Tagged: sausage

Summertime and the Living’s *Insert Adjective*


Meh. That’s too easy. Heh.


No…that’s expected…


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


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


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!!


Recipe. Take Two!

So waaaaaaaaaay back in February I posted a recipe that was exceptionally similar to this one. (Here.)

This new one is totally better. Heh.

It’s super simple to make, hearty enough to fill up your big eaters and still light enough to not feel guilty about.

Good Golly, I love food. 🙂

Also, just in case you haven’t gotten around to it yet, don’t forget to vote for my Panini Party for this round of Project Food Blog!!!  🙂

Pasta with Sausage, White Beans and Spinach

  • 1 box whole wheat pasta
  • 1 lb turkey sausage, casings removed
  • 2 cups baby spinach, coarsely chopped
  • 1 can white (canellini) beans
  • 1/4 cup chicken stock
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2 cloves garlic, minced
  • Salt & Pepper to taste

In a large saucepan, cook turkey sausage on medium-high heat until golden brown and no pink is remaining, making sure to break up the sausage with a spoon while cooking. Add spinach, beans and chicken stock. Reduce heat and let simmer.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta to package directions. Drain pasta.

Place pot back on heat and add olive oil and garlic. Sauté until fragrant, about two minutes. Add the wine and cook two minutes more.

Add pasta back to pot and toss together to combine. Add the sausage mixture to the pot. Stir well and serve.

That post was a quickie, don’t ya think?
It’s all a part of my grand scheme.
Leaves you wanting more doesn’t it???

I’m usually silly, but this time I think it’s the wine talking.

Goodnight, Everybody! <3

Comfort Food 101

This week I’ve been stressing a ton about school, work and life in general and I knew just what it would take to calm me down. Comfort food.

If I had to pick the three most simple, comforting and above all delicious foods out there I’d have to choose bread, cheese and soup. Period. If I happen across a combination of the three, well, I’m in food heaven.

This week definitely called for a combination of the three…

Tuscan Sausage and White Bean Soup

(with mozzarella pepperonata crostini)

Continue reading

Penne with Sausage, White Beans and Spinach

It’s a shame the first snow day of the semester just so happened to fall on a Saturday AND my day off work. So of course, I slept until noon and am still in my pajamas. 🙂 (Yes, STILL, and I’m probably sleeping in them again too. So HA!)

I spent my whole morning/afternoon baking a pear and almond spice cake that was inspired by the apple almond coffee cake of Inspired Taste. It turned out quite nicely, but oopsies, I didn’t snap a picture that did it justice. Add that to the fact that Johnny and I were starving and each shoveled down two pieces and watched Scrubs reruns until it was finally, you guessed it, dinner time. Typical. Ha.

I didn’t have much to work with, but surprisingly I had all the right things to make this delicious dish. Looks freakin’ awesome, doesn’t it? Johnny went back for seconds, so I knew I did good. 🙂 And just in case this photo doesn’t do it justice…


From start to finish this probably took about 25 minutes to make. The longest part is waiting for the pasta water to boil! I guarantee you, anyone can make this for a hearty, satisfying meal any night of the week!

Penne with Sausage, White Beans and Spinach

  • 1/2 box of penne pasta (Ronzoni Smart Taste, I’m tellin ya guys, It’s the best)
  • 1 lb hot italian sausage
  • 1 can white beans, drained and rinsed
  • 1/2 cup baby spinach, washed and torn
  • 1 tablespoon garlic, minced
  • 1/2 cup shredded italian cheese (whatever you have on hand will work perfectly)
  • 1 tablespoon olive oil

Cook the pasta for about 7 minutes, so it’s just shy of being cooked all the way through.
Meanwhile, over medium heat, brown the sausage in a large frying pan. When brown on all sides, remove from pan and slice into 1/2 inch slices (the sausage will still be raw in the center). Return to the pan with some olive oil to finish the cooking process.
Add the cooked pasta, beans, spinach, garlic and remaining olive oil to the pan with the sausage. Stir well to combine and top with cheese.
Cover the pan with a lid and remove from heat. Let sit for 5 minutes, covered, or until the cheese is melted. (Or if your pan is ovenproof, place in a preheated oven at 400º  until the cheese it melted and bubbly, about 5 minutes.)

    A soup stroll

    Now, be honest, who doesn’t love soup?

    Can you really look me in the eye and tell me,
    “Jen, as a matter of fact, I hate soup!”

    No. You can’t. And if you can, I’m very sorry that you are missing out on the delightfully comforting and delicious bowl of goodness that is soup. It’s so warm and tasty and absolutely PERFECT for fall. I took a look at some other blogs to see what soup’s on the stove of some other folks, here’s what I found.

    And just in case you’re not hungry enough, lets end on a great big bowl of
    Sausage and Shrimp Stoup a la Rachel Ray, it’s what I ended on last night!

    Here's my dinner last night. A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!

    Here’s my dinner last night.
    A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!