Baked Tuscan Spaghetti

1 lb spaghetti (I use thin)

1 lb raw, mild, or spicy Italian sausage

1 med onion, diced

1 c julienne cut sun-dried tomatoes

3 cloves garlic, minced

1/2 Tbs kosher salt (plus more for the pasta water)

1 tsp Italian seasonings

1/4 tsp pepper

3 Tbs flour

4 c whole or 2% milk

5 oz. baby spinach

3 oz. shredded mozzarella cheese (about 3/4 c)

Heat oven to 375℉.  Bring a large pot of heavily salted water to boil over medium-high heat.

Add the spaghetti to the boiling water and cook according to package directions.  Melt 2 Tbs butter in a Dutch oven or large skillet with high sides.  Add 1he sausage and cook, breaking it up into small pieces until cooked through and no longer pink.  Stir in the chopped onion, sun-dried tomatoes, garlic, kosher salt, Italian seasonings, and pepper.  Cook, stirring occasionally, until the onion is softened.

Sprinkle flour over sausage mixture.  Cook, stirring constantly for 1 minute to cook the floury taste out.  Slowly whisk in 4 c milk.  Bring to a boil whisking occasionally.  Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened.  Stir in spinach, a handful at a time, until just wilted.  

When the spaghetti is ready, drain, then return to the pot.  Add the sauce and toss until combined.  Taste and season with more salt if needed.  Transfer to a 9x13 casserole pan and arrange into an even layer.  Sprinkle evenly with mozzarella cheese.

Bake until the edges are bubbling and the cheese is melted, 18-20 minutes.  Let cool for five minutes before serving.  Garnish with fresh parsley leaves before cutting into pieces like a lasagne and serving.  

From The Kitchn

Sausage Broccoli Pasta

12 oz. bite sized pasta (I used farfalle)

1 c reserved pasta water

1 lb hot sausage 

6 c broccoli florets (cut into 1 inch or smaller pieces)

4 Tbs butter, divided

1 tsp Italian seasonings

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly shredded Parmesan cheese

2 Tbs fresh Italian parsley

Cook pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.  When the pasta is al dente, drain it into a large colander.  DO NOT rinse.

In the same pot, cook and crumble the sausage over medium-high heat.  When the sausage is nearly done cooking, add the broccoli florets and the butter.  When the butter has melted, add the reserved pasta water and the Italian seasonings.  Cook, stirring frequently, until the broccoli is tender crisp.

Add the pasta back into the pot and toss gently to combine.  Sprinkle with salt, pepper, and Parmesan cheese.  Stir and taste, adjusting as needed.

Top with parsley and additional cheese before serving.

From Vegetable Recipes

Creamy Sausage Potato Soup

12 oz ground pork sausage (casings removed, if needed)

1 Tbs butter

1 c diced carrots

1/2 c diced onions

1/2 c diced celery

1 Tbs chicken bouillon

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

4 c diced potatoes

4 c chicken broth

1 tsp salt

1/4 tsp black pepper

2.5 c milk (not skim)

1/3 c flour

1.5 c freshly shredded sharp cheddar cheese

oyster crackers, fresh parsley, additional cheese, for serving (optional)

In a 6-quart or larger pot set over medium heat, brown the sausage, crumbling as it cooks.  Cook until no longer pink, then use a slotted spoon to remove the sausage to a paper-towel lined plate, leaving about 1 Tbs of the drippings in the pot.

Set the pot over medium heat and add the butter.  Once melted, add the carrots, onions, and celery.  Cook until the onions begin to turn translucent, 3-4 minutes

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley.  Cook for 30-45 seconds, stirring constantly.

Add the potatoes, broth, salt, and pepper.  Stir to combine (scrape the bottom of the pot thoroughly).  Bring the mixture to a boil.  Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender, stirring often.

Combine the milk and flour (either in a blender, or really whisk them up good in a large bowl!) until smooth.  Pour the milk mixture into the soup.  Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce heat to medium-low, stir in the cheese a handful at a time, and warm through until the cheese is melted.  Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired.  The soup will thicken as it cools.

From Mel's Kitchen Cafe

Egg Roll Ramen in a Bowl

Egg Roll Ramen:

4 packages of ramen, cooked to al dente and drained (discard flavor packet)

2 Tbs sesame oil

1 lb spicy sausage

1 small yellow onion, diced (about 3/4 c)

4 large carrots, shredded or sliced into matchsticks (about 2 c)

1/2 head of green or red cabbage, shredded (about 6 c)

2 Tbs minced ginger

4 garlic cloves, minced

1/4 c low-sodium soy sauce

4 green onions, sliced thin

2 tsp sesame seeds

1/2 tsp pepper

kosher salt (only if needed)

Bang Bang Sauce:

1/2 c mayonnaise

1/4 c sweet chili sauce

2-4 tsp Sriracha sauce

1/2 tsp rice vinegar

2 cloves garlic, minced

1/8 tsp kosher salt

Mix up your bang bang sauce in a small bowl.  Store in refrigerator until ready to use.

Cook ramen according to package directions, drain while still slightly chewy and al dente.  Rinse with cold water to halt the cooking process, then drizzle with sesame oil and toss to coat.  Set aside.

In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage.  When it is almost done cooking, add the onion and continue cooking for another minute or two.  

Add the carrots and cabbage to the skillet, add a splash of water (2 Tbs) and stir to combine.  Cover with a lid and reduce heat to medium-low.  Cook for 4-5 minutes, until the cabbage has softened, stirring occasionally.

Uncover and add ginger and garlic.  Stir and cook for one minute, until fragrant.  Add the noodles and drizzle with soy sauce, toss well to mix.  Top with green onions and sesame seeds.  Season with pepper, add salt ONLY if needed.  Scoop into bowls or onto plates and drizzle each serving with bang bang sauce.

From Barefeet in the Kitchen

Tortellini Salad

9 oz. package cheese tortellini

8 oz. package fresh mozzarella balls or pearls

10 oz. package bite-size tomatoes

Two heads of broccoli, chopped small

3 oz. package pepperoni

1/4 c Italian dressing (get a good one for this)

1/4 c pesto

Chop the broccoli and boil water to cook tortellini according to package directions.  Do NOT overcook tortellini!  Place chopped broccoli in the colander and drain pasta over it to blanch the broccoli.  Rinse with cold water to stop the cooking process.  Mix in a large bowl with mozzarella, tomatoes, and pepperoni.  In a small bowl (or jar) combine the Italian dressing and pesto, then pour over salad and toss again to mix.

Modified from Our Best Bites

Creamy Sausage & Tortellini Soup

2 Tbs olive oil

1 lb. Italian pork sausage (I always go with sweet, but you do you!)

1 c chopped yellow onion

1/2 c chopped carrot

1 Tbs minced garlic (about 3 cloves)

1 tsp Italian seasonings

3 c chicken broth

15 oz. diced tomatoes with basil, garlic, & oregano, undrained

1 (9 oz.) package refrigerated tortellini (or frozen)

3.5 c baby spinach

1 c half-and-half

Heat oil in a large Dutch oven over medium-high heat.  Add sausage and cook through, stirring to crumble, until browned and no longer pink, about 5 minutes.  Add the onion and carrot; cook, stirring occasionally until the onion is translucent, about 4 minutes.  Add garlic and Italian seasonings; cook, stirring constantly, until fragrant, about 1 minutes.

Stir in broth and tomatoes; bring to a boil over high heat.  Reduce heat to medium to maintain an simmer; cook, covered, until the carrots are tender, about 5 minutes.

Uncover and return to a boil over high heat.  Add tortellini.  Reduce heat to maintain a gentle boil; cook according to package directions.

Reduce heat to medium-low; stir in spinach and half-and-half.  Stir gently until the spinach wilts, about 1 minute.

Eat with crusty bread!

From EatingWell

Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes

Egg Cheese & Sausage Casserole

1 lb sausage, browned and drained
2 slices bread, cut into small pieces
1 c shredded cheddar cheese
6 eggs
2 c milk
1 tsp salt
1 tsp dry mustard


Preheat oven to 350.  Layer bread, sausage, and cheese in 9 X 13 pan.  Beat eggs.  Add mustard, salt, and milk.  Pour over bread, sausage and cheese.  Bake 35-45 minutes.


From Marjorie Starliper

Pulled Pork

Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns


Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours.  Once cooked through, drain extra liquid and shred pork with two forks.  Stir in as much BBQ sauce as desired, serve on buns.


From AllRecipes