Guest Blogger: Kristin Basiaga

Kristin (Polska) Basiaga (Kielbasa)

I have grown up eating Polish Sausage, however I wanted to make something different than the usual standard of just frying it up and eating it with Mac and Cheese. Nothing wrong with that… I just like to try new things.

Away to Google I went! There I came across a yummy looking recipe here. I decided to try the Italian Kielbasa Casserole.  I will be trying the other recipe soon…

It turned out really well and Scott even said he was craving it a few days after I had made it! Thankfully it made quite a bit and the leftovers were still delicious.

The ingredients are listed below.

1 package of Polska Kielbasa, cut in half lengthwise and sliced

1 package (16 oz) rotini pasta

1 jar of spaghetti sauce

1 can (14.5oz) diced tomatoes with Italian herbs

8-12 oz of shredded mozzaralla

To begin this delicious meal, cook the pasta according to package directions. Don’t accidentally NOT cook the pasta. It is a pain to sort through everything once you’re mixed it all together. Anyway, drain the pasta after it is cooked. Place the pasta in a 9x13 pan or two 8x8 pans. If using two pans, you may freeze one before baking to serve later. Add in the kielbasa, spaghetti sauce, and undrained tomatoes. Top the casserole with mozzarella cheese. I also added some cheddar cheese. Cover the dish with foil and bake the casserole in a 350 degree oven for 30 minutes with the foil on. Remove the foil and bake for another 10-15 minutes or until the cheese melts. Enjoy!! So easy, so delicious!



Editor's Sidenote: Dear Kristin Lynn- what kind of idiot doesn't know to cook the pasta for a casserole. Oh wait, that's me. Nevermind! Love you! -Kelsey Cooker

Guest Blogger: Kristin Basiaga

Kristin (Shake) Basiaga (& Bake)

I do love Shake & Bake, but I promise this recipe is just as delicious, in as many steps! Well, almost...

I have always been fairly independent. My parents got divorced when I was a freshman in high school, and while I lived with my dad, his thought of a delicious dinner was Hamburger Helper (not knocking it, I still love it every once in awhile!) However, I have always loved cooking and have loved experimenting with foooooooods. I love easy recipes, and I even love the ones that take a bit more time (and love, the ever special ingredient).

This recipe actually came about by my wonderful Plus 1. I bought a crock pot recently and I swear it has changed my life. How awesome to throw stuff in and let it cook all day?! Whoever invented the crock pot needs to win an award or something. Scott and I were craving some nachos, and Mr. Handsome Pants said, "Why don't you put some chicken and salsa in the crock pot for nachos?'' or something along those lines. And here is how our chicken nachos were started...

The beautiful thing about this recipe is you can alter it however you want!

My ingredients (all two of them...) are listed below, however I have also listed a bunch of suggestions that you can add based on your own preferences!

* 2 skinless chicken breasts (about 1 lb or so... I dunno... I usually just guess...)
* 1 can of salsa of your choice
* All your favorite taco/nacho toppings

Other Suggestions:
* 1 package of taco seasoning (add at the beginning if you want more of a 'nacho' taste)
* 1 can diced tomatoes, not drained (add at the beginning)
* 1 can pinto beans (add at the beginning)
* 1 can corn, drained (add at the beginning)
* 1 can green chilies (add at the beginning)
* 1/2 cup chopped onion (add at the beginning)
* 1 package cream cheese (add towards the end to melt, and use instead of shredded cheese)

To begin this delicious meal, get your crock pot out of the closest. Set on a sturdy countertop near an outlet. Plug in. Ok, you all know how to do these things, I am just testing you. Literally just put the chicken breasts and salsa (and any other ingredients you may desire) in the crock pot and turn on LOW for 7-8 hours or 3-4 hours on HIGH. After the chicken is cooked, it will shred very easily. All of the liquid from the salsa and other ingredients that you have added will keep the chicken moist.

After the chicken is shredded, you are almost there!

Now you will want to get your plate ready... put a layer of tortilla chips. I like to add a layer of refried beans in between the chicken and chips. Then, add cheese, olives, avocado, and whatever else your pretty face desires! Delish!