Chorizo Taquitos 6 November 2009

Adapted from a Recipezaar recipe.

 

Ingredients

• 1 lb. chorizo
• 1 cup chunky salsa
• 1 cup cheddar cheese
• large flour tortillas
• 1 Tbsp. melted butter or margarine

 

Directions

1. Remove chorizo from casings, crumble, and cook in a skillet.
2. Remove from heat and mix in salsa and cheese.
3. Preheat oven to 400F.
4. Roll chorizo mix into tortillas, cut in half and place in baking dish.
5. Brush tortillas with butter (skip this step if you don’t want them crispy).
6. Cook 15-20 minutes.  (Took 18 in my oven)

 

Top with or dip in cheese, sour cream, guacamole, whatever you like.  I just ate them as-is.

Italian Sausage with Peppers and Onions 2 November 2009

B-day dinner for the boyfriend tonight.  Recipe is from his dad.

 

Ingredients

• olive oil (not extra virgin, has too low of a smoke point)
• 12 cloves garlic
• onion (sliced)
• 2 bell peppers (sliced)
• salt & pepper
• Italian seasonings
• Italian sausage
• 1 Tbsp. fennel seeds (optional)

 

Directions

1. Bring cast iron skillet to medium heat, add a Tbsp. of oil and 12 cloves garlic, brown garlic.
2. Add the onion and peppers and cook for 10 minutes.
3. Add a Tbsp. of olive oil, salt and pepper to taste, and Italian seasonings.
4. When peppers are 80% cooked, remove to a bowl.
5. Add a little oil to the pan and add the Italian sausage.  When well browned, add the peppers and onions back in to reheat.  Add the fennel seed.

 

This recipe will also re-season the pan every time it is made.  Serving them on good kaiser rolls.

Andouille Sausage and Peppers Marinara 21 September 2009

Had some Andouille sausage in the freezer I needed to use, so I went on the hunt for a recipe and came up with this.  From Recipezaar.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 yellow pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 yellow onion, cut into thin wedges
• 1 Tbsp.  minced garlic
• 1 lb. Andouille sausage, cut into thin slices
• 1 (22 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 3/4 cup water
• 1 1/2 Tbsp. italian seasoning
• 2 bay leaves
• 2 tsp. paprika
• 1/4 cup sugar
• salt and pepper to taste

Directions

1. In large skillet over medium-high heat, saute peppers and onions.
2. When the vegetables are tender, add the garlic and sausage.  Saute for 1 min, being careful not to burn the garlic.
3. Add diced tomatoes.
4. Whisk tomato paste and water together, add to skillet.
5. Add all the spices and sugar.
6. Bring to boil, reduce heat.  Simmer covered for 20 minutes, then uncovered for 10 more minutes.
7. Season to taste with salt and pepper.
8. Serve over pasta or rice.

Next time I make it I’ll reduce the amount of sugar.  Somewhere between 2-3 Tbsp. seems like it should be right.  It was delicious, but it had too much of a sweet aftertaste for my liking.  Definitely making this one again.

edit:  Made this again using hot Italian sausage instead of Andouille sausage.  The amount of sugar in the recipe was perfect to counteract the heat of the sausage.  I’m not sure which sausage I prefer in it.  I also substituted a 28 oz. can of tomato sauce for the diced tomatoes, tomato paste, and water.  I liked the flavor and texture of this method better.

Sausage & Peppers 9 May 2009

My old gradeschool has a pancake and sausage fundraiser every year; they stuff their own sausage and it makes the BEST sausage.  They also sell some of it in bulk and link, and I make sure to get some every year.  Pulled some out of the freezer for dinner tonight and made this.

Ingredients

• 1 lb. sausage links
• 1 green pepper
• 1 vidalia onion
• hoagie rolls

Directions

1. Boil sausages in about an inch of water until done.
2. Set aside, cook sliced onion and pepper in oil until soft.
3. Add sausages back to pan and cook until browned.
4. For a bit of extra flavor, slice open each sausage near the end of cooking to allow some of the juices to escape and flavor the vegetables.
5. Serve on hoagie rolls.

Goes really well with baked beans.