It's our last day of Summer break and today we're working on making sure we have everything together, then celebrating with a "Back to School" dinner! The kids picked Italian Sausage with Peppers and Onions. This is a quick, throw together meal, that's colorful and tasty!
Italian Sausage with Peppers and Onions
1 package fresh Italian Sausage
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Onion
Cut each sausage link into 6 bite sized pieces. Clean each of the veggies and chunk them into pieces. I call this "rustic" chop. You definately don't want them too small -- you don't want to sautee them, you'll cook them until their tender-crisp.
Heat a bit of olive oil (maybe 2 TBSP) in a large
pan over medium-high heat. Put the Italian Sausage in and stir until coated and cook for 7-8 minutes. Add the veggies, stirring to coat with the olive oil and cook thoroughly until
meat is done, stirring often.
Serve with hot pasta (either buttered or my kiddos like it with a bit of pesto sauce) and a salad. This is so easy AND tasty!
This recipe adapts to large crowds or your personal preference very easily. You can stretch it by adding additional peppers/onions, or if you're a true carnivore just add more meat!
Finally, for dessert, you'll want to try:
Tiramisu Toffee Trifle Pie
3/4 cup strong coffee, cooled*
1 (10.75 oz) frozen pound cake
1 8oz package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 12oz container cool whip, thawed and divided
2 english toffee candy bars, chopped*
Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9" deep-dish pie plate. Drizzle coffee evenly over cake.
Beat mascarpone cheese, sugar and chocolate syrup until smooth. Add 2 1/2 cups cool whip. Beat until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
*If you don't make coffee at home, run by 7-11 or your favorite quick stop and grab a small cup of coffee and let it cool.
*I buy a bag of toffee chips from the baking aisle and use what I think is a good amount and save the rest for another use.
Italian Sausage with Peppers and Onions
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Onion
Cut each sausage link into 6 bite sized pieces. Clean each of the veggies and chunk them into pieces. I call this "rustic" chop. You definately don't want them too small -- you don't want to sautee them, you'll cook them until their tender-crisp.
Heat a bit of olive oil (maybe 2 TBSP) in a large
meat is done, stirring often.
Serve with hot pasta (either buttered or my kiddos like it with a bit of pesto sauce) and a salad. This is so easy AND tasty!
This recipe adapts to large crowds or your personal preference very easily. You can stretch it by adding additional peppers/onions, or if you're a true carnivore just add more meat!
Finally, for dessert, you'll want to try:
Tiramisu Toffee Trifle Pie
1 (10.75 oz) frozen pound cake
1 8oz package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 12oz container cool whip, thawed and divided
2 english toffee candy bars, chopped*
Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9" deep-dish pie plate. Drizzle coffee evenly over cake.
Beat mascarpone cheese, sugar and chocolate syrup until smooth. Add 2 1/2 cups cool whip. Beat until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
*If you don't make coffee at home, run by 7-11 or your favorite quick stop and grab a small cup of coffee and let it cool.
*I buy a bag of toffee chips from the baking aisle and use what I think is a good amount and save the rest for another use.
Comments
Post a Comment