Traditional Italian Sausage and Peppers uses the juice of the sausages to cook the vegetables. This recipe uses olive oil and tomatoes to create a flavorful base for the healthier chicken sausages.
Take the sausage casings off the chorizo by cutting a slit down the side of the sausage, and emptying the insides into a skillet. Cook the sausage until completely done.
In a medium skillet bring the chicken stock to boil. Add Orzo and cook until al dente (about 9 minutes). Be careful to keep stirring so the orzo doesn't stick to the bottom of the pan. Set orzo aside.
My comments: I actually don't have an opinion of my recipe of the week because I couldn't try it because I have been under the weather, but I got a whole bunch of positive feedback from my Dad. Chorizo, peppers, orzo...what what....
My comments: I LOVE the watermelon radish, because it is so beautiful. If I were to make this saute again, I would mix the honey, vinegar, salt, pepper, powdered garlic and cayenne in a bowl and then I would add to the vegetables in the skillet so the heat was distributed evenly. The cayenne was a genius addition, and had it not been spicy, I would say I would've missed the spice! My pork brings the mansters to the yard, and they stay for the kohlrabi...and spicy sautes of roots vegetables!
Over medium heat, add the chicken stock and bring orzo to a boil. Be cognizant of the need to constantly stir the orzo so it doesn't stick to the bottom of the pan, and don't make the mistake of turning the heat past medium heat.
Pour the orzo and asparagus mixture into a baking dish. Arrange the shrimp on the top of the dish and cover with what is left of the Parmesan. Put the dish in the oven until the shrimp are cooked through and serve hot...and no matter what you're wearing you'll be the hottest ticket in town...orzo I am told...BADOOM CHA!
My Comments: I over lemon juiced my orzo and I also went with the recipe's suggestion of using low sodium chicken stock, which was a tragic mistake. It was delicioso regardless, and I just added salt afterwards...I am a sucker for asparagus, and this was a light take on a dish which I think people traditionally make with butter, cream and a dedicated loving nod towards decadence. I think some people use only the heads of the asparagus when cooking but I enjoy the stalks as well, so I add them whenever preparing dishes which call for asparagus. I would, in the future, flavor the asparagus before adding into the orzo mixture with salt, pepper and powdered garlic. Can I hear an "ah man, gimme seconds...Ah man, amen!"
I would totally make this again....
Cover the Pepper halves with olive oil and season prudently with salt and pepper. Lay them in rows on a baking sheet.
Fill the peppers generously with goat cheese
Drizzle a sm amount of honey over each piece, seasoning with an understanding this type of pepper is unusually sweet.
Put the peppers in the oven for 11-13 minutes and serve hot!
My Comments: This was an awesome dish which celebrates the beauty and sweetness of the peppers, which I got at my local farmer's market. The simple combination of goat cheese and honey is about as old as time, or least as old as goats and bees. I would say if I was making again I would not add as much honey, because the peppers were so sweet. It is honestly a personal preference! I plan on making this again for family this weekend, so celebrate the harvest season!
It tempts, in every way!
If ya have not heard of crab fries ya obviously haven't lived life, and by lived life I mean, watched any sporting event in Philadelphia. They might get ya some wooter, if you're a little overserved, but they'll always bring ya crab fries...
Bisquick is awesome, but nothing beats homemade
Plan of Attack
This a homemade and homegrown (from cucumbers literally grown in my hometown) pickle recipe. I had to import cucumbers from my brother's garden in Garrison because people keep harvesting my pickles from my garden under the cowardly cover of darkness....Jokes on them. They're tiny gherkins, which is the kind of gherkin the thieves are apparently only gonna get in life because they don't deserve the real deal...
I won't eat raw tomatoes, but I am not morally opposed to serving them to the deserving
Refreshing, sweet and a play maker when it comes to having a fiesta
Looks like the road to Newport is paved in salsa..and banana bread...
Always awesome, but the sp depends on the chef, and their language of origin