Dishing Up Some Sausage

I'll be the first to admit that sausage is not my "go to" meat when planning menus for dinner. However, if it were left up to my husband, he would have sausage frequently. He loves sausage no matter the type - breakfast sausage, smoked sausage, kielbasa, Italian. It does not matter to him. He loves sausage. Recently I have tried a few new sausage recipes and I must admit, I have enjoyed them. 

Sausage and Wild Rice

1 (1lb) pkg ground pork sausage

1 tablespoon butter

1 large onion, chopped

1 cup celery, chopped

2 (6oz) pkg long grain and wild rice mix

1 tablespoon rubbed sage

3 ½ cups chicken broth

1. Brown sausage in a skillet until meat crumbles and is no longer pink.

2. Removed sausage using a slotted spoon; reserve the drippings.

3. Melt butter in skillet with drippings.

4. Add onion and celery and sauté until tender.

5. Add only 1 seasoning package from rice and both boxes of rice, sausage, sage and broth. Pour into a greased baking dish.

6. Bake covered 325⁰ for one hour or until liquid is almost absorbed.

7. Let stand 5 minutes before serving.

 Grilled Kielbasa and Pesto Pasta (Adapted from How To:Simplify)

1 lb penne pasta

1 smoked kielbasa sausage

½ cup basil pesto

1 tablespoon dried basil

Dash of dried oregano

¼ teaspoon garlic powder

Parmesan cheese

Salt and pepper to taste

1.Cook penne according to directions on the package. Drain and place back into the pot.

2.Slice kielbasa into ½ inch slanted slices and grill using a stove top griddle.

3. Add kielbasa to penne along with the remaining ingredients. Toss together. Sprinkle with parmesan cheese.

Sausage Bake (adapted from Recipe Girl)

1 package smoked sausage

4 or 5 large red new potatoes, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 large onion, sliced

2 garlic cloves, minced

1/4 cup chicken broth

1 tablespoon olive oil

1 tablespoon fresh rosemary chopped

1 tablespoon fresh thyme chopped

1/4 teaspoon ground black pepper

1.Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.

2. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan; mix lightly.

4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.

Enjoy.....

Firing up the Ole Grill Part 1

While making plans to adjust to having no kitchen, my intend was to grill as much as possible. Living in a town where franchise restaurants lined every main thoroughfare, I knew going out to eat would get old rather quickly.

 

Grilling would be easy peasy, right? Wrong!! Little did I realize that in order to grill one needed a place to prep the food and a place to clean up. So grilling was held to a minimum. Other than hamburgers, hotdogs and steaks I did grill a few new recipes.

Here's one that we enjoyed:

Rosemary Grilled Pork Tenderloin

 1 cup olive oil

¼ cup red wine vinegar

2 tablespoons fresh rosemary, minced

2 cloves garlic, minced

Salt and pepper to taste

Pork tenderloins

1.In large Ziploc bag combine oil, vinegar, rosemary, garlic.

2.Salt and pepper tenderloins and add to bag. Place in refrigerator for 3 hours.

3.Place on hot grill and brown each side of tenderloin about 2 to 3 minutes

on each side.

4.Move tenderloin to cooler side of grill and cover with lid. Tenderloin should 

read 160⁰ on meat thermometer. Let rest before cutting.

 

Enjoy...

 

What's All This Scuttlebutt About Beer?

Beer. I don't get it.

 And what's up with the names of beers? And the ingredients?

 HE'BREW - The Chosen Beer

 Curmudgeon Old Ale (contains molasses)  Breakfast Stout (contains coffee)

 The Dogfather Imperial Stout (A brew you can't refuse)

Not one of my favorite beverages. In fact, I don't care for the taste at all. Although a tall, frosty mug does look like it could quench a thirst. 

Cooking with beer is an entirely different story. It can add a new dimension of flavor, enhance the taste and tenderize the meat.  This roast beef sub recipe is a perfect example.

Roast Beef Subs

3 ½ lb chuck roast

1 (10.5 oz) can beef broth

12 oz dark beer

2 cubes beef bouillon

1 pkg dried onion soup mix

Sliced onions, cheese

Sub rolls

1.Season the roast with salt, pepper and place in crock pot.

2.Mix beef broth with onion soup mix and pour over the roast.

3.Pour beer over the roast.

4.Place beef bouillon cubes along the side of the roast.

5.Cook on low for 7 to 8 hours.

6.Take the roast out of the crock and shred. Place back into  the crock pot until ready to serve.

7.Place on toasted sub rolls and top with cheese and sauteed onions.

Serve with the au jus.
   
Would you like some wine with that sub? (Yuck)

Enjoy.....

We Are Family

I love old photos, especially old family photos. For today's Little Red House Monday Mosaic, I am sharing a few photos of my parents as young children, and young adults as well photos of my grandparents and great grandparents in their younger years.

Amazing how my great grandfather's older eyes are exactly the same eyes of my brother and the youth of my grandmother resembles me when I was a young adult. Scanning and organizing all the family photos which have been handed down to me from my parents has been a long and sometimes endless task, but a task that frequently reminds me of my connection to my family.

Guess I should post a few photos of the new recipes I have tried these last couple of weeks. 
Autumn Apple Coffee Cake
Sweet and Sour Meatballs




Have you noticed I haven't posted anything recently dealing with knitting and sewing? I need to get motivated...Christmas is right around the corner.