This Sausage and Mushroom Pasta looked delicious but when I really read through the recipe, I realized I was going to need to make quite a few substitutions. I tried to lighten it up a bit with turkey sausage instead of pork. If I make it again, I may eliminate the heavy cream and use pasta water instead. I liked it with the cream but not sure I needed to cream in order to like it.
Some crock pot meals require a final step once you get home (make and add in pasta, stir in cheese then allow the sauce to thicken, etc). With this recipe, there are no additional steps. Once it’s done, it’s done. Ready to eat as soon as you walk in the door. The only thing I did was put a little plain greek yogurt on top 🙂
The mold we use is old so when the recipe stays to make sure the mold locks, for us, that means securing it together with a piece of yarn or string. Our pan doesn’t have any steam vents which would allow me to check for doneness. Instead, I cook my cake for one full hour every year. So far so good🤞 If you’re looking to purchase a lamb cake pan, here is a great option with the steam vent.
The recipe does make a decent amount of crackers…although I did eat A LOT before they even made it into the container. All of the smaller edge pieces were calling my name and just had to be eaten 🙂
When I make this again, I will need to make some adjustments. The chicken was DONE and the asparagus was not as crisp as I like. I know it boasts one pan but I will likely separate it in the future so get easy access to the chicken and asparagus to remove them when done. I also like to roast my potatoes and carrots a bit longer than called for so I’d put them it a bit earlier so everything would finish cooking at roughly the same time.
You could also fill these biscuit cups with leftover taco meat, chili, baked beans, casseroles (bacon cheeseburger casserole, broccoli and chicken alfredo casserole, etc), even beef stew. You could really fill a biscuit cup with just about anything. Turn your leftovers into a new dish!
In the future, I may play around with this recipe a bit. I think these muffins would taste wonderful with some added apples, possibly some nuts as well to give it them little crunch. After we make them a few times, I’m sure we’ll come up with some new ways to mix them up a bit. It’s great as it but a little variety is always fun too!
It does take a bit of time since you have to bake the squash first. After cut in half, I sprayed each side of the spaghetti squash with olive oil then sprinkled it with kosher salt and freshly ground pepper. When it came out of the oven and was cool enough to shred, I couldn’t help but sample a bit. It was SO GOOD! The flavor was amazing. I could have stopped making dinner right then and been happy just eating the squash.