Comfort Dish, Family Recipes, Peppers

Italian Sausage & Peppers with Potatoes

One of my family’s favorite dishes is Italian Sausage & Peppers!! It has always been a favorite in my family since I was little. My grandparents,made Italian sausage and peppers often. I think at every major party in my family my Mom would make sausage and peppers. It was one of my Dad’s favorite meals, he LOVED his sausage and peppers.

I’ve tweaked the recipe over the years and removed the stewed tomatoes. (For those of you just tuning in, I don’t care for cooked tomatoes so I try to avoid them as much as I can) Sausage and peppers is really rather easy. It may be a little more prep but it’s really very simple. This is a great dish for a dinner party or for a crowd. You can make this ahead of time and then just pop in the oven and you have little to do when your guest arrive.

There are a few ways you can make this. My family use to make with green peppers and stewed tomatoes. It made a delicious juice that you could dip your crusty bread in. It was heaven!! I have changed it to my liking and now i use colored peppers, onions and I actually put in some potatoes. I personally like color bell peppers better than the green because they are less bitter and have a sweeter taste. I hope your family will enjoy this recipe as much as my family does.

Italian Sausage and Pepper

Ingreidents:
5-6 Italian sausage links (Mild or Spicy), chopped or left whole
1 large onion, cut into strips
2 red peppers, cut in strips
2 yellow peppers, cut in strips
2 orange peppers, cut in strips
1, 14 oz can diced tomatoes (optional)
1 T olive oil
6 golden potatoes or multi colored potatoes, cut in half or fourths depending on size
2 t oregano
1 t garlic powder
1 t onion powder
Sprinkle: Salt & Pepper

Directions: Preheat oven to 375°. Bake sausage for 15 minutes in a large oven safe pan. After times up remove sausage and set aside.

Add in peppers, onions and potatoes and drizzle with olive oil. Sprinkle with oregano, garlic and onion powder. Mix well. Add into oven for 30 minutes mixing half way through.

After 30 minutes add sausage back into the pan and add diced tomatoes (if you’re using) and cook another 20-25 minutes mixing half way through. Make sure sausage is completely cooked. Peppers should be soft and tender. Remove from oven and season with salt and pepper. Serve sausage with peppers, onions and potatoes and a nice chunk of crusty bread. Enjoy!

Note: This recipe freezes well. Cutting sausage in half or big chunks will make the sausage cook faster. If you choose to do that, just reduce the initial cook time for the sausage.

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#Recipes, Bacon, Breakfast, Brunch, Eggs

Bacon & Goat Cheese Frittata with Mushroom & Onion

Spice up your boring eggs with this frittata recipe. This is a great recipe to have for breakfast, brunch or even dinner. It’s so versatile and you can add any proteins, veggies or cheeses. I used bacon, (because I love it so much), mushroom, onions and goat cheese. It came out delicious. This is definitely an elevated dish for any meal. It’s sure to please even picky eaters and can be put together so quickly.

Take a look at my recipe and just add ingredients you love. There is no rules here. 🙂

Bacon & Goat Cheese Frittata with Mushroom & Onion

Ingredients:
5 eggs, whisked
1/4 cup milk
3 oz goat cheese
3/4 cup mushrooms, chopped
1/2 cup onion, chopped|
2 t olive oil
5 bacon slices, cooked and chopped
1 t dried thyme
1/2 t crushed red pepper, optional
Salt & Pepper to taste

Directions: Preheat oven 375°. Heat a medium, oven safe saute pan or cast iron skillet over high heat. Add in olive oil let heat a minute. Add in onion and let cook 2 minutes and then add in the mushrooms.

Lower heat to medium and let cook 4-6 minutes, mixing a few times. Season with salt and pepper. Add milk to the whisked eggs and season with salt, pepper, thyme and crushed red pepper. Mix well. Add in bacon, reserve a few pieces for the top.

Add the egg mixture to the pan and make sure it fully covers the mushroom mixture and the bottom of the pan. Let cook 3-5 minutes until edges are set. Crumble goat cheese evenly over the top of egg mixture and top remaining bacon. Remove from heat and put in the oven for 13-15 minutes until cooked and serve immediately.

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Chicken, Healthy, Quick Meals

Cheesy Garlic Crispy Chicken

I have really been eating healthier for the last few weeks. I’m trying to not go too much off course and trying to eat less throughout the day when I know I have an event or a time that I may not be eating the best. During the week I’m always looking for something new to try. That’s where this dish came in.

I usually make chicken often and like I’ve said before I’m always trying to come up with new chicken recipes. I just made this dish last night and I had to share. The chicken came out so tender with a crispy top and a nice pop of garlic. It was delicious. I needed something different for chicken and I wanted it to be healthier therefore I used light and low fat items. Feel free to use full fat ingredients in this dish too. I’m sure it will come out even better.

Cheesy Garlic Crispy Chicken

Ingredients:
8 boneless and skinless chicken thighs
3 oz (1/4 cup+ 2 T) light ranch salad dressing
½ cup panko breadcrumbs
½ cup reduced fat mozzarella cheese
3 garlic cloves, grated (more or less to taste)
2 t olive oil
1 t Italian seasoning
1 t + more for sprinkling, garlic powder
1 t + more for sprinkling, onion powder
Salt & Pepper to taste

Directions: Preheat oven to 375°. Add chicken to an oven safe dish and season chicken with sprinkle of garlic and onion powder and salt and pepper. In a medium bowl mix together light ranch dressing, mozzarella cheese, olive oil, grated garlic, panko breadcrumbs, 1 teaspoon each of spices and sprinkle of salt and pepper. Once completely mixed add a spoonful of the breadcrumb mixture to top of all chicken pieces and flatten. Bake at 375° for 40-45 minutes until chicken in completely cooked to 165°. Let rest a few minutes and serve with your favorite sides.

Notes: You can do this with chicken breasts and depending on size you may have to just increase the cooking time. Feel free to double the topping to make extra as it’s super delicious. I only did this amount as I was trying to keep it healthier. Try to switch it up with different kinds of cheese or even different spices. You can make this earlier in the day and cook when ready.

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Before going in the oven!
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Cooked!
Bacon, Easy & Quick, Healthy, Salad, Seafood

Shrimp & Bacon BBQ Ranch Salad

I’m about 2 weeks into doing Weight Watchers and I’m finally realizing that dinner doesn’t have to be a production every single night. I have a habit of over thinking a meal and then getting frustrated or discouraged. I always feel like every meal should have a a protein, a vegetable and a starch. That must be my culinary professors in my head telling me that.

So, I’m learning it’s ok to have eggs for dinner or a quick thrown together salad or something simple. With doing Weight Watchers I feel it’s easier as I can really eat anything I want.

I put this salad together this for dinner that was full of protein and very delicious. It really was super simple.

Shrimp & Bacon BBQ Ranch Salad

Servings: 2

Ingredients:
20 medium shrimp, cleaned and cooked and slightly warm
1 small avocado
½ cup no salt black beans, rinsed and drained
½ cup corn, fresh or frozen
1 small red onion, diced
¼ cup shredded cheese
4 slices bacon, cooked and rough chopped
6- 8 cups romaine lettuce, cleaned and chopped
2 oz bbq sauce
2 oz ranch dressing

Directions: In a small bowl mix together bbq sauce and ranch dressing. Add lettuce to a large bowl. Add in corn, black beans, onions, cheese and dressing and mix well. Separate into individual bowls and top with even amount of shrimp, bacon and avocado. Enjoy!

Notes: Feel free to mix all these ingredients together and serve it up. I always like to make sure the main proteins or higher fat/calories items are equally distributed to both bowls especially when county calories or points. In this case, that would be the shrimp, bacon and avocado. Use any bbq sauce you’d like, mine had a slight kick and it gave a nice flavor profile. If you don’t have cooked shrimp, feel free to use raw and just cook them up. That’s exactly what I did.

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Breakfast, Easy & Quick, Healthy

5 Ingredient Healthy Bagels

You may be hearing about these easy healthy bagels.  They are made with very few ingredients and low in calories, fat and smart points.  I decided to make them last week and made again yesterday.  I’ve done it 2 different ways and I wanted to share with you what I did.  You will see so many variations out there of this recipe. This is just what I did.

I loved them so much I could probably eat them every single day.  So delicious and makes me feel guilt free as they are healthier and only 3 smart points per bagel.

5 Ingredient Healthy Bagels

Ingredient:
1 cup Greek yogurt, nonfat and unsweetened
1 cup flour (if self-rising flour, omit the salt and baking powder)
¾ t of salt
1 ½ t of baking powder
1 egg, beaten

Toppings, optional:
Everything bagel seasoning
Sesame or poppy seeds
Cinnamon & sugar (Will add more points/calories)
Cheese (Will add more points/calories)

Directions: Preheat oven to 400°.  In a bowl mix together the Greek yogurt and the flour.  Mix well until if forms a dough.  Knead the dough a few minutes.  Add flour to a flat surface and roll dough into a ball and cut into 4 equal pieces. Roll each piece of dough into a rope and pinch both ends together to create a bagel shape.   Place on parchment paper and brush with beaten egg then top with desired toppings.  Bake in oven 20-23 minutes until golden brown.  Let cool prior to eating. Then Enjoy!

Note: I have done the method where you boiled the bagels first then baked them. Honestly, it didn’t taste or come out any different to me.  The 2nd time I made them I baked for about 22 minutes.  Each oven is different so the time and temp may vary.  Some people cook at a lower temp for longer or a high temp for shorter.  You can also add the broiler to help crisp up the bagels.  I haven’t done this as mine have come out fine.  If you can wait to eat them, wait till they are cooled.  I’ve eaten right away both times and the insides felt slightly gummy, however they didn’t taste gummy at all.

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#Recipes, Breakfast, Brunch

Biscuits & Gravy

Happy 2018, Everyone.  I hope you all have a wonderful new year.  This morning for breakfast I made biscuits and gravy.  I figured that was a good way to start the new year.  It’s a surprisingly simple.  There are several variations of this dish.  I prefer my gravy a little thicker with less pepper.  You can really customize this to your liking.  Here’s my recipe.

Biscuits & Gravy

Ingredients:
8 Biscuits, cooked
1 lb roll pork sausage
3 cups milk
1 t-1 T pepper (more or less depending on taste)
1/2 t salt
3-5 T flour

Directions:  In a medium saute pan cook the sausage.  Add in flour gradually and mix well. Let cook 3-4 minutes stirring often.  Add in 2 cups of milk and mix well. Then add rest of the milk and let cook.  3-4 minutes while the gravy starts to thicken.  Season with pepper and salt and mix well.  Cook to desired thickness.  If needed add more milk to thin the gravy.  Cut biscuits in half and spoon the gravy mixture over the biscuits.  Serve immediately.

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Comfort Dish, Easy & Quick, Kid Fun, Starters

Puff Pastry Hot Dogs

Talk about a fun appetizer or quick fun dinner.  These puff pastry hot dogs are quick to make and simply delicious.  This is sure to be a hit at any gathering.  You can cut the hot dogs in half to make smaller ones vs the full hot dogs.  Check out the recipe below.

Puff Pastry Hot Dogs

Ingredients:
8 hot dogs, any kind
1 sheet pre-made puff pastry, thawed but cold
1 egg
Sprinkle: coarse salt
Mustard for serving

Directions: Preheat oven 400. Roll out puff pastry to make it slightly bigger.  Pat dry the hot dogs.  Using a knife or a pizza cutter cut into half inch strips.  Using 2 strips of the puff pastry wrap the hot dog, slightly overlapping.  You can also just use thicker strips of the puff pastry if you’d rather.  Place on a greased baking dish.

Once all the hot dogs are wrapped place in the refrigerator for 15-30 minutes for the puff pastry to slightly chill again.

Whisk egg in small bowl.  Remove the hot dogs from the refrigerator and brush the puff pastry with the egg and sprinkle with coarse salt.  Bake in the oven 20 minutes until golden brown.  Serve immediately with a side of mustard.

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