Sausage, Peppers and onions pockets

Simple sausage, peppers onions and mozzarella pockets.

Ingredients:

Approximately one(1) lb. Loose hot or sweet Italian sausage.

2 variegated peppers sliced. I small onion sliced.

Pinch or more shredded mozzarella cheese. Olive oil and seasoning on top.

Sauté sausage peppers and onions and drain well.  Allow to cool thoroughly.

Make two balls out of dough.  Roll each ball as thin or thick as you like on lightly floured surface.  Fill center with cooled sausage and cheese mixture and shredded mozzarella.. Fold over and pinch sides well . Brush with olive oil and seasoning  as desired.

Place on sprayed cookie sheet.

Bake 375° for approximately 15 minutes and until

Brown slightly.

Enjoy!

Separate dough into two balls.  Roll each ball large enough for several tablespoons of sausage mixture. Brush with olive oil and seasoning.

M.j.

 

 

 

 

One pot Italian meal

Easy one pot meal tonight. I made my changes as noted with asterisk **.

• 1 pound Italian sausage (**I removed skin and the cut the sausage in small pieces)

• ½ cup chopped green or **variegated pepper

• 1 medium onion, chopped

  **I Clove minced garlic 

  1 tsp. Dried basil or parsley**

• 1 (14.5 ounce) can diced tomatoes (**I used Hunts petite diced)including juice

• 2 cups vegetable juice from concentrate (**I used Campbell tomato juice)

• 1 ½ cups instant rice

• 1 cup shredded mozzarella cheese

  ***Note: I mixed mozzarella and sharp cheddar cheese to top this easy dinner.

Cook sausage in a large skillet until no longer pink, 4 to 6 minutes. Drain off excess fat. Add bell pepper , garlic and onion; cook until slightly crisp. Add diced tomatoes and vegetable juice; cook and stir until boiling.

1. Remove from the heat and stir in rice. Cover the skillet and let stand until liquid is absorbed, 5 to 8 minutes.

1. Sprinkle mozzarella cheese over sausage, tomato, and rice mixture. Cover again and let stand until cheese is melted.

   
   

   NOTE: 

   I used mild sausage for this recipe

   And added about a 1/2 tsp. Red pepper

   
   

   **For an added bite I would use hot sausage.

 Note:

If you prefer regular rice instead of minute rice.  Cook the regular rice separately and add to tomato peppers mixture after the mixture is thoroughly cooked. About 20 to 30 minutes.

Sausage , peppers,onions and potatoes

Stove top meal !  

All on top of stove in my ceramic pan on medium heat. First some vegetable oil then hot and mild sausage.  (I remove casing and cut in half). Add peppers and onions keep moving sausage around until onions and peppers are tender.  Note: I slice my potatoes add enough water to cover them and microwave for 5 minutes. Drain and add potatoes to mix. Turn over with spatula and allow potatoes to brown slightly.  Good summer meal in no time!

Lasagna sauce

Let’s make some hearty lasagna sauce today.  

Today it’s a little different than I usually do because I used bulk sausage more than I usually do in a red sauce recipe.

My typical ***meat sauce is usually a  combination of ground beef and pork.

Note:  I used what I had in my pantry today.  It is delicious!

1 -28 oz. red pack crushed tomatoes 

1 -28 oz.. Hunts tomato purée  large 

1 - 28oz. Happy Harvest crushed tomatoes ( Aldi brand)

1 -15 oz. Hunts sauce 

1 - 4 oz. small Happy Harvest tomato paste

3 minced garlic cloves

4 fresh basil leaves

I lb. Bulk ground sweet Italian sausage

1/2 lb.  Bulk ground Hot Italian sausage

1 lb.  Ground Chuck 

To assemble lasagna you will need:

A 13 x9 inch casserole dish

Fresh above sauce 

1-15 oz. Whole milk Ricotta

1-egg beaten

Shredded or sliced mozzarella cheese

Pecorino Romano cheese for top.

I package Barilla no boil lasagna pasta 

Here’s my baked lasagna

Fresh garlic and basil.  3 or 4 minced garlic.  3 large basil leaves.

I fried the ground (bulk) meat in olive oil while breaking it apart.  Added the garlic and then added  the sautéed  ground mixture it my crockpot with fresh basil.  Cooked on high for 2 hours.  Then low for 2hours. Delicious! 

Enjoy!

****Note:  this recipe can be made on top of the stove in a large Dutch oven making sure to stir often so it won’t stick to pan. Cover slightly with a lid.

Minestrone Soup or Zuppa!!!

 Buongiorno!    Good  Morning!

 This Italian Vegetable soup is loaded with veggies and an Italian family favorite. Enjoy!

 Hearty and just the right soup to make on this cold and windy day.. The flavor is amazing and packed with healthy goodness in every bite. A good choice for your family to get 5 veggies or more vegetables in your food plan.

Note:  If you want to make this with some sausage you can easily do it.
Before adding your veggies brown slightly some sausage, cut into slices and add to your ingredients while cooking.

Happy Cooking from my kitchen to yours! 

Stay warm!!!

Loaded with vitamins and anti oxidants..Healthy for sure!

Minestrone Soup or Zuppa

Soup or Zuppa

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

1 celery stalk, diced

2 medium zucchini, diced, seeds removed

1 clove garlic minced

*3 medium potatoes, unpeeled and diced optional

3 cups savoy cabbage sliced thin

1 –15 oz. Can cannellini beans

15 oz. Can diced tomatoes, undrained

2 cans reduced –sodium chicken broth

 3 cups water

½ tsp.crushed dried rosemary or Italian Seasoning

½ tsp. Salt

½ tsp. Pepper
*1/2 box small shaped pasta

Grated Pecorino Romano cheese optional

Heat oil in large stockpot over medium heat.  Add onion, cook. Stirring occasionally, until softened

Add carrots and celery cook, stirring occasionally about 3 minutes. Add remaining ingredients, except cheese.

Cover and bring to a slow boil, reduce heat and simmer gently 1 to 2 hours, Serve with grated cheese if desired.

Hint:  If you find that you would like this minestrone a bit thicker, add 1/2 cup  small pasta 15 minutes before serving..

 



11/12/11
11/12/13

4/27/2022 repost

Savory Clafoutis

Hi and welcome.

I've been working on getting together a few new recipes I  think would be of interest.

This particular recipe I thought would be very easy and a nice change for you.

We tend to make the same recipes over and over and I am guilty of it.  We know what works for our family and I know my hubby and he will try a new recipe and give his opinion.

He enjoyed this very much and I included hot sausage to give it a punch.

You can use ham, bacon or even prosciutto in it.  It all depends on your taste.

This recipe is similar to an Impossible Pie type dish if you are aware of what that is. It makes its own crust. 

Note:  ONLY use 1 cup of cooked ground sausage.  I used more and it was too thick.  I wanted more of a custard texture with some sausage mingled in it.  Mine was a little too meaty..

 Enjoy!

Here's the recipe for the Savory  Clafouti (Very adaptable, could use bacon, ham, sausage & various cheeses)

 I sauteed in olive oil 1 garlic clove, 1/2 onion, with 1 cup of ground hot sausage.. set aside

In a mixing bowl place 1/2 cup flour.  Add 2 beaten eggs, 3/4 cup cream (or milk) (I used milk),1 tablespoon melted butter, salt & pepper. Whisk well. or you can use your blender to blend it well.

After whisking egg milk mixture add 1 cup grated cream cheese@mozzarella blend,(new blend I saw and bought)and
 1 cup grated sharp cheddar & some finely chopped scallions and parsley. ****Note substitute cheese if you like ( gruyere)cheese can be used as well..

 Fold sausage gently into milk/ cheese mixture and pour into a 9 inch pie plate. Bake for approximately 25 minutes at 425 degrees depending on your oven.   Note:  You will notice the center is set and doesn't jiggle. 

Sausage and Italian bread stuffed peppers

Good Day everyone!

I just read a beautiful article about love.  It touched me very much especially today because even though I have had no desire to bake or cook most recently my hubby was a little bit under the weather because of his recent oral surgery. 

A small gesture of kindness to those who we love is good for the soul. 

 Soft healthy meals.  Baked oatmeal today! French toast yesterday.

Small kind gestures speak mountains about what love is.

In a few days some pasta with either butter and Italian cheese or I’ll run a light amount of sauce to the pasta. Soups for sure.

Being in today playing nurse inspired me to do a little cooking for me as well.  I have lots of ingredients that I should be using and have been in such a slump so today's a good day to make a few meals to freeze.

So we both win!  I’m staying in so I’ll keep busy while he sleeps.

French toast yesterday, baked oatmeal today and this for me because playing nurse makes me hungry!

I don’t have an exact recipe for today’s meal on hand but do have one on the blog.  If you would like the recipe link let me know.  

Stuffed peppers.  Make them anyway you might enjoy them.

Mom's Italian meatless bread stuffing is the best.

 Check out my Italian bread stuffed peppers.  They are delicious!

 My grandfather on my mom's side of the family was from Naples, Italy and my grandmother was from Yugoslavia or now as it's referred to as Croatia. So combining flavors and favorites I am sure are how her recipes were created.  She passed these recipes on to her children of which my Mom was the 4 child out of 7 children.  Three daughters and 4 sons.

Today's version I didn't use a special recipe just ingredients I knew were in the stuffing my mom would use for her stuffed green peppers. Personal preference today would be red peppers.  Sweeter and not bitter as a lot of green peppers seem to be today.

I used an Italian bread stuffing for the larger pepper.  Several slices of Italian bread broken.  One egg beaten, butter and onion sauté and added to the bread, salt, pepper parsley and lots of Parmesan grated cheese .  Ps.  I ran low on Pecorino Romano so Parmesan will do.  I added Milk to hold all together.  The consistency should be workable and easy to spoon into the peppers.

 NOTE:  I separated the bread stuffing into two small bowls and added cooked Italian sausage to one of the bowls.(I used already cooked ground sweet sausage)

After rinsing and drying the peppers I removed all seeds out of the large and small peppers   

I filled the largest pepper with the yummy bread stuffing.

I used 15 oz. can Kirkland brand organic sauce to which I added crushed garlic and some dried basil.

Place some the seasoned sauce in your casserole dish, then place

Your  stuffed peppers. Add the remainder of sauce on top and a pinch of salt and pepper.

Top with lots of grated Pecorino Romano or Parmesan cheese.

 Cover and bake at  350 degrees for 60 minutes. 

Yes I tasted them both and they both are delicious.  My favorite is the meatless one but I’ll eat them all as well as my family.

Enjoy!

 Moms bread stuffing recipe and I added some hot Italian sausage to part of it.

From my kitchen to yours,

 

 

Sausage cream and Orecchiette soup

Hi and a very good day to everyone.

Hubby made himself a huge bowl and went to the store especially for crusty rolls.  I guess this will be on his favorite list of soup to make again.

My foodie friend Meredith Merriner made this soup and shared her recipe with me.  I made it to my liking.

 She used a few more spices than I did but my sausage had such wonderful flavor I felt it wasn’t needed. So yummy!

The below was my adaption of Meredith's version of this recipe.

1 lb. lean Italian loose sweet sausage

1 - 28 oz. can crushed tomatoes

1-32 oz. container beef broth

1- 14.5 can beef broth

Salt and pepper

1 1/2 cup orecchiette pasta (cook pasta according to directions before adding to soup)

8  oz. cream cheese ( softened)

8 oz. sour cream 

2 cups fresh spinach ( I used frozen washed and pressed) it equaled I cup)

In a medium Dutch oven sauté sausage until lightly browned.  Add beef broth, and crushed tomatoes.  Allow to cook until the broth starts to come to a light boil. *** Note:Add cooked Orecchiette AFTER  you have whisked in cream cheese and sour cream and continue to cook at a slow boil. . Add spinach right before serving.

Here’s is Meredith’s recipe.

I tweaked the Tortellini-Spinach Soup and used ground sausage and Orecchiette for this dish...It smells and tastes amazing! I used 2lb browned ground sausage, 2 cartons of organic beef broth, Penzey’s garlic powder, pepper, pink Himalayan salt, Herbs deProvence from “The Strip,” 2-29 oz cans of crushed tomatoes, one container of sour cream, one block of cream cheese, a 5 oz bag of spinach leaves, and 2 cups of Orechetti pasta, also from “The Strip.”

Thank you Meredith (our foodie group friend).

Come join we love to have you be part of our Facebook group..

It’s called "We like to bake and cook group"!