After taking care of the twins all day, hustling on my startup, WeMontage, and grinding to make connections for this blog, I needed to fix dinner-something for the wife and me, and the kiddos, who are uber picky! I got inspired to cook chicken sausage with peppers and onions, with a twist. I’ve never made it before, but my instincts are usually pretty good.
So here’s what I did.
All the ingredients I used are in this first pic., except for the organic mushrooms and organic chicken stock, which I remembered to add later. That’s chopped garlic in a jar behind the cream, but I revised it to use fresh garlic, which tastes so much better. I used sea salt and fresh cracked black pepper, and I used two packs of chicken sausage, not one.
Here’s a video of me cooking this recipe on Good Day Wisconsin:
– 2 packs of organic sweet Italian chicken sausage
– 1 can of whole tomatoes (I used organic)
– 1 pack of organic mushrooms
– 1/3 cup organic heavy whipping cream
– 1 whole green pepper (seeds removed)
– 1/2 of a large white onion
– 1/2 cup of organic chicken stock
– 2 to 3 cloves of fresh garlic
– Bowtie pasta
– 1/2 tbsp of salt and black pepper (each)
Preparation time is 20 minutes
Cook time is 20 minutes
Serves 6 to 10 people
First I put the green pepper and onion in the food processor, ’cause ain’t nobody got time to cut no onions and peppers with twins running around!
I added the peppers, mushrooms, and onions, along with the salt and pepper, to a really large sauce-type pan with lots of olive oil and put it on high heat. Add the garlic right before you add tomatoes-you don’t want to burn the garlic.
From there, I drained the juice from the tomatoes (personal preference) and cut them into halves and some thirds (for the larger tomatoes) and added them to the pot.
I let all that cook on high heat until the peppers, onions and mushrooms were done (about 5-10 minutes). I didn’t let the oil cook out of the pan.
I chopped up the raw sausage, which makes my life easier when I have to cut it into even smaller pieces to feed the kids tomorrow! In went the chopped sausage to the pot, along with the chicken stock.
I added the heavy whipping cream. I mean, just ’cause. Why not, right?
Down went the temperature to medium heat, and on went a cover for the pan! I let it cook for 10 minutes covered, then 5 minutes uncovered.
And it looked like this when it was done. Pretty fresh, right?
And it tasted grrrrrreat!!
My wife came downstairs and said I “put my back into it.” It was really delicious.
It took about 40 minutes, all in. It would’ve been faster, if I wasn’t taking these darned photos!
I served it over rice, but in the future, I wouldn’t use that flavored rice I bought (in the first photo), I’d just use regular white or brown rice. The flavor in that rice was detracting from the delicious sauce.
[Update] At the suggestion of Janine Huldie, in the comments, I just bought some bowtie pasta and it was better than that flavored rice. 🙂
[Update Update] I fed it to the kiddos the next day and they gave it a sideways thumb. Here’s Thaddeus and Zoe notsomuch enjoying an otherwise delicious meal.
¡Buen provecho! (Bon Appétit!)
What types of meals do you get inspired to cook after a long day hustling on your business?
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