Italian Sausage & Angel Hair Pasta: Dinner In Minutes

Italian Sausage & Angel Hair Pasta: Dinner In Minutes

Hi everybody :)
This meal is soooo easy to prepare it doesn't really need a recipe. All it take is a few basic ingredients and dinner is ready in minutes. When I'm home alone and I want something quick, easy, and delicious for a serving of one; this is one of my g0-to dinner solutions.  Let's get it started...

For the sausage:
1-2 Johnsonville Four Cheese Italian Sausage links
1 tablespoon oil
water, enough to cover

In a skillet add sausage  and oil to water bring to a boil, reduce heat to medium. Cover and simmer for 12 minutes. Uncover and cook until golden brown, turning once. Cut sausages in a bias-slice. Set aside and keep warm.

For the pasta:
Hot Angel Hair Pasta, cooked according to the box 
1 teaspoon garlic, minced
1 Tablespoon olive oil
2 tablespoons fresh basil, chopped
fresh mozzarella cheese, diced 
1 medium tomato, diced
Lawry's Garlic salt, to taste if desired
Pepper, to taste if desired

In a skillet, sauté onion and garlic in olive oil until tender. Remove from heat and add to pasta along with cheese and tomato. 

Stir in sausage and sprinkle with garlic salt and pepper if desired; serve.

Source: adapted partly here  

I really love Italian cuisine and this dish hit the spot, it  brushetta-like taste blends well with the pasta.

ENJOY! Come again...

Linked to: 

Show and Share Wednesday Semi-Homemade Mom

Bizzy Bake Recipe Box

Rae Gun Ramblings - What We Wore, Read, and Made Link Party   

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The Mandatory Mooch Tasty Thursday  

Show Case Your Talent  @What's Cooking Love 

        

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Hi everybody :)

I having a steak and potato kind of day. Steak and potatoes is one of my favorite meals. I'm sure it a lot of people favorites. I bet you might have an steak and potatoes variation in your meal planing rotation. Here's one of mine...

The Broccoli-Stuffed Potato
4 large baking potatoes, bake; see this
2 tablespoons + 2 teaspoons I Can't Believe It's Not Butter Spread, divided
2 1/2 cups frozen broccoli

1/4 package Southern Mills Cheddar Cheese Sauce Mix; prepared or 1/2 cup prepared cheese sauce
1/4 cup shredded cheddar cheese

Lawry's Garlic Salt to taste
 
I used Amy's quick and easy baking method  for baking the potatoes; set aside to cool slightly.

Meanwhile, steam the broccoli for 6 - 8 minutes, or until tender. Chop fine. Carefully scoop the potatoes flesh into a bowl, leaving the skin intact.  

 Add the broccoli to the potatoes along with the cheese sauce. 

Top with shredded cheese and bake for 8 minutes or until cheese melts.

Source: slightly adapted The-Super So Fat, Low Fat Cookbook

The Grilled Steak

2  (12 - 14 oz.) Ribeye steaks
2 cloves garlic
salt & pepper to taste
Worcestershire sauce, 2 dashes on each side
pinch Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB   

Marinade steaks overnight. Preheat grilled to 375 F. (I used the Super Pot.) Grilled steaks 8-10 minutes on each side or according to how you like your steaks. 

Remove from grill & cover with foil for about 8-10 minutes. Served.

 ENJOY! Come again... 
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff 
Show and Tell Saturday: Be Different...Act Normal 
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Everyday Moms Meals   
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor    
House Wives of Riverton Round-Up  
 

Mini Bruschetta Pizzas

Mini Bruschetta Pizzas

Hi everybody :)

Remember the Ciabatta (Mini) loaves  I made a few days ago? I decided to play around with them and make mini bruschetta pizzas. Here's what I did... 

Ingredients 

Ciabatta (Mini) 
Fresh Sliced Mozzarella Cheese
1 bunch Basil, finely chopped
Garlic, minced (I used 1 big elephant garlic)
Tomatoes, seeded and diced
Red Wine Vinegar (not shown)
Extra-Virgin Olive Oil to cover
Salt & Pepper to taste

Combine basil, garlic, a splash vinegar into a small contain with enough oil to cover. Season with salt and pepper. (This can be done ahead of time so the flavors can blend)

Heat oven to 350 F. Brush some of the mixture over the bread to coat. (Refrigerate leftover garlic mixture; great for dressings or marinades.) Top bread with diced seeded tomatoes.

 Slice cheese withe-wise.  Spread cheese slices over the top.

Bake for about 10 minutes or until cheese melt. Sprinkle with extra salt & pepper, if desired, and serve. 

What I Think:
These were delicious. They can be sliced and served as appetizers or left whole served as snacks. They can also be made with French bread slices, homemade or store-brought. But the homemade version would taste the best :)

ENJOY! Come again....
Linked to:
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Show and Share Wednesday Semi-Homemade Mom 
{Wow Me Wednesday} @Ginger Snap Crafts
What I Whipped Up Wednesday @ Sugar and Dots 
Rae Gun Ramblings - What We Wore, Read, and Made Link Party   
Wonderful Food Wednesday  
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
 Full Plate Thursday @ Miz Helen's Country Cottage

Asiago Ciabatta: Making Ciabatta

Asiago Ciabatta: Making Ciabatta

Hi everybody :)
It's time to bake some bread, I been working on a recipe I think you'll going to love. I always wanted to make homemade ciabatta loaves, so today I'm giving it a try :) The ciabatta start off with a sourdough starter called a biga starter. The biga starter sit overnight at room temperature for up to 20 hours, so plan ahead if you're are making these loaves. The starter is added to the remaining ingredients, the dough is than proofed up to 2 more hours. Then it is carefully shaped into long loaves about 12 x 4 inches each, proofed 45 more minutes and baked. I make a few changes by forming 1 big loaf and 4 mini loaves, adding Asiago cheese to the big loaf. Let's get it started... 

Biga Starter
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Dough
all of the starter
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) water
1 tablespoon Pizza Dough Flavoring (optional)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga: 
Mix all of the biga ingredients in a medium-sized bowl until well-blended. (I mixed it and covered it at 12:00 p.m. yesterday.)

Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. (I let it sit until 8:00 a.m. today)

Dough: 
Mix the biga and the remaining dough ingredients, except the cheese, 

using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. 

 Mix in the cheese; don't worry if some pieces pop out.

(I divided the dough in halves and only added the cheese to 1/2 of the dough.)

Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets.(I sprinkled with cheese before the 45 minutes proofing. Be very careful when shaping to keep the dough light and airy. Don't use foil because the cheese will stick to it, I find out the hard way)

(I shaped the other half into 4 mini ciabatta loaves.)

Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.
Source: King Arthur Flour

 What I Did and/or Think:
I really enjoy making these loaves, even though it was a bit time consuming. 

The taste: I love the taste of the Asiago loaf better than the mini ones. The structure was airy with a chewy texture. To get the right structure be very careful when shaping, don't press the dough down, you want it to be nice and puffy with big air pockets. I will be REPEATING this one ladies. My loaves weren't as puffy as I would have liked, but they were delicious!
UPDATE: Here's what I did with the mini loaves. Mini Bruschetta Pizzas 

ENJOY! Come again... 

Linked to:  
YeastSpotting! @ wildyeast  
The Better Baker Weekend Potluck 
BYOB @ Roxana's Home Baking : Baking Your Own Bread
Foodie Fridays @ Designs By Gollum
Full Plate Thursday @ Miz Helen's Country Cottage 
     

Heart-Shaped Cheese Ball & Homemade Crackers

Heart-Shaped Cheese Ball & Homemade Crackers

   
Hi everybody :)
I've been so busy lately, I missed from posting the other day. To make things right, I'm sharing two recipes in today's post.
Since, February is considered a month for romance; cheese,  crackers and a bottle of wine are the prefect way to start off a romantic occasion.  We that in mind, I'm sharing Heart-Shaped Cheese Ball and Homemade Crackers. Let's get it started...

Homemade Plain Crackers
1/2 package (1 teaspoon) active dry yeast
1/3 cup warm water (105° to 115°)
2 tablespoons cooking oil
1/4 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 slightly beaten egg white
Coarse or seasoned salt, grated Parmesan cheese, toasted wheat germ, or toasted sesame seed

In a small bowl dissolve yeast in the warm water. Stir in oil, sugar, and the 1/4 teaspoon salt; set aside.

In a medium bowl stir together flour and soda. Stir water
mixture into flour mixture. 

When the dough becomes too stiff to stir, turn it out onto a lightly floured surface and knead until thoroughly combined. Then knead for 1 to 2 minutes more to make a moderately Stiff dough that is smooth and elastic. Place in a sealed plastic bag and chill for 1 hour. (Dough will rise slightly.)

On a lightly floured surface, roll the dough into 1/8 -inch thick  rectangle. Brush off excess flour. Cover dough and let rest for 10 minutes. Meanwhile, grease a baking sheet, set baking sheet aside. (Dough will rise slightly.)

Using a pastry wheel or sharp knife, cut dough into 2-inch squares, triangles, or diamond Shapes. Or, using a 2-inch round cookie cutter cut dough into rounds. (I used a small oval-shape cutter.)
Place on the prepared baking sheet. Using the tines of a fork, prick crackers well.

In a small mixing bowl stir together egg white and 1 tablespoon water, lightly brush crackers with egg white mixture. Sprinkle with coarse or seasoned salt. Parmesan cheese, toasted wheat germ, or toasted sesame seed. 

(I sprinkled garlic salt & parsley on some and salt on some.) 
Bake in a 350° oven for 10 to 12 minutes or till done. Remove crackers from the baking sheet and cool on a wire rack. Makes about 60 (I got about 48)

Homemade Whole Wheat Crackers: Prepare Homemade Plain Crackers as directed at left, except reduce all-purpose flour to 1 cup. Stir 1/4 cup whole wheat flour into the flour mixture. Bake a 350° oven for 12 to 14 minutes or till done.

 (I sprinkled toasted wheat germ on some and salt & pepper on some.)
Source: Better and Gardens Old-Fashioned Home Baking

Heart-Shaped Ranch Cheese Ball
1 8 oz. package cream cheese, softened
1 1/2 - 2 tablespoons dry ranch dressing mix
1/2 teaspoon salad supreme seasoning
1/3 cup Cheddar Cheese 
1 (2 oz.) package bacon bits (2 tablespoons)
Paprika for coating 

In a medium bowl, mix  together all the ingredients except paprika.  

 Shape into a heart.

To coat:  Sprinkle  a layer of paprika about the size of the heart on plastic wrap. Place cheese ball heart on top of paprika, sprinkle paprika to cover. 

Wrap in plastic wrap and place in zip-lock bag and refrigerate until ready to serve. (Great if made-ahead for flavors to blend.

What I Did and/or Think: 
I divided the liquid mixture in half to make half plain and half wheat crackers. The other changes are in Bold, Italic, and Purple.

The Taste: The crackers have the same taste and crunch of  saltine soda crackers. They were great with the cheese ball without being overpowering. I love the flavors of the cheese ball. It contained two of my favorite thing after all; bacon and cheese :). 

I think the next time I make the crackers, I'll add a little butter flavoring to the liquid mixture. It's an A.G.R. (Another Great REPEAT).

Being romantic can be very tasty :) Now what are you waiting for? Get an head start, make them today.

ENJOY! Come again...
I was featured on Bizzy Bake!!!


Linked to:
YeastSpotting! @ wildyeast 
BYOB @ Roxana's Home Baking : (Feb 2013) Bake Your Own Bread  
Recipe Sharing Monday @ Jam Hands  
Titus 2 Tuesday  
Show and Share Wednesday Semi-Homemade Mom 
Jaime @ Mom's Test Kitchen  
Bizzy Bake Recipe Box
Kathe With an E You're Gonna Love It  
Tasty Tuesday (Food Only) @ Naptime Creation 
Zentmrs: Tuesday Table  
Pint Sized Baker: Two Cup Tuesday #5 
Katherine Martinelli: Valentine's Day Round Up