Drunken Noodles

Leave a comment

I had never heard of drunken noodles but I found the recipe on Pinterest and it looked interesting and something that Mr. Meat Eater would really like.

I’m really not a fan of Italian sausage so I left it in bigger chunks so I could pick it out.  I DO love the flavor that it gives to this dish.  It wouldn’t be the same if I left it out.  My store did not have the papperdelle noodles (of course) so I used wide egg noodles.

Drunken Noodles

Drunken Noodles

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, thinly sliced
1 1/2 tsps salt
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz) can diced tomatoes with juice
2 tbsps Italian parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces Pappardelle noodles, uncooked ~ i used wide egg noodles

Place a large skillet or pan over medium-high heat and add about 2 tbsps of olive oil. When oil is hot, break up the sausage into the pan in chunks and let it brown in the oil on each side.

When the sausage is browned, remove it from the pan with a slotted spoon and put in a small bowl and set aside. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for about 5 minutes, stirring to keep it from burning (a bit more olive oil can be added to the pan, if needed). When the onion starts to caramelize, add the salt, Italian seasoning and black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes or until tender.

Add the minced garlic, then add in the white wine and allow it to reduce for a minute or two or until almost completely reduced. Then add in the diced tomatoes with their juice, and add the browned sausage back into the pan, and carefully stir to combine.

Let simmer for about 3-4 minutes to blend the flavors, then turn the heat to low. Drizzle in about 2-3 tbsps of olive oil and add in the chopped parsley and about half of the julienned basil. Keep pan on low heat to keep warm while you prepare the noodles.

Cook the noodles according to pkg instructions. Drain the noodles well and add to the sauce, and gently mix to combine.

Garnish with the rest of the basil.

Source: The Cozy Apron

Happy Cooking!

My signature

Really Good, Really Easy Slow Cooker Spaghetti Sauce

9 Comments

Thank you all for the nice comments and messages regarding Mr. Meat Eater.   The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news.  We will hear for sure what the problem is on the 22nd.  I will drive myself nuts until then of course.

In the meantime, I will get back to blogging.

I really, really love this sauce.  It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not.  If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.

It is great just served with pasta and would be equally good used for lasagna or ziti or whatever.   You can use Italian sausage instead of the ground beef if you prefer.  The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.

I found the recipe on the Betty Crocker website originally.

Really Good, Really Easy Slow Cooker Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)

Spray 5-quart slow cooker with cooking spray.

In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.

Spoon sausage or beef mixture into slow cooker.

Stir in all remaining ingredients.

Cook on LOW for 8-9 hours.

Serve over your favorite pasta.

Makes 24 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Sausage with Peppers and Onions

3 Comments

First, thank you to everyone who has written and asked about Minnie.  She is doing wonderfully.  She is starting to play a little bit and exploring the house more.  She is still afraid of people but is becoming used to us and has stopped shaking when she is with us.  She is walking great on a leash although stairs and door jams are still hard for her.  She will be having surgery in May to fix her eye and to spay her so that is our next big hurdle.  Zippy is being a great  brother and helping her along.  Here she is (she’s afraid of the camera):

Baseball season finally started on the 1st and even though I root for a perennial loser and a perennial winner, I always get excited when the season starts.  So, in honor of baseball season, I made some baseball park food ~ sausage and peppers and hot dogs.

The sausage recipe came from Food.com and I have made it a few times for get-togethers.   It always goes over big and everyone wants the recipe.  It was originally posted by yooper and it’s a winner.  I add the onion and leave off the cheese ~ just personal preference.

Sausage with Peppers and Onions

3 green bell peppers
3 medium onions, sliced into rings
3 tablespoons olive oil
salt and pepper
1 lb hot Italian sausage, I cut them to make 2 or 3 inch pieces
1/3 cup red wine

Preheat your oven to 350º.

Remove stems and seeds from the green peppers and cut into large chunks and slice onions into rings.

In an ovenproof baking dish that can also be used on top of the stove, saute green peppers and onions in the olive oil until they are soft then sprinkle with salt and pepper.

Remove vegetables from the pan and set aside.

Brown sausage in the same dish.

When sausage is browned, add the red wine.

Cover with lid or foil and bake about 40 minutes.

Uncover baking dish and add cooked green peppers and onions.

Bake an additional 30 minutes.

Place sausage and peppers and onions in a hoagie roll and if you like cheese on it, add cheese and stick under the broiler for a few minutes until melted.

Makes 4 sandwiches.

Happy Cooking!

Easy Jambalaya

2 Comments

First off, I am not a fan of jambalaya but DH really loves it so I make it once in a great while.  I really don’t think this recipe is authentic at all but we like it.  It is spicy but not overly so ~ evidenced by the fact that I can eat it.  This recipe is basic enough that I think you could add or subtract anything from it and really make it your own.

Easy Jambalaya

VIEW PRINTABLE RECIPE HERE!

1 tbsp olive oil
16 ozs. andouille sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
salt to taste
1/2 tsp Cajun seasoning or more if you like it spicier
1 cup uncooked white rice
1 (14.5 oz) can fire roasted diced tomatoes with juice
1 tbsp minced garlic
2 cups chicken broth
3 bay leaves
1/4 tsp dried thyme
1 lb peeled and deveined medium shrimp ~ I use 1 lb. large shrimp

Heat the olive oil in a Dutch oven over medium heat and add the sausage and saute for about 2 minutes. Add the onion, green pepper, and celery. Season all with the Cajun seasoning and cook and stir until the veggies are soft ~ about 6 to 8 minutes.

Stir in the rice, tomatoes with juice, garlic, broth, bay leaves and thyme. Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 20 minutes.

Stir in the shrimp and cook, uncovered, for 10 more minutes until the shrimp are pink and cooked through.

Remove the pot from the heat and let stand for 5 minutes. Discard bay leaves before serving.

Makes 8 servings.

Happy Cooking!

Paula Deen’s Sausage Spirals

11 Comments

I’m on a breakfast kick so here’s another goodie for breakfast that is easy and delicious. I served it with The Lady’s Perfect Scrambled Eggs (Paula Deen) from Recipezaar for the perfect Paula Deen breakfast (without a TON of butter, either, y’all). The sausage recipe can easily be doubled.

Paula Deen’s Sausage Spirals

1 8 ounce can refrigerated crescent rolls
1/2 pound ground sausage, any flavor you like

Open can of dough, unroll dough carefully, pinch perforations together to seal.

Spread the sausage over the top of the dough to make a thin layer.

Starting at the short end, roll jelly-roll fashion. Cut into slices about 1/2 inch or so. At this point you can chill the spirals in the fridge for about 30 minutes or you can bake right away.

Place spirals about 1/2 inch apart on ungreased baking sheets. In a 375º oven, bake spirals for 18-20 minutes or until sausage in thoroughly cooked and crescent dough is golden brown.

Makes about 12 swirls

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!