Rigatoni with Cheese & Italian Sausage

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

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Kielbasa and Bean Soup

INGREDIENTS

1 lb. kielbasa sausage

1 onion

1 stalk celery

2 (14-1/2 oz) cans whole tomatoes

2 tsp. basil

1 tsp. oregano

5 cloves garlic

1/2 chipotle pepper in adobo sauce

1 tbsp. olive oil

2 tsp. thyme

5 cups chicken broth

1 (15-1/2 oz) can black beans, drained and rinsed

Salt and Pepper

DIRECTIONS

Thinly slice the sausage. Chop the onion and celery. Dice the canned tomoatoes and mix with the basil and oregano. Mince the garlic. Drain and mince the chipotle. Using a soup pot, heat the oil on medium. Add the onion, celery, and thyme, saute for 3 minutes. Add the garlic and cook for 1 additional minute.

Pour in the broth and scrape the bottom of the pan with a wooden spoon to loosen the cooked brown bits. Add the beans, tomatoes, kielbasa, and chipotle. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Season with salt and pepper to taste, and serve.

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Chicken Gumbo

This was so tasty! It was a little too spicy for the kids' tastes, but Sweetie Pie and I LOVED it!

INGREDIENTS
1 lb. boneless, skinless chicken thighs
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped green pepper
3 cloves garlic
2 tsp. cayenne pepper (which makes this pretty spicy...you might want to decrease this to 1 tsp.)
2 tsp. black pepper
1 cup flour, divided in half
7 tbls. olive oil, divided
8 cups chicken broth
3/4 lb. smoked sausage
4 scallions, thinly sliced
salt and pepper
hot sauce

DIRECTIONS
Cut the chicken into serving pieces. Chops the celery, onions, green pepper, garlic and sausage. Combine the cayenne and black pepper and 1/2 cup flour in a bag. Place each chicken piece in the bag and shake until coated. In a large saucepan, heat 3 tbsp. of the oil. Brown the chicken pieces on all sides, turning a couple times. Remove them with a slotted spoon and set aside. Add the other 4 tbsp. of oil to the skillet, scraping up the browned chicken bits with a wooden spoon. Whisk in the second 1/2 cup of flour. Cook over medium-low heat for 5 minutes. Take the pan off heat and add the celery, onion, green peppers, and garlic, stirring them for 1-2 minutes.
Scoop this mixture into a soup pot and add the chicken broth. Bring to a boil, reduce to a simmer, and add the chicken and sausage. Cook for 30 minutes.
Top with scallions. Serve with rice, if desired.

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Real Good Dip

Ingredients

1 pound ground beef

1 pound pork sausage

1 pound Velveeta

1 can golden mushroom soup

1 can Rotel

Tortilla Chips

Directions

Brown hamburger and sausage.  Drain.  Add Velveeta cheese, soup, and Rotel, and heat over low temperature until cheese is melted and thoroughly blended.  Serve with tortilla chips.

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Spaghetti Sauce with Spicy Sausage

INGREDIENTS

1 pound spicy Italian sausage

1 tbsp. olive oil

1 white onion, diced

2 cups sliced button mushrooms

1 tsp. garlic, minced

1 green bell pepper, cored and chopped

2 6-ounce cans tomato paste

1/2 tsp. coarse salt

1 bay leaf

1 28 ounce can stewed tomatoes

1 tsp. Worcestershire sauce

2 tsp. dried oregano

1 tsp. Italian seasoning

1 tbsp. sugar

1/2 cup red wine

1/2 tsp. celery salt

pinch cayenne pepper

DIRECTIONS

Cook the sausage in a large skillet over medium heat with cooked through.  Remove from the skillet to a cutting board and cut into bite-sized pieces.  Add olive oil to the skillet.  Saute the onion, mushrooms, garlic and pepper for 4-5 minutes.  Place in a large saucepan and add the sausage pieces.  Add the tomato paste, salt, bay leaf, stewed tomatoes, Worcestershire sauce, oregano, Italian seasoning, sugar, red wine, celery salt, and cayenne pepper.  Heat over medium-heat for 10 minutes, reduce to low and simmer for 10 minutes more.  Serve over your favorite pasta and sprinkle with parmesan.

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Slow Cooker Breakfast Casserole

INGREDIENTS

1 pound ground pork sausage

1 32-ounce bag frozen hash browns

2 cups shredded sharp cheddar cheese

12 large eggs, lightly beaten

1 cup milk

1 tsp. coarse salt

1 tsp. black pepper

1/2 tsp. dry mustard

DIRECTIONS

Cook sausage in a medium nonstick skillet until it crumbles and is no longer pink.  Drain and pat dry with paper towels.  Place hash browns in a lightly greased slow cooker.  Spoon sausage over hash browns; sprinkle with cheese.

Whisk together eggs, milk, salt, pepper, and mustard.  Pour over the cheese.

Cover and cook on low 4 1/2-5 hours or until set.  Uncover and let stand 15 minutes before serving.

Serve with a fresh fruit salad!

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Sunny-Side Sausage Fried Rice

INGREDIENTS
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 cup white rice
2-1/4 cups chicken broth
14.5 oz. can diced tomatoes
5 ounces cooked chorizo, chopped
1/2 cup frozen peas
4 large eggs
Chopped parsley, for sprinkling

DIRECTIONS
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, for 8 minutes.
Stir in the tomatoes, cover and simmer until most of the liquid is absorbed, about 10 minutes. Stir in the chorizo and peas, cover and cook for 5 more minutes.
In a large nonstick skillet, heat the remaining 2 tablespoons olive oil. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.

*Rachael Ray magazine, December/Janurary 2009

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Cajun Boiling Pot

Ingredients:
2 ears of corn, cut in half
4 medium red potatoes, cut in half
1 package (3 ounces) crab boil
1/2 pound medium shrimp, peeled and deveined
1/2 package (7-8 ounces) 97% fat-free smoked sausage, fully cooked
2 medium onions, chopped
Cajun seasoing

Directions:
1. Bring 4 quarts of water to boil in a 6-quart pan. Add corn, potatoes and crab boil. Return to boiling; cook 5 minutes.
2. Add shrimp, sausage and onions. Boil 10 minutes more or until vegetables are tender.
3. Drain. Sprinkle with Cajun seasoning and serve.

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Sweet Italian Sausage with Zucchini and Tomatoes

This is the perfect recipe to make after a visit to the local farmers' market.

INGREDIENTS
2 12-oz. pkgs Sweet Italian Sausage
1/4 cup 365 Extra Virgin Olive Oil
4-6 large garlic cloves, minced
3 TB fresh oregano, minced (or 1 TB dried oregano)
1 lb. zucchini, cut into ½ inch pieces (about 4 small)
3/4 lb. mixed red and yellow cherry tomatoes, halved
1/2 cup fresh basil, chopped
1/4 tsp. salt
1/8 tsp freshly ground black pepper
Basil sprigs and fresh lemon wedges for garnish (optional)

DIRECTIONS
Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over high heat. Add garlic and oregano, stir 30 seconds. Add zucchini, sauté 3-5 minutes. When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until flavors are well blended, about 3-5 minutes. Transfer to a large platter and garnish with sprigs of basil and lemon wedges.

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Spicy Sausage, Chicken and Bean Pot

Ingredients
2 tablespoons extra virgin olive oil (EVOO)
3/4 pound bulk Italian hot sausage
3/4 pound andouille sausage (1 package), cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3-4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 cans white beans or cannellini (15 ounces each)
5-6 sprigs fresh sage, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful of fresh parsley, chopped
3-4 sprigs fresh thyme, chopped

Directions
Heat a Dutch oven over medium-high heat with the EVOO, about two turns of the pan. Add Italian sausage and crumble into large pieces and begin to brown, 2-3 minutes. Add the andouille sausage and crisp at edges, 2-3 minutes. Remove browned sausages to a paper towel-lined plate.
Add chicken to the Dutch oven, seasoning with salt and pepper. Lightly brown chicken for a couple of minutes on each side, then add veggies and bay leaf. Add more salt and pepper and cook 7-8 minutes more to soften veggies. Add sausages back to the pan with beans and sage; deglaze with wine and stir in the stock.
Turn the broiler on and set rack in the middle of the oven.
Coarsely chop the bread into large crumbs in a food processor, then remove the blade and toss with melted butter (you can melt in the microwave in 15 seconds) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in the oven to brown for 2-3 minutes.
Serve directly from the pot. Keep an eye out for that bay leaf!

This recipe is from Rachael Ray's 30 Minute Meals. I haven't made it yet. Its too hot in OK for anything resembling a soup.

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Bangers and Mash

This has become the traditional dinner for us on St. Patrick's Day. My husband of course has his with a pint of Guiness. This year, I used turkey sausage instead.

INGREDIENTS
8 links pork sausage
8 potatoes
1 tablespoon milk
1 tablespoon butter
1 cup peas
1 teaspoon olive oil
1 teaspoon garlic
2 onions

DIRECTIONS
Peel potatoes and chop in half. Place in pan with a lid on. Cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on, (or make them just before mashing). Peel onions and slice into rings. Put olive oil and garlic in frypan and add onions, turning with tongs frequently. Grill sausages, turning with tongs when required.
Just before serving put peas in boiling water and simmer for 3-4 minutes. While the peas are cooking get potatoes out. Place a knob of butter on potatoes and mash dry. Add milk until you get a creamy consistency. Serve sausages with onions over and peas and mash.

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