Posts Tagged ‘parsley’

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Baked Sausage and Beans

March 28, 2017

This is a play on hot dogs and beans, but we dressed it up with yummy sausage. It comes together very quickly and makes excellent leftovers.

You will need:

  • 16 oz cherry tomatoes
  • 1 large onion, cut in half and thinly sliced
  • 6 cloves garlic, minced
  • 2 T olive oil
  • 4 T sherry vinegar
  • 2 t dried basil
  • 2 t dried parsley
  • ½ t ground pepper
  • ¼ t salt
  • 1 lb hot Italian sausage (or your favorite sausage), each sausage cut into two pieces
  • 2 cans (15 oz each) low sodium great northern beans, drained and rinsed

Then you will…

  1. Preheat your oven to 375 degrees.
  2. In a large ovenproof Dutch oven, mix together the cherry tomatoes, onion, garlic, olive oil, vinegar, basil, parsley, pepper and salt. (You can also use a 9×13 baking dish).
  3. Mix in the sausage.
  4. Bake 35 minutes, until the sausages are roasted and cooked through. Stir once in the middle of the baking time.
  5. Stir in the beans.
  6. Return to oven and bake for another 5-10 minutes, until the beans are warmed through.
  7. Serve with crusty bread and a fresh salad!

20170314 Sausage Beans 01

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Hamburger Stroganoff

October 26, 2015

This is a quick and hearty fall dinner option. We like it due to its rich mushroom flavor and the fact that you can serve it over noodles or mashed potatoes. While it doesn’t photograph all that great, I promise your taste buds will enjoy it.

You will need:

  • 1 lb hamburger
  • 2 T olive oil
  • 1 medium yellow onion, chopped
  • 8 oz baby bella mushrooms, washed and sliced into 1/4-inch slices
  • 1 1/2 t pepper
  • 1/2 t salt
  • 1/2 t garlic powder
  • 11 oz cream of mushroom soup
  • 2 c beef broth
  • 1 c water
  • 1 T parsley
  • 1 c sour cream

20141024 Hamburger Stroganoff

Then you will…

  1. In a large nonstick skillet, break up the hamburger and cook until starting to brown over medium heat.
  2. Add the olive oil and onion. Saute for 5 minutes.
  3. Add the mushrooms. Saute until the mushrooms are golden.
  4. Season with pepper, salt and garlic powder.
  5. Mix in the soup, broth and water.
  6. Allow to simmer for 30 minutes until the sauce is reduced by two-thirds.
  7. Stir in the parsley and sour cream. Allow to heat through until the sauce returns to a low bubble.
  8. Serve over noodles or mashed potatoes.
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Salisbury Meatballs and Gravy

September 27, 2015

This a savory twist to meatballs that is perfect for a quick family dinner. We served it on top of mashed potatoes and along with roasted carrots.

You will need:

  • 1.5 lb ground beef
  • 1/2 c breadcrumbs
  • 3 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 c + 1 T ketchup, divided
  • 1/4 c Dijon mustard
  • 1 large onion, finely chopped
  • 2 T Worcestershire sauce, divided
  • 3 t dried parsley, divided
  • 1 t salt
  • 1 t ground pepper
  • 1 t onion powder
  • 1/2 t dried basil
  • 2 T unsalted butter
  • 1 c beef stock
  • 2 T cornstarch

Then you will…

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl, combine the ground beef with the breadcrumbs, garlic, egg, 1/4 cup of the ketchup, mustard, 1/2 of the onion, 1 tablespoon of the Worcestershire sauce, 2 teaspoons of the parsley, salt, pepper, onion powder, and basil.
  3. Form the mixture into inch-sized meatballs.
  4. Heat some olive oil in a large skillet over medium heat.
  5. Add the meatballs (in batches if needed). Brown on all sides until cooked through.
  6. Remove the meatballs and transfer them to a baking dish in the warmed oven. Cover the dish.
  7. In the skillet, melt the butter.
  8. Add the remaining onion and saute until they are softened and starting to brown.
  9. In a small bowl, whisk together the beef stock and cornstarch.
  10. Stir the stock mixture into the skillet.
  11. Mix in the remaining ketchup, Worcestershire sauce and parsley.
  12. Cook for another 3-5 minutes, until the sauce starts to the thicken.
  13. Season with salt and pepper to taste.
  14. Pour the sauce over the meatballs and serve hot.

20150813 Salisbury Meatballs 03

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Turkey-Zucchini Meatballs

July 23, 2015

The other night I brought dinner to a friend’s house just because it seemed liked a fun way to spend the night. My friend has two small children, so whatever I made needed to be kid-friendly. These turkey-zucchini meatballs were the right choice, and a great way to sneak veggies into a family meal.

You will need:

  • 1 c shredded zucchini, excess water squeezed out
  • 1 egg, lightly beaten
  • 1 t ground basil
  • 1 t ground oregano
  • 1 t ground parsley
  • 1/2 t ground garlic
  • 1/2 t pepper
  • 1/4 t salt
  • 1/4 c Panko bread crumbs
  • 1 lb ground turkey

20150623 Turkey Meatballs 03

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. In a medium mixing bowl, combine the zucchini with the eggs and spices.
  3. Mix in the bread crumbs and the turkey.
  4. Form the mixture into meatballs (about 1-2 inches in diameter; should make roughly 18 meatballs) and place on the prepared baking sheet.
  5. Bake 15-18 minutes until cooked through.
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