Simple Sausage and Peppers

Are you ready to get your Italian on?

20140318-081627.jpgI’ve had this food blog for almost a year and I really haven’t shared many Italian recipes. For SHAME. But today I am fixing this with a simple, savory, meaty and veggie dish: My Simple Sausage and Peppers

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I like this recipe because it is easy, quick and delicious! And look how colorful it is! This was definitely one of my favorite dishes to photograph! Such a beauty!

20140313-223046.jpgBecause I usually cook for myself and a 6’4″ man with a super fast metabolism (Love you, taller half!), I usually make this sausage and peppers with pasta. But if you aren’t cooking to feed a small village you could use this as a pizza topping or just eat it alone with some fresh bread (or not-so-fresh bread) to sop up all the juices. Mmmm

20140313-223056.jpgThe main ingredients you need:

  1. Onion
  2. Garlic
  3. Sausage (pork, chicken or turkey)
  4. Bell Peppers
  5. Diced tomatoes
  6. Dried spices (oregano, parsley, basil)

You can use any sausage you like, but this dish ALWAYS tastes better with the non-precooked sausage.  I recommend Shady Brook Farms Hot Italian Turkey Sausage or any other sausage that is not precooked. The dish will have more flavor if you start with uncooked sausage.

20140313-223121.jpgStart by slicing the peppers while the sausage cooks in the skillet.

20140313-223138.jpgAfter the sausage is cooked, add the peppers.

20140313-223148.jpgThen add the diced tomatoes and the spices. Stir to combine and then cover and cook on low-medium heat until the peppers are the desired softness (I cook for about 5-8 minutes)

Toss with some cooked pasta or enjoy with some fresh bread.

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Mangia!

Recipe: Simple Sausage and Peppers

Yield: 4-6 servings (when made with pasta)

Ingredients:

  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 4-6 hot Italian sausages (1lb), casing removed and chopped (Shady Brook Farms Hot Italian turkey sausage is my favorite – but you can use your favorite)**
  • 2 bell peppers, sliced (I used 1 green and 1 red)
  • 1 14oz can of diced tomatoes with the juice (not drained)
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp of granulated sugar
  • 1/4 tsp crushed red pepper flakes (more or less depending on how spicy you like it)

Instructions

  1. In a large skillet add the onion, garlic and oil.  Cook on medium heat until the onions start to soften 5 minutes.  Then add the chopped sausage to the pan (if you are using very lean chicken sausage you may need to add a little more oil).  Cook on medium heat until onions are translucent and sausage is fully cooked.
  2. Add the sliced bell peppers and diced tomatoes with the juice to the pan.  Add all the spices and stir to combine everything.  Cover the skillet and cook on low-medium heat for about 5-10 minutes until the peppers are a little tender (or a lot tender – depending how you like it)
  3. If you are pouring over pasta – Add the entire pan of sausage and peppers to the pot of drained pasta -stir to coat the pasta. (I make 3/4 -1lb of pasta)
  4. Serve with shredded Parmesan or pecorino romano cheese

Mangia!

** If you use precooked chicken sausage (or any sausage with a very low fat content), you will need to add some extra oil to the pan to cook the sausages. For full pork sausage, you may need to drain some of the fat that cooks off.  I usually use uncooked turkey sausage (Shady Brook Farms Hot Italian) and I do not drain any fat that cooks off – because there is very little.

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Spinach and Broccoli Artichoke Dip

What are you eating on Super Bowl Sunday?  My answer is (usually) a lot.

20140131-194900.jpgLet’s get a little more specific. How about something warm, cheesy and spicy and still have some healthy stuff in it?  Then you will LOVE this Spinach and Broccoli Artichoke dip!

20140131-194828.jpgI’m not the biggest football fan, but I do LOVE an excuse to eat snacks and hang out with friends! Bring on the football!

20140131-194847.jpgThis recipe is a spinoff of your typical spinach artichoke dip, but it has a few extras in it that really make it special.  Lets go over the major players in our game:

  1. Spinach
  2. Broccoli
  3. Canned artichoke hearts
  4. Cream cheese (sounds unusual, but totally delicious)
  5. Greek yogurt (adds that extra creaminess!)
  6. Mozzarella
  7. Parmesan
  8. Garlic (because everything is better with it)

It is easy to assemble (all in one bowl), pop it in the oven and you have your warm and creamy dip in 25 minutes!  I know cream cheese sounds a little unusual but you won’t taste any cream cheese flavor (I promise!); it will just add creaminess.

20140131-231211.jpgThis dip will fit nicely in an 8×8 or 9×9 but I got a really awesome Le Creuset stoneware dish (1.75 qt) for Christmas that I really really really wanted to bake something in. It’s a really pretty blue color so it looks nice (it really does!) and it is heavy so it keeps food hot longer.   It’s amazing and I love it! – thanks Ro and Nancy! 

20140131-194934.jpgSprinkling some extra cheese on top – Mmmmm melty cheese!

20140131-194945.jpgDid I mention I snuck extra veggies in this dip? You get spinach, artichoke AND broccoli!

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What a beaut, right? Most of my kitchen stuff is hand-me-down or picked up at garage sales – so I really wanted to flaunt my fancy new baking dish! 🙂

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But most importantly is the warm, cheesy, creamy and veggie-filled dip that was made in the pretty dish!  Just another delicious way to get more vegetables in your diet!

Happy Snacking!

Recipe: Spinach and Broccoli Artichoke Dip

Yield: About 3 and 1/2 cups

Ingredients:

  • 8oz of cream cheese, softened*
  • ¼ cup plain Greek yogurt (I used 2%)
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 package (10oz) frozen chopped spinach, thawed and drained
  • 1 cup of broccoli, chopped small
  • 3 cloves of garlic, minced (optional)
  • ½ cup grated Parmesan- reserve a handful to melt on top
  • 1 cup shredded mozzarella, divided –  ¼ cup reserved to sprinkle and melt on top
  • salt, to taste
  • sprinkle of crushed red pepper flakes

Instructions:

  1. Preheat oven to 350 F.
  2. In a large bowl stir the softened cream cheese and Greek yogurt together until smooth.  Then add in the remaining ingredients and mix together. Spoon into 8×8 or 9 inch pie plate or oven safe dish. Bake 20-25 minutes until lightly browned.
  3. Remove and sprinkle the reserved cheese on top and bake for another 2-3 minutes just until cheese is melted.

Serve warm with pita chips, pretzels, crackers or veggies.

*If you want to soften the cream cheese quickly, place the fully unwrapped cream cheese in a microwave safe dish and microwave it for ~15 seconds.