Chicken and Sausage Gumbo

I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.

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Italian Sausage with Grapes and Balsamic Vinegar

This sounded odd. Sausage and grapes? But we like sausage, and the Fudgelet has been on a whole grape kick lately, so I figured it was worth a try. We ended up loving it. There was originally mint in the recipe which I used but wasn’t a fan. I’m leaving it out next time. Because yes, we will definitely make this again. It’s easy and full of flavor.

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Pasta with Sausage, Asparagus, and Lemon

This was a recipe I partially sketched out ahead of time, and partially did in the moment. It was a nice, light dish that was filling but perfect for a warm day. If you don’t have asparagus, you could swap in a different vegetable such as broccoli. I would recommend steaming the broccoli first, then adding it in near the end.

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Orecchiette with Sausage, Broccoli, and Mushrooms

Recently I’ve decided to branch out into new pasta shapes. First was what you see today. Soon I will be sharing another shape I had fun making. This pasta is one that would be fun to try with kids. The dough is safe (just flour and water), and I can tell you that K had a lot of fun making the bowls. He offered to help and then tried to take over because he has enjoying it so much. I could see kids enjoying it, too.

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One Pot Tomatoes and Pasta

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.

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Crisp, Fluffy Pizza Crust

I have lots of pizza recipes on here already. Most of them are pancrust style, because that is K’s favorite. Especially from Pizza Hut. So, we are always after a crust that mimics that style. This one is my new favorite. It is less involved than some recipes, but it produced a crust that had a crunch to it, while still being almost bread-like. K commented that it was less greasy than other recipes. I wasn’t sure if this was a bad thing, but apparently he liked it. You could always add more fat to the pan if you prefer a greasier crust, but we liked this.

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Skillet Pizza

The finale of Italian Week…You might think, really? Another pizza recipe? Doesn’t everyone have a go-to one already? Haven’t you already made pizza? Well, I saw this one on a blog I follow, Life’s Ambrosia, and it peaked my curiosity. I actually wasn’t sure we had a cast iron skillet because I thought mine was ruined. The one I found and used was apparently mine, and somehow it improved itself with disuse. So, after making pizza a couple times in it and then keeping it around for other random tasks, it has found its purpose in the kitchen. It also is now properly seasoned, which makes it much easier to use. Yay! So, this is a perfect excuse to pull out your cast iron skillet. If you don’t have one, they are about $20-30 and are great for browning things, such as the mushrooms on this pizza. Now that I have one (again) I hope to make some desserts with it, too.

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