Roasted Vegetable & Smoked Sausage Penne

Got the idea for this recipe from here

I didn’t follow this recipe 100%, I kind of made it my own!

2 lb Polish Kielbasa, cut into 1″ slices
1 lb Penne
3 small Zucchini, cut lengthwise and sliced
1 small Yellow Squash, cut lengthwise and sliced
2 cups of tomato puree
1 Red bell pepper, seeded and chopped
1 Orange bell pepper, seeded and chopped
6 cloves Garlic, minced
1/2 med Red onion, cut in half and sliced into half rings
1/2 cup Olive oil, divided
1/3 cup Dry white wine
Kosher salt, to taste
Black pepper, ground fresh, to taste
(not in the picture but I also used Cajun seasoning and 1 cup of grated mozzarella cheese)
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Preheat your oven to 375º.

Mix all of the vegetables, (minus the onions), garlic, 1/2 the olive oil, salt and pepper well in a large mixing bowl.

set aside

Preheat a dutch oven to medium high heat and coat the bottom with the other 1/2 of olive oil

add the onions, and sauté
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cook until they are translucent and then add the wine, cook for a couple of minutes then add in the sausage
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I also sprinkled some Cajun seasoning over the onion and sausage, to taste

Sauté onions and sausage for another 5-7 minutes

set aside

Cook the pasta according to the package directions

Then grab a large baking dish and add the pasta first and then add in the veggies and then onions and sausage and kind of mix together, as best you can in the baking dish. Then pour the tomato puree over the top of the veggies and sausage. sprinkle with a little more salt and pepper to taste

Then pop in the oven and bake for about 30 minutes, uncovered

Then pull the baking dish out of the oven and sprinkle the top with grated mozzarella cheese and bake for another 10 minutes, or until the cheese has melted

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Serve immediately.

Spicy Sausage Pasta

Recipe

1 tbsp olive oil
1 lb smoked sausage
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1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup Greek Yogurt
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
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1. Add olive oil to an oven-safe skillet over medium high heat
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until just smoking. Add sausage and onions and cook until lightly browned,
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about 4 minutes. Add garlic
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and cook until fragrant, about 30 seconds.

2. Add broth,
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tomatoes,
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Yogurt,
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pasta,
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salt and pepper
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and stir.
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Bring to a boil, cover skillet,
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and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
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3. Remove skillet from heat and stir in 1/2 cup cheese.
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Top with remaining cheese and sprinkle with scallions.
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Broil until cheese is melted, spotty brown, and bubbly.
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Kielbasa with Cajun flavored peppers and onions

Got the idea for this recipe from here but since we don’t have a grill thought I would skip the skewers part and just saute the sausage, peppers and onions in a cast iron skillet instead…

I made this recipe for 6, asNormy and I have a new roommate! My cousin Jenn is staying with us for a couple of months for school so I have me another person to cook for! I do 6 servings so we all have some for dinner and then for lunch the next day!

Jenn is not a fan of onions! She likes the flavor of onions she just doesn’t like the texture, So I felt this dish would be fine cause the onions were big enough and she could pick them out! BUT she told me she liked them in this dish! She said they were really good! I was like SEE onions are GOOD! I am determined to get her to like them!

So for this recipe you will need:

2 packages of Kielbasa - (I like Hillshire Farm Polska Kielbasa) Sliced into big chunks
2 red onions, sliced
2 yellow onions, sliced
2 red bell peppers, chopped into big bit size pieces
2 yellow bell peppers, chopped into big bit size pieces
2 green bell peppers, chopped into big bit size pieces

So I took a picture the 1st time of what you need and got this
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No! there is not a side of Normy in this dish! HA! Normy move your big dome!

So this is the picture I wanted
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So get to chopping and chop everything up into bite size pieces like so…
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I used my cast iron skillet for this dish. So I grabbed my big cast iron and coated the bottom with a little olive oil and heated it to medium high heat and threw the onions in…sizzle sizzle
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and then sprinkled a little Creole/Cajun seasoning over the onions
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Creole/Cajun Seasoning makes EVERYTHING BETTER!
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saute the onions until they get a nice caramelization or translucent. I cooked mine until there was a little brownness on the edges and they were still a little crunchy. Took about 10-12 minutes
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then add in the red bell peppers
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then I added in a little kosher salt

then add in the green bell peppers
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then I sprinkled the creole/cajun seasoning over those and then added the yellow bell peppers
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stir everything together
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saute for about 10 minutes stirring often, adding in more creole/cajun seasonings
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so pretty and colorful!
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So while the peppers are cooking get another skillet and preheat that to medium high heat and add in the Kielbasa
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and cook for 10-12 minutes get a nice color on those pieces
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see that color, that color is LOVE!
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to serve, just take desired amount of sausage and LOTS of peppers and onions and eat!
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Beer Cheese Kielbasa Soup

So I came up with recipe one Friday evening and it was chilly outside I wanted to make Beer Cheese soup. But I felt the soup needed a protein so I decided at the last-minute to add in Kielbasa. I thought about adding ham but thought the Kielbasa would taste better so I went with it and this is what I came up with…

So you will need:
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8 Red potatoes, Peeled
1 Yellow onion, Chopped
2 cloves of garlic, Minced
1 12 oz Bottle of Fat Tire beer
32 oz of Chicken Broth/Stock
Kosher Salt & Freshly Ground Black Pepper, To taste
Half Pint Heavy Cream
8 oz of Extra Sharp Cheddar Cheese, Shredded/Grated
13.5 oz Polish Kielbasa
(Not shown in this picture but I added it)
4 tbsp of unsalted butter
Corn Starch
Garlic salt

So start by peeling 8 medium red potatoes, and wash them
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and then place them in a pot with some water
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make sure all the potatoes are completely submerged in the water
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and then boil the potates until they are fork tender 30-45 minutes

then drain them
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Place the potatoes into a food processor
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and add a little chicken stock
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Blend a little, then add a little more stock and cream

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then I changed my mind and added all the cream
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and then blend until the potatoes are nice and smooth
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Instead of using flour to thicken my soup I do the potatoes like this as it adds as a thickener instead of using flour and milk.

Now grab a stock pot or dutch oven and preheat it to medium heat and melt 4 tablespoons of butter
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melt it completely before adding the onions
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ok the butter is melted now add the chopped onions
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Saute them until they are translucent about 7-10 minutes
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stirring occasionally
then once they are cooked to your liking
add the minced garlic
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MMMM garlic

Stir that around with the onions and butter for about a minute.

Now add in the good stuff, the beer
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I actually don’t like beer. I do like it in food, but I don’t drink it ewwww

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Pour the whole bottle in
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foamy
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cook that a couple of minutes and stir it around a little

Then add in the rest of the chicken broth
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32 oz of chicken broth total is what I used
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now add in the potatoes that you blended earlier
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Stir it around, maybe even whisk it some so that it blends all together

Then I take about a cup of the potatoes and broth and spoon it into a measuring cup DSC_0235-1

and add in about 3 tablespoons of corn starch
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mix it well with a fork or whisk

and then add it back to the soup
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and whisk everything together

I like really thick beer cheese soup

Then add in some garlic salt to taste (Lawry’s Garlic Salt with parsley is my FAVORITE garlic salt to use always)


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stir

Then add in some freshly ground black pepper, to taste
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then I pulled out my handy-dandy hand blender and blended the soup
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Blend it until its nice and smooth. Makes for a smooth, silky, beer, cheesy good soup

Then taste it, test it for seasoning.

I ended up adding in more garlic salt
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then I blended it more to make sure to get any chunks out and make sure everything was all mixed in really well
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Then I had Normy grate/shred the cheese for me
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Hey Normy do you like grating the cheese?
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He sure does!

I had him grate 8 oz extra sharp cheddar and I had about 4 oz of Monterey jack that I had and decided to use it too
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Place the cheese in the soup
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and stir it in and melt
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Now let the soup simmer and warm all the way through and let the cheese melt while you cook the Kielbasa.

I used my Cast iron grille pan to cook mine
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once cooked all the way through. 10 minutes! I just guessed. I cooked them until they looked done.

Then pulled them off and let them cool for a minute and then sliced them like so
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and then cut into little chunks like so
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the added them to the soup
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stir in
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let them simmer in the soup for 10-15 minutes and then serve
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You could add more grated cheese or green onions as a garnish or eat just as is…

Cheesy, creamy and salty from the kielbasa and a hint of beer! This is the perfect MAN soup!

Smoked Sausage Saute

So the recipe is actually for Sausage Kabobs. But instead I just threw everything in a skillet and sautéed it instead…

One Year ago on this day I cooked: Mushroom Chive Chicken

recipe

1/3 – cup honey
1/4 – cup spicy brown mustard
2 – tablespoons canola oil
1 – tablespoon soy sauce
2 – garlic cloves, minced
1/2 – tsp minced fresh ginger root
1-1/4 – pounds smoked sausage, cut into 1-inch pieces
(I used kielbasa)
16 oz fresh mushrooms, cut in half
1 – large green pepper, cut into 1-inch pieces
1 – medium onion, cut into eight wedges
1 – small zucchini, cut into 1-inch pieces

In a large bowl, combine the first six ingredients.

Honey
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mustard
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canola oil
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soy sauce
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garlic
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ginger
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and mix
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Add the sausage
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and vegetables;

zucchini
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mushrooms
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(at this point the bowl I had originally used was to small so I had to switch to a bigger bowl)
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green bell pepper
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onion
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toss to coat.
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Then heat a big skillet, to high heat (I used this one my mom gave me, perfect for all these veggies)
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Saute in high stirring for about 15- 20 minutes or until vegetables are tender and sausage is heated through

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Serve hot
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I didn’t think I was going to like it, but it turned out pretty good. And Normy loved it!
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Kielbasa with Peppers and Onions

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large green bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 (14 ounce) package turkey kielbasa, cut at the curve and then halved lengthwise
  • salt and pepper to taste
  1. In a large, heavy bottom skillet ( I prefer cast iron), heat olive oil and butter over medium heat. Once butter has melted, add onions and peppers. Cook, stirring occasionally until softened, about 5 minutes.
  2. Place the kielbasa in the pan, flesh side down. Cook until browned, about 6 minutes.
  3. Transfer sausage to to a serving platter, spoon peppers and onions over the top. Serve.

Recipe