Grilled Pizza with Italian Sausage and Spaghetti Bolognese

Itty Bitty was having a rough day and refusing to nap. Finally got him to sleep after an hour of him fighting it. Twenty minutes passes and I go into his room to clip his nails while he was sleeping. All of a sudden a knock at the door and the dogs went wild barking. Sure enough it woke Itty Bitty up. Since it was a stressful morning I was pissed there was someone at the door.

It was our friendly UPS driver. How could I stay mad when he came baring a gift? I had no idea what it was. I wasn't expecting a package. With Itty Bitty out of bed and throwing a temper tantrum I went into my little corner in the kitchen and opened the package.

3 bottles of Crisco Olive Oils!!!

I go through olive oil by the gallons. Not really. But it seems that way.

Foodbuzz had selected me as one of their "Tastemakers" to sample Crisco's Extra Virgin, Pure, and Light Olive Oil. Their olive oils are made from a blend of Cheatoui, Chemlali, Arbequina, and Hojiblanca olives. High quality.

In my package came a recipe pamphlet with 4 recipes. I decided to give two of them a try. Grilled Pizza with Italian Sausage and Spaghetti Bolognese.

For lunch I decided to make the Grilled Pizza with Italian Sausage while Itty Bitty finally fell asleep. Mama needed to relieve some stress and the best way for me to do this is by being in the kitchen. This pizza was so flavorful and loaded with yummies. A ready made pizza crust is topped with marinated grilled spicy Italian sausage, red bell peppers, and red onions on top of three cheeses. It is then layered with plum tomatoes and green onions. Smelling this cooking was unbareable. Once out of the oven I sliced this up and sat at the table in silence enjoying every bite. This is a must try pizza recipe.

Knowing Itty Bitty would end up sleeping until around dinner time I decided to make the Spaghetti Bolognese so it would be ready for when he woke up. This is a big step up from the spaghetti I normally make. Sadly, I just boil noodles and mix it with canned tomato sauce. Poor baby had no idea what he's been missing out on. This Spaghetti Bolognese was easy to prepare and so flavorful from the mix of two meats. After a good nap and a bowl of this for dinner his mood took a turn for the better and the night was bareable.

I'll be marking #13 off of my "Stir The Pot" page. 4 down, 21 to go.

Grilled Pizza with Italian Sausage

Crisco

Makes 2 - 12 inch Pizzas

Stars of the Show:

• 2 (12 inch) ready made pizza crusts

Stars of the Show for the Marinade:

• 1/3 cup Crisco Light Olive Oil
• 3 tbsp balsamic vinegar - I used a spicy garlic and pepper balsamic vinegar.
• 2 tbsp minced garlic
• 1 tbsp chopped fresh rosemary

Stars of the Show for the Grilled Toppings:

•  1/2 lb spicy Italian Sausage
• 1 red bell pepper, cored, sliced in half lengthwise
• 1/2 large red onion, peeled, cut through root end into 1/2-inch wedges

Stars of the Show for the Additional Toppings:

• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• 1 cup goat cheese, crumbled
• 2 plum tomatoes, halved, seeded, chopped
• 1/2 cup chopped green onions

And Action:

Preheat oven to 375 degrees.

For the marinade: Whisk together all the marinade ingredients and set aside.

For the grilled toppings: Spray a grill grate with nonstick cooking spray. Preheat grill. (I used a grill pan instead.) Brush sausages, red bell pepper, and onions with marinade and sprinkle with salt and pepper. Grill until sausages are cooked through and peppers and onion are slightly charred and crisp-tender, turning and basting occasionally with marinade, about 12 minutes for sausages and 8 minutes for the veggies. Transfer to a cutting board and cut sausages and veggies into slices.

Sprinkle each pizza with half of the mozzarella and parmesan cheese. Top each with half of the sausage, peppers and onion, then with half the goat cheese, tomatoes, and green onions.

Place pizzas on cookie sheets and into the oven. Bake 8-10 minutes until the cheese is melted and the crust is golden brown.

Spaghetti Bolognese

Crisco

Makes 4 Servings

Stars of the Show:

• 1/2 lb lean ground beef plus 1/2 lb Italian sausage - You can also use 1 lb of ground beef instead of the mix. I preferred the mixed meats.
• 3 tbsp Crisco Pure Olive Oil
• 1/2 lb mushrooms, sliced
• 1 large onion, diced
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp dried basil - I used fresh basil.
• I tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 3/4 lb uncooked spaghetti
• freshly grated parmesan cheese (optional)

And Action:

Heat a large skillet on medium-high. Add beef and sausage. Break up the chunks. Cook until no longer pink. Remove from pan with a slotted spoon and set aside. Discard drippings from the pan.

Return skillet to medium-high heat. Heat the oil. Add mushrooms, onion, and garlic. Saute until onion is translucent. Stir in salt and pepper.

Return beef to pan. Add tomatoes, tomato sauce, basil, oregano, and crushed red pepper flakes. Bring to a boil. Reduce heat to low. Simmer sauce for 20 to 30 minutes stirring occasionally.

While sauce simmers, cook pasta according to package directions. Drain pasta. Top with sauce. Serve with cheese if desired.

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received free Crisco Olive Oil products. All opinions are my own.

Mom's Turkey Breakfast Sausage

Pork sausage on a "diet" warrants a slap on the hand. The sodium content is high. Mr. Sideline Chef likes having pork sausage with his breakfast. In fact, breakfast tacos with sausage, eggs, hash browns, and cheese was the norm. I on the other hand am not so much a fan of the bloat but really enjoy the flavor.

The Flat Belly Diet Cookbook offers a fantastic substitute for pork sausage. Turkey sausage. This recipe is a great way to keep your sodium content in check. It's a great alternative that made me feel like this was something healthier to feed my family and start their days off on the right foot. While the turkey sausage is a little bit dry it was packed with lots of flavor. The sage really stood out and hints of maple shined through.

I think these sausages would be perfect for breakfast sandwiches, a side dish, or any other recipe that calls for sausage. These sausages are great for making ahead and reheating in the microwave during the week for a quick breakfast.

Mom's Turkey Breakfast Sausage

Flat Belly Diet Cookbook

Makes 8 Servings (Serving size = 2 patties)



Stars of the Show:

• 2 tbsp maple syrup
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp ground sage
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 1/4 lb extra lean ground turkey
• 2 tsp olive oil, divided

And Action:

Combine the maple syrup, pepper, sage, salt, and onion powder in a large bowl and mix with a fork until smooth.

Add the turkey and mix gently until the seasonings are evenly distributed. Roll into small balls about 1" each. I used a tablespoon cookie scooper and ended up with 16 balls.

Heat 1 teaspoon of the oil in a skillet over medium-high heat (This heat was too high. I ended up burning my first few. Medium heat was just right.) Place half of the balls in the skillet. Cook for 2 to 3 minutes per side, flattening with a spatula when flipped, (I formed the patties in my hand before adding them to the skillet.) until cooked through. Add the remaining 1 teaspoon oil and repeat with the remaining patties.

Nutritional Information Per Serving:
Calories: 100
Protein: 18 g
Carbohydrates: 4 g
Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 30 mg
Sodium: 190 mg
Fiber: 0 g

Jalapeno Cheddar Sausage Kolaches

As of yesterday February's Culinary Smackdown Battle - Hand Held "Pies" was officially launched. Who  better to set the tone than myself? Jalapeno Cheddar Sausage Kolaches.

I first met Mr. Sideline Chef while I was living in the Pacific Northwest in Washington State. I consider the Pacific Northwest my "back home" even though I was raised in Las Vegas, Nevada for the majority of my life. Rainy weather, the Pacific Coast, the rainy weather, and did I mention the rainy weather? I loved it all.

Moving to Texas seemed foreign to me when Mr. Sideline Chef took me South to get me acquainted with where my new home with him would be. Houston, Texas. Ick! The images I had painted in my head were those of men in cowboy hats, horses as the main mode of transportation, and a more "Western" feel. Not in the least bit. This wasn't West Texas. Houston looked like a garbage hole. To this day, 3 1/2 years later, I have not grown to love it here. I'll always love the Oregon/Washington area and Ohio/Pittsburgh (Mr. Sideline Chef is from this area) as my home.

When searching for our first place to live we were touring some apartment buildings and our stomachs began to growl. It was around brunch and didn't really know the area that well. We asked the leasing agent for a recommendation on where to eat. "There's a kolache..." "Bless you!" I interrupt. "...place just right down the road."

Kolaches? Obviously a Southern thing. We blew it off the way that a Texan would probably do to a coffee stand on every corner in the Pacific Northwest. We settled on a hole-in-the-wall donut shop. I don't know why they called it a donut shop when the number of kolaches outnumbered the donuts.

Curiosity tends to get the best of Mr. Sideline Chef and if you tell him "don't do it" he's going to do it. He ordered the infamous Jalapeno Cheddar Sausage Kolache. A sausage flecked with jalapenos and cheddar chunks was nestled between a pillowy bread crust. It was delicious.

To this day we frequent the donut shop. Not for the donuts but for the kolaches. Itty bitty would tell a different tale from the tell tell sign of maple glaze around his mouth and those giveaway sticky fingers. I have never thought to even make my own. That is, until one morning when returning home Mr. Sideline Chef tells me, "I thought you were the Pretend Chef." Heard him loud and clear.

Making kolaches is easier than getting dressed (even on a Sunday morning), loading itty bitty into the car, and driving a mile down the road and walking into a donut shop and picking a few of them up. Okay. That might be a stretch. The donut shop provides convenience but making them provides the quality. The hardest part is patiently waiting for the dough to rise two separate times or maybe it's picking your filling? Make them and find out.

You can even make these ahead, freeze, and reheat in the microwave for a quick grab and go breakfast.

Jalapeno Sausage Kolaches

Adapted from: Homemade Sausage Kolaches

Makes 12 Servings



Stars of the Show for the Dough:

• 2 (1/4 oz) packages dry yeast
• 1/2 cup lukewarm water
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/4 cup sugar
• 2 egg yolks
• 2/3 cup milk
• 1 tsp salt
• 4 cups flour

And Action:

In a small bowl dissolve the yeast in the warm water and set aside.

In a large bowl cream together the butter, shortening, and sugar until the mixture is light and fluffy.

Mix in the egg yolks, milk, and salt making sure to combine well.

Stir the dissolved yeast and flour and mix until the ingredients are thoroughly blended into a soft dough.

Place the dough in a large bowl that has been coated with cooking spray making sure to coat the top of the dough. Cover the bowl with a towel and set in a warm place to rise for 1 hour or until doubled in size.

Grease a baking sheet.

Divide the dough into 12 even pieces and roll into a ball. Flatten each piece into a circle and transfer them to the greased baking sheet. Place about 1 inch apart.

Let them rise again in a warm place for 45 minutes or until doubled in size.

Stars of the Show for the Filling:

• 12 Jalapeno Cheddar Sausages
• pickled jalapenos (optional)
• shredded cheddar cheese (optional)

*You can get creative and use whatever other ingredients you would like. Ham and Cheese. Bacon, Egg, and Cheese. The possibilities are endless. Just follow the next steps for filling.

And Action:



Failed first attempt. Be sure not to over stuff the centers!

Place the filling ingredients in the center of the dough circles being careful not to over stuff or else you will tear the dough like my failed first attempt. Lesson learned. Fold one side of the dough over the filling and roll to the other end of the dough. Pinch to seal. Liberally brush the tops with melted butter.

Bake at 425 degrees for 10-12 minutes or until golden brown.

These are best enjoyed when they are fresh from the oven but cooled down enough to handle.

#17 is now marked off on my "Stir The Pot"  page!

Make these or another hand held meat "pie" and be sure to link your recipe to the Culinary Smackdown Battle - Hand Held "Pies".  I would love to see the flavor combination you come up with! Your entry might win you the prize!

Ricotta Pasta with Sausage

Saturday was Game Day! Game Day is a holiday in our household. Our day revolves around football and all things Steeler Nation. Don't you dare walk into our home without wearing your badge of honor. Black and Gold or get the hell out. Okay. That's not exactly how it is. You can get away wearing whatever you want as long as it's not our opponents gear.

Case in point, Mr. Sideline Chef's mother came by for a visit and since she does not follow sports and we enjoy her company we cut her some slack and welcomed her into the craze that becomes Game Day. Before her arrival I made the executive decision that I would prepare a meal for all of us but with Mr. Sideline Chef's help. After pulling out a cookbook and reading a few titles and a few "Not feelin' that," we finally settled on a recipe for Ricotta Pasta with Sausage.

Off to the supermarket dressed in head to toe Steeler's gear we made our purchases and raced home to get the meal ready before his mom's arrival. Just as the pasta was being tossed into the ricotta cheese, butter, and Parmigiano-Reggiano mixture his mom knocked at the door.

We were able to sit down and enjoy our meal before kickoff. I'm sure she was overwhelmed with the f-bombs being dropped and the hollering at people who can't hear us. She kindly excused herself after thanking us for a delicious meal and a full belly and stepped back into the real world as she exited our home... where life doesn't revolve around football and all things Steeler Nation.

This pasta was so hearty and comforting and made for a perfect meal for Game Day. It's quick and easy to prepare and the clean up was a breeze. I've had macaroni and cheese a number of times but have never had a "mac n cheese" like this with ricotta cheese. I didn't even know if I would like the ricotta cheese. Let me tell you... it's a winning combination with the sweet Italian sausage... although... I would recommend using hot Italian sausage for more of a flavor boost and a kick.

Ricotta Pasta with Sausage

Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners

Makes 4 Servings

Stars of the Show:

This is the most I have EVER paid for a single ingredient... $14.99 for 13 oz

• 1 lb penne or ziti rigate
• salt
• 2 cups ricotta cheese
• 2 tbsp butter
• 1/2 cup Parmigiano-Reggiano or Romano cheese
• 1 medium onion, finely chopped - I only ended up using half the onion since Mr. Sideline Chef doesn't prefer to have a lot of onion in his dishes and I second guessed myself. I think it would have been delicious with the full amount.
• 2 tbsp olive oil
• generous handful of fresh flat-leaf parsley, finely chopped - I used dried parsley.
• black pepper
• 20 fresh basil leaves, shredded or torn - I used dried basil leaves since that's what I had on hand.
• 1 lb sweet Italian sausage

And Action:

Bring a large pot of water to a boil and add the pasta and salt the water. Cook the pasta according to the package directions.

Place the ricotta, butter, and Parmigiano or Romano in a large bowl.

Pillowy clouds of ricotta cheese, butter, and Parmigiano-Reggiano

Heat a large skillet over medium heat and add the olive oil and brown the sausage before adding the onions. Cook the onions for 5 minutes. Add the parsley and cook for another 2 minutes. Turn off the heat.

Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the basil and season with a little bit of salt. Toss and serve at the table.

Fancy-Pants Bangers 'N' Mash

You know when you get blackout drunk after chugging a fifth of After Shock your first time drinking and the next day you spend with your best friend, the toilet? Then how the scent of cinnamon makes you want to vomit for years after? Me neither. Sorry mom for getting drunk on a school night when I was 16.

How does the above story relate. Mashed potatoes. You know how you stuff yourself on mashed potatoes and get that incredibly achy-need to unbutton your pants feeling after doing so? Anytime I think of mashed potatoes my stomach turns and I remember that uncomfortable feeling and how disgusting I feel every time I eat them. I'm sure you can now understand my hesitation of making mashed potatoes for Mr. Sideline Chef whenever he requests them with every meal.

His work sent him back on the road and because I had already done the menu planning and a recipe out of Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners was on the lineup I set about making the meal for just the itty bitty and I. I cut the entire recipe in half to minimize leftovers and even portioned myself out a half serving of both the beef sausages and mashed potatoes.

After eating the perfectly portioned half serving I was left satisfied and not overly stuffed in that disgusting roll me through my bedroom door sort of a way. I even settled for an abnormally early dinner time, 4:30 p.m., in order to let the food settle before bedtime. Well played Pretend Chef, well played.

Bangers are a mild British pork sausage. I have never heard of bangers before this recipe. They can easily be substituted with any kind of mild pork sausage, beef, or chicken sausages. I chose a smoked beef sausage since our local market doesn't keep great stock of products.

The sausages are browned and then removed from the skillet while a red onion sauce is made with red wine and chicken stock and then added back to the skillet. The mashed potatoes have chives mixed in and are a creamy and delicious accompaniment to the sausages.

No need to unbutton your pants after eating this unless you over do it and in that case it most definitely is worth the achy belly. When will you ever learn?

Fancy-Pants Bangers 'N' Mash

Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners

Makes 4 servings

Stars of the Show:



Milk is not set out since I am weird about leaving it out for longer than need be.

• 2 tbsp olive oil
• 8 bangers or other sausages - I used Eckrich's smoked beef sausages. They were fulled cooked sausages.
• 2 pounds small red potatoes, cut into quarters
• salt
• 2 medium red onions, thinly sliced
• 1 tbsp fresh thyme leaves, chopped - I used dried thyme since that was already in my spice cabinet.
• 2 garlic cloves, chopped
• black pepper
• 1/2 cup dry red wine - I used Shiraz.
• 1 1/2 cups chicken broth
• 2 tbsp butter
• 2 tbsp cream cheese
• 3 tbsp fresh chives, chopped
• 1/2 cup milk
• 1/4 cup fresh flat-leaf parsley leaves, chopped - I used dried parsley.
• Juice of 1/2 a lemon

And Action:

Heat a large nonstick skillet over medium-high heat with the olive oil. Add the sausages and brown on all sides, about 3 to 4 minutes.

While the sausages are browning, start the mashed potatoes by covering the quartered potatoes in water in a medium saucepan. Bring to a boil, salt it, and cook the potatoes until fork-tender for about 10 minutes.

 Remove the sausages from the pan and place on a platter. Drain half the fat from the skillet (I skipped this step entirely.) then return the skillet to the stove top. Add the red onions, thyme, garlic, salt, and pepper. Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown. Actually didn't burn them like my other night's mishap. Add the red wine and chicken stock and bring to a simmer. Add the sausages back to the skillet and cook until the sauce is reduced by half, about 5 minutes.

Drain the potatoes and return to the hot pan to dry the potatoes out. Add the butter, cream cheese, chives, and milk to the potatoes and mash. Season with salt and pepper.

Finish the sausages with the chopped parsley and the lemon juice. You can either top the mashed potatoes with the sausages or lay them to the side.