sausage

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine. 
KIELBASA SAUSAGE STEW
Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika 

1/8 teaspoon black pepper 

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder 

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped
Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.
DIRTY BREAKFAST RICE
Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce
Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Dining Outside the Home: Kalaheo Cafe & Coffee Company in Kalaheo, Kauai

Dining Outside the Home: Kalaheo Cafe & Coffee Company in Kalaheo, Kauai!  Breakfast is the most important meal of the day, according to the generous portions served up at the Kalaheo Café. Stick to the favorites: a Very Veggie Omelette with melted cheese or add some Portuguese sausage for the Kahili Breakfast. Choose between a side of rice or potatoes, your way. And don’t forget the buttered toast or incredibly delicious cornbread muffins. Top it off with flavored coffee to rev up your engine. Now you’re beginning to see what I mean. Dine inside or on the front porch with a view of the mountains. Take a deep breath and dig in. 

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! 

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! Whether you prepare a holiday brunch for invited guests or gather ’round the table in your pajamas, this recipe is a winner. Simply because, everyone loves pizza! You now have an excuse to eat it for breakfast, even if you’re “Home Alone”. It has baked eggs, it has shredded potatoes, it has crumbled sausage, and gooey cheese all together over a golden deep dish crust. So there you have it. Bring out the holiday movies, set up the TV tray, and eat pizza for breakfast. Permission granted. 
FESTIVE BREAKFAST PIZZA
Ingredients:

1 pound pork sausage, ground

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper 

1/4 teaspoon Mrs. Dash Herb and Garlic Seasoning*

1 green pepper, chopped 

2 ounces pimentos, diced

1 cup hash brown potatoes, shredded 

1 cup cheddar cheese, shredded 

1 tube prepared pizza crust

5 eggs, beaten 

1/4 cup milk

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 350°. In a large skillet over medium heat, brown sausage until cooked and crumbly. Drain well. Sprinkle with seasoned salt, white pepper, and Mrs. Dash Herb and Garlic Seasoning. Microwave chopped green pepper on HIGH for two minutes. Combine diced pimentos, green peppers, and sausage. Mix well. For a deep dish pizza, roll out pizza crust and press into an iron skillet bringing dough up the sides of the pan. Layer with sausage mixture, hash browns, and cheddar cheese. Whisk eggs and milk together. Pour over the pizza. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set and crust is golden. 
*I receive no recompense for recommending Mrs. Dash Herb and Garlic Seasoning. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Food for Sharing: Chef’s Plate! Pull together a party-friendly charcuterie platter where finger foods rule. Make it as elaborate as you choose, depending on the size of the guest list. Obviously for an intimate dinner for two, something like this is a perfect balance of contrasting flavors. Keep the bread crunchy and the jam or jelly sweet. It offsets the fatty, salty meat by cutting through the richness of the buttery cheese. The tartness of gherkins is a classic choice for nibbling in between. Be creative. Anything goes. 
CHEF’S PLATE
Ingredients:

Jalapeño Pepper Jelly

Cornichons Gherkins 

Red Onion 

Baguette Toast

Mixed Nuts

Summer Sausage Sticks

Aged Bleu Cheese

Bite-size Dry Salami
Instructions:

Fill small condiment bowls with pepper jelly, baby gherkins, and assorted mixed nuts. Slice baguette. Rub with olive oil and bake in a 350° oven for 10 minutes. Turn over and bake 5 minutes longer. Place on a chef’s board or in a bread basket. Arrange cured hard sausages around the wedge of Bleu cheese. Slices red onion and “fan” near the bread. Once the food is arranged, open a bottle of wine, and enjoy the experience of grazing. 

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Timeless Classics: Kickstart Breakfast Burrito! Eggs have a way of warding off those mid-morning hunger pangs, in my opinion. Being high in protein makes them a favorite and keeps me from caving in to foods with empty calories later on. Because I’m a bread-lover, the tortilla satisfies like manna from heaven. Cheese, turkey sausage, and veggies kickstart my breakfast so I can stay focused and on point. Choose a breakfast wrap the next time you want a little variety in your day. 
KICKSTART BREAKFAST BURRITO 
Ingredients:

2 flour tortillas, burrito size

2 tablespoons salsa

2 tablespoons onion, chopped

1 small green pepper, chopped

1 tomato, chopped

1 lemon chili pepper, chopped (optional)

1/2 teaspoon kosher salt

4 eggs, beaten

2 tablespoons milk

2-4 turkey sausage links, precooked and sliced

4 tablespoons Colby-Monterey Jack cheese, finely shredded
Instructions:

Top tortillas with salsa. Set aside. Combine onion, green pepper, tomato, and lemon chili pepper in a microwave-safe dish. Sprinkle with kosher salt. Microwave on High for 1 minute, 45 seconds. Remove and set aside. Heat turkey sausage chunks for 30 seconds on High in the microwave oven. Set aside. In a nonstick medium skillet over medium heat, add beaten eggs. Cook, stirring occasionally for one minute. Add turkey sausage, shredded cheese, and vegetable mixture. Cook one minute longer or until eggs are set. Do not burn. Divide scrambled egg mixture between the tortilla shells. Fold into a burrito. Makes two breakfast burritos. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Be Our Guest: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a picnic basket companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable picnic. Doesn’t everyone love finger foods?
GARLIC CLOVE LITTLE SMOKIES
Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners 

Fresh chives for garnish
Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? All the Buzz: Jambalaya with Garlic Mussels! Traditional Flavor, Deep South flavor, intense flavor. Your mouth will thank me. Everything you need for dinner is in this hearty dish. All you want to add is your favorite jazz music to feel the unique culture and staple food of New Orleans. For the seafood lover as well as those who crave veggies, try something a little different this week when you hanker after a taste of Louisiana. “Laissez les bon temps rouler.” (Let the good times roll.)
JAMBALAYA WITH GARLIC MUSSELS
Ingredients:

1/4 cup butter

1 1/2 cup egg noodles

1 cup minute brown rice

1/3 cup onion, chopped

15 ounce can chicken broth

8 ounce can diced tomatoes and green chiles, with sauce

1 cup okra, frozen

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon crushed red pepper flakes

1/4 pound kielbasa sausage, pre-cooked

1/4 pound shrimp, pre-cooked

1 pound mussels in tomato garlic sauce, frozen
Instructions:

Melt butter in large skillet on low-medium heat. Add egg noodles, instant brown rice, and chopped onion. Stir to coat well; brown to a golden color but avoid burning. Add chicken broth, diced tomatoes and green chiles with sauce. Cover and simmer for 15 minutes. Meanwhile cook okra in microwave for 2 minutes, together with soy sauce, fish sauce, and red pepper flakes. Set aside. Heat shrimp and sausage. Set aside. In a saucepan, heat mussels on high for 4 minutes; reduce and simmer 3 minutes longer, stirring occasionally. When rice blend is cooked, add okra mixture to large skillet. Add sausage and shrimp to large skillet. Toss gently to blend. Serve jambalaya with mussels and sauce in a bowl.  

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!
LASAGNA LOVERS
Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles 

Baby Kale Leaves, stems removed
Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately.