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Sausage and Peppers

Posted on March 30th, 2009 by Danielle.
Categories: dinner, recipe, sauce, sausage, spicy.

Another family recipe that we have all the time.  We like things spicy and sweet.

This is the cover of the cookbook my Nane made us for Christmas, full of all her recipes. Sausage & Peppers is in there. P.S. That’s a picture of the dessert table at my wedding.  She made everything on it but the cake.

Sausage and Peppers:

2 lbs sweet Italian sausage
1/4 cup olive oil
3 large bell peppers (your choice of colors)
1 small Spanish onion
4 cups Marinara sauce
1 cup water

Cut the sausages into 2 inch pieces.  Pan fry the sausage with the oil on medium heat until sausage is cooked.  Drain oil fromt he pan.  Add peppers and onions and continute to sauté for a few minutes stirring constantly.  At this point, add marinara sauce and water.  Bring to a boil. Lower heat and simmer for 10 minutes. Serves 4-5.



Follow The Recipe Extra:
The thing about this recipe is it’s easy to customize.  We like it spicy so I always throw in some crushed red pepper flakes and serve either with pasta or a really good french bread.  You can also go with sweeter and add fresh basil leaves and use a tomato vodka sauce with fresh tomatoes diced and added in.  This way is good with pasta, I like a Manicotti or a Gemelli.

55Commentshttp://www.followtherecipe.com/2009/03/30/sausage-and-peppers/Sausage+and+Peppers2009-03-30+22%3A08%3A14Danielle

Wasabi and Honey Glazed Salmon

Posted on March 23rd, 2009 by Danielle.
Categories: dinner, fruit, recipe, rice, salmon, sauce.

I like sweet fish. I make a great pineapple salmon as well, but this is by far my favorite salmon recipe. Why? Because it’s like having a whole sushi dinner in your mouth at once. Delicious.

Wasabi and Honey Glazed Salmon:

2 Salmon Fillets
4 Tbs. sake
3 Tbs. Honey
3 Tbs. Soy sauce
1 tsp – 1 Tbs (depending on your taste)Wasabi paste
2 Tbs. lime juice
2 Tbs. oil
sesame seeds

Start by preparing your sauce so it’s ready for use when the time comes. Put the lime juice in a small bowl and slowly whisk hone through it. Stir in soy sauce, sake and wasabi paste.

On the stove heat a high sided skillet with the oil on medium-high heat. Add salmon to the pan and sear each side for 1-3 minutes. Then reduce the heat to medium or medium low and continue cooking the salmon until cooked through. Remove salmon from the pan and set on plate or a bed of rice.

Add glaze to the skillet and simmer for one minute making sure to stir constantly. Sauce will thicken a bit. Ladle sauce over salmon and rice. Sprinkle with sesame seeds and a lime wedge for garnish.

Follow The Recipe Extra:
To complete the “sushi restaruant” taste this meal has to have steamed edemame as a side dish. There are tons of varieties that you can get from the frozen food section at the grocery store. Also I always use a sake in the dish that I can drink with dinner. I’m partial to Momokawa Pearl sake served cold.

58Commentshttp://www.followtherecipe.com/2009/03/23/wasabi-and-honey-glazed-salmon/Wasabi+and+Honey+Glazed+Salmon2009-03-23+17%3A16%3A10Danielle

Minestrone Soup á la Aunt Teri

Posted on March 16th, 2009 by Danielle.
Categories: Stews, cheesey, dinner, onion, recipe, sausage.

For Christmas this year my family decided to make gifts for one another.  My gift included all of the family soup recipes.  I came across this minestrone soup recipe and though I’ve never really favored this soup, I thought I’d give it a try.  I’m beyond glad that I did!  It was rich, broth-y and filling.  I loved it and you will too!

Minestrone Soup:

1 lb. of Italian bulk sausage
2-3 stalks celery diced
2-3 carrots sliced
2 onions chopped
2 cloves of garlic minced
1-28oz can of italian diced tomatoes
2-8oz. cans tomato sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
2 cans beef broth
1  tsp. salt
1/4 tsp. pepper
———————

2 small zucchini sliced
2 cups finely shredded cabbage
1 can great northern beans (or cannellini if you prefer)
1 cup uncooked macaroni noodles
Parmesan cheese

Begin by browning and draining the Italian bulk sausage.  Place browned sausage in a large stock pot with 3 cups of water on high heat.  Boil for 8 minutes then add all of the ingredients above the dashed line. Reduce the pot to a simmer and cook for 1 hour (or as much as 6 hours).

After the hour add the rest of the ingredients and the noodles.  Simmer for 1/2 hour more or until macaroni is cooked.  Serve with Parmesan cheese and a good bread.

Follow The Recipe Extra:
This recipe makes a ton of soup and it’s a filling soup at that.  Luckly its a soup that freezes very, very well.  Put any extras in a tuperware in the freezer.  When ready to reheat, put it in a stock pot and add a little water on med heat.  It will defrost nicely and taste wonderful.

50Commentshttp://www.followtherecipe.com/2009/03/16/minestrone-soup-a-la-aunt-teri/Minestrone+Soup+%C3%A1+la+Aunt+Teri2009-03-16+16%3A34%3A15Danielle

Fridays to Mondays

Posted on March 13th, 2009 by Danielle.
Categories: Uncategorized.

Hey Readers!

So I was told by someone that Fridays aren’t a good day to post, and that works out for me, cause I keep forgetting    So I’ll be posting “Minestrone Soup á la Aunt Teri” on Monday!

Here’s a picture from Mexico for today…Don’t worry it’s food related as only a guy riding a giant shrimp could be!

67Commentshttp://www.followtherecipe.com/2009/03/13/fridays-to-mondays/Fridays+to+Mondays2009-03-13+15%3A24%3A29Danielle

Mixed Fruit Jello Cake

Posted on March 6th, 2009 by Danielle.
Categories: cake, dessert, fruit, recipe.

Every year my big, extended family tries to go on a vacation together.  Usually it involves a combination of sun, a beach, hotels, a condo, hiking and always, always lots of good food.  We have a lot of summer b-days so we always need a cake.  We love to have Jello cake when it’s hot out.  It’s Refreshing! and chilly. It can usually be made with any combination of cake and jello but I prefer the following.

Mixed Fruit Jello Cake: 1 box of Cherry Chip cake mix 1/3 cup vegetable oil 3 eggs 1 large box Berry Blue Jello 1 tub of whipped cream Fresh berries

For this particular cake I bake the cherry chip cake into two 13″ round pans by following the directions on the box. When the cakes are done, set them aside still in their pans and prepare the jello following the normal directions on the box.  When the Jello is ready and the cakes have cooled a bit take a dinner fork and poke holes all over the two cakes.  Then, pour the jello over the cakes, making sure you get both cakes thoroughly.  Put the cakes in the refrigerator over night.

The next day use whipped cream between the two cakes and stack them.  Coat the whole cake with whipped cream and sprinkle some fresh berries on top.  Serve.

Follow The Recipe Extra:
This is a really simple recipe so the extras are in short supply.  The best I can do is give you another of my favorite combinations.  Vanilla cake, pineapple and cherry jello.  It’s an easier pineapple upside-down cake.

56Commentshttp://www.followtherecipe.com/2009/03/06/mixed-fruit-jello-cake/Mixed+Fruit+Jello+Cake2009-03-07+05%3A13%3A58Danielle