Hawaiian Sausage and Rice Bake

I made this easy dish one evening this summer when it wasn't so hot that I didn't mind turning on the oven.  This dish takes a little bit of prep, but it gets assembled in the casserole dish in which it is baked, which saves me some time on clean up.  What I love most about this dish, though, is the flavor.  

I found this recipe in one of those small magazines sold near the checkout stand in the market.  This particular book contained recipes for casseroles and one-dish meals.  This dish gets all 8's on the Melnarik rating scale.

To a small saucepan, I added the water and butter.

I turned the heat on high and brought the mixture to a boil.

In the meantime, after preheating the oven to 375°F, in a 2 1/2-quart baking dish, I placed the Rice-A-Roni Fried Rice Mix (including the seasoning packet), pineapple preserves, kielbasa, onion, bell peppers, and the boiling water/butter mixture.  I apologize for not including pictures of chopping the vegetables and slicing the kielbasa.  The vegetables are standard chopping.  The kielbasa I cut horizontally, then cut into 1/4-inch slices.

Using a spoon, I stirred these ingredients until completely combined.

I then covered the casserole dish and placed it in the oven and baked it at 375°F for 45 minutes.

I removed the dish from the oven and took it directly to the table where it was ready to serve!

What Hawaiian flavored dish wouldn't be complete without a sweet Hawaiian roll on the side?  The pineapple preserves give this dish and unexpected sweetness.  Enjoy!

Hawaiian Sausage and Rice Bake

1 ¼ cups water

2 tablespoons butter

1 (6.2 oz.) package Rice-A-Roni Fried Rice mix

½ cup pineapple preserves

1 pound cooked kielbasa, halved lengthwise, cut into ¼-inch slices

1 medium onion, finely chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

Heat oven to 375°F.  In small saucepan, bring water and butter to a boil.  In ungreased 2 1/2 –quart casserole, combine all ingredients including contents of seasoning packet and boiling water; mix well.  Cover.  Bake at 375°F for 40 to 45 minutes or until rice is tender.  Let stand 10 minutes before serving.

Sun-Dried tomato Sausage with Penne

I found this recipe in a magazine where they were advertising Emeril's Sun-Dried Tomato Sausage.  I had never tried this kind of sausage before, and Emeril seems to make some pretty tasty looking dishes, so I cut it out and decided to give it a try.  It was a hit from the first time I made it and is one of my personal favorite dishes.  And, it gets 8's and 9's on the Melnarik rating scale.  In fact, my brother-in-law was coming for dinner, and wanting to impress him with something really tasty, I chose this as the main dish.  I paired it with my Leon Salad (recipe formerly posted) and some simple garlic bread.  I was pressed for time, so I apologize for not having preparation pictures.

The recipe was published in 2005 and for the first few years I was able to find the Emeril's brand sausages.  Now the only sun-dried tomato sausages I can find are Aidelle's brand.  If you can find Emeril's brand, I would suggest getting those as the flavor level is, shall I say it, kicked up a little more. BAM!  That doesn't mean these sausages are spicy, because they are not.  The flavor of the sun-dried tomatoes is the shining star.

Once I get the water on to boil, I begin slicing the sausages and add them to a large skillet over medium-high heat, stirring occasionally.  As I cut the onion and garlic, I add them to the pan.  I buy the jar of roasted red peppers strips so it takes less time to chop and then add that to the skillet, stirring occasionally.  Then I add the crushed red pepper flakes.  During this time I keep checking the water and when it comes to a full boil, I add the pasta and cook until al dente (about 11 minutes).  The pasta is usually done just about the time the sausage mixture is ready, so I drain it and add it to the skillet, tossing to combine.  (If your skillet isn't large enough to add the pasta and toss it, place your pasta in a serving dish and top with the sausage mixture.)  I place the combined mixture in my large pasta bowl, sprinkle with freshly grated parmesan cheese and basil and it's ready to serve.

This recipe yields enough for 6 - 8 people, but re-heated leftovers are almost as good as fresh!  Enjoy!

Sun-Dried Tomato Sausage with Penne

  

4 tablespoons extra-virgin olive oil

8 links sun-dried tomato sausage, sliced

1 cup diced onion

1 lb. penne pasta

1 tablespoon minced garlic

1 (12 oz.) jar roasted red peppers, drained and rough chopped

¼ teaspoon crushed red pepper flakes

¼ cup chopped fresh basil

½  cup grated fresh parmesan cheese

Cook penne in salted, boiling water until al dente.  Drain and keep warm.  While pasta is cooking, heat 2 tablespoons olive oil over medium-high heat in a large skillet for 30 seconds.  Add sausage and cook, stirring until edges are browned, about 5 minutes.  Add onions and cook, stirring until browned, about 5 minutes.  Add garlic, peppers, and red pepper flakes, stirring to blend for 30 seconds.  Pour sausage over warm pasta.  Sprinkle with basil and parmesan cheese.  You can drizzle extra 2 tablespoons olive oil on top if you wish, I usually omit this step

Serves 4 - 6

Sausage Tortellini Soup

This soup is definitely a favorite in my house.  When I first tried this recipe, which I cut out of a magazine, it was an immediate hit, getting 9s all around on the Melnarik rating scale!  I have made this soup for several large functions and have found it to be one of the most requested recipes.  

After having temperatures in the 90s last week, today was a chilly, cloudy day that was perfect for making soup for dinner.  I chose this soup, not only because it's a favorite, but also a healthy one as I use Jennie-O  Hot Italian Turkey Sausage instead of the regular Italian sausage the recipe called for.  Jennie-O makes a Sweet Italian Turkey Sausage, but I find the hot one doesn't really add any heat, just more flavor.  I've never had anyone complain about the heat level on this soup.

I was pressed for time when cooking this evening as my oldest son, Jimmy, had to eat before the rest of us because he had a class to go to.  There wasn't enough time to take pictures of each step, so I opted to give you one picture like you would find in a recipe book.

The turkey sausage comes in links, so the first step is to remove them and break them up in a Dutch oven or soup pot.  As the sausage begins to cook, I prepare the vegetables, chopping the carrots, onion, and bell pepper and mincing the garlic.  As each vegetable is chopped, I add it to the sausage, stirring and breaking up the chunks each time.  My guys have decided that they don't like zucchini, and won't eat it, so I don't tell them that one of their favorite soups contains zucchini!  The way I slip it to them is by grating it before adding it.  I figure it's less recognizable that way.  If any of them have noticed it, they haven't mentioned it to me.

My cooking teacher, who was Italian by the way, told me in 7th grade that dried spices needed to be added to the meat while cooking.  This way it adheres better to the meat and as it hits the heat of the pan it becomes more aromatic.  I don't know if there is any scientific proof of that or if Alton Brown would agree, but I've always done it this way, even if a recipe called for the seasoning to be added later.  So, the rosemary gets added to the sausage and veggie mixture in the pot before adding the liquids.  Once the sausage is cooked and the vegetables are tender, I add the chicken broth and tomato sauce, turn down the heat and let everything simmer.  The last thing added is the tortellini, as it doesn't take long to cook.

This has got to be one of the most flavorful soups I make, and it's perfect for a cold day!  Enjoy!

Sausage Tortellini Soup 

1 pkg. Jenni-O Hot Turkey Sausage, casings removed

2 carrots, cleaned and diced

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 med. zucchini, shredded

2 (32 oz.) boxes chicken broth*

1 (15 oz.) can tomato sauce

1 teaspoon dried, crushed rosemary

1 (20 oz.) pkg. refrigerated 3-cheese tortellini

In a Dutch oven, combine the sausage, carrots, onion, bell pepper, and garlic; cook over medium heat until sausage is browned and crumbles.  Add rosemary and zucchini; cook until tender.

Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 25 minutes.  Add tortellini; simmer 5 minutes, or until tender.  Serve immediately.

Yield:  10 – 12 servings

* I use the organic chicken broth sold at Costco