Pasta with Grilled Sausage & Veggies

I love summer for all of the yummy garden vegetable. There are so many ways to cook them & I love discovering new ways to serve them. Grilling the vegetables & Italian sausage & adding them to pasta is an amazing way to serve them. This dish was a hit.


Ingredients
Italian Sausage (hot or mild)
1 green bell pepper, seeded & halved
1 red bell pepper, seeded & halved
1 yellow squash, halved
1 zucchini, halved
1/4 c balsamic or Italian dressing
Spaghetti
Salt & Pepper
Parmesan cheese


Directions
Light grill. Place vegetables in a large bowl & pour dressing over. Baste until all the pieces are covered. Let the vegetables sit. Cook Italian sausage on the grill for 8 minutes, turn frequently. Add the vegetables, turn frequently. Baste the vegetables with the dressing while they cook. Continue to cook sausage & vegetables until cooked through (15-20 minutes). Remove from grill. Allow to rest. In a large pot cook spaghetti until al dente. Drain, reserving about 1 cup of the pasta water. Chop sausage & vegetables. Add into the spaghetti. Toss with 1-2 tablespoons of olive oil & enough of the reserved pasta water to moisten. Sprinkle with salt, pepper & parmesan cheese.




Recipe adapted from All You

Red Sauce with Meat (aka Meat Sauce)

Ingredients
2 lb ground chuck
1 1/2 tbsp minced garlic
Olive oil
2 large cans Hunt's Tomato Sauce
2 large cans water
4 small cans Contadina Tomato Paste with Italian Herbs
1 1/2 tbsp oregano
2 bay leaves
1 tbsp basil
2 tbsp parsley
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 c Parmesan cheese

Directions
This sauce can be made on the stove or in a crock pot (after you have browned your meat). Pour olive oil in a pan over medium heat. Add ground chuck and garlic. Cook meat until browned. Once the meat is brown, I start adding the sauce ingredients. If I use the crock pot, I transfer the meatballs & pan drippings to the crock. If I am using the stove I just leave them in the pot. Pour tomato sauce, water & tomato paste into the pot/ crock. Stir until paste is dissolved. Add all of the spices. Do not add the Parmesan cheese. Stir well. Bring to a slow boil. Simmer for 1 hour on the stove or 2-3 hours in the crock pot. Stir in Parmesan cheese. Simmer for 1 more hour on the stove or 2-3 hours in the crock pot. Serve with your favorite pasta. We use whole wheat pastas. The sauce can also be used for lasagna, stuffed shells, baked ziti, etc.


Note: The sauce freezes perfectly for other meals.

Quick & Easy Eggplant Parmigiana

This recipe is starting s little different. It is showing in pictures the step by step of making eggplant parmigiana. Enjoy!







Our dinner last night was Eggplant Parmigiana with spaghetti. So I thought I would share a new recipe I tried.

Ingredients
2 firm eggplants
3 eggs and 1/4 cup water or 3/4 cup egg whites, beaten
1/2 tsp salt (optional)
1/4 c fresh or dried parsley
1/2 tsp ground pepper
1 tbsp dried basil
1/3 c parmigiana (Parmesan) cheese, grated
3 large cloves garlic, crushed or minced
2 c plain bread crumbs
vegetable oil for frying
Three 8-ounce cans tomato sauce (or use your own homemade sauce)
1 c parmigiana (Parmesan) cheese, grated


Directions
Pare and slice eggplants into 1/4-inch rounds. Dip slices into beaten eggs seasoned with salt, pepper, parsley, basil, garlic and 1/3 cup parmigiana cheese, then into bread crumbs. Fry in hot vegetable oil on both sides until golden brown. Drain on absorbent paper towels. In an ovenproof 2-quart baking dish, pour one can tomato sauce on bottom. Place 1/3 eggplant slices on sauce, then sprinkle with 1/3 cup parmigiana cheese. Repeat layers, ending with tomato sauce and cheese. Bake in a 350-degree oven for 20 to 25 minutes.

EZ Homemade Gnocchi

I love Gnocchi. I hate that I can't find it "easily" in the south. I have been scared to attempt making it until I found this recipe in an old Pampered Chef cookbook. Seriously, it was easy. I have never made instant mashed potatoes so I was a little leary of using them. Much to my surprise the Gnocchi tasted wonderful. I couldn't tell a difference in these made with instant mashed potatoes & those made with fresh potatoes.

Ingredients
1 1/2 c. prepared instant mashed potatoes, cooled
1 egg
1/2 tsp. salt
1/2-2 c. flour
1 cup Marinara sauce (for my recipe click here)

Directions
Combine mashed potatoes, egg and salt and mix well. Add 1 1/2 (approx) cups of flour and mix until dough begins to form into a ball. Turn dough out onto smooth side of lightly floured cutting board. Knead lightly until smooth. Sprinkle additional flour over surface as needed to form a dough that is not sticky or dry. In large stockpot, bring water to boil. Divide dough into six equal portions, roll each portion into a 1/2 inch thick log across full length of cutting board (see pictures below). Using a pizza cutter cut each log into 3/4 inch pieces, forming pillow shaped gnocchi. Carefully drop gnocchi into boiling water. Once gnocchi rise to the surface, cook 2 minutes (about 4-5 minutes total) Drain in large colander and serve warm!

Easy Chicken Parmesan

For a quick yummy dinner - try this. Bake Tyson breaded chicken patties according to the package directions. Add your favorite spaghetti sauce (I make my own) & shredded mozzarella cheese on top. Place under the broiler until cheese is melted. I serve with whole wheat angel hair pasta.