Sausage, Peppers & Onions

Although this classic has many versions, I, too, have
also created my own version - Enjoy!

You will need:

6-8 Pork Sausages (sweet or hot)
2 Green Peppers
1 Red Pepper
1 Yellow Pepper
1 Large Vidalia Onion
2 Cups Chicken Stock
3 oz. of Tomato Paste
3-4 Cloves of Garlic
1/2 Tsp. Rubbed Sage
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
1/4 Tsp. Fennel Seed
Salt & Pepper

Sausage:

2 Choices of cooking sausage:

Coat each sausage with a little Olive Oil and place
on Med-High Grill or fry pan; turning frequently
until lightly browned all over.

I prefer the grill because it really brings out the
flavor! Let's move on...

Place cooked sausage in tin foil and set
aside. Meanwhile, wash the Peppers in cold
water and cut slices of about a 1/4" in width.
Do the same with the onion. Place the Peppers
and Onion in a deep skillet and coat the
peppers/onion generously with olive oil.

Place Heat on Medium; Sautee for about 10 minutes
(with the lid on) and add the garlic; cook an
additional 3 minutes and then add chicken stock,
tomato paste and herbs.

While this is cooking, take the sausages and cut
into medallions. allow Peppers/Onion to cook
COVERED for another 8-10 minutes.

Add the sausage medallions into the mixture and
gently mix together ingredients. Cook for another
5 minutes and serve over spaghetti or on a hoagie!
You can also grate some Asiago or Parmesan Cheese
as a tasty garnish too! Freeze the remainder in
canning jars or resealable containers.

Bon Appetite!

Chef B's Meatballs

2 lbs. Ground Beef (80/20)
1/2 C. Fresh Grated Asiago Cheese
1/2 C. Fresh Grated Parmesan Cheese
1/4 C. Fresh Grated Pecorino Romano Cheese
1 Tsp. Finely Chopped Fresh Oregano
1 Tbsp. Finely Chopped Fresh Basil
1 Tbsp. Finely Chopped Fresh Parsley
1/4 C. Finely Chopped Shallot or Onion
4 Cloves Finely Chopped Garlic
3/4 C. Breadcrumbs
4 oz. of Tomato Paste
Splash of Worcestershire Sauce
2 Eggs
Salt
Pepper

Mix all ingredients together with your hands just
until blended and make 1.5" width meatballs - these
meatballs are larger than normal, but they're perfectly
sized to make meatball Subs with or use them with my
homemade BBQ sauce (Click Here for Recipe).

Place meatballs on foil lined baking sheet and bake
at 375 for approximately 20-25 minutes.

Bon Appetite!

Chef "B"s BBQ Sauce

40 oz. Bottle of Catsup
1/2 Cup packed Brown Sugar
1/2 Tsp. Dry Mustard
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
3 Tbsp. Paprika
1 Tbsp. Yellow Mustard
1/4 Cup Honey
3 Tbsp. Molasses
2 Tbsp. Worcestershire Sauce
4 oz. Tomato Paste
Splash of Hot Sauce
Juice from 1 Whole Lemon
1/2 C. Cold Water
1 Tbsp. Apple Cider Vinegar
Salt (to taste)
Pepper(to taste)


Whisk all ingredients in a mixer bowl and place
on low/med heat in a medium saucepan for approximately
20 minutes - stirring occasionally. The heating of all
the ingredients allow them to release all the flavors
and blend together! Allow to cool and store in an air-tight
container.

For easy dispensing of what you need, I recommend
using a condiment plastic squeeze bottle (like the
ones you use in restaurants or diners). This is a thick
and hearty BBQ sauce! I would also recommend storing what
you have leftover in Ball (Mason) Jars.

This sauce is perfect for my Cheese-filled BBQ Bacon-wrapped
Chicken Breast


Bon Appetite!

Baked Cheezy-BBQ-Bacon Chicken

2-4 Skinless & Boneless Chicken Breasts
1/2 C. Shredded Cheddar Cheese
1/2 C. Asiago Cheese
1/2 C. Parmesan Cheese
1 lb. Center Cut Bacon
Chef "B"s BBQ Sauce for Topping (Click Here for Recipe)

=======================================

Take a thin-bladed knife (fillet knife works good)
and cut "pockets" into the chicken breast lengthwise.
Combine all 3 cheeses (You can decide what cheeses
you would like) and stuff them into each chicken breast.

Take strips of bacon and wrap each entire breast (not
lengthwise) and place on a baking sheet (tinfoil lined)
and bake at 400 degrees for approximately 20-25 minutes
or until bacon is "crisp".

Remove breasts from baking sheet and generously drizzle
or coat each breast in BBQ Sauce. I recommend heating up
the BBQ sauce and using a ladel to coat the breasts.

Bon Appetite!

Sun-Dried Tomato Pasta-Italiano

You will need:
1/2 lb. Pasta (Penne is preferred)
4 Whole Sun-Dried Tomatoes (in olive oil)
2-3 Cloves Garlic
1 Tbsp. Fresh Chopped Parsley
1 Tbsp. Fresh Chopped Basil
1/2 C. Grated Parmesan Cheese
1 Tbsp. Butter
2 Tbsps. Olive Oil
2 Tbsps. Olive Oil (from Sun-dried Tomato Jar)
Salt / Pepper

Add pasta to a pot of salted boiling water. Boil
for approximately 8-10 minutes or until desired
tenderness. While pasta is boiling, prep remaining
ingredients:

Coarsely chop tomatoes and set aside.
Coarsely chop Parsley and Basil and set aside.
Finely chop Garlic cloves and set aside.

In a small skillet, add sun-dried tomatoes, garlic,
butter, 2 Tbsps. Olive Oil and 2 Tbsps. Olive Oil
from the sun-dried tomato jar (that oil is infused
with the sun-dried tomato and adds excellent flavor
to this dish!). Add a pinch of Salt and Pepper. Cook
on Medium heat for about 3-4 minutes, stirring
occasionally. (Don't overcook or burn the garlic!)
Turn off heat and set aside.

Drain the pasta and toss in the Parsley and Basil.
Scoop out pasta on a plate and drizzle over the
Sun-Dried tomato mixture over the pasta. Sprinkle
with grated Parmesan Cheese. Add Salt / Pepper to
taste.

I'm sure there are other recipes out there very
similar to this one, but I'm sharing this one with
you because this is my version ...bon appetite!

Crispy Chicken Cutlets

You will need:
3-4 Boneless and skinless Chicken Breasts
2 Eggs (for dipping)
Olive or Vegetable Oil (for frying)
Crispy Coating Mixture (recipe follows)

=========================================

Rinse the chicken breasts in cold water and set aside. Crack 2 eggs in
a shallow dish. Add a splash of milk and quickly wisk - set aside.

Prepare Coating Mixture:

1 C. Italian Breadcrumbs
1 C. Plain Panko Breadcrumbs
1/4 C. Finely chopped fresh Parsley
1 Tbsp. Fresh Thyme
1/3 C. Fresh grated Parmesan Cheese
1/2 Tsp. Ground (or Fresh) Ginger
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt and Pepper (to taste)

My recommendation: TRY to use FRESH Parsley and Thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back - this method will allow you to zip up the bag and shake it all up!

Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture.

Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the corse breadcrumbs sticksto the cutlet. Shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets.

In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.

I have been modifying and re-modifying this recipe multiple times and have found that this recipe is very tasty, crispy and makes very moist cutlets - Bon Appetite!

Italian Triscuit "Snackers"

You will need:

8-12 Triscuits (I prefer Garden Herb)
1 Roasted Pepper
Fresh Basil Leaves
Parmesan Cheese
Olive Oil
Salt & Pepper

Arrange Triscuits on a foil lined baking pan (or toaster oven pan). Place a whole fresh basil leaf onto each triscuit. Cut Roasted Pepper into squares and place on each Triscuit over the Basil leaf. Season with Salt and Pepper. Drizzle Olive Oil over each one. Sprinkle with fresh Parmesan Cheese and place into toaster oven or oven at 400 degrees for about 3-4 minutes or until the cheese is lightly browned.

This "Snacker" is SO refreshing with the sweetness of the basil and the roasted pepper adds a fresh garden taste and remains juicy while delivering a crunch of the Triscuit ... - Healthy, Delicious and almost fat-free!

Bon Appetite!