John Besh's Red Beans and Rice with Sausage

So in honor of my giveaway that ended last night, for John Besh's My New Orleans: The Cookbook, I decided to make another recipe from his book, that I've been thinking of since my review. Red Beans and Rice (with my addition of smoked sausage). I made it as directed, but I simmered my beans an extra hour, stirring every 1/2 hour. During the last 1/2 hour I added in the sliced sausage and cooked up his white rice recipe. I also made some corn bread to go along with.

Mr. came along and started setting the food on the table before I could stop to think if it was all ready. I took my photos and we ate. Even though I am not a huge fan of "smoked" foods, I thought this was pretty good, but needed something! The rice was great too, much how I make mine, but with the bay leaf added, it gave it a wonderful flavor! I let mine cook and extra 5 minutes to help "dry" it out, it came out perfect!

Mr. ate seconds and he even said it was good. It wasn't until after dinner as I was putting everything away, that I realized I forgot to add the pepper, green onions and hot sauce before serving!! See what happens when someone jumps in and takes over! So, since I still had some light out, I dished up another bowl with everything in it and took more photos. Then I tasted it. No wonder it needed something, ha!!

I was going to add shrimp also (Mr. would've liked that) but my frozen shrimp was bad, you know "When in doubt, throw it out!" so I did.

Red Beans and Rice
From My New Orleans: The Cookbook by John Besh

full recipe found here

2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tablespoons rendered bacon fat
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
½ teaspoon cayenne pepper (I used 1/4 tsp)
3 green onions, chopped
Salt
Freshly ground black pepper
Tabasco
3 cups cooked Basic Louisiana White Rice (page 15 of his cookbook)

My add in:

Lean smoked turkey sausage

See full recipe here.

enjoy,

Sausage and Veal Lasagna

This lasagna recipe has been marked to try for a while now, after reading all the raving comments I thought it wouldn't hurt to try a new recipe other than the one I always make. Since I am cleaning out my freezer supply, I had some Italian sausages in there and was recently sent some Strauss brand veal for review (review here), I decided to use them up for this recipe.

I slightly adapted the ingredients here, than what they had posted. I used Strauss free raised ground veal instead of ground beef and regular Italian sausage instead of sweet, dried herbs, left out the fennel and used a whole small onion. The directions would be the same as they have written in the link below, just with my minor adaptations.

Sausage and Veal Lasagna
adapted from here

1 pound Italian sausage
1 pound ground veal
1 small chopped onion
2 cloves of garlic chopped
28 oz crushed tomatoes with basil
16 oz tomato sauce
12 oz tomato paste
1/2 Cup of Water
2 tablespoons white sugar
2 teaspoons dried Basil leaves
4 tablespoons dried parsley
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese (or just use 3 C)
1/2 teaspoon ground nutmeg
1 egg
16 oz shredded mozzarella cheese
8 oz grated fresh Parmesan cheese
12 Lasagna Noodles

Directions for preparing can be found HERE.

enjoy,

Tuesdays with Dorie: Sweet Cream Biscuits Breakfast Style

TWD again! Wow the week sure goes fast! Melissa of Love At First Bite chose Sweet Cream Biscuits. When we have biscuits here (which isn't often), we've got to make them with sausage gravy! I also made them into breakfast sandwiches for the kids, since they are not so big on the gravy.

Do you know I am not a big fan of biscuits? I always think they are dry and get stuck in my mouth, lol. But I do like them when they're hot with butter and honey! These were so good, light and fluffy. Since I made so much gravy (warning it makes lots) I made another batch of biscuits the next morning, only because I wanted another sausage and egg sandwich!

Hot Biscuits with Honey & Butter

Breakfast Biscuit Sandwiches (this was my fave!)

scrambled egg, cheese, sausage pattie, biscuit

Remember Dorie's Sweet Potato biscuits? I loved those! We've also made her buttermilk biscuits before. Go ahead pick any of these recipes, they are all good and easy to make! I bet you'll be having biscuits soon!

Sausage Gravy

found here, makes lots!

1 pound breakfast pork sausage
1 Cup flour
3 Cups milk, warmed
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp rubbed sage
Biscuits

Brown sausage in large skillet over medium heat. Drain, reserving 2 TBL of drippings. Place sausage aside. Add reserved drippings to skillet and whisk in flour until blended. Gradually whisk in milk until smooth; add in seasonings (you could add to your liking). Return to heat, until thick (may need to add a little more milk if it becomes too thick). Stir in sausage. Serve with hot biscuits.

Head on over to Melissa's blog, she will have the recipe for you!

*UPDATE: I also forgot to say that I used AP flour & cake flour for mine, as Dorie also mentioned in the recipe. I did also post about how I got them to rise, in the comments below. =)

enjoy,

Penne with Italian Sausage, Spinach and Tomatoes

We were given a big package of local Italian sauages from a friend. Mr. wanted to grill them up, but I had other plans for the rest of them. I saw this recipe while searching for something easy, and changed it up a little. This makes lots, so cut the recipe in half if you like.

Penne with Italian Sausage, Spinach and Tomatoes
Inspired by Aggie’s Kitchen

1 lb penne pasta
2 tsp olive oil
1 small onion, chopped
2-3 cloves garlic, minced
salt and pepper to taste

Red Pepper flakes to taste

Italian dry seasoning to taste (basil, thyme, oregano)
6 links mild Italian Sausage, casings removed
2 -28 oz cans of crushed tomatoes with basil
2 -14 oz can of Italian diced tomatoes
1 -10 oz box of frozen spinach, thawed and drained
2 C shredded Mozzarella Cheese

1/2 C Parmesan cheese

Bring pot of salted water to a boil to cook pasta. Cook pasta but slightly under cook because you will be adding pasta to sauce while still on heat and broiling in the oven.
In a large saute pan, drizzle a couple of teaspoons of olive oil and start to cook onion and garlic. Once onions start to soften, add sausage and begin to crumble and cook in pan. Cook sausage completely, approximately 8-10 minutes. Add cans of crushed tomatoes and diced tomatoes to pan. Add salt, pepper, red pepper flakes and italian seasoning to taste. Cook together for about 5-8 minutes so sauce flavors combine. Add spinach to sauce and combine. Add cooked pasta to sauce and toss with 1 cup Mozzarella cheese. Add to 9x13 pan and sprinkle with remaining cheeses. Broil in the oven until cheese is bubbly.

This recipe I adapted, it made me 1 9x13 pan plus 2-9" round pans, perfect for freezer meals or giving away! Again, feel free to cut this recipe in half, I didn't realize it'd make so much!

enjoy,

Grandma's Italian Noodles

This is one of our family recipes from my Grandma P. I have no idea how it came about, but it's one recipe I ate growing up and one we had at a small family reunion at her house years ago (along with the homemade root beer!). My Aunts and cousins still make it too. It's a pretty basic simple recipe. I will give you my adapted version though. It's one of my faves.

Grandma's Italian Noodlesmy adapted version

1 lb ground sausage (can also use sausage links such as Farmer John Original Skinless Links, sliced)
24 oz can crushed tomatoes w/garlic (or plain tomato sauce -be sure it's GF!)
1 Tbl sugar
1 bag wide egg noodles, cooked (gluten free pasta)
1 bunch green onions, diced
8 oz sharp cheddar cheese, shredded

In a large skillet, cook sausage, drain. Heat up tomatoes and add sugar, add sausage. Let simmer 30 minutes. Serve over noodles, top with cheese and green onions.

enjoy,

Recap: Tortellini Sausage Soup

This is one of my favorite soups, first blogged about in my early days here. It's got it all, sausage, fresh veggies and cheese filled pasta in a tomato broth! Mmm! It's also very easy and quick to make. This time I served this up with some easy soft fresh breadsticks I found online a while ago.

Tortellini & Sausage Soup
adapted from Betty Crocker

1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced

2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese

Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.

a peek at my set up, a cloudy day gave great lighting, yes I set up on my ironing board in my laundry area. Perfect height for the window light.

enjoy,

Revamped: Sausage Gravy

I decided to change my original blog post for this recipe. It's been years since I've bought Bisquick, so here is my homemade version for sausage gravy.

1 pound breakfast pork sausage
4 TBL sausage grease drippings
1/4 Cup flour
3-5 Cups warmed milk
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp rubbed sage
Biscuits (Dorie's recipe here)

Brown sausage in large skillet over medium heat. Drain, reserving 4 TBL of drippings (I also use leftover bacon grease and butter). Place sausage aside. Add reserved drippings to skillet and whisk in flour until blended. Gradually whisk in milk until smooth; add in seasonings (or add to your liking). Return to heat, until thick (may need to add a little more milk if it becomes too thick). Stir in sausage. Serve with hot buttermilk biscuits.

(revamped 5/11/2024)

This is part of Tina's:


enjoy,

Pigs In A Blanket

I was getting bored with the kid's lunches at home, and then these came to mind! Very very easy to make. I didn't cut my triangles, just wrapped and baked. I also used some garlic herb seasoning, parsley and parmesan to flavor them. The second time I made them, I sprinkled some cheese in with the little smokies. My kids ate some, because they just aren't hot dog eaters. These would be great for a party though.

Kielbasa Skillet

1 package of Kielbasa polish sausage, sliced
2 Cups cabbage, thinly sliced
1 Cup carrots, thinly sliced
2 Tbl butter or olive oil
2 1/2 Cups water
2 4oz packages Knorr-Lipton Pasta Sides Chicken flavor (or other flavor you'd like)

In heavy skillet, saute carrots and cabbage in butter or oil, until tender. Add water, bring to boil, add noodle packages and kielbasa. Cook until noodles are done, stirring occasionally so it does not stick, about 10 minutes.

~found online some years ago/ Diane

* My side note
I would add the cabbage in with the kielbasa and noodles, so it doesnt cook down too much.

Tortellini & Sausage Soup

Tortellini & Sausage Soup
adapted from Betty Crocker

1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced (I used 2 zucchinis, quartered)
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese

Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.

enjoy,

Sausage Gravy & Biscuits

*Try my revamped homemade recipe here!

1 pound breakfast pork sausage
1/3 Cup Original Baking Mix
3 Cups milk
1 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
Brown sausage in large skillet over medium heat. Drain, reserving 2 TBL of drippings. Place sausage aside. Add reserved drippings to skillet and stir in baking mix until blended. Gradually wisk in milk until smooth; stir in seasonings. Return to heat, boil until thick (may need to add a little more if it becomes too thick). Serve with biscuits. Serves about 5.

Biscuits

2 1/4 Cups Original Biscuit Mix
2/3 Cup Milk
Heat oven to 450'. Mix ingredients unstil sopft dough forms. Turn onto surface sprinkled with additional baking mix. Fold and pat about 5 times. Roll dough to 1/2" thick and cut with 2 1/2" cutter. Place on lightly greased baking sheet. Bake 8 minuets. Makes about 10 biscuits.

~allrecipes, biscuit box