Posts Tagged ‘sausage’

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

Ingredients:
•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley

Directions:

Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.

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Home-Made McGriddles (Gluten Free)

It’s a beautiful Sunday morning, and what better way to celebrate sunshine and blue skies with an amazingly delicious breakfast!? I remember having this sandwich once from McDonald’s, but that was a very long time ago! But the unique blend of flavors of a breakfast sandwich combined with maple pancakes stuck with me!  I’m sure this isn’t exactly the healthiest option, but once in awhile its not gonna hurt right?! And in a word, this is perfect “Man-Food”!! As you can see i doubled up on the bacon. I only stole a bite of hubby’s cause I’m stayin away from eggs, bacon and cheese, but omg it was good! I stuck to just the maple pancakes with a sausage patty, and that was equally scrumptious! There’s just something about maple covered pig! LOL! The pancakes are loaded with maple flavor and then the whole sandwich is covered with maple syrup. To enhance the flavor (and the calorie count! Haha) you can put syrup on the bottom pancake before adding the layers. No matter what though, this sure beats McDonald’s in quality, flavor and calories, not to mention cost!  So, as some of you are just rousing from your beds (Ive been up since 7 cause no matter what i can’t sleep in. Boo! LOL) give this one a try and start your day off right! Or…ladies, make this for your guy on Valentines Day this week! You’re sure to end up with a very happy man!  I know mine was this morning! LOL Enjoy! 🙂

Home-Made McGriddles (Printable Version

Maple Pancakes:Home-made McGriddles

Ingredients:

1 c gluten free flour

¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c almond milk + 1 Tbsp lemon juice

2  Tbsp oil

1 egg

1-2 tsp maple extract

Directions:

Mix the almond milk with 1 Tbsp of lemon juice. Let sit for 10 minutes. Combine the dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil, egg and extract into the milk and then whisk  into the dry ingredients until  moistened. Heat a nonstick griddle to 350. Pour batter on griddle to desired size and flip when bubbles form.

McGriddle Directions:

Meanwhile, cook your bacon/sausage and fry your eggs while you make the pancakes. Once everything is cooked, layer your mcgriddle: pancake, meat, egg, cheese, meat, pancake and then top with maple syrup.

Cheesy Potato Breakfast Casserole (Gluten Free)

Yes i know…. another breakfast recipe! I can’t help myself though….i absolutely LOVE  breakfast food! I could literally eat it for every meal. In fact that’s why we have brunch and brinner! LOL There are so many options too! This one is especially nice because its a good hearty meal in and of itself! Its full of cheesy potatoes and sausage and the eggs kind of bake right into it! (yes i splurged and had eggs AND cheese even though I’m really not supposed to! LOL, Oops my bad right?! If you need dairy free, just use soy cheese instead!) But this dish is SO worth it! Oh, I also used green onions (not sauteed with the sausage) because that’s all i had, but either way its delish!  The only downfall (in my mind at least) is that is takes so long to make. You have to cook the meat and then cook the casserole, and if you’re anything like me in the morning, (or anytime really!) you’re starving and practically drooling when just the meat is cooked! Then it’s like, well now i have to wait another HOUR+ before i get to actually eat this deliciousness! LOL  Again…its well worth the wait! Who can resist such ooey gooey cheesy breakfast goodness!? I know i can’t! Paired with some fresh fruit on the side and a big ole glass of orange juice (yep, another splurge!) this will set your day off right! So reward your taste-buds and give it a try….i know you’re craving breakfast food now aren’tcha?! Enjoy! 🙂

Cheesy Potato Breakfast Casserole (Printable Version)

Ingredients: Cheesy Potato Breakfast Casserole

  • ½ lb Jimmy Dean Sausage, cooked
  • 1/4 onion, chopped
  • 4 eggs
  • 1/4 cup almond milk
  • 10 oz frozen Ore-Ida Diced Hash Browns
  • ½ cup (+ topping) shredded Cheddar Cheese
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 350.  Spray 8×8 glass baking dish with non-stick spray.  Set aside.
  2. Cook sausage and onions.
  3. In a large mixing bowl, combine all ingredients. Pour into prepared casserole dish.
  4. Bake for 45 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes. Make sure temperature reaches at least 160 degrees F.
  5. Allow casserole to rest for 10-15 minutes.

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

Zucchini Sausage Bake (Gluten Free)

It must be summertime since I seem to have an abundance of zucchini squash in my veggie garden! My mind is already running a million miles a minute thinking about all the things I want to make with them! I decided to start with a hot dish. This casserole is loaded with flavor and is super easy to make! You can’t go wrong with a cheesy baked casserole right?! The sausage and zucchini make a great pair…..its just a nice one-dish meal! (To make it dairy free, just sub the cheese for soy  cheese. I just used regular cheese because its the lesser of 2 evils, dairy vs soy! haha) And since I had the food processor out, I shredded up a bunch and have it ready to go for the next few recipes I want to try! Of course this is a little premature, since my kitchen isn’t done, but the granite counters are almost done, and then the plumbing!! It will be SOOO nice to have a sink and dishwasher again! Not to mention actual finished counter-space!! LOL  I do what i can for now though, and this was well worth the hassle! Give this one a try and look forward to some more amazing zucchini recipes to come! Enjoy! 🙂

Zucchini Sausage Bake  (Printable Version)

Ingredients

    • 2 1/2 cups uncooked GF penne pasta
    • 1/2 lb ground sausage
    • 3 cups shredded zucchini
    • 1/2 cup diced onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 garlic cloves, minced
    • 1/2 cup chicken broth
    • 1 Tbsp gluten free flour
    • ¼ cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Cook pasta in according to package.
  3. Cook sausage until browned. Add zucchini, onion, garlic, and salt and pepper. Sauté 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
  4. Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage, and Parmesan cheese in a bowl; toss well. Spoon into a greased 3 qt baking dish. Sprinkle with mozzarella cheese.
  5. Bake for 20 minutes or until bubbly and lightly browned.

Brown Rice & Sausage Stuffed Green Peppers (gluten-free & dairy-free)

The first day of summer! It’s time for all those wonderfully delicious fresh fruit and veggies! And all at great prices if you buy it local! Green peppers were like 3 for $1 so…. the first thing that popped into my head was stuffed peppers! YUM! Now your typical stuffed pepper has tomato sauce and ground beef……2 things that I don’t eat. I wanted to keep these healthy, allergy friendly and still tasty, so I just thought, what sounds good? We don’t eat the pepper shell, hubby doesn’t like it and for some reason green peppers give me the worst indigestion!? Weird huh? I love the taste and the crunch, so I stuck some chopped up sweet bell peppers in, and then I still get the wonderful colors and flavors! I went with brown rice, but you could use white or wild rice. I went with sausage, but next time I’m gonna try ground turkey. I just used what i had on hand! LOL  And i added some corn for more crunch and color! These were……amaaazing! And really pretty easy to make. If you nuke the peppers in the microwave first you can cut down on the baking time so these only take 30 minutes! Not bad huh?! Oh, and I said these were dairy free……and actually I splurged and used real cheese this time, but to make it dairy free just use soy cheese and there ya go!  Anyhow… these were definitely a winner in our house! Enjoy! 🙂

Brown Rice & Sausage Stuffed Green Peppers (Printable Version)

Ingredients:

1 cup brown rice

2 large green bell peppers

1/4 cup large sweet onion, diced

1/4 cup mixed bell peppers, diced

1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste

1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese

Directions:

Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8×8 inch baking dish. Cook in the microwave for 5 minutes. Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned.  Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shells. Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted and lightly browned.

Breakfast of Champions!

This is one of my absolute favorite breakfast dishes! Its hearty and filling and has all of the best breakfast attributes! Better yet…its gluten free and dairy free. I’m gonna “cheat” on this one though and have the eggs! Once in awhile is ok and this is SO worth it! I love that you prepare it overnight…..then its fuss-free in the morning. The only downfall is you’ve got to wait for it to warm up AND cook in the morning and I’m usually starving by the time its ready! I like to eat right after I get up….low blood sugar and all! LOL! You can make this “regular” by using all the “regular” stuff  too, just FYI! This is a great meal for holidays or special occasions, as its pretty impressive and its delicious too! I make it on the weekends, and it lasts us for days! You can also double the recipe and put it in a 9×13 inch pan. Leftovers taste pretty darn good as well! So next time you have a gathering at your house or you want to impress the in-laws, give this recipe a try! Its definitely satisfying and one you’ll want to enjoy over and over again! This one’s a keeper! Enjoy! 😉

Holiday Brunch Casserole (Printable Version)

Ingredients

2 cups frozen shredded hash brown potatoes

½ lb Maple flavored Jimmy Dean sausage, cooked and drained

½ cup bacon bits

1 cup shredded cheddar cheese (non-dairy or regular), divided

1/2 cup GF Bisquick

1/4 teaspoon salt

2 eggs

1 1/2 cups milk (regular or almond)

Optional:

1 medium green or red pepper, chopped

1 green onion, chopped

Directions

In a large bowl, combine the hash browns, sausage, bacon, and 1 cup cheese (pepper and onion if desired.) Transfer to a greased 8×8-in baking dish.

In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45 minutes or a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Adapted From: Taste of Home

Appetizer Pleasers!

I found 2 seriously yummy looking “appetizer” recipes that I just HAD to try! I use the work appetizer loosely because this ended up as dinner, lunch and snacks! They’re so good, and simple to make that you can enjoy them anytime! The first one is Apple Pie Chex Mix. I love that Chex is gluten free. I’ve never really liked cereal in your typical cereal and milk for breakfast way. Id rather eat it dry in a snack mix. Trust me, I’ve got many different snack mix recipes, which as I make, I’ll share, but since its fall, this one sounded perfect! We just hit freezing temperatures and although I’d rather bake an apple pie, this was much faster to make and just as tasty! The other recipe is for Sausage & Cheese Balls. (I know it sounds…funny!) but these are omg sooooo good! There are lots of recipes out there for this recipe and they all call for different amounts of the same ingredients and bake times and temps, all resulting in different yet similar tasting balls. I took a couple different ones and substituted for gluten free and just kinda winged it. The end result was fantastic! Thank goodness I’ve got some amazing self control or I could get into some serious trouble with these little things hanging around! I also cut it down so it only makes 12, which is plenty for me…. but it can easily be doubled or tripled or whatever if you’re using them for entertaining. And trust me, they won’t last long if you do! So lets get started… Enjoy! 🙂

Apple Pie Chex Mix (Printable Version)

Ingredients

6 cups Cinnamon Chex cereal

1 cup walnut pieces

½ c coconut flakes

1/2 cup packed brown sugar

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

10 oz dried apples, broken

½ c dried cranberries (optional)

2 squares white chocolate candi-quik

Directions

In large microwavable bowl, mix cereal, walnuts and coconut.

In 2-cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples (and cranberries) evenly over cereal mixture.

In small microwavable bowl, microwave candi-quik uncovered on High about 1 minute or until it can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Adapted From: Taste of Home

Gluten Free Sausage & Cheese Balls (Printable Version)

Ingredients:

1 cup shredded sharp cheddar cheese
½  lb. bulk sausage (any kind will do, but I used maple flavored)
2/3 c Gluten Free Bisquick
¼ cup milk

Mix everything together in a Kitchenaid mixer until thoroughly combined. Use a large cookie scoop and then roll into smooth balls. Place on a greased cookie sheet 1-2 inches apart. Should make 12 balls and fit on one cookie sheet. Bake for 18-20 minutes at 375 degrees F or until a meat thermometer reaches 170 or higher.

Yield: 12 balls

 

Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)

Ingredients:

• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese

Directions:

Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

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