Sausage, Pepper & Spinach Cannelloni

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cannelloni, dinner, food, foodie, pepper, postaday2011, recipe, ricotta, sausage, spinach

My final project is submitted and the online discussions are closed. Now I can finally spend time making things from scratch again! Hubster’s belly will be so happy!

Sausage, Pepper & Spinach Cannelloni

Ingredients:
1 batch of cannelloni, 1 lb. ground (turkey) sausage, 2 c. ricotta cheese, 1 c. chopped white onion, olive oil, 1 c. parmesan cheese, 1 egg, 1 Tbsp. crushed garlic, 2 c. fresh baby spinach, 1 red pepper, fresh cracked black pepper, fresh ground sea salt, tomato sauce (or crushed tomatoes or diced tomatoes)

Directions:
Parboil fresh cannelloni and then rub with olive oil. Oil a glass casserole dish. Preheat oven 350°F. Brown onion, garlic and sausage in frying pan. Once meat is cooked, set aside to cool. Cut peppers into long strips. Add peppers and spinach to pan until softened, set aside. Mix together ricotta, eggs, parmesan, salt, pepper and sausage mixture. In cannelloni, layer pepper strips and spinach. Spoon on ricotta mixture and gently roll cannelloni to create a tube. Place stuffed cannelloni in baking dish seam side down. Pour sauce or tomatoes over pasta and bake for 30 minutes.

Fresh cannelloni recipe to follow tomorrow…

Serve hot and enjoy!

What’s on your dinner table???

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Baked Sausage & Pepper Penne with Red Cat Cream Sauce

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bell peppers, comfort food, dinner, entree, food, foodie, lunch, orange bell peppers, orange peppers, pasta, penne, pepper, postaday2011, recipe, sausage, turkey sausage

I made a similar sausage penne dish a few months ago. This time I wanted to make it a cream sauce to go with it. And Red Cat… okay, so I was drinking some Red Cat and impulsively poured some in the pan, but I love cooking with Red Cat. I also wanted to use red bell peppers, but the orange bell pepper were on sale, and looked much more fresh. I took the picture with really harsh lighting late last night, so my photo isn’t the best.

Baked Sausage & Pepper Penne

Ingredients:
1 lb. ground turkey sausage, 1 lb. penne, 1 shallot (minced), 2 diced yellow bell peppers, 1 c. Red Cat wine,  1 pint heavy cream, 1/3 c. flour, fresh ground sea salt, fresh cracked black pepper

Directions:
Preheat oven 350°F. Cook penne according to package. Drop sausage by the spoonful into pan of shallow water and simmer until meat is done (water should be gone, if not drain water). Remove sausage from pan then add wine and deglaze pan.  Toss in shallots, salt and Red Cat and simmer. Add heavy cream and flour and whisk together. Cook over medium heat until thickened. Toss together sausage, penne and pepper and pour into baking dish. Sprinkle with pepper. Top penne with cream sauce and bake for about 25 minutes. Serve hot with garlic bread and fresh grated pecorino romano.

This is a great meal to make ahead and freeze, simply defrost and bake.

What’s for dinner tonight?

Pepper Salad

Tags

BBQ, bell pepper, food, food photography, foodie, jalapeño, lime, lunch, pepper, picnic, postaday2011, pot luck, recipe, salad, shallot, side dishes, summer, vegetarian

HAPPY MEMORIAL DAY!
I’m usually pretty patient and calm, but my internet service has really gotten to me these past few weeks. We had the company send someone out to look at the connection and hopefully we’re back on track. I’ve missed having my internet…

This weekend was Memorial Day weekend, the kick off to summer. Our weekend was filled with several barbecues and I wanted to share a few recipes that I made. Today is my pepper salad recipe, just as appeasing to the palette as they eyes. Hubster and my MIL were really hesitant about this salad, but I insisted that’s what I was taking. Turns out everyone found a different way to enjoy it. I ate mine as a side dish, one person mixed it in with his pasta salad, another put it on top of a burger, one on top of a hot dog. It enhanced anything to added it to…

Pepper Salad

Ingredients: 
1 green pepper, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 2 jalapeño peppers, 1 shallot, 1/4 c. vegetable oil, 1 Tbsp. Dijon mustard, 2 limes, fresh ground sea salt, fresh cracked black pepper

Directions:
Cut peppers and mince shallot, set aside in bowl. Whisk together oil, mustard, lime juice, lime zest, salt and pepper. Pour dressing over peppers and toss gently. Place in refrigerator and allow to set for several hours before serving.

*Bonus if you can get ahold of a purple bell pepper or white bell pepper.

What was on your plate this weekend??

Goat Cheese Stuffed Peppers

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300th post, appetizer, bacon, blog stats, Blogging, cheese, easy appetizer, food, foodie, goat cheese, gourmet appetizer, part appetizer, pepper, postaday2011, recipe, snack, stuffed peppers, turkey bacon

My 300th Post!

I feel like I should either be celebrating or writing something epic… But in reality, today’s post is short and sweet. Last night, we were busy putting together Hubster’s new elliptical and it looks like it’s going to take us two nights… Ah, quality time… After being exhausted I needed to whip up a snack (I also made these New Year’s Eve).

My picky Hubster was popping these into his mouth, that is until he found out the cheese was goat cheese. Goat cheese can be really pungent, but the smoky bacon and sweet peppers balance out the flavors. Funny how you can love something until you find out what it is. 🙂

 

Goat Cheese Stuffed Sweet Peppers

 

Goat Cheese Stuffed Peppers Ingredients:
goat cheese, mini sweet peppers, crumbled bacon, garlic powder, fresh parsley, fresh cracked black pepper

Goat Cheese Stuffed Peppers Directions:
Cut top from peppers and remove any seeds. Carefully mash together cheese, bacon, garlic and parsley. Using pastry bag or icing press, stuff peppers and serve cold.

Happy Three Kings Day!

Garbanzo and Sausage with Rice

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brown rice, entree, garbanzo, meal, one pot meal, pepper, red bell pepper, red pepper, rice, sausage, side dish, turkey sausage, vegetarian, vegetarian recipe, vegetarian sausage

A few years ago, I inherited this recipe from a student’s parent, however it called for Chorizo. I don’t prepare red meat often, and I never eat it. Nevertheless, Hubster does enjoy it from time to time. I decided I need to revamp the recipe a little for our preferences. I’ve made this once before, using turkey sausage, today I decided to mix things up and use a vegetarian sausage (by Morning Star). The TVP sausage broke down a bit instead of holding its shape, but the flavor was still great.

Garbanzo & Sausage w/Rice

Ingredients:
4 c. garbanzo, 2 Tbs. olive oil, 1 medium onion, 1 red pepper chopped, 1 clove garlic (minced), 1/2 tsp. chili powder, 1/4 lb. sausage* (1/2 diced, 1/2 quartered), 2 Tbs. tomato sauce, 1 c. vegetable broth

Directions:
Heat oil in a large skillet over medium heat. Add garlic, onion, pepper and sausage, cook until tender and meat is no longer pink. Add remaining ingredients. Reduce heat, cover and simmer for 20 minutes. Serve over hot cooked brown rice.

*Once the meal was done simmering, I split the batch in half and added 1/2 tsp. to Hubster’s portion. Hubster said it didn’t look like a tasty meal, but that it was actually delicious! I guess next time I’ll stick to turkey sausage, so it’ll hold it’s shape better and not look so mushy.