Wednesday, June 19, 2019

And Now for Something Completely Different ...



A simple recipe for life--only three ingredients!


I really enjoyed this little video. I think, in many of our quiet, personal, small ways, we all unconsciously practice the mantra of this "trinity" outlined in the video below.

This so reminded me of Emily Dickinson who was way before her time. Poem below. In age of "globalism," I welcome her thought and New "Englandism."
























Here's the original!




This man, Stefan Verstappen, and his books, interviews, and lectures, are brilliant. Sadly, he is very censored by YouTube. More pathetic, I doubt he would be welcomed on today'sl University campuses.




Enjoy your day. Share if you got something out of this post!

Wednesday, May 1, 2019

Italian Sausage with Onions and Peppers in the Instant Pot



Pressure cooking simple ingredients such as this ensures the sausages are infused or pressured with flavors one could not get from a traditional long simmer on the stove top. And the sausages remain juicy.

Cut the peppers and onions into wider widths than usual since pressure cooking "shrinks" veggies.

Serve on a hoagie or over rice. The veggie/sauce mixture by itself is wonderful piled on a nice thick slice of artisan bread.

  • 1 pound Italian sausages (I use Johnsonville brand"mild")*
  • 8 ounces sliced onion
  • 8 ounces sliced peppers (I used green and red)
  • 1 14.5 oz can diced, fire-roasted tomatoes, juice and all
  • 2-3 tablespoons tomato paste
  • 7 ounces (1/2 can) water or stock of your choice
  • 3 garlic cloves, sliced
  • 1/2 teaspoon dried Italian seasonings
  • 1/4 teaspoon dried basil
  • A few shakes Ancho chili powder or Cayenne
  • 1/2 teaspoon white sugar

Put a bit of olive oil in the instant pot. Switch on saute mode and lightly brown the sausages. Do not cook through. Remove to a plate. Add peppers and onions. Saute just until they begin to lose their crispness. Add tomatoes and garlic. Mix tomato paste with water in the can. Add to pepper/onion mixture. Add seasonings.

Return sausages to the pot. Turn off saute mode.

Set manual mode for five minutes. When done, do a quick release.

No instant pot? No problem:

Lightly brown sausages in a 12-inch skillet or Dutch oven. Remove. Add pepper and onion mixture and stir until they lose their crispness. Add tomatoes and garlic. Mix tomato paste with water in the can. Add to pepper/onion mixture. Add seasonings. Cover and simmer for at least one hour. Add more water if needed.

*I suggest mild or hot sausages. I have used "sweet" but the dish lacks in flavor.




Thursday, March 21, 2019

Easy Chicken Alfredo Casserole



Move over, Olive Garden! Oh, yea, this is that good! Not difficult to prepare and the result is spectacularly delicious.

I used a grocery-store rotisserie chicken that was on sale. The pasta was on sale. The cheese was on sale! The Alfredo sauce was on sale! This makes quite a bit and it's filling. Perfect for a family. In fact, I would not hesitate to serve this to guests. A nice green salad with fresh tomatoes, an artisan loaf of bread, a chilled bottle of Rose or a nice Zinfandel and this is a meal guests will brag about for days afterward. Have printed recipes available.

I have made this with spaghetti and mini penne. I prefer the spaghetti. Had I fresh basil, I would have swapped it for the parsley. This is a great "make-ahead recipe." For this recipe, I used three 5 x 5 baking dishes, otherwise use an 11 x 7 pan or dish or something comparable.

I saved the crispy chicken skin and cut it up fine to add to the chicken. The skin has lots of flavors!

  • 8 ounces pasta, (spaghetti or penne or what you have on hand)
  • 1 and 1/2 cup jarred Alfredo sauce (I use mushroom Alfredo sauce) divided
  • 4 ounces sour cream (1/2 cup)
  • 8 ounces ricotta cheese
  • 1 to 1.5 cups cubed rotisserie chicken
  • 1 heaping teaspoon fresh garlic, minced
  • 1 egg, beaten
  • 2 tablespoon Parmesan cheese, shredded
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste
  • 1 cup mozzarella cheese, shredded
  • Parsley for garnish

Cook the pasta less one or two minutes before done. Drain. Transfer to a large bowl. Add a bit of butter so it doesn't stick. Season with salt and pepper.

In a medium bowl, mix the chicken with one cup Alfredo sauce and sour cream. Add pepper to taste. In another bowl, combine the ricotta, egg, and Parmesan. Mix thoroughly. Add to the pasta. Now add the Chicken mixture. 

Place mixture in pan or dish. Drizzle with remaining 1/2 cup Alfredo sauce. Top with a thick layer of mozzarella cheese. Bake at 350 for about 30 minutes or until bubbly. If the top is not brown, broil for about two minutes. This is best served hot. Enjoy!