HOW TO USE ROASTED RED PEPPERS IN A JAR RECIPES

Steps:

• In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
• In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
• Add water, pasta, salt and pepper; heat to boiling. Simmer uncovered 11 to 12 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.

Steps:

• Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
• Preheat oven to 375°F.
• Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
• In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
• Use a spoon to toss so nothing sticks or burns.
• Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.
• Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.