Sausage and Cabbage

Another find off Pinterest: http://veryculinary.com/2014/03/11/kielbasa-and-cabbage-skillet/

Low Country Boil

This is a HUGE hit around the south, but I'm not sure everyone has heard of it or makes it the same. It's super easy, easy to clean up and yummy! Here's how we like it!

 INGREDIENTS:
Zataran or Old Bay Shrimp/Crab Boil Seasoning Packet (this is either liquid or a bag that goes in the water)
Zataran or Old Bay Spice (this is for seasoning afterwards- my FAVORITE is from Pooler Seafood in Pooler, GA)
Shrimp (with tails on, unpeeled)
Sausage (we buy smoked turkey link sausage)
Corn on the Cob
Potatoes
Butter

DIRECTIONS: Bring the cleaned corn and potatoes to boil in a large pot with the seasoning packet. Cook until just done. Add shrimp and sausage for the last few minutes (until shrimp is pink). Drain and sprinkle dry seasoning on with some melted butter. Serve immediately!

Vegetable Fettuccine

I originally thought this would be a meatless meal, and then remembered my husband wouldn't approve- so I bought a link of turkey sausage and threw it in!

INGREDIENTS:
Bread Crumbs (or ingredients to make your own)
Garlic Cloves (2), minced
Turkey Sausage Link, sliced
Asparagus, cut
Frozen Peas
Broccoli
Carrot Sticks
Zucchini
Fettuccine
2 tsp olive oil
1/3 cup chopped sweet onion
1 TBL flour
1/2 cup chicken broth
1-2 cups milk
8 oz. 1/3 less fat cream cheese
Parmesan-Reggiano Cheese, grated
Kosher Salt
Black Pepper
Tarragon

DIRECTIONS:
Bring water to boil in a large pot. (If you are making your own breadcrumbs, you should start now- put bread in a food processor and then toast in melted butter on a skillet with garlic). Add asparagus first to water (it needs the longest to cook) then the broccoli and carrots, then zucchini and last peas. Cook until crisp-tender, remove from pan with a slotted spoon and rinse under cold water; drain. Add pasta to the boiling water and cook until al dente. Meanwhile, heat olive oil in a skillet and add the onion and 2 garlic cloves; cook for 3 minutes or until tender. Place flour in a small bowl; gradually whisk in chicken broth. Add the broth mixture and the milk to the pan, stirring constantly with a whisk. Place turkey sausauge in. Bring to a boil and then reduce heat; cook until thickened. Remove from heat and add cheese, salt and pepper and pasta, veggies and toss well. Sprinkle with breadcrumbs and tarragon.

Chicken Sausage, Peppers and Potatoes

I got this recipe from Skinny Taste- although I added a few things to my edition. It was super easy, yummy and a fast clean up- PERFECT for a family meal mid-week. There were no left overs, so if you are feeding more than 3 people, I'd double this recipe.

INGREDIENTS:
1 pkg. al fresco's italian chicken sausage, cut into 1" pieces
Red and Green Pepper, cut into large pieces
1 bag of mixed potatoes, cubed
1 large onion
Olive Oil
Salt/Pepper
Rosemary
Morton's Nature's Seasoning
Garlic Powder

DIRECTIONS:
Preheat oven to 375. In a large bowl, mix pepper, potatoes and onion. Drizzle with olive oil and sprinkle in seasonings. Stir to coat evenly. Pour veggies onto a baking sheet and bake for about 10 minutes. Add sausage and bake about 30 minutes longer- occasionally turning over and checking on potatoes.

Enjoy!

Sausage Cream Bowtie Pasta

INGREDIENTS:
12 bowtie pasta
2 TBL olive oil
1 pd italian sausage, crumbled
1/2 tsp red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
28 oz diced italian style tomatoes (canned)
1 1/2 cups heavy cream
1/2 tsp salt
3 TBL minced parsley

DIRECTIONS:
Cook pasta in salted water according to package directions (boil 8-10 minutes)
Heat oil in a large sauce pan and add onion and garlic. Once translucent, add the sausage and red pepper flakes and cook until browned. Stir in tomatoes, cream, and salt. Simmer until the mixture thickens- 8-10 minutes.
Stir pasta and sausage sauce together and heat through. Sprinkle with parsley and (optional) parmesan cheese shavings.

I served with an arugula/tomato salad with lemon balsamic vinaigrette dressing and some crusty bread! So yummy!!

Zuppa Toscana Pasta

INGREDIENTS:

1 lb italian sausage

1 1/4 tsp red pepper flakes

6-10 slices of bacon, cut into 1/2 inch strips

1 large onion, diced

1 TBL minced garlic

3 potatoes, thinly sliced

1 cup pasta (I use whole wheat macaroni)

32 oz. chicken broth

1 cup heavy cream

1/2 bag fresh spinach

DIRECTIONS:

1. Cook the sausage and red pepper flakes in a large pot, drain and set aside.

2. In the same pot, cook the bacon. Drain, but leave about a tablespoon of the grease in the pot. Cook the onions and garlic until translucent.

3. Pour the chicken broth into the pot (with the bacon/onions and garlic) and bring to a boil. Add in the potatoes and pasta and cook until al dente and potatoes are soft. Add salt and pepper to taste. Stir in the heavy cream, and the spinach.

Serve with freshly grated parmesan cheese... so yummy!