One of my favorite feelings is trying a new recipe and it coming out great! As I’ve mentioned before, I find cooking for others an act of love. Whether its for friends, family, or just my hubby and me, I think its such a wonderful act to turn a bunch of individual ingredients into a yummy meal for others. Plus it’s definitely an act of serving… especially as you do the dishes!
Anyways, I made a new recipe for our family this week and according to Ryan it was the second best thing I’ve ever made (Jerk Chicken is still in the lead! Get that recipe here).
1 package futtuccine pasta or linguine pasta
8-10 small sweet peppers (I buy the bag of mini peppers from Sprouts)
2-3 sausages of you choice (I use spicy chicken sausage)
1 cup pasta water + 3-5 bullion cubes
*I found “Better Than Bullion” from Sprouts and prefer this over cubes. It has a ton of flavor and made a difference in this dish. I have since seen it at a few different markets and its definitely worth a try. If you use this, you only need about 1 tbsp. You can also just use broth.
1. Prepare your ingredients. Cut peppers into small rounds and bell pepper into small pieces. Chop onion to equal size pieces as other veggies.
2. Add olive oil to your pan (I started with a large pan and eventually moved to my dutch oven. Looking back I’d just use a dutch oven… Way easier!). Saute oinion, sweet peppers, and bell peppers in the pan until about ¾ done. Add sausage to the pan and cook until done.
3. Remove sausage from the pan and cut on a diagonal. Return to pan.
4. Meanwhile, cook pasta to package directions.
5. Add pasta water + bullion and combine until mixed. Add the mixture to the pan with the peppers and sausage.
6. Add the cream to the pan as well. Stir to combine. Mixture will begin to thicken.
7. Add cooked noodles, parsley, and garlic to the pan. Toss to combine.
*We don’t like tomatoes but adding some halved cherry tomatoes would be good. We topped with shredded Italian cheese blend.
I have been looking forward to Friday all week. My hubby is home for the next two days and we have a couple big projects around the house to do (including taking down our Christmas décor… eesh!).
We were planning to go out with friends for dinner and a show tonight but Ryan had to work late and we were forced to cancel at the last minute. This being said I had a couple extra hours to prepare dinner and I thought I’d go for something a little out of the norm for us. Chicken or ground turkey are out typical meats of choice and we are always saying we need to try to make something different… which brings us to tonight! I made pork chops with a peach, rosemary, and sage honey glaze. I originally found a similar recipe on Michaela Noelle. I made a couple tweaks to the recipe and it is definitely going to be a repeat in our house. One big thing we enjoyed was the addition of our Sage Honey from Happy Girls Kitchen Co. in Northern California. We order this honey online and always have it stocked. Its an amazing addition to hot water with lemon or hot tea or of course a dish like this!
pork chops (I used 10oz chops each)
1. In a sauté pan large enough to hold both pork chops with plenty of room, add olive oil and warm. Season pork chops with salt and pepper. Add to pan and cook covered on medium for 5 minutes
2. Flip chops, re cover and cook about 10 minutes longer (internal temp should be about 145 you just don’t want them too tough so use your judgment)
3. Remove from pan and cover with foil. Set aside
4. Pour white wine in pan and scrape bottom of pan
6. Boil mixture about 2 minutes
7. Add peaches and rosemary to pan and simmer until peaches soft
8. Turn off heat and add butter (I added slightly less than 2 TBS because it looked the way I wanted it to but again, its your preference)
9. Serve with veggies (and potatoes for my husband) and enjoy!