Sausage & Peppers

Phew what a busy day it has been! 

I know it's crazy late, but you know me... had to get a post in.

After work today, I headed over to register for classes.  CULINARY SCHOOL CLASSES.  Oh yeah.  I don't think I've ever been so excited to receive a stack of textbooks and binders.  I think today it's really starting to sink in.  I'm actually going to culinary school.  I'm following a dream.  And it is awesome.

So now that I've gotten my excitement out of the way, let's talk food.

I recently received a package in the mail from the Foodbuzz Tastemaker's program to try a sample of an upcoming line of Birdseye Chef's Favorites.  They're a variety of side dishes that include Mushroom & Green Bean Risotto, Creamy Primavera Risotto, and Lightly Sauced Creamed Spinach. 

I paired the Mushroom & Green Bean Risotto with this sausage and peppers meal and it was okay.  It was a tad bit "mushroomy" for my taste - but I mean, it was Mushroom and Green Bean Risotto after all.  I tried the Creamy Primavera Risotto as well and I found it more appetizing.  My only real complaint was that the packaging said there were 2 servings per package.  Now, I don't know if Andy and I just expect big servings of things or what, but there was definitely only 1 feasible serving on the package.  But other than that, if you're looking for a quick side without the hours of labor - then this might be for you, so look out for it!

Now, these sausage and peppers are a different story.  Quick, easy, and tasty.  No complaints on this one!


Ingredients:

1 onion, chopped
1 purple bell pepper, sliced
1 jalapeño, seeded and chopped
1/4 cup diced tomatoes
1 cup mozzarella cheese, shredded
2 mild italian sausages, sliced
1 tablespoon olive oil
salt, to taste

Heat olive oil in a large skillet under medium to medium high heat.  Add onions, jalapeño, and bell pepper and sauté for about 5 minutes, or until starting to soften.  Season with salt.

Add sausage slices and cook until browned, about 5 to 7 minutes.

Stir in tomatoes and mozzarella cheese until heated through and cheese is melted.


This was definitely a winner in my book.  Almost doesn't even need a side dish accompanied with it.


Well, I'm off to bed.  Have an early morning at work again tomorrow!  See you all in the afternoon!

*I received a free sample of Birdseye Chef's Favorites through the Foodbuzz Tastemaker's Program.  All opinions shared in this post are my own.

Beanie Weenies

Now, most people that either don't read my blog, or read it occasionally... aka people at work or school, just think I eat high-end gourmet what not. But really, I eat normal things... pretty regularly. Maybe just the way I describe the things I eat make it sound more than it is, but to me, the way I describe food is different than how your average person describes food. Who can relate? I mean, food, to me, is a personal adventure. You never know where it will take you, and you definitely don't know how good something is unless you have the pleasure of placing it in your mouth. Am I right? You know I am.

Anyway, today's dish is pretty normal to the average American, Beanie Weenies. And I know, you're like, Beanie Weenies? Don't those things come in a can in the bean aisle? Yeah, but seriously, they're way better when you actually make them at home. You can have them as a side, or as a main dish like we did!


Ingredients:
Adapted from There's A NEWF In My Soup's Blog

1 package Little Smokies cocktail sausages
1 tablespoon olive oil
1 shallot, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons white vinegar
1/4 cup stout beer (I used Murphy's Stout, similar to Guinness but in my opinion a little tastier)
1 can Bush's Baked Beans (Any flavor will do, I used Maple Cured Bacon because I like a sweeter bean)
Large handful of spinach
salt and pepper to taste

Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.

In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.

Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.

A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

This was tasty. It was definitely just some good old comfort food. I know it wasn't fried chicken or mashed potatoes, but there's just something great about a good bowl of beans... to me anyway. And I was pretty excited because it was actually still daylight out when I had this done so I could take the picture outside! Enjoy!