My niece made this dip many years ago at a family event. I couldn’t stop eating it and asked her for the recipe. She told me it was so easy to make, that I wouldn’t believe it! She was right! Only three ingredients for this yummy dip!
…
Best Stuffed Peppers
It’s coming to an end with my vegetable garden. I harvested the last of my peppers and found some beauties at the farmer’s market. Stuffed peppers are a wonderful fall treat for dinner. I could eat a half of one, hubs liked a whole pepper and a fresh garden salad of kale and Swiss chard.
…
BREAKFAST CASSEROLE
It’s that time of year again! Kid’s are going back to school and I look for easy recipes that they can grab before they jump on the school bus. This breakfast casserole can be cut into squares, so that it easy to eat with your hands. My son said it was so delicious that he really wanted two squares.
…
16 Egg-Cellent Breakfast Casseroles
Whether you are hosting a brunch party or serving your family breakfast, these delicious savory breakfast casseroles are a cinch to put together. Healthy and filling, with ingredients such as cheese, sausage or bacon, veggies and, of course, eggs as the main ingredient.
Do the prep work the day before, cover with foil and refrigerate. Then, bake the casserole dish in the morning and serve warm with bagels or fruit.
Here you will find breakfast casseroles with a hash brown crust and casseroles that can also be sweet, such as a French Toast Casserole with blueberries or apples which is a favorite for adults and kids.
…
Lo Carb Meatballs
I made these Lo Carb Meatballs for the Super Bowl Party. Nobody knows that they are Lo Carb because they are full of flavor. For my Lo Carber friends, I make sure to tell them that they are Lo Carb, they always ask, ” What’s in them? ”
They are so easy to make, and your kitchen will smell so yummy! These would also be great in a Crock Pot with marinara sauce!
I used Hot Sausage and Mild Sausage. Just remove the sausage from the casings and add the rest of the ingredients. I also used Cabot Extra Sharp Cheddar Cheese, adding so much flavor!
I made these the size of golf balls, they do cook down a bit.
Set them on a paper towel to drain. Serve warm with celery and carrots and your favorite dip.
Lo Carb Meatballs
Author: Moore or Less Cooking
Recipe type: Baked
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 36 meatballs
Easy Lo Carb Meatballs, full of amazing flavor!
Ingredients
- 1 pound hot sausage (remove from casing)
- 1 pound mild sausage (remove from casing)
- 2 Cups sharp Cabot cheddar cheese, shredded
- 1½ Tablespoon Worcestershire Sauce
- ½ cup almond meal
Instructions
- Preheat oven to 350.
- In a large bowl, mix all ingredients together with hands. Roll into golf ball sized balls & place on a parchment lined baking sheet.
- Bake for 20-25 minutes.
- Place on a paper towel for a few minutes to absorb excess grease.
Linked up: Simple Supper Tuesday
OVERNIGHT SAUSAGE AND EGG BAKE
//
I was fortunate to cater a Bridal Breakfast and I thought an Overnight Sausage and Egg Bake or a Strata would be perfect for a party of 23 people.
I also baked a Brown Sugar Streusel Coffee Cake and a Blueberry Coffee Crumb Cake.
Everyone that tried the Sausage and Egg Bake made sure to tell me how delicious it was. I doubled the recipe, let it refrigerate over night and then popped it in the oven so it would be warm when serving to guests.
RECIPE
INGREDIENTS
- Butter, for greasing your pan.
- 1/2 loaf of French Bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar, grated
- 2 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs, lightly beaten
Directions
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- Preheat oven to 350.
- Place Parchment paper or foil over a baking sheet, place sausages on top of foil.
- Bake sausages in the oven for 35-40 minutes or until brown and no longer pink.
- After sausages have cooled for a couple minutes, place sausages on cutting board and cut up into little chunks.
- Spread the cooked sausage over the bread and top with the cheese.
- Then stir together the, milk, dry mustard, salt and eggs.
- Pour this mixture over the cheese.
- Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Serves 12
LINKED UP: 
SLOW COOKER BAKED ZITI WITH SAUSAGE
With summer here, no one wants their oven on all day, challenges of a food blogger who loves to bake!
I fell in love with our local cheese shop, I had to try everything and even picked up a beautiful pancetta end. A delicious “SAUCE” entertained my thoughts…..but I knew it had to be made in my Slow Cooker for low and slow flavors. Our farmers market has incredible choices of sausages in the summer. We tasted all of the many flavors and chose the Veal Italian sausage. I also had a package of spicy sausage, lucky me. The flavors were starting to come together, now for veggies. Roast them in your oven in the morning, along with the sausages when the weather is still cool, well it is in Maine… they were giving away garlic scapes at my favorite farm stand, so I had to add them.
So this sauce is even better the next day, you will want to bathe in, yes it’s that good, something like the pasta those cute waiters will serve you in Florence, with their sweet smiles, knowing you have no idea what they are saying, but it doesn’t matter because they are serving a gorgeous pasta dish that even your Italian Grandmother would be proud of you for making. Love you Grandma Frances.
Ingredients
- 1 Pancetta end
- 1 package Veal Italian Sausage
- 1 package Spicy Sausage
- 1 large Vidalia Onion sliced
- 4 large tomatoes
- 1 jar Pasta Sauce~ Silver Palate
- 1 container Chicken Stock
- Olive Oil
- 1 package Ziti Pasta
- garlic scapes
- Fresh Grated Parmesan~ 1 cup
- Mozzarella~ 2 cups shredded
Directions
- Preheat oven to 400 degrees. Cover baking sheet with foil, place sausages on sheet, bake until brown, (flip after 10 minutes to other side)
- In a bowl, toss veggies with a couple TBSP Olive Oil. On a separate baking sheet roast veggies, onions, tomatoes, garlic scapes until soft and tender.
- Add sausages, pancetta, Sauce, Chicken Stock and veggies to Crock Pot. Cook on low 7-8 hours of on Low for 4-5 hours. Remove scapes and pancetta end.
- Cook Ziti pasta as directed.
- In a glass baking dish, spray with PAM, add pasta, 2-3 cups of sauce ( make sure pasta is all covered), Parmesan Cheese and Mozzarella Cheese. Bake at 400 degrees for 15-20 minutes or until brown and bubbly.
- Serve with extra Parmesan Cheese and fresh basil, my yummy garlic bread, salad, and a bottle of Chianti! Bon Apetito! Nettie <3
LINKED UP: 
Would you like to see Moore Slow Cooker recipes?
Slow Cooker White Bean Chili
SLOW COOKER HERBED BALSAMIC PORK ROAST
SLOW COOKER BEEF AND PEPPERS
Slow Cooker Shredded Beef Burritos
SIMPLE CROCK POT BUFFALO CHICKEN WINGS
Guest Post- Platter Talk
We are Dan and Scott, the guys from Platter Talk. We are two working dads with six boys who keep us busy in and out of the kitchen. We have mix of old and new recipes, from Scott’s urban childhood and Dan’s rural and simple upbringing. We would love you to stop by and check out some of our food! Today we would like to share some Italian Savory Pies with you.
Italian Savory Pie.
Antipasto di Torte salate
Recipe Inspired by Paola Benecchi
Ingredients
for the Spinach and Ricotta Torte
- 1/3 roll of phyllo pastry.
- 4 cups fresh spinach, washed with stems removed
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese finely grated
- 2 eggs, 1 reserved for egg wash
- 2 garlic cloves, sliced or coarsely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
for the Zucchini and Mozzarella Torte
- 1/3 roll of phyllo pastry
- 2 large zucchini squash, sliced to 1/3 inch thickness
- 2 garlic cloves, sliced or coarsely chopped.
- 4 oz fresh mozzarella cheese coarsely cut (or 1/2 cup shredded mozzarella)
- 1/2 cup fresh Parmesan cheese, finely grated.
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
- 1 tablespoon olive oil
for the Broccoli and Sausage Torte
- 1/3 roll of phyllo pastry
- 2 medium heads broccoli
- 1 lb Italian sausage
- 1 cup Parmesan cheese, finely grated
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
Instructions
for the Spinach and Ricotta Torte
- Preheat oven to 350 degrees F.
- Add olive oil to skillet and over medium heat, saute garlic for 1 minute.
- Add spinach to skillet a little at a time until all 4 cups are wilted
- Remove spinach from heat and place on cutting board, coarsely chop
- Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed.
- Using brush, coat a 9″ pie pan with 1 tablespoon butter
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
for the Zucchini and Mozzarella Torte
- Preheat oven to 350 degrees F.
- Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender.
- Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed.
- Using brush, coat a 9″ pie pan with 1 tablespoon butter
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
for the Broccoli and Sausage Torte
- Preheat oven to 350 degrees F.
- Lightly steam broccoli until tender. Allow to cool and then coarsely chop
- Add sausage to skillet and brown over medium heat.
- Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated.
- Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed.
- Line pan with phyllo pastry. Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan. Repeat for the other half of pan.
- Brush inside of phyllo dough with butter.
- Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
- Beat remaining egg and brush outside of dough with egg wash.
- Bake for 25 to 35 minutes or until crush is golden brown.
Each pie yields 8 servings
Printer Friendly Recipe
If you’d like to see more of our recipes and follow us on social media, you can find us at these following sites
Blog; http://www.plattertalk.com
RSS Feed: http://feeds.feedburner.com/plattertalk
Instagram: http://instagram.com/plattertalk
FB Fan Page: https://www.facebook.com/plattertalk
Twitter: https://twitter.com/plattertalk
Pinterest: http://www.pinterest.com/ddtcm/
G+ :https://plus.google.com/u/0/116361646450224462022/posts
Reddit: http://www.reddit.com/user/PlatterTalk/
KALE, SAUSAGE AND WHITE BEAN SOUP
KALE is a trendy vegetable right now. Why??? Because, it really is an amazing vegetable that is one of the healthiest vegetables that you can eat, plus it tastes fantastic in soups, eggs, salads, as a side dish, as a chip, in smoothies and especially in soups. I have teamed up with Nature’s Greens because I like that they are a family run business and I like their products. Nature’s Green has a program called KALE UP! They have new and delicious recipes each month and they have a wonderful selection of beautiful vegetables including the very popular: Kale.
Nature’s Green is a family owned company, that has been in business for 85 years. They are way ahead of the times. I have been eating kale for many years and I am just now learning about the benefits of kale, it is a happy food, there is a natural chemical in kale that makes you happy. I think I will try to incorporate kale in most things that I eat.
When I told my girlfriend, who is a wonderful cook and very health conscious, who I have seen eating kale almost every other day, that I was looking for delicious KALE recipes, she stopped by my home to give me a copy of her newest find, “The Fifty Shades Of Kale”! Did you know that kale is sexy??? Oh yes it is, all of these recipes are very steamy!
One recipe that stopped me in my footsteps was the Kale, Sausage and White Bean Soup. I had most of the ingredients, one of the reasons why it caught my eye, plus it looked delicious. I started sauteing vegetables as soon as I saw the recipe!
I am seeing KALE everywhere! In smoothies, in pasta, as chips, in desserts, in cocktails, you name it! Why not?? It is a wonderful vegetable that is so versatile and so good for you! I have been growing it in my vegetable garden because it is hearty and just tastes delicious. I usually grab spinach as my vegetable, but today I am using KALE for this wonderful recipe! It has been very cold here in Maine and I wanted something hearty like a soup that was simple to make, but full of flavor. I love beans in soups and thought the addition of Israeli Couscous would be perfect, almost like a pasta e fagioli soup ( bean and pasta soup) The extra step was worth it. Hubs went back for three heaping bowl’s!
Kale, Sausage and White Bean Soup
INGREDIENTS:
2 Links hot Italian pork Sausage, cut into 1-inch chunks
1 Tablespoon Extra Virgin Olive Oil
1 Red Onion, chopped
4 Garlic Cloves, sliced
One 10 ounce bunch of Kale, trimmed and chopped ( about 10 cups )
2 quarts Chicken Broth
One 15-ounce can Cannellini Beans, drained and rinsed
Israeli Couscous
water and EVOO ( for the couscous)
1 Tablespoon chopped fresh Rosemary leaves
1/2 teaspoon fennel seeds
1/2 cup grated Parmesan Cheese
METHOD
Place sausage in a large sauce pan over medium heat, drizzle with olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about one minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until the liquid has slightly decreased and the broth is flavored by the sausage. Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1-2 minutes to warm the beans. In a separate sauce pan, cook Israeli Couscous according to directions. Add to soup when done. Serve immediately sprinkled with the cheese.
Serves 8
This post has been sponsored by Nature’s Green’s but all opinions are my own.
This post has been linked up to these fabulous blogs:
Nibbles By Nic
Sausage and Peppers Roll
An easy and comforting Sausage and Peppers Roll that kids and adults love.
 |
| Being a food blogger, I look at recipes all day and make a mental note to try the recipe. I read through the ingredient list and then go on my merry way. That is what I did with this recipe from Walking On Sunshine. After going to the market and starting to make this recipe, I noticed that I had forgotten three key ingredients, but that is the great thing about making this Sausage and Pepper Roll, you can use whatever ingredients you have on hand, you can do a meat and veggie and cheese combo or a veggie and cheese combo or a just plain cheese roll. I chose Hot Italian Sausage, Jack cheese, Parmesan Reggiano Cheese, Onions, Green Peppers combination. This was a dish that I will make again, next time I will do a veggie combo with cheese. |
 |
| This recipe makes a very large roll in a bundt pan. About 14-16 slices. |
In a skillet, break up and mash Hot Italian Sausage with a fork, brown on medium heat. Drain fat after browned. Set aside in a bowl.
In the same skillet, brown 1 chopped onion and 1 green pepper in 1 tablespoon of olive oil.
Roll out pizza dough.
Shred Jack and Parmesan Reggiano cheeses to make one cup.
Add browned sausage on top of rolled out pizza dough, on top of the meat, add browned onions and peppers, add cheese on top of veggies. Roll up all ingredients length wise. Bring ends together. Carefully place in an oiled bundt pan. Let rise for 30 minutes.
Roll up the sausage and pepper roll carefully.
Bring ends together. Place in an oiled Bundt Pan.
Looks perfect. Let cool for 2 minutes before taking out of Bundt Pan. Let cool for 1 minute before slicing. Perfect with a side salad and a glass of Chianti! Ciao Nettie
Sausage and Peppers Roll
Sausage and Peppers Roll
Author: Moore or Less Cooking
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12 servings
An easy and comforting Sausage and Peppers Roll that kids and adults love.
Ingredients
- 1 Package of Hot Italian Sausage
- 1 Onion chopped
green pepper chopped
- 1 cup grated Jack and Parmigiano Reggiano Cheeses
- 1 package pizza dough
- 2 tablespoons Olive Oil
Instructions
- In a skillet, brown sausage removed from casing. mash with a fork.
- Drain fat after meat is browned. Set aside in a bowl.
- Brown onions and bell pepper in 1 tablespoon of olive oil. Set aside after browned.
- Roll out pizza dough to make a large rectangle shape.
- Place sausage on pizza dough, place veggies on meat, place cheese on top of veggies.
- Roll the pizza dough, being careful not to tear dough.
- Brush Olive oil inside of Bundt pan.
- Carefully place roll in Bundt pan.
- Let rise for ½ hour, covered with a towel.
- Bake at 425 degrees for 30 minutes or until brown all over.
- Let set for 2 minutes before removing from pan. After flipping out of pan, let cool for a minute before slicing.
This recipe is inspired from Walking On Sunshine Food Blog.
