Sausage and Peppers

One of my favorite meals of all time is Sausage and Peppers with Rigatoni.  If you have read my "What's In Your Beef" blog, you are aware of my serious distaste for all purchased ground meat products.  So as a special treat I will make homemade sausage.  So, with the following recipe you can go ahead and make your own sausage (which is surprisingly easy, and super tasty).  Or you can skip this part, buy your favorite Italian sausage (sweet, spicey or a combo of both) and it is up to you if you want to take it out of the casing and use it loose (like I have done) or you can roast it as whole links and slice it when cooled and add it to the sauce.  Your Choice!

Homemade Italian Sausage
Ingredients:

2lbs Pork (I used center cut pork chops because they were on sale and looked good)

4oz Pork Fat (find this at a good butcher, buy a few pounds, divide it into small packs, vacuum seal it and freeze it for just these kinds of situations.  If you cannot find pork fat, just find the fattiest pieces of pork possible and up the overall total weight of pork to 2 1/4 lbs)

1 1/4 Tbl Salt

1 Tbl Sugar

1 Tbl Fennel Seed, Whole

1/2 Tbl Coriander, Ground

1 1/4 Tbl Sweet Paprika (aka Hungarian Paprika)

1/4 Tsp - 1 Tsp Chili Flakes (depends on how spicy you like it)

2 Tbl Oregano, Dried

2 Tbl Basil, Fresh

1 Tsp Black Pepper, Ground

1/2 Tbl Garlic, Fresh, Chopped

1/3 Cup Ice Water

2 Tbl Red Wine Vinegar

Cut your pork into pieces small enough to fit into your ginder.  Toss pork and pork fat with everything except the water and vinegar. 

Grind.  Place in a mixing bowl with the paddle attachment.  On low speed mix pork, slowly adding water and vinegar until it is fully mixed.  And that is it! 

'

This makes just over 2lbs of sausage.  In the following recipe you only need about 1lb of so place the rest in a vaccum seal bag and freeze. 

Next time you want to make homemade pizza's just thaw, cook and sprinkle on your pizza OR turn them into hamburger patties.  I just suggest cooking you "Italian Sausage Burgers" until they are medium well done.


Sausage and Peppers
Ingredients:

1 Onion, sliced thin

1 Pepper, any color is fine, slice into strips

2 Cloves Garlic, sliced thin

1lb Italian Sausage

1 cup White Wine

1 sm can Diced Tomatoes (NOT stewed tomatoes like I have in the picture, oops)

1 sm can or 1 cup Beef Stock

1 1/2 cups Tomato Sauce (If you check out my "Big Batch Tomato Sauce" blog you will see I like to freeze extra tomato sauce in ice cubes for easy use later.  If you do this, use 8 cubes)

Start by heating up the largest, wide bottom pan you have got over medium heat.  Add about 3 tbl olive oil and onions.  Gently cook until they about 1/2 caramelized.  Add sliced garlic and saute for 1 minute more.

Add sausage and peppers.  Continue to cook until the meat if fully cooked and the peppers are starting to get soft.  Drain off excess fat if needed (if you are using my sausage recipe you will not have extra fat)

Add wine, this will loosen all those tasty brown bits on the bottom of the pan.  Contiune to cook until the wine is almost fully reduced.  Add diced tomatoes, stock and tomato sauce. 

Simmer over low heat until it about 1/2 reduced and sauce is slightly thickened. 

Cook a box of pasta until just al dente, add sauce and continue to cook pasta in the sauce.  The pasta will kinda absorb the sauce and be that much more tasty. 

Notes:
Buy a crusty french bread and fill with sauce, top with porvolone or mozzarella.  Place on a baking sheet and bake at 350' until nice a gooey.

Bacon Like A Pro

I am going to let you in on a  little restaurant secret...
We never, ever, ever cook bacon on the stove top.  It is always cooked on a baking sheet ahead of time and reheated in the oven or on a griddle when you order it.  Let me show you how easy this is to do.

Start by placing your bacon close together, but not overlapping, on a baking sheet that has been lined with parchment paper (this will make clean up easier).

Bake it on the lowest rack in your oven at 425' for anywhere from 10min-20min.  The time just varies depending on how thick your bacon is cut, how crispy you like your bacon and how true your oven temp really is.

When your bacon is nice and crisp, remove from oven and transfer to paper towles to drain excess fat.

TaDa, you have achieved that perfectly flat, evenly crispy bacon that you have always wondered how they do at restaurants.

Cooked bacon can be stored covered at room temp for at least a week!  Yep, cook your bacon in bulk and just reheat (in your microwave is okay) when you want a few slices for breakfast or a BLT.  This is also a great trick for your next brunch party. 

By the way, did I mention that you will never have to clean up bacon grease from your stove top again!

Hummus and Pita Chips

I love making this on hot summer days.  Cut up some fresh veggies and use the hummus as a dip for a quick  and healthy lunch or make some homemade pita chips and serve it as a snack.

Hummus
Ingredients:
2 cans Chickpeas, drained and rinsed well
2-3 cloves Fresh Garlic
1/3 cup Extra Virgin Olive Oil (use the good stuff)
1 cup Water
1 tsp Salt
1 Lemon, Juiced  (approx 2 1/2 tbl)
1/3 cup Tahini, this is seseme paste and can be found in the Ethnic Isle at the grocery store.

Just put everything into your Ninja or food processor and puree until smooth.  Add more or less garlic depending on your taste, keep in mind that the garlic will get stronger as it sits.

Pita Chips
Ingredients:

1 pkg  Fresh Pita
1/2 cup Extra Virgin Olive Oil
4 Cloves of Garlic, Smashed
Salt
Pepper

Over low heat place smashed garlic and olive oil in a little pan.  Gently heat until you see little bubbles rising from the garlic.  Turn off heat and let it sit for at least 15 minutes or overnight in your fridge. You have just made garlic flavored oil.  Scoop out garlic and reserve oil.

Cut pita into wedges, place in large bowl.  If your pitas are "Pocket Pitas" cut the two halves of the pita apart first (like a hamburger bun).  Drizzle lightly with garlic oil.  Toss until it is well distributed.

Spread out into a single layer on a baking sheet, use 2 pans if nessisary.  Sprinkle with salt and fresh black pepper.

Bake at 300' for about 20 minutes or until dry, crunchy and slightly browned. 

Notes:
Fresh hummus will last about 5 days in the fridge.

The traditional garinish on hummus is sweet paprika (AKA Hungarian Paprika) and Olive Oil

Feel free to add roasted peppers, artichokes, olives or any other ingredient you like in your hummus.

Hummus makes a great spread on a wrap or as a sub for mayo on a sandwich.

You know those little silica packs that they put in new shoe boxes and such, you know the ones labeled "Do Not Eat!", tape one of those to the top of your Tupperware container.  The pack will absorb moisture and keep you chips from going stale.  Just be careful not to EAT IT!

Wraps, The Perfect Summer Lunch

Looking for a light, guilt free option for your next beach day or back yard BBQ?  These wraps are great to throw together and bring with on an afternoon out.  Skip Subway and all the hidden calories and make these nutritious wraps yourself!

Ingredients:

Wraps (or large Tortilla Shells)

Lunch Meat or Grilled Chicken (use up those leftovers!)

Lettuce (I like romaine), Shredded

Tomatoes, diced or sliced

Cucumbers, shredded

Carrots, shredded

Cheese (Fresh Mozzarella, Goat Cheese, Gouda, Cheddar, Swiss, Etc)

Greek Yogurt + Seasoning Pack (ie: French Onion Soup Mix or Ranch Powder)

Start by making a "Salad" out of all the shredded veggies.

Next smear a layer of the flavored Greek yogurt (or hummus, honey mustard or low-fat mayo) onto tortilla.

Place a nice sized pile of veggies onto middle of wrap, top with meat and cheese. 

Now roll it up.  If you plan to make "pin wheels" (which little hands love) don't bother to tuck in the sides.  Simply leave it open on the ends. 

Now using a sharp serrated knife cut into 7 slices, discard or snack on the end pieces. 

Filling Ideas:

Oven Roasted Turkey Breast with French Onion Smear (Onion Soup Mix and Greek Yogurt), Garden Veggies and Fresh Mozzarella (this is the one I made in the pictures)

Grilled Chicken with Creamy Ranch Smear (Ranch Powder and Greek Yogurt), Garden Veggies and Avocado

BBQ Chicken with Honey Mustard Smear (Honey, Mustard and Low-Fat Cream Cheese), Garden Veggies and Smoked Gouda

Grilled Veggies with a Hummus Smear, Shredded Lettuce and Fresh Mozzarella

Roast Beef with a Horseradish Smear (Prepared Horseradish and Greek Yogurt), Shaved Red Onion and Shredded Lettuce

Notes:
If you are planning to make these for a party, prep all the ingredients the day before so on the day of all you have to do is roll them up.

Make a "Wrap Bar" for your kids, they will love choosing what goes into their dinner.

Chicken Marsala

Chicken, wine, mushrooms... What's not to love?

Ingredients:

2lbs Chicken Breast

Flour Mix (1 cup Flour, 1 Tbl Garlic Powder, 1 Tbl Onion Powder, 1 Tbl Salt, 1 tsp Black Pepper)

2 Tbl Butter

1 Onion, small dice

1lb Mushrooms, I prefer Criminis

1 Cup Marsala Wine

3 Cups Chicken Stock (the canned kind if fine for this recipe)

Start by slicing all your mushrooms and then dicing your onion.  Next slice your chicken into thin cutlets. 

Get the largest, shallow pan you have hot.  Add enough oil to generously coat the bottom.  Dredge your chicken in the flour mix, shake off extra flour.

Once you see a little smoke come off the oil, GENTLY place chicken into pan.  Cook until it is light brown, flip and do the same on the other side. 

Work in batches, unless you have a HUGE pan you will never fit all the chicken in at once.  As the chicken browns remove it from the pan and set it aside.  As you are cooking the chicken you will notice tasty little brown bits gathering on the bottom of the pan, this is good (the French call this Fond) BUT if you notice they are getting dark brown/black turn down your heat.  You will need to add a little more oil as you add more chicken to the pan.

Once all of the chicken is browned and removed from pan, turn the heat to medium low.  Add butter (the melted butter should lift all those brown bits from the bottom of the pan.) 

Add onion and a pinch of salt.  Let cook until the onion is translusent. 

Turn heat up to medium high and add mushrooms, they will drop a lot of liquid, this is fine.  Just keep cooking until the liquid had dried up and mushrooms are just starting to brown. 

Add Marsala and cook until almost fully reduced (should be syrupy). 

Add chicken stock and browned chicken.  Cook for about 15 minutes over medium heat or until sauce has slightly thickened and reduced by about half.  Check your seasoning.   

Serve with roasted red potatoes or rice and steamed broccoli (see my "Eat Your Broccoli" Blog)