Tag Archive: Black pepper


Spinach and Sausage Pasta with White Sauce

 

 

For Pasta

smoked sausage halved and sliced

2 cups of fresh spinach

2 small cloves of garlic diced

¼ white onion diced

dash of coarse ground black pepper

pinch of oregano

8 oz. pasta of your choice  (linguine /penne/small shells work well)

olive oil

 

For White Sauce

2 tablespoons butter

2 tablespoons flour

¼ tsp. salt

1cup milk

¼ cup grated Parmesan cheese (do not use the kind in the green container, lol, use real solid parmesan)

 

Begin by boiling your pasta per directions until tender, set aside

In large saucepan drizzle olive oil, and add sliced sausage garlic, onion, pepper and oregano. Now brown ingredients thoroughly over medium heat.  When browned add washed and chopped fresh spinach, it takes only a minute to incorporate into the sausage mixture. Turn heat to low as you prepare the sauce.

In medium saucepan melt butter, add flour and salt, Mix together then add milk .Mix and add your Parmesan. Stir together and heat until thickened and bubbly, add pasta to the sausage mixture and sauce, Mix together..Enjoy!

 

 

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Ok this is a glorified french bread Pizza/sloppy joe type sandwich..its so yummy.

1 market style fresh baked french loaf

1 cup fresh washed spinach

1/2 cup sliced mushrooms

7 oz. fresh ground country sausage

pinch of oregano

pinch of california chili pepper

dash of corse ground black pepper

dash of garlic salt

Pizza sauce from grocery store, or you can make your own. I prefer to make my own with a small can of tomato sauce, a tsp. of oregano, garlic salt and pepper.

Ok, first brown your sausage in a pan with a tablespoon of water, add pepper,garlic salt. oregano,and chili pepper..When sausage is done add spinach and mushrooms , saute for just a couple minutes.

Cut french loaf in half and then slice horizontally so you have two flat halves, you dont need the whole loaf, only half. Brush cut sides with olive oil and a dash of garlic salt, then add tomatoe sauce mixture, cover well because the bread soaks up the sauce. lay sliced pieces of mozzarella over sauce. Next, pour over the sausage mixture and cover well, it will be a little sloppy, thats the point 🙂  Finally add a few more slices of mozzarella and bake for 10-2 minutes at 400 degrees. Enjoy!


Crustless Sausage and Spinach Quiche

Smoked Sausage (I used 3 hot dog length sausages)

1 and ½ cup fresh, cleaned Spinach

½ small onion julienned

1 cup sliced mushrooms

½ grated cheese

2 small-medium hot-house tomatoes

6 eggs

½ cup milk or cream

coarse ground black pepper

dried basil

1 tbl. butter

olive oil

Halve and slice the sausage and brown in a drizzle of olive oil, cook in large frying pan until browned. Then, add onions and mushrooms, add to this the butter and a pinch of coarse ground black pepper and basil ,and caramelize the mushrooms and onions with the sausage. Next, add the chopped spinach cook down for just a minute then add the tomatoes. You may add another pinch of pepper and basil if you like. Warm for about 2-3 minutes. Place in greased 8 X 11 casserole dish. Add to the sausage mixture the blended egg, milk and ½ the cheese. Pour egg mixture over sausage mixture and top with cheese. Bake for 30 min. @ 375 degrees, or until fork comes out clean. Enjoy!

Around 200 varieties of Peruvian potatoes were...

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Baked Potato Skins w/ Creamy Spinach & Turkey Bacon

Ingredients:

3 small potatoes, baked, sliced in half and cooled
1 spray(s) cooking spray
20 oz chopped frozen spinach, thawed and squeezed dry
4 oz light cream cheese, at room temperature
1/4 tsp table salt
1/4 tsp black pepper
3 slice(s) cooked crisp turkey bacon, crumbled

Instructions:

1. Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
2. Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes.
3. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
4. Remove skins from oven and spoon about 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
5. Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon.

 

Author: Amanda Rhine

Spices from Gujarat

Image by Sudhamshu via Flickr

This is a recipe from my sweet Cally girl..Love you baby! Straight from her  mouth to your ears…enjoy!

I don’t measure my stuff. I just throw it in a bowl and do it.. here is what I do.

What you’ll need:

Pork chops (the thicker, the better)

Plain Bread crumbs

Eggs

Soy sauce

Garlic salt

Pam butter flavored non-stick spray (or the off brand equivelent, *butter flavored*)

Parsley flakes

Italian seasoning

Black pepper

Crushed red pepper – ( A TINY BIT )

Oven safe pyrex dish (square or rectangular)

First, Put your eggs and soy sauce in a bowl (I prefer something with a lid) with some garlic salt.

Shake or beat so everything is mixed.

Put your pork chops in the egg wash, and shake up again (if you use a bowl with a lid, you can always let the chops “marinade” in the egg wash for a couple of hours, but this is not mandatory).

Preheat the over to 375 degrees.

Next, put your bread crumbs in a bowl. Mix in garlic salt, parsley flakes, Italian seasoning, black pepper and a TINY bit of crushed red pepper. Run a fork through it until mixed throughly.

Now, spray the pyrex dish with the butter spray, giving it a nice thick coat. (We don’t want these to stick, and it makes the chops juicier.)

Take your chops one at a time out of the soy sauce egg wash, and dip them in the bread crumbs, so they are covered, and as you finish, one chop at a time, place them side by side in your pyrex dish.

Next, spray a nice layer over the tops of the chops with the butter flavored spray.

Stick them in the already preheated oven. When one side is a nice crispy brown (see pic for example) flip them over using a pair of tongs, and cook the other side to the equivelent brown crispyness. (You can also check the internal temp of the chop if you are more comfortable with that- internal temp should be NO LESS than 180 degrees.)

Take out of the oven, and enjoy with some veggies or whatever you normally eat with your porkchops! 🙂

Author: Cally Rawson
sliced eggplant

Image via Wikipedia

This recipe can be made on a stove top grill, George Foreman(tm) Grill or even the one in your back yard.                                                                                                                                                                                                                                                                                              about 2 pounds of chicken cutlets

2 medium eggplants

about 6 good size tomatoes

Fresh Mozzarella cheese

block parmesan cheese

2 cloves of garlic

1 cup olive oil

course ground black pepper

salt

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

Turkey Meatloaf

Turkey Meatloaf

1 pound  Ground Turkey

¼ cup diced yellow onion

2 eggs

4 oz. tomato sauce

½ tsp Garlic Salt

¼ tsp Black Pepper

1 Tbs Parsley

1-2 mini sweet pepper

2 small Campari tomatoes

1 slice dry wheat bread

Mix Turkey in large bowl with bread and all dry ingredients.  Next add pepper and Campari tomatoes then eggs and tomato sauce.  Stir well, place in 8×8 Baking pan and bake @ 400 degrees for 45-50 min. If you like Ketchup as a topping for your meatloaf you may add it now and bake another 7-10 minutes for it to glaze. Serves 4

This recipe is also one you can add your own ingredients if you prefer and adjust to your own liking. Enjoy!

Butter, at the Borough Market, London, 2006.

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Ok..the Mac n Chez.

16oz. box of  small shells

12-16 oz. Velvetta Cheese ( whatever you prefer) cubed into 1 inch pieces

1 cup chedder cheese (reserve for topping)

¼ cup chedder cheese for mix

¼ cup veg oil

½ cup butter

1/3 cup milk (you may add more if too thick)

3 Tbsp. salt + ½ tsp. reserved

½-1 teaspoon coarse ground black pepper( your preference)

Bring to boil 3 quarts of water , salt, and ½ of the oil in large saucepan. Add pasta, cook until just tender (do not overcook). Drain and rinse if you like. Add back to pan, add remaining oil coat thoroughly, add 1/2 teaspoon more salt, and the pepper. Add butter and stir, continue by adding the velvetta, and milk. Stir again. Add the ¼ cup chedder cheese. Let mixture cook on med. to low heat stirring constantly so it doesn’t stick. If mixture seems to thick you may add more milk. Once all is mixed together, pour into large casserole dish. Top with cup of chedder cheese. Bake in oven @ 400 degrees until cheese is golden and bubbly approx. 15 min.. Serve warm for all the ooey gooey goodness.

This recipe is approximate. I never really measure it, but you can adjust it to meet your personal preferences.

This serves approx. 10 people.

Buffalo Tender Salad

Homemade Original and Buffalo Chicken Tenders

2 Large boneless, skinless chicken breast

2 cups flour

1 tsp. Garlic Powder

½ tsp coarse ground black pepper

48 oz. bottle vegetable oil

Buffalo  Sauce such as “Franks RedHot Wing Sauce” TM

Medium sauce pan

Trim breast and cut into strips, they can be as large or small as you like

Blend flour, garlic and pepper in large bowl

Dip cut chicken in a small bowl of water, then into flour mixture, then repeat so that the chicken is double battered. Heat nearly all of oil in saucepan on medium high heat, oil should be deep enough for chicken to deep fry with out being constricted. Add chicken gently and deep fry approx 5-7 min. depending on size.  Be sure not to over crowd the chicken, so it will cook properly. Remove and let drain. This is all you need for Original, for Buffalo place 6-8 tenders in a medium bowl with locking lid, coat with Buffalo sauce, close and gently shake to distribute the sauce, remove and place on serving dish.

For Buffalo Salad:

You can use any type or version of salad you prefer. The one I prepared consists of

Lettuce

½ cup Mushrooms

2 small Green onions

One each mini sweet pepper red/yellow

1 medium Avocado cubed

3 small Campari Tomatoes

black olives

You can use 1/2 cup Blue Cheese or chedder cheese

Ranch Dressing

Serve with Buffalo chicken cubed on top of salad with dressing over or on the side.

Serves 4 easily.