Crispy Cheddar and Onion Polenta (Corn Soup) | Overindulgence

 

 

Crispy Cheddar and Onion Polenta | Overindulgence

Smoked Sausage and Potato Hash

Michelle Can Cook!

What do you do when you forget to put something in the refrigerator to thaw for dinner? Often times, for me, I look to make something using a rope of smoked sausage – such was the case this evening.

I like to have a rope of smoked sausage on hand for evenings just like this. I’ve used it to make a delicious sausage, broccoli and red pepper pasta using this sausage. I thought of doing another pasta, but decided that I’d do a potato hash, instead.

I started by dicing 5-6 red potatoes.

In addition to the potatoes, I sliced the sausage and 2 onions.

I sprayed the hot wok (I used my wok because it is big and cast iron) with avocado oil, and added in the onions and the seasonings. After cooking a few minutes, I also added in the garlic.

After the onions have started to soften…

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Braised Chicken Breasts with Bell Peppers ,Sausage and Castelvetrano Olives

Maroscooking

This is a simple meal that can come together in about an hour (including the prep time) and has the benefit of being so colorful, healthy and so tasty. If you prefer chicken thighs to chicken breast, you could make an easy substitution. The meal pairs well with rice or potatoes and it is nice that it can all be prepared in one pan for easy clean up. I love the firm, buttery flavor of the spanish olives but Kalamata olives would be equally delicious.

Serves 4-6

Ingredients:

  • 4 bone-in, skin on Chicken breasts (if large cut in half)
  • 3 bell peppers (one red, one yellow, one orange), thinly sliced lengthwise
  • 1 large onion, halved and thinly sliced
  • 4 cloves chopped garlic
  • 16 ounces all beef smoked kiolbassa, sliced
  • 1 1/2 cups pitted castelvetrano olives
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons…

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Roasted Butternut Squash, Red Onion & Prosciutto-Ricotta Flatbread

Fabulous Fare Sisters

Roasted Butternut Squash, Red Onion & Prosciutto-Ricotta Flatbread

Roasted Butternut Squash is one of my favorite things to eat. It’s chock full of fiber, vitamins A, E & C, potassium, manganese & magnesium. And it tastes delicious…what better fruit (yep, it’s a fruit!) to put in your body. On today’s menu is a Roasted Butternut Squash, Red Onion & Prosciutto-Ricotta Flatbread. It’s great for lunch or dinner…easy to make…easy to eat!

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How To Make Italian Pignoli Cookies For Christmas

jovina cooks

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Pignolo is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of southern Italy, and in Sicilian communities in the United States. The cookie is a light golden color and studded with golden pine nuts (also called pignoli). Made with almond paste, the cookie is moist, soft and chewy beneath the pine nuts. This cookie is a popular Italian holiday treat, especially at Christmas.

Pine-nut (Pignoli) Macaroons

Use only almond paste, not marzipan or canned almond filling.

Makes 2 dozen. I usually double the recipe.

Ingredients

8-ounces almond paste, cut in small pieces
1/3 cup granulated sugar
2 egg whites, from 2 large eggs (Save the yolks for another recipe)
1 teaspoon almond extract
Pine nuts (pignoli)

Directions

Heat the oven to 325°F. Line two cookie sheets with parchment paper.

In an electric mixer bowl beat almond paste, sugar, egg whites, and almond extract until smooth.

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