Nothing better than a One-Pot meal. Try this simple Sausage and Peppers dish. You can serve it over cooked rice or pasta. As well, you can use any sausage your family likes; we like Sweet Italian Chicken sausage. Sweet bell peppers can be any variety/color.
Enjoy! Diane Sausage & Peppers Ingredients: 2 tablespoons olive oil 1 pound sweet or hot Italian sausage (4-5 sausage links), sliced 3 sweet bell peppers (green, yellow, red or orange), sliced 1 large onion, sliced 2-3 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 Tablespoon Italian seasoning 1 (15 ounce) can of petite diced tomatoes 1 (8 ounce) can tomato sauce 1/2 Cup white wine, optional Directions:
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Super quick weeknight meal can be made in under 30 minutes, add in a side salad, some steamed vegetables and this is a complete meal. I love the taste of the balsamic. Enjoy! Diane
Ingredients: 2 pounds fresh chicken sausage 2 cups chicken stock, I use my home canned (recipe here) 1/4 cup balsamic vinegar 2 tablespoons extra-virgin olive oil 1 large sweet onion, sliced Put all ingredients in a large high sided sauté pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs toss sausages with onions and serve over cooked egg noodles. This recipe can be cut in half. Want a great 'one pot meal' to add to your recipe rotation? Try this sausage & pasta dish. You can spice this up with Spicy Chorizo sausage or tone it down with Keilbasa. Same with the tomatoes you add into this dish and the cheese - think Rotel for spice and pepperjack cheese... I make mine with fire roasted tomatoes, cheddar and a slighty spicy chroizo which flavors the entire dish. I love the sauce that this recipe creates. Served with a side salad - its a great meal. Enjoy! ~Diane
Chorizo & Pasta {One Pot} Meal Ingredients 1 pound chorizo sausage, halved lengthwise and sliced thin 1 onion, chopped fine 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1/2 cup heavy cream 12 ounces pasta, I use cellentani (corkscrew) 1/2 tsp salt 1/4 tsp ground black pepper 2 cups finely shredded cheddar cheese Directions Cook sliced chorizo and chopped onion in large oven-safe pot (I use my 4 quart dutch oven), over medium-high heat until lightly browned, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, cream, pasta, salt, and pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes. Uncover pan and check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'. If it is too think, let entire dish cook another 5 minutes, if needed you can stir in a cornstarch slurry mix (cornstarch and cold water mixed together) to thicken up the sauce. Once the sauce is to your liking, stir in 3/4 cup cheese. Top with remaining cheese and set under broiler in oven, until cheese is melted and spotty brown, about 3 minutes. Serves 4. Recipe & Photos by: Diane Baker for Canning and Cooking at Home We love this - its quick and easy with cooked sausage and your favorite rice. I use 'Aidells Cajun Sausage' links and cut on the bias with white steamed rice...those that like "more heat" can add in more crushed red pepper flakes to the dish, make Cajun rice with a 'kick', or use your preferred cooked Andouille sausage that might be 'hotter." Traditionally, Andouille isn't "super hot" and Aidells has the perfect amount of spice for me. The chickpeas are a great balance in this dish, they are the bite of 'calm' that pairs with the spice. Throwing in spinach is just an added bonus not only adding color and texture but, vitamins and nutrients. ~Enjoy! Diane
Andouille Sausage & Chickpea Stew {Cajun Stew} Ingredients: 12 oz Andouille Sausage, cooked & cut on the bias into bite-sized rounds 1 Large Onion, sliced 1 Large Sweet Red Pepper, sliced 2 Tbs Olive Oil 1 Can Chickpeas (15oz), drained 1 Pint of Diced Tomatoes (or 15oz canned) 1/2 Bag of 8oz Fresh Express Spinach 1 Clove Garlic, minced 1/4 Cup Fresh Basil, chopped 1 tsp Crushed Red Pepper Flakes *optional Salt & Pepper to taste Your choice of Rice **to serve over Directions: Add oil and onion to a large soup pot or dutch oven and let cook over medium for 2 minutes. Add in the red pepper and garlic cooking another 3-4 minutes stirring as to not scorch the garlic. Stir in the remaining ingredients except for the spinach. Lower heat and cover, let simmer 10 minutes. Remove cover, add in fresh spinach and toss until wilted down. Check for any seasonings that need to be added/increased. Serve over rice. Serves 3-5. Diane's Notes: If you like your stew a little thinner/soupier, add in 1/4-1/2 Cup Chicken Broth after adding in spinach. If you like your stew a little thicker, add in more diced tomatoes and a cornstarch/slurry mix at the end of cook time. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Italian Sausage & Spinach Lasagna 1 lbs bulk Italian sausage Lasagna Noodles, oven ready or regular 1 package frozen spinach, thawed 16 oz Ricotta Cheese 1/2 tsp sweet basil 1/2 tsp oregano 1 egg, slightly beaten 2 pints tomato sauce (homemade or jarred) 2 Cups shredded Five Cheese Italian Mix 2 Cups shredded Mozzarella Brown sausage in pan, when cooked place on paper-towel to drain/blot off any grease. Add ground sausage to bowl with tomato sauce (reserve 1/2 cup of plain sauce for assembly). Place slightly beaten egg, ricotta and well-drained, cooked spinach with spices into a separate bowl and mix well. Use a 9x13 baking dish. Place the reserved 1/2 Cup plain tomato sauce on bottom of baking dish, add your first layer of noodles. Spread on 1/3 the ricotta mixture, then 1/4 of the meat and sauce mixture sprinkle with cheese. *Repeat this process two more times. ending with a layer of meat sauce and final sprinkle of cheese. Cover dish with foil and Bake in Preheated oven at 350 for 30 minutes. Remove foil and continue baking for an additional 15 minutes. Once cheese is all melted and lasagna cooked through - oven off and let the lasagna sit in the oven for 10 mins before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |