Tag Archives: Onion

Super Simple Sausage & Peppers Supper


Tonight I’m blogging about another family fave, the fact that its quick and easy makes it one of my go-to recipes.  This is such a versatile recipe that its easy to substitute all kinds of different ingredients and come up with different flavours.    Typically I cook this in the oven, however in the warmer months – I use a disposable pan and cook on the top shelf of the barbecue as well.  Today I used potatoes, but you can easily make this using rice as well.   If making this with rice, simply assemble everything together in a skillet and cook until sausage and peppers are done then place 1 cup parboiled rice in the skillet, stirring for a minute and pour 2 cups chicken or veggie broth/stock, bring to a boil, cover, reduce heat and simmer for about 30 minutes or until liquid is absorbed.

Cooked delicious sausage peppers onion and potato

Enough chatter – lets get to it!

Simple Sausage & Peppers

  • 4 links spicy smoked sausage
  • 2 small white potatoes – cut into bite sized pieces
  • 1 green pepper
  • 1 orange pepper
  • 4 green onions – diced (or red onion chopped into large pieces)
  • Italian Salad Dressing (or what I use: 1 part EVOO, 1 part Balsamic Vinegar, 2 tsp Italian Seasoning whisked together or mixed)

spicy sausages, onions and peppers with Italian Dressing

Method:

  1. Cut sausage up into bite sized pieces.
  2. Cut peppers into large chunks.
  3. Add sausages, peppers, potatoes (we leave the skin on) & onions into a dutch oven or lasagna pan.
  4. Pour dressing over (use about 1/4 -1/2 cup).
  5. Mix, cover with tinfoil and bake at 400 for about an hour.
  6. Serve & enJOY.

Cooked delicious sausage peppers onion and potato

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Rice, Pickles & Fish Chowder


Is anyone out there Rice Challenged?   By this I mean – I can not cook rice on the stovetop. I have no idea why – its like a mental block.  We eat rice all the time so Thank Goodness for my rice cooker.

How did this happen?  I used to make rice on the stove top all the time – never had a problem wild rice, brown rice, basmati, jasmine – whatever!  I don’t understand how it is that I can make a 3 course  sit down dinner for  20 without batting an eyelash, but without my trusty rice steamer – plain ‘ol rice either crunchy or watery ?

The other thing I am totally challenged with is making pickles – don’t ask me – somewhere along the way I have lost my ability to make my own pickles so now I just steal  am given pickles by my Mother In Law.  (ya!) I figure if these are my two biggest challenges in the kitchen – no big deal – there are always ways to avoid them!  Hubby makes great rice!  My rice steamer and plenty of local pickle makers around for me to get my pickle fix on with!

Do you have any things that challenge you in the kitchen – that really shouldn’t?  Share!

My recipe today is our Dinner from last night – Fish Chowder – and o sooo good!

(sorry about the crappy picture quality – I can’t find my good camera) ahoy – ya ever been to sea Billy?…..Hearty Fish Chowder

Ingredients:
1/4 c butter
1/2 large Onion – chopped
1/2 each of a yellow and orange bell pepper – diced
4 dashes cayenne  pepper or Louisiana type hot sauce
3 cup fish stock
3TB (1.5oz) lemon juice
1 – 2 LB Basa Fillets
100 g shrimp (thats all I had add a LB if you have it!)
Any other seafood you want to add – scallops etc
3 cups white potatoes, peeled and cut into small pieces
2/3 cup chopped cooked bacon (or we use extra lean bacon style ham)

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

2 cup 1% milk
1 – 12 oz can (370 ml) evaporated milk
1 tsp sea salt
1tsp black pepper
1 cup frozen corn
Method:
Fish or Shrimp Stock:  
Peel shrimp – add tails and peels to a saucepan filled with water, 1 large green pepper quartered, tomato (optional), 1 onion quartered, about  1TB thyme, any fish bones or skin you may have or if you are not using shrimp in the recipe – open a can of salmon (packed in water) and pour the salmon water into the sauce pan and add 1/2 a can of salmon to your stock, Bring to a boil and simmer for an hour or longer. (Hint:  make extra and then freeze it in 1 cup sections – those mini snack bags hold a cup).

Method for Fish Chowder:   In a large stock pot – melt butter, add onions and peppers and cook until soft.  Add fish stock and bring to a boil, add potatoes and cook for 10 minutes. Add fish/seafood, bacon, and lemon juice, reduce heat and simmer for 10 minutes.  Add milk and evaporated milk, salt, pepper and hot sauce.  Simmer for a few minutes add frozen corn and simmer for 3-5 minutes. Serve with homemade cornbread muffins for a heart comfort food meal!  EnJOY

I love hearing your feedback – let me know what you think!

From my Kitchen to yours Happy & Healthy Eating

Joy

Last Minute Red Beans & Rice


You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it?  … or is that just me? In any case – that was my situation yesterday afternoon.  At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out.  I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions!   @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe).   However – I was making dinner for  6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with?  I gotta say – these were some of the best red beans I’ve made!  Hubby and I each had  servings, my  year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to  be posted shortly!)

The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂

 Ingredients:

  •  8 cups of canned kidney beans (rinsed & drained)
  • (this is equivalent to a large commercial 100 oz sized can of kidney beans )
  • 1 1/4LB (approx 500g) Chorizo (chopped)
  • 1 cup chicken stock

  • 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
  •  1TB minced garlic
  • 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

  •  3-4 small (2 large) bay leaves
  • 2 TB dried parsley
  • 2 tsp cumin
  • 1/2 LB onion diced
  • white parboiled rice
  • optional:  Additional hot sauce like the Gator sauces line or Melinda’s  to add at the table.

Method:
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.

Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour.   Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top.  I added steamed asparagus for a veggie.

Enjoy!  From My Kitchen to Yours – Happy & Healthy Eating!