Sausage & Broccoli Pasta

“I hope you are going to blog about this; it is delicious” “I am going to have this for lunch on Monday; maybe even tomorrow too” just a couple of quotes from my fam after eating last night’s dinner. So here I am going to share it with you. Though a little back story, it was NOT what I had intended on making at all. I had some chicken thighs that needed to be cooked and I wanted to do a sheet pan chicken thigh and veggie dinner; until I opened the package; damn they had been in the fridge too long and went right into a sealed bag into the trash. So this was a back up plan as I also had some sweet Italian sausage in there that needed to be cooked. Thankfully they fared far better and made a great quick simple meal.
IMG_3999.JPGI am still trying to go through the freezer; I know; how deep is that damn thing that I am going on what 2-3 months of trying to use up what is in there. I had seen enough progress so that I took everything out the other day and placed it on the counter. Then called my husband out of his office to “come and pick something out for dinner” he picked arancini (fried Italian rice ball) and egg rolls – Um no thank you! That night was arancini; the next night was the egg rolls. It’s a good thing he is cute!

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I spy in the upper right hand corner my Godiva bottle*Chocolate Martini’s was also on the menu 

Back to how my Italian sausage and a few things from my freezer turned into a quick, simple and blog worthy dinner. When I laid everything out on the counter from the freezer I noticed the broccoli that I put in there from my garden was getting beat up a bit. Apparently being in there since September and getting knocked around a bit it was turning into smaller and smaller pieces. So I thought it best to use it or lose it. I have homemade chicken stock in there majority of the time; thankfully so I added a little pasta and voila dinner.
IMG_3995The best tip I can give you is brown the sausage; without browning it in the pan and letting the pan get all dark in coated with the yummy bits, I am not sure my fam would have been raving about it. The browned sausage made all the difference in the world. The chicken stock helped to deg-laze the pan which gave such a deep rich flavor to the otherwise boring pasta.
IMG_3996I didn’t and usually don’t measure anything so I am going to ballpark it for you!

3 links of sweet Italian sausage – casing removed
1 pound broccoli
1 pound penne pasta – cooked to the packages direction
2 cloves of minced garlic
1 cup chicken stock
3 tablespoons butter
Salt and pepper to taste
¼ teaspoon red pepper flakes
¼ cup or more Parmesan cheese – grated plus more for serving
Olive oil

Add a little olive oil to your pan and let it get warmed up, add the sausage; breaking it up and letting it get brown. Remove and set aside.
IMG_3997Add the broccoli and let it get a little browned on each side. Add the red pepper flakes and a little salt and pepper to taste. Add the sausage and pasta back into the pan. Add the butter and Parmesan cheese and let it meld.
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Serve and enjoy!

Corned Beef & Cabbage – Hash

Did you pick up your corned beef for next weekend? I was sitting here wondering about the origin of the New England boiled dinner and why it is synonymous with St Patrick’s day! So instead of writing I have been reading. What I came up with is it was basically a poor man’s meal. Brisket is a cheaper cut of meat, corned comes from the large salt pieces to cure it. Americans didn’t invent it, it didn’t come here with the Irish immigrants, from what I read they are not eating this meal next Sunday in Ireland. the English were boiling meat long before we made this a staple here in New England on St Paddy’s day.

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this is an older picture of the same meal – been making this for YEARS!

None of this has changed my mind on whether or not I am going to make it next weekend; I am and yes I picked up my corned beef along with many other people. It was actually kind of like a frenzy at one of the stores I went to. Well there was a few people who were grabbing 3 or 4 of them a little more aggressively than I thought warranted.

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chopped up leftover corned beef hash

Confession time I actually made this last weekend as well. I was craving corned beef hash and yes I could have just bought a chunk of beef from the deli but it’s just not the same as having all the veggies and cabbage cooked in the salty water. In my reading this morning I am going to do something a little different for me. I am going to add beets to the pot. I don’t know of anyone that adds beets to their boiled dinner. But I am going to try it out. And I am looking forward to making red flannel hash which I have never had and honestly never really thought about why it was called that. So now I am interested it trying it next week.
img_3964.jpgSince this is such a simple meal and you can totally make it your own here is just the basic information.

Ingredients
2 Corned beef – flat cut or point cut / either is fine, I like point cut better – always 2 think leftovers
Potatoes – peeled and chunked – you don’t want them too small they will disintegrate
Carrots
Rutabaga
Cabbage
Bay leaf
Peppercorns

Above is what I grew up with and still make. But you can use any root vegetable you like. Parsnips, turnip, beets.

Directions
Place the corned beef in a large pot and cover with cold water. Add a bay leaf or two, some pepper corns. Bring to a boil and then lower the temp so it is simmering. Place the cover to your pot a little crooked so the steam can escape. Simmer for 3+ hours till the beef is nice and tender. Remove the beef to a plate or bowl and cover with tinfoil. Place the potatoes and veggies in the same water and bring to a boil, lower and simmer for about an hour till the rutabaga is soft. Add the cabbage during the last 15 minutes.

Veggies can be cooked separately if you would rather; but that’s a lot of dishes to clean. You can also stagger the veggies.  Rutabagas take the longest, then carrots and finally potatoes.
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Corned beef hash

leftovers
onion – diced  – I had some shallots so I diced one of those up too
olive oil
egg

dice up the veggies and beef. In a fry pan add a little oil and saute the onion. add the veggies and fry up till crispy edges, add the beef and cook till all warmed through. top with a poached or fried egg.
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Linguine with lemon garlic shrimp

Did you think I wasn’t going to post today? The weekend has really gotten away from me; yet again. So many things to do and no time to do it all. I spent most of the morning making breakfast and meal prepping for dinner and the week. And then I convinced my husband to “help” me build a bed frame; with two bottom drawers; at my dad’s house. (We need some good karma – so far the last three months we have had nothing but terrible luck) So I basically handed him the pieces he asked for and held the other end of whatever needed to be held. It took “us” three hours I figured if I had to do it by myself it would have taken me ALL day at least I’d hope it would be just one day; the instructions had 26 steps ugh!
IMG_3959.JPGI planned on trying two new recipes this last week, I ended up only getting to one of them; the whole time vs. life thingy; but it was so easy and really delicious, it also re-heated quit nicely and it is totally worth sharing with you all. I am looking forward to making the other dish; wine braised chicken.
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Ingredients

Kosher salt
1 lb. dried linguine
1 lemon
2 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs unsalted butter
3 medium cloves garlic, thinly sliced
1/8 to 1/4 tsp. crushed red pepper flakes
1/2 cup dry white wine, such as Pinot Grigio
8 ounce mascarpone cheese
2 Tbs thinly sliced chives or scallions

Directions

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta.

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It helps me to keep my ingredients lined up in order next to the stove

finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.
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In a 12-inch skillet, melt the butter over medium heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.
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Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve
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Another excellent recipe adapted from Fine Cooking

Sausage, spinach, tomato tortellini soup

Soup is my jam period – I mentioned quite a while ago my dream of opening a soup joint or something along those lines. I also share quite a few soup recipes on this blog and I am pretty  sure I will continue to do so. Every time I make a soup that makes me smile, and no not all of them do, I have failed or made just meh soup before but my successes far outweigh my failures. When it is a fabulous one I say out loud to no one in particular “the world needs to have this” and since I don’t have a soup joint and I don’t know everyone in the world I will share another warm, tasty, comfort bowl full of goodness with you all.
img_3953.jpgMy husband even said this was his favorite soup that I have made, that’s saying something! It is definitely in my top 5 but I have made and shared some pretty incredible soups over the years.
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The one common denominator is homemade chicken stock. If you are still not making your own broth, we need to talk. It is SO easy to do using your slow cooker and a leftover chicken carcass. Put the chicken in the bowl add a couple of roughly chopped carrots, celery, onion and some garlic. Cover with water and place on low overnight. In the morning strain out the liquid gold and discard of all the veggies and bones. Taste it to see if you like it or if it needs a little salt. I let it sit all day or overnight in my fridge to let the fat solidify so I can remove it all. Freeze it or use it now!

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Start by using the best ingredients you can find and your soup will be delicious!
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Sausage, Spinach, Tomato, Tortellini soup
2 tablespoons olive oil
8 ounce sweet italian sausage, casings removed roughly 2 long links
1 medium onion, diced
2-3 cloves of garlic, minced
¾ teaspoon dried oregano
6 cups chicken broth
1 14.5 ounce can crushed tomatoes
10-12 ounce package of fresh or frozen cheese tortellini
5-6 ounces baby spinach
Kosher salt and freshly cracked black pepper
Freshly grated Parmigiano-Reggiano cheese

Heat the oil in a large stock pot over medium heat. Add the sausage and break it up a bit, add the onion and cook till the sausage is cooked through a little browned, about 10 minutes making sure to break up the large chunks. Add the garlic and the oregano cook for another minute.
IMG_3950Add the broth and the tomatoes. Raise the heat to high and bring to a boil. Add the tortellini, lower the heat to a simmer. Cook till the tortellini is tender, according to the package directions about 5 minutes. Stir in the spinach, and cook till it is just about wilted. Season with salt and pepper, grate some fresh parmigiano-reggiano cheese over it and serve.
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Recipe adapted from Fine Cooking magazine

turkey rice soup – tis the season

I would love to say I am getting ready for the big game later today, don’t get me wrong I am super pumped and looking forward to it. I just am bummed that my husband and I are both sick, mostly now just congestion and a persistent cough; so we can’t have friends over, I have to call my in-laws and tell them to stay home and I feel so bad but I will not be the one to get them sick. I am going to have one of my kids bring them over a portion of our Super Bowl spread that I am serving to just us.  GO PATS!!!!

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better than anything I could have bought!

What is on your menu today? We are having meatball grinders, wings of some sort, jalapeno popper dip that I had for the first time a couple of weeks ago and loved it. I was originally going to share that recipe with you but will need to wait on that since I wasn’t able to make it and take pictures for you. I will work on that!

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turkey broth frozen into 2 cup portions

I hope you forgive me for posting another soup recipe but tis the season and there really isn’t anything more comforting than a bowl of homemade warm soup. One day last week my daughter offered to grab me soup from somewhere up town, she mentioned a few places that have soup and while they are OK I went over in my fever induced head each one and knew they were all going to be a disappointment – apparently I have become a soup snob. Which is why I made my own last night for dinner.

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turkey rice soup with garlic cheesy bread

You can build so much flavor in your own kitchen plus add ingredients you like and have on hand. I had 8 cups of turkey broth in my freezer from Thanksgiving, a package of turkey cutlets in the fridge and always have vegetables on hand.  Here is how I made this particular soup but feel free to use the concept and use your own ingredients.
IMG_3931Turkey rice soup

8 cups turkey broth
4 turkey cutlets
1/4 cup Jasmati rice
2 small onions – diced
3 carrots – diced
2 ribs celery – diced
Salt and pepper
Olive oil

Using the same pot, so you can build flavors. season both sides of the cutlets and brown in a little bit of olive oil. remove once browned on both sides and set aside.

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building flavor

 

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Nothing but flavor right there

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make sure to scrape up all the brown aka flavor

Add the onions, celery and carrots, if needed add a small amount of oil. Cook for a minute or two. Add broth and rice plus any of the juices from the cutlets.

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only takes about 5-8 minutes for the broth to thaw


bring to a boil and simmer for 20-30 minutes.

Crispy Potato Gnocchi & Pesto

It is a pretty big day here in New England. The Patriots are playing for the AFC championship later today. We were supposed to get 1 to 2 feet of snow I guess at one point they said 30+ inches. But it looks like 6-7 inches, guess it was fake news. I really wanted at least a foot; I mean I feel if it’s going to be this cold at least it can be beautiful and I got snowshoes for Christmas that I want to try them out.
IMG_3927.JPGA friend of mine posted this little Sunday prayer that is quite clever and made me laugh so I have to share it.

Our Brady, who art in Foxboro, hallowed be thy arm. Thy title will come, it will be won, in Kansas City as it is in New England. Give us this Sunday, our weekly win & give us many touchdown passes, but do not let the Chiefs pass against us. Lead us not, into frustration, but deliver us to the valley of the sun. For thine is the MVP, the best of the AFC, & the glory of the Patriots, now & forever, AMEN!!  GO PATS!!!
IMG_3902.JPGBack to food – I still have some gnocchi that I was going to either freeze or make something. I think i mentioned my freezers are ridiculously full so I ended up making something pretty delicious that I wanted to share with you. Honestly I have no idea why I have never made them before. Potato Gnocchi; I feel I have to specify that they are potato since there are many variations out there in the world. But who doesn’t like crispy potatoes and why wouldn’t a crispy potato gnocchi be marvelous? Well it is so here you go!
img_3908.jpgCrispy Potato Gnocchi & Pesto

Ingredients
Package of gnocchi – or make your own if you adventurous (I plan to try making my own some day)
1 tablespoon olive oil
1 tablespoon butter
¼ cups Basil pesto – store bought or clink on the link here cookingatclarktowers basil pesto  

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Bring a pot of water to boil, add the gnocchi and when they float to the top remove them from the water.
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In a saute pan heat a tablespoon of olive oil and a tablespoon of butter, once hot add the gnocchi, try not to over crowd (like I did) or they will steam instead of fry (like mine did) let them brown before turning over, brown them all over.
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Remove to a shallow dish and cover with about a quarter cup +/- of pesto. Sprinkle with freshly grated Parmesan cheese and enjoy!
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Recipe adapted from two peas & their pod

BBQ pulled pork pasta

I know I have mentioned several times that dinner sometimes comes from whatever I have on hand. There are certain leftovers that I admit kind of stump me with how I can re-invent them. There are only so many pulled pork sandwiches one can eat; at least once the coleslaw is gone.
img_3897.jpgI was going to make nachos with the leftover BBQ pulled pork but I just wasn’t feeling it. So I decided to try something new; to us and has a little more substance than just tortilla chips with toppings. It does help that I do have a well stocked pantry and I am on a kick to start cooking with what I have on hand and only shop for the essentials.
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I would love to tell you that I succeed with cleaning out the freezer and pantry but after a few weeks I usually cave and get bored with what I have on hand. Though right now I couldn’t fit one more thing in my freezer and my pantry is a train wreck so I am going to try really hard this time.
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I would probably use a creamier cheese next time I make this, only because cheddar; while one of my favorites was a little hard to stir it into the pasta and meat mixture. Also if you don’t have cumin on hand you can use one of the following chili powder,  Garam Marsala, ground coriander, or curry powder.
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Ingredients
1 package (16 ounces) penne pasta
1 medium green or red pepper, chopped
1 medium/large cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
BBQ pulled pork, approx 16 ounces
1 can mild rotel
1/2 cup beef broth
1 teaspoon ground cumin (I used Garam Marsala – it was in my pantry)
1 teaspoon pepper
1/4 teaspoon salt
1 cup shredded cheddar cheese (a creamier cheese would be great here – Goat cheese, feta or even mozzarella, grueyre)
1/4 cup chopped green onions

Directions
Cook pasta according to the directions on the package

Heat the butter and oil in your skillet, saute the onions, pepper for 3-5 minutes on med-low heat or until they are soft. Add the garlic, cook for another minute or so. Add the pork, rotel, broth and cumin. Saute until heated through.  Add the cheese at the last minute just till it melts. Serve and sprinkle with a few green onions.
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Beef and Guinness Stew

I should be writing about something you can make for your Thanksgiving dinner but I made this for dinner last night and it is just too good not to share immediately and it might be something to make on the Sunday after the holiday when you have had enough of turkey leftovers.

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Loved the oven roasted potatoes

A few week ago a couple of girlfriends and I went on a road trip to Simon Pearce a handmade glassware company; its about an hour and half from my house in Quechee, VT. This is my second visit to the combination store, glass blowing workshop, restaurant and bar.

My first visit was on Mother’s Day which happened to be a lovely day in May when my husband and I were on our way back from a weekend in Montreal. It was an unexpected treat. The property is on the river and there is a beautiful covered bridge and waterfall which you can enjoy while eating your meal.

May Simon Pearce

our May visit

I would suggest if you want to eat here; and you should; put your name in for a table and then walk around the store and glass blowing workshop. Learn from our mistake, well mistake is a little harsh. It just gave us more time to walk around.

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I’m a dork I used a clothespin because I couldn’t figure out my daughters stand – till this morning

Both times my food was excellent and I would go back again; although after talking with our waiter and him bringing over a copy of the latest book that has some of the recipes included in it and of course I ended up buying it. Between me and my daughter (mostly my daughter) we are going to need a library just for our cookbooks/magazines.

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I had a 4 pound chuck roast I cut up

IMG_3647So I had their beef stew and the depth of flavor was so intense I figured it had to have been on the stove or in the oven for hours. I was pleasantly surprised that we were eating in just about 2 hours and most of it was the pot simmering on the stove.

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all the love on the bottom of the pan – scrape it up when you add the liquid

IMG_3650My daughter came home after work and reheated a bowl for herself and said it was ridiculously good and worth buying the book for.
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after an hour and half

Beef and Guinness Stew with oven-roasted potatoes
This is exactly how their recipe – I will also share how I made mine

Ingredients:
2 & 1/2 pounds of beef, cut into 1-inch cubes
2 tsp. Salt
1 tsp. black pepper
3 tbsp. olive oil

Instructions:
Season the beef with salt and pepper. In a large stewpot, add 1 tablespoon olive oil and brown the beef in batches, adding 1 tablespoon olive oil to each batch, over medium high heat. Using slotted spoon, remove the beef from the pot and set aside.

3 carrots, peeled and sliced (blanch and set aside)

1 large onion
2-3 cloves garlic
4 sprigs fresh thyme
1 bay leaf
2 tbsp. Flour
1 bottle Guinness Stout
2-3 cups beef stock
(I used my carrot water and added a tablespoon of beef base plus a container of unsalted beef broth so mine was a little less thick than there’s)

Add onions and a small amount of olive oil to the stewpot and cook over medium heat until translucent. Once the onions are caramelized, add garlic, thyme, and bay leaf and cook for 5 minutes. Add flour and mix well. Add the browned beef back to the pot and add the Guinness. Bring to a boil and add beef stock. Bring the mixture back to a boil, reduce the heat, and simmer for 1 & 1/2 hours, or until the beef is tender. Add the carrots and adjust the seasonings before serving

Ingredients:
2 pounds small red potatoes
1/4 cup olive oil
Kosher salt and freshly ground pepper
1/2 tsp. Paprika

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the Paprika added a little heat – which was nice!

IMG_3652Instructions:
Cut potatoes in quarters.  In a bowl, toss potatoes with olive oil, salt, pepper, and paprika. Spread potatoes on a baking sheet in one layer (do not overcrowd). Roast for at least 1 hour in 400 degree F oven or until brown and crisp. Flip twice during cooking to brown every.

Recipe from the Simon Pearce Restaurants

Creamy Pasta and Beef

Tis the season for comfort food – do you really need a season to enjoy comfort food? I don’t think so! I know I can and do make and enjoy a comfort meal more times than not. My comfort food go to meal starts with roasted chicken. I can and have roasted a whole chicken for Sunday dinner more times than any other Sunday meal. Sometimes I even roast two. Which is why there are at least 3-4 containers of chicken stock in my freeze at all times.
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Soups are another one of my comfort food staples. I usually make a soup over the weekend for a quick grab and go lunch option for the week. So I guess it’s good thing I always have stock available. Maybe it’s all part of the cooking equation; I have so I make. That kinda makes sense now that I say it out loud.

Maybe they call it comfort food because it’s on the heavier side of the food pyramid? (I do know that it isn’t) For the record I love salads but I wouldn’t call it comfort food. I would call it more of a necessity, again probably because of the roasted chicken dinner with mashed potatoes and gravy and the rich broth soups I need or should eat a salad or two only so the scale doesn’t roll it’s eyes at me; another for the record – it does all the time.
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So here is a quick and easy comfort food meal that you can make any night of the week. And maybe make a tossed salad to go along side of it. Plus don’t forget the fresh loaf of bread; remember you are also eating a salad so it’s totally legal.

Ingredients
box of medium pasta shells – cook according to directions and set aside
1 tablespoon olive oil
1 pound of ground beef
1 medium sweet onion, diced
3 cloves garlic, minced
1 1/2 teaspoon Italian seasoning – if you don’t have this see below
2 tablespoons all-purpose flour
2 cups beef stock
15 ounce can of tomato sauce
¾ cup heavy cream
Kosher salt and freshly cracked black pepper
1 1/2 cups shredded extra-sharp cheddar cheese

Directions

Heat olive oil in a stock pot or large skillet over medium high heat, add the ground beef, crumble and brown till cooked through ;drain the excess fat and remove the beef to a bowl or plate.

Add the onion cook for about 2-4 minutes until they are translucent then add the garlic stirring frequently. Cook for another minute or so. Add seasonings cook for another minute or so. Add the flour and cook till it is slightly browned this should take a couple of minutes.

Gradually whisk in the beef broth and tomato sauce. Bring it to a boil; reduce heat stir occasionally and simmer until it thickens around 10 minutes.
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Add the Pasta, beef and cream until everything warms and melds together. Season with salt and pepper and serve immediately.  

If you don’t have a jar of Italian seasoning – it is generally made up of the following spices so I suggest adding a sprinkle or two of the ones you do have. Or pick the ones you like the best. Oregano, Marjoram, Thyme, Basil, Rosemary, Sage and Parsley

adapted from online Damn Delicious

Easy no-fry Eggplant Parm & Garden Salsa

OK so you are probably wondering when she is going to stop writing about her damn garden; but this year was a super year and I need to use up or give away what I pick; plus the season is winding down. It is Labor day weekend, there are school buses everywhere and we are supposedly not supposed to wear white anymore – pfff I wear what I want!
IMG_3103.JPGSo this week was another one of those busy weeks but I had a plan to use up what I have for tomatoes and peppers. I came home from work on Wednesday and started chopping. Halfway through we lost power so I finished chopping by candlelight. I made a pretty large bowl of salsa with my tomatoes, green peppers, onions and jalapenos. It was pretty cool since I haven’t been able to make it in a couple of years; it was a terrible year for green peppers last year and the year before I didn’t get any tomatoes. Yeah I know I could have gone out and bought some of what I needed  but that just doesn’t appeal to me for making “homemade salsa” I have issues I know!
IMG_3094Tonight (Thursday) I wanted to use up all the eggplant that was in the fridge. This is only the second year of growing eggplant and who knew there were SO many kinds out there. I had only seen the large oblong ones from the store but mine are long and thin. Which is great for slicing up and adding them into things. I know I have shared this recipe before but it is worth repeating since it comes together fast and tastes excellent with probably the fewest iIMG_3095
I add Sweet Italian sausage basically because I love it, and I think it brings a lot to the dish and my husband won’t ask why there is no meat. I very rarely keep the sausage link as a full link. For this recipe I sliced a couple of the links into coins or minim meatballs. I do this for spaghetti sauce sometimes; or I’ll remove the casing and smash the sausage up and brown it. Either way I am all in.
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I deglazed the pan with a little leftover red wine – totally optional

 

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I put this a baggie for another use – fridge or freeze it for another day!


Mock Eggplant Parmesan

1 large or several small Eggplant(s) diced
Marinara sauce – your favorite jar
1 small Onion diced
1 package Mozzarella
2 links Sausage (optional)

Saute the onions until they sweat, add the sausage if you are using it. Cook the sausage till it is done. Add the marinara sauce, stir and then add the mozzarella. Cover and let it simmer for about 30 – 40 minutes.

Serve with a side salad and some bread

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I posted this recipe way back in 2013 wow I have been doing this a long time!


Homemade Garden Salsa

6 tomatoes (roma)- seeded diced
1 Green bell pepper – seeded diced
1 Onion – diced
2 Jalapeno peppers – seeded chopped
5-6 cloves of garlic – pressed
1 Lime, squeezed
Fresh cilantro – chopped
Kosher salt
Fresh ground black pepper
dash Balsamic vinegar
1-2 packets of sweet and low

Dice and seed the tomatoes and set aside to drain while you dice the peppers and onions, press the garlic, and chop the cilantro. Mix everything together add a dash of balsamic vinegar, salt and pepper to taste and a packet or two of sweet and low.

Hint 1: you can make it hotter by leaving the pith and seeds in the jalapenos or milder by removing them before chopping.

Hint 2: By seeding the tomatoes your salsa will be less watery