Sausage and Pepper One Pot

1 Lb turkey sausage Italian flavor or hot Italian sausage - casings removed
1 red bell pepper - seeded sliced thin
1 green bell pepper - seeded sliced thin
1 yellow bell pepper - seeded sliced thin
2 14 oz cans stewed tomatoes
1/4 cup shredded Parmesan cheese
2 Tbsp fresh Italian flat leaf parsley - chopped
Red flakes, salt & pepper to taste

*In a large no stick saute pan; brown sausage until almost cooked through breaking up with a spatula. Add sliced peppers, cook with sausage for about 5 minutes more. Add canned stewed tomatoes and their juice. Cook while stirring and breaking the tomatoes up a bit with a wooden spoon or spatula until peppers are very soft - about 25 minutes. Add red pepper flakes, salt & pepper to taste. Top with Parm & parsley if desired.

~Serve with garlic bread

Chicken Marsala

1/2 cup flour
1 teaspoon salt
1/2 teaspoons cayenne pepper
1 teaspoons paprika
2 teaspoons dry thyme
1 pound chicken breast tenderloins
2 tablespoons olive oil
3 tablespoons butter
4 cups sliced mushrooms - I like to use cremini but use your favorite fresh mushroom
3 cloves of garlic - minced
3/4 cup Marsala wine
1 & 1/4 cup chicken stock
Salt and fresh ground black pepper - to adjust seasoning at the end
4 tablespoons fresh chopped Italian flat leaf parsley

*Mix together the flour, salt, cayenne, paprika and thyme in a large bowl. Add chicken and toss to coat. Heat the oil in a large skillet over medium heat. Add 1 tablespoon of the butter and cook the chicken breasts until browned on both sides. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are brown around the edges. Add the Marsala wine and bring to a low boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 minutes. Swirl in the remaining 1 tablespoon of butter, adjust seasoning with salt and pepper. Garnish with parsley and serve.

Serves 4-5

Vegetarian Chili

I need to take a photography class...Anyhoo, this tastes great even if the picture is bad.

2 Tbsp canola oil
1 large onion - diced
1 bell pepper - seeded and diced
2 jalapeno peppers - seeded and diced
5 cloves of garlic - minced
2 cans 14.5 oz fire roasted tomatoes
1 can 12 oz tomato paste
1/2 cup water
1 can 15 oz black beans
1 can 15 oz pinto beans
1 can 15 oz kidney beans
1 can 15 oz corn
2 Tbsp chili powder
1 Tbsp ground cumin
salt and black pepper to taste 

*Heat canola oil over medium heat in a large soup pot. Add onion and peppers. Saute until onions are translucent, about 5 minutes. Add garlic and cook about 2 minutes more. Add all other ingredients to the pot. Stir to combine and bring to a low boil. Reduce heat and simmer for one hour.

~Serves 6 to 8. Goes great with the jalapeno beer bread below.

Jalapeno Beer Bread

I'm no baker. Not that I can't bake, I just don't like all of the reading and measuring and paying attention. That's why this bread recipe is right up my alley.

3 cups of self rising flour (SELF RISING very important)
3 tablespoons of sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon of cayenne pepper
1 tbsp of dried oregano
Non stick cooking spray
1 cup shredded medium cheddar cheese
1 cup pickled jalapeno rings whole or minced - use less if you don't like much heat - or just leave them out and make cheese beer bread.
1-12 oz can of beer - I like to use a pale ale but a PBR works fine in a pinch.
Melted butter for brushing

*Preheat oven to 350 degrees. Spray baking sheet with cooking spray. In a large bowl combine dry ingredients, cheese and jalapenos; mix until blended with a wooden spoon. Then, pour the entire beer in and keep mixing until flour mixture is completely combined with the beer. Scrape the sticky dough onto the baking sheet to form a rustic mound no more that 3 inches thick. Bake for 35 to 45 minutes until toasty brown. Try to cook it 40-45 minutes if it's not getting too brown. I've thought it looked pretty done at 35 minutes and had it be a little doughy in the middle. Brush the top with a little melted butter before the last 10 minutes of baking.

Slice 1 inch thick or just break off in chunks.

Goes great with chili.
Serves 6-8

Goat Cheese Marinated in Olive Oil & Herbs

I know what you are thinking. Goat cheese is funky tasting. My friend (we'll just call him Hippie) says "it tastes like lickin' a goat." I don't know if he's licked goats to be able to make this comparison, but he actually loved this appetizer. It's delicious and if you are still afraid of goat cheese you can use feta instead.

1 cup of good quality extra virgin olive oil
1 and 1/2 tablespoons herbs de Provence
3 big cloves of garlic - finely minced
1/8 tsp crushed red pepper
1/2 tsp fresh ground black pepper
1 lb of goat cheese or feta
Crackers or french bread for serving

*Combine oil, herbs, garlic, red pepper and black pepper. Pour over cheese; cover and marinate in the fridge overnight. Remove from the fridge about half an hour before serving and roughly slice into bite size chunks and stir to let the marinade coat each piece. Let cheese come to room temperature before serving to develop flavors.

~Serves 6 as an appetizer. Serve with crackers or french bread.

Caprese

You asked for it, you got it. This is the best Caprese in the world (so I have been told). In the summer all you need are a couple of grilled steaks and this stuff and dinner is served. Enjoy!

3 tbsp fresh lemon juice
2 large cloves of garlic - finely minced
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp red pepper flakes
3 tbsp of good quality extra virgin oil
1 and 1/2 lbs of tomatoes - I use garden fresh tomatoes in the summer and grape tomatoes from the grocery store when the good stuff is out of season. Just slice the grape tomatoes in half.
6 oz fresh mozzarella cheese drained and sliced or cubed.
2 tbsp thin sliced fresh basil leaves

*Whisk the lemon juice, garlic, salt, pepper, red pepper and olive oil together in a bowl. Set aside.

If you are using regular large tomatoes, slice them 1/4 inch thick and arrange on a deep platter with the sliced cheese. If you are using grape or cherry tomatoes, slice the tomatoes in half and dice the cheese into about 1/2 inch chunks and toss together on a deep platter.

Pour the dressing over the tomatoes and cheese. Sprinkle the basil over the top. Serve with garlic bread (see earlier post for my garlic bread recipe). If you use the sliced tomatoes and cheese its great to stack tomato then cheese on top and eat like an open sandwich. If you do the diced style just spoon the mixture onto the garlic bread.

Potato and Leek Soup with Lavender

I grow lots of lavender and lately I have taken to cooking with it. It's really nice and in my opinion you can use it just about anywhere you normally use thyme. Try this out for an introduction to this lovely herb.

4 slices of bacon
2 large leeks (white part only) - washed and sliced lengthwise then chopped into 1/2 inch pieces
8 cloves of garlic - minced
6 medium potatoes - peeled & diced
3 cups chicken stock
1/2 cup heavy cream
1/2 cup milk
1/2 tsp herbs de Provence
1/2 tsp ground lavender buds (you can use thyme if you don't have lavender)
salt & pepper

*Wash or soak leeks to remove any dirt or sand and set aside. Cook bacon in soup pot until crisp. Remove and drain on paper towels. Crumble and reserve. Add washed chopped leeks to bacon fat and saute gently until they are very soft about 10 minutes. Add garlic, potatoes and stock to leeks and simmer until potatoes are very soft about 25-30 min. Using a blender, puree the soup until smooth and return to pot. Add cream, milk, bacon, herbs de Provence and lavender and reheat until hot but not boiling. Salt & pepper to taste and serve.

~Serves 6

Italian Pasta & Bean Soup

I love the Pasta E Fagioli soup at Olive Garden. So, the last time I had it, I got out a pen an paper and made some notes to help me try to make it at home. This is what I came up with, I hope you like it!

1 tbsp olive oil
1 lb lean ground beef
Salt & Pepper
2 medium carrots - diced
1 stalk of celery - diced
1 medium onion - diced
5 medium cloves of garlic - minced
1 can 15 oz fire roasted diced tomatoes
1 box 32 oz beef stock
1 can 15 oz small white beans - drained
1 can 15 oz kidney beans- drained
1/2 tsp red pepper flakes (if you like it zesty add some more)
1 tsp dry oregano
1/2 cup small elbow pasta
Fresh grated Parmesan cheese for garnish
Garlic bread for serving

*In a large soup pot, heat olive oil for about a minute over medium heat. Add ground beef to the pot and cook for a few minutes breaking up with a wooden spoon. When beef is about half cooked, season with salt and pepper; add the carrots, celery and onion. Cook until veggies are slightly soft and the onions are translucent. Add the garlic and cook for about a minute more. Turn the heat up to medium high and add the tomatoes, beef stock, beans, red pepper flakes and basil. When the soup comes to a slight boil; reduce the heat to medium low and simmer for 25 minutes stirring occasionally. Then add the pasta and simmer for about 7 minutes more. Adjust seasoning with salt & pepper to taste. Top with fresh grated Parmesan. Serve with garlic bread.

~Serves 6

Dutch Oven - Sausage and Shrimp

Good God, just cook this! I would make this once a week if the guys would let me get away with it.

Be sure to use a heavy pan with a tight fitting lid when you make this. It helps to steam the potatoes and the shrimp.

1 tablespoon extra-virgin olive oil.
1 and 1/2 pounds (24 oz) bulk Italian hot sausage
1 large onion, thinly sliced
5 medium red potatoes, sliced in half and then sliced thin
5 large cloves garlic, minced
Salt and freshly ground black pepper
1/2 tsp red pepper flakes
1 cup dry white wine (Chardonnay is good)
1 pint grape tomatoes left whole
14 oz jumbo raw shrimp 27-30 count, peeled & deveined (just buy the frozen ones and thaw them in the fridge the night before).
1 lemon
1/4 cup flat-leaf parsley, chopped
More extra virgin olive oil for garnish
Garlic bread, for mopping up all of the amazing juices.

*Heat 1 tablespoon of extra-virgin olive oil, over medium heat. Add the sausage and brown while breaking up with a heavy spatula. When the sausage is just barely pink but nearly cooked through, add the onions to the pan and cook while the sausage finishes up. Add the potatoes and garlic to the pan with the sausage and onion and season with salt and pepper, to taste. Add the red pepper flakes. Pour half of the wine over the potato mixture, cover the pan with the tight fitting lid and cook for about 15 minutes. Remove the lid, add the tomatoes and gently stir into the potato mixture. Arrange shrimp on top of the potatoes and sausage and pour the remaining wine over the top. Season the shrimp with salt and pepper, to taste. Return the lid and cook until the shrimp turns pink, about 7 minutes.

Remove from heat. Top the shrimp with the juice of 1 lemon and big drizzle of extra-virgin olive oil then sprinkle with parsley. Serve in shallow bowls to hold the juice. Use the garlic bread to sop up the wonderful juices.

~Serves 6

Chicken Cacciatore

This dish is very family friendly and pretty darn light. I like to serve it with garlic bread and sop up the rich tasting juices.

4 bone in - skinless chicken breasts (the bone is important for full flavor)
Salt
Fresh ground black pepper
1 tbsp olive oil
1 medium white onion, cut in half and sliced thin
1 red or green bell pepper, sliced thin
12 oz white mushrooms, sliced thin
5 cloves of garlic, minced
1/2 cup of dry white wine (I like Chardonnay for this). You can use chicken stock instead...I guess.
1 can 14-1/2 oz fire roasted diced tomatoes
1/2 tsp dry thyme leaves
1/2 tsp red pepper flakes
2 dry bay leaves
more salt to taste

*Season the chicken with salt and pepper. Then, heat the oil in a large heavy saute pan over medium heat. Brown the chicken meat side down, about 8 minutes. Remove the chicken from pan and set aside for now.

Reduce the heat to medium low. Add the onion and pepper, saute and cook, stirring occasionally, until the vegetables begin to soften, and the onions are nearly translucent. Add the mushrooms cooking until the mushrooms begin to release their water and turn light brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes with their juice, thyme, bay leaves, red pepper flakes and salt to taste (about 1/2 tsp) and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is tender and cooked through, about 30 minutes longer.

~Serves 4-6

I actually decided a whole chicken breast is too much for one serving. So I have been using a big heavy knife and saw the breasts in half before I brown them in the first step.

You can also double everything but the chicken and serve the sauce over pasta.

Don't forget the garlic bread!

Garlic Hummus - With Vegetable Dippers

This recipe doesn't use any olive oil but it still tastes great. I serve this as an appetizer when my vegetarian and gluten sensitive friends show up.

2 cans 15.5 oz chick peas (garbanzo beans) - Drain one can, don't drain the other can
2 medium cloves of garlic - peeled
1/2 tsp dry thyme leaves
1/2 tsp ground cumin
1/2 tsp salt
10 grinds of fresh black pepper

*Place all ingredients in a food processor or good blender. Process until completely pureed. Serve with sliced vegetables like celery, carrots and mixed bell pepper slices.

~Serves 4-6 as an appetizer.

Vegetable Minestrone with White Beans

This soup is delicious and really healthy. Sometimes I make a pot and just reheat it by the bowl full all week for lunch.

2 tbsp extra virgin olive oil
1 large yellow onion - small dice
2 large carrots - large dice
2 celery stalks - sliced lengthwise and small diced
1 tsp salt
5 cloves of garlic - minced
1 can 14 oz of stewed tomatoes
1 32 oz box of chicken stock (or use vegetable stock to make this vegetarian)
2 cans 15 oz each of great northern beans (any small white bean is fine)
About 8 turns of fresh ground black pepper
1/2 tsp red pepper flakes
1 tbsp dry thyme
1 small bunch of kale, about 3 loose cups full - torn in small pieces and rinsed well.

*Add olive oil to a large soup pot over medium low heat. Add onion, carrots, celery and salt. Saute over medium low heat for about 15 to 20 minutes. Until veggies are tender. Add garlic and stewed tomatoes to the pot and cook for about 3 minutes breaking the tomatoes up with a wooden spoon. Add stock and beans with their liquid to the pot. Stir in the black pepper, red pepper and thyme. Cook at a low simmer for about 15 minutes. Stir in the kale and simmer for 15 minutes more. Adjust salt to taste and serve.

~Serves 6

Rustic Beef Stew

Perfect comfort on a snowy day.

1 lb beef stew meat or trimmed and diced beef rib meat
1/4 cup flour
3 tbsp vegetable oil
1 cup of red wine - I like to use a California Pinot noir - nothing too pricy, it just needs to taste good
4 or 5 - 14 oz cans of beef stock or broth - See note
1 - 6 oz can of tomato paste
2 large yellow onions - diced
2 large carrots - diced
4 medium potatoes - diced
2 celery ribs diced
4 cloves of garlic - minced
1 tsp dry thyme leaves
2 bay leaves
1/4 tsp crushed red pepper flakes
8 oz of fresh sliced mushrooms
Salt & pepper to taste

*Toss beef and flour together in a large bowl until beef is coated. Heat a heavy large soup pot over medium heat with the oil in it. Add beef to pan and lightly season with salt and pepper. Brown meat on all sides. Deglaze pan using wine and 2 cans of beef stock. Be sure to scrape all of the flavorful brown bits from the bottom of the pan. Simmer for 15 minutes to cook the alcohol flavor out of the wine. If this gets too thick you can add up to another can of stock a little at a time during this 15 minutes. Next, add another can of beef stock, the tomato paste, onion, carrots, potatoes, celery, garlic, thyme, bay and red pepper flakes. Bring to a low simmer and cook for one hour. Add the mushrooms and simmer for 30 minutes more. Remove the bay leaves. Serve.

~Note: have 5 cans of broth handy. I just add it a little at a time when it gets too thick for my taste. This is supposed to be a nice thick stew. Just make it as thick as you like it.

Serves 6-8

Spicy Sausage, Potato and Kale Soup

If you like the Zuppa Toscana at Olive Garden, try this recipe I think it's pretty darn close.

6 links of hot Italian sausage - casings removed
1 small white onion - diced
4 cloves of garlic - minced
3 medium russet potatoes - scrubbed and quartered lengthwise, then sliced thin crosswise
3 - 14 oz cans of chicken broth
Kale - stems removed and shredded into thin ribbons about 2 cups
2 cups of 1 percent milk
Freshly grated Parmesan
Salt, red pepper flakes and black pepper to taste

*Over medium heat in a large stock pot, cook sausage links while breaking up with a wooden spoon or spatula. When sausage is about half done add the onion and cook until onion is soft and translucent add the garlic and cook about a minute longer. De-glaze the sausage and onion mixture with the chicken broth. Be sure to scrape all of the nice brown bits from the bottom of the pan. Add the potatoes and bring to a simmer. Cook for about 15 minutes. Add kale and simmer for 10 minutes more. Add milk and heat thoroughly. Adjust seasoning with salt and pepper. I like to add a pinch or two of red pepper flakes at the end because I like it spicy. Sprinkle with Parmesan cheese.

Serves 6

BLT Chicken Salad with Homemade Ranch

This salad is a meal! And the homemade ranch can't be beat.

1 big head of Romaine lettuce - torn into bite size pieces
1 3 to 4 Lb store bought, cooked, rotisserie chicken - meat removed from the bones and diced.
1 Lb bacon - cooked and crumbled
1 12oz package of grape or cherry tomatoes - washed and cut in half
2 Ripe avocados - pitted and diced
1/2 Cup Parmesan cheese - shredded
Croutons - if desired
Homemade Ranch dressing - Recipe to follow
Salt + fresh ground pepper to taste

*Arrange lettuce on a large platter. Top with chicken, bacon, tomatoes, avocado, Parmesan and croutons (if desired). Top with homemade Ranch. Season to taste with salt & pepper.

Seriously Good Homemade Ranch dressing:
1-1/4 Cups buttermilk
1 Cup Mayonnaise
1 Tbsp apple cider vinegar
1 Tbsp California style onion powder
1/2 Tsp salt
1/2 Tsp freshly ground black pepper
Whisk together and refrigerate one half hour before serving.

Serves 4-5

Asparagus Saute

1 Lb asparagus - tough ends removed, cut into 1 inch lengths
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/8 Tsp crushed red pepper flakes
Salt & fresh ground pepper to taste

*In a heavy saute pan, over medium low heat; add olive oil and butter. Once the butter is melted add asparagus and saute for 3 minutes. Add red pepper flakes and saute for about 3 minutes more. Until asparagus is just tender and bright green. Remove from heat and add salt and pepper to taste.

~Note: If you crumble a bit of Feta cheese over this it is even better!
Serves 4

Hawaiian Style Chicken

3 Lbs boneless skinless chicken breasts or thighs, or a combination of both. Cut in about 2" chunks.
3 Tbsp all purpose flour
1 Tsp salt
1/4 Tsp fresh ground black pepper
4 Tbsp canola oil or vegetable oil
1 Onion sliced in half then in thin strips
2 Green bell peppers thinly sliced
2 Tsp peeled and grated ginger root
1/4 Tsp crushed red pepper flakes (or more if you like it spicy like I do)
2 - 8 oz cans of pineapple chunks and their juice
4 Tsp soy sauce
4 Tsp brown sugar
4 Tsp cornstarch
1/4 to 2 cups room temperature or cold chicken stock
6 prepared servings of Jasmine rice

* Preheat oven to 350 degrees. In a gallon Ziploc bag, place flour, salt and pepper. Add cut up chicken, close bag and shake to coat. In a very large skillet heat oil over medium heat. Cook the chicken in oil until browned on all sides. Lightly spray a 9"-13" baking dish with cooking spray. Remove chicken from skillet and arrange in the bottom of prepared baking dish. Cover with foil and bake for 40 minutes.

While chicken is baking, make the sauce. Using the same skillet and oil from the browned chicken, saute green pepper and onions for about 6 minutes, until soft. Add the ginger, red pepper flakes, pineapple with juice, soy sauce, and brown sugar. Stir to combine. Blend the cornstarch and 1/4 cup chicken stock together and add to the pepper and onion mixture. Stir to combine. Remove from heat. Take chicken from oven and pour the sauce over. Return to oven and bake for about 10-15 minutes more. Until chicken is tender and sauce is thickened.

~Note: If sauce seems too thick, you can thin it out with additional stock.

Serve over rice

Serves 6

Margarita Pizza

1 Premade thin and crispy pizza crust - like the 'Your Mama's Favorite' or 'Boboli' brand
Extra virgin olive oil
1 - 14.5 oz can of petite diced tomatoes - completely drained
12 disks natural whole milk mozzarella cheese - 2" diameter and 1/4" thick
Ground black pepper
More extra virgin olive oil for drizzling
Basil - chopped
Kosher salt

*Preheat oven to 400 degrees. Lightly oil the entire surface of the pizza crust (I just squirt a little oil on and rub it over the crust with my hands. Spread the well drained tomatoes over the crust leaving 1/2" uncovered at the outer edge. Arrange cheese disks on the pizza. Grind the pepper lightly over the entire pizza. Bake directly on the middle rack in the oven for 8-10 minutes. Remove pizza from oven and on to a cooling rack. Sprinkle with basil and salt to taste. Drizzle lightly with more extra virgin olive oil.

~Note: This should be served immediately while the cheese is nice and gooey. This is a delicious pizza, but you should eat it right away because it's not so great as leftovers.

Serves 4 as a main dish. Or 6 to 8 as an appetizer

Garlic Noodles

I really need to make this again and take a prettier picture. Anyhoo...This is a really quick easy side dish. It looks a lot better when I make it with bow tie pasta. My whole family likes it and it goes with just about anything.

4 Tbsp extra virgin olive oil
5 Cloves of garlic - minced or sliced (you decide).
1 Tsp crushed red pepper flakes
1/2 Tsp fresh ground black pepper
1/2 Tsp salt
2 Cups pasta cooked per the package directions and drained. (I really like the Barilla Plus pasta in the yellow box. It tastes great and it's good for you).
3 Tbsp chopped fresh cilantro or parsley
1/4 Cup grated Parmesan cheese

* Heat olive oil over medium low heat. Add garlic and saute slowly until soft, about 5 minutes. Add red pepper flakes, black pepper, salt and cooked pasta. Cook for one minute more. Remove from heat and stir in cilantro or parsley. Sprinkle with cheese.

Serves 4

Healthy Tortilla Chips

1 17.5 oz package of Mission Multi-Grain Tortillas
Pam Olive Oil Cooking Spray
Kosher salt (if you have it) regular salt will work fine. I'm just kind of a chunky salt fiend.

*Preheat oven to 350 degrees. Using a pizza cutter; cut the tortillas into eighths. Arrange in a single layer on a baking sheet. Lightly spray with cooking spray; sprinkle with salt. Bake for about 5 minutes (keep an eye on it). Remove from oven when the edges are lightly browned. Cool completely.

Makes 80 chips

Easy Blender Salsa

2 Seeded jalapenos - quartered
2 Medium garlic cloves peeled and sliced in half
1 14.5 oz can of petite diced tomatoes with juice
1 Tsp salt
1 Tsp ground cumin
1/2 Medium yellow onion - small diced
3 Tbsp fresh cilantro - torn into small pieces

*Place the jalapenos, garlic, salt, cumin and canned tomatoes in the blender. Puree until smooth. Pour into serving dish and stir in onion and cilantro.

~Note: You can use garden fresh tomatoes in this recipe. Just blanch 5 big tomatoes for about 30 seconds. Remove from boiling water, slip the skins off and use in place of the canned tomatoes.

Makes about 2-1/2 cups salsa

Fried Egg with Feta & Dill

1 Tbsp butter
1 Egg
Salt & pepper to taste
1/2 tsp fresh or dry chopped dill
2 Tbsp water
1 Tbsp crumbled feta cheese

*In a small skillet; melt butter over medium heat. Carefully crack egg into pan. Cook for about half a minute until the white starts to set. Sprinkle egg with salt, pepper & dill. Add the water to the pan and cover the pan with a lid or foil. This will steam cook your egg to perfection. It is ok to peek after a minute. Just cook it until the egg is as done as you like. Remove pan from heat and sprinkle cooked egg with the feta cheese.

~This is good with whole grain toast lightly sprinkled with olive oil and a pinch of salt, then rubbed with garlic.

Penne Pasta with Sausage and Peppers

Nothing makes me happier than cooking a hearty tomato and sausage pasta sauce. I like cooking with wine. Sometimes I even put some in the food.

1 lb Ground hot Italian sausage
1/2 Yellow onion - diced
2 Bell peppers - very small dice (I use a mix of yellow, red and orange. But use whatever you have).
4 Big cloves of garlic - minced
1/4 Tsp red pepper flakes
1 Tsp dry basil
3/4 Cup dry red wine (Shiraz or Cabernet Sauvignon work great).
1 - 15 oz can of petite diced tomatoes (juice and all).
1 - 15 oz can of tomato sauce
1/2 Cup of tomato juice (or a 5.5 oz can).
Salt and pepper to taste
5 Big handfuls of penne pasta (I really like the Barilla Plus pasta in the yellow box. It tastes great and it's good for you). Cook pasta according to package directions and drain.
1/4 Cup shredded Parmesan cheese

*In a very large skillet; cook sausage while breaking it up with a spatula. When sausage is almost done but still just barely pink, add the onions and peppers. Cook for about 5 minutes more. Add garlic, red pepper flakes and basil. Cook for a few more minutes being careful not to burn the garlic. Deglaze the pan with the wine. Cook this mixture for a couple of minutes to reduce the wine by about half. Add the diced tomatoes, tomato sauce and tomato juice. bring to a low simmer and cook for 40 minutes. Adjust the seasoning by adding salt and pepper to taste. Stir in cooked pasta and garnish with shredded Parmesan cheese.

Serve with garlic bread and green salad.

Serves 6

Garlic Bread

I think this is the only way to make garlic bread. The olive oil and rubbed garlic gives such great bold flavor.

1 Loaf of white or wheat french bread - cut in 1/2 inch thick slices
Extra virgin olive oil
2 big cloves of garlic - peeled
Salt
Dry or fresh finely chopped parsley

*Preheat the oven to 500 degrees. Lay sliced bread on a baking sheet in a single layer. Drizzle the bread with olive oil and sprinkle lightly with salt. Toast the bread in 500 degree oven for about 5 minutes. Keep an eye on it! I'm sort of famous for burning the bread and setting the smoke alarm off. When the bread is toasty brown at the edges, remove from oven and let cool for about 5 minutes. When the bread is cool enough to handle; rub the surface of each slice with peeled garlic clove. Sprinkle bread with parsley and serve.

~Note: If you put the olive oil in a little condiment squeeze bottle it makes the drizzling much easier (see picture).

Serves 6-8

Cooking Blog - Introduction

I made a cookbook for my daughter in law Kristin as a bridal shower gift. The title of that cookbook and the title of this blog are identical. The name comes from the well known fact that I generally burn the garlic bread and set off the fire alarm. I hope this is not the only mistake of mine she learns from.