Ringing In the New Year: Barbecue Pasta with Shrimp and Sausage

I'm not a huge fan of New Year's Eve.  There's so much pressure to go out and do something.  To make the most of the last few moments of the old year.  To stay up late.  (And I'm not a late night kind of girl.)


But I love New Years Day.  No pressure.  Even though it's a brand new year, there's a sort of unspoken rule that you don't have to do anything on the 1st.  Sleep in, grab brunch, and just kind of laze about.  This year I thought it would be wonderful to do all that, with friends.  So we hosted a New Year's Day Brunch.

It was a very casual affair, decorations consisted mostly of tissue paper confetti I punched out while waiting for the ball to drop.

Our guests meandered in and made themselves at home.  Thatkid entertained his peers while we greeted the New Year with coffee, mimosas, and lots and lots of food.

Thatkid made 2 kinds of muffins, there were bagels, cold cuts, calamari salad, breakfast burritos, egg casserole, chips, dip, watermelon, and oranges.

Our guests stayed until late into the afternoon.  While Thatkid napped we played a rousing game of Cards Against Humanity.  And then after they left, cleanup was a breeze.  I especially like throwing a party on the first day of the year because all the pre-party cleanup means we start the year with a clean house!

As usual, the party left us with lots of leftovers.  Which is nice, because that means we didn't have to do a lot of cooking for the next couple of days.  But when we were out, comfort food was the logical next step.  Pasta.  Not the healthiest way to start the new year, but it fits along with the whole lounge about on the couch mentality of New Year's Day.

 Barbecue Pasta with Shrimp and Sausage

box of penne pasta

1 cup barbecue sauce

1/2 cup canola oil

juice of 1 lemon

1 Tbsp dijon mustard

1 chipotle chile

1 Tbsp red chile flakes

1/4 tsp cayenne pepper

1 Tbsp olive oil

8 oz sausage, sliced

1/2 lb shrimp, shelled and deveined

1 cup heavy cream

2 ounces Parmesan, grated

1.  Cook penne according to instructions on box.
2. Combine barbecue sauce, canola oil, lemon juice, mustard, chile, chile flakes, and cayenne in a blender until smooth.
3. Heat olive oil in saute pan over high heat.  Add sausage and cook until browned.
4. Add shrimp and cook 2-3 minutes until shrimp are pink.
5. Lower heat to medium and add cream and barbecue sauce.
6. Season with salt and pepper to taste.  Add pasta and cheese.  Toss to combine and cook until heated through. 

Trail of Crumbs: Chicken Thighs with Cinnamon and Dates

I will probably always prefer white meat.  For years I refused to eat dark meat - thighs, legs, wings.  All I wanted was the breast.  It's not the worst thing in the world, chicken and turkey breast are healthier than their counterparts.

But I was missing out. 

Over the past couple of years I've come to embrace the dark side.  Chicken thighs especially.  They're so much better for slow cooking.  Both in the slow cooker, and for things like braising.  The bring a richer flavor to a dish that chicken breasts just don't.  And I love the way they fall apart, so tender!

I really liked this dish because of the combination of the chicken and sausage.  For me, that such a Cajun thing - Jambalaya, gumbo.  There's nothing Cajun about this dish.  With the dates and cinnamon it seems much more...North African?  I don't know, I just keep thinking of Morocco.  Sunee even suggest making this in a tangine.  It works just fine in a dutch oven, so if you're tangine-less, like I am, don't let it deter you. 

Chicken Thighs with Cinnamon and Dates (From Trail of Crumbs)

1 tsp olive oil

2 sausage links

6 to 8 skinless chicken thighs

1 1/4 tsp salt, divided

3/4 tsp pepper

1 onion, thinly sliced

3 garlic cloves, smashed and chopped

1 Tbsp fresh grated ginger

1 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp hot paprika

1 1/2 cups chicken broth

1/2 cup orange juice

1/3 cup golden raisins or currants

2-3 carrots, cut lengthwise and halved on the bias

1 orange, cut into 8 wedges

12-15 dates, pitted

2-3 Tbsp chopped cilantro

1.  Preheat oven to 350. Heat olive oil over medium high heat in a large ovenproof pan or Dutch oven.  Cut sausage links into halves or thirds, depending on length, removing casings if desired.  Add sausage and chicken to pot in one layer.
2. Sprinkle with half salt and pepper.  Let cook about 5 minutes.  Turn meat over, season with remaining salt and pepper and let cook 5 minutes more.  Remove chicken to a plate.
3. Add onion to pot and let cook 5 minutes.
4. Add garlic, ginger, cinnamon, cumin, and paprika.  Stir and let cook about 3 minutes.
5. Add chicken broth and orange juice, raisins, and carrots, and stir.
6. Place chicken and sausage back in pot.
7. Add orange wedges and dates.
8. Stir, cover, and bake for about 1 hour 30 minutes, or until chicken and carrots are fork tender.
9. Top with cilantro and serve with hot buttered couscous and harissa paste.

Trail of Crumbs: Uncle Kerry's Monday Red Beans and Rice

I'm not going to lie, one of my draws to Trail of Crumbs was the promise of New Orleans food. I love cajun food - gumbo, jambalaya, etouffe, and of course, red beans and rice.

Since Kim Sunee spent most of her childhood in New Orleans, I knew the book would be chock full of great cajun recipes.  Not just great, but authentic. 

Red beans in rice is a great staple to have.  I think of it as "poor man's food" because all the ingredients are relatively cheap, but it really fills you up.    Thatbaby skipped the sausage which was "too spicy."  But otherwise he thought this meal was brilliant - because he loves beans and he loves rice.    Maybe he's going to follow in my footsteps with his love of cajun food?  Just have to work on that spice tolerance.

Uncle Kerry's Monday Red Beans and Rice (From Trail of Crumbs)

1 1/2 Tbsp butter

1 onion, chopped

1 green bell pepper, chopped

4 celery ribs, chopped

3 garlic cloves, smashed

1 tsp salt

1/2 tsp black pepper

1 smoked ham hock

1 bag dried kidney beans

 1 tsp liquid crab boil

1 tsp Creole seasoning

2-3 sprigs fresh thyme

1 lb smoked sausage

2 Tbsp cornstarch

hot sauce, to taste

1. Heat butter on medium high in a large pot or Dutch oven.  Add onion, bell pepper, and celery and cook, stirring occasional, about 7 minutes or until soft.
2. Add garlci, salt, and pepper and cook 3 more minutes.
3. Add smoked ham hock, beans, liquid crab boil, Creole seasoning, and thyme and stir.  
4. Add enough water (about 2 quarts) to cover beans.  Stir, bringing to a boil, reduce heat to medium, and let simmer, stirring occasionally, about 1 1/2 hours. If beans get too thick, add more water, about 1/2 cup at a time.
5. Add sausage to pot adn let beans cook another 30 minutes or until tender.
6. Mix 2 Tbsp cornstarch with cold water and add to taste.
7. Season to taste with salt, pepper, and hot sauce.
8. Serve with hot boiled rice and shallots in vinegar.

Shallots in vinegar

Combine 3 to 4 Tbsp white wine vinegar, 2 thinly sliced shallots, and herbes de Provence in a bowl and stir to combine. 

Fettuccine with Sausage, Peppers and Onions

In my quest to use up random things in my fridge/freezer/pantry I happened upon some turkey sausage.  Knowing I also had some bell peppers and onions, my first thought was sausages with peppers and onions. 

But my second thought was - you should mix it with something in the pantry, to use up more of what you have in there.  And so sausage with peppers and onions became fettuccine with sausage, peppers, and onions.

This stays pretty true to the classic, without adding a lot of extraneous flavor.  What it adds is a nice heartiness that you find when mixing sausage with pasta.  Something that sticks to you, and leaves you comfortably full.  So that you don't need any kind of heavy sauce, just a light drizzle of olive oil.

Fettuccine with Sausage, Peppers, and Onions

 8oz fettuccine noodles

1 bell pepper, chopped

1 onion, chopped

8oz turkey sausage, sliced

olive oil, salt, and pepper to taste

1. Cook fettuccine according to package directions,  Drain, reserving 1/2 cup of pasta water.
2. Heat 1 Tbsp olive oil in a large pan.  Add peppers and onions and saute until onions are translucent, about 5 minutes.
3. Add sausage and cook another 5 minutes, until sausage is heated through.
4. Add the cooked fettucine, tossing to coat.  Add as much pasta water as you like to create a bit of a sauce and keep the noodles from sticking together.
5. Season with salt and pepper to taste.  Drizzle olive oil over and serve.

Red and Green: Sausage and Pepper Penne

Thatboy's family does steak for Christmas Eve dinner.  So for the past 13 years, that's what I've eaten.  But before that, my Christmas memories were much more...Italian.  

Growing up in a town without Jews, I spent Christmas Eve with my Catholic friends.  And one friend in particular whose family celebrated according to her father's family's tradition - the Italian Christmas.  So for me, Christmas meant setting with her mom and watching the long strands of spaghetti roll from the pasta machine, smelling the sweet smell of pizzelles, and keeping a lookout for La Befana. 

There is something so magical about sharing traditions.  Getting a glimpse into how different people celebrate and feeling a part of their family.  And the holidays are a wonderful time for this, because during the holidays you can never have too much family.  

This dish isn't anything that my Italian friend would have shared at Christmas dinner, but it calls back memories of those meals just the same.  The red and green peppers seem very "in the spirit" and although not homemade, the pasta brings Christmas to mind.  In the spirit of true Italian pasta, this has a very simple sauce without much adornment.  Just tomato sauce with a little sugar and pepper.

Sausage and Pepper Penne

8oz penne

1 Tbsp olive oil

1/2 onion, sliced

1/2 green pepper, sliced

1/2 red pepper sliced

1/2 lb ground sausage

1 can of tomato sauce

1 tsp sugar

1. Cook pasta according to package directions.
2. While pasta is cooking, heat olive oil in skillet.  Add onions and peppers and saute until onions are translucent, about 5 minutes.
3. Add the sausage and cook until browned.
4. Add the tomato sauce and sugar and stir.  Bring to a boil, then lower heat and simmer for 10 minutes.
5. Toss the sauce with the pasta and serve.

This is Halloween: Sausage and Turnip Skillet

Yesterday it happened peoples - rain!  The first of the season!  The skies were dark and cloudy, and the wind whipped the leaves from the tree.  Lightening flashed, and the thunder rolled.  Which I actually don't mind in October.  It adds to the dark and moody atmosphere of the month leading up to my favorite holiday - Halloween!

I am so ready for Halloween.  I've already dug into my pumpkin spice m&ms  and switched over my music to my Halloween playlist.

Halloween music is vastly underrated.  It doesn't get the attention that Christmas music does  (and seriously - I was in Hallmark this weekend and the were already playing Christmas music!  It was October 5!)  But Halloween music is just as fun.  There's a ton out there, so rather than list every spooky song out there, I thought I would share with you my top 10 Halloween songs!

1.  This is Halloween


Pretty much THE anthem of Halloween.  I love Nightmare before Christmas, and this song can't help but get you in the mood.

2.  Jump in the Line (Shake Senora)


 Technically there's nothing about this song that screams Halloween on its face, but for me it is forever linked to Beetlejuice.  One could make a similar argument for The Banana Boat Song, but my vote goes to Jump in the Line.  Because I can picture singing Day-O without hands jumping from a table, but I can't picture singing Shake Senora without seeing Winona floating through the air.


3. I put a spell on you


 You guys - I just found out this weekend that Thatboy has never seen Hocus Pocus!  We'll be rectifying that very soon, but until we do, I leave you with the three witch sisters singing the classic Halloween hit.

4. Bad Things


As you may have noticed, most of my favorite Halloween songs come from movies.  And this one is my dark favorite from True Blood.  Vampires, Werewolves, Witches.  How very Halloweeny.

5. Love Me Dead

 "And when her edge is softened, her body is my coffin" Need I say more?

6. Thriller
I remember when this came out and it was like its own little horror movie. Creepy, but with a good beat. Which is how all horror movies should be.

7. Dead Man's Party

So much cooler than the Monster Mash

8. Wearwolves of London

I grew up listening to Warren Zevon. And realistically, the entire "Excitable Boy" album fits very well into the Halloween spirit, with songs about headless warriors and a boy who kills his prom date. But this is the most famous of the bunch.

9. Ghostbusters
You know you're a child of the 80s when you answer the phrase "Who you gonna call?" with "Ghostbusters." We can't help it. It's ingrained in our cultural memories.

10. Black Magic Woman
Spooky guitar done by a master. (I love Santana)


And I've moved from summer salads to hearty fall meals.  Because when it's raining outside, you need something that sticks to your ribs a little.  Which to me usually means throw some root veggies in there. This is one of those one dish meals that comes together really easily, and gives you more time for curling on the couch with some apple cider.

Sausage and Turnip Skillet

1 lb turnip, chopped

1/4 cup olive oil

2 chicken sausage links, sliced

2 cloves garlic

red pepper flakes

1. Bring a pot of salted water to a boil.  Boil turnip for 5 minutes, until tender.
2. Heat oil in a skillet over medium heat.  Add the boiled turnips.  Cover and cook for about 5 minutes.
3. Add the sausage and continue to cook until browned.
4. Add the garlic and red pepper flakes, toss and cook until fragrant.

My Not So Secret Obsession: Amazingly Creamy Pumpkin Penne

Fall is my favorite time of year.  Growing up it meant crisp weather, cozy sweaters, and changing leaves.

Here in California, the weather doesn't change all that much, but fall still brings with it many of my favorite things.  Apple picking, Halloween, and fall foods - like chili and pumpkin!

I love pumpkin.  I love pumpkin flavors, I love pumpkin in things, and I love all the pumpkin products on the market.  Just this week I picked up pumpkin pop-tarts at Trader Joes and pumpkin cheesecake cookies.  I haven't broken open the pumpkin spice tea Thatmom brought me home from a recent trip, but we're getting close.  And I've already started with the pumpkin cooking.

One of the reasons I was instantly drawn to Cara as a kindred spirit was our shared love of pumpkin.  This was way back before she was a famous writer, blogger, and mother.  And this recipe dates back to that time.  When the two of us tried to force the "pumpkin, it's not just for fall" movement.  It's been in my repertoire since that time and manages to make a yearly appearance.  Much like The Great Pumpkin, without waiting until Halloween.  I don't think I could wait that long for pumpkin!

Amazingly Creamy Pumpkin Penne (From Cara's Cravings)

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
5oz torn spinach, thick stems removed

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. 
2. Add garlic, sage, and chicken sausage; continue to saute.
3. Meanwhile, cook pasta according to package directions.
4. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. 
5. Add to sausage mixture in skillet and continue to cook over low heat. 
6. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.
7. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. 

Red, White, and Woo-hoo!: Sausage, Apples, and Potatoes

Last Thursday I got a break from trial which meant I got to spend the Fourth of July with my favorite little guy!

As I mentioned, Thatboy was out of town, so we filled our day with friends and family.

When Thatbaby woke up we had a very festive breakfast.

And because he's a toddler, he pulled off all the blueberries and raspberries (which he normally loves) and refused to eat them.  And then called his toast "pizza."

Then we headed out to meet up with our friends for a parade!  It's not your typical parade.  Instead of cars and marching bands, the parade was made up of children in the community, on foot, bikes, wagons, and strollers.

We were all decked out in our Fourth of July best.

Including Thatbaby, of course.

After the parade was jumping and dancing at the park, until we decided our children seemed to be getting tired and hungry. And then we all headed home for lunch and naps.

After nap, Thatbaby and I headed to the Happiest Place in...San Diego.  Legoland!

Thatmom and her beau, Not-Walter-White, met us there.  And we followed Thatbaby around the park as he rode choo choo trains and boats, dug up dinosaurs, played on playgrounds, and splashed in water.  My ulterior motive for going to Legoland on the Fourth of July was that they had the earliest fireworks in the county.  So at 8:30 sharp, the skies lit up and Thatbaby saw his first fireworks.  And he loved every minute of them.  And he fell asleep before we even left the parking lot.

Most of us think of fireworks in the sky, but we're also familiar with the fireworks that occur when you meet someone new that you're interested in.  And of course, there are the fireworks that happen in your mouth when you taste that explosion of flavors.  This dish falls into the latter category.  A combination of sweet and savory that tastes better than it looks. It's a classic combination.  Sausage and apples, sausage and potatoes.  They're flavors we're used to having together.  Something as familiar as fireworks on the Fourth of July.

Sausage, Apples, and Potatoes

• 1 package of chicken sausage

• 2 potatoes, sliced

• 3 apples peeled and sliced

• 2 Tbsp sugar

• 1 Tbsp flour

• 1/4 tsp cinnamon

• 1/4 tsp salt

1 Tbsp butter, melted

1. Preheat oven to 375.  Heat a skillet over medium heat and cook sausage until browned and heated through.
2. Layer the sausage, apple slices, and potato slices.
3. Cover and bake for 45 minutes. 
4. In a small bowl, combine the sugar, flour, cinnamon, salt, and butter, mixing to create a crumb topping.
5. Uncover  and sprinkle the crumb topping over the layered ingredients and bake for an additional 10 minutes. 

From the Archives: Sausage Hash

Thatboy loves sweets for breakfast.  Pancakes, waffles, and the like.  I'm much more into breakfast savories.  There's nothing I like better than a nice omelet, or huevos rancheros.  I'm a definite "egg for breakfast" type of girl.

But not just any type of egg: eggs with spice, eggs with salt, eggs with veggies!

Hash is just my style for breakfast.  A mixture of sausages, peppers, and eggs.  In some places known as a skillet because...it's cooked in a skillet.  The classic breakfast (eggs, sausage, and potatoes) but all cooked together.  Like a breakfast stew.   This is exactly the kind of thing that I would order if I saw it on a menu, but when I make it at home, I can eat it in my pajamas.  Which is also very much how I prefer to eat breakfast.

Sausage and Potato Hash

3 yukon gold potatoes

1 Tbsp canola oil

 1 pkg chicken sausage, sliced.

1/4 onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

1 clove garlic, minced

1 sprig thyme leaves

1 sprig rosemary leaves

1 sprig oregano leaves

salt and pepper

5 eggs, slightly beaten

1 Tbsp butter

1. Place potatoes in a saucepan and cover with water.  Bring to a boil and boil for 10 minutes.  Remove potatoes from water, let cool, then dice.
2. Heat oil in a skillet.  Brown sausages, then remove them from pan.
3. Add sliced onions, peppers, and garlic to the pan and saute until tender, about 5 minutes.
4. Add the diced potatoes, thyme, rosemary, oregano, and salt and pepper to taste.  Cook for another 5 minutes.
5. Combine sausages with the potato mixture and place in bowls.
6. Melt the butter in the skillet, and scramble the eggs. 
7. Place eggs on top of the sausages and potatoes and serve.
   

Putting A Birthday on Hold: Garbanzos and Smoked Sausage

I often joke that my birthday is always disappointing.  Except it's not really a joke.  Take my 16th birthday, when my parents both went out and bought themselves new cars - which I wasn't allowed to drive, because they were new.  Or my 21st birthday, when no one came to my party because it was the weekend before finals week.  Or my 30th birthday, when I got laid off and we lost a house we were buying just days earlier.

When Thatboy asked what I wanted to do for my birthday this year I told him we probably shouldn't plan anything, because it never works out.  But, like he does every year, Thatboy tries to make my birthday special.  He told me to cancel all my plans for my birthday weekend.  He had something planned.

When he found out his dad was dying, one of the things that made Thatboy hesitate to head up was the fact he would miss my birthday.  But I convinced him that in the upcoming weeks he would regret not spending time with his father far more than he would regret missing my birthday.  Beside, I'm used to my birthday sucking. 

So we cancelled all of Thatboy's super secret birthday plans - the surprise dinner with L&O, the surprise wine-tasting trip, the surprise movie at the "grown up theater." 

Instead, I was awoke at 4:40am the morning of my birthday by Thatbaby.  I was able to get him back to sleep, but only till 6:30.

Even though he was far away, Thatboy still managed a surprise.  While I was putting Thatbaby down for a nap, I got a text from both him and The Pirates letting me know there was a treat waiting for me outside the front door.  Frozen yogurt from the three of them, and flowers and a gift certificate from a nail salon from The Pirates.

When Thatbaby awoke, we got ready for Jurisbaby's birthday party and headed out.  How adorable are these little blondies? 

Thatbaby saw that Jurisbaby wasn't wearing any shoes or socks and he immediately had to follow suit.  The only birthday plan I didn't cancel was my birthday dinner with Thatmom, Thatbrother, and UDubb.  We were supposed to meet at 5, but they ended up running a little bit late, so Thatbaby and I entertained ourselves at the Splash Park that's part of the same shopping center as the restaurant.

It was Thatbaby's first time playing in the water here.  He wasn't mobile enough last year, and it's been too cold up till recently.  He loved it.  As you can clearly see.

Unfortunately, this meant I had a very wet baby at dinner.  But a wet, happy, baby, and that's really what matters, right?  Dinner with my family was very nice.  I always enjoy being with them, and the new restaurant we tried is great.  I'm thrilled it's good, close, AND has a happy hour.  

In general it was a pretty good day, just a lousy birthday!  Since we went out, and I didn't cook, I will instead share an archive recipe with you.  Something that definitely won't disappoint.  You won't feel sad or unfilled.  And there's nothing to bemoan.  Instead this simple and hearty dish will leave you satisfied and full.  Warm and comforted. 

Garbanzos and Smoked Sausage (from Adventures in My Kitchen)

• 1 Tbsp olive oil
• 12 oz. smoked turkey sausage, sliced
• 1/2 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup of chopped cilantro
• 1 Tbsp capers
• 2 Tbsp white vinegar
• 1 can garbanzo beans
• 1 cup tomato sauce
• 1/2 cup chicken stock
• 2 roma tomatoes peeled, seeded and diced

1. Heat oil in a dutch oven over medium-high heat.  Add sausage and brown on both sides.  Remove sausage from pan and set aside.
2. Add pepper, onion and garlic to the pan and cook, stirring occasionally, until onions are transluscent (about 5 minutes).  
3. Add cilantro, stir and allow to cook 1 minute. 
4. Add capers, vinegar, beans, tomato sauce, chicken stock and tomatoes.  Bring to a boil, then reduce heat  and allow to simmer for 15 minutes.
5. Add sausage to pan, stir and allow to simmer an additional 10-15 minutes. 

Fingers crossed: Rotini and Sausage in Red Wine Sauce

You know the saying "When it rains, it pours?"  Well it is pouring right now at work.  I've been putting in late nights for weeks, trying to prepare for multiple trials, motions, hearings.  As an example 2 weeks ago I had to go straight from one hearing to another - traveling across the county to get there.  Tomorrow should be even more exciting, as I have 2 court appearances at the same time, again, across the county.  Luckily my boss is taking over one of them for me, but depending on the results, things could get even uglier OR they could lighten up a bit.  I'm hoping for the latter.

Tonight, in anticipation that something good will come of tomorrow, we actually packed up relatively on time.  Thatboy still had to pick up Thatbaby from daycare since I wasn't going to make it again.  But I DID have time to make dinner!  Nothing complicated - we've been having some fairly boring meals lately, mostly due to my lack of creativity when I'm trying to make them late in the evening.  This one gets a spruce up from some leftover tomato sauce that I thought should get used up, and some chicken sausage which only needs to be heated up.  Which means, the longest aspect of this dish is boiling water and cooking the pasta.  While it cooks, you can get everything else ready, so that when the pasta is done, so is dinner! 

Rotini and Sausage in Red Wine Sauce

8oz rotini

1 pkg chicken sausage

1 Tbsp olive oil

3 cloves garlic, minced

1/4 red bell pepper, diced

1/4 red onion, diced

1/4 cup zinfandel

3/4 cup roasted tomato sauce

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 cup grated parmesan cheese

Salt

 

1. Cook pasta according to box directions.
2. Brown sausage over medium high heat and remove from pan.
3. Add olive oil to pan, then saute the garlic, onions, and bell pepper until onions are transluscent (about 5 minutes).  
4. Add zinfandel and bring to a boil.  Reduce heat and simmer until reduced by half.
5. Add roasted tomato sauce, oregano, basil.
6. Add sausage and pasta to pain, toss.
7. Stir in parmesan and serve.

Mother's Day Wrap-Up: Baked Penne with Sausage and Creamy Ricotta

Let's get into the meat of it, Mother's Day itself.  The piece de resistance of the week.

I started it out with my now regular Sunday morning run with Jurisslave.  My runs are already my "me time" so it made sense to incorporate it into Mother's Day.

Thatboy really wanted to make me breakfast in bed, but settled for having breakfast ready when I got home.  He had me text him when I was done with the run.  I found out he had ulterior motives for that.  He had to get my gift from Thatbaby all set up.  I returned home to find this:

He turned some of our cabinets into a corkboard station - giving me places to hang our important notes that always fall off the fridge, decorated by my favorite young and upcoming artist.  They had spent all weekend putting these together - taking advantage of every moment I wasn't in the house to cut, glue, and paint.

Of course,  he took care of the breakfast part too.

After breakfast with my boys, I took a shower and headed out to the spa, where I was meeting Thatmom and UDubb.  Last year, Thatmom and I met for a day at the spa, complete with manicure and pedicure.  And that was the last time I had a manicure and pedicure.  I was long overdue.  UDubb and I traded stories about work, friends, and running while lounging by the pool.  I got much less sleeping and reading done than I had planned, but I have beautiful hands, feet, and a sunburn to show for it!

After we were done spa-ing, we headed over to meet the boys for dinner.  Thatbaby brought his gift for Thatmom.  He was very busy this month with art projects for the women he love.

After dinner, we came home, and I got a present from Thatboy - a bath set - candles, wine, and a journal.

We ate out for Mother's Day, and we all had burgers.  But rather than feature a burger, I'm sharing a different favorite - a baked pasta dish.  These never get old.  Inspired by Thatmom who was raving about baked ziti,  like she used to get in the old neighborhood.  I'm more partial to penne than ziti, so Joelen's recipe was especially appealing.  And like always, fresh ricotta and mozzarella is a must for this. 

Baked Penne with Sausage and Creamy Ricotta (From What's Cooking Chicago)

3 Tbsp olive oil

2 garlic cloves, minced

1 pound chicken sausage, diced

1 (28-ounce) can tomato puree

1 1/2 cups water

1 1/2 teaspoons sugar

1 bay leaf

1/4 teaspoon ground fennel

Salt and freshly ground pepper

1 pound penne

3 cups ricotta 

1/2 pound fresh mozzarella, cut into 1/2-inch cubes

1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat oven to 400.  Heat 1 Tbsp olive oil in a large sauce pan.  Add the minced garlic and cook over moderate heat, stirring, until fragrant , about 15-30 seconds. 
2. Add the sausage and cook until browned, about 8 minutes.
3. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Discard the bay leaf.
4. While the sauce is simmering, cook the penne according to package directions.  Drain.
5. Reserve 1 1/2 cups of meat sauce.  Combine the remaining sauce with the pasta and spoon into a baking dish.
6. Pour the reserved meat sauce over the pasta and dollop large spoonfuls of the ricotta on top, folding it into the pasta.
7. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake for 45 minutes, or until bubbly and golden. Let rest for 20 minutes before serving.

With A Little Help From My Friends: Sausage and bow ties

I usually think of running as a solitary activity.  I like my solo runs because it's 100% me time.  A time alone with my thoughts, to listen to music and unwind. This is especially true of my long runs, without Thatdog.

I'm also a little intimidated by the thought of running with others.  I love running, but I'm not exactly queen of the speedsters.  And most of my running friends are faster than I am.  Which is fine, but I certainly don't want to hold them back! 

But I took a chance this weekend when Mrs. Pirate mentioned she was going for a run and wondered if anyone wanted to join her.  Both HorseWhisperer and I took her up on it.

We planned on 5 miles, but I parked a little far from the meeting point.  So Mrs. Pirate and I ended up doing a little more than that.  When we met up with HorseWhisper, we headed out.   We ran along the coast - the same route I had taken the week before.  And while we enjoyed the scenery, we enjoyed the company more.  With all the chatting it seemed like no time before Mrs. Pirate told us it was time to turn around and head back.  We discussed movies, television, our kids and their craziness and lack of sleep.  We talked about our husbands and school and general life.  And before long, we were back where we started.  5 miles?  Easy peasy.  I can't wait for our next run!

I feel like I'm fairly predictable.  Which is my way of saying - "Hey!  A running post!  That means pasta!"  I made a roasted tomato sauce and wanted to use it when it was fresh.  So I combined it with some goat cheese, sausage, and pasta and voila!  Dinner was served.  Everyone loved this creamy, tangy, tomatoey dish.

Bowties with Sausage and Goat Cheese

8oz bowtie pasta

1 Tbsp olive oil

12 oz chicken sausage, sliced

2 cups of your favorite marinara

4 oz goat cheese

Parmesan cheese

1. Cook pasta according to package directions.  Drain.
2. Heat olive oil in a saucepan over medium heat.  Add sausage and cook until browned.
3. Add the marinara and continue to cook until heated through.
4. Add pasta to saucepan, tossing to coat.
5. Stir in goat cheese and serve, topped generously with Parmesan. 

Beach Playdate: Sausage and Red Pepper Polenta Cobbler

The other night, as I was driving to dinner with the girls, I glanced to my left and watched the sun set over the ocean.  And I thought about how incredibly lucky I am.  It's something Thatdad used to talk about all the time, being lucky to live in such a beautiful place.  Lucky that I'm close enough to go on weekly runs to the beach.  Lucky to have a great group of friends to go to dinner with.  Lucky that Thatbaby already has a group of friends to grow up with.  Lucky that we have playgrounds right on the beach for him to enjoy all of them above!

Thatbaby is going through a swing phase right now.  He loves swinging and gets pretty upset when his turn is up.  As for me, I think I can give you a pretty fair rundown of every park within a 15 mile radius of our home.

Also?  I'm going through a polenta phase right now.  It's like Thatbaby's swing phase, except everyone benefits.  And I don't get too upset when we eat something other than polenta.  In general, most polenta recipes involve cooking it until it's nice and creamy, then stirring in something delicious like cheese.   So I was very excited to see this polenta recipe pop up on Jeff's blog.  A savory, polenta cobbler!  This feels like such a southern dish with the corn, sausage, and bell pepper.  And it is incredibly delicious.  It's a definite comfort dish, all rich and stew-y.  And the polenta topping is the perfect biscuit-y addition.

Sausage and Red Pepper Polenta Cobbler (From Jeff's Plate)

1 Tbsp Olive Oil

4 chicken sausage, chopped

Salt and Pepper

1 onion, sliced

2 bell peppers, sliced

1 3/4 cup flour

2 cups chicken broth

2 Tbsp tomato paste

3 cups spinach

1/2 cup polenta

1 tsp Baking Powder

1 tsp Baking Soda

1 cup grated Parmesan Cheese

6 Tbsp Butter

1 3/4 cup Heavy Cream

1. Preheat the oven to 375. Heat olive oil in a skillet over medium-high heat.  Add the sausage and cook until browned.  Remove and set aside.
2. Add the onion and cook for about 5 minutes or until softened. 
3. Add the pepper strips and cook for 5 more minutes.
4.  While the onions and peppers are cooking, whisk together 1/4 cup of flour and tomato paste.
5.  Slowly whisk in the chicken stock until combined. 
6. Add to the onion mixture along with the spinach and reserved sausage. Stir in to combine, and cook for about 2 minutes until thickened and the spinach is lightly wilted.  Remove from heat. 
7. In a medium bowl, whisk together the remaining 1 1/2 of flour, cornmeal, baking powder, baking soda and a pinch of salt.
8.  Cut in the butter until the mixture resembles course crumbs. 
9.  Add the Parmesan cheese and stir in to combine. 
10.  Add the milk, stirring until a rough dough forms.
11.  Drop 6-8 large mounds of the cornmeal mixture onto the sausage mixture with about an inch of spacing between them.
12.   Brush the top of the biscuits with milk, then place in the oven for about 25 minutes, or until the top is golden brown and the mixture is bubbling.

Meat for My Men: Fettuccine with Sausage Ragu

My boss and I were heading home from a client meeting when he apologized for keeping me away from my family on the nights I work late.  In truth, I don't mind it when I know in advance, so I can plan meals for the boys.  And I told my boss as much.  We discussed the types of meals I usually leave for them, and a lot of times it's pasta. I confided that lately I've been doing a lot of lemon pasta, even though Thatboy doesn't like it, because it's a little different from the typical marinara.

My boss asked if I ever made meat sauce, and I realize that I don't. Since that time, I've started working some meat sauces into our menu.  Thatboy loves sauces with meat and it's a nice change for him! 

Sausage seems like a natural choice for a meat sauce.  Maybe that's because growing up we often had sausage with our pasta.  This is a great, easy, sausage sauce and it made enough for dinner and a couple of lunches!

Fettuccine with Sausage Ragu (as seen on Journey of an Italian Cook)
1 pound fettuccine
3 ounces dried porcini mushrooms
14 oz beef broth
3 tablespoons butter
1 cup chopped onion
1 pound sweet Italian sausage, casings removed
1/2 cup dry red wine
2 teaspoons tomato paste
1 28-ounce can San Marzano whole tomatoes, drained

 1/4 teaspoon nutmeg
1/4 cup milk 

1. Cook the fettuccine according to package directions. 
2. Soak the mushrooms in the beef broth for 30 minutes. 
3. Melt the butter in a large skillet.  Add the onions and cook until transluscent.
4. Add sausage and cook until browned.
5. Add the wine, mushrooms and broth, tomato paste, and tomatoes.  Bring to a boil, then reduce heat and cook for an hour.
6. Stir in the nutmeg and milk and simmer 10-15 minutes.
7. Toss with the fettuccine and serve.

Everyone's Italian

She's baaaaaaack!  Actually, my friend Faye has been back in the country for a while now.  Since spring, if we want to be specific.  And yet, due to house renovations, hosting company, and schedules that just don't mesh, we finally were able to get together for the first time a couple of weeks ago.

Faye has spent the past 4 years out of the country.  First, living along the Amalfi Coast in Italy, and then across the world in Bahrain.  When she asked where we should meet for lunch, I asked if there was any place in San Diego she hadn't gotten a chance to revisit yet.  Her pick was Little Italy, as she had never been there. 

I always love an excuse to venture to Little Italy, pick up some fresh cheeses, fresh pasta, and window-deli shop, so I was only too happy to accommodate this request.   We grabbed some pizza and salad while we caught up on the past few years.  Then we walked and had coffee which was a far cry from the Italian version to which Faye has become accustomed too.  San Diego is really not known for our coffee scene.  Beer?  Of course.  But not coffee.

I returned home from our date wanting to continue the Italian theme of the day, especially since I had fresh cheeses at the ready!  I had seen this recipe in my Food Network Magazine a couple of nights earlier and liked the twist on our typical tacos.  We eat a lot of tacos, given how much Thatbaby loves them.  This ranked right up there with his favorites.  He devoured the sausage and the cheese>  Thatboy was equally impressed.  Although skeptical at first, he began eyeing Thatbaby's portion after a few bites, hoping he might scavenge whatever was leftover.  Mangia Bene!

 Pizza Tacos (From Food Network Magazine)

• 2 tablespoons extra-virgin olive oil
• 4 ounces white mushrooms, thinly sliced
• 8 ounces sweet Italian sausage (preferably without fennel seeds), casings removed
• 2 ounces sliced pepperoni, halved (about 1/2 cup)
• 1/4 teaspoon dried oregano
• 1 cup pizza sauce
• 8 corn tortillas
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup thinly sliced fresh basil

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on one side, then stir and continue cooking until browned on the other side, about 3 minutes. Remove to a plate. 
2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. 
3. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. 
4. Stir in the pizza sauce and reserved mushrooms. Bring to a simmer and cook 5 more minutes.
5. Warm the tortillas. Divide the sausage mixture among the tortillas. 
6. Top with the mozzarella, ricotta and basil.