One Pot Sausage & Orzo

 Recipe from:  Morgan Peterson on TikTok

24 ounces Down Home Sausage, sliced

8 ounces orzo

2 cups chicken bone broth

1/3 cup half and half

1/2 onion, finely chopped

3 cloves garlic, minced

1/4-1/3 cup sundried tomatoes

About 3 cups spinach

1/2 cup grated parmesan cheese

salt, pepper and garlic powder, to taste

In a pan, add sliced sausage and cook until browned.  Remove browned sausage and most of the grease that came from the sausage.  Sauté onion over medium heat until it begins to soften and then add garlic.  Add sausage back in along with sun dried tomatoes and toss until everything is combined.

Then, add orzo to the pan along with bone broth and half and half.  Also, season with salt, pepper and garlic powder.  Stir until combined and bring to a boil. Then turn heat to low, cover, and cook for 12-15 minutes or until orzo is fully cooked and most of the liquid is absorbed, stirring occasionally.

Once orzo is done, gradually incorporate spinach and parmesan cheese until everything is combined.

(Double recipe to and add to a 9"x13" baking dish...reheats perfectly)

CrockPot French Dips

Recipe from:  Cooking in the Midwest on TikTok

3-4lb Chuck Roast

Butter

Onion

24 ounces Beef Broth

Au Jus Seasoning Packet

Minced Garlic

Worcestershire Sauce

Season chuck roast on both sides with salt, pepper and garlic powder.  Melt butter in a pan over medium high heat to sear the chuck roast on each side and then put in crockpot.  Slice and onion in rings and add that back to the pan along with 24 ounces beef broth and au jus packet, big spoonful of garlic and a few splashes of Worcestershire sauce.  Let that come to a simmer and use spatula to scrape up all the good flavor out of the bottom of the pan.  Pour that mixture over the roast and cook on low for 8 hours.

Shred roast.  Toast your French bread and add provolone cheese.  Pour juice through strainer to have au jus for dipping.

Served with Lipton Onion Dip and Ruffles.