Simple and easy to make sausage bake

Boy was this easy!

All you need is a:

11”x9” baking dish or 9 x13”.

Cooking spray to coat bottom of baking dish

1 lb.  Bulk hot or sweet sausage 

8 oz. Softened cream cheese

2 pkgs. crescent dinner rolls 

Preheat oven to 350°. Spray with cooking oil the bottom of a 9 x 11” baking dish.  

In a large pan over a medium high heat cook and stir sausage until  brown and crumbly.  Drain and discard grease add  softened cream cheese until It is combined.

Roll Crescent roll dough from one can into the bottom of a prepared baking dish without separating. 

Bake in a preheat 350°oven for about five minutes. 

Remove from oven ,spread sausage mixture over baked crescent roll.  Place the other roll on top.

Continue baking until the top layer is golden brown about 10 to 12 minutes. Check after 8  minutes. 

Note: mine never got brown so I removed from oven in about 10 minutes .  I knew it was ready because the edges were brown .  It was perfect.  I sprinkled a little dried parsley for presentation.

I served with a nice wine vinegar and oil dressing.  It was the perfect choice since I used HOT SAUSAGE 

Enjoy.

allrecipes.com

Chicken Scarpello

I decided to get into trying a new recipe if possible weekly .  This is Chicken  Scarpello. Sweet and spicy peppers and onions nestled with chicken in a light sauce.

The recipe called for chicken and sausage but tonight I opted for all chicken.  I never use chicken thighs and today’s I used my regular boneless chicken breast’s.  I would use bone- in chicken breasts when I make it again.  The sweet peppers really added to bring sweet  and bite together. I highly recommend this brand.

I followed the recipe almost to the tee but limited sausage and wine.  

The below recipe is as follows:

• 2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

• Kosher salt and freshly ground black pepper

• 1 tablespoon (15 ml) vegetable oil


***I didn’t use sausage

• 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700 g)

• 1 medium onion, thinly sliced (about 6 ounces; 170 g)

• 1 large red bell pepper, thinly sliced (about 6 ounces; 170 g)

***

• 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8 g)I used 1/2 tsp.dried)

• 6 cloves garlic, thinly sliced

• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) pickling liquid from the jar

• 1 cup (240 ml) dry white wine

• 1 cup (240 ml) homemade or store-bought low-sodium chicken stock

I did not use sugar. (My peppers were plenty sweet and spicy ).

• 2 tablespoons (28 g) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). 

Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively.

 Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage  and garlic, stir to combine, and cook until fragrant, about 1 minute

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

Serve with couscous or rice.

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.