Before I get to the recipe, I just have to share the funny coincidence. I am writing this on April 28, I made it March 28, and I am posting it May 28. Now, to today’s simple recipe…
We like simple recipes with ingredients we love. This is one for us…sausage, mushrooms, and pasta. All loved, and this dish comes together in under an hour if I count my slow chopping skills and the time to boil water.
By the way…if this post looks familiar, it is probably because I was writing it near the end of December and forgot to change the year before I scheduled it. Oops! So some of you got an email about it. Well….it is up now. 🙂
When my dad and M visited us, they bought some tasty sausages. Since then, I have only been buying these sausages for our Italian nights. On a recent visit to the store, I decided to pick up their bratwurst sausage and give it a try. I came across this easy recipe, and they turned out so good! It all cooks in one pan. I was nervous that my cast iron skillet wasn’t large enough, so I used the Dutch oven. It worked just fine, and I would probably use it again (just to avoid a mess). Unfortunately, I was too excited to eat and didn’t take extra pictures of the finished product. We ate them on toasted Hoagie rolls with a bit of mayonnaise and they were so good!
I’d seen pictures and links to this one pot dish for a while. I changed it up a bit to use ingredients we had. The fresh tomato is because it is the time of year when we can get some nice fresh tomatoes. I even added a bit more at the end, just to barely soften. You can omit the fresh and it will still be good.
It’s new ingredient time! This dish looked interesting and tasty in the cookbook. It also received bonus points for being a Cantonese dish. I told K that we could leave out the black beans if we couldn’t find them, but in his words, “they make the dish”. Of course, I didn’t find out until later that Chinese black beans are apparently a type of soy bean. Somehow, they did not bother me in this dish, so I am still trying to figure out my soy issues. Luckily, though, I could enjoy this dish.
I had mentioned it on Twitter…it appears that I am in a savory mode currently. Part of it was having a cold with a sprained foot (not wanting to bake much), and part was having a backlog of desserts we still had to eat. Hopefully I will feel more like eating and making desserts again, soon! (Probably right after I post this–ha!) In the meantime, you get another chicken post. Unlike the grilled chicken on Monday, this is a pasta dish I made up. We had some leftover ingredients to use, and I threw them together. So, don’t worry if you don’t have tomatoes or mushrooms, and want to make some substitutions. But, you should make sure to keep something sweet like the peppers and tomatoes. Sooooo good.
The first dinner I made in our new place was an old favorite for us. I have shared many chicken recipes, but just as my mom was known for her roasted chicken in our house, K loves it when I make this chicken recipe. Especially with the potatoes. They go so well together! The best part is you can make it anytime of year, even if you can’t get good fresh herbs. I actually prefer it with dried herbs. I think you will have these ingredients already in your kitchen, so you should find it simple.