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Spaghetti with Italian Sausage and Peppers Recipe
how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.
Ingredients:
18-oz. hot Italian link sausage, cut into 1/2-inch slices (You may use more or less sausage, and you may substitute mild inn place of the hot, if you like.)
2 green bell peppers, washed and cut into strips about 1-inch long
2 red bell peppers, washed and cut into strips about 1-inch long
2 medium onions, peeled and cut into chunks about 1-inch long
24-oz. jar of Italian sauce (I used Prego Traditional, but any Italian sauce will do.)
14-oz. jar of pizza sauce (Any pizza or Italian sauce will be fine.)
16-oz. spaghetti, cooked according to package directions (I cooked only 8 oz. spaghetti, and used only half of the sauce, freezing the remainder of the sauce for a pasta meal later.)
1/2 cup grated Pecorino Romano cheese (You may use any type of Romano or Parmesan cheese, and you may use more or less than the 1/2 cup.)
1/3 cup chopped fresh parsley, washed, dried, and snipped (You may use more or less than 1/3 cup.)
Directions:
Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat. Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.) When done, remove sausage with a slotted spoon, and place on paper toweling to drain. Cook 2 chopped green peppers, 2 chopped red peppers, and 2 chopped onions in the pan drippings 5 to 6 minutes, or until tender. Add browned Italian sausage, 24-oz. Italian sauce, and 14-oz. pizza sauce. Simmer, uncovered, over low heat, stirring occasionally. Place cooked spaghetti in the bottom of a large platter. Spoon the sausage mixture over the spaghetti. Sprinkle with 1/2 cup grated Romano cheese and 1/3 cup snipped parsley. Serve immediately. This dish is wonderful with Italian or French bread and a green salad. If you are looking for a easy, but impressive, dinner for your sweetheart on Valentine's day, this could be it! Enjoy!!!
Also try the following Lightening Fast Asiago Garlic Bread
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Backyard Barbecued Chicken
A simple and easy quick and simple supper idea for a tasty and smoky grilled barbecued chicken recipe. That is sure to be a hit with the family as well as all the neighbors come on by and try this out tonight and see what you think of it.
Ingredients
Wood Chips and Smoker Box
Homemade Barbecue Sauce, Bottled Commercial Barbecue Sauce, or Dressed Up Bottled Barbecue Sauce
Brine:
1 (3 to 4 pound) whole chicken, cut up
2 tablespoons of kosher salt
1/4 cup of apple cider vinegar
Dry Rub Marinade:
2 tablespoons paprika
20 turns of the pepper grinder (about 1 teaspoon)
1 tablespoon brown sugar, packed
1 teaspoon kosher salt
1/2 teaspoon celery seed
2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Instructions
For the Brine: Cut chicken up into serving pieces. Fill a large pot or container with enough water to cover the chicken well. Whisk the salt into the water until dissolved; whisk in the vinegar. Add the chicken and refrigerate for several hours or overnight.
Remove the chicken from the brine and allow to drain well. Discard the brine. Pat the chicken pieces dry, laying out on a platter or baking sheet that will fit in the fridge. Combine the dry rub ingredients and rub the chicken well with the dry rub, cover loosely and refrigerate several hours. Grill chicken covered, turning occasionally, about 12 to 16 minutes for thighs; 16 to 20 minute for legs. Cook breasts, skin side up, for about 10 minutes, turn and cook another 5 minutes or until juices run clear, or an instant read thermometer registers 165 degrees F for dark meat, 160 degrees F for breasts. Apply barbecue sauce in the last few minutes of cooking.
Gas Grill Directions: If using wood chips, presoak them for about 30 minutes before needing. Drain the wood chips and place them into a smoking box (or make a homemade aluminum foil tray for a gas grill/packet for charcoal) and put on top of the section of the grill you intend to keep hot. Preheat grill to high on all burners about 15 minutes.
When ready to grill, leave one (or two) burners on high, turn all other burners down to medium low. Oil the grates, and sear the chicken on the hottest part of the grill, with the lid closed, about 2 to 3 minutes per side. Move the chicken to the cooler part of the grill, and grill covered, turning occasionally, about 12 to 16 minutes for thighs; 16 to 20 minute for legs. Cook breasts, skin side up, for about 10 minutes, turn and cook another 5 minutes or until done. Check by using the tip of a knife inserted near the bone, there should not be any red showing. Chicken is done when an instant read thermometer registers 165 degrees for dark meat and 160 degrees for breasts. Apply barbecue sauce in the last few minutes of cooking.
Tip: Store your barbecue sauce in a pull top, squirt type water bottle. Instead of using a brush, squirt the sauce on the chicken in the last few minutes of cooking, taking care not to allow the bottle to touch the chicken. Store the remaining sauce in the fridge.
Pre-Cooking
If you are skittish about chicken on the grill because it always turns out charred on the outside and raw on the inside, if you don't want to deal with indirect cooking, if you're making massive amounts of chicken for a party or backyard barbecue, or, if you're trying to grill between rain like I was this weekend, consider pre-cooking the chicken in the oven first.
Preheat the oven to 350 degrees and place the rubbed chicken pieces on a rack, on a foil-lined large baking sheet. Roast for about 50 minutes, then finish on a preheated very hot grill, over direct heat. Sear both sides of the chicken first, then brush with the sauce, turn, cook for about 5 to 10 minutes total, brushing with sauce and turning several times, until chicken is done.
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Skillet Chili Mac
Ingredients
1/2 tablespoon of cooking oil
1-1/2 cups of chopped onion
1/2 cup of chopped bell pepper
1 or 2 jalapenos, chopped
1 pound of ground beef
1 pound of raw breakfast sausage
1 tablespoon of minced garlic
2-1/2 tablespoons of chili powder, or to taste
1/2 teaspoon of cumin
1/4 teaspoon of dried oregano
Kosher salt and black pepper, to taste
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can of tomato sauce
1 (7 ounce) can green chilies
2 cups of water
1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings
Instructions:
Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also substitute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also substitute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.
Chili Cornbread Casserole Variation: Prepare chili as above in a deep, oven safe skillet, except omit the pasta and water. Cook on stovetop for 20 minutes covered. Meanwhile, mix one (approx. 8 ounce) cornbread mix according to package directions and using a knife, spread batter to within about a half inch of skillet edges. Transfer to a preheated 375 degree F oven and bake, uncovered, for about 25 to 30 minutes, or until cornbread topping is golden brown.
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Oreo Cheesecake (Similar to Cheesecake Factory)
Oreo Cheesecake. This cheesecake is similar to the Oreo Cheesecake served at the Cheesecake Factory Restaurant.
Ingredients:
1 ½ cups very fine Oreo cookie crumbs (I made mine using a food processor.)
2 tablespoons melted butter
1 ½ pounds cream cheese, softened (I used full fat cream cheese for best results.)
1 cup sugar
5 eggs
¼ teaspoon salt
2 teaspoons vanilla extract
¼ cup flour
8 ounces sour cream
5 Oreo cookies, for batter (Chop these very coarsely, pulsing only once or twice with a food processor.)
10 (or more) Oreo cookies, for the top of the cheesecake. (Chop these very coarsely, pulsing only once or twice with a food processor.)
Directions:
Mix 1 ½ cups Oreo cookie crumbs with 2 tablespoons melted butter. Press into the bottom of a 9 ½-inch springform pan. Cover bottom and ½-inch up the sides with crumbs. Refrigerate for 15 minutes. In a large bowl, beat 1 ½ pounds cream cheese until light and fluffy, using a mixer on medium speed. Gradually add 1 cup sugar, continuing to beating until mixture is well combined. Add 5 eggs, one at a time, beating well after each addition. Stir ¼ teaspoon salt, 2 teaspoons vanilla, and ¼ cup flour into cream cheese and egg mixture. Blend in 8 ounces sour cream. Turn off the mixer, and with a spatula, gently fold in the 5 coarsely chopped Oreo cookies. Pour mixture into springform pan. Top with 10 (or more) coarsely chopped Oreo cookies. Place pan on center rack of a 325-degree (F) oven. Bake for 75 minutes. Turn off the oven, prop the door open several inches, and let the cheesecake stay in the oven for 1 hour. Cool on a wire rack. When cool, refrigerate. This cake is dramatic and delicious; I hope you enjoy it
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Italian Sausage and Green Pepper Skillet
How to make an Italian Sausage and Green Pepper Skillet one of her husband's favorite meals! Makes a quck and easy supper or simple dinner recipe idea for the kids or whole family.
Ingredients:
1 pound Italian sausage
1 medium onion, chopped
1 medium green bell pepper, chopped
4 medium cloves garlic, minced
14.5 oz. can of Italian-seasoned diced tomatoes
1 pound rigatoni pasta (You may use any type of pasta.)
1/2 tablespoon salt
1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.)
2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.)
1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.)
3/4 cup shredded Parmesan cheese (divided)
1/2 cup olive oil
Directions:
In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes--until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan cheese (reserving 1/4 cup), and 1/2 cup olive oil. Add cooked and drained rigatoni, and mix well. Now, add the sausage mixture from the skillet, and stir well. Sprinkle the remaining 1/4 cup shredded Parmesan cheese over the top. Serve immediately, while hot! Serve with a green side salad and hot, crunchy garlic bread! This dish is amazing!
Also take and try this Lightening Fast Asiago Garlic Bread Recipe Click Here
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Bacon Wrapped Pork Loin
Here is a really good and easy supper or dinner recipe idea the whole family will love. What can be better then a pork loin wrapped in bacon. Everyone loves bacon and the flavors are fantastic, sso try it today and see what you think. See video at bottom of page. And don't forget to take and leave a comment for others if you take and try this Bacon Wrapped Pork Loin.
Ingredients:
Makes 8 servings.
1 Pork loin
1 packages · Bacon
For the Rub:
1 tbsp · brown sugar
½ tsp · Lawry's seasoned salt
½ tsp · Black pepper
½ tsp · Onion powder
½ tsp · Garlic powder
½ tsp · Powdered ginger
For the Glaze:
1 cup · Honey
3 tbsp · Red wine vinegar
1 tbsp · Dried crushed rosemary
1 tsp · Onion powder
1 tsp · Garlic powder
1 tsp · Powdered ginger
Directions:
1 Remove all fat and silver skin from the pork loin
2 Layout a package of bacon, slightly overlapping each piece.
3 Mix dry rub and season the pork loin.
4 Lay pork loin on the bacon and rap. Overlap the tips of the bacon and secure with wet toothpicks.
5 Set your grill for Indirect Heat with a drip pan in the middle of the the hot coals. Place the bacon wrapped pork loin over the the drip pans.
6 Add 3 or 4 cups of water to the drip pan. Place handfuls of wet hickory chips directly on the coals. Close the lid and the top vent. Cook at 350°F for about 45 minutes.
7 When the internal temperature of pork loin reaches 120°F, start glazing.
8 Glaze every 5 to 10 minutes until it reachs an internal a temperature of 145°F. Removed from the heat and let it rest for 15 minutes before carving. Serve extra glaze as a sauce.
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The Real Black Tie Mousse Cake by Olive Garden
Total Time: 3 Hours
Prep Time: 1 Hour
Cook Time: 2 Hours
This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake.
Ingredients:
Serves: 8-10
Yields: 1 Cake
1 (18 ounce) box of ordinary cake mix (devil's food)
SECOND LAYER
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)
Directions:
1 There are FOUR layers to make:
2 BOTTOM LAYER (cake):
3 Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
4 SECOND LAYER (the chocolate mousse):
5 Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
6 THIRD LAYER (the custard):
7 Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
8 FOURTH LAYER (the icing):.
9 Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
10 Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
11 Enjoy! --Adrienne.
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Mexican Appetizer (for Nacho Lovers!)
This is a hot dip that you may dip into, or you may serve in tortilla dippers on a plate.
Ingredients:
1 bag tortilla dippers
1 pound hamburger
14.5-ounce can diced tomatoes, drained
½ package Chili-O (or use ½ tablespoon of homemade Taco Seasoning from bettyskitchen)
1 bunch green onions, cleaned and chopped
½ to 1 pound shredded sharp Cheddar cheese, as desired
Directions:
Brown 1 pound hamburger over medium heat, stirring constantly. Drain. Add a 14.5-ounce can diced, drained tomatoes and ½ package Chili-O (or use ½ tablespoon of homemade Taco Seasoning from bettyskitchen). Set aside. Chop1 bunch green onions and set aside. In a 13-inch by 9-inch by 2-inch Pyrex baking dish, spread the chili mixture evenly on the bottom. Sprinkle evenly with chopped green onions, and sprinkle evenly with ½ to 1 pound of shredded sharp Cheddar cheese on top. Bake at 350 degrees (F) about 15 min, until cheese is beginning get brown and crusty. Serve from baking dish with tortilla dippers, or fill dippers with hot, baked mixture and arrange on a nice Mexican-style plate. Enjoy!!
