Tag: Italian sausage

Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach

by Pam on January 8, 2014

It has been cold and rainy for the last few days and I was craving some comfort food yesterday. I grabbed a few bell peppers, chicken Italian sausage, rice, onion, and leftover marinara sauce and made these stuffed peppers. They were simple to make, smelled fantastic while they baked, and tasted great. My husband and I really liked them while my kids weren’t the biggest fans. Their loss.

Prepare rice, per instructions.

While rice is cooking, heat a skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender. Add the chicken Italian sausage, casings removed. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel, and crushed red pepper flakes, and cook for 3-4 minutes or until sausage is cooked, stirring often. Add prepared rice, spinach, and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 350 degrees.

In a large glass baking dish, add 1-1 1/2 cups of water. Cut the bell peppers in half, lengthwise, then remove the seeds. Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish. Add a spoonful of the remaining marinara sauce to each pepper then top with sprinkled Parmesan cheese.

Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes. Sprinkle with fresh basil and serve. Enjoy.

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Stuffed Bell Peppers with Chicken Italian Sausage, Rice, and Spinach

Yield: 6 pepper halves

Ingredients:

1 cup of uncooked jasmine rice, cooked per instructions
2 tsp olive oil
1/2 sweet yellow onion, diced
5 chicken Italian sausage links, casings removed
2 cloves of garlic, chopped finely
Sea salt and freshly cracked pepper, to taste
1 tsp fennel seeds, crushed
1/2 tsp dried oregano
Pinch of crushed red pepper flakes
1/2 cup of baby spinach, chopped
2 tbsp fresh basil, chopped (plus more for garnish)
1 1/2 cups of marinara sauce (divided)
3 bell peppers, 1 orange, 1 yellow, 1 red
Parmesan, shredded

Directions:

Prepare rice, per instructions.

While rice is cooking, heat a skillet over medium heat. Once hot, add the onion and cook for about 5-7 minutes, or until tender. Add the chicken Italian sausage, casings removed. Using a potato masher, mash the sausage while it cooks until crumbled. Add the minced garlic, oregano, fennel, and crushed red pepper flakes, and cook for 3-4 minutes or until sausage is cooked, stirring often. Add prepared rice, spinach, and basil along with 1 cup of marinara sauce and mix thoroughly. Taste and season with sea salt and freshly cracked pepper, to taste.

Preheat the oven to 350 degrees.

In a large glass baking dish, add 1-1 1/2 cups of water. Cut the bell peppers in half, lengthwise, then remove the seeds. Scoop meat mixture into each pepper half until it’s heaping full and place into baking dish. Add a spoonful of the remaining marinara sauce to each pepper then top with sprinkled Parmesan cheese. Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes. Sprinkle with fresh basil and serve. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Curly “Q” Sausage – Get It Twisted

Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
Italian sausage.

Oh, it worked. It worked real good. By the way, I was going
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out.

And if you’re skeptical about how well barbecue sauce goes
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!

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Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with. I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese. They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend. These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

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Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Recipe and photos For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)