This original recipe is a result of a lazy Saturday afternoon. I didn’t feel like grocery shopping, so I want shopping in my own kitchen and pantry. I started with some frozen, bulk Italian sausage, which I defrosted in my microwave. Then, I looked for some flavorful additions, and found frozen spinach, canned beans and leftover bread stuffing cubes. I hope you like the result it as much as I do. Try adding what you have on hand and see what you can create.
1/2 stick butter
16 oz. mild Italian Sausage, bulk
8 oz. cubed bread (stuffing)
1/4 cup water
8 oz. frozen spinach (not thawed)
16 oz. cannellini beans
pepper to taste
Melt butter in large skillet over medium heat.
Add crumbled sausage to pan; cook until browned through.
Add half of the bread cubes, stir until well combined.
Add water and other half of the bread crumbs, stir until combined.
Cook over medium heat 15 minutes, or until sausage is fully cooked.
Add frozen spinach, cook 10 minutes until spinach is cooked through and liquid from it evaporates.
Stir in beans and cook until warmed through.
Food Mingle Blog Alternatives and Substitutes:
For even more flavor, substitute low-salt chicken broth for the water.
Serve as is, or pour over elbow macaroni, rice or egg noodles.
I did not add extra salt because of the high salt content of the sausage, but you can season to taste.
For some home cooks, lamb can be somewhat intimidating. Since it’s a less popular meat than chicken or beef, we tend to have less experience cooking it. This simple Greek Lamb Chop recipe will change your mind about cooking lamb. If you aren’t sure which type of lamb chop to choose, use these tips from www.americanlamb.com:
Shoulder Chop – (also called blade or arm chop) – requires less cooking time than other cuts, making them a flavorful choice for quick and easy meals.
Loin Chop – (also called T-bone chop) – a readily available cut that is lean and tender. They are usually cut into a 3-4-ounce serving size and have an attractive “T” shaped bone.
Sirloin Chop – cut from the leg and include a crosscut section of the round leg bone. These are large and meaty and a more economical cut, as compared shoulder or loin chops.
4 lamb shoulder, arm or loin chops, about 1/2 inch thick (about 6 oz each)
1 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. pepper
4 cloves garlic, finely chopped (1 tablespoon)
1 Tbsp. olive or vegetable oil
1/2 cup chicken broth
1 Tbsp. lemon juice
1 Tbsp. butter or margarine
1/4 cup sliced pitted Kalamata or ripe olives
2 Tbsp. chopped fresh parsley
2 Tbsp. crumbled feta cheese
Sprinkle both sides of lamb with oregano, salt and pepper.
Press garlic into lamb.
In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.
Add broth to skillet; reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender.
Remove lamb from skillet; keep warm.
Heat liquid in skillet to boiling. Boil 1 to 2 minutes or until slightly reduced.
So, it’s time for dinner and you can’t decide between pizza or a cheese steak sandwich. You don’t have to choose – you can have them both with this Steak Pizza with Peppers and Onions.
All-purpose flour, for work surface
1 lb. pizza dough, (thawed if frozen, divided in half)
5 tsp. extra-virgin olive oil
10 oz. sirloin steak (1 inch thick)
Coarse salt and ground pepper
1 medium red onion, thinly sliced
2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
4 oz. Monterey Jack cheese, shredded (1 cup)
1/4 cup coarsely chopped fresh parsley leaves
Preheat oven to 500 degrees, with racks in upper and lower thirds.
On a lightly floured surface, roll out 1 dough half into a 14-inch oval.
Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half.
Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
Meanwhile, pat steak dry and season with salt and pepper.
In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking.
Cook steak until medium-rare, 6 to 8 minutes, flipping once.
Transfer to a cutting board, tent with foil, and let rest 10 minutes.
In skillet, heat 2 teaspoons oil over medium.
Add onion and bell peppers and season with salt and pepper.
Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
Thinly slice steak against grain.
Top crusts with steak, vegetables, and cheese.
Bake pizzas just until cheese is melted, 3 minutes.
Sprinkle with parsley before serving.
Food Mingle Blog Alternatives and Substitutions:
Some steak sauce on the side wouldn’t hurt my feelings.
Instead of a hamburger, why not a lamb burger? It rhymes, so it must be good! The addition of prosciutto makes these burgers extra flavorful. Prosciutto is an Italian, dry-cured ham that is thinly sliced and sold uncooked. It is usually made from the pig’s hind leg or thigh and is then cleaned, salted and left to cure for about two months, while it is pressed, washed and hung to dry in a cool climate. After it is completely dried, it is hung for up to 18 more months. Finally, it is ready to be consumed.
1/2 cup plain dried bread crumbs
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 Tbsp. whole milk
1/2 cup grated Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
1/4 cup olive oil
Fresh basil leaves, for topping each burger
Fresh tomato slices, for topping each burger
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine.
Add the lamb and stir until incorporated.
Divide the mixture into 6 (1-inch) thick burgers.
Place the slices of prosciutto on a cutting board or piece of parchment paper.
Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.
Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes.
Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes.
Turn the burgers and finish cooking, about 6 to 8 minutes more.
Remove the burgers from the pan and place on a serving platter or each plate.
Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar.
Food Mingle Blog Alternatives and Substitutions:
You may want to cut back on the added salt. With the prosciutto and cheese, you may not need as much.