The ones I missed....A 2014 Food in Review!

Happy New Year's Eve Jenny Mac Lipsmack Fans! 

I know I wasn't posting as much this year but I have been cooking quite a bit! I really need to create some system to get my recipes on my blog in an easier way! Any suggestions short of hiring an assistant, feel free to send me suggestions...So Good-Bye 2014....here is some of what I have made chronicling my year in food in review.


Cauliflower Tots is what caught my eye on Pinterest but when I saw the site included her version of Zucchini Tots and that was the abundant item currently from the summer's bounty...it is what I made.  These are pretty healthy with lower fat cheese and were VERY good!  I'd make again!

http://www.skinnytaste.com/2012/07/zucchini-tots.html

Bacon and Cheddar Zucchini Bread.  Ha-Ha....mine looked anemic.  Nothing like the picture on the website.  Perhaps I needed to cook it more but the cake tester came out clean.  I was afraid of drying it out.  It was okay.  I'd try again to see if it turned out better, but I was sad over the waste of good bacon in this.  I think half of it got thrown away.  You try it and see if yours looks like the one in their website. Let me know how you did!

http://www.lovefoodies.com/bacon--cheddar-zucchini-bread.html

I loveeeeeee demonstrating new foods for my students to try.  These were a little treat I found on Pinterest.  The students loved it so much I included it on my school website for the kids to have access to make at home if they wanted.  So if picky 7th graders gobbled these down and wanted more, you may have a hit at home with your kids!

http://www.apsva.us/page/7305#minimuff

Every so often I become OBSESSED with some type of recipe.  I have biscuits crumbs in my blood due to my grandmother making them all the time (Did I pass Me-mom?) However she would woefully say to us when we'd visit how sorry she was that these were not one of her better batches. WTH? They were always good! She was just overly perfectionistic! So the more I see recipes done on TV about biscuits and the flaky layers and the such...I wanted the same.  See the monster you created in me Me-mom?  Warning the recipe provided is good but it's really about the PROCESS of the dough folding.  Trust me, don't ignore this warning, it's more about the folding than the recipe.  I had to make this about 5 times to understand this.  Don't be stubborn like me.

http://traceysculinaryadventures.com/2013/03/foolproof-flaky-buttermilk-biscuits.html

I made this Pumpkin resembling Cheeseball for halloween.  I had printed it out last year but found it and made it this year.  I searched for the recipe and found it on Food Network.  It was really good with minced jalapeno and coated in ground up Dorito chips.  Next year, I'd make it with more minced jalapenos.  We like it zippy around here!

http://www.foodnetwork.com/recipes/pumpkin-cheese-ball-recipe.html

Sorry, I was too busy cooking on Thanksgiving....and we wanted to eat! But I included this picture because the real standout recipe that was new this year that I would DEFINITELY make again was the Chipotle Sweet Potatoes.  Sweet Heat.  We loved it.  I think I enhanced the recipe by adding just a touch of brown sugar 1/4-1/2 cup to bump the sweetness.  I buy those chipotle peppers in a can and separate the peppers out in their own baggie with some of the sauce and store them in the freezer! That is what this recipe called for ONE of those hot suckers in these here taters! Barely seen on the right...LOL

http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe2.html

Christmas Holiday Party! We invited the neighbors to meet and greet.  We hadn't done it in a long time.  Those who came, we had a blast.  Might consider doing this again, maybe a tradition...Hey, it's gets the house cleaned too! LOL.  Found most of my ideas on Pinterest, modified them like the appetizer tree below.  When I figured out that only half of the neighbors were coming I chopped half of my styrofoam cone down (AC Moore, Michael's Craft stores, Jo-Ann's). Covered in plastic wrap. It was fun to assemble but really appropriate for a large crowd. We had much of this tree left over.

http://catsonthehomestead.blogspot.com/2013/11/appetizer-tree.html

This was adorably cute but I'd use a different recipe.  Bottom half was mustard, onion with cheddar cheese and the top (head) was a pesto.  Coated in Parmesan cheese.  I just wasn't WOW'ed by the flavors.  Use the favorite cheese ball recipe of your own and use the picture as a base how to SCULP your snowman.  I will include the link so you can be your own judge if you like it or not.

http://www.bettycrocker.com/recipes/make-ahead-snowman-cheese-ball/f29c01e3-0729-4c22-ac99-7646b49f8453

I have made this Ranch Veggie Tree numerous times.  Kids even love it.  Very easy.  I tweak their version on Pillsbury.com by using dry ranch mix in whipped cream cheese and my decoration of the tree is more prominent. Their site includes a video if you need it.

http://www.pillsbury.com/holidays-celebrations/christmas/how-to-make-a-tree-shaped-crescent-veggie-appetizer

Classic Sausage Ball recipe by Bisquick.  Next year I am making it with their Gluten Free mix since I have a GF neighbor and I would like to give her more options next time.  Also I think I will hunt for an optional dipping sauce as well.

http://www.bettycrocker.com/recipes/gluten-free-sausage-cheese-balls/99b6ed51-9859-46aa-90bf-eecc41711529

I am NOT a seafood eater, however my husband is.  A good host has to please other people than herself, so sometimes she's gotta 'suck it up' and touch smell fish! K-man raved about this so this recipe will be repeated to keep him and my other guests in the future happy.  Thanks Pioneer Woman!

http://www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe.html

Easy Peasy! Phyllo Shells, brie and Cranberry Sauce.  Just melt brie for about 5 minutes in the oven and top with cranberry sauce.  Yum!

http://www.thecookingmom.com/recipe-box/appetizers/cranberry-brie-bites/

Just a peek of the SPREAD....

Party Sweets!  Top: Oreo Truffles, Middle: Salted Caramel Bon-Bons and Bottom: Pretzel Kisses and Pecan Rolo Pretzel Bites.

School Staff Food Gifts...Oreo Snowman

I tweaked this idea with adding sprinkles, and pull apart licorice garland.  Staff loved them!

http://www.iheartnaptime.net/pretzel-christmas-trees/

Lastly, I just wanted an old standby for a sweet treat during the holidays.  Shortbread, simple, satisfies, makes many.

http://allrecipes.com/recipe/heavenly-shortbread/detail.aspx

See you next year!

In Foodie Love,

Gluten Free Elbows with Mixed Mushrooms and Italian Sausage Soup

Nothing helps a cold feel like it's getting better than some soup.  Homemade soup.  This is my second recipe for Barilla this month with Allrecipes Allstars Ambassadors.  So many people may think of just classic Italian recipes when using pasta...something tomatoey or lasagna layered or even a casserole.  I think people forget to round out a soup with some pasta to make it more a complete meal especially when the soup may be mostly protein and veggies...throw in some pasta!

Keep reading to view the recipe but also how it made it mine....

Gluten-Free Elbows with Mixed Mushrooms and Italian Sausage Soup
from Allrecipes.com, sponsored and recipe by Barilla

1 (12 ounce) box Barilla® Gluten Free Elbows
3 quarts chicken stock
3 cloves garlic, minced
4 tablespoons extra-virgin olive oil
1 sprig rosemary
4 (6 ounce) packages mixed mushrooms
1 pound Italian sausage, boiled for 10 minutes and cut into 1/3 inch slices
1 (15 ounce) can cannellini beans, drained
1 pint cherry tomatoes, halved
Salt and black pepper to taste
1 tablespoon parsley, chopped

1. In a large soup pot, bring the chicken stock to a simmer.

2. Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes.

3. Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla® Gluten Free Elbows. Cook for half the recommended time on the box.

4. Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.

Cook's Notes:

1. I like using Gluten Free products, even though I have fallen off my Paleo wagon and have no gluten allergies, I find the GF products don't give me any stomach distress.
2.  Although it is nice to receive some coupons to assist in the cost of the recipe making, I didn't feel the need to get 4 different packages of mushrooms.  The slice baby bellas looked good so they won.
3.  We always have hot Italian sausage in the freezer so I baked 5 links off.  Always looking for Zip! Cutting into 1/3 inch?  Come on now...
4. I just used a handful of grape tomatoes that I had left,  you could use a 15 oz canned whole tomatoes if you wanted but I felt this soup had plenty already.
5. Skipped the parsley because I had fresh basil I needed to get rid of....
6.  Look at the amount of elbows in the picture.  I used only HALF a box.  If I has used the whole box, this wouldn't be a soup anymore but turn into a casserole.  Unless you are feeding an army, you will need to increase the amount of stock if you use the whole box.

This was a tasty soup AND very hearty.  After I made this I got wild whim to whip up some cornbread to eat with it.  Delish!

#AllstarsBarilla

Slurp!

Beefaroni/Sausaroni

One of my assignments as an Allrecipes.com Brand Ambassador was to take a ground beef recipe and change it using Johnsonville Sausage.  All righty!! Don't need to ask me twice!
I know the picture is not stupendous but it was nighttime, it was dinnertime and we were hungry- nuff said.

This recipe was for Beefaroni.  Ground beef, tomato sauce, cheese and pasta. Being JennyMac who is notorious for playing with food.  I did some tweaks.  Those ingredients was just TOO boring.  I had to add some onions.  Double onions.  Raw onions in the mix and French's Onions on top.  It was great!  Of course if you are a fan of Johnsonville and have a FB page, try Johnsonville Kitchens- its another source of recipes plus this way you get a more open forum of things people are doing/sharing.

Now since this is a tweak, I will put the original recipe and provide the link to Allrecipes - following it I put my notes.  Here is a link to my customized Sausaroni recipe.

Beefaroni
from Allrecipes.com

1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
3. While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
4. Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Cook's Notes:
1.  Substitute one package of Johnsonville Sausage, I used HOT Italian.
2.  I added half chopped RAW onion to step 3.  We wanted the onion with a little bit more bite....not faded and mooshy.
3.  I added salt and pepper and 1 tsp. garlic powder to the whole mix not just on top.
4.  I sprinkled half a container (about 1 cup) of French's Fried Onion on top for the last 5 minutes of cooking.
5.  Next time I will do this half tomato sauce and half diced tomatoes!
6.  Added BONUS!  Did you know that they make CORN ELBOW pasta for those who are GLUTEN FREE?

I am sure your KIDS would love this.  Using the mild or sweet sausage I am sure would be good,  not sure hot your kids can take it.  I am so used to HEAT that my tongue may be OFF.  lol  Serve with a salad and garlic bread. 

YUM!

Organic Sausage Patties

Lately, we have been consciously removing the processed foods from our diet.  Since I do so much reading about farming practices, food processing and food additives, quite honestly it's SCARY.  In conjunction with getting rid of eating 'convenience' I've been also buying organic meats (as well as other products).  I've been shopping at Trader Joe's since our decision and the grocery bill each week has NOT been more from buying only organic.  Actually it's been less!!!  Go figure.
It's going to take some time to get rid of the stuff we have in the cabinets but we feel this would be good to 'ease' our way into this lifestyle without cleaning out the pantry and having a WHOPPING first shopping bill.  Anyhow, here's a simple and tasty recipe I'd like to share with you:

Homemade Breakfast Sausage
adapted from Paleo Comfort Foods

1 lb ground pork
1 tsp. kosher salt
1 tsp. freshly ground pepper
2 tsp. fresh sage, finely chopped
1 tsp. fresh thyme, finely chopped (if you use dried, use half the amount)
1/4 tsp. fresh rosemary, finely chopped (if you use dried, use half the amount)
1/4 tsp. ground nutmeg (I grated mine fresh)
1/2 tsp. cayenne

Take ground pork and mix with all the ingredients.  Form 2 inch patties.

Heat skillet over medium heat.  Place patties in skillet and cook until browned, the flip over and continue to cook until fully cooked through.


Cook's Notes:

1.   These absolutely rendered so little fat from cooking.  Those 'tubes' of sausage we used to get were mostly WHITE in color for the meat instead of red/pink.

2.  The fresh sage was KEY in giving it a breakfast sausage taste.

3.  These can be made and frozen to pop out for breakfast makings any morning or weekend.  Other than the size of these puppies, it was no more complex than making hamburger patties.

4.  These were so less SALTY as well.


K-man loved these, he was surprised that I made these instead of old stuff we used to get.

Enjoy!

Sausage, Egg and Biscuit Casserole...

For Dinner? Yes!!!! Why do we feel the societal conformity that eggs, sausage/bacon and biscuits must be eaten for breakfast only and if we eat them for dinner that somehow it is weird or breaking some rule? Is the 'breakfast police' gonna break your door down saying "I'm sorry ma'am you are violating the law by eating waffles, pancakes or eggs for dinner!" LOL. Even though I had eggs for dinner growing up we still regard eggs for dinner as some guilty pleasure. Like eating cookies would spoil our appetite before a meal. So silly, isn't it?

I found this recipe in Cuisine Magazine . It's a magazine solely of recipes with no ads.
I tweaked a wonderfully sinful sausage and egg casserole I think you'd love.



Sausage, Egg and Biscuit Casserole
adapted from Cuisine Magazine by JennyMac Lipsmack

1 lb. sausage or bacon
7 eggs
1 cup milk
1 cup heavy cream
1 tsp. pepper
1/2 tsp. salt
8 biscuits (canned, leftover homemade ones that are a bit stale, frozen, bakery, what you like best)
1-1/2 cups shredded cheese

Preheat oven to 375 degrees. Coat a 7X11 baking dish with nonstick spray. Brown sausage or cook bacon until brown/crispy. Transfer to paper towel to absorb excess grease.

In a bowl, whisk eggs, milk, cream, salt and pepper.

Split biscuits in half and layer bottoms in greased dish. Sprinkle sausage/bacon over biscuits and top with 3/4 cup of cheese. Cover with biscuits tops and pour egg mixture over top.

TIME to make a decision.... EAT this NOW or tomorrow morning?

Eating now.....Bake for 30 minutes or until eggs are set (165 degrees) and no longer jiggly. Cover with cheese and cook for another 10 minutes. Let casserole stand for 10 minutes.

Eating tomorrow.....Cover with foil. Place and bake in preheated oven for 60 minutes until eggs are set. Uncover and place on 3/4 cup of cheese or until melted.

DELISH!!!!

Cook's Notes:
This dish also came with a sage gravy recipe. Any white sauce is butter, flour and milk or cream (depending how rich you want it) but I really felt this recipe was PLENTY rich and didn't really need it.
I was right, plenty moist, rich custardy eggs with cheese....a rich white sauce just made my arteries feel threatened to close.
K-man was OVER the moon with this tasty dish. I felt so guilty from eating it that I felt we should be eating some salad or fruit with it. K-man shook his head and said "just gimme TWO!"

Jalapeño, Sausage and Egg Braid

Breakfast, Brunch, Lunch or Snack? Anytime...it's awesome!

Jalapeño, Sausage, Jack, and Egg Breakfast Braid
adapted from Myrecipes.com

1 (13.8-ounce) can refrigerated pizza crust dough (I used Pillsbury thick canned pizza crust)
1 tablespoon olive oil
1/4 cup chopped onion
1/2 lb sausage (I used hot sausage), browned and drained
2 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Pepper Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
1 large egg white, lightly beaten (I forgot to do this and no one died)

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a silpat or parchment paper; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Pepper Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Braided like my apple strudel just a savory filling with a pizza crust instead of puff pastry. WINNING! K-man's eyes just popped when he saw this for breakfast. You can make all the filling the day before and just assemble it that morning. Yummy stuff. Cuts nicely for snacks later if you like. I'd love to try a bacon version sometime as well!

Enjoy!

Smoked Mozzarella Sausage Pizza

I don't know about you but finding smoked cheeses has been hit or miss around here lately. Sometimes I can find the smoked gouda or cheddar and smoked mozzarella is always around. I guess I need to venture farther than my local Harris Teeter? lol

I am ALL about making our own pizza. Sorry I won't do frozen pizza from a box anymore OR calling any local pizza chain either. If we are going to splurge on pizza I am going to make it. Fresh meats, homemade sauce and fresh veggies. The only cheat.....frozen pizza dough. Yup. I am not TOTALLY out of my mind here....gotta have some compromise, right?

I love fresh mozzarella. A very different affect on your pizza if you use fresh over the block stuff and two steps above if you use the 'already shredded' stuff (sorry, I gave up the preshredded stuff too when I found out they add stuff to it to keep it from sticking....I grate my own now too).
I wanted to try the 'smokey stuff' with our sausage to mix it up in our pizza makings....I was great and easy too.

Smoked Mozzarella Sausage Pizza
Lipsmack creation

1 Frozen Pizza Dough (New York Pizza Deli brand puts two in a box, they also make Whole Wheat)
Your favorite sauce (I just used a can of 29 oz store brand plain tomato sauce with 2 T of Italian seasons and some garlic)
1 lb hot italian sausage, browned
1 pint of mushrooms, cooked
1 onion, chopped and cooked
1 lb. smoked fresh mozzarella (found usually in your gourmet cheese section of grocery), sliced
fresh parmesan

Preheat oven to 450 degrees.
Brown your sausage. Remove from pan. In sausage drippings, saute the mushrooms and onions. Add sauce and sausage. Add fresh garlic if you like. Simmer.

While sauce is cooking, roll out dough on parchment paper. If you do not have a pizza stone, turn over a cookie sheet and that will work (WHY haven't you gotten a pizza stone yet? Just keep in in the oven 24/7 like I do....it's too heavy to take in and out....just leave it be. Actually I take it out only for T-day feast cooking). Rectangle or circle, roll out that dough. Place in oven to parbake (I sometimes have to keep a skewer handy to POP the bubbles). Just cook about 8-10 minutes to cook it through. Remove from oven.

Place sliced mozzarella on baked crust (yes you heard me right, cheese first, don't argue with me!). Place sausage/veggie sauce on cheese. Slide dough back into oven until crust is browned, cheese is melted and bubbly.

Cut into 8 slices and add fresh parmesan on top before serving.

Look at that thing of beauty. You couldn't get a tastier pizza from any box or restaurant, trust me. Homemade pizza rocks. The little extra effort is soooooooooooooo WORTH it!

Commanding you to make more homemade pizza,

Meaty Orzo Pasta Dish

I absolutely despise jarred sauces. They are full of sugar and other 'stuff'. I am aware of the addiction children get to the sugar in these jars when after my 8th graders made some lasagna with a sauce from scratch a student came up to me and asked if she could have some sugar to put on her lasagna....I about fell on the floor. Absolutely NOT! was my answer to her request. See? You don't think something like jarred spaghetti sauces could feed an addiction to sugar and that was your proof. I had a similar request when I my first year of teaching when a High-Schooler asked to put sugar on the chili they made. THUD.

Here is a fun, meaty pasta dish with sauce from scratch and it's not difficult or lengthy to make.

Meaty Orzo Pasta Dish
by JennyMac Lipsmack

1 lb bulk Italian Sausage
10 large meatballs, cut in half (leftover or from frozen convenience bag)
1 pint sliced mushrooms
1 medium onion, chopped
2 Tbsp. olive oil
2 cloves garlic, minced
1- 29 oz canned diced tomatoes
1- 6oz can tomato paste
1 cup chicken or beef broth or water (more may be needed)
2 Tbsp. Italian Seasoning (or any combo of basil, oregano, thyme, rosemary and parsley)
salt and pepper to taste
1/2 cup orzo
fresh Parmesan

In a large skillet or pot. Brown the sausage, halved meatballs with the onion and mushrooms in the oil. Add the minced garlic and seasonings. Pour the canned diced tomatoes over the meat mixture. Add the tomato paste and meat broth. Stir carefully to incorporate the paste into the broth. Salt and pepper to taste. Let meaty sauce cook for 10 minutes. Mixture should still look watery. Add orzo (it will need a watery sauce to absorb). Cook for 10-12 minutes, stirring every so often to move the orzo around. Keep an eye on the sauce if it's looking dry add 1/2 cup more of broth at a time as needed. This dish/pot can also be baked if desired. Serves 4.

Serve in bowls with freshly grated parmesan (you can put shredded mozzarella on it if you baked the dish). Great with crusty garlic bread!

The effort to put this sauce together was minimal and much better than a jarred sauce. Less chemicals in a can of tomatoes than a jar of sauce too!

Buon Appetito!

Supreme Pizza Bubble Bread

When you have all the makings for a nice supreme pizza...it really bites when your only 'bread' is some canned biscuits. I said to myself...."I REFUSE to press them out to make mini pizzas! Nor am I going to press them all together to FAKE pizza dough!"

So here is what I did to make my pizza 'outside' the box....

Supreme Pizza Bubble Bread
JennyMac Lipsmack Creation

2 cans of refrigerated biscuits (10 count each)
1 cup of chunky tomato sauce (mine is just canned whole tomatoes mooshed with my hands with Italian seasoning, garlic powder and parmesan cheese added to taste)
1/2 cup onions, chopped.
1/2 green pepper, chopped
1 pint mushrooms (raw or sauteed)
1/2 cup pepperoni, chopped in half
1/2 cup Italian sausage, (however styled, mine was leftover from a hot sausage sub night, chopped)
4 mozzarella cheese sticks, chopped
1-2 cups mozzarella cheese, shredded.
Freshly grated parmesan

Preheat oven to 400 degrees.

In a large bowl, mix the sauce, onions, peppers, mushrooms, pepperoni, sausage and chopped mozzarella sticks. Cut each biscuit into quarters and mix into the 'supreme' mixture.

Put supreme mixture on lightly oiled pizza pan (not the ones with holes). Spread it out about 1 inch from edge. Bake for 20 minutes. Top with shredded mozzarella cheese and bake for additional 5 minutes or until cheese is melted. Top with freshly grated Parmesan. Pizza can be served as a slice and eaten with fingers or just serve from pan in center of table and everyone just pull and eat!

Here have a bite!

Fun pull apart type of dinner that is kid friendly and chocked full of veggies! Also, this was NOT a supremely EVIL pizza if that is what you are thinking, I used turkey pepperoni and sausage, the mozzarella was reduced fat. So there.

Supreme Lipsmacking,

I like my Sausage and Peppers Neat, please!

Yeah, you've done it...gotten yourself a big ol' sloppy and drippy sausage and peppers submarine. You probably used like 3-4 napkins. Well, I have a NEATER alternative for you. Just dip and bite!

Neat Sausage and Peppers Sandwich

1 lb package of hot italian turkey sausage
29 oz can diced tomatoes (basil, oregano flavored)
1 package frozen peppers and onions
1 can Pillsbury bread sticks
mozzarella you have on hand

Cook your sausages with the skins on. You can bake yours or put them in a skillet. I used my George Forman Grill to have them drain of the fat rather cooking it in. While the sausage is cooking, put your can of diced tomatoes and frozen peppers and onions in a pan to cook. You are cooking the tomato mixture long enough to cook off all the liquid. Taste your sauce and add any extra italian seasoning, salt, etc. if you desire. Your sausage should be cooked through at the same time the tomatoes have cooked off their extra liquid. Turn off your tomato mixture while your sausages cool. Preheat your oven to 375 degrees. Open your breadsticks, you have 12 in your can to cover 5 sausages. I used about 2-1/2 per sausage.

Bake your dough covered sausages as the package directions called for (12 minutes). While you are preparing your side salad to go with your sausage rolls (just a SUGGESTION, lol). Get your mozzarella ready to put on top of rolls.


Put on top of rolls when baking complete just to melt the cheese. Heat up your sauce and put in little side dishes.








Bite into your sausage roll....








Take your fork and pile on some sausage and peppers with each bite. Much neater this way, no DRIPS!









A great meal with happy bellies, this is the typical scene after dinner...Daddy and Pookie hanging out on the futon....

LOL....K-man told me to take this picture. He's sticking out his gut on purpose. He wanted me to tell you that not only did this meal taste great but it made him happy that it was healthy for him! Now where are those brownies!

In closing....such a sweet face...

Decade old magazines aren't so bad!

It's not about the recipe contents sometimes....but the techniques!

When I came upon this recipe I wasn't interested in what was IN it but what was ON it. (It was some barbecue dish) "How cool!" I thought. A main dish with built in breadsticks!!! I am so going to do this. So I began thinking....what main dish needs a some bread sticks on the side? A main dish that has a protein and plenty of veggies that a bread would compliment.

So my foodie friends...you reap the benefit of my brainstorm....

Sausage and Peppers with Breadsticks

1 pkg sausage of choice (I used chicken andouille)
1 large onion, chopped in large chunks
2 green peppers, chopped in chunks (one yellow would have been nice, but oh well, it's all I had.)
2 cloves of garlic, minced
1-29 oz can of diced tomatoes (plain or italian style)
1 can bread sticks
about half a bag of shredded mozzarella
salt and pepper to taste
red pepper flakes
Italian seasoning for garnish.

1. Preheat oven to 350 degrees.
   
2. Slice and heat sausage through. If you are using raw sausage...remove casing, break up and brown. Drain grease if rendered a lot. The chicken sausage I used put out virtually nothing.
   
3. Add onions, peppers, garlic and saute.
   

4. Add your can of diced tomatoes. Season with salt, pepper, pepper flakes to your liking.

5. Cook for veggies to soften and for liquid to cook down.

6. Grease your 13X9 casserole dish (unless you are using the NEW non-stick glass bake ware!).

7. Place your sausage and peppers in baking dish when you feel it's pretty ready. Top with some shredded mozzarella.

8. Open your can of bread sticks and place on top in lattice form. The recipe I saw had twisted them as well for eye appeal but I was so absorbed in 'weaving' that I forgot to twist them. DRAT.

9. Sprinkle Italian seasoning on bread sticks and bake for 13-15 until breadsticks are brown. I think this would have looked nicer if I had brushed the breadsticks with beaten egg before I put on the seasoning. Sheesh...I must have been hungry!


K-man gave a two MMmmmm- Mmmm rating!