Cheesy Sausage Pasta

Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ❤ #SappyPlug. Love you boo 😉

Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.

Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.

What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”

Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.

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Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)

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Yo people. HERE IS THAT 2 CUPS OF CHEESE. HOW HOT IS THAT!?

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I literally moaned as I took my fist bite.

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I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.

Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb_____________________________________________________________________________________________

INGREDIENTS:

  • 1 TBSP Olive Oil
  • 1 lb Sausage (I cut mine into bit sized pieces before cooking)
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup milk
  • 8 oz dry pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Shredded cheddar-Jack cheese
  • 1/4 tsp Red Pepper Flakes
  • 1/3 cup chopped scallions, for garnish

DIRECTIONS:

1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes

2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.

3. Once the pasta is cooked, stir in the cheese.

4. Garnish with the scallions and serve.

ENJOY =)

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Tator Tot & Sausage Breakfast Cups

IMG_6851Breakfast cupcakes. And instead of frosting on top, the goodness is at the bottom in the form of TOTS! It’s the savory lovers dessert for breakfast dream.

IMG_6844Who doesn’t love tator tots? I used to jump up and down when I saw them getting dished onto my lunch tray in the cafeteria, & would cross my fingers that whoever was sitting next to me at the table wasn’t in the mood for theirs that given day.

IMG_6846I really wish I knew how to chop super fast and efficient like Bobby Flay does on TV. If I even tried I would be fingerless, therefore my little chopped pieces always vary in size and shape.

IMG_6848Just keep throwing stuff in these cups. You can choose any meats & veggies here. The possibilities are endless.

IMG_6850These ended up being like omelets in bite form with tots attached. That is all you need to know. Keep an eye on the progress of them in the oven, because mine were the slightest bit dry & that’s why they couldn’t be a 5bomber. Womp.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


INGREDIENTS:

Tator Tots

Half Red Pepper chopped up

4 Breakfast sausage links chopped

1/4 cup onion chopped up

1/2- a whole of a jalapeno chopped finely

shredded cheddar cheese

8 eggs

1/4 cup milk

DIRECTIONS:

– Preheat oven to 400 degrees.

– Grease muffin tins (sides & bottoms)

– Microwave your frozen tator tots for a couple minutes to defrost. Throw 3 in each standard size muffin tin. Take a shot glass & squish them flat into the bottom of each cup.

– Bake the tots for 10 minutes.
– In the meantime, chop up the rest of the ingredients.
– After the tator tots are done cooking, lower oven temperature to 350 degrees. Sprinkle the toppings into each cup.
– Whisk together 8 eggs and 1/4 cup milk & pour this evenly into each cup.
– Sprinkle a little cheddar cheese on top of each cup.
– Bake for about 20 minutes, or until the egg is cooked through. Enjoy! =)

Chicken & Sausage Scarpariello

dinner

Tonight I felt like a sous chef & I didn’t hate it because I got to counter sit, as I like to call it. Counter sitting would be the act of sitting on the counter, preferably while watching a stud cook you dinner.

Exhibit A:

lsettSide note: he likes his skillet more than me. I sometimes question that… regardless..You did good kid =)

A couple cons of being the sous chef..

1. I had to cut the onion. Aka ruin my mascara when my eyes started to tear up as if I was watching The Notebook.

2. I had to peel the potatoes. Overall, not a fan of potato peeling

The good thing about the onions is that when they were cooking it smelled like Hibachi which smells god damn amazing.

Now if you like spicy this was hella spicy. I could not feel my lips or tongue & this forced me to drink my wine a little faster than normal. #Buzz

Most people can handle spicy better than me so I am sure for most it is fine, however I would still suggest grabbing a box of tissues for that soon to be running nose.

Next time I think adding some more broth and wine would be a plus just because I like lots of sauce and that was definitely limited. Also, start roasting the potatoes earlier than I did. We wanted them crispier than they ended up.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


Ingredients:

Extra-virgin olive oil
1/2 pound sausage, cut into bite- size pieces
1 1/2 lb of chicken, breasts & legs or whatever you prefer. Keep bone in.
Salt
1/2 Spanish onion, cut into 1/4-inch slices
1 1/2 cloves garlic, diced
1/2cup white wine
1/2 cup sliced hot cherry peppers
1/4 cup hot cherry pepper juice, from the jar
1/2 cup chicken stock
1 1/2 sprigs fresh oregano, picked and chopped
3 small potatoes chopped into bite sized pieces
Directions:
Heat oven to 375. Put chopped potatoes on a baking sheet with salt, pepper and some olive oil. Roast until crispy (45 minutes-hour) or so.
Season the chicken generously with salt and add to the pan that the sausage was browned in. Once the chicken is brown on all sides, remove it from the pan and put to the side.Add the onions, to the leftover oil and season with salt. Cook the onions over medium heat for about 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.Add the wine to the pan and reduce it by half. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Uncover and simmer for 5 more minutes.Enjoy!

Stuffed Peppers – A&S Marketplace, Mount Kisco, NY

pepper

Yesterday afternoon I was on a mission for find stuffed peppers for dinner and I kept striking out everywhere I went. That is, until I walked into A&S Marketplace saw these  staring back at me. It was like angels were singing and I may or may not have wanted to jump up and click my heels together in joy.

 

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Popping stuffed peppers in the toaster oven, on their side, not the smartest idea. I lost some of the heavenly cheese as it oozed onto the tray and stuck there. Fail on my part. Next time, oven it is so I can stand them up straight.

Now these peppers were stuffed with sausage (yum) rice, cheese and PEAS. Yes, let me repeat, peas. I went through a 15 second period where I was devastated, frustrated, and felt my eyes tear up. I REALLLY hate peas, so i spent half my time digging these suckers out. I just don’t understand how peas and stuffed peppers should be as one. Other than those green balls of evil, this was sooo tasty!! If you like peas, DO IT. If you don’t like peas, make sure you have the patience to pick, or just share with a friend. #SharingIsCaring.

FINAL VERDICT: 4 BOMBSbombbombbombbomb


Hit up A&S Marketplace: https://www.facebook.com/pages/Friends-of-John-and-Marilyn/167281943300633

Creamy Sausage and Spinach Tortellini

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Just in case your friend asks you to come over and help her put together a TV stand with her & you want to be nice and bring dinner but also don’t feel like slaving over the stove, one pot meals would be the answer.

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Throw everything in a pot, dance around the kitchen to Iggy Azalea remixes for a little while #Basic and boom, dinner done & you burned some cals in the process.


How good was this?

Jessica: So how does this Bomb or Vom thing work?

Me: You just eat, and judge.There is no science behind it.

Jessica: Oh. So this would be MUCHO bombs.#Muchobombs


Boyfriend: That pasta was GOOD! I tried looking ALL over your Facebook for a post on it so I could comment. #Dedication

pastaFINAL VERDICT: MUCHO (5) BOMBS bombbombbombbombbomb


Ingredients: Serves 4

1 Tablespoon olive oil
1/2 lb smoked sausage, sliced into 1/2″ rounds
2 cloves garlic, minced
2 14-oz cans fire-roasted diced tomatoes
1/2 cup half-and-half
10 oz tortellini
2-3 cups baby spinach, roughly chopped
Salt and Pepper

Directions:

In a large skillet over medium heat, warm the olive oil, then add the sausage and cook until browned on both sides. Add the garlic and cook about 30 seconds.

Add the tomatoes (if you want, you can blend one can in the blender until smooth – I just left both of mine as is because I was in a hurry) and half-and-half, stir and bring to a simmer. Add the tortellini, and cover, letting it cook for about 10 minutes, until your tortellini is tender. Salt and pepper to taste, then stir in the chopped spinach.

Serve hot!

*Recipe borrowed from: http://www.everyday-reading.com/2014/04/creamy-sausage-and-spinach-tortellini.html