Category: Sausage


KIMG0048

1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

 

SAM_3150

2 lb. chicken sausage (I used bratwurst)

1 can baby corn

1/4 c. teriyaki sauce (we like Soy Vay)

1 package stir fry vegetables

Brown sausage in a little oil.  Add stir fry veggies and cook until crisp tender.  Add in baby corn and teriyaki sauce.  Serve over rice.

 

 

SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

SAM_3109

3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

SAM_3103

Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

SAM_3104

Chop defrosted sausage into small pieces and top egg mixture.

SAM_3105

Sprinkle with shredded cheese.

SAM_3107

Bake at 350 for 15-17 minutes.

Naan Pizza

Stonefire Naan Bread – I used whole wheat bought on sale (can be frozen for future use)

Sauce of Choice (I had leftover from spaghetti night that I froze for future use)

Italian bread crumbs (to thicken the sauce)

Meat of Choice (I cooked Italian sausage and froze it when it was on sale)

Pesto (to stretch what turned out to be not quite enough leftover sauce!)

Peppers (chopped and frozen when on sale)

Shredded cheese (Italian six cheese – you guessed it – bought on sale – also freezes well)

Naan pizza is a great way to use up leftovers!  It’s also a great way to throw together stuff that you can easily keep in the freezer.  Quick weeknights were made for dinners like this!

  1.  Spray large sheet pan with coconut oil.
  2. Place naan bread on pan and spray tops with coconut oil. Obviously olive oil spray would also work well.  I didn’t have any on hand.
  3. Separate leftover sauce over all of the breads to make sure you have enough.  My sauce was a little watery, so I mixed in some Italian style bread crumbs to thicken it.  I’m glad I did this, because I realized I was a little short, and added a little pesto to each before spreading.  I then took some of the fat from the sausage that came out while it was defrosting and shook it in the pesto jar and spread that around the edge of each of the breads.
  4. Grind up sausage in chopper until crumbly, or cut it by hand if you like bigger pieces.
  5. Spread sausage evenly over all the breads.
  6. Top with defrosted peppers – or any other veggies you have on hand!  I can’t wait to try this with broccoli, cauliflower, beets, mushrooms, whatever!
  7. Sprinkle cheese evenly over toppings.
  8. Bake at 350 for 15-17 minutes.
  9. ENJOY!  I’m running to the store while the naan is still on sale and stocking my freezer for future experiments.

 

 

 

potstickers

1 lb. sausage

1 Tbsp. oil to cook veggies

1 package cole slaw mix

1 tsp. salt

2 Tbsp. soy sauce

2 Tbsp. sesame oil

1 egg, slightly beaten

2 Tbsp. finely minced ginger

1 package wonton wrappers

1 small bowl water (to seal potstickers)

Cook veggies in oil and salt to soften and remove excess moisture.  Transfer to plate lined with paper towel to absorb excess moisture and allow to cool.

In a large bowl, whisk together soy sauce, sesame oil and egg.  Add in uncooked sausage, ginger, and softened veggies.  Using your hands, combine until well blended.

On a dry clean surface, lay out a couple of wrappers.  Work quickly so they don’t dry up.  Keep unused wrappers under a damp paper towel.

Spoon filling into the center of each wrap.  Dip finger in water and moisten the edge of the wrap to seal, forming a half moon shape.  Place on baking sheet lined with parchment pinched side up.  Gently press to flatten bottom.  Keep covered with plastic wrap while forming the rest.

Use a large skillet with lid.  Over medium high, add 3 Tbsp. oil.  Arrange pot stickers fitting them tightly in the pan until bottoms are golden brown.  Add ½ c. water and cover with lid and cook 8 to 10 minutes.  Remove lid and cook 2 minutes more until most of the water is gone.

I prepared a pan lined with parchment and covered with plastic wrap to keep the potstickers moist until I cooked them.

sam_2748

Mix sausage, cooked veggies, salt, soy sauce, oil, egg, and ginger.

sam_2749

I worked using a paper plate and damp paper towels to keep the unused wrappers moist.

sam_2747

I laid them out on damp paper towels working three at a time.

sam_2746

They look more like ravioli because the wrappers were the small ones (by mistake).

sam_2750

I had leftover filling, so I made meatballs and baked them.  Yummmmm.

sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

Gumbo

2 Tbsp. olive oil

2 packages spicy chicken sausage

4 c. sliced fresh okra

1 large green bell pepper, seeded and chopped

3 celery stalks, chopped

1 sweet onion, chopped

1 package broccoli slaw

4 Tbsp. flour

4 c. chicken broth

2 cans Rotel diced tomatoes with onions, peppers, and celery

2 tsp. Cajun seasoning

1 tsp. chopped jalapeno peppers

2 lb. peeled, deveined shrimp

Steamed white rice for serving

The night before:

Slice and brown sausage in olive oil.  Scoop out of oil and place in crock pot.

Top with veggies.

Add flour to oil in pan and cook for a few minutes until golden brown, about 4 minutes.  Add tomatoes and 3 c. of the broth.  When it comes to a boil, remove it from the heat and add in Cajun seasoning and jalapeno peppers.

Mix well.  Liquid should be visible, but not completely cover what’s on top.  Add a little more broth, if needed.  Reserve what broth you don’t use in the gumbo for cooking more flavorful rice.

Place in the fridge overnight.  Put on low for 8-9 hours.  Stir in raw shrimp 20 minutes before serving.  It’s ready when the shrimp is pink.

FUNNY STORY.  I was having friends over for a birthday celebration.  I had made the gumbo ahead and a carrot cake.  The day of the celebration, I wasn’t feeling well and nearly cancelled.  The only thing that kept me going, was the thought that the food was cooking itself while I was at work.  However, and this is the “funny” part, my daughter forgot to put the crock pot on and never received my reminder text message.  I came home to uncooked gumbo in the crock pot!    I’m not proud to say, I had a bit of a meltdown at her for forgetting.  Luckily, because I was not feeling tip top (understatement) I had come home early.  So, at 5:00, I was pouring the contents of my ready to go crock pot into a stock pot, to cook my gumbo on the stove top.  I brought it to a boil, and then lowered the heat and simmered I covered until the okra tasted done.  It took about 90 minutes all told.   I then added the shrimp in on the stovetop and simmered it for about a minute.  It all went back into the crock pot to keep warm for serving.  Meanwhile, I cooked jasmine rice in my rice cooker.

It was a huge hit!  I can’t honestly say how it would have turned out in the crock pot, but since the recipe of origin was from Williams-Sonoma, I’m guessing it would have also been good, and a lot less stressful!

Carrot Cake recipe to follow!

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food presentation, plating, photography and recipes

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

Hayley Hobson Nutrition Pilates Yoga

Hayley Hobson, Holistic Health Coach, Essential Oil Educator, Author, Speaker, Yoga, Pilates

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Lola Cion's Inc.

"Philippines Best All Purpose" Greater Chicago Area (847)-244-5428 lolacions@gmail.com

%d bloggers like this: