Tag Archive | "Peppers"

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Quick and Easy Recipes for Sausage and Peppers

Posted on 04 January 2011 by admin

Whether eaten on a bun or by itself, sausage with peppers is a delicious meal to make for you and your family.  My first encounter with this tasty sandwich was at a county fair when I was a youngster.  It basically consisted of spicy Italian sausage, onions, green pepper and a tomato based sauce.  Since then I have tried many different variations of this comfort food favorite.  You can experiment with different sauces, peppers, onions and sausage to create your own masterpiece.  Here are a couple quick and easy sausage and peppers recipes for you to try, just in time for Football Sunday!



Sausage and Peppers



What you need:


1.5-2 lbs Italian sausage links
2 large onions, sliced
1 large red or yellow bell pepper, cut in strips
1 large green bell pepper, cut in strips
3/4 t salt
1/2 t oregano leaves
2 T olive oil


What you do:


Pour about 1/3 c water into a large skillet.  Add sausage to skillet and cook over med heat until water simmers.  Cover skillet and simmer for 5-7 minutes.  Remove cover and continue cooking, turning often, for about 20 minutes or until sausage is nicely browned.  Set aside sausage and add olive oil to skillet.  Heat oil and add all remaining ingredients to pan.  Cook over med heat until vegetables are browned and tender, stirring often.  Add sausage to skillet, cover and cook on low until heated through.
Sausage and peppers are great by themselves or with a side of rice.  They are also delicious on a brat bun or crusty roll with your favorite condiments.



Low Fat Sausage and Peppers



What you need:


14 -16 oz package smoked turkey sausage
1 medium onion, sliced
1 large green pepper, cut in strips
1 large red pepper, cut in strips
14.5 oz can crushed tomatoes
4 oz can sliced mushrooms, drained
2 T olive oil
1 t oregano
1 t basil
1/2 t red pepper flakes
1/4 t garlic salt
1/8 t black pepper


What you do:


Heat 1 T olive oil in a large skillet over med-high heat.  Add onion, peppers, mushrooms, oregano, basil, red pepper flakes, salt and pepper to skillet and cook until vegetables are softened but still crisp, stirring frequently.  Remove vegetables from pan.  Heat 1 T oil in skillet.  Cut sausage in half lengthwise, then slice in 1/2 inch pieces.  Add sausage to skillet and cook at med-high heat until lightly browned.  Add vegetables and crushed tomatoes to skillet and mix.  Cook over medium-heat, stirring occasionally, until heated through; serve. 
If you’re not worried about the fat content, you may use polish sausage or smoked sausage.

For more cooking articles, recipes, and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

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A Great Thanksgiving Appetizer Recipe by Burning Peppers? How?

Posted on 04 January 2011 by admin

A great Thanksgiving appetizer recipe can be the start of any reason to celebrate.  Whether a holiday dinner, birthday, or weekend party, offering attractive and delicious yet simple appetizers can get any gathering off to a great start.


Appetizers, or “hors d Oeuvres” are small bites of food to stimulate the eye and palate.  “Hors d’ Oeuvres” in French means “outside the meal”.  These appetizers were originally prepared by the wait staff in early banquets, using the leftovers and scraps from the meal to be served.  While the chefs were working, the waiters were offering tastes “outside the meal”.


One of my favorite small bites outside the meal can also be a simple Thanksgiving appetizer recipe.  These Roasted Red Pepper Pinwheels involve making a soft cheese filling to line a roasted, skinned and filleted bell pepper.


Roasting red, yellow and orange bell peppers is a simple procedure, but it’s necessary that you use direct, conductive heat.  In other words, you need a flame.  A gas burner atop your stove is preferred, but a barbeque grill or even electric broiler will work.  An oven supplies indirect, convective heat and won’t accomplish the charred skin we desire.


To make this Thanksgiving appetizer recipe a success, the peppers must be completely charred black.  Any skin on the pepper that is not completely burned to a black color will not come off when the pepper is shocked in cold water.


You’ll be amazed at how tough the skin of a pepper is.  The outside is burned beyond recognition, but behind that is a bright, colorful, soft fruit.  The dramatic change in temperature causes all the burned skin of the pepper to rub right off.


To create a filet of roasted bell pepper, cut a slice along the length of the pepper from stem to blossom, keeping your knife behind the flesh but in front of the white pith cage that holds the seeds in place.  When you have done it correctly, you will have left the cage and seeds behind, revealing a flat filet of flesh.


Now, any type of soft spread able cheese and your favorite herbs can be mixed and spread on the pepper filet.  I prefer goat cheese, thyme, oregano, basil, salt, and white pepper.  Your hands are the best tool for this job, so you can create an even depth of ¼ inch of cheese on top of the roasted pepper.


When you roll the pepper over on top of the cheese, creating a spiral design within, you’ll begin to realize why this is such a great Thanksgiving appetizer recipe.  It’s simple, you can use the ingredients you desire, and it involves your own creativity along with a basic cooking method.  Those are the best recipes of all, the ones you create yourself.


The stuffed rolled pepper should be wrapped tightly in plastic wrap and refrigerated for 2 hours, allowing the cheese to solidify.  Once removed from the cooler and unwrapped, eighth-inch slices cut along the pepper’s latitude will reveal the contrast of the colorful pepper and white cheese in a spiraling pinwheel design.


The Red Pepper Pinwheels can be placed on crackers; artisan toasts, or used to top a pizza or broiled bruschetta.  I think it’s a fantastic Thanksgiving appetizer recipe, but you can use it any time of the year you’d like.

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See the Thanksgiving Appetizer Recipe to by clicking here.  Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef’s cooking DVD series “Burn Your Recipes” empowers people to cook with basic methods and the ingredients they desire.

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