this is a page for
Browsing Tag: sausage
Here is another family favorite recipe I want to share with everyone before Thanksgiving. I get requests for this recipe every year from friends that have enjoyed this stuffing at past holiday meals. Heck, I even make this recipe for myself when I want to enjoy a holiday like meal just because! Leftovers will not last long either as they are incredible fried in a little butter the next day then added to leftover turkey and gravy for a hot turkey sandwich. Save Print Rice Stuffing Prep time: 5 mins Cook time: 45 mins Total time: 50 mins Ingredients 2 – 3 cups of cooked white rice, cooled 1 lb of ground pork sausage (preferably Hot) 2 – 3 eggs 1½ tbsp ground sage 1…
We’ve all seen or had the brie in puff pastry served with a tart/tangy jam (I prefer a good currant jam!). Today I played with a new appetizer – crostini with brie, soppressata and pepper jelly. This combination works as either just brie and pepper jelly (similar to the original that inspired this effort) or with the added soppressata. The addition of the soppressata gave the appetizer some heartiness and the salty, peppery soppressata complimented the creamy, tangy brie and spicy, sweet pepper jelly for a more complete taste experience. Just think, here is a new twist on a standard – just in time for holiday parties! Save Print Crostini with Brie, Soppressata and Pepper Jelly Prep time: 10 mins Cook time: 4…
Alright everyone, say it with me… paaaaaahhhhhhhsta! To me, pasta is a wonderful comfort food and this dish is a delight to the eyes as well as to the tastebuds. Switching from a tomato based sauce to a roasted red pepper sauce adds a piquant vibrancy you won’t want to miss out on. I helped the sauce along with a spicy Italian sausage cooked in the casing, then sliced and added back in to gently simmer in the sauce. The bright and intense color of the sauce is a treat for the eyes, especially when fresh basil chiffonade and pale shredded Italian cheese is dancing on top. A simple recipe that is visually engaging and delicious, what else can you ask for? Save Print Farfalle…
Here is a fast and tasty pasta dish that will satisfy completely. It is a simple Italian based red sauce with lots of flavor – and completely open to your own interpretations. Some options are to add red wine, substitute vodka and cream for the tomato sauce, adding oregano, roasted red peppers, or red pepper flakes. Of course, the Italian sausage used will also impact the flavor! Are you ready? Great, then let’s get cooking! Sausage and Mushroom Sauce with Penne Ingredients: 6 oz of Italian sausage 5 – 6 oz penna pasta (cook per the instructions and drain well) 1/2 onion, diced 1 large garlic clove, minced 8 oz tomato sauce 4 oz mushrooms, diced (fresh or canned) 2 tbsp tomato paste 1/2…
Tonight, it is another recipe I created for the family when my daughters were younger. The beauty of this recipe is that it can be tweaked and twisted to suit whatever is in your pantry or on your taste buds! I made the basic variation, which was delicious! Other variations include using Italian seasoning instead of herbs de provence, substituing broccoli or thinly sliced brussel sprouts for the peas and carrots, etc. Let your imagination run wild or just try the basic… but do give it a try! Kielbasa and Macaroni with Peas and Carrots Ingredients: 1/2 kielbasa (approximately 6 to 8 oz), split and sliced 1/3 box of elbow macaroni (approximately 5 oz) 1/2 bag of frozen peas and carrots (approximately 6 oz…
Just a picture post today, I made a biscuit breakfast sandwich with a sausage patty, scrambled eggs, and cheese…
Remember the Bolognese Sauce I made recently? Well, I saved some and tonight I used it with cavatappi for a fast, tasty dinner. Here is a picture for your enjoyment…
Now that we have a delicious Bolognese sauce, it’s time to make something with it. It would be delicious with any pasta by itself, but I think Sunday deserves something just a little more special – Baked Rigatoni! Baked Rigatoni Ingredients: 1 1/2 cups of dried rigatoni (approximately 1/3 of a 1lb box) 1/3 cup of shredded Italian cheese (Romano, Parmesan, Asiago, Provolone, etc) 1/3 cup of mozzarella, divided into 1 tsp nuggets 1/4 cherry tomatoes, halved 1 tbsp fresh basil, chiffonade Canola oil spray Preparation: Preheat the oven to 375 degrees. Spray canola oil in a small glassware baking dish (approximately 3 cups in size) to prevent sticking and ease clean-up. Prepare the rigatoni per the package instructions, approximately…
I thought today was a great day to make a Sunday gravy and a Bolognese sounded tasty. Don’t be daunted by the amount of ingredients and what appears to be substantial effort; it really is quite easy to prepare. Also this recipe allows me to work in some of the ingredients I have used recently so I reduce waste. I will be using the remainder of the country bacon from the Chuckwagon Chili, the cherry/grape tomatoes, mozzarella cigieline, and fresh basin used in the Caprese Poppers, and the remaining half onion and green pepper from the Sweet and Sour Chicken. So if menu planning doesn’t work out, resort to improvisation! Bolognese Sauce Ingredients: 6 oz ground beef 3 oz diced bacon or pancetta…