A traditional favorite in our house; Sausage Scallopini is a quick and delicious meal.
You can use either hot or sweet Italian sausage, or even chicken or turkey sausage. It’s entirely up to you. I prefer hot Italian.
The peppers, same here, red or green. I do prefer the red bells to the green. Better flavor and they just look prettier.
- 1 pound sweet or hot Italian sausage, sliced into 1-inch rounds
- 1 medium onion, sliced
- 2 large bell peppers, red or green, sliced
- 1 pound white mushrooms, sliced
- 1 28-ounce can crushed tomatoes
- red wine
- Kosher salt
- black pepper
Prepare all of your ingredients and set aside.
In a large, heavy skillet, heat a small amount of olive oil. Once hot, add the sausage and cook until golden brown. About 15 minutes.
Add peppers and onions to the pan.
Season with salt and pepper and cook down a bit.
Add mushrooms to pan.
Again, cook down, stirring frequently. Season again with salt and pepper.
Add the entire can of tomatoes and about a 1/4 cup of the red wine.
Season with a bit more salt and pepper. Simmer, low heat, for about 45 minutes.
Serve. White rice goes nicely with this dish.
Mexican is one of my favorite cuisines. I’ve been making fajitas for years and through trial and error, I’ve finally came up with something we really love, and this is it.
- 2 lb sirloin steak, boneless or boneless chicken breasts (you can either keep them in one piece or slice them and do a stir-fry type of cooking)
- 1/4 cup canola oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 half packet of Sazon Goya Picante seasoning
- 2 tablespoons fresh cilantro, chopped
- 2 bell peppers, sliced in thin strips
- 1 onion, halved and sliced into thin strips
- canola oil
- lime juice
- 12 fajita-size flour tortillas
Place steak or chicken in a glass baking dish.
Combine oil, lime juice, Sazon, cilantro, garlic, salt and pepper in a bowl, stir well, and pour over steak or chicken.
Cover and marinate for about two hours, flipping meat once.
Meanwhile, slice the peppers and onions and place in a bowl with a little oil, lime juice, salt and pepper. Cover and refrigerate until ready to cook.
A great way to slice peppers nicely is to cut off segments, leaving the ribs and seeds behind. Then, all you have to do is cut each segment into lovely julienned pieces.
As I mentioned earlier, you can either prepare your meat one of two ways. Today, I am going to leave it whole and grill it. Sometimes, especially in winter, I prefer to pre-slice the meat and cook it like I’d do a stir-fry. This is the easier way because it is already sliced when it’s done cooking and you don’t have to worry about slicing up hot meat.
When you are ready to get cooking, prepare your grill or whatever cooking vessel you prefer. Remove meat from marinade and cook until desired doneness. I like my steak for this medium rare and of course I like my chicken cooked well done, as I’m sure everyone does.
Whilst that is cooking, heat a pan to cook the veggies. You can use a skillet, grill pan, whatever you have. Just pour the veggies into the hot pan and cook until tender-crisp. I usually squirt a little lime juice on at the end for a little sizzle and extra burst of flavor. Taste for seasoning and add more salt and pepper, if needed.
When the meat is done, let it sit for about five minutes and then slice it into thin strips. If using steak, slice it across the grain.
Transfer your veggies to a serving dish, and place the sliced meat on top.
Heat the tortillas in the mircowave in either a tortilla server or on a plate covered with a damp paper towel, about one minute for ten tortillas. Or, you can do it the old-fashioned way and heat them in a pan or on the grill. It’s entirely up to you. I’m using the microwave because it’s just easier and they come out nice and soft and pliable. And also because I have this nifty, little, tortilla-warmer-upper-thingy.
I went on a cleaning spree of my cabinet where I keep all of my foam cups, paper plates and a bunch of other junk. I came across a Tupperware container of tumeric that I had forgot I had. It’s like a lifetime supply of tumeric. If you know tumeric, you know you don’t use much of it.
Anyhow, I remembered a dish I used to make and haven’t made in a while. It’s Basmati rice that is pre-cooked and baked in the oven in a skillet with onions and either saffron or tumeric for us cheapies. It has a wonderfully crunchy texture when it’s done and the onions become nicely caramelized. Good stuff.
What you need:
- 1 cup Basmati rice, cooked according to packing directions
- 3 Tbsp. butter
- 1 large onion, thickly sliced
- 1/8 tsp. tumeric or saffron
Heat oven to 425°. Melt butter in an 8″ oven-proof skillet. Remove and reserve 1 Tbsp. of melted butter. Add onions and tumeric and stir and cook until onions are crisp-tender. Spread onions evenly on the bottom of the pan and season with salt.
Spoon cooked rice over onions, smoothing rice and pressing down lightly in the pan (I dampen my hands first and press down using my palms). Pour the remaining reserved melted butter over rice.
Cook, covered for about 45 to 55 minutes or until sides are browned and bottom is golden brown.
Carefully invert on a serving dish and enjoy. It should all come out at once. If you don’t think it will, loosen it up with a spatula first. If that fails, just put it back together best you can. It’ll still taste good.