One-Pan Chicken Sausage and Veggie Roast

Oh hey there St. Paddy’s Day.  While everyone is out and about celebrating with green beers, Guinness, and Bailey’s, I decided to make a cozy twist on an Irish dinner.  I was not thinking about the holiday when I went grocery shopping this weekend so I decided to create a pseudo-Irish meal by throwing together a one-pan roast.

One-Pan Chicken Sausage and Veggie Roast

Okay so I might not be fooling anyone.  My thoughts were chicken sausage could represent the bangers from “bangers and mash” and brussels sprouts would be comparable to the cabbage component of “corned beef and cabbage”.  I threw in some broccoli for a little more green and carrots for a bit more color.  This meal is great for many reasons: minimal ingredients, one pan, quick cook time, awesome flavors.  You can easily add or substitute the veggies you have on hand and use any flavor of sausage links.

DSC_0424

March has snuck up on me out of nowhere.  I have no idea where the days have gone, but I am so happy that we now enjoy more hours of sunlight after a long day of work.  Now if the rain could settle then life would be perfect.  Until then roasts like this dish are the perfect dinner-fix for a weeknight or weekend.

DSC_0431

As always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

The Players: 

1 T extra virgin olive oil
8 oz brussel sprouts, rinsed
6 oz broccoli florets, rinsed
4 large carrots, peeled and rinsed (I used various colors)
1 t garlic powder
12 oz fully cooked chicken sausage, sliced (I used jalapeno-flavored)
salt and pepper

The Rules: 

  1. Preheat oven to 425 F and grease 9 x 13 baking dish with non-stick cooking spray.
  2. While the oven is preheating prepare your veggies: remove stem from brussels sprouts and halve and slice carrots in half length-wise then cut into 2-inch pieces.  Place broccoli, brussels sprouts, and carrots in baking dish.  Drizzle with olive oil, sprinkle with garlic powder, and season with salt and pepper.
  3. Roast the veggies for 15 minutes.  Remove from oven and add the chicken sausage.  Continue roasting for an additional 15 minutes.  Serve warm with optional freshly grated parmesan cheese on top.

Sausage and Mushroom Tortellini Soup

People ask all the time, “Does it really rain in Seattle all the time?”  Seattle may be known as the rainy city, but it does not rain all day, every day.  Rainy season definitely starts in November and sticks around until April or so.  But it’s more overcast, grey, misty, than it is Midwest-style downpours.  Think cozy days, curled up on your couch with a cup of tea, a good book, or a movie.  AND you can still go hiking, running, biking, seriously…Seattleites do not let a lil rain stop them from being uber-active.  I CANNOT GET ENOUGH OF THIS CITY.

Sausage and Mushroom Tortellini Soup

We moved out here for my pharmacy residency and I never expected that this city would win my heart over.  I knew I wanted to live in the PNW for a chapter of my life, but this city is so much more than a few pages in the book of my life.   It’s where our relationship flourished, where I got my first big-girl Pharmacist dream job, where I made a family of friends, where I pursued my dreams and started a food blog.  It is where my heart is.  Seattle is my home.  I know super sappy, but I encourage anyone and everyone to come explore this corner of the U.S.

Sausage and Mushroom Tortellini Soup

When you live in a city that has a surplus of cozy weekends, you tend to make a lot of hearty meals.  Hearty meals do not need to be cheesy, creamy, and rich.  I get just as much satisfaction, probably more, from a good soup or stew.  Ahh yes…what you’ve all been waiting for…the food.  This is a food blog after all.

Sausage and Mushroom Tortellini Soup

Italian sausage and pasta are kind of meant to go together.  I love this combination and adding whatever veggies I have on hand to add some nutrients and vitamins to the dish.  Mushrooms accompany sausage very nicely and I love the earthy taste the root vegetables provide.  I only had one carrot on-hand, which is why I added the parsnip.  I love when last miute substitutions work out nicely :)  After all parsnip is pretty much carrot’s cousin.

Sausage and Mushroom Tortellini Soup

I enjoyed two steamy bowls of this goodness.  Love when a meal makes you crave seconds before the last drop is enjoyed.

As always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 40 minutes
Servings: 4-6

The Players: 

1 lb Italian sausage
1/2 yellow onion, diced
3 cloves garlic, minced
14.5 oz can fire-roasted diced tomatoes
32 oz beef stock
1 large carrot, scrubbed and sliced (1/4-inch thick)
1 parsnip, scrubbed and sliced (1/4-inch thick)
10 crimini mushrooms, rinsed and sliced (1/4-inch thick)
1 t dried basil
1 t dried oregano
2 T fresh sage
10 oz fresh tortellini pasta (I used spinach and plain cheese-filled)
freshly grated parmesan as garnish

The Rules: 

  1. Preheat a large stock pot or dutch oven over medium-high heat.  Add the Italian sausage, break apart into smaller pieces, and cook until meat has browned (~10 minutes).
  2. Add the onions and garlic, cooking an additional 3-5 minutes until translucent.
  3. Add tomatoes and beef stock.  Bring to a boil then add mushrooms, carrot, parsnip, and spices.  Replace lid on pot and cook for 15 minutes.
  4. Stir the soup and add tortellini.  Replace lid and cook an additional 7 minutes (until pasta is cooked and floats to top of soup).
  5. Allow soup to cool for at least 15 minutes before serving.  Serve with freshly grated parmesan sprinkled on top.

No Fuss Biscuits N’ Gravy

No Fuss Biscuits N' Gravy

I always battle between which of two breakfast options I will order when I go out to eat–eggs benedict or biscuits n’ gravy.

Both options seem intimidating to make at home, but I have learned a great short cut to biscuits n’ gravy.  Use store bought refrigerated biscuits!  Sure, sure everyone prefers homemade biscuits–you feel fancier when you can say that you made your own biscuits.  Believe me I understand.  I prefer to make food from scratch too, but sometimes you just want a quick, hearty breakfast without all the fuss.  Hence, the “no fuss” biscuits n’ gravy recipe.

No Fuss Biscuits N' Gravy

You will not compromise the taste by using store bought biscuits and who would have thought you could make this restaurant quality breakfast in 15 minutes???  Hot breakfast and hot coffee on a crisp morning is an amazing way to start the day.

No Fuss Biscuits N' Gravy

I even made the recipe this morning before work for Andrew.  Biscuits n’ gravy are his go to when we go out to brunch.  I tend to rely on him ordering that breakfast option so I can explore other yummy treats when we go out to eat (I know sneaky of me).  I decided to re-pay him for all those forkfuls I have stolen over the years by making his favorite breakfast at home.  He was impressed that I took Teek on a walk and even served up breakfast by the time he had got ready for work.

No Fuss Biscuits N' Gravy

I have made these biscuits with different types of pork sausage and turkey sausage–the country style, hot sausage is my personal favorite, but you can use whatever type of protein you prefer.  Also, you can cook sausage patties or links and then remove them from the frying pan and make the gravy with the grease that is left in the pan.  This is a great alternative if you want to serve the sausage on the side of the biscuits.

If you want to add fuss to the recipe and make your own biscuits be my guest!  I am always on the hunt for a yummy biscuit recipe (when I am not feeling lazy) so please share your favorite biscuit recipe with me :)

No Fuss Biscuits N' Gravy

As always,

Bon Appeteek

Prep Time: n/a
Cook Time: 15 minutes
Servings: 4-6

The Players: 

1 can refrigerated buttermilk biscuits (8 biscuits per can)
1 lb country, hot pork sausage (or any sausage you prefer)
1 T all-purpose flour
1/4 C heavy cream
1 1/2 C reduced fat milk
sea salt and cracked pepper to taste

The Rules:

  1. Bake the biscuits as indicated on the package.  The brand I use has the oven preheated to 375 F and you bake the biscuits for 11-15 minutes (takes 13 minutes in my oven).
  2. While the biscuits are baking, place a large sauté pan over medium-high heat.  Once hot, add the sausage to the pan and use a wooden spoon or spatula to break apart the sausage into bite size pieces.  Brown the meat until no longer pink in the middle ~7-10 minutes.  (Note: I like my sausage gravy to have larger pieces of meat, feel free to break yours down further)
  3. Once the sausage has browned, sprinkle the meat with the flour and stir until the fat from the sausage dissolves the flour, cook for 1 minute.
  4. Add the heavy cream, milk, salt and pepper and reduce heat to medium-low.  Cook an additional 3 minutes until the sauce forms a gravy-like consistency.  Remove from heat.
  5. Cut the biscuits in half and spoon sausage gravy over the biscuits.  Serve immediately.

Italian Sausage and Tortellini Soup

Italian Sausage and Tortellini Soup

So everyone probably remembers meeting their significant other’s family for the first time… you tend to be nervous, excited, want to display “the best you.”   Well two years ago, my boyfriend and I were dating long distance and I had my first trip to Alaska in the middle of winter (brrr) to not only meet his family and friends, but to have a job interview. Can you say nerve-wracking!?!?!?

Fast-forward to the soup.

This soup is full of flavors, can be as hearty or spicy as you want it to be, and is always a crowd pleaser on a chilly day! This was the soup Andrew’s mom made for me when I met her for the first time J Talk about comfort food and all nerves erased. I knew I would get along with his mom once I shared a bowl of this soup and lots of laughs with her that wintery day. Since this is Andrew’s favorite soup, I had to get my hands on the recipe –good thing his mom loves sharing recipes and spreading the joy of cooking as much as I do.

Italian Sausage and Tortellini SoupConfession: I forgot to buy the zucchini before I started cooking. Thankfully my amazing and supportive boyfriend, Andrew, volunteered to run to the store, saved the day, and surprised me with a bouquet. If that doesn’t earn soup, I don’t know what does!

I have adapted her recipe a bit, mainly because of the ingredients I tend to have on hand. I added the celery, some extra carrots, and tomato paste instead of tomato sauce. If you have tomato sauce on hand you can use an 8 oz can instead of the paste. I also added the red pepper flakes, but that’s because I love to have a lil spice in my meals ;)

Feel free to share your adaptations to this recipe with me.

As always,

Bon Appeteek

Italian Tortellini and Sausage Soup

Note: Depending on the type of tortellini you use, you might need to add a bit more water to your pot as it cooks. I use the fresh spinach tortellini from Trader Joe’s. I also always freeze my tortellini once I buy it to make sure it stays fresh; therefore, if your tortellini is refrigerate it might take less time to cook. On the other hand if you prefer dry pasta, it will probably expand more and take the full 10 minutes to cook.

 

Prep Time: 20 minutes
Cook Time: 50 minutes
 
The players:

1 # italian pork sausage
1 C red onion chopped
2 stalks celery sliced
2 cloves garlic minced
4 C low-sodium beef stock (or any flavor stock)
14.5 oz can chopped fire-roasted diced tomatoes
1 T tomato paste
1 C water
2 t dried basil
¼ t red pepper flakes
2 large carrots peeled and sliced (1/4 inch slices)
1 large zucchini sliced (1/4 inch slices)
10 oz package fresh tortellini (I use spinach flavored)

 
The Rules:

  1. On medium-high heat, brown meat in a large pot. Remove the sausage once it has browned and sauté the onion, celery, and garlic in the grease from the sausage (~5 minutes).
  2. Add the cooked sausage back into the soup pot and add the beef stock, diced tomatoes, tomato paste, water, and spices bring to boil. I do not drain the grease, but feel free to do so if you want to make the soup even healthier.
  3. Add the sliced carrots, and simmer for 10-15 minutes.
  4. Once the carrots start to get tender add sliced zucchini and continue to simmer for 10 minutes, then add tortellini and cook until veggies and pasta is tender (~10 minutes).
  5. Serve hot with fresh grated parmesan and a hot crusty baguette.

Roasted Spaghetti Squash with Roasted Sausage and Brussels Sprouts

Roasted Spaghetti Squash with Roasted Sausage and Brussels Sprouts

Dinner at our house is a “Family Affair” once a week…or so Andrew promised me. You may be wondering what this means? Well Andrew was living the bachelor life for a month this summer while I visited family overseas. He FREAKED OUT because he forgot how to fend for himself in the kitchen, he claims that I have ruined him because I cook all the time—not that he’s complaining about the benefits of that situation. He also felt bad that I do most (all) of the cooking, unless it’s guacamole and chocolate chip cookies…those are his specialty in our household—let’s be honest I am not complaining about a damn good chocolate chip cookie or guacamole. Any who we decided that he would be in charge of making dinner once a week—with one stipulation, I find/pick the recipe.

Sausage3

Good thing I live for recipe hunting. The key to recipes when Andy is cooking is KEEP IT SIMPLE. He always jokes around that both his mom and I always make meals and say to him, “it’s so easy, even you could make it” and then start listing the ingredients and steps…not that he ever attempts to make said dishes. Well I found a recipe that Andy not only made, but he ROCKED at! There may be hope for our once weekly dinners;) Here is how I came up with the meal:

 Roasted spaghetti squash is one of my favorite bases for any dish. It is healthier than pasta and SUPER easy to make. And we just happen to have one in our house today.

Sausage4

 Now for the topping. I love brussels sprouts and am always looking for ways to incorporate them into recipes. We had pork sausage and I figured I usually combine bacon with brussels sprouts so pork sausage should taste pretty good with them too. So how did I come up with a recipe…I did what any blogger would do. I used the power of Google to search for recipes with pork sausage and brussels sprouts. Google never fails, within 5 minutes I had the recipe I wanted to try! Thank you to Faithfulness Farm for this recipe – It’s the perfect low-carb compliment to the spaghetti squash.

Roasted Spaghetti Squash with Roasted Sausage and Brussels Sprouts

As always,

Bon Appeteek!

The Players:

For the squash
1 spaghetti squash
Extra virgin olive oil (EVOO)
Salt and pepper to taste

For the topping
1-2 packages of brussels sprouts (I used a 1 lb pre-washed bag from Trader Joes)
1 # pork sausage
1 t garlic powder
¼ t red pepper flakes
Fresh cracked black pepper
Cooking spray (I use Pam Coconut Oil)
4 cloves garlic minced

The Rules:

  1. Preheat the oven to 400F. Center the racks in your oven so that both roasting pans can fit. Place foil on the bottom of two roasting pans.
  2. Cut the spaghetti squash in half length-wise. Scrape out the guts and seeds.
  3. Rub the inside of each spaghetti squash half with EVOO and season with salt and pepper to taste.
  4. Place the spaghetti squash face down on one roasting pan.
  5. Spray the bottom of the second roasting pan with cooking spray. Then trim the ends off of the brussels sprouts and cute them in half length-wise. Spread them on the tray.
  6. Roll the pork sausage into 1-inch balls (think golf ball) and spread evenly on the roasting pan with the brussels sprouts. Season with garlic powder, red pepper flakes, and cracked pepper.
  7. Place both roasting pans in the oven and set the timer for 40 minutes.
  8. At 20 minutes remove the roasting pan with the brussels sprouts from the oven and flip the veggies and meat so the second side can brown. Sprinkle with fresh minced garlic. Return to oven and continue roasting for an additional 20 minutes.
  9. Remove the spaghetti squash from the oven and allow the squash to cool a bit before you handle it. Hint: you can wear an oven mit to help balance the squash if you are worried about burning yourself.
  10. Scrape the insides of the squash with a fork. Ta-da you have now created “spaghetti”. Transfer the scraped spaghetti squash into a serving bowl.
  11. Top the spaghetti squash with the brussels sprout and sausage mixture. Make sure you get the drippings from the pan –this will make a yummy light sauce.
  12. Serve hot with fresh grated Parmesan.