These are an easy and great little snack for football, cocktail parties or the holidays.
1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)
2 T olive oil
1 T chopped fresh oregano or parsley
2 t chopped garlic
1 t smoked paprika
1/2 c dry red wine
Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.
MMM, this is delicious.
Cheesy Kale, Sausage, and White Bean Casserole
1T olive oil
4 smoked sausage links sliced into 1/2 ” rounds
1 carrot peeled and diced
1/2 c diced yellow onion
1 rib celery diced
1 can white beans rinsed and drained
3 c fresh baby kale
2 T flour
1/4 t salt
1/8 t black pepper
1 c chicken stock
3/4 shredded cheddar cheese
1/2 c panko bread crumbs
In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.
Preheat oven to 350
Pour mixture into a baking dish, top with panko and remaining cheese.
Bake for 30 minutes.
All the flavors of a supreme pizza in a lasagna.
1 package no cook lasagna noodles
1 lb ricotta cheese
1 T chopped fresh oregano
1 T chopped fresh basil
1 t salt
1/4 t pepper
4 hot italian sausage links (I used Turkey sausage)
1 green pepper sliced
1 c sliced onion
1 c sliced mushrooms
1 large jar marinara sauce
2 c shredded mozzarella cheese
Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese. Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.
Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture, 1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)
Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.
Creamy Cajun Pasta
1 lb chicken cut into bite sized pieces
4 links smoked or andouille sausage
1 t olive oil
1 1/2 green peppers cut into thin slices
1 c chopped tomatoes (canned or fresh)
1 small onion chopped
1 t chopped garlic
2 t Cajun seasoning
1/4 t cayenne pepper
1 T lemon juice
3/4 c heavy cream
2 t corn starch
1 box fettuccine pasta cooked and drained
Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.
Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.
If you know me or follow my blog you know that I am a sucker for produce. I love all the colors and textures and the way all the fruits and vegetables look stacked in neat piles. I wish I could decorate my kitchen to look like a farmer’s market. I also will buy anything I haven’t seen or eaten before, or anything out of the ordinary, my youngest son and I are suckers for any exotic fruit or vegetable. So I have tried Rapini, otherwise known as Broccoli Rabe or Broccoletti before but I am sure many people haven’t. It looks like greens with little pieces of broccoli attached and is actually a member of the turnip family.
It can be prepared like most any leafy green, sautéed, blanched etc… It is somewhere between cabbage and collards as far as bitterness. To prepare just wash and chop off the very bottom of the stems, the rest of the plant is edible. Great as a side dish or part of a main meal like this Rapini and Sausage dish.
Rapini and Sausage
1 bunch Rapini or Broccoli Rabe
1 t salt
1 lb smoked turkey sausage ( you could use any sausage in this dish)
1 small onion chopped
1 t garlic chopped
1 t red pepper flakes
1 T lemon juice
1 c mushrooms sliced ( I used baby bellas)
Bring a pot of water and 1 t salt to a boil, toss in rapini and cook for 4 minutes. drain.
In a large pan heat oil over med high heat, add sausage and onions saute until sausage in cooked through. add garlic, red pepper flakes, rapini and mushrooms (add another T of oil if needed). Continue cooking until mushrooms are soft, squeeze lemon juice over dish and salt and pepper to taste.
Chorizo and Kale Soup
1 slice bacon
1 package of chorizo sausage cut into bite sized rounds
1 cup chopped carrots
2 cups diced potatoes
1 cup chopped onion
3 cloves chopped garlic
1 T smoked paprika
6 c chicken stock
4 cups washed and chopped kale
Add chorizo and bacon to a large pot, sauté until bacon is crisp, add Potatoes, onions, carrots and potatoes, cook over med high heat until onions are soft.
Add paprika and chicken stock, bring to a simmer cook for 20-30 minutes or until potatoes are tender, add kale and cook for 5 minutes more. Serve.
Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.
Rigatoni with Sausage and Sriracha Tomato Cream Sauce
5 links Chicken Italian Sausage sliced into rounds
1/2 c chopped onion
2 cloves of garlic chopped
2 T sriracha sauce
3 c tomato sauce
1/4 c cream
1 T butter
1 package rigatoni pasta cooked and drained
1/2 t black pepper
1/4 c grated parmesan
1/2 c chopped fresh arugula
In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.
Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.
It’s been a week of go to, easy favorites for dinner in our house. We have graduations, birthdays, and baby showers to plan, not to mention Memorial Day. My kids are not huge seafood fans so this is a nice alternative to the classic shrimp and grits which I regularly crave. It is super quick and easy, yet filling and comforting.
5 links andouille sausage ( you could use Kielbasa if you don’t like the spice or the spice doesn’t like you ) sliced on the bias into bite sized rounds
1 green pepper sliced into thin strips
1 small yellow onion sliced
Saute the sausage in a large skillet for about 3 minutes, add onion and peppers and continue cooking over med heat until they are soft and sausage is cooked through.
Meanwhile cook 4 servings of Quick grits (not instant) according to package directions.
Add the following to the cooked grits:
2 T butter
1/2 c of milk
1 clove of minced garlic
2 cups shredded smoked gouda cheese
1 cup shredded sharp cheddar cheese
1 t cayenne pepper
1/2 t salt
1/4 black pepper
Stir to combine, add more milk if needed
Add grits to serving bowls and top with sausage and pepper mixture.