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Wednesday, February 19, 2014

Sausage Broccoli and Mushroom Sauté

A quick sauté veggie and sausage done in just minutes and they are super delicious. For a healthier dish, it has always come to this and any vegetable sauté dish that I always make. My kid loves it; it is perfect ways to get them eat more veggie with the smoky flavor of the sausage add to it. I sometime sauté with olive and garlic, but once a while i just want to dash up a bit to make it more exciting to enjoy our healthier eating. Therefore, this is definitely a way to go. In this dish, I use the 14oz pack smoked sausage that made with pork, turkey and beef. But you can go with any smoked sausage that you like.

Ingredients:

2 medium bunch broccoli crowns cut into florets

1 package 10oz whole mushroom sliced

14oz pack smoked sausage

4 cloves garlic, minced

½ tsp salt

1tsp sugar

1tsp ground black or white pepper

Directions:

Bring a pot of water to a boil, add ½ tbsp salt and the broccoli, cook for 30 second to a minute. Drain and rinse under cold tap water to stop it from cooking and to keep that green color of the broccoli. Set aside!

Heat ½ tbsp oil in a large stir fry pan or a skillet, add garlic and sauté for a minute until the garlic slightly turn golden. Add sausage, stir-fry and turn occasionally to get slightly even browned on both side of the sausage for about 2 minute. Move the sausage to the side of the pan and tilt to spoon out the fat.

Note: Just roughly, spoon out the fat, no need to spoon out the fat completely.

Add sliced mushroom, gives it a toss then add in the cooked broccoli. Add salt, pepper and sugar. Toss well and cover the lid for 1 minute, remove the lid, give another evenly toss then cover for another minute.

Remove from the heat, enjoy over hot steamy jasmine rice or as it is. And/or make along side with my Tilapia braised in Ginger & Lemongrass Caramelized sauce or Caramelized Shrimp and green papaya soup to complete the perfect Vietnamese dinner for the family to enjoy. At our traditionally Vietnamese dinner table, you would find; normally serve three-course meal with soup, sauté or stir-fry and some kind of braised or caramelized dish. Enjoy!!

Monday, February 3, 2014

Sausage Penne Pomodoro

SAUSAGE PENNE POMODORO
Carrabbas Copycat Recipe

2 tablespoons olive oil
1 cup onion, chopped
1 cup fennel, chopped
1-1/2 lbs Italian sausage, crumbled
1/2 cup water
6 cups tomato sauce
1 lb. penne pasta
1/2 cup grated Romano cheese
1/4 cup ricotta cheese

Heat olive oil over medium heat. Saute onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown. Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.

Drop penne in boiling salted water and cook until al dente. Drain pasta in colander. Add pasta in with sauce and toss to coat. Add Romano cheese, toss with the pasta until melted. Transfer pasta to serving dish or individually plate and serve with a dollop of ricotta on top.

Friday, January 31, 2014

SANDRA’S SAUSAGE STUFFED MINI PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well...

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandras Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes.

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

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Tips: I like to break my sausage into rather small bits while browning. You can also change up these pizza rolls with many other types of topping ingredients to your hearts desire.