Sausage and Chicken Fajitas

I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.

DSCN3388 (640x480)

  • smoked sausage – about 4 o.z.
  • cooked chicken – about 1 cup cooked
  • onion – 1/4 cup or so
  • 2-3 little bell peppers or one large one
  • 1 jalapeno
  • 1 tsp cumin
  • salt and pepper
  • 1 – 2 tomatoes cut into wedges

In skillet combine sausage, chicken, onion, peppers, and jalapeno.  Saute for about 8 minutes until heated through and peppers and onion are desired tenderness.  Add cumin, salt and pepper; stir.  Toss in tomatoes just before serving.  Serve with tortilla shells and desired toppings.

DSCN3389 (640x480)

Enjoy ~ Kimberly

Sausage and Sage Dressing

I must have dressing with turkey; it’s a must in my opinion.  I like my moms best but this came out pretty good.  Here is a link to my turkey recipe and the citrus rub.

  • 1 pound breakfast sausage
  • 1/2 cup onion – diced
  • 1 1/2 cup celery – sliced
  • 2 Tbs dried sage leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp garlic
  • 4 cups chicken or turkey stock
  • 2 pounds bread
  • salt and pepper to taste

Cook sausage, onion, and celery until veggies are tender and sausage is cooked through.  Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.

Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting.  Depending on the sausage and stock used you may need to zip up the flavors a bit.  Once flavors are right pour stock and sausage mixture over torn bread; stir.  Pour into oiled casserole and bake for 20 minutes until browned and heated through.  If making and chilling ahead allow 30 – 40 minute for baking.

Enjoy ~ Kimberly

Chicken and Italian Sausage Spaghetti

I was using up some leftovers today so this might not be so much of a recipe as a creation.  I wanted to use up the last couple of italian sausages I had from my stew the other day but I also had a craving for spaghetti so I put the two together along with some artichokes and chicken and called it lunch!

  • 6 o.z. italian sausage
  • 1 chicken breast
  • 1/4 cup diced onion
  • 1 can quartered artichokes
  • 1 jar spaghetti sauce
  • 1/2 lb spaghetti ~ cooked to desired tenderness

Cook sausage and chicken breast; Leftover grilled sausages and any kind of leftover chicken would work great; I cooked mine in a skillet as both were raw.  Allow to rest for a few minutes and cut into bite size pieces.  Meanwhile begin sautéing onion in skillet; add sausage and chicken breast.  Stir in artichoke and spaghetti sauce and heat through.  Serve with cooked spaghetti.

Enjoy ~ Kimberly

Hearty Italian Sausage and Tomato Stew

It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.

  • 1 1/2 cups chicken stock
  • 8 – 10 o.z. italian sausage – sliced or crumbled
  • 1/2 medium onion
  • 2 stalks celery
  • 4 o.z. fresh mushrooms
  • 1 can crushed tomato ~ 28 o.z.
  • 2 – 3 o.z. fresh spinach
  • 1/2 tsp oregano
  • cooked pasta if desired

In stock pot heat 1/2 cup of the chicken stock.  Add sausage, onion, celery, and mushrooms.  Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes.  Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano.  Cook an additional 5 – 10 minutes until spinach is tender.  Serve with pasta.

Enjoy ~ Kimberly

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

I stopped by our little local farmers market and found a few goodies today.  One of which was some fresh picked green beans.  We planted ours a bit late and although they are blooming I’m waiting for some beans to grow so I was glad to find these today.   I remember when we were kids mom would cook them for what seemed like hours.  I’ve found as I’ve gotten older I like them quickly cooked.  Don’t get me wrong I love some canned green beans so there is nothing wrong with cooking for a while, but when the opportunity presents itself I like to give them a reasonably quick cook. Different varieties make a difference too.  I am sure these were the usual blue lake variety most farmers around here grow.  I’m personally fond of the jade variety but these hit the spot and as soon as mine are ready I will be able to sauté, grill and even fry up some jewels!  Today though I went for a homestyle cook with a bit of this and that.  Vary the recipe with what you have on hand.  I happened to be cooking some sausage for breakfast so I kept a tablespoon or two of meat and the drippings from the pan to add the green beans but ham or bacon will be fabulous as well.  Even a meatless dish is tasty too just adjust to your liking.

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

  • 1 quart fresh green beans
  • 1 small onion – sliced
  • a hand full of new baby potatoes – bite size or cut in pieces
  • a tablespoon or two of cooked sausage, ham, or bacon
  • a teaspoon or two of butter or fat from meat
  • salt and pepper to taste
  • water to cover

Wash and trim ends of green beans.  Place all ingredients in pan and bring to boil over medium high heat.  Reduce to medium and simmer 15 minutes until green beans are tender and potatoes are slightly soft.

Enjoy ~ Kimberly

Biscuits and Gravy ~ Homemade Sausage Gravy

I had a busy day today at work today so I started off with a fantastic breakfast. We actually made the gravy last night so as not to be rushed this morning.  Charles added quite a bit of paprika which leads to the reddish tint;  it also added a slightly sweet smokey flavor that was very tasty.  This was a spicy version so omit the crushed red pepper for the faint of heart.

Biscuits and Gravy ~ Homemade Sausage Gravy

  • 1 pound sausage
  • 4 Tbs butter; if needed
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2/3 cup flour
  • 1/2 gallon milk

Cook sausage; adding butter if needed.  I like old folks brand sausage; it tends to be less fatty than others so I usually add butter or bacon grease to give enough fat to flour ratio for thickening.  Add seasonings and stir flour into fully cooked sausage.  Once flour has been incorporated begin adding milk.  I like to add about 3/4 of the milk to begin with and add more as needed.  Over medium heat while stirring constantly, bring to simmer;  allow to cook for at least 2 minutes to thicken.  Adjust milk quantity as needed. Serve with biscuits.

Enjoy ~ Kimberly

Homemade Pizza ~ Part 3 …. The Results

The pizza turned out great.  We really enjoyed the crust, it was crispy yet not to thin and the sauce was perfect.  Next time I think we’ll make the mozzarella again just to finish out the homemade touches.

I think the key to the crust was making it the day before and refrigerating over night.  It was a very mild dough I used very little yeast so it wasn’t at all overpowering.  I think next time I may up the seasonings a bit.  Perhaps double the salt and garlic or sprinkle the dough with come additional garlic and maybe some parmesan before baking.

I like to bake the crust for 10 minutes at 425 degrees before building.  I think this helps make a crispier crust and keeps from having a doughy center.  I don’t have the ideal pizza stones so I used my 11 X 17 baking sheets.  The dough stretched very well on its own; no need to roll.  Pierce the dough a few times with a fork before baking to keep from getting large air pockets.

Once the crust has been prebaked (it won’t be cooked all the way through) add sauce.  Don’t go too heavy on the sauce.  It will take about a 1/2 cup of sauce to make this size pizza.  Adjust to your liking; my recommendation if you prefer extra sauce would be to toss your toppings with some sauce instead of spreading a thick layer.

Top with your favorite toppings.  I used italian sausage, onion, green pepper, and spinach.  I cooked all of it before topping.  The veggies were a little more cooked than when you toss them on raw but I liked the flavor better this way.  Either works well.  Sprinkle with cheese.  I used fresh mozzarella pearls and grated parmesan.  The pearls are good but they do tend to be a little wet.  I drained them well but still ended up with a little moisture being released as it baked.   Any kind of cheese works great; just pick your favorite.

Once the pizza has been built to your liking bake an additional 12 – 15 minutes depending on amount of toppings used.  This technique works well with just about any crust and sauce so don’t be afraid to give any recipe a try. The leftovers were great too; cold, microwaved and baked; baked of course was the best ~ just bake at 350 degrees for 10 minutes to reheat slices.

Enjoy ~ Kimberly

Sausage and Potato Chowder ~ Quick and Easy Soup for 2!

I put to use another one of those Smoking Goose Kitchen Sink Sausages I got for Christmas. This soup was delicious.  The sausage had enough flavor that all I added was a little salt.  Use your favorite; it can be smoked sausage, breakfast sausage, italian sausage, you name it it will work.  If it’s leftover from grilling the night before or sausage patties from breakfast even better.  This recipe made a hearty lunch for the two of us.  It’s simple and only takes about 30 minutes start to finish.

 

 

 

Sausage and Potato Chowder

  • 4 o.z. Sausage – diced or crumbled
  • 1/4 Cup Onion – diced
  • 1 Tbs Flour
  • 2 Cups Diced Potato – about 2 medium peeled if desired
  • 1 Medium Onion – finely chopped
  • 1 1/2 Cups Chicken Stock
  • 1 Cup Heavy Cream

Prepare and cook sausage over medium high heat adding onion when sausage is nearly finished.  After sausage is fully cooked add 1 Tbs Flour; stir over medium heat until flour is thoroughly mixed and no visable flour remains.  Add diced potato and chicken stock; bring to boil, reduce heat, and simmer for about 12 minutes until potatoes are desired tenderness.  Once potatoes are cooked add heavy cream and a dash of salt if desired.  Heat through and serve.

Hope you enjoy the recipe ~ I’ve got one more kitchen sink sausage to go so be on the look out for another recipe or idea!  ~ Kimberly

Rustic Chicken ~ a southern inspired dish

Today I’ve not exactly got a recipe to share; just a story and a little inspiration perhaps. Tricia, one of my cooks at work, makes this awesome dish she calls Rustic Chicken ~ I am not sure if it’s an official name for what she makes but it’s one of those warm and homey meals that remind me of mom’s cooking.  It’s served with rice.  I’ll begin with a run down of the basic ingredients she uses then give you my latest spin.

 

 

 

 

Rustic Chicken Basics

  • Smoked Sausage
  • Chicken
  • Onion
  • Garlic
  • Jalapeno
  • Bok Choy
  • Water

So, I’ve already got the chicken breast thawed and ask Charles what sounds good today.  He asks if I’ve got the stuff for Rustic Chicken ~ of course I don’t but hey, I can always wing it and create something …. where to begin…

Aha, Smoked Sausage, nope, none in the house but ….. got some awesome sausages for Christmas from my sister Jenny and brother-in-law Jeff.  Of course we go straight to the package called Kitchen Sink – haven’t read all the details yet, but looks like they make it with all the “other” parts. Who knew there were “other” parts after making sausage.  Don’t be frightened this is actually good handcrafted Indiana meat – thanks to the Smoking Goose in Indianapolis.

Ok, got the sausge and chicken.  Happen to have onion, garlic, and jalapeno but no bok choy ~ celery will do!  Going to go with Chicken Stock for the water – we love full flavor.

I will post a recipe sometime but just wanted to share this version with you and hope to inspire some creativity.