Summertime and the Living’s *Insert Adjective*

Easy?

Meh. That’s too easy. Heh.

Hot?

No…that’s expected…

Rainy?

Well, yeah…but that’s not what I’m looking for…

Exciting!

What do you think? Exciting works for me. Yes.

SUPER EXCITING!!

Yes, yes, yes…I know it’s been MONTHS since I posted. *SHEESH* I’m done making excuses as to why exactly I come and go as I please.

But I will let you know what’s so gosh darn exciting….

Johnny and I FINALLY have our very own apartment! Me, Johnny and Q!! It’s magnificent. I have a little baby kitchen but it’s all mine and we have the awesomest couch on the planet! When we’re really all totally settled and such, I may post pictures. We’ll see how I’m feeling, hehe.

Anywho, what’s most important is that here I am, back online, and I come with tasty, tasty recipes. Grilled recipes, of course, because it is summertime and that’s how I roll. 🙂

A little while back, I prepared some delightful food for Johnny’s grandfather’s surprise 80th birthday party. These recipes have just sorta been chillin’ on my computer and it’s about darn time I share them with you. (I cooked for about 20 people, so I’ve scaled the recipe down to serve about 6 instead!)

Sausage & Peppers Burgers

  • 1 lb lean ground beef
  • 1/2 lb hot italian sausage, casing removed
  • 1/2 lb sweet italian sausage, casing removed
  • 2 garlic cloves, minced
  • 6 sandwich rolls
  • 6 slices provolone cheese
  • 1 large red onion, sliced
  • 3 bell peppers (combine whichever colors you like)
  • 2 tablespoons olive oil
  • Salt and Pepper to taste

*Note: Peppers and Onions can easily be made the day before and stored in the refrigerator until ready to use*

Preheat the oven to 425 degrees. Also, prepare your grill!

Toss the peppers and onions in olive oil, salt and pepper. Spread in an even layer on a large sheet pan. Place the sheet pan in the oven and let cook for about 1 hour, stirring every 20 minutes.

Meanwhile, combine the beef, sausage and garlic in a large mixing bowl. (Sure you may want to use a spoon, but your hands really make the job MUCH easier.) Divide the mixture into 6 even patties.

Place burgers onto your hot grill and cook ALL THE WAY THROUGH. (No special orders here, because the patties contain sausage they need to be cooked to a safe internal temperature of 165 degrees.) About 8 minutes per side.

Top burgers with cooked peppers and onions and a slice of provolone cheese. Pop the lid on the grill until the cheese melts. Serve burgers with THIS salad recipe!!!

This is my version of panzanella, an Italian peasant recipe, traditionally made with day old bread soaked in some water to revitalize it, squeezed out, and then tossed with tomatoes and a lite dressing for flavor. I like to grill my bread, instead! It adds such a great crunch and smoky flavor to the salad, but you could easily just pop the bread in a 350 degree oven for about 15 minutes instead, if you prefer. Or heck, if you’re feeling traditional, use some old leftover bread.

Panzanella Salad with Basil Vinaigrette

  • 2 heaping cups of baby arugula
  • 1 cup cherry tomatoes, halved
  • 1 loaf crusty bread
  • 2 cups fresh basil
  • 3 garlic cloves
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1/4 cup fresh grated parmesan cheese, divided
  • Salt and Pepper to taste

Slice the bread into a few manageable slices.

Mince 1 garlic clove and combine with 1 tablespoon olive oil. Brush the garlic oil onto the bread slices and grill until lightly charred on both sides.
When cool enough to handle, slice bread into cubes. Set aside.

Meanwhile, take 1 1/2 cups basil, vinegar, garlic and oil and pulse in a food processor until combined. Add salt and pepper to taste. Stir in half of the parmesan cheese. Set aside.

In a large salad bowl, combine arugula, remaining basil leaves, tomatoes, onion and grilled bread. Toss with dressing just before serving, and enjoy with someone you love!

Here I am with my handsome brother, who I love dearly, enjoying some Sausage & Peppers Burgers and Panzanella! NOMS!!

 

2 comments

  1. Pingback: Happy (Belated) Birthday, America! | Twenty-Something & Starving
  2. Mark Reeves

    I’m sure you’ve been told this before, but, in Texas we call it “Beer Butt Chicken.” Thanks for sharing your recipes!!!

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