Sausage & Peppers

Well hello Recipe Nest readers, it's been a while! I have to admit while I haven't been slacking in the kitchen, every time I think that I need to post our dinner my plate is half gone... oops!

There were also a couple of times where I got this new "great" recipe to try for my post, it turns out a complete flop and I don't dare share it. Haha!

So tonight we're having our easy Sausage and Peppers... no one can mess this one up! I've found various recipes for this so I don't really have anywhere to give credit to but it's definitely been a staple in my family for some time. I hope you enjoy!

Isn't that pretty??? :)

Ingredients:

• 2 tbsp olive oil, divided
  
• 3-4 (mild, medium or spicy) Italian Sausages
  
• 1 medium green bell pepper, cut into strips
  
• 1 medium red bell pepper, cut into strips
  
• 1 small onion, cut into strips
• 1 cup fresh sliced mushrooms
• 1-2 cloves of garlic, minced
• salt and pepper to taste

Directions:

1. Heat a large nonstick skillet coated with 1 tbsp olive oil over medium heat. Add sausage to pan; cook until lightly browned, turning occasionally. Remove from pan; cool slightly. Cut sausage into 1/2-inch-thick slices.
2. In the same pan, heat remaining tbsp olive oil and cook peppers and onion over medium heat until desired firmness (we like ours firm - about 8-10 minutes). Season with salt and pepper as desired.
3. Add mushrooms and garlic, cook another 2-3 minutes.
4. Add sliced sausage into the vegetable mixture and toss. 

There's so many ways to adapt this recipe to make it your own. It can be served over rice, pasta and your favorite sauce or as a stand alone meal. I've even prepared white rice and added it in on step 4 above. I've also added in a can of Hunt's diced tomatoes with basil, garlic and oregano (or anything similar) and served over cooked spaghetti noddles. Yum!

And don't forget your favorite Vino as well! Some ideas that pair well with Italian sausage recipes are a nice Sangiovese or a Montepulciano d'Abruzzo. How's that for a wine lesson??? I'm sad to say I didn't have either on hand :(

Cheers!
~Vino Vixen~

Crockpot: Chicken & Sausage Paella

I was skeptical that the rice would cook through in the slow cooker, but this recipe was DELICIOUS and easy to make. It makes 8 servings and needs to cook for 6-7 hours. Prep time is 15 minutes.

1 lb skinless, boneless chicken breasts or thighs cut into cubes

1 lb chorizo sausage or Andouille sausage, thinly sliced

2 cups uncooked regular long-grain white rice

1 large red onion, chopped (about 1 cup)

3 cups Campbell's Condensed chicken broth

1 can (10 3/4 oz) Campbell's Condensed Tomato Soup

1 cup frozen peas, thawed

1/2 cup chopped Manzanella olives

2 Tbsp chopped fresh parsley

1. Stir the chicken, sausage, rice, onion, broth and soup in a 6-quart slow cooker.

2. Cover and cook on low for 6 to 7 hours (or high 4-5 hours) or until the chicken is cooked through.

3. Stir the peas and olives into the slow cooker. Cover and cook until the mixture is hot. Sprinkle with the parsley. (I actually skipped this step by putting everything in the crockpot all at once and cooking the peas and olives for the full 6-7 hours and it worked.)

Recipe courtesy of Campbell's.

Happy Cooking!

Yankee Doodle

Hubby's Favorite Meal

Broccoli-Sausage Pasta


Original recipe from Peace, Love and French Fries


DH begs for this meal every other week!  It's super yummy and fairly easy.  


Ingredients:
     1/4 C of Olive Oil
     3 cloves garlic, minced
     1 small red onion, sliced thin 
     1 large head broccoli, cut into florets
     1/2 tsp crushed red pepper flakes  (more or less depends on how spicy you want it!)
     1lb package of smoke sausage (beef or turkey), sliced and quartered
     8 oz of short cut pasta, such as penne or rigatoni
     Shredded or grated parmesan cheese

Heat olive oil in a large skillet with high sides on medium heat.  Add onion and garlic and cook until soft, 2-3 minutes.  Meanwhile, fill pot with water and start heating it up for the pasta.  Slice and quarter the sausage.  Add sausage to skillet and cook an additional 3-4 minutes.  Meanwhile, cut broccoli into florets.  Put pasta in water to cook.  Add the broccoli and red pepper flakes to the skillet and toss.  Continue cooking 8-10 minutes until pasta is ready.  Drain pasta, but reserve 1/4 cup of pasta water.  Add cooked pasta and reserved water to skillet.  Heat 2-3 more minutes.  Serve topped with parmesan cheese. 


Hope some of you enjoy this!


~Chef Val