Sausage, Peppers, and Onion

Sausage, peppers, and onions
Sausage, peppers, and onions

This has to be one of my favorite meals to serve on the weekend. I love that it’s easy to prepare. It is so delicious served on a roll sprinkled with freshly grated Parmesan cheese. My husband Joe gets the rolls from a local bakery. They make their rolls from scratch every day. They are such a treat.

Sausage, peppers, and onion on a fresh roll.
Sausage, peppers, and onion on a fresh roll.

DSCF4895 Prepared the vegetables and minced fresh garlic.

DSCF4891Brown the sausage in a nonstick skillet.

DSCF4900 Saute  vegetables, minced garlic, a pinch of red pepper flakes, and a sprinkle of kosher salt and fresh cracked pepper.

DSCF4914 Cut the browned sausage into small bites and add a large can of crushed San Marzano tomatoes.  Gently simmer until the sausage is completely cooked and the sauce it heated. I tare some fresh basil on before serving and give it a toss.

DSCF4922Serve on a fresh roll and sprinkle with freshly grated cheese. Enjoy!

Sausage, Peppers, and Onion

1 ¾ lb. Sweet, hot, or mild sausage

1 Medium green, red, and yellow pepper

1 Medium sweet onion, sliced thin

2 Cloves fresh garlic minced

1-2 Tablespoons olive oil

Pinch of red pepper flakes

Kosher salt and fresh cracked pepper to taste

1 12oz. Crushed San Marzano tomatoes

Spay a nonstick skillet lightly with olive oil cooking spray. Heat the pan on medium heat. Add the sausage to the pan. Brown and cook the sausage. While the sausage is cooking prepare the vegetables. Slice the onion, cut the peppers, and mince the garlic. In a separate skillet add the olive oil heat on medium heat. Add the onion cook 1-3 minutes. Add the minced garlic cook 1 minute. Add the red, yellow, and green pepper, sprinkle with salt and pepper. Cook until peppers are tender.  Cut the browned and cooked sausage into small pieces. Add to the tender onion, and peppers. Add a pinch of red pepper flakes and pour the crushed tomatoes over the sausage, onion, and pepper mixture. Add fresh basil and stir the mixture.  Simmer till the sauce is heated through. Serve on a fresh roll and top with freshly grated Parmesan cheese.

Thanks for stopping by!

Beef and Guinness Pot Pie

DSCF2305I remember when my Grandmother lived with us for a time; she and Mom prepared what they called steak pie. It was chunks of beef, onion and a little gravy. The crust was plain and something was in the middle of the pie as a vent. I really can’t remember what it was but I’m thinking it was a shot glass. Is that possible? I don’t remember if I even liked the pie. I suppose I was just too young. I just remember Mom and Grandma in the kitchen together and preparing this meal. I have no way of knowing the recipe that was used Mom had no recipe box that I’ve ever known. But I remember the pie being served and want to bring it to my family table and remember these two special ladies whom I miss and love very deeply. I love pot pie and thought this was a great way of recreating Grandmas pie. To make the gravy extra rich and special I’ll add Guinness Stout Beer. I took all the flavors I love from my beef stew, deleted a few ingredients, added just a few new ingredients, to change up the taste and it’s now Beef and Guinness Pot Pie. The Guinness gives the gravy such a depth of flavor here. Out of the oven this pie is rich and delicious with a flaky crust. I have a feeling Mom and Grandma would just love it.

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Beef and Guinness Pot Pie

2lbs. chuck stewing beef, cut in 2” pieces

3-4 tablespoons all-purpose flour

3 tablespoons olive oil

Salt

Pepper

2 large onions, cut in half then cut in half again, then cut into thick slices

3 cloves garlic, minced

2 cups carrots cut into 2” chunks

5 thyme sprigs, leaves removed

2 bay leaves

2 tablespoons Worcestershire sauce

2 teaspoons sugar

1 ½ cups beef stock

1 cup Guinness stout beer

1 short crust pastry or puff pastry

Season the meat with salt and pepper. Coat the meat with flour. You could use a zip lock bag for this.

In a heavy bottomed pot heat 1 ½ tablespoons of the olive oil Brown the meat in batches. You will need to add a little more oil for each batch up to 2 tablespoons total. Remove each batch to a plate. Add 1 more tablespoon of oil cook the onion 5 minutes. Add the garlic cook 1-2 minutes more. Add the meat back to the pot. Add Worcestershire sauce, sugar, 2 bay leaves, thyme leaves. Give this a good stir. Add the Guinness stout beer and beef broth; add just a pinch more salt and pepper. Give a good stir. Bring to a boil and reduce heat to a simmer. Cover and cook 1 ½ hours till beef is tender. Remove the lid and simmer 1 hour to let the gravy thicken. Store this filling for your pie overnight in the refrigerator. This will allow the flavors to develop. Next day reheat the beef mixture. Prepare your short crust or puff pastry. Fill a 9 inch pie pan with the beef mixture. Top with the crust. Make a few cuts in the crust to vent. Bake in a 400 degree oven 20-30 minutes till golden.

Note: You could also add mushrooms. Cook them 5-8 minutes remove to a plate, and then cook the onion and garlic.

Thanks for stopping by!

 

 

Au gratin Potatoes

I remember the first time I tasted Au gratin potatoes. My friend Deby told me about a little home turned into a restaurant. It was a few towns over from where I lived in Washington State.  I remember it was very small and crowded. Deby told me that she loved the Au gratin potatoes and said that’s was her favorite dish when she went there. I decided to order it as well. Just one bite and I knew I would be baking them at home. They were so creamy and buttery. I tasted a good bit of garlic as well. I know there was cheese on top too, but I chose to forgo the extra richness. I sprinkle a little fresh thyme on top of mine. These potatoes make a great side dish at any special meal.

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Au gratin potatoes

6 russet potatoes, (I have used Yukon gold as well)

3 large garlic cloves, minced

4 tablespoons unsalted butter, cold, diced, extra to butter your dishes

1 cup heavy cream

1 cup whole milk

Salt and pepper

Fresh thyme leaves

Preheat oven 375 degrees

4 round baking dishes, 4 x 1 1/2, or 1 large baking dish

Rub these dishes with some of the extra butter

Measure the cream and milk out in a liquid measuring cup, stir together

Peel and rinse the potatoes, slice the potatoes about 1/8 inch of thickness

Put a layer of potatoes in the bottom of each dish, top with some of the minced garlic, then some pieces of the butter, and salt and pepper

Repeat this process 2 more times, you want 3 layers

Sprinkle the fresh thyme leaves over the last layer

Fill each baking dish with ½ cup of the cream and milk mixture, pour on the side of the dish so you don’t disturb the top

Place baking dishes on a baking sheet, cover with foil and bake 40 minutes

Remove the foil and bake, 20 minutes more the liquid will be thick and bubbly and the top will be brown and crusty looking

Let stand 5 minutes, and serve.

Enjoy!