These are very easy and can be prepped ahead of time. Great for a special breakfast or to feed a lot of people for a brunch. We made them for our Easter sunrise service, and they were a huge hit.
1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter
Preheat oven to 350.
Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).
Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Friday, April 21, 2017
Friday, June 3, 2016
Crescent City Jambalaya
Delicious and easy to double for feeding a large crowd.
Ingredients:
1 T olive oil
1 medium onion chopped
1 EACH green and yellow pepper
(can also add 2 stalks of celery and mushrooms... not part of the original recipe, but delicious additions)
1 can (14 1/2 oz) fire roasted or regular diced tomatoes
1 c. water
1 package of Jambalaya mix (like Zatarain's)
1 pound large shrimp, peeled and deveined (I sub 1 pound of cooked diced chicken because Patrick doesn't like shrimp)
1 pound spicy sausage cut into 1/4 inch slices
1/4 cup chopped fresh parsley (optional)
Directions:
1. Heat oil in large deep skillet or Dutch oven on medium heat. Add onion and peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Sitr in tomatoes, water and Jambalaya mix. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and veggies are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley if desired.
Ingredients:
1 T olive oil
1 medium onion chopped
1 EACH green and yellow pepper
(can also add 2 stalks of celery and mushrooms... not part of the original recipe, but delicious additions)
1 can (14 1/2 oz) fire roasted or regular diced tomatoes
1 c. water
1 package of Jambalaya mix (like Zatarain's)
1 pound large shrimp, peeled and deveined (I sub 1 pound of cooked diced chicken because Patrick doesn't like shrimp)
1 pound spicy sausage cut into 1/4 inch slices
1/4 cup chopped fresh parsley (optional)
Directions:
1. Heat oil in large deep skillet or Dutch oven on medium heat. Add onion and peppers; cook and stir 7 minutes or until vegetables begin to soften.
2. Sitr in tomatoes, water and Jambalaya mix. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes.
3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and veggies are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley if desired.
Sunday, August 30, 2015
Creole Shrimp and Sausage Stew
Courtesy of Cooking Light. This is quick and easy and yummy. The tomatoes with green chiles add quite a bit of kick, so you may want to just do normal diced tomatoes depending on if your kids like spicy foods.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Ingredients:
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
2 cloves minced garlic
3/4 cup chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Directions:
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.
We usually serve it on top of rice, or even cook minute rice into the stew. If you decide to cook the rice in the stew, add the uncooked rice when you add the shrimp and beans. You may want to add a little extra broth, because the rice will absorb some of the liquid.
Italian Sausage Vegetables Soup
Mrs. Bowers gave us this recipe. It has become a favorite. Lots of veggies, and also lots of flavor.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta
Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.
Wednesday, February 26, 2014
Caldo Verde (Portuguese Green Soup)
*Recipe from allrecipes.com
Prep Time: 20 Min
Cook Time: 30 Min.
Ready in: 1 Hour
Serves: 6
Ingredients:
4 T. olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced (I used spicy Italian sausage)
2 1/2 tsp salt
Ground black pepper to taste
1 pound kale, rinsed and julienned (I used one bunch of kale, which was less than 1 pound but still plenty of kale)
Directions:
1. In a large saucepan, over medium heat, cook onion and garlic in 3 T. olive oil for 3 min. Stir in potatoes and cook, stirring constantly, 3 more min. Pour in water, bring to a boil, and let boil gently for 20 min., until potatoes are mushy.
2. Meanwhile, in a large skillet, over medium-low heat, cook sausage until it has released most of its fat, 10 min. Drain.
3. Puree the potato mixture in a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Prep Time: 20 Min
Cook Time: 30 Min.
Ready in: 1 Hour
Serves: 6
Ingredients:
4 T. olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced (I used spicy Italian sausage)
2 1/2 tsp salt
Ground black pepper to taste
1 pound kale, rinsed and julienned (I used one bunch of kale, which was less than 1 pound but still plenty of kale)
Directions:
1. In a large saucepan, over medium heat, cook onion and garlic in 3 T. olive oil for 3 min. Stir in potatoes and cook, stirring constantly, 3 more min. Pour in water, bring to a boil, and let boil gently for 20 min., until potatoes are mushy.
2. Meanwhile, in a large skillet, over medium-low heat, cook sausage until it has released most of its fat, 10 min. Drain.
3. Puree the potato mixture in a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
Sunday, January 19, 2014
Bean and Chicken Sausage Stew
Hi girls. Nick made this for dinner this past week and it was yummy. I thought it was a successful find considering it's very quick and easy to make, and meets all of our family's various food preferences/needs. It's also fairly nutritious, depending on how you feel about chicken sausage. The recipe comes from Real Simple.
Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
Ingredients
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
Friday, April 27, 2012
Trudy's Pasta e Fagioli
(This is not the Trudy that we buy our meat from, but I picked up this recipe at our Farmer's Market last summer)
1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste
Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30 minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.
1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste
Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30 minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.
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