Pepper Gravy with Sausage over Spaetzle

Pepper Gravy with Sausage over Spaetzle - Serves 4
Home cooked meal in a hurry with a German flair.

1/2 package Spaetzle (Can be used with regular noodles)
3 Chicken Sicilian Sausage (Trader Joe's) sliced.
1 package Pepper Gravy mix
1/4 cup chicken broth
1/4 onion chopped large
1/2 jalapeno (optional) chopped
1 clove garlic chopped
4-6 brown mushrooms cut in half
Salt and pepper to taste.
2 cups water

This is a very easy and fast dinner. Saute garlic, onion, and jalapeno until onion is translucent. Add broth and sausage and cook until almost done, liquid will almost be gone. Then add 1 1/2 cup water. Bring to boil. Mix the gravy mix with 1/2 cup water until smooth. When water is boiling in pan stir in. Let simmer.

Cook pasta/spaetzle per package instructions. Serve with a salad. Pairs well with a white or rose wine.

Enjoy!

Sausage w/wine reduction over Penne Pasta

Tonight I didn't want to spend much time cooking. However, I wanted something delicious. I threw together this awesome pasta dish.

Sausage with Wine Reduction over Penne Pasta - serves 2

2 links Spicy Jalapeno Chicken Sausage (Trader Joe's) sliced
6-8 small cherry heirloom tomatoes cut in half

1/4 Green Bell pepper cut into squares 

1/4 Red Bell pepper cut into squares

1/4 Red onion cut into squares

1 Clove Garlic chopped

1/4 - 1/2 Jalapeno chopped

4 -5 mushrooms cut in half

2 tablespoons Kalamon Olives (Organic, Trader Joe's)
1 1/2 tsp Italian Seasoning

1/4 cup Chicken broth

1/4 cup Red Wine

1 Tbsp olive oil

6 oz Penne pasta

In large frying pan add oil and saute garlic and Jalapeno, when soft add sliced sausage. Let simmer. In sauce pan add water and a dash of salt and a dab of oil. Bring water to boil add penne pasta cook until al dante. 

While pasta is cooking, add the rest of the ingredients, with the exception of wine, mushrooms, tomatoes and olives, to the frying pan. And spices and stir.

Bring to a boil and set to medium and cook until broth cooks down, then add wine, mushrooms, tomatoes and olives cook another 2 or 3 minutes. When pasta is al dente add to the pan and and stir and cook for 2 more minutes. 

Serve with rolls and it pairs well with Pinot Noir.

Banana blueberry pancakes

Sometimes you just want pancakes for breakfast! You can be healthy with your pancakes. Just try this recipe for pancakes with banana and blueberries. I have a little secret ingredient. I'm sure it's not a secret as I think. Anyway, here goes.

Banana Blueberry Pancakes
Pancake mix of your choice (I'm lazy).
Add Mashed banana
Blueberries
1 - 3 Tsp of Vanilla (real if you can afford it, or extract)
Ground Cinnamon to taste.

Bisquick has a recipe for pancakes, I use Trader Joe's All Purpose baking
mix for mine. I mix the egg in and vanilla (I use pure vanilla) until it's a thick paste. Then I gradually add the water until it's the consistency I want. I mash the banana and add to mix stirring thoroughly last I sprinkle in the cinnamon and blueberries and cook until golden brown on my skillet. I serve with chicken sausage.

Enjoy. We serve fresh ground coffee made with a French press.

Cooking with Seasonings

Welcome to the After Work Cook. Sometimes all you need is a good seasoning. If you work all day, you most likely do not want to come home and cook for hours. And if you are in a hurry a simple meal can be enhanced but a good rub or seasoning. So today, let's talk Seasoning.

I have three seasoning recipes I make from time to time. They last two to three months depending, of course, on how mush I use them. I have an Italian Seasoning, I tend to use this the most. It can go into many things. Then I have a Rub mix that I use on everything from salmon to steak. I will also use this in other things, soups, etc. And the third one I use is a Cajun seasoning, I use this for Jambalaya, fish, soups and the list goes on.

Italian Seasoning (makes about 2/3 of a pint)

Marinara Sauce with Italian Seasoning

6 Tbsp Basil, dried
6 Tbsp Chervil, dried (you can find on Amazon)
2 Tbsp Garlic Powder
8 Tbsp Oregano,dried
2 Tsp Onion Powder
2 Tsp Rosemary, dried
2 Tsp Thyme, Dried
1 Tsp Black pepper
1 Tsp Crushed Red Pepper Flakes

Halibut with dry rub

Dry Rub Mix (makes about 2/3 of a pint)
2 Tsp Sea Salt
2 Tsp Garlic powder
2 Tbsp Crushed Red Pepper Flakes
2 Tbsp Parsley, dried
4 Tbsp Basil, dried
4 Tbsp Oregano, dried
2 teas Black pepper


Cajun (makes about a pint)

Sausage Soup with Cajun Seasoning

1/2 cup Chili powder
1/3 cup Kosher Salt
1/4 cup Paprika
1 Tsp White pepper
1 Tbsp Basil, dried
1 Tbsp Oregano, dried
1 Tbsp Black pepper
1 Tbsp Coriander
1 Tsp Cayenne pepper
1 Tsp Cumin
1 Tbsp Onion powder
2 Tsp Thyme

For each mix thoroughly and store in a glass jars with a lead that seals tight. Shake or stir before use. Enjoy!

CrockPot Garlic Lemon Chicken for a crowd

Welcome to The After Work Cook.

Sometimes you just need to have a easy recipe for when you have a large crowd of family or friends coming over. All week you're at work and the last thing you want to do is slave over the stove on the weekend. Well here is such a simple recipe I'm almost embarrassed to post it because I'm sure all of you could come up with it on your own.

Crock pot Garlic Lemon Chicken (Serves how many breasts you add.)
4-10 Large Chicken Breasts or Thighs. (Cut the Breast in half if they are too big)
1 can of Chicken Broth
3-4 Lemons cut in half
3-4 Large Garlic cloves - chopped
1 Onion cut into large pieces
1 - 2 tsp of Basil
1 - 2 tsp of Oregano
Salt and Pepper to Taste
Chili Flakes - optional
12 - 16 oz bag of pasta (or rice)
1 - 2 tbsp Flour

Pour the broth into a bowl. Squeeze the lemons into the liquid. Add the garlic and the seasonings, mix thoroughly. Pour a little of the liquid into the bottom of the crock pot. Then put in some chicken. Then more more liquid over that and so forth until you're finished with both the chicken and liquid. Put the onions on top and cover.

Put on high for 5 - 7 hours. An hour before eating remove some liquid and mix with flour until it's pasty then add to the broth to thicken it up.

Serve over pasta or rice. Corn makes a good side. Serve with rolls.
Pairs well with a rose wine.
Enjoy

Cajun Chicken Sausage and pasta

Welcome! I did not do a video this time, I didn't have enough time. BUT it is delicious, take my word for it.

Cajun Chicken Sausage and pasta  serves 4
1 package Trader Joe's Smoked Andouille Chicken Sausage, links sliced.
8 oz. Penne pasta (cook per package instruction)
1/2 Green Bell pepper cut into large squares.
1/2 Red Bell pepper cut into large squares.
1/2 Onion cut in large pieces.
2 large clove of garlic chopped.
15 small heirloom tomatoes (cut in half)
1/2 Jalapeno chopped
1/2 cup chicken broth
6-8 button brown mushrooms
1 -2 tsp Cajun spice (Below)
1 tbsp olive oil

Saute garlic, peppers, and onion in oil. When tender add sausage. Good on medium. Add broth and cook for about 10 minutes on medium. Add the seasoning and the tomatoes and mushrooms. Drain Pasta and add to mixture. Mix thoroughly.

Cajun Spice Mix
Mix the following pour into a jar with a tight lid and store in dry place. 1 TBSP servings (13 calories)
1 Tbsp Oregano
1 Tbsp Coriander
1 tsp Cayenne pepper
2 tsp thyme
1/4 tsp cumin
1/4 tsp white pepper
1/3 cup Kosher Salt
1/4 cup Chili Powder
1/4 cup Paprika
1 Tbsp Onion Powder
1 Tbsp black pepper
1 Tbsp basil

Bangers and Mash with Guinness gravy

Bangers and Mash with Guinness gravy let St. Paddy's Day continue...

2-3 Potatoes Mashed
3-4 Irish Bangers
2 Tbsp Butter
7 tsp all purpose floor (2 tbsp)
3/4 cup beef stock
1/2 cup Guinness draught (can substitute a dark lager or porter)
1 Tbsp Worcestershire sauce
1/2 tsp spicy yellow mustard
1/2 tsp salt
1/2 tsp garlic powder

Optional
Onions, green bell peppers, red bell peppers sauteed.

Cut the potatoes into cubes and boil until tender, then mash with milk, butter, pepper, and garlic salt to taste. Whip until creamy.

Once potatoes are in the water it's time to do the sausages. In a frying pan place the Bangers, add enough water to come halfway up the side of the sausages. Bring to a boil and then drop to medium and simmer for about 15 minutes. Then turn the heat up to bring it to a boil again until the water is boiled off. Turning the sausages every two or three minutes.

While the potatoes and the sausages are cooking. Melt the butter in a saucepan and gradually add the flower until it's smooth and then let cook two minutes. Gradually add the beer and beef stock, then stir in the mustard and Worcestershire. Continue to whisk as it comes to a boil. Then whisk while it boils until it thickens and then turn it to low and keep warm.

Optional: Slice the peppers and onions and saute in olive oil and serve over the top.

Enjoy!