Sausage and Peppers and Onions Oh My!

Tonight’s dinner is Nick’s moms recipe for sausage, peppers and onions. It was so easy to make and very tasty. Needless to say we ate ALL of it.

Ingredients:

Italian Sausage

1 Onion

1 Green Pepper

Olive Oil

Good Seasons Zesty Italian dry seasoning packet

Here’s what you do:

Preheat oven to 350 (or 400 depending on your oven). In one casserole dish place your sausages and fill it up about half way with water. I used Italian Chicken Sausages. Slice the onion and green pepper. In another casserole dish combine the onion and green pepper, a drizzle of olive oil and half a packet of Good Seasons Zesty Italian dry seasoning. Cook  side by side for 45 minutes.

When timer goes off take both dishes out. Place sausages on a plate and let cool for a few minutes. Add about half of the water that was in the sausage to the dish with the peppers and onions. Once the sausages are cool enough to touch, cut them into pieces. Put the pieces of sausage and the remainder of the Italian seasoning packet in with the peppers and onion. Stir it all up, making sure to scrap up any pieces stuck to the bottom of the dish. Put back in oven for another 30 minutes. Grab a Kaiser or Italian roll and ENJOY!

Unfortunately I did not make enough for any leftovers. Next time I will plan on using 2 packages of sausages, 2 peppers and 2 onions. This is also a great dish to make and carry in either a crock-pot or casserole dish and bring to a party. Who doesn’t love sausage, peppers and onions?

Katie's Kitchen – UPDATE

UPDATE – March 25, 2009  10:20 am

This meal was not as good as I anticipated. I thought it was going to be spicy and full of flavor and it wasn’t at all. I substituted the pork for chicken which turned out to be somewhat dry. This is not a meal I would make again. Nick said he enjoyed it but was definitely not one of his favorites. If you are still interested in the recipe let me know.

As you may or may not know, my father was in the hospital for a while and therefore my cooking was put on hold. But I’m back… although with a cold. Tonight I’m making New Mexican Green Chile Stew with chicken. I found the recipe in the Crock Pot Recipe Card Collection book at my grocery store. I was unable to find the recipe online, so if your interested in it, let me know and I will share. The recipe calls for pork, but I’m substituting with chicken. It also includes salsa verde (green salsa) and green chiles. So it should be spicy. Stay tuned to find out how dinner turned out.

Katie's Kitchen – Dinner Update

UPDATE – March 9, 2009 7:32 pm

 

This meal is fantastic!!! It’s extremely savory, tangy and spicy. This dish is packed full of flavor. I had a tough time finding canned tomatilla’s so grabbed a green tomatilla chunky salsa in the taco aisle instead. I used one cup of that as a substitute. If you want your taste buds to explode, this is the dish for you. I will definitely make this meal again. Its easy, inexpensive and just fantastic. Next time, I will plan to have some tortilla chips at hand so that we can dip them in the tomatilla salsa. It leaves a lot of extra salsa. I wouldn’t keep it for too long though as it requires fresh cilantro. I give this meal a 10 out of 10.

 

Nick’s thoughts on the meal:

The tomatilla salsa was 50 times better than any I’ve ever had out. I usually don’t like it out, but liked this version. (Maybe its because I put a lot of love into it.) For having a whole jalapeno, it wasn’t nearly as spicy as I anticipated.  Definitely a repeat meal. Another home run!

 

What’s for dinner tonight? Chicken Breasts with Tomatilla Salsa. I can’t wait! I am in love with the tomatilla sauce at On the Border and now I have a recipe for something similar. Here’s the link to what I’m cooking tonight. Make sure you check back to see how it turned out.

http://www.bhg.com/recipe/chicken/chicken-breasts-with-tomatillo-salsa/