Posts Tagged ‘sausage’
Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.
Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.
One year ago: Birthday Explosion Mini Cheesecakes
Two years ago: Stovetop Cajun Chicken Mac and Cheese
Welcome to the second to last day of #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
This isn’t your regular sausage and cheese plate. Toss aside those cocktail weenies and serve up some spicy, smoky sausage. Smoked sausage gets grilled and then tossed in BBQ dry rub seasoning and then paired with sharp cheddar and spicy pepperjack cheeses. Sprinkle some more dry rub on the cheese while you’re at it and serve. Dipping sauce optional. Deviled eggs are also a nice touch but not required. I whipped up a few regular deviled eggs but seasoned them with spicy mustard and sprinkled dry rub instead of paprika on top. Yum!
You chance to enter the big tailgating giveaway is almost over. Make sure to enter by clicking over to THIS POST and use the Rafflecopter widget located at the bottom of the post.
Here’s what the rest of the crew brought to the table…
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Carrot Karma Gazpacho with Caviar Limes by Culinary Adventures with Camilla
Chile con Queso by Sew You Think You Can Cook
Kicked Up Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm
One year ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt
Two years ago: Peanut Butter Cup Crunch Brownies
Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.
If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.
It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.
As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.
One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt
This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.
My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.
Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!
This month I had the pleasure of browsing through the recipes by the very person who gave us The Secret Recipe Club – April of Angels Homestead! Some recipes of hers that I enjoyed included a festive Shamrock Pizza for St. Patrick’s Day, Creamy Salsa Verde, and even a recipe for 2-Ingredient Banana Pancakes using just banana and egg whites. She also just celebrated her 4th blogiversary last week, so head on over and check out her blog (there’s even a giveaway).
I chose to make her recipe for smoked sausage with bell peppers and onion. This recipe takes less than 30 minutes to prepare and couldn’t be easier, making it a perfect weeknight meal. Caramelize the peppers and onion, then add the sausage until heated through. There is no need for a sauce and just some garlic for seasoning. The sweet bell peppers, onion and smoked sausage bring plenty of flavor and moisture all on their own.
Two years ago: Grilled Balsamic Chicken with Mozzarella and Pesto
As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
Don’t you just love that picture of her??
When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.
The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.
These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.
Every now and then one of my friends will come to me for help finding a certain item online for cheaper than they saw in stores. I have a certain talent with Google searches apparently. The other day Kita asked me to find her a pair of pants. All she had was the picture, no designer, no store, just a picture of black pants that zip off to become capris (this is why when you pin something on Pinterest you should make sure the source exists). I told her I would do my best despite having little hope but after only a few minutes on Google, not only did I find pants that looks like the picture I found the exact pair for sale. Same exact picture – go me! Is superior key word Google searching a skill I should add to my CV? It does help me locate relevant research papers quite efficiently.
But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.
I have a confession. I originally did make something using andouille sausage for the Holiday Recipe Club blog hop yesterday, and it was this mac and cheese. Instead I had decided to post something that was a little more in the spirit of the Mardi Gras holiday (hence the bananas foster muffins). But now it’s time to share the savory side of how this holiday was celebrated in my kitchen.
I cannot recall the last time I ate andouille sausage but such a question will become easy to answer now that I have made this because I definitely plan to make it again. Recipes that take traditional mac and cheese for a spin by adding other ingredients and seasonings, such as seen in this recipe, are some of my favorites. Mac and cheese really is a great base for the construction of a very delicious meal – after all, how can you go wrong with pasta and cheese?
One year ago: Pizza Bagels
CAJUN MAC & CHEESE
12 ounces whole-wheat pasta
2 Tbsp olive oil
6 oz. andouille sausage, diced
2 bunches green onions, sliced
1 red bell pepper, chopped
1 Tbsp Cajun spice blend
2 Tbsp all-purpose flour
2 cups 2% milk
8 oz. sharp cheddar cheese, grated
Salt & pepper
- Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.
- In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.
- Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Season with salt and pepper to taste. Reduce heat to medium low and cook for 1 minute. Serve.
Source: Adapted slightly from Handle the Heat, originally from Food Network Magazine March 2012.
Did you make anything special for dinner on New Year’s Eve? After a line-up of options, my friends and I decided on this dish before the nights’ events. The green part of this recipe is what won my vote. Yes “the green part”. Recently I have become obsessed with brussels sprouts. Maybe it’s because I haven’t had them much in my life, or really at all until recently. Guess I have my overly picky child-self to blame for that. How many other things have I been missing out on all these years?
Anyway, this pasta dish is fairly simple yet incredibly tasty and I already want to make it again. It is automatically being placed into my regular rotation of meals, which is a rare event since I am almost always cooking up something new. There are too many amazing recipes out there to try and as a result my “regular dish rotation” list is pretty short. But I digress… make this and you won’t regret it!
One year ago: Homemade Vanilla Extract
PESTO PASTA WITH CHICKEN SAUSAGE & ROASTED BRUSSELS SPROUTS
1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 lb (16 oz.) pasta (used gluten-free shells)
4 chicken sausage links (used roasted red pepper & asiago), sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
Parmesan cheese, for serving
- Preheat oven to 400 degrees. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
- Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
- Cook the pasta according to the package directions. (I begin heating my water while preparing the brussels sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
- Serve warm, and sprinkle with freshly-grated Parmesan cheese.
Source: Gimme Some Oven
Other than the red beans and rice I made recently, after living in Memphis for four years I certainly don’t dabble much into southern style foods. It’s not that I don’t like it, quite the contrary. I just don’t think about it since I am surrounded by it all the time. For example, I make BBQ very infrequently for living in a BBQ capital. I guess the problem is that it’s too easy to go out and get it so I don’t feel the urge to make it myself (call me lazy).
But today I have Liz of Southern Charm from New Orleans, sharing a special treat with you – shrimp and sausage gumbo. Once you have finished eating this up be sure to check out her blog for more!
Hey y’all!! I’m Liz from Southern Charm with a very special southern style meal for you. This meal is perfect for those of you who are lucky enough to have weather below 80 degrees.
Now, when I first told Erin I’d do a guest post, I was set on sharing my Praline Cupcake recipe. Yes, I know. They sound amazing! Trust me, they taste just as DELICIOUS! However, the heavy cream I purchased at the grocery today was bad, like September 2011 bad! Also, I had used all of my butter and brown sugar (the steps before adding the heavy cream). I felt defeated. I really wanted to share some of my roots with you.
So, I headed to my fridge to see what I had, knowing there must be something. Onions and red peppers. Two of three ingredients required for the New Orleans “holy trinity”. I knew I was on the right track.
Next I needed to inventory my protein. Chicken sausage. At first red beans and rice popped in my head, but I quickly remembered Erin had recently shared a red beans and rice recipe. So it was a sprint to the freezer to see if I had shrimp. I did. The wheels in my mind were turning.
After making sure I had most of the ingredients I needed, I was set. Today, I will be sharing one amazing and simple recipe for Shrimp and Sausage Gumbo.
There is just something about this soup. And it’s not really a soup. It’s GUMBO! Maybe it’s the sausage AND shrimp? Or the heat from the spice? Maybe the fact that it starts with a roux. I’m not sure. But what I am sure about is that you should try this tonight.
Shrimp and Sausage Gumbo
Prep time: 15 minutes
Cook time: 50 minutes
Yields: 4 cups
1/3 c olive oil
1/3 c flour
1/2 onion, diced
1/2 large bell pepper, diced
2 stalks celery, diced (not, I did not have celery in my recipe, but it is the third ingredient to the “holy trinity”)
3 chicken sausage
9 oz shrimp, peeled and deveind (I used frozen shrimp)
2 c chicken broth (I used vegetable because it was in my fridge)
1/2 can diced tomatoes (I used a whole can because I’m trying to add more tomatoes to my life)
1 tbsp Tony Chacheres’
1 tsp red pepper flakes
4-9 splashes of hot sauce (if you like your food HOT, then go closer to 9)
1. Add the olive oil and flour to a large pot set at medium-high. This is the most IMPORTANT step. If the roux burns, you have to start over. Once you add the two, constantly stir until the roux is mohogany brown.
2. Right when the roux is ready, add the onions, bell pepper and celery. Stir.
3. Next add the sausage, red pepper flakes, and your choice of liquid. Simmer for 20 minutes.
4. Add the shrimp, hot sauce and tomatoes. Simmer for another 20 minutes.
5. Serve either over half a serving of rice or by itself, and enjoy every spicy, tasty and warm bite.
Want to know another great thing about this recipe? There are so many ways you can change things up. Try chicken and sausage, or shrimp and okra. Oh, and there is always crab meat! I’ve even had gumbos with carrots and potatoes. Possibilities are endless!