Italian Sausage, Onions and Peppers

Don’t you just love quick and easy meals?  This is one of them and so yummy to boot!  It has so many things I love – sausage, onions, peppers, garlic, pasta and wine.  How could this be wrong?

Ingredients:

• 5 Sweet Italian Sausage Links
• 2 Tablespoons Butter
• 1 Yellow Onion, sliced
• ½ Red Onion, sliced
• 4 cloves of Garlic, minced or pressed
• 1 Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ¼ Cup White Wine

Source: www.allrecipes.com

Preparation:

            First heat a skillet over medium heat and add the Links, browning all sides. 

            Remove the Links and slice – set aside.

            In the same skillet, melt the Butter.  Add in the Onions, Garlic and cook for 2-3 minutes.  Stir in the Green and Red Bell Peppers.  Season with the Oregano and Basil.  Stir in the White Wine and continue to cook until the Peppers and Onions are tender.

            Return the sliced Links to the skillet with the vegetables.  Reduce the heat to low, cover, and simmer for 15 minutes.

            I served this over a bed of bowtie pasta and it was scrumptious!  L'amore si!

Balsamic and Wine Glazed Steak plus the Best Green Beans Ever!

Balsamic and Wine Glazed Steak

On my continual quest to incorporate mushrooms into my cooking, I stumbled upon this recipe.  I mean steak, balsamic vinegar, and wine – how can this be wrong?

Ingredients:

• 2 Teaspoons Cooking Oil
• 1 Pound boneless Beef Top Loin or Top Sirloin Steak, cut into ½ - ¾ inch thick strips
• 3 Cloves Garlic, minced
• 1/8 Teaspoon Crushed Red Pepper Flakes
• ¾ Cup dry Red Wine
• 2 Cups sliced, fresh Mushrooms
• 3 Tablespoons Balsamic Vinegar
• 2 Tablespoons Soy Sauce
• 4 Teaspoons Honey
• 2 Tablespoons Butter

Source: Better Homes & Gardens

Preparation:

            In a large skillet, heat Oil over medium-high heat.  Add the Steak strips and reduce the heat until medium.  Cook for 10-13 minutes, or until the Steak reaches desired done-ness, turning meat occasionally.  Once cooked, transfer the Steak to a platter and keep warm.

            Next add the Garlic and Red Pepper to the skillet and cook for 10 seconds and remove skillet from heat.

            Carefully add the Red Wine, return skillet to the heat and boil for 5 minutes or until most of the liquid has evaporated.  Now add the Mushrooms, Vinegar, Soy Sauce, Honey and return mixture to a simmer.  Cook for 4 minutes or until the Mushrooms are tender.  Lastly stir the Butter into the skillet until melted.  Spoon the Sauce over the Steak.  Oh-so-yummy – this dish is hearty with a slight tanginess that is simple, elegant and delicious to boot!

Best Green Beans Ever

So this recipe is courtesy of Aquaman’s mother and I could not be more thankful!  I request it at every holiday and could eat it everyday without fail.  Try it and see if you don’t agree…

Ingredients:

1 Pound Green Beans, ends snapped off, washed and drained

1 Onion, chopped

3 ½ Tablespoons Bacon Pieces

1-2 Tablespoons Liquid Smoke – mesquite variety

Preparation:

            First, bring a large pot of salted water to boil.  Add the Green Beans and boil until tender, about 10-15 minutes.

            Drain the Beans and return to the same pot.  Toss in the Onion, Bacon and Liquid Smoke.  Stir to combine and this side is ready to serve. 

I love the smoky flavor and crunchiness of the Onion.  This dish is almost too good to be true.

Beef and Mushroom Stew

Have I told you how much I love beef?  Yes?  Well I’m gonna do it again, just in case you’ve forgotten.  I LOVE beef.  This is a gorgeous recipe and it tastes heavenly too!  I am continuing down my path to finding a new love for mushrooms and in this dish I believe I’ve found my nirvana.

Ingredients:

• 2 Pounds Sirloin, cut into cubes
• 4 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 3 Large Shallots, minced (the original recipe called for only 2)
• 4-5 Cloves of Garlic (the original recipe called for 3, but I bumped that # up)
• 8 Ounces Cremini or White Button Mushrooms, I recommend at least halving them
• ½ Cup Red Wine
• ½ Can Beef Consomme
• 2 Sprigs fresh Thyme
• Salt and Pepper to taste
• Pasta, cooked and drained

Source: www.thepioneerwoman.com

Preparation:

            First add 2 Tablespoons of Flour to the Sirloin cubes and toss to coat.  Next melt the Butter and Olive Oil in a large pot or skillet.  Add the meat in batches and sear, removing them to a plate when browned.  Now add the Shallots and Garlic to the skillet and sauté for 2 minutes over medium-low heat.  Add the mushrooms and cook for a further 2 minutes. 

            Add the Consomme and Wine and ½ can of Water using the Consomme can.  Add Salt and Pepper and taste, adding more if necessary.  Bring the mixture to a boil and add back the Sirloin cubes.  Reduce the skillet heat to low and add the Thyme sprigs.

Cover the skillet and simmer for 30-45 minutes.  After cooking that amount of time, mix the remaining 2 Tablespoons of Flour with a little water and add it to the stew.  Stir and allow the stew to cook and thicken for another 10 minutes.  Remove the skillet from the heat and let the stew rest for 15-20 minutes before serving to allow the flavors to deepen.

OMG, I love this stew.  I can’t say one bad thing about it.  It is absolutely glorious.  I chose to serve mine with wide egg noodles and it was totally worth it.  Plus, this freezes and reheats quite well.  Do not miss out on this oh-so-yummy meal!