Posts Tagged ‘sausage’

Recipe Exploration: Strumpet’s Super Simple Pasta Salad

March 12, 2012 1 comment


Name: Strumpet’s Super Simple Pasta Salad
By: Renee (based on Strumpet’s Recipe)

Prep Time: 5 min
Cook Time: 10 min

Servings: 6


  • 1 package pasta (bowtie was used)
  • 1 lb. spicy Italian sausage
  • 1 cup fresh mushrooms, diced
  • 1 red pepper, sliced
  • 1 lemon (or lemon juice equivalent)
  • 1 package baby mixed greens – whichever kind you like best
  • 1 clove garlic
  • ¼ cup extra virgin olive oil (can use flavored if you like)
  • ½ cup to a cup parmesan (shaved or grated)
  • ½ cup feta cheese


  1. Boil the pasta according to the package directions.
  2. While waiting for the pasta water to boil, brown the sausage.  Add in the mushrooms and peppers and saute until mushrooms are tender.
  3. Toss sausage mixture in with the salad.
  4. Squeeze the juice of the lemon out of the lemon
  5. Chop (mince) garlic and mix with the lemon juice and oil.
  6. Drain pasta and toss in salad.  Add lemon dressing and toss again.
  7. Add parmesan toss a final time.  Sprinkle with feta.


  • If all of it isn’t gone that night, this will serve as a cold salad the next day.
  • It’s good with fresh cracked black pepper.

Recipe Exploration: Spicy Sausage Casserole

February 4, 2012 Leave a comment
Name:  Spicy Sausage Casserole
By:  Renee (modified from

Prep Time:  20 minutes
Bake Time:  60 minues

Servings: 6


  • 2 lb fresh, ground spicy pork sausage
  • 1 cup uncooked long-grain rice (I used instant with no problem)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper


  1. Preheat oven to 350 degrees
  2. In a large skillet, brown sausage and drain grease.
  3. Stir in rice, onion, garlic and peppers. Cook 5 minutes.
  4. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
  5. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage

%d bloggers like this: