Stacey's Stove ~ Sausage & Peppers

Sausage & Peppers

Sausage and peppers remind me of baseball. You cannot go to a Red Sox game without having a sausage and pepper sandwich. And you cannot have a sausage and pepper sandwich at a ball game without having a beer in the other hand.

Well since I was making these on a cold, snowy, Sunday afternoon, I decided to add the beer to the sausage and peppers recipe.

Here's what you'll need...

Olive Oil, Sausage, Peppers, Onions, Pasta Sauce, Beer, Crushed Garlic,

Red Pepper Flakes, Oregano, and Basil

Preheat oil over medium heat...

Add sausage links and cook until browned, turning often...

Meanwhile, slice peppers and onions....

Once sausage is browned, remove sausage from pan and set aside...

Add peppers, onions, and garlic to pan...

Cook until peppers and onion are tender...

Once sausage has rested (10 mins), slice into pieces.

(that's my tomato slicer thingy...I've never used it to slice tomatoes, but it's great for everything else!)

Add the sauce, beer, sausage, oregano, basil, red pepper and simmer, covered, for 20 - 30 minutes...

Serve on bulky rolls...Sprinkle with parmesan cheese...Enjoy!!

Leftovers are also great served with pasta!!!

SAUSAGE AND PEPPERS...

1 lb sausage (sweet or hot)

1 large onion, sliced

2-3 peppers (green, red, or both), sliced

1 Tbsp crushed garlic

1 jar pasta sauce

4 Tbsp Olive Oil

1 can of beer (can substitute with red wine or omit)

1 Tbsp Oregano

1 Tbsp Basil

dash of red pepper flake

Parmesan cheese (optional)

Salt & Pepper

Heat oil in dutch oven or skillet.

Brown sausage over medium heat.

Remove sausage and add peppers, onions, and garlic; cook until tender.

Slice sausage and return to pan.

Add sauce and beer, and seasonings and simmer, covered, for 20-30 minutes.

Serve on bulky rolls. Sprinkle with parmesan cheese. Enjoy!!

Stacey from Stacey's Stove

Stacey's Stove ~ Oreo Peanut Butter Brownies

Oreo Peanut Butter Brownies

**Disclaimer to {SIG} Readers...we are not responsible for any weight gain from this recipe or any tummy aches because it has all been eaten in one sitting.  Thank you!**

I stumbled upon a variation of this recipe on Pinterest. I heart Pinterest!  If you haven't ventured into the Pinterest world, you must do so, like immediately! Pinterest will turn you into the best chef, baker, crafter, gardener, fashionista, I could go on and on.

Okay, back on track...Oreo cookies, peanut butter, and brownies...whoever the genius was behind this recipe was certainly dessert deprived...I mean, how else would you dream up such a sinful combination? 

Here's what you'll need...

Oreos, Brownie Mix, Vegetable Oil, Egg, and Peanut Butter (optional)

Preheat oven to 350 degrees.

Line a muffin pan with paper liners (notice the pretty liners!)...

Decisions...Decisions...to peanut butter or not to peanut butter?

I made half with peanut butter and half without.

Spread some peanut butter on Oreos... 

Place 2 Oreos in each liner...

Prepare brownie mix according to package...

Add Brownie mix to bowl and add oil, water, and egg. Mix well...

Using a spoon, top the Oreos with the brownie mix... 

Ah-mazingly, you will have just enough to generously cover the Oreos!

(Okay, I lied...there may be a little left over. Okay, listen carefully...don't worry, it won't go to waste. I have plans for that leftover batter...big plans.

Wait, before you read on, look around, make sure no one's looking...is the coast clear? Okay, good...read on...

Disclaimer...Raw Eggs Should Not Be Consumed...

Once you have filled the muffin cups (and if you're like me, you ignored the above disclaimer), make sure the room is clear...and using your spatula, lick that bowl clean! If you close your eyes while doing this, you may be transported back to your childhood, sitting on the counter, metal bowl and spatula in hand! Ahh, the memories.

Bake at 350 for 20 minutes. Allow to cool for 10-15 minutes. 

Pictured without peanut butter (I used Springtime Oreos, hence the yellow!) 

Pictured with peanut butter

My daughters reluctantly (with smiles on faces) agreed to be taste testers.

Aren't I a horrible Mother!

Enjoy!!

Stacey from Stacey's Stove

Stacey's Stove ~ Yummy Chicken Quesadillas

**Stacey is a great cook and we are glad to have her, enjoy!**

I just loathe Mondays (yes, I know, they come 52 times per year. You would think one would get use to this day...but no, not me!) The Superbowl had me up way beyond my bedtime, so I was - as my Mother would say T-I-R-E-D (Did your Mother do that too? "Someone's T-I-R-E-D!!" I honestly think that was the 1st word I learned how to spell?)

Knowing that I didn't want to spend the entire evening in the kitchen, this was a quick dinner choice, one that had me out of the kitchen by 6:00 PM (Yay, go me!!!)

An easy weeknight meal that's wholesome and delicious.This is a versatile dish. Add your favorite veggies, swap out chicken for steak, or leave out the meat to make it a veggie quesadilla.

Here's what you'll need...

Chicken, peppers, garlic, taco seasoning, sour cream, montery jack cheese,

EVOO, flour tortillas, and butter (not pictured)

Dice up chicken and coat with taco seasoning...

Heat up olive oil over medium heat...

Meanwhile, slice the peppers...

Add chicken to the skillet and allow to cook for 2-3 minutes...

Turn chicken, add a few pats of butter, and cook an

additional 5-7 minutes. Transfer chicken to a plate...

Add peppers to pan with 1 TBSP of minced garlic...

While the peppers are cooking, shred the cheese...

Once peppers are tender, remove from pan...

Using the same skillet, arrange the quesadillas...

Add a pat of butter to the pan, place a tortilla shell in the pan, top with cheese, chicken, peppers, and more chicken...

Transfer to a cutting board, slice, and enjoy!

Enjoy!!!

Stacey from Stacey's Stove

Stacey's Stove ~ Chicken Club Ring

Yesterday afternoon, Hubby and his friends were outside working

on their ice fishing shack and I needed to throw something quick together for lunch.

(Every year, the “he man woman haters club” treks up to Lake Winnipesaukee,

New Hampshire, for their annual ice fishing tournament.

They sleep in the “Shrek Shack”, drink beer, complain about women, and eat!

I’m not so convinced that they even really fish?)

Shawn and friends in front of the Shrek Shack

I was introduced to this recipe at a Pampered Chef party many years ago,

and it quickly became my go to recipe for lunches whenever company is over.

This recipe is so versatile.

You can add crumbled bacon, walnuts, grapes, whatever you'd like!

Swiss cheese can sometimes be overpowering,

so feel free to swap it out with the cheese of your choice - any will do!

Here's what you'll need...

Crescent Rolls, Swiss Cheese, Tomatoes, and Chicken Salad.

Preheat oven to 375 degrees.

On a baking sheet (or baking stone),

arrange the crescent rolls in a circular shape,

overlapping each one.

This does not have to be in a circular shape. 

Go on, get crazy, get creative...

Valentine’s Day is coming up...make a heart shape!!

Using an ice cream scoop, scoop the chicken salad onto the wide end of each triangle.

Add any optional ingredients (bacon, walnuts, grapes, etc.)…

Next, slice the tomato…

Layer the tomatoes on top of the chicken salad…

Split the cheese slices in half and layer on top of the tomatoes…

Fold the points of the crescent rolls over the filing, tucking under the bottom…

Bake for 20-25 minutes until deep golden brown…

Serve immediately.

If you want to get fancy schmancy,

place the chicken club ring on a platter

and serve chips or fresh veggies with dip in the middle. 

Enjoy!!

Stacey

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