Posts tagged ‘sausage’

January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.

Anyway.

In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings

Ingredients:

  • 3/4 breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese

Method:

Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

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July 27, 2011

Food: The Grill.

Grilling is fun. 

I use our grill often.

I’ve been known to remove some snow off the top and light er’ up.

I love when I cook the entire meal on the grill. Less dishes is always a good thing.

Check out some grill friendly recipes, that I’ve made!

Black Pepper and Lemon Grilled Chicken Thighs

Tandoori Chicken Kabobs

Garlic Filet of Beef with Mushroom sauce

Grilled Corn Salsa

Lemon Basil Pasta and Grilled Chicken

Summer Sausage and Pepper Pasta

Beer Can Chicken

BBQ Sauce

Smoked Paprika Grilled Corn

 

July 5, 2011

Food: Summer Sausage and Pepper Pasta.

It is hot out.

I had 3 burners going on the stove and the grill on high. It was worth it for this summer pasta.

It ended up being cooler outside than in my kitchen. We ate outside.

There is something about eating hot food on a hot summer evening. It cooled me off. Plus, this pasta wasn’t steaming hot or even spicy. Just perfect.

Instead of making a tomato sauce or heating up a jar of the store-bought stuff, I decided to simmer a can of stewed tomatoes. The can that I had was sliced Roma tomatoes with oregano and basil. Simmering the ‘sauce’ while the pasta cooked created a thick enough consistency that coated the pasta but left the tomato slices intact. I wanted a chunky yet light sauce over the pasta and I got just that.

Summer Sausage and Pepper Pasta

4 servings

Ingredients:

  • 4 Italian sausage links
  • linguine or your favorite pasta
  • 2 teaspoons rice bran oil
  • 1 green pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 8 oz can organic Italian stewed tomatoes
  • 1 tablespoon Olive Oil
  • Parmesan cheese, freshly grated
  • handful of basil leaves, chopped

Method:

1. Heat grill to medium/high heat (around 375-400 degrees). Cook sausage on one side for 8 minutes. Turn over and cook for another 4 minutes. Remove from grill and let rest/cool on plate.

2. Cook pasta according to package directions. While pasta is cooking, heat medium-sized saute pan on medium heat with rice bran oil. Add peppers and onions and saute until soft – about the time it takes to cook pasta. Keep warm if finished before. Also while pasta is cooking, heat canned tomatoes in small pot. Bring to a simmer and keep simmering for at least 8 minutes.

3. Slice sausage links on the bias. After pasta is drained, mix in Olive Oil.

4. Mix pasta with a couple spoonfuls of tomatoes and sauce, peppers and onions. Add sausage. Top with Parmesan and basil. Enjoy!!!


February 8, 2011

Food: Spicy Sausage and Saffron Rice Stuffed Peppers

I love Mexican food. I love it even more when I have all the ingredients that I need.
These peppers have evolved over time. I’ve added and subtracted things each time I make these. This time I added spinach and you couldn’t even taste it – good for Mr. A.
I’ve used ground turkey, sliced zucchini, roasted peppers, canned tomatoes and chilies. Any and all can be added. I just love how these peppers can be modified depending on what’s going on in your pantry and fridge. The saffron rice is a sneaky sidekick that I just love.
The color of the rice is great but the flavors of the saffron wins.
  • 1 packet saffron rice
  • 5 large porcini mushrooms, chopped
  • 1 small yellow onion, chopped
  • 1 garlic clove, chopped
  • 1 bunch of fresh spinach, chopped
  • 5 links of spicy sausage, removed from casings
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon smoked  Spanish sweet paprika
  • 2 teaspoon medium chili powder
  • 3-4 large dashes of Cholula hot sauce (I used the chili lime flavor)
  • 1-1 1/2 cups of Monterey jack cheese
  • 2-3 green bell peppers, sliced in half, seeds removed

1. Cook rice according to package. Remove lid to allow for it to cool. (You don’t want it to cook anymore).

2. Sauté mushrooms and onions until mushrooms are browned and onions are translucent. Add garlic and spinach and sauté for 1-2 minutes or until spinach is completely wilted. Remove from heat and our it into medium to large mixing bowl.

3. Cook sausage on medium high heat until cooked through. Browning the sausage adds a lot of flavor. While sausage is cooking, combine rice with vegetables. Add cayenne pepper, paprika, chili powder and hot sauce to the mixing bowl.

4. When sausage is cooked. Chop it into small bit sized pieces. Combine into mixing bowl.

5. Make sure mixture is incorporated well and cool enough so that when you add the cheese it won’t melt. Add the cheese.

6. Stuff the peppers. Push the mixture into the cavities of the pepper. Mound the mixture on top – use your hand in a cupping motion to secure the filling into the pepper. You want the mixture to be condensed and the pepper to be overflowing with the goods.

7. Place in a preheated 450 degree oven for 20 minutes, covered with foil. Remove foil for 2 minutes so that the tops get crispy and slightly browned.

8. Dig in. I topped mine with some sour cream and a little more hot sauce!

WOW that looks like a lot of sour cream in that picture. Honestly, it wasn’t a lot. Just the perfect amount. Don’t judge me because I love dairy products.

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