Tag Archives: sausage

Sausage stuffed baked apples

I would guess it’s pretty obvious, but I seriously love cooking. I mean, I go though those periods where I’m ready to throw in the dish towel and swear we’re only eating out from now on. Himself does try to help, but I imagine it’s about the same as me offering to build us a bookshelf. Not gonna happen.

Really though, what can be more magical than looking at disparate ingredients in your fridge and creating something amazing. Especially when it comes together with exactly no effort. Though not for the blog, that’s exactly what happened yesterday – some olives, a little (brand name) olive marinade, chicken breasts, leftover flatbread, all topped with tzatziki sauce. Put those ingredients together and we had a Greek feast.

I’ve still had that weirdo relationship with food ever since that plague-like episode with the stomach virus, so getting excited about a dish is a pretty fantastic occurrence here. And then to have not one, but two dishes I want to devour (besides bread and cheese that is), well then, that’s really saying something about those dishes.

The second of those dishes is these sausage stuffed apples. I know, they’re really more of a fall dish, but it’s cold enough up her this week, that I don’t feel a bit bad about sharing this. And before you say something silly about sausage and apples not going together, I bet you’d eat a sweet, nutty acorn squash stuffed with sausage, so there.

You can make this with any kind of sausage, but I was busy turning what was already in my fridge into awesome, and so I used hot and spicy pork sausage links. And we are talking serious heat here, my friends. Put that with the bite of the ginger and you have something I want to put in my mouth. Mmmmm. You should totally put this in your mouth too!

Enjoy!

Sausage stuffed apples

Sausage stuffed baked apples

(adapted from Morning Food: Breakfast, Brunches and More for Savoring the Best Part of the Day)

4 tart apples
1 tablespoon butter
2 teaspoons freshly grated ginger
4 ounces cooked sausage, crumbled or chopped (4 oz = appx 6 links)
¼ cup sharp cheddar cheese, grated
Chopped green onions to garnish

Preheat oven to 275º. Wash and core the apples. Using a paring knife, enlarge the cored hole, until the remainder of the apple is about ½-¾ inches thick. Fold a 6-inch square of aluminum foil around the bottom of the apple. This will hold filling mixture in place.

Finely chop the insides of the apple you just removed. In a saute pan, melt butter over medium heat. Add apple and ginger and cook 3 minutes.

Add sausage to apple and ginger mixture. Place cored apples in 8×8 pan and fill with sausage mixture. Cover pan with foil and bake for 1 hour. Remove from oven and top each apple with cheese and onions. Return to oven uncovered until cheese melts. Let cool slightly before serving.

Fresh corn and zucchini quiche

Well, he did it. Himself is jumped into a frozen lake! We have the greatest friends and supporters. With matching funds, he raised over $1,100! Color me super impressed.

As for me, this girl is going to take a much needed breath. I’m still not quite recovered from that terrible sick, but I’ve managed to be quite the go-getter regardless. Himself and I had a rad dinner with some of his friends on Wednesday, followed by a little exploring where we found that a neighborhood bar has a BEAR PIT, you can enjoy an adult beverage and watch BEARS eat (not that I’m excited or anything). Thursday was all Hibbing and hanging with the grandparents, and last night was date night happy hour with fancy pants gin drinks and pie, it being Pi Day! Whew.

Speaking of pie, I still haven’t managed to master a pie crust. Ok, if I tell the truth, I haven’t even made space to try. So, for now, this delicious quiche I have for you was made with a store-bought, frozen pie crust. I know, shame, shame. But after taste testing a few, I found one that is pretty dang good, so let’s just focus on the quiche filling, mmmmkay?

I’ve spent a little time lately pouring through all of my pins on Pinterest (how in the world did I think I was ever going to make all of that?). Anyway, one of the pins I had marked ever so long ago was a quiche with corn in it. Now I pinned that so long ago that the original link has disappeared, so here’s my version. Corn, turkey sausage, zucchini, YUM! Here’s the thing, though, you need to shred that zucchini AND give it time to drain. Trust me on this, you don’t want a big sloppy mess of a quiche. I just use my big ‘ol box grater and then transfer the shredded zuch to a cheesecloth lined colander. If you don’t have a cheesecloth, a coffee filter’ll do in a pinch. I set a bowl on top of the zuch to help squeeze even more water out. The recipe calls for 3/4 cup shredded zucchini, but an average zucchini will give you about 2x that. Simply put the rest of the drained zucchini into a freezer baggie, and pop it into your freezer. Add it to your next omelette, quiche, or soup.

Now, you guys are going to think I’m a terrible cheater, but I used a pre-cooked sausage (Jimmy Dean’s pre-cooked turkey sausage), and it was surprisingly delish. Not to mention sped up the on-hand time enormously, allowing me to bask in a feeling of well-being and early evening sunshine. Not a bad trade off, I say. If you do cook your sausage fresh, just make sure to let it cool slightly and drain on a paper towel before adding to your pie crust.

Enjoy!

Corn and zucchini quiche

Corn and zucchini quiche

Deep dish pie crust, unbaked
¾ cup shredded zucchini
¾ cup fresh corn
¾ cup cooked sausage
1 cup shredded cheddar cheese
4 eggs
1 cup milk
Salt and pepper

Preheat oven to 400 degrees.

Spread zucchini, corn, sausage, and cheese evenly in layers on the bottom of the pie crust.

In a separate bowl, beat eggs. Add milk and a pinch of salt and pepper, mixing well. Pour evenly into pie crust.

Bake at 400 degrees 40 – 50 minutes or until the middle is set. Remove from oven and let stand for 10 minutes before serving.

Roasted dijon vegetables with andouille sausage

Did you miss me chickadees? This gal couldn’t even get out of bed over the entire weekend, let alone create a blog post. I had that rotten, body aches, sore throat, raspy cough, fever and chills, terrible thing that’s been going around up here. So it was just me, endless tissues, all the blankets, and terrible dance shows on Netflix alternated with episodes of Private Practice. That and fever dreams of Taye Diggs shirtless in a tutu. What can I say, this gal was sick.

And now, on the mend, and significantly less zombie-like, all I crave is fresh vegetables. This morning, stopping downtown, I found myself daydreaming of the farmers’ market and the gorgeous recipes that would spring to mind simply with a short walk down those bounteous aisles.

While we have great grocery stores up here, you know as well as I do, that produce is a little dull these days. Winter vegetables have had their moment, and the fabulous tastes of spring greens, peas, and radishes have yet to join my table. It’s just a matter of time my friends, yesterday I ventured outside in just a sweater! And while I surely can’t plant anything yet, I can plant my behind in the greenhouse. In fact, I have every hope that Himself will see fit to set up the greenhouse tonight, so I can spend the early evenings basking in the sun’s warmth.

While I bask away, grab what veggies are looking best, and toss them together in this easy recipe. Feel free to substitute whatever catches your fancy, but stick with the potatoes as a base. The last of your winter parsnips would be a great change if you’re not feeling particularly carrot-y. But you’re going to want to gobble this up with some crusty bread. The roasted sweet of the veggies is perfectly set off by the tang of the Dijon and the slight spice of the andouille. Yum!

Enjoy!

Roasted dijon vegetables and andouille sausage

Roasted dijon vegetables and andouille sausage

Adapted from Taste of Home’s Roasted Kielbasa & Vegetables

5 to 6 peeled potatoes, sliced into ¼ inch slices
¾ cup baby carrots, roughly chopped
½ red onion, roughly chopped
4 cloves garlic, cut into slices
1 ½ tablespoons olive oil
2 teaspoons hickory or bbq seasoning
Salt and pepper
10 oz smoked andouille sausage, cut into ½ inch slices
1 small yellow squash, roughly chopped
1 cup corn
1 cup asparagus, roughly chopped
2 teaspoons Dijon mustard

Preheat oven to 400 degrees. In a large roasting pan, toss potatoes, carrots, onions, and garlic with the olive oil. Sprinkle with hickory seasoning, salt, and pepper. Roast in oven for 30 minutes.

Remove the pan from oven and evenly distribute andouille, squash, corn, and asparagus over the potato mixture. Return to the oven for an additional 20 minutes.

Remove from oven and toss mixture with Dijon mustard. Serve immediately.

Cabbage and pierogi skillet

Did you miss me my little chickadees? I figured you were probably a bit too busy on Wednesday for our regularly scheduled post :), But now, it’s Festivus for the rest of us! Uh, huh, I said Festivus. Since we’ve moved away from a good portion of our families and friends, Festivus will be taking place weekend after weekend. A nice drawn out celebration with a chance to visit and celebrate without all the presh of the holidays. Throw in a certain someone’s (that’s me!) birthday, and you have the makings for a rad month of weekends!

When I wrote this yesterday, the sun was shining, the temperature well above zero (gasp!), I spied some deer frolicking (or just trying to manage the snow) in the creek area, the house is clean, and this gal is ready to show off her heart’s home to everyone. It promises to be one fantastic weekend. If this is a harbinger of 2014, Bring. It. On!

And let’s bring this dinner on too! Sometimes the simplest ingredients make magic. Not especially low-fat or healthy magic, but magic nonetheless. This is not the kind of meal you make after resolving to lose weight for New Year’s, but is the kind that will warm you up after a long afternoon of slogging away in the snow and cold. There’s nothing fancy here, just good old fashioned comfort food.

Enjoy!

Cabbage and pierogi skillet

Cabbage and pierogi skillet

2 Tablespoons butter
½ cup chopped onion
1 cup chopped carrot
2 cloves garlic, chopped
½ head small cabbage, chopped (use the rest for coleslaw, yum!)
1 teaspoon basil
Pepper to taste
Four of your favorite chicken or pork sausages, sliced into bitesized rounds (we used Gilbert’s beef and blue cheese)
Your favorite pierogies, cooked and drained

In a very large skillet over medium heat, saute onions and carrots in butter until slightly softened, no more than five minutes. Add garlic, cabbage, basil and pepper, and saute ten minutes. Add sausage and pierogies and cook until heated through.

Sausage and egg pizza

This is less of an actual recipe and more of an attempt to convince you (and my brother, especially) that eggs do, in fact, belong on a pizza. Oh and a little how-to thrown in for good measure.

Once upon a long time ago, I studied abroad in Saint-Louis, Senegal. Without digressing, I will say it was one of the best (and hardest) experiences in my life. But here’s the thing you need to know food-wise. Senegal is a Muslim country, which means no pork. But they do fashion a sort of ham out of beef. It. Is. Not. Good. For everything else that was amazingly tasty, this “ham” left much to be desired.

So there I am out to dinner at a pizza place with my fellow students. A really amazing wood-fired pizza place. And yes, that night we opted for pizza in an African country with French cuisine influences, what can we say? Anyway, unlike restaurants here, you don’t really choose individual toppings, nope, they’ve got flavor combos all grouped together for you. The best you can do is order one of the pre-designed pizzas and opt to leave a topping off. So, looking at these delicious pizzas, I immediately spied the pizza I wanted – chevre, champignons, herbes, and the dreaded jambon. I happily ordered the pizza, but asked them to leave the ham off.

Chatting away with my fellow students, we eagerly awaited our pizza. When mine arrived, there was an EGG(!) cracked right in the middle of it. The waiter explained that because I left the ham off he went ahead and had the egg put on. He was bending over backwards for me (substitutions were definitely not a thing at this restaurant) and eager for me to approve. Now I’d seen the pizzas on the menu with an egg on them, but wasn’t feeling bold enough to try. But now, there was just no way I could disappoint this super helpful waiter. So I tried it. And you know what? It was good. Really, really good.

What you get is a delicious richness to the pizza. The egg comes out about the same as an over-medium egg, and just oozes into the middle of your pizza. Now don’t go thinking that you’re just going to go crack and egg on a frozen pizza, though you could do it with a take and bake pizza. Nope, here’s what you do.

Sausage and egg pizza

Sausage and egg pizza

Pizza dough
Handful of sausage
Onions
Mushrooms
Mozzarella cheese
Egg

Preheat oven to 450. Prepare individual pizza as usual. We use ⅙ of a 2 lb pizza dough per person. Add a light coating of olive oil to the crust, and add your cheese and toppings as desired. You’re not quite ready for that egg yet.

Place pizza in 450 degree oven for 5 minutes. Remove pizza, and using a spoon, create a little nest for the egg in the middle. Crack egg into nest, don’t worry if some of the white decides to travel across your pizza. Return to oven and bake an additional 10 minutes.

Enjoy!

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