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Posts Tagged ‘sausage’

Chicken and Sausage Orzo

The star of this delicious dish is Orzo which is a small rice-shaped pasta. I would like to point out that Orzo comes in slightly different sizes (from small to smaller) and so they can vary a little in cooking time. Make sure you taste the pasta for doneness and you can always add a small splash of extra chicken stock if the Orzo needs to cook a couple of minutes longer. At first glance this recipe seems labor intensive because it has both sausage and chicken in it, but really it’s not. Making the dish is simply a matter of tossing everything into one cooking pot, so clean-up is a breeze, and I just love the flavor combination that’s going on here within this dish.

Chicken and Sausage Orzo (6 servings)

Ingredients:

2 1/2 spicy italian sausages, casings removed (9.5 oz or 270 g)

2 boneless skinless chicken breasts, cut into bite size pieces (1.2 lbs or 540 g)

3 cups chicken stock, plus more if needed (709 ml)

1/2 cup tomato sauce (118 ml)

1 1/2 cups uncooked orzo (280 g)

salt to taste

1/2 cup grated parmigiano-reggiano cheese (25 g)

a big handful parsley, chopped

Directions:

In a large cooking pot, break up sausage and cook over medium-high heat, remove sausage from cooking pot and set aside. Using the grease from the sausage, add raw chicken pieces and cook until no longer pink. Add chicken stock and tomato sauce, lower heat to medium and bring to a simmer. Once liquid is bubbling add uncooked orzo and simmer uncovered for 10-15 minutes or until orzo is tender. Add a little more stock if liquid is cooking off too fast. Add salt to taste. Add cheese and parsley, stir to incorporate and serve. Enjoy!

Source: slightly adapted from Food Wishes

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Spicy Sausage Dip

Thanksgiving, Christmas and New Years are coming up and there will be parties, family gatherings and potluck’s at work, so we need something that’s delicious of course, quick and easy to prepare such as a little side dish, snack or appetizer if you will.

This Spicy Sausage Dip is simply excellent! It is so easy and quick to make, perfect for potlucks or other gatherings and it always gets great reviews. I use 1/3 less fat cream cheese and it does not change the flavor of the recipe. The canned tomatoes with chilies that I use is the Rotal Original which is plenty spicy for me. 🙂 I think you will really enjoy this Spicy Sausage Dip.

Spicy Sausage Dip

Ingredients:

16 oz package spicy sausage

two 10 oz cans diced tomatoes with green chilies, undrained

12 oz cream cheese, 1/3 less fat – optional

Hot sauce, optional

Directions:

In a large pan over medium-high heat, cook the sausage until just starting to brown. Drain off excess fat. Reduce heat to medium and mix in canned tomatoes and cream cheese. Continue to heat stirring frequently until cream cheese has completely melted down and throughly warmed through with other ingredients. Add hot sauce if desired. Enjoy!

Source: adapted from Annie’s Eats

Candle holder is handmade by blacksmith Joseph Gentile at jganvil.com

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Lasagna

Lasagna is one of my son’s all-time favorite dishes, mine as well. But then again, I’ll eat any type of pasta, anytime. The thing about Lasagna is that it’s a time-consuming dish, so lately when I make it, I make two dishes and freeze one. You want to make sure you freeze the assembled Lasagna before it is baked. Then just thaw it in the refrigerator for a day before baking.

What I really like about Anne Burrell’s recipe is how the Basil is mixed in with the Ricotta cheese which gives it a wonderful flavor. In my opinion, the greatest thing about Lasagna is how versatile it is. You can make it a hundred different ways by substitute whatever type of vegetables and/or meats your heart desires. I don’t really think that I have made the same Lasagna twice because it is always a little different. A very helpful tip that Anne Burrell also gave on her show was to layer the lasagna noodles in a criss-cross fashion to help prevent the lasagna from gliding apart once it’s cut and to let it cool down for at least 10-15 minutes before cutting into. Fifteen minutes are an eternity when your hungry and it’s Lasagna your waiting for.

Ricotta Cheese with Basil and Parmigiano-Reggiano

Sausage and Spinach

 

Mozzarella and Parmigiano-Reggiano

 

Home-made Marinara

 Ingredients:

1 1/2 lbs sweet Italian sausage

12 oz mushrooms, sliced

a pinch crushed red pepper flakes

2 garlic cloves, minced

5 oz fresh baby spinach

2 cups ricotta cheese

8-10 basil leaves, chopped

1 egg

2 cups Parmigiano-Reggiano, divided

your favorite home-made marinara sauce

16 oz package lasagna noodles

1 lb grated mozzarella cheese

Directions:

Bring a large pot of salted water to a boil. Cook lasagna noodles for 7 minutes, drain and lay flat on a baking sheet, set aside.

Break apart Italian sausage and brown in pan, set aside. Add sliced mushrooms and crushed red pepper flakes to pan, season with salt and cook until soft. Add garlic and spinach and cook just until spinach is wilting. Remove from pan and set aside.

In a small bowl combine ricotta cheese, basil, egg and 1/2 the Parmigiano-Reggiano. Mix to combine and season with salt. Set aside.

Preheat oven to 350 degrees F.

In the bottom of a 9 x 13 inch baking dish add a couple of ladles of marinara sauce and spread evenly. Arrange a layer of lasagna noodles over sauce. Top with 1/3 of the ricotta cheese mixture. Arrange a layer of lasagna noodles in the opposite direction and top with sauce, 1/3 of mushroom mixture, mozzarella cheese and some of the remaining Parmigiano-Reggiano. Repeat these layers until all ingredients are used up and the pan is full. Make sure that the top layer consist of marinara sauce topped with cheese.

Place dish on baking sheet, cover with foil and bake in oven for 1 hour 15 minutes. Remove foil for the last 15 minutes of baking time to brown the top. Let cool for 15 minutes before slicing.

Lasagna

Source: adapted from Anne Burrell

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