Halloween Drunken Noodles: Perfect for Chilly Nights

 Get cozy this fall with a simple and delicious sausage pasta meal, featuring Halloween-themed pasta!

Although the only thing particularly festive about this recipe is the shape of the pasta, it's most assuredly a warm, comforting, carb-heavy meal great for cooler weather. It's a go-to, quick recipe that frequently appears on our table every fall and winter.

We saw adorable tricolor Halloween shaped pasta at Aldi and just had to make this. It's not even cool here yet - the thermometer reads 82 degrees as we write this, and was pushing 90 last night when this dish reached the table - but it is October, and that means spooky season is in full swing under this particular roof. The neighbors have already complained about our skeleton lawn flamingoes.

Anyway, back to the reason you're actually here - the food.

Tools:

Knife

Cutting board

Measuring cups and spoons

Can opener

Large, heavy-bottomed pan or stock pot with lid

Slotted spoon

Ingredients:

+/- 1 pound pasta of choice

3 1/2 cups chicken broth

1/2 cup alcohol of choice (vodka or white wine recommended)

1/2 pound ground Italian sausage (sweet or hot)

1 yellow bell pepper

1 orange bell pepper

1 shallot

1 28-ounce can crushed tomato

1 tablespoon olive oil

4 tablespoons minced garlic

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon onion powder

1/2 teaspoon granulated sugar

black pepper and crushed red pepper to taste

Although the only thing particularly festive about this recipe is the shape of the pasta, it's most assuredly a warm, comforting, carb-heavy meal great for cooler weather. It's a go-to, quick recipe that frequently appears on our table every fall and winter.

We saw adorable tricolor Halloween shaped pasta at Aldi and just had to make this. It's not even cool here yet - the thermometer reads 82 degrees as we write this, and was pushing 90 last night when this dish reached the table - but it is October, and that means spooky season is in full swing under this particular roof. The neighbors have already complained about our skeleton lawn flamingoes.

Anyway, back to the reason you're actually here - the food.

Before doing anything else (you already know what we're going to say) - wash your produce!

Dice your peppers and shallot to desired size, but leave them on the cutting board for now.

Place your pan on a burner and turn the heat up to medium. Add your olive oil to the pan and allow it to heat up for a minute, then add the minced garlic and the black pepper. You may think this looks like a lot of garlic. We feel it is barely enough. Adjust to your own liking as necessary. Let the garlic and pepper cook until fragrant.

Add in your Italian sausage, crumble it and let it brown. Be momentarily awed at how little fat it lets off, side-eye the colander or similar implement you had out despite it not being in the list of tools, and put it back where it belongs. Open the can of crushed tomato while you wait for the sausage to finish browning.

Add the oregano, basil, parsley and onion powder and sugar to the pan. Sprinkle in a little crushed red pepper if your family is spice tolerant; otherwise save it to add to your own plate later. Give everything a good stir, then add in the peppers, shallot and whole can of crushed tomato. Stir again. Cover the pan and reduce the heat by half. If you have a stubbornly hot electric burner (we do) that HATES to drop even a degree, remove it from the heat entirely while you wait for the burner to cool down, or shift it to another burner that has been set where you want it. Letting it sit on a too-hot burner will scorch the sausage to the bottom of the pan and make cleanup much more demanding.

Wait a couple minutes until you see the tomato start to bubble, but don't bring it up to full boil... mostly because boiling tomato sauce makes a BIG mess.

Tear into the box or bag of pasta you plan to use. We paused a minute to move some of the pasta to a dish in order to show off the cute shapes - owls and pumpkins and witches and bats and spiders! - in a photo for you. You probably have no reason to waste time or energy on that step, but do what makes you happy. Dump the pasta into the pan.

Measure your alcohol (we used white cooking wine because we rarely keep anything else on hand, but vodka would be fantastic if you have it around) and pour it into the pan. Measure your chicken broth in the same measuring cup, then add it, too.

Keeping the heat no higher than medium, allow the pasta to simmer uncovered in the tomato/broth/booze mixture for 10-12 minutes or until the pasta has reached the desired tenderness level.

Definitely enjoy with garlic bread if at all possible.

As you enjoy this delicious meal, spend a minute thinking about your stove. All of this was done with just one pot but there were a few steps that could go wrong if your stove isn't functioning properly. Whether you have a gas or an electric stove, it is vital to your cooking for it to function properly. You know that and so do we. So if you have started noticing that maybe your food is coming out burnt more often, or burners are staying on for too long, you might want to call in the professionals. 

Some electric stoves, like ours, just stay hot longer. It's part of the way that they're constructed and the reason why professionals love gas stoves so much. But if you know something is wrong with yours or if you know that it is staying hotter for far longer than it should, we can help. You can reach out to appliance rescue service via our website link below, or by giving us a call. We will work with you to find a time and date that fits your schedule and send our technicians to diagnose the problem. Whatever the problem, we are here to help.

Website

Call  (214) 599-0055

Additional Reading

Halloween Horrors In Your Home? 

Pumpkin Soup From Picking to Serving 

Harvest Bliss: Cranberry Pumpkin Nut Bread

Quick and Cozy: Beef and Veggies with a Sesame Twist

A quick and satisfying meal that’s perfect for busy weeknights.

After a long day, nothing beats a dish that feels like a warm hug. You have the scent of garlic in the air, mingling with sesame oil, rich scents hinting at the delicious dinner to come. Tender beef sizzling next to a variety of vegetables, each adding their own balance to the savory flavor. Then you top it with a dash of soy sauce, a sprinkle of sesame and nest it on a bed of rice. And the best part? It comes together in just a few steps, so you can unwind after a long day at work. Ready to make tonight’s meal something truly special? Let’s get started.

Tools:

Fry pan with lid

Knife

Cutting board

Measuring spoons 

Tongs

Ingredients 

1 pound beef (your choice of cut)

1 yellow onion

1 bunch green onions

3 mini sweet peppers (or 1 sweet bell pepper)

2 cloves of garlic, minced

2 tablespoons white sesame seeds

2 tablespoons toasted sesame oil

1 tablespoon soy sauce

6 ounces baby spinach 

Salt and pepper to taste

As always, remember to wash your produce!

Since we're working with both fresh vegetables and raw meat, it's a good rule of thumb to work with the vegetables first to prevent cross contamination. Everything will be cooked in this dish, but it's better to get into the habit and stay in it, rather than realize later you've goofed and have to stop to wash everything before you can continue chopping.

Add your sesame oil to the pan and set the heat to medium-high. Allow it to heat up while you mince your garlic. You could also just use the jarred stuff, whatever you like best. Add it to the pan once the oil has had a chance to get hot.

Dice up your yellow onion and add it in, then slice your bunch of green onions into thin rounds (omit the roots and any sad looking, wilty ends of the shoots) and add that to the pan. Give everything a stir to get a little oil on it all, and let it cook while you move on to the next item.

Remove stems and seeds from your sweet peppers. Slice them however you like - we chose minis and cut them into rounds - and add them to the pan. 

Now that the vegetables are finished, take your chosen cut of beef to the cutting board.  Trim any excess fat and slice the meat into strips, or cut it into small chunks if you'd rather. The only goal here is small pieces with minimal fat that will cook through quickly and evenly.

Add the beef to the pan, measure in your sesame seeds, stir to evenly distribute everything, and put the lid on the pan.

Allow it to cook undisturbed for at least two minutes, at which point you can remove the lid, add your soy sauce, and check the beef for doneness. Depending on the size of the pieces, you may need more direct cooking time.

While the beef is still a little on the rare side, add your spinach, put the lid back on the pan, and remove it from the heat. We want to allow the trapped heat to wilt the spinach and finish cooking the beef. This should only take between two and four minutes.

Add a little salt and pepper, maybe even some more soy sauce, depending on your family's preferences, and serve over rice.

With dinner served and the scent of sesame still lingering in the air, it’s easy to appreciate the simple pleasures of a homemade meal. This dish,  is proof that it doesn’t take much effort to make an amazing Meal. With its tender beef and well-seasoned veggies, its also an easy way to get lots of vegetables into your diet, without having to stress. Enjoying it with family, or as a quiet night to yourself, this recipe makes a great addition to the rotation, that you can enjoy any time of year.. So, next time you’re looking for a comforting, flavorful meal, remember this one—and let it bring a little warmth to your evening.

And just as this meal brings comfort and ease to your evening, our team at Appliance Rescue Service is here to ensure your home runs just as smoothly. From routine maintenance to those unexpected repairs, we’ve got you covered so you can focus on what truly matters—like whipping up delicious dinners for your loved ones. Next time you need anything, remember to give us a call. We’re here to help keep your kitchen and your home in perfect working order.

Website
Call ((214) 599-0055)

Additional Reading

Comfort Food: Smoked Sausage and Egg Noodles
Sensational Apple Pork

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe

From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

A flavorful twist on a fall classic that will keep you coming back for more.

Even as the summer sun lingers, our taste buds are leaping ahead to the cozy comforts of fall.It’s still August, but we’re craving fall foods already. We want warm, cozy dishes and sweater weather already! With that in mind, we came up with this recipe for sweet, savory and subtly spicy sweet potatoes.  These have a lot of wiggle room to make them your own, that is sure to become a family favorite. 

Ingredients:

1 1/2 pounds sweet potatoes

2 tablespoons butter

3 tablespoons Thai red curry paste

1 cup coconut milk

+/- 1 tablespoon light brown sugar

Sea salt to taste

Tools:

Peeler

Knife 

Cutting board

Stock pot

Colander

Potato masher

Measuring cups and spoons

Square baking dish

Spoon

As always, please wash the produce! You don't need dirt in your dinner. We're going to peel these anyway, but dirt on the outer surface can still transfer during the peeling process.

Grab the vegetable peeler and peel the sweet potatoes. Move them to the cutting board and rough chop them. Make sure you're using a very sharp knife and keeping your hands clear, as fresh sweet potatoes are dense and can be difficult to cut.

Transfer them to the stock pot and add enough water to cover. Put the pot on the burner, crank it up to medium-high, and let the water come up to boil. Cook your sweet potatoes until they're soft enough to mash.

Keep in mind that the smaller you cut your sweet potatoes, the quicker they'll cook. We had fairly large pieces that took about 15 minutes at full boil to soften. Yours may be ready in 10 minutes, or take 20 or more. The simplest option is to just test a piece each time you stir, and cut the heat when you can cut through the piece with the edge of the spoon.

Once the sweet potatoes are soft, use a colander and drain out the water. Return them to the pot and take the potato masher to them. You can mash them until they're creamy or leave them lumpy, whatever you prefer. In this case, we mashed them a little longer than we usually would and got to a very-small-lumps kind of consistency. 

Before the sweet potatoes lose too much of their retained heat, toss in those two tablespoons of butter and mash the butter into the sweet potato. Measure in your Thai red curry paste and stir it in very thoroughly. The red curry paste has a bit of a kick; you may end up with a hot spot in your sweet potato if you don't ensure a complete mix.

Once the curry paste is mixed, pour in the coconut milk and stir until you have one uniform consistency.

Transfer everything into the square baking dish - there's no need to grease the dish in this case - and level it with the back of the spoon. 

After smoothing it out to a level surface and making sure to get it right up to the edges of the dish, measure your brown sugar and sprinkle it lightly over the top of the sweet potato mix. Adjust the amount down if you want a savory dish, or add a little extra if you're so inclined. Add a little sea salt at this stage if you'd like.

Turn on the broiler and set the baking dish close to the heating element. Broil at 450 degrees for 15 minutes.

After the 15 minutes are up, the dusting of sugar across the top should have caramelized. If it hasn't, feel free to keep it on broil a little while longer, but be careful not to scorch it. No toasted marshmallows in this dish.

When the sugar is fully caramelized to your liking, carefully remove the baking dish from the oven and set it to cool; don't try to serve any until it's had at least a few minutes' rest. You'll end up with some runny, sad sweet potatoes if you don't allow them to steam and settle.

And there you have it! A delightful twist on classic mashed sweet potatoes, infused with the bold flavors of Thai red curry and the richness of coconut milk. Whether you're serving it as a standout side dish or the main event, this recipe is sure to impress with its unique blend of sweetness and spice.

If you're looking to keep your kitchen running smoothly, don't forget that our team at Appliance Rescue Service is here to help with all your appliance repair needs. From ovens to refrigerators, we make sure everything's working like a charm so you can keep creating delicious dishes just like this one. Bon appétit!

Website

Call (214) 599-0055

Additional Reading

Punchy Potato & Cheddar Rolls  

Sausage Bread to Get You Rolling 

Sweet Veggie Tropical Curry

Comfort Food: Smoked Sausage and Egg Noodles

Easy to Prepare, Delicious to Eat

If you're looking for a delicious and comforting meal that's both easy to prepare and satisfying, this smoked sausage and egg noodle dish with creamy spinach sauce is the perfect choice. Using convenient ingredients like frozen chopped spinach and pre-cooked smoked sausage, this recipe cuts down on prep time without sacrificing flavor. With a rich, creamy sauce infused with garlic, basil, and a touch of sweet-hot mustard, this dish is sure to become a family favorite. Follow along as we guide you through each step to create this hearty and flavorful meal.

Ingredients:

14 oz package smoked sausage

1 pound package egg noodles

1/2 cup chopped white onion

1 package frozen chopped spinach

3/4 cup heavy whipping cream 

1 1/2 cup chicken broth

3 tablespoons butter

3 tablespoons white cooking wine 

2 tablespoon dried basil

2 tablespoon minced garlic

3-5 tablespoons sweet-hot mustard 

Tools:

Heavy bottomed skillet

Stock pot

Colanders

Knife

Cutting board

Spatula

Tongs

Measuring cups and spoons

In this recipe, we cheated and used pre-washed, frozen produce - so we'll spare you the ever present 'wash your produce!' routine this time. Just this once.

Flip the bag of frozen spinach into the microwave and zap it according to package directions.

Fill a stock pot with plenty of water and put it on the stove to heat up to boiling.

While it heats, cut your smoked sausage up however you prefer it. We did mostly big pieces but also a few thin rounds (the ends and the deepest part of the curve in the rope sausage didn't look like much chunked, and so became slices instead).

If you have to dice an onion, 1. we're very sorry for the onion tears, and 2. now is the ideal time to do so. Sensitive eyes here, so we do recommend sticking the onion in the freezer for a little while beforehand, or just using pre-diced frozen onion.

That spinach should be about done on its trip through the microwave. Allow it to cool enough to handle, then tear the bag open and dump it into a colander to let the excess moisture drain out.

Heat your skillet, dry, over medium heat. After it's had a chance to warm up, add your sausage and try to get a nice sear going. The sausage will render out some fat to facilitate this sear. Use tongs or a spatula to flip as needed. Try not to overcook! The sausage comes already cooked, and heating it too long will dry it out.

When the sausage has a nice layer of searing, remove it from the pan and put it back on the cutting board or into a bowl. Don't kill the heat under the pan - just drop in your butter and let it bubble up. Drag a flexible spatula across the bottom of the pan to scrape up the good stuff left by the sausage.

Between the leftover fat from the sausage and the heat of the pan, the butter at the edges of the pan should brown right up. Add your diced onion into the butter and allow it to fry for about two minutes.

The pot of water should be boiling now, so go ahead and throw the egg noodles in. Set your timer and cook them according to package directions.

Add the white wine to the onions and let everything cook a minute more for the wine to reduce before adding the basil and garlic. We pushed the onion to one side to show the garlic and dumped the basil on top of the onion for contrast, but that was just a photo choice and totally not a necessary step. 

Add in your heavy whipping cream and your chicken broth and stir to combine. The mustard, even if you only use a little of it, needs plenty of heat to blend properly with the rest of the sauce, so don't add it right away. Because the cream is likely still quite cold, it's more effective to let this come back up to a simmer before adding the mustard. Again, stir plenty to make sure no one gets all mustard in their bite. Unless your family really, really likes mustard - in which case, do what makes you happy.

The egg noodles are likely about done cooking, so drain them in a second colander and pour them back into the pot. Placing a lid or a plate on top of the pot will keep them warm until it's time to serve them.

Ordinarily we would add the spinach to the sauce around this point, but picky eaters were present. To avoid the dinner drama, the spinach ended up on the side. If you'd like to add the spinach to the sauce, we recommend pressing it well in the colander first. Spinach, especially frozen, chopped spinach, holds onto a lot of water, and it lends the sauce a funky green tint if you skip the pressing step.

When the sauce is well combined, add the sausage back in and turn it a few times to ensure it's coated in sauce. Serve over the egg noodles.

Thank you for joining us in making this delightful smoked sausage and egg noodle recipe. We love how it combines ease and flavor, making it perfect for busy families and cozy dinners alike. As always, feel free to customize it to suit your taste buds and family's preferences. We believe that the best meals are those shared with loved ones, and we hope this dish adds a touch of joy and warmth to your gatherings. And remember, if your kitchen appliances need a little TLC to keep your culinary adventures running smoothly, don't hesitate to call Appliance Rescue Service. Happy eating, and remember—every great meal starts with a little love and a lot of heart!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Spice Up Dessert: Walnut Cayenne Tahini Cake 

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Fast and Flavorful Tuna Toast

Hearty Chicken and Broccoli Bake for Chilly Nights

A Family-Friendly Recipe for Quiet Evenings

Sometimes, the best meals come from a little improvisation. This chicken and broccoli bake, reminiscent of a heartier chicken and dumpling soup, is designed for those unexpected chilly nights when grilling just isn’t feasible. With a creamy sauce, tender chicken, and a topping of bubbly cheese, this dish is both comforting and delicious. It's a great way to use up ingredients you already have on hand while creating a satisfying meal the whole family will love. Join us as we transform a few simple ingredients into a cozy, fork-friendly dinner perfect for any night of the week.

Ingredients:

3 chicken thighs, boneless and skinless

1/4 cup shredded carrots

12 oz bag frozen broccoli cuts

1 can cream of chicken soup

+/- 1 1/2 cups milk

1/3 cup shredded cheese

1 can crescent rolls

1 teaspoon garlic powder

1/2 teaspoon onion powder

salt and black pepper, to taste

olive oil

Tools:

Large lidded skillet

baking dish

spoon

knife

cutting board

grater (if not using pre-shredded carrots and cheese)

measuring cups and spoons

plate

tongs

In short: this is basically chicken and dumpling soup, but heartier, and designed to be eaten with a fork. It makes a better cold weather meal than warm, but sometimes there's just no getting around the weather outside to fire up the grill, and some changes must be made.

We intended to make some grilled chicken, but the wind was high, we were under an "extreme fire danger" red flag warning, and it was unseasonably cold with little warning anyway. So we chose to pivot, use up some odds and ends from the fridge, and save some of that chicken we'd defrosted for another day.

If you're not starting with ready to eat produce, please give it a quick wash before you really get rolling.

In the event you're using fresh produce that needs prep work, prep it before the chicken. Even though we intend to cook it all, this simple rule of thumb for preventing cross-contamination is a good one to follow constantly. 

Once you have your veggies ready, cut the chicken thighs into one inch chunks. Heat a little olive oil in the skillet and add the chicken. Season with salt, pepper, garlic and onion powder and stir to coat. Cook covered for a few minutes, stirring frequently, until the chicken is done.

Pop the can of crescent rolls and lay out the triangles on a plate while you wait for the chicken to cook through, then preheat the oven to 375.

Once the chicken is done, hold it in place with the tongs and drain off the excess oil (or put it through a colander if you're more comfortable with that; we just find it easier to wash tongs than a colander). Add the condensed soup and the milk to the pan and stir. Use less milk if you want the sauce/filling to be thicker. The condensed soup is gloopy and will just kind of squish around the pan until it gets warm enough to melt, so be aware you'll likely be stirring for a minute or two.

After the soup and milk have combined and the only chunks left are the chicken pieces, add the shredded carrots and mix them in. Allow everything to simmer uncovered for two minutes before cutting the heat.

Grease the inside of the baking dish you'll be using and grab a triangle of dough. Lay the triangle into the pan with the base in the pan and the pointed top poking out. Using a spoon, transfer a scoop of the chicken soup mixture to the base of the triangle. Roll the triangle so that you have the chicken in the middle and the point ends up near or at the bottom, held in place by the weight of the dough and filling.

Repeat with the rest of the dough, leaving a little space between each roll so that they'll have some room to expand while they bake.

Dump the broccoli on top and sort of spread it out so each part of the pan dhas some florets, then pour the remaining soup in the pan over the top of everything as a sauce.

Cover it lightly in a layer of cheese before baking for 20 minutes. If you'd like the cheese to develop the bubbly, crispy-edged texture, turn the heat up for the last five minutes of the cooking time (this works much better with cheese you've shredded at home than with the pre-shredded stuff covered in anti-caking agents).

Serve with a salad for extra veggie points!

We hope you enjoy this comforting chicken and broccoli bake, perfect for those unexpected cold nights when grilling isn't an option. With its creamy sauce and savory flavors, it’s sure to become a favorite in your household. Remember, cooking is all about creativity and making the most of what you have. If you ever find your kitchen appliances in need of some TLC, don't hesitate to call Appliance Rescue Service. They're here to ensure your culinary adventures continue smoothly. Happy cooking, and enjoy every warm and delicious bite with your loved ones!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Easy No-Cook Not Quite a Cannoli 

Spicy Lemon Pepper Shrimp

Pepperoni & Canadian Bacon Stromboli