Tag Archives: sausage

Sausage, Kale and White Bean Soup


Brrrrr. When the weather is chilly, than soup is on the menu!!  This one was liked by everyone, which, to tell you the truth~ surprised me!!! I thought that there would be an issue with the “green stuff” BUT there wasn’t.  Enjoy!

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Sausage, Kale and White Bean Soup 

12 oz. Italian Sausage links (I used the Aldi’s turkey sausage)
1/4 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 TB. olive oil
2 (15 oz.) cans of Great Northern beans, rinsed and drained
2 (14 oz.) chicken broth (or about 4 c. water and 4 chicken bouillon cubes)
*14 1/2 oz. can diced tomatoes, undrained
1 tsp. oregano
1 tsp. basil
dash of garlic powder
4 c. chopped kale
black pepper to taste

Take the sausage out of the casings and roll into little balls, bite size ones. Place in a large soup pot, add the water, bring to a boil and simmer for 10 minutes (covered). Uncover and cook for 5 more minutes till meatballs are cooked through. Take out and set aside.

Heat the oil in the same pot, add the garlic and onion and cook till tender.  Add the beans, broth, undrained tomatoes, oregano, basil and garlic. Bring to a boil and simmer for 5 minutes. Add the cooked sausage and kale, simmer till kale is tender (this does not take very long, 5 -10 minutes).  Season with pepper, if needed.

* Can use a can of Italian Style diced tomatoes (14 1/2 oz.) in place of the regular diced tomatoes, basil, oregano and garlic.


Recipe from Prized Recipes to Cook and Savor~ Vol. II.


Breakfast Pockets


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This is one of those recipes that may take a bit of time to assemble, may seem daunting,  BUT I promise, it IS worth the effort. It is a bit tedious being that you have to scramble the eggs…..brown the bacon or sausage or cut up the ham….chop the veggies…..or fry the potatoes…..

The dough is GREAT to work with, my favorite.  

* The most important part of this recipe is to brush the dough with a beaten egg BEFORE you add all the toppings, it just helps to seal the edges so the lovely fillings don’t ooze out.

* The filling is 100% up to you and what your family like. Think of what you like  on your omelet, that might help you decide what to put in your pocket. 

* These freeze GREAT. Just warm in the microwave or wrap in foil and warm in the oven.  Great for busy mornings.

* I use a bread machine for this recipe, if you do not have one and would like to know how to make the dough by hand…just let me know and I will give you simple directions for that as well.

* You can also use frozen bread dough, thaw completely 1st. Probably 2 lb. you will need.

* REMEMBER ~ Add any meat (sausage, bacon, ham, etc.) any veggie (onion, green pepper, red pepper, spinach, broccoli…..etc.), really any potato (maybe not mashed) that you have on hand cam be used in these pockets.  I just did a batch with leftover scalloped potatoes. The cheese is up to you as well! I just used pepper jack cheese in mine. Use you imagination and HAVE FUN!!!

* Yield 16 “pockets”.

Breakfast Pockets 
1/4 c. warm milk
3/4 c. warm water
1/4 c. sugar
1/4 c. shortening
1 egg
1 tsp. salt
3 1/2-4 c. flour
1 egg, beaten (THIS is for brushing over the dough)
1 pkg. yeast (or 2 1/4 tsp.)
1/2 lb. breakfast sausage
3-4 c. of frozen shredded potatoes
8 eggs
good splash of milk
salt & pepper to taste
1 1/2 – 2 c. shredded cheddar (or cheese of choice)

Layer the first 8 ingredients in your bread machine in the order listed. My bread machine’s dough cycle is 1 1/2 hours. So I usually ignore it for a while, then come back when it has about 20 minutes to go. Then…..

Cook your sausage till no longer pink, drain. Set aside.

Cook your shredded potatoes till brown and crispy. (I melt some butter (( 1-2 TB.)) in my electric skillet and then when it is hot I add the potatoes, still frozen is fine but broken up a bit,  add some salt & pepper.  Cook @ 350* till nice and crunchy and browned. This may take up to 20 minutes.) Take out of pan and set aside.

Whisk the eggs and add a nice splash of milk (I never measure this…sorry, maybe 1/4 c. or so). Add salt & pepper to taste. Scramble.  When almost set, add the cheese and stir in real good. Take off heat and set aside.

Roll dough into a large squarish……now about the size. IF I were a math wiz I could probably figure out the exact size to roll it. Me. No. I just roll it till it looks good (Bigger then 16″ x 16″, maybe go for a 5″ square for each “pocket” if possible ~ so that would mean 25″ x 25″ I think). I just roll it so  I can cut 16 pieces (I know that….4 rows of 4!!!)  No need to have perfect shapes. I never ever do.  BEFORE you cut it brush the ENTIRE surface with the beaten egg. This will help seal the edges. Awesome.

Now, cut your rectangle into 16 ish pieces. 

Top one half  of your flattened dough shape with ~ 1st, the potatoes (or veg). 2nd comes the cooked sausage (or meat of choice). 3rd is the scrambled eggs and cheese. Fold top half over and press edges together to seal.

Put 8 on a cookie sheet, repeat. Cover with a light towel and let rise about 20-30 min. till doubled.

Bake @ 350* for about 20-25 minutes. Eat right away. Or chill to eat another day. Or freeze. Warm when ready to eat. Oh  yeah, and enjoy!!

Stuffed Acorn Squash


I cannot seem to get enough squash this time of year. How about you?? Do you have any certain way you enjoy eating squash?  A fun recipe to share??? This looks fancy, but is simple to put together, I loved the sweetness from the cranberries…..the sausage…the squash….the spinach…sweet red pepper…OH, I just enjoyed it all! I hope you do too!!! (Have I mentioned that I LOVE fall recipes????)

Now, I will be honest and say that I am the only one in my family who enjoys squash ~ acorn or butternut.  BUT they all enjoy the filling, so I bake a batch in a pan for them without the squash and enjoy the squash ALL myself….they don’t know what they are missing!!!!

* As far as the rice goes, I used leftover brown rice. Feel free to use whatever you have ~ white, brown, wild ~ it is all good.

Stuffed Acorn  Squash 
1 acorn squash
1/2 lb. sausage
1/3 c. onion, chopped (I used red)
1/2 c. red pepper, chopped
1 egg
2 TB. milk
1 c. fresh spinach, cut up a bit
1/2 c. bread crumbs
1/2 c. cooked rice
1/2 c. cranberries
salt & pepper to taste

Cut the acorn squash in half, clean out the seeds. Put cut side down in a 9″ x 13″ pan and fill with about 1 inch of water. Cover tightly. Bake @ 350* for about 45 minutes to 1 hour, till tender.

Meanwhile, cook the sausage with the onion and red pepper. Till no longer pink. Drain. Add the egg (beaten), milk, spinach, bread crumbs, rice, cranberries, salt & pepper. Stir to combine.

Flip the acorn squash halves over and fill with the sausage filling. Bake, uncovered, @ 350* for about 40 minutes till filling it HOT and starting to brown on the top and the squash is soft. You can either eat it out of the shell or scoop it onto your plate. Enjoy!

Last days to partake in the Fall Give-away!!! Thanks to ALL for your fun/helpful/kind/enjoyable comments. I love it!!!

Pizza Breakfast Casserole and Ranch Potatoes


I am trying something new today! Hope it is a “hit”!! Lisa over at Cooking Up a Sale, does just that, she shares recipes that match up with sales. (Check it out, she posts according to the Meijer sales). She does a great job at it, and well I may not be quite as thorough as she is, I would like to try my hand at it…just a bit and share a recipe or 2 on Thursday  that will use an ingredient or two  from either Aldi or Strack and VanTil sale fliers. I am not sure if both those stores are nationwide BUT even if they aren’t, I sure hope you enjoy the recipe(s) anyway! If you do shop those stores, I hope you find this helpful and fun! Cannot wait to hear anyone’s thoughts!!! Thanks for the idea, Lisa!

Sale items taken from Strack and VanTil this week. Sale runs from April 26-May 2.
*Eggs ~ $0.69 each. Limit of 2. Here is a Pizza Breakfast Casserole. It is great for “breakfast for dinner”. Change up the toppings as you see fit, use all meat or just veggies, or a combo of both. You can use whatever cheese suits your fancy.
*Red Potatoes ~ 2(5 lb) bags for $5.00. Red potatoes are a treat, not a dessert treat, a side dish treat! This recipe is called Ranch Potatoes, a favorite in our house.

Pizza Breakfast Casserole
1 pkg. crescent rolls
6 eggs
some milk, about 1/4 c.
salt & pepper to taste
1-2 c. cheddar cheese, shredded
Optional ingredients: mushrooms, ham, bacon, sausage, onions, green pepper, etc.
Grease a 9″x13″ pan. Lay crescent rolls in the bottom and stretch to cover the bottom on the pan, pinch the seams to together and press to flatten. Beat eggs together, add milk and salt & pepper. Pour over unbaked  “crust”. Dice up any and all ingredients (make sure to cook the meat 1st) you want on your “pizza” and sprinkle over eggs. Top with cheese. Bake @ 350* for 25-30 minutes. ENJOY!

Recipe adapted from the cookbook “Tried and True”.

Ranch Potatoes
10 medium red potatoes
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1/4 c. crumbled bacon
2 TB. minced parsley, or 1 tsp. dried parsley
1 c. cheddar cheese (I use more)
1/2 c. shredded cheddar cheese
1/4 c. butter (melted)
2 c. crushed corn flakes
Cook the potatoes till tender, quarter (leaving skins on, if desired) and put in greased 9″x13″ pan. Combine the sour cream, dressing, bacon, parsley and cheese. Mix well and pour over potatoes, toss gently. Top with the 1/2 c. cheese. Combine corn flakes and butter and sprinkle over casserole. Bake @ 350* for 40-45 minutes. ENJOY!!

Recipe from “Prized Recipes to Cook and Savor”.

*For the Ranch potatoes, I actually cut the red potatoes up into SMALL cubes ~ maybe 1/2″-1″ cubes ~ THEN cook in water till just tender, not cooked ALL the way, then drain. Then follow the rest of the recipe.
*I tried Greek yogurt the other week, subing it in for sour cream and mayo in some recipes, this is one of the recipes I used it in, for the sour cream. It was delicious.  If you have never used it but would like to try it, I would suggest using it for 1/2 of the sour cream, just to be sure you enjoy the flavor.