Oh my gravy all over my two scoops rice (that’s OMG! In my world), I never dreamed that we would actually LIKE whole wheat spaghetti with homemade Marinara, Trader Joe’s Spicy Italian Chicken Sausage, sweet Red Peppers and Onions. Not the traditional Sausage & Peppers, but a great diet, I mean new way of looking at food, substitute.
Tag Archives: Sausage
I’ve been so busy lately, I forgot to come back around and tell you about our anniversary dinner out with my mother.
We went into town to one of the Scordato restaurants, Vivace. WONDERFUL! DH and I have been here a couple of times before for late lunch while out running errands.
The last time we had lunch at Vivace, I ordered the stuffed mushrooms that comes with a green salad, light lunch, right?
My husband’s favorite dish, which he orders every time we go is the Penne with Sausage. I thought at first that he wasn’t going to care for it because it has fontina cheese, but he’s ordered it four times now.
On this occasion, I ordered the stuffed Pork Chop. It’s a dinosaur sized chop, filled with spinach and I think like a ricotta cheese and then covered in a Marsala wine sauce.
Mother ordered the Pork Sorrentino, another very yummy plate. Thinly sliced pork with prosciutto and fontina cheese all baked together in a tomato, white wine and parmigiano sauce, the pasta was good too.
It’s nice when we all order a different dish and we share. That way you get what we call in Hawaii, a mixed plate, multiple entrées on one plate.
Life is too short, eat good food!
My mother just can’t seem to catch a break lately. Another doctor’s visit in town, but it was all good. DH came with us this time around and he took us all to lunch once everything was done. We went to this place that we have been to many times before, Sahuaro Café. An added bonus for mom, they serve breakfast all day, she loves that!
My mom ordered the House Waffle, a huge, fluffy, delicate, not at all a belly-bomber that sits there like lead all day. It’s served with 2 eggs done anyway you wish (mom likes basted and the cook does a perfect job of it!) and two Pork Links or Pattie; the link is the better choice in my opinion. I was flabbergasted, mom ate it ALL, she usually only eats half of whatever is given to her.
DH had the Chicken Salad Salad, no, not the sandwich please; it was very good. Cook uses a Chipotle Mayo, which gave me a double shock, my husband does not like any sort of mayonnaise.
For myself, the Caesar Salad topped with grilled chicken breast, delicious croutons and light on the dressing. The chicken was nicely seasoned and not dry in the least.
Super nice folks at Sahuaro Café!
As DH was paying for our meal, I asked the gal what brand of sausage links they buy. I guess it was the owner (I should have asked) came over and explained that she gets Jimmy Dean brand from her vender; she has looked for them in the local grocery stores as well as the club warehouses to no avail, many people have asked her the same question.
Today they were offering freshly baked Apple Pie. I had to walk away, quickly. I didn’t linger to get a photo of the beauty sitting on the counter otherwise I might have had a piece. I can’t do it, yet, later down the road, just gotta shed a few more pounds. Did I tell you that we LOVE food, maybe I bit too much? Next month we should be good to go, the holidays always add a little something to my person… 😉
DH and I spent Thanksgiving with friends in Prescott Arizona.
My contribution to the meal was a platter of stuffed mushrooms; they were gone in a flash.
Like Deviled Eggs. Never fails, you’ll hear someone say, “ I haven’t had a Deviled Egg since …”
I adore a good appetizer, or as Missus Dear Friend called it party food, I like that better! Finger foods make it festive.
When I was single and cooked for myself, dinner sometimes would be a bunch of small plates, a little of this, a bite of that. It seemed to fill me up faster, or maybe it was just my imagination. Now, at some restaurants the thing is small plates. I really like having an array of different dishes on the table for everyone to share. Some of the best parties that we’ve been to were just that, an assortment of different nibbles set out in a lovely presentation.
Remember, every recipe is just an idea; you take it and make it your own. If you see an ingredient that your family and friends don’t care for, or worse, they’re allergic to, change it up. Do you prefer breakfast sausage? Go with that instead. What about turkey or chicken sausages. Or what if it you used all veg and no meats at all. You get the gist.
12 Crimini mushrooms, stems removed and finely minced
2 small cloves Garlic, minced
2 Tbsp. finely minced, each of:
Red Bell Pepper
Frozen Spinach, defrosted and squeezed dry in a clean Kitchen Towel
Grated Parmesan cheese
¼ C. Plain Bread Crumbs
A small pinch each of grated Nutmeg, Black Pepper and Red Pepper flakes
1 Sweet Italian Sausage link with the casing removed in a small bowl w/about 2 Tbsp white wine, smashed it all together, it crumbles better in the pan, tastes good too
Preheat oven to 500⁰
Heat a nonstick skillet over medium high heat.
Add oil and mushroom caps, stem side up, sauté caps 5 to 7 minutes, until they are lightly browned (you want them to stay a bit firm so that you can pick them up and eat them).
Turn caps over and cook for a couple of minutes to brown the other side. Transfer caps to a small nonstick baking pan. **
Wipe out the skillet with a paper towel and return to heat.
Add a touch of oil and the sausage to the hot skillet.
Brown and crumble sausage for 3-5 minutes, season with the spices, turn out into a mixing bowl.
Add veggies along with the reserved stems and sauté 2-3 minutes.
Add spinach to the pan and stir.
Transfer mixture to the bowl with the sausage; add bread and cheese, toss to combine.
Taste for seasoning at this point, if it’s too dry and won’t hold together, add a little Olive Oil.
Fill caps with stuffing, I just use my hands, really squish it into the cap, mounding it up if you like; just make sure you have enough for all the mushrooms.
If you’d like to guild the lily, sprinkle some cheese on top of the caps before you put them in the oven. I like mozzarella or parmesan.
Place your tray in oven and reduce heat to 450⁰ and bake 6 to 8 minutes to crisp and set stuffing in the mushrooms.
Transfer stuffed mushrooms to a serving plate. **
**I found it easier to start out on an oven-proof serving dish and never mind the non-stick baking sheet, that’s one less pan to wash! I have a couple of platters that can go into the oven, micro, dishwasher (a MUST) or under the broiler. Look around in the different shops. I have one for the dollar discount store, no really!