Turkey Sausage with Vegetables and Herbs

The Kentucky Fresh Cookbook by Maggie Green includes recipes to fit the season. The recipes take into account what vegetable is in season and what is locally available. Nutrition information is not included but if you have been cooking for a while you will know what to substitute for healthier options. The recipes are simple it is easy to add other vegetables or meats or substitute items.

I made Chicken Sausage with Squash and Fresh Herbs, p. 211. I had some turkey sausage so that is what I used instead of chicken sausage. I added red pepper, and tomatoes as the recipe suggested. The recipe calls for kalamata olives, capers, summer squash and red onion.  Great flavor and a perfect recipe for this time of year with all the fresh produce available.  Make some rice or Parmesan bread to go with it.  Pair with a bottle of white wine such as Riesling or Chardonnay.

Wok Wednesdays – August

              Liang Nin Xiu’s Moon Hill Corn and Beans, p. 132 – The Breath of the Wok

Liang Mian Xiu’s Corn and Beans is a very simple summer meal. Ingredients include corn on the cob, green beans, chopped coarsely, garlic ginger, fresh chilies tomato, sugar and salt. I didn’t have any chilies so I used red pepper flakes.  Stir fry ingredients and enjoy.  Pairs well with Pork and Cucumbers.

 

Whiskey Sunset

 

 

 

 

 

 

 

 

 

 

This is adapted from a recipe I found in Cooking Light magazine a couple of years ago.

I think their version had less calories.  I call it Whiskey Sunset.  A great drink to enjoy the solar eclipse, where ever you are on Monday.

Add ice to a bourban/whiskey glass.

Add:

1 oz. bourbon

1/2 oz. Campari

1 tsp. cherry juice, plus 2 cherries.

Fill the rest of the glass with tonic water.  Mix well.

Steak Bites and Potatoes

A combination of two recipes for a time when you want a quick meal of steak and potatoes.


Print Recipe
Steak Bites and Potatoes
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Cuisine dinner
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
people
Ingredients
  • 1 pound rib eye or sirloin steak cut into bite size pieces
  • 2 teaspoons Emerill Essence
  • 3 Tbs. olive oil divided
  • 4-5 red potatoes cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1/2 teaspoon cumin
  • 1 teaspoon thyme and basil
Instructions
  1. Cut steak into bite size pieces. Mix with 1 Tbs. butter and 1 Tbs. olive oil. Add salt and pepper to taste.
  2. Pre-heat oven to 400 degrees. Put foil on a baking sheet.
  3. Cut potatoes and pepper into bite size pieces. Mix with 1 Tbs. olive oil, thyme, basil, salt and pepper. Place on baking sheet. Bake for 20 to 25 minutes.
  4. Heat one tablespoon olive oil in a skillet. You can also place these on the grill and cook until done. About 3-5 minutes each side for medium.
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