739

Original Post:

Original Recipe:

Recommended toppings:

Fresh roasted Poblano peppers and red bell pepper, Italian sausage, onion, and pepper jack cheese. 🙂  Divine!



Stuffed Crust Pizza- Tried it and Liked it


Y’all, let’s talk pizza.  Yesterday I fought a small battle with some pizza dough and some minimalist directions.  I tried a recipe for stuffed crust pizza that I had set aside some time ago and finally got around to making.  After having made it I must say some helpful tips would have been appreciated to make the process almost hassle free.  For instance, it would have been helpful to know I needed to roll the dough out ONTO THE PAN.  This almost ruined the pizza and it did mess the crust up considerably.  I ended up having to transfer this giant glob of dough with sticks of mozzarella all mangled up inside and reshape it.  Let’s just say this was not one of my finer moments in the kitchen.  Thank goodness I had lined the pan with parchment paper because I definitely would have had globs of cheese burning on the bottom of my oven.

All that being said, we did enjoy the pizza.  The crust was not sealed properly because of the transferring process so more than half of the crust ended up being overcooked mozzarella blobs.  The parts of the crust that remained intact with the cheese inside, were amazing!  I used those perfect pieces to determine whether I would be using this recipe again.  Next time I make this it will definitely be perfect!

The crust is thick and has a good crunch on the bottom and a decent flavor.  I think what I liked most about this dough was the strong structure and the short prep time.

If you follow the small tips I’m about to provide this will indeed be an easy pizza to make.  The recipe is good, just for the love of butter, roll it out onto the pan you are going to cook it on and line it with parchment paper.

**For the toppings, make sure that you pat dry any high moisture ingredients such as jarred toppings like olives.  Added moisture will make the crust soggy and hinder the baking process.  Also try to use a dry, aged yellow mozzarella or one that says low moisture as opposed to fresh mozzarella.  If you do use fresh mozzarella pat it dry and use it sparingly.


-1 packet of active dry yeast

-1/2 tsp brown sugar

-1 1/2 tsp garlic powder

-1 1/2 cups of warm water (110°F)

-1 1/2 tsp salt

-2 tbsp olive oil

-3 1/3 cups all-purpose flour

-6-7 mozzarella sticks

-olive oil for brushing the crust



-low moisture mozzarella, aged/dry if possible

-Kalamata olives, patted dry

-Italian sausage



-roasted red peppers, patted dry





Using a stand mixer fitted with the dough hook, combine the water, yeast, and brown sugar and stir briefly, then allow it to sit for 10 minutes.

In a different bowl, combine the flour, salt, olive oil, and garlic powder. Slowly add in the flour mixture into the yeast water while the mixer is on the knead function level 3.

***I added about 3/4 of cup at a time.  You might have to use a spatula to push down flour from the edges of the bowl that the dough hook isn’t picking up.

Knead the dough until it has a sticky texture, but not sticking to the bowl.  For example, when you turn the bowl upside down, the majority of the dough falls out easily.

Prepare another large bowl by spraying the inside of it with PAM or olive oil.

Shape the dough into a ball with floured hands then place in the well oiled bowl and cover tightly with saran wrap.  Let dough rise for 1 hour in a warm, draft free area.

Preheat the oven to 425°F.

Line a large pizza pan with parchment paper so that it slightly overlaps the pan by about 1/4 of an inch.

Lightly flour the parchment paper.

Roll out the dough with floured hands and a rolling pin ONTO THE PAN.  🙂

Roll out the edges of the dough so that it overlaps the pan a little.

Slice the cheese sticks in half.

Place cheese sticks around the crust about 1/2 an inch away from the edge.  Pinch the dough over the cheese sticks to seal.  Make sure every inch is sealed or it will make a mess!

Bake the crust for about 7 minutes and place the pan on the middle rack in the oven

Take the crust out and quickly top the pizza with sauce, and toppings of your choice.  **Put some of your cheese on top of the other toppings to protect them from scorching in the baking process.

Brush the crust with olive oil.

Slide the pizza back into the oven and bake for 18-20 minutes.

*The recipe recommended 20-25 minutes but my toppings started blackening at 20 minutes)  Definitely start checking it at 17 minutes to see where your pizza is at.  You want a golden, bubbly crust.

Let the pizza set for 2 minutes before slicing to avoid toppings sliding off.






The hubs helped out with the fun part! 🙂



Adapted from

Country Boy Breakfast Quiche

Country Boy Quiche

This is a simple recipe I made a few months back that I’d like to share.  The night I cooked this my husband was baffled by this dish.  He had never heard of a quiche before.  I was baffled that he didn’t know what a quiche was because eggs are one of his favorite foods.  Anyways this dish is a huge hit with him and he can level this by himself in 2 days.  As much as he loves it, he refuses to call it a quiche.  He calls it an egg pie, which is adequate, I suppose.   🙂

It is a very filling dish and is great after a morning hunt!


-Pre-made deep dish pie crust

– 6 eggs

-1 lb cooked ground breakfast sausage (I prefer spicy)

– 1/2 diced onion

-1/2 diced jalapeno

-1 cup of shredded sharp cheddar

-1/4 tsp salt

-1/4 tsp black pepper

– 4 tbsp of your favorite salsa (I used a roasted bell pepper salsa)


Preheat the oven to 350°F.

Beat the eggs and all other ingredients together in a medium size bowl.

***Put your pie crust/pie pan on a cookie sheet or pizza pan.  This will save you from making a mess when putting it into the oven and makes it much easier to get out.  No oven mitt thumb prints in the pie! 🙂

Pour egg mixture into pie crust.

Bake till golden for about 30-40 minutes!  Keep an eye on it!

For added flavor and garnish, top it with a spoonful of your salsa!

Armadillo Bread- Cream Cheese and Sausage Stuffed Bread

Armadillo Bread 4

Testing out different fillings for stuffed bread is one of my favorite things to do in the kitchen.  Armadillo Bread was my most recent success.  It is unbelievably creamy and highly addicting.  This bread will definitely be a regular for game day celebrations!

Armadillo Bread with Cream Cheese and Sausage

  • Servings: 10-20
  • Difficulty: easy
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-3 Loaves of Frozen Bread Dough, thawed according to package directions

-1 lb ground Breakfast Sausage (I use the Hot kind)

-1 can of Rotel

-2 packages of Cream Cheese

– 1/2 package of Sliced Pepperoni

-1/3 cup Shredded Cheddar (for Garnish)

-Italian Seasoning (for Garnish)


  • Thaw the bread dough using the instructions on the package.
  • Preheat the oven to 400 degrees F
  • Brown the breakfast sausage and let cool/strain on a plate of paper towels
  • In a glass bowl mix the cream cheese, sausage, and can of Rotel and heat in the microwave until melted, stirring every other minute.  This part of the recipe is actually a popular dip!
  • Set cream cheese filling aside to cool.
  • Line a cookie sheet with parchment paper and carefully stretch out one loaf of bread dough.  Work the dough slowly, if you start pulling aggressively it will rip.  Gravity is your friend when stretching out dough.  Once the dough is stretched to double the size, spoon in 1/3 of the cream cheese filling.  Then lay pepperoni on top of the cream cheese layer.  (1 layer of pepperoni is good, too many causes grease to leak out)
  • Pick up the two edges of the dough and bring together to seal in the filling.  Pinch the seam to make sure there are no holes.  Position loaf seam side up on cookie sheet to make room for the second one.  Seam side up helps to prevent the stuffing from spilling out if seams aren’t fully closed.  Sprinkle some of the cheddar and Italian seasonings on top for a beautiful garnish.
  • Repeat with the other 2 loaves.  Two loaves generally fit on one cookie sheet.
  • Bake for 10-15 minutes or until golden and bubbly on top.  I recommend for your first time, baking just one loaf to start in order to figure out your oven cook time.

*Be careful when consuming, filling is molten hot when fresh out of the oven.

All photos are property of Katy from

Armadillo Bread1

Cream cheese and sausage filling oh my!

Armadillo Bread 3

Right before it goes into the oven!