Category Archives: sausage

Food Star Friday – Chicken Noodle Soup

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Hello and welcome to another edition of Food Star Friday here at Bobbi’s Kozy Kitchen. I know, it is about time right? I can’t remember when the last FSF was. I really hate it when life gets in the way of my cooking and blogging! I would much rather be here with you all instead of deal with all of these pesky issues I have had to deal with!!

Yesterday I was bouncing around the grocery store picking up all of the items I needed for this meal. I was just so excited to be doing another FSF I couldn’t contain myself!!! Unfortunately the other shoppers and store employees did not share my enthusiasm. I was dancing in the produce isles and singing little tunes to myself. I was waiting for someone to say “straight jacket on isle 5” but hey, that is who I am. I admit I am a bit ummmm quirky. It is all part of my charm (at least it sounds good when I say that right?). Oops, I was supposed to talk about the recipe right? Ok I will get back to business.

This is a Tyler Florence recipe from the episode Ultimate Rainy Day Menu. Every single thing he made looked so scrumptious and with it raining here (of course it was raining I live in Washington!) I thought yesssss what a fabulous idea for Food Star Friday! I loved that it had the twist of cheese tortellini for the noodles and meatballs instead of chunks of chicken.

This recipe was fairly easy to put together. I usually follow the recipes on Food Star Friday word for word because it is about reporting my feelings on a Food Star’s recipe. I have to admit that I subbed a cup of white wine for one of the cups of chicken stock. I just add white wine to all of my chicken soups so I couldn’t help myself. Other than that I stuck strictly to the recipe.

Now, how did we feel about this soup? It was met with mixed reviews. Everyone loved the broth and thought the cheese tortellini was a nice twist. As for the meatballs….hmmmmmm. OK 1 vote was 100% loved them, another was about 80%. Kevin and I? Two thumbs down. We did not like them at all. As I was making them I was thinking in my head “this is not going to work” but I watched Tyler make them the very same way on the show so……I did it his way.

I will tell you why I feel they didn’t work and how I will do them different the next time (Yes there will be a next time because the rest of it was terrific). The recipe called for you to add 6 links of chicken/apple sausage to a food processor with the other ingredients for the meatballs. I just kept thinking “this is going to make the meatballs mealy and grainy” and my dear friends, I was right. Awful texture and they just fell apart. The next time I will just get the Jenny-O turkey sausage that is ground in a package, and mix my meatballs the regular way, adding a little bit of bread crumbs to help bind them. I would also bake them at 350 F for about 40 to 45 minutes VS frying them. Just my preference to save on fat. Also, keep the wine in there. Everyone LOVED the broth.

So in conclusion, I love Tyler Florence and this recipe is a jumping of point for me. But I will do it my way next time.

Chicken Noodle Soup

For the soup:

  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, sliced
  • 1 bay leaf
  • 4 fresh thyme sprigs
  • 3 quarts low-sodium chicken broth
  • 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for 
    • garnish
    • 4 black peppercorns
    • Kosher salt
    • Grated Parmigiano-Reggiano, for garnish

    For the meatballs:

    • 1 medium onion, diced
    • Olive oil
    • 6 links organic chicken-apple sausage meat
    • 1 egg
    • 1 teaspoon fresh thyme leaves
    • 1 handful fresh parsley leaves
    • 1/4 cup grated Parmigiano-Reggiano
    • 2 pounds frozen cheese tortellini, store bought
    • Kosher salt and freshly ground black pepper
    For the soup:
    Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
    For the meatballs:
    Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, remaining garlic, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
    Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Halibut Soup or just call it Epic Yumminess in a bowl!!

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I was sooooo excited to find this recipe! Halibut is one of my all time faves PLUS it was on sale (thank goodness) this week, so my pound and a half didn’t cost me an arm and a leg.

The first time I made this soup was back when I had my blog “Rachael Ray and Bobbi Renee”. I was new to the whole blogging thing and got so carried away with how good the food came out I forgot to take a picture. I also forgot to completely read the recipe so when I got ready to make the soup WHOOPS not all the ingredients were there. I used to do that a lot. Luckily I have gotten much better.

This soup could be made with cod just as easily, and much cheaper, but I do love halibut so much and again it was on sale so I have no guilt about it.

I can’t say enough about how awesome this soup is!! With the andouille sausage and poblano pepper it gives you just enough heat to make it tasty but not blow the top of your head off. Oh and don’t forget the crusty bread to mop up all of that yummy broth!!!

Halibut Soup
2 tablespoons olive oil
1/2 pound andouille sausage
1 large yellow onion, chopped
1 large carrot, peeled then sliced in half and cut into half moons
1 poblano pepper, seeded and chopped
4 large cloves of garlic, chopped
Kosher salt
Cracked black pepper
1 cup dry white wine
6 cups chicken stock
1 15-ounce can of hominy (white or yellow)
1 1/2 pounds halibut cut into 1-inch chunks
1 medium zucchini, cut in half and then cut into half moons
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh cilantro leaves, chopped
Juice of 1 lime
1 loaf of crusty bread
Preheat a large soup pot over medium-high heat with the olive oil. Remove the sausage casings and slice it thinly. Add the sliced sausage to the pot and cook, stirring frequently, about 2 minutes. Add the onions, carrot, poblano, and garlic. Season with salt and pepper. Cover the pot and cook for 5 minutes, stirring occasionally until the veggies are tender. Add the white wine and cook for another 3 minutes. Add the chicken stock and bring the soup up to a simmer and cook for 5 minutes. Add the hominy, and zucchini and let cook on a slow simmer for 5 minutes. Slide the fish into the soup and turn the heat of. Cover the pot and let sit for 5 to 10 minutes to allow the fish to poach. This will prevent overcooking the fish. Uncover and stir in the parsley, cilantro, and lime juice. Ladle into soup bowls and serve with crusty bread for sopping. 

Make Ahead Sausage Breakfast Casserole

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I love Love LOVE breakfast! But not so enthusiastic about being the one that has to get up and make it. Just being honest here. I can make a mean breakfast for dinner, but something about getting my rear out of bed to cook, and make dishes that need to be done, all before I have had some coffee and everyone else has gotten up. Sooooo the idea of a make ahead casserole that you put in the fridge and then pop into the oven when you feel like eating was one that I ADORED!! I had made one years and years ago for Christmas day with ham and cheese and bread etc. but I don’t know what happened to my recipe. Plus I wanted to try something different. I know Kevin loves sausage, eggs, and hash browns for breakfast so that was my jumping off point. I jumped off and ran with it.

This is seriously so simple it is ridiculous. Which makes it even better in my mind. I love pouring my love and time into main dishes but for some reason, breakfast, not so much. So the fact that I made dinner and then could jump right on this to get it ready was awesome. All you do it a bit of browning, chopping, and put it all together.

You could add more to this is you want. The possibilities are really endless. If you want more Italian flavors I would use Italian sausage (and they do have Italian flavored turkey sausage now), Parmesan cheese, flat-leaf parsley, and use an Italian seasoning blend to flavor the eggs. WOW now I am kind of excited about breakfasts!!

Make Ahead Sausage Breakfast Casserole
1 bag of refridgerated seasoned hashbrowns, (about 4 cups)
1 pound breakfast sausage, browned
10 eggs
1 bunch green onions, chopped whites and greens (reserve some of the greens for garnish)
1 cup milk
Kosher salt and cracked black pepper
1 tablespoon dry mustard
2 cups cheddar cheese
Spray a casserole dish with non stick spray. Add the hash browns to bottom and spread them out evenly. Top with the browned sausage. In a medium bowl add eggs, milk, green onions, dry mustard, salt, and black pepper. Whisk to combine. Pour egg mixture evenly over the sausage. Top with the shredded cheese. Place in refrigerator overnight. 
In the morning preheat the oven to 350 degrees F. Place casserole in preheated oven and bake for 45 to 50 minutes, or until eggs have set up (test the middle of the casserole with a knife). Let casserole cool for 5 to 10 minutes, cut and serve. 

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Sausage and Pepper Sandwiches

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For some reason  I woke up one day last week with sausage and peppers on my mind. All day long I just kept thinking “WOW I really want to make sausage and pepper sandwiches for dinner”. It was very strange actually since I  have never made sausage and peppers. Not that sausage and peppers is a tough meal to make, I had just never done it. 
I think I had sausage on my mind because Kevin had been talking about wanting to grill the sausages we had in the freezer. I wanted to accommodate his craving but the thought of plain sausage sandwiches just wasn’t  making my teeter totter ya know? So I was determined to do something a little more creative with them. The idea was solidified when I went to the store and bell peppers we on sale. Not that you break the bank buying bell peppers but paying $2.50 for two vs the $2.99 each they had been the week before made me happy. Ya gotta save where you can right?
I looked around at the other types of peppers and was going to grab a few different to spice the sandwiches up but decided that EVERYTHING doesn’t have to be spicy. So I went with a poblano pepper to try to balance out the sweet bell peppers. Grabbed a white onion and was out the door with my bag of goodies. 
When Kevin came home from work he had an instant smile on his face. “What is that wonderful smell?” were the first words out of his mouth. He came straight to the stove and his smile got even bigger. Then he said one of the sweetest things to me 
Kevin – “You know I am such a lucky guy?” 
Me – “Why do you say that?”
Kevin – “Because I have a beautiful woman that cooks wonderful dishes like this for me to come home to”
Me – “Aaaaaawwwwww”
Ok yes folks he did make a few points with me on that one!!
I added the cheese because, well, I just like cheese, and provolone is one of my favorites. I actually couldn’t help myself and ate a slice while I was waiting for the sausages to finish cooking. Yummmm creamy, salty goodness!
Once they were done and I started filling up the rolls Kevin just kept saying “WOW” and “OMG those looks sooooo good”. Topped them off with the cheese and popped them in the oven just long enough to melt it and yummmmmmmmmm they were good. I ate so fast I almost bit my own fingers!!
Sausage and Pepper Sandwiches

  • 2 tablespoons extra-virgin olive oil
  • 6 fresh Italian sausages, hot or sweet (Turkey sausage can be used)
  • 1 large white onion, cut in halved, and cut into 1/4 inch slices
  • 1 tablespoon tomato paste
  • 1 large red pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 large yellow pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 1 poblano pepper, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
  • 4 large cloves garlic, minced
  • 1/2 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 6 crusty sandwich rolls, toasted
  • 6 slices of provolone cheese


Preheat the oven to 350 degrees F

Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Add the white wine to deglaze the pan, making sure to scrape all of the goodness stuck to the bottom of the pan. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and top with 2 slices provolone cheese. Place sandwiches on a baking sheet and heat them in the oven just until the cheese melts.

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Turkey Sausage and Orzo Stuffed Peppers

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I have been promising to post some of my “healthified” recipes but making excuses for my red meat lovers in the house. Well two things happened, my son started dating a sweet girl that HATES red meat and well, I just decided to put my foot down. OK so I did it quietly but put it down nonetheless.

I was really excited to switch this recipe up. This is one that I have been making for a few years now. It is the love child of an Emeril recipe mixed with a Giada one. Now adding the turkey sausage has made it even better!

Kevin was a huge help in prepping this because I am such a procrastinator. I have never actually written this recipe down. I just go off the two recipes I mentioned above and I know what I use and don’t use and how I tweak it here and there. He wanted to help me cook but I had to write everything out as we went along. So bless his heart he again was my awesome sous chef and prepped just about everything while I pulled my hair out trying to write everything down so it would make sense to someone to other than myself. Most people would not get my short hand, sometimes it confuses me!

Stuffed peppers were one of those things that, when I first set out to make them, my kids said, “Eeeewwww”. I also wasn’t happy with just the typical ground beef with rice recipe with marinara sauce. I knew I wanted the kids to try it (Seth loves it now, Jessi just eats the stuffing and leaves a poor little discarded pepper shell), plus I wanted to add some punch to the ingredients. Psssst I also added extra veggies but don’t tell the kids!

Turkey Sausage and Orzo Stuffed Peppers

6 large sweet bell peppers (red, orange, or yellow)
1 (28-ounce) can of Italian tomatoes
2 zucchini, grated
1/2 cup Pecorino Romano cheese plus 1/4 cup for topping
1/4 cup extra virgin olive oil
5 cloves garlic, minced
1 large onion, chopped
4 cups chicken stock
1 1/2 orzo (rice shaped pasta)
1 pound turkey sweet Italian sausage ( I used Jennie-O)
Kosher salt
Fresh ground black pepper
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh thyme leaves, chopped
1/4 cup bread crumbs
2 tablespoons flat-leaf parsley leaves, chopped
4 tablespoons unsalted butter, melted
Preheat oven to 400 degrees F
Pour the tomatoes in a large bowl and break apart using your fingers or potato masher. Add the zucchini, cheese, olive oil, salt, and pepper to taste. Stir to combine.
Bring the chicken stock to a boil in a medium saucepan over high heat. Add the orzo and cook 7 minutes, just shy of al dente. The orzo will continue to cook in the oven. Use a fine mesh sieve to transfer the orzo to the large bowl with the vegetables, reserving the chicken stock. Stir to combine the orzo and veggies and pour the chicken stock into a 3 quart baking dish.
Cut off the top of each pepper. Scoop the seeds and ribs out from inside each pepper. If peppers will not stand up use a knife to shave off a bit of the bottom to make it even. Set peppers into backing dish with the chicken stock.
In a large skillet over medium-high heat, crumble and brown the turkey sausage until it is cooked through, about 4 minutes. Add the onions and minced garlic. Saute until onions are translucent, about 5 minutes. Add the paprika, cayenne, oregano, thyme, salt, and pepper to taste. Add the orzo mixture and cook for about a minute to warm. Remove from the heat and spoon the mixture into the peppers.
Mix 1/4 cup Pecorino Romano with the 1/4 bread crumbs and 2 tablespoons chopped parsley leaves. Sprinkle cheese mixture on top of each stuffed pepper. Drizzle melted butter on each pepper and place baking dish in the oven. Cook for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Portuguese Stew

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I had some linguica sausage and really wanted to do something new with it rather than just grill it. After finding some great veggies in my fridge, and doing a quick search on Google about Portuguese seasoning, I rolled up my sleeves and got to work. Jessi, my daughter, labeled the left over stew “The stew of my people” since she is part Portuguese she takes the credit for the inspiration that created this recipe. Gotta love her!! 

This stew does well in the freezer. I always use the gallon freezer bags and lay them flat to freeze. Then you can stack the soups and stews or store them vertically. Make sure you label the bag or you will end up playing “Name That Leftover”! 

This stew will take a large slow cooker.

PORTUGUESE STEW

Ingredients

1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1 large onion, chopped
4 cloves garlic, chopped
1 pound linguica sausage, sliced
2 1/2 pounds potatoes, cubed
4 small zucchinis, sliced
1 teaspoon chili powder
2 teaspoons paprika
2 tablespoons fresh oregano leaves, chopped
1 28 ounce can of tomato puree
1 cup red wine
1/2 cup flat leaf parsley leaves, chopped
salt and pepper to taste
crusty bread for dipping


Heat a skillet over medium-high heat. Add the olive oil to the pan and then add the chopped bacon, cook for about 3 minutes, just until the bacon begins to render fat. With a slotted spoon, remove the cooked bacon and reserve. Add the onion and garlic to the pan, cook for about 5 minutes, stirring frequently. Add the sliced linguica and continue to cook another 3 minutes or so. Add cooked bacon, onions, garlic, and linguica to the slow cooker. 

In a bowl mix the tomatoes with all of the spices and red wine. Pour tomato mixture into the slow cooker. Add the potatoes, zucchini, parsley, oregano, salt, and pepper to the cooker and give it a good mix.

Cover and cook 3 hours on high, or until the potatoes are tender. Stir occasionally.

Ladle into bowls top with a couple slices of bread and ENJOY!!