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Breakfast Crescent Pizza

So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

Breakfast Crescent PizzaBreakfast Crescent Pizza:

  • crescent rolls
  • scrambled eggs
  • grated cheese
  • bacon, sausage, or ham, cooked and chopped
  • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

Bake the rectangles according to directions minus 1-2 minutes.

Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

Place back in oven for 1-2 more minutes until cheese is melted.

Breakfast Crescent Pizza

I ate mine with salsa on top or some might like ketchup!


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Sweet and Sour Roasted Root Vegetables

I came across this recipe in Cooking Light Annual Recipes 2004 cookbook it sounded great.  I love beets and to make it a meal I added sausage brats similar to lazy day casserole.  I also added some potatoes and onions.  Either way you can serve it as a side dish or as a meal.  I think it would be particularly wonderful with a roast.

My son ate it along with the two helpings I had, my daughter thought it was sour and just ate sausage.  Mr.Picky was preparing his own dinner that night.

I thought these wonderful root vegetable had a bright herb flavor.  In no way did I think they were sweet or sour tasting.  The only thing I would do different is to cut my beets up a bit smaller.  With the leftovers I created a big pot of borscht.

Sweet and Sour Root Vegetables

Sweet and Sour Roasted Root Vegetables:

  • 1 lb. small beets, trimmed, peeled, and cut into bite size pieces
  • 1 lb. parsnips, peeled and cut into 2 inch pieces
  • 1 lb. carrots, peeled and cut into 2 inch pieces
  • 1 lb. potatoes, cut into bite size pieces
  • 1/2 onion, coarsely chopped
  • 1/4 cup maple syrup
  • 3 Tbs cider vinegar
  • 1 lemon
  • 2 Tbs olive oil
  • 2 tsp coriander seeds, crushed
  • 2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon
  • 6-10 fresh thyme sprigs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Sweet and Sour Root Vegetables

 

Preheat oven to 400 degrees.

Prepare a 9 x 13″ baking dish with a bit of cooking spray.

Steam the first three ingredients covered in a pan for about 5 minutes.

Place vegetables in the baking dish.

Combine maple syrup and vinegar in a dish and set aside.

In a dish squeeze juice from lemon, add spent lemon halves to the beet mixture.

To the dish of lemon juice add oil, coriander, and tarragon.

Pour over beet mixture and toss well.  Add thyme sprigs and season with salt and pepper.

Sweet and Sour Root Vegetables

Bake at 400 degrees for 30 minutes.

Pour syrup mixture over the vegetables and toss to coat, return to the oven for an additional 30 minutes.

Discard lemon halves and serve hot.

*If you are wanting to add sausage like I did just brown brats in a pan during the first 30 minutes of cooking.  No need to cook them through.  Slice each sausage in half and place on top of the vegetables for the last 30 minutes in the oven.

 

World’s Best Lasagna

World's Best LasagnaA few years ago I found World’s Best Lasagna Recipe – Allrecipes.com, I knew it must be good enough to try.  After I made this recipe I knew I would forever make this recipe.  We are not huge fans of red sauce, especially Mr.Picky.  The funny part is that the sauce recipe was almost exactly how I make my spaghetti sauce.

When the special occasion arises to eat lasagna, this is the recipe I make.  I say special occasion for a few reasons lasagna is expensive to make, it makes so much for just our little family, it is incredible rich, and I over eat when I make it so I have to pace myself.

If you want a no fail recipe this is the one.  I have reduced the salt from the original recipe and I will sometimes add a layer of spinach if I have fresh baby spinach on hand.  I have even grated carrots and zucchini up and added it to my sauce with no complaints.  One day I might grate eggplant into it which I think would be wonderful.

I also discovered you cook the sauce in a slow cooker instead and throw together the lasagna a day or two ahead but it is a one dish meal.  I try to serve a good vegetable with it and garlic bread if we have company.  You can also freeze any leftovers and pull it out for a later time.

The recipe calls for a 9 x 13″ baking dish, just be warned it will be full if you are using a 2″ deep pan like most.  I borrow my mother in-laws deep casserole dish usually or I reserve some sauce for a different meal.  Somehow I always end up with way too much sauce, probably because sometimes I use a bigger can of tomato sauce instead of the two small ones.  If you use the exact measurements you should be fine, I know it came out right the first time.  I think I just add this and that and it all adds up to extra.  But two meals for the price of one sounds good to me.  This time I saved aside about 3 cups of extra sauce and threw some frozen meatballs in for meatball subs.

World’s Best lasagna:

  • 1 lb. sweet or spicy Italian sausage
  • 3/4 lb. ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz. can) crushed tomatoes
  • 2 (6 oz. can) tomato paste
  • 2 (6.5 oz. can) tomato sauce
  • 1/2 cup water
  • 2 Tbs sugar
  • 1 1/2 tsp dried basil leaves
  • 1/2 fennel seed
  • 1 tsp Italian seasoning
  • 1 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 4 Tbs fresh chopped parsley
  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb. mozzarella, sliced
  • 3/4 cup parmesan cheese, grated

 

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 1/2 tsp salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.  Or place it all in a slow cooker and turn to low for about 4 hours.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.   Or use my favorite no boil noodles which to me taste better.  I believe they are 16 noodles to a box and are smaller, so use them all.  You can moisten them by allowing them to sit in water for about 5 minutes before using.  This will insure the noodles will not dry out.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees.  If you are putting the lasagna together ahead of time, skip this step.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

First Layer of Lasagna

First Layer of Lasagna

 

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Fresh out of the oven!

Fresh out of the oven!



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Lazy Day Casserole

Lazy Day CasseroleThanks to my misreading of this recipe title it has forever been renamed in my mind.  Via pinterest I found the recipe for Lazy Sunday Casserole from Kayotic Kitchen.  My sister made it before I could and told me it turned out amazing.  I bumped it up on my dinner list and away we went.  I knew it was going to make a large quantity, after adding a few extra potatoes.  I ended up with a 10 x 15″ glass baking dish full of goodness.

I made a quick phone call to my grandma and asked if they wanted us to bring dinner to them.  We ended up feeding five adults and two small children, just about licking the dish clean.  My grandpa whose appetite is usually small, went back for thirds.  No one besides me had eaten fennel bulb before but the only complaints came from Mr.Picky, shocking I know.

I did adapt the recipe slightly,  I used Yukon gold potatoes and did not peel my potatoes.  Also I think I would add a parsnip or two, sliced to the size of my carrots.

Lazy Day Casserole:

  • 4 raw sausages, I used italian brats
  • About 1 pound of new or Yukon gold potatoes
  • 1/2 pound carrot, peel and medallion or use baby carrots
  • 1-2 parsnips, peel and medallion
  • 1/2-1 bell pepper, thinly sliced
  • 1 pound fennel bulb, stems removed and cut into wedges
  • 1 large sweet onion
  • 2-4 cloves garlic, crushed
  • 2 Tbs olive oil
  • fresh pepper
  • 1 1/2 tsp Italian herbs
  • 1/2 cup chicken broth
  • 4 Tbs balsamic vinegar

Cut potatoes, fennel, and onions into wedges.  Pepper into thin strips, carrots and parsnips into medallions.  Place in a roasting pan.

Combine oil, herbs, broth, and garlic.  Pour over vegetables and toss around a bit to coat.

Season with fresh ground pepper and salt, cover with foil tightly.

Bake at 450 degrees for 45 minutes.

While vegetables are baking, brown sausages on all side but do not cook through.  Slice each sausage in half and set aside.

Remove foil from vegetables and place sausages over the vegetables, sprinkle with balsamic vinegar.

Return to oven uncovered for 25-30 minutes.  Serve nice and hot!

Bierocks

Bierock RecipeA bierock if you are not familiar is a dish from Germany.  It is a beef and cabbage filled pastry.  To me it tastes between a burger and sandwich.  The kids and Mr.Picky love to dip theirs in ketchup.

This recipe is great for many reasons.  It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables.  I have eaten these sandwiches at different food carts.  I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great.  The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls.  I also added some shredded carrots, why not add more vegetables.

I believe I ended up with at least 12 sandwiches.  I eat what we can for dinner, and package the rest individually and freeze them.  Both photos were taken of a frozen bierock I had in the freezer.  They thaw within a few hours in the fridge.  The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.

Bierocks:Bierock Recipe

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

While dough is doubling make the filling for your sandwiches.

Filling:

  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 5 cups shredded cabbage
  • 1/2-1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/4 cup butter, melted

In a large skillet cook beef and sausage until brown.  Stir in cabbage, onions, and salt.

Saute over low for about 20 minutes, your house will smell amazing at this point.  Set filling aside to cool slightly.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.

Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces.  Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.

Now however it works for you fold up each dough square to enclose the filling.  Place on a baking sheet seam side down.

Cover the baking sheet with a towel and allow to rise for 1 hour.

Brush each roll with melted butter and sprinkle with garlic salt if you wish.  Bake at 350 degrees for about 20 minutes or until golden brown.

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