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Roasted Brussel Sprouts with Sausage and Cheese

9 Jan


I love both of these so I ate too much as usual.

One pound of washed brussel sprouts cut in half

3 tablespoons oil

1/2 teaspoon salt

1/4 fresh ground black pepper

3 teaspoons crush garlic

2 cooked Italian sausage

1/2 pound mozzarella cheese

Sprinkle Parmesan cheese

Preheat the oven to 450 degrees

Mix the oil, salt, pepper, garlic and Brussel sprouts together

Place on a Silpac or non stick foil

Turn all the sprouts face down. This will make them charr and be delicious.

Roast in the oven for ten minutes.

Taste them to check if they are almost cooked.

Slice the cooked sausage and mix it into the sprouts

Roast another five minutes till the sausage is hot.

Add the mozzarella and parmesan cheese

Roast for another five minutes until the cheese is melted.

I have to admit I almost ate all of these myself but this should be enough for a nice lunch or light supper for two.

Cooks note

When I cook sausage I usually cook extra sausage  at the same time to make an omelette or crumble in a salad. It stays for a while in the refrigerator but never lasts long in my house.



So Simple Sausage Calzone

31 Jul

Simple Sausage Calzone

This is so easy that you will be mad at yourself for spending ten dollars at the pizza place.

One pound of pizza dough

Two pounds of sausage. Take the sausage out of the casing.

I like the calzone really full but you can get away with less meat.

1/2 pound of mozzarella cheese

Three or four slices of provolone cheese

One large diced onion

Two tablespoons olive oil

Saute the onion in the oil till soft.

Add the sausage and break it up very well.

You want a crumbled consistency.

Cook till the sausage is well done.

Drain all the fat from the sausage and cool.

If you put it on the dough hot the dough will start to get soft and mushy.

Grease a 9 x 13 pan with a light layer of crisco.

Spread out your pizza dough to about 1/4 to 1/2 inch deep .

Add the sausage to form a long rectangle leaving about four inches of uncovered dough around meat.

Place the cheese over the sausage so it melts down into the meat.

Fold the dough over to form a sealed envelope.

Place in a 450 degree oven for about 18 to 20 minutes.

Check the calzone after ten minutes because every oven is different.

I have two ovens and both of them cook differently.

Make sure the bottom of the calzone is nice and crisp.

Serve this with a big salad or a cup of soup.

This serves about four big eaters.


Thursday Rabe and Sausage

5 Dec


As you probably know by now, nothing was ever done in moderation in my house.

When we made broccoli rabe we ate pots and we loved every leaf and flower.

My Mom used to say , “it’s so good for you eat more” and we did.

This is a take off of her recipe because she really didn’t have one.

Two heads of rabe.

Five cloves sliced garlic

Six tablespoons oil

One teaspoon salt

1/2 teaspoon crushed red pepper

1/4 cup water

Wash and cut the rabe into bite size pieces.

Trim the bottom of the stem off like you would for regular broccoli.

Don’t use it just throw the bottoms out.

Heat the oil in a medium pan with a lid.

Add the garlic and just cook till fragrant.

Add the rabe, salt, pepper and water.

Stir to coat with the oil and cover for three to five minutes.

Don’t over cook or else it gets very mushy.

It should be bright green and just a little firm.

Set this aside off the heat.

2 pounds of italian sausage.

Hot or sweet is fine.

I prefer the sweet in this dish.

Take out of the casing and brown till it is well done cooked.

Drain the fat off and pour the sausage on the rabe.

Now this is where you have a ton of options.

I love it in a french bread.

Slice the bread in half and generously fill with the rabe mixture.

Sprinkle with parmesan cheese.

Add mozzarella cheese and bake till the cheese melts and the bread is hot.

Forget the napkin and just get a big dish towel and savor every bite.

When I am feeling more lady like. I cook a pound of orecchiette or ziti pasta and mix the rabe and sausage with it.

Sprinkle parmesan cheese on top but still keep the dish towel .

This can also be used in a omlette.

There is never a leftover, just a new meal you can make.