Turkey Veggie Pasta

I've been trying to eat more brussels sprouts.  I "didn't like them" as a child but to be honest, I'm not really sure that I ever had one. I found this recipe that called for brussels sprouts in pasta and my mind was blown.  I don't think I've ever seen something like that before so I decided to give it a shot!

This pasta is delicious and full of veggies.  I really believe that kids would love it.  The turkey and sausage give it a meaty texture without all of the fat that comes with beef a lot of times.

Turkey Veggie Pasta:

(adapted from Skinnytaste)

Ingredients:

1 sweet or hot pork sausage link, casing removed, crumbled

3/4 lb 93% lean ground turkey

4 tsp olive oil, divided

4 cloves garlic, minced

10 oz brussels sprouts, weight after outer leaves and stems removed

1 small onion, diced small

1 carrot, peeled and diced small

2 celery stalks, diced small

28 oz crushed tomatoes

1 bay leaf
1 teaspoon garlic powder
1 teaspoon onion powder
pinch crushed red pepper
kosher salt and fresh ground pepper to taste
1 lb high fiber, low carb or whole wheat pasta (brown rice pasta for gluten free)

In a large skillet heated over medium-high heat add the sausage and turkey. When the meat is completely cooked through and crumbled into small pieces set aside in a bowl.

Cut the brussels sprouts into thin shreds.  A food processor is awesome at this, but a sharp knife works just as well.

To the skillet, add 2 teaspoons of oil and turn the heat down to medium heat. When hot, add the shredded brussels sprouts, garlic, salt and pepper.  Sauté until everything is tender and starting to crisp, about 4 to 5 minutes.  Set aside in another bowl.

In the same skillet add the remaining 2 teaspoons of oil and turn the heat back up to medium-high. Add the onion, carrot, and celery. Cook until the vegetables turn golden brown, about 10 to 12 minutes. Make sure you stir everything occasionally.

After the veggies are night and brown add the can of crushed tomatoes, sausage and turkey, bay leaf, crushed red pepper, onion powder, garlic powder, salt and pepper to taste. Reduce the heat to low, cover and simmer about 20 - 30 minutes, or until the sauce is nice and thick.

While sauce is simmering prepare the pasta according to the package directions. 

Drain the pasta and add it to the skillet.  Toss everything together with the cooked brussel sprouts and enjoy!

Mr. T's favorite Spicy Two-Bean Chili

Mr. T loves chili.  He could probably eat it every day.  This is the recipe I use when I'm making a pot of chili just for him.  He likes things much spicier than I do.

I'm lucky to have a farmer close by that makes a spicy ground sausage.  It's delicious and really adds a lot to the chili pot.

Everyone makes chili differently but this method works well for me. 

Mr. T's favorite Spicy Two-Bean Chili:

1 pound spicy ground sausage
1 large can chili beans
1 large can black beans
2 cans tomatoes with green chilies
1 pint cherry tomatoes, quartered
1/2 large white onion, diced
2-3 jalapeno peppers, chopped
2 cloves garlic, minced
2 tablespoons chili powder
3 teaspoons cumin
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon black pepper

In a large skillet heat 1 tablespoon olive oil.  Add the diced onion and cook until soft.  Add the minced garlic and cook for an additional minute.

While the onions are cooking add the cans of black beans, pinto beans, and canned tomatoes to a crock pot.  Add the cooked onions and garlic to the crock pot and add the ground sausage to the hot skillet.  Stir and cook until brown. 

Add the sausage and all of the rest of the ingredients to the crock pot and cook on low for 6-8 hours.

Fun Fact:

Peppers are all over the Farmer's Market right now and I stocked up on these 'Chocolate Jalapenos'.  They're much smaller than the traditional green peppers but are just as spicy.  I'd recommend trying them out if peppers are your thing.

Sausage Balls

I love sausage balls.  They're really popular in the South, more so in Alabama than in my area of Florida.  Every family tweaks this recipe a little bit (I added some Old Bay) so feel free to experiment.  I have a friend that uses venison sausage instead of the pork.

Sausage Balls:
(Old Southern Recipe, but checked measurements from Paula Deen)

1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
1 tablespoon Old Bay

Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown.

Print Me Out

Cheddar-Sausage Quiche

I love quiche.  My mom made quiche for Christmas morning this year.  The sausage and cheddar quiche was Mr. T's favorite.

I love quiche for breakfast, lunch, or dinner.  If you're trying to save some time make the custard the night before and bake it off the next day.

Sausage & Cheddar Quiche:
(Mom)

2 cups half and half

2 cups shredded cheddar cheese

2 tablespoons corn starch thoroughly blended into half and half

1 pound pork sausage

1/4 tsp dried thyme

salt/pepper to taste

ground nutmeg, just a pinch

1/2 cup mayo

4 eggs

1/4 onion diced fine

1 store bought pie crust (or make your own)

Blend half and half, eggs, mayo, and spices thoroughly. Line a pan with the pie crusts and mix cheese with sausage and onion, pour mixture into crust. Pour custard over the cheese/meat until shell is almost full. 

Bake at 350 about an hour or until golden brown. Let rest for about 20 minutes before cutting and serving. 

Spicy Sausage Dip

I love dips.  I think they are always a good thing to have a party.  You can buy one type of chip and have multiple dips to go with them.  Talk about easy!

I'm not the biggest fan of sausage but Mr. T loves it.  The rest of my family loves it too so I pulled this out of my Grandma's recipe box and updated it a little bit.


Spicy Sausage & Cheese Dip:
Ingredients:

1 (16 oz.) package spicy sausage
1 (15 oz.) can diced tomatoes with green chilies, undrained
2 (8 oz.) packages cream cheese
2 cups shredded cheddar cheese
½ red onion, diced small
1 jalapeno, diced small
Hot sauce, to taste

Directions:

In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain. Reduce the heat and add the tomatoes, onions, jalapeno, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through.  Add shredded cheeses and continue to stir until the ingredients are well blended. Serve warm.

**The original dip is just sausage, tomatoes with chilies, cream cheese, and hot sauce.**