Tag Archives: turkey sausage

Chicken and Sausage Jambalaya

This past weekend, we got our first snow of the season in the Philadelphia area.  Yes, you read that right…snow!  There is something strange about looking out the window and seeing snow in the foreground and vibrant orange and yellow leaves still on the trees in the background.  The sound of the chilly wind and sharp ice particles hitting my window prompted me to reach for a one pot dish like Chicken and Sausage Jambalaya.  I made this recipe early on Saturday morning while it was still slightly dark out and my house smelled like warm comfort food all morning long.  Smoked sausage is cooked with onion, green pepper, and celery before being simmered with long-grain rice, chicken broth and thyme.  Once the rice is cooked and the liquid is absorbed, diced tomatoes, cayenne pepper, and cooked chicken are added.  I used smoked turkey sausage with pepper jack cheese in this dish which added another level of heat with the cayenne pepper and was very tasty.  I also used precooked chicken which has become one of my favorite time savers.  I grabbed a warm bowl of this and ate it while I cozied up on the couch with a blanket and watched the unseasonal slushy snow fall.  Hopefully you’ll try this too, only without the snow!

The ingredients:

Cook chopped sausage in canola oil until browned.

Add in celery, onion, green pepper, and garlic. 

Once vegetables are tender, add in rice, water, broth, cayenne, salt, and thyme sprigs.  Bring to a boil and let simmer for 20 minutes until rice is cooked.

When rice is cooked and all the liquid is absorbed, remove the thyme springs and stir in cooked chicken and undrained diced tomatoes.  Cook a few minutes more until chicken and tomatoes are warm.

Additions:  None

Omissions:  None

Substitutions:

  • Smoked turkey sausage
  • Precooked chicken strips

Overall Rating:  Love It

Source:  Cooking Light Magazine

Kale, Bean, and Sausage Soup with Parmesan Cheese

The temperatures are dropping into the 40s this week which puts me in the mood for some warm soup!  Kale, Bean, and Sausage Soup with Parmesan Cheese to be exact.  The recipe actually calls for escarole but my grocery store didn’t have any so I used kale instead.  Normally, the old me wouldn’t have even looked for escarole and would have automatically reached for spinach instead.  But part of the point of this blog is to try new things and expand my palette so instead of taking the easy way out with spinach, I turned to kale, which I don’t think I’ve ever eaten before.  A nutritious leafy green, kale wilts easily like spinach so it works well in soup like this.  Mixed with sweet turkey sausage, fennel, and cannellini beans, this soup is satisfying and exactly what I want on a chilly evening.

The ingredients:

Cook together onion (I used shallot because it’s what I had on hand), fennel bulb, garlic, and sausage in olive oil.

When the sausage is browned and the vegetables tender, add in chicken broth, water, and beans.

While the soup comes to a boil, wash and chop the kale.

Add the kale into the soup and cook until wilted.

Top with parmesan cheese and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Kale for escarole
  • Shallot for onion

Overall Rating:  Love It

Source:  Cooking Light Magazine

Pizza Supreme

We’ve all done it.  Gotten home from work and craved pizza so we picked up the phone and called the nearby pizza joint.  Afterall, when that craving hits, it’s either that or one of those dreaded, dull cardboard-ish disks known as the frozen pizza, right?  Wrong!  You can make pizza at home in the same amount of time (or less!) than it takes for a pizza to be delivered.  Last night I made Pizza Supreme – refrigerated pizza dough, topped with pizza sauce, mozzarella cheese, red and orange peppers, mushrooms and turkey sausage.  Cutting of the veggies: 5 minutes.  Browning of the sausage:  3 minutes.  Cooking of the veggies: 5 minutes.  Assembly of the pizza: 2 minutes.  Bake time:  8 minutes (according to the recipe, it should take 15 but my thin crust was toasty brown after 8).  Total time until pizza was in my mouth: 23 minutes!  And it tasted…wait for it…supreme!  Making your own pizza allows you to control the oil, the sauce, and the cheese and it’s a great use for whatever veggies (or meat) that might be lurking around in the fridge.  And another benefit?  You won’t be left with a bellyache!  I mean, unless you eat the whole thing.  Which…is easy to do.

Question:  What are your favorite pizza toppings?

The ingredients:

Brown the turkey sausage in olive oil.

Add peppers, mushrooms, onion, garlic and red pepper flakes.

While the veggies cook, roll out pizza dough on a baking sheet and top with pizza sauce and mozzarella cheese. 

Then add the veggie-sausage mixture.

Bake at 500° until crust is golden brown and cheese is melted.  Slice and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Shallot instead of onion

Overall Rating:  Love It

Source:  Cooking Light Magazine

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