Sausage “Alfredo”

For some reason I’m drawn to the dishes that are a play or rip-off of other dishes.  I’m not sure why.  Maybe I feel like this play-on-another-dish is an underdog and I kind of feel like Robin Hood, giving that dish a chance.  Or I could feel a little like Peter Pan, with the dishes that never want to grow up and be the big, bold dish it could have been.  No, stay, play, have fun!  Or, maybe it’s just that these dishes are easier than the actual dish.  Ya, I have to go with that last one.  As much as I’d like to be Robin Hood or Peter Pan, I just don’t look good in tights.  


1 Pkg Hillshire Farm smoked sausage
12 oz cooked pasta, drained
2 cups heavy cream
1 Tbs Italian seasoning
1 Tsp garlic salt
½ cup grated Parmesan cheese
1 pt cherry tomatoes, halved
2 cups frozen peas


Prepare pasta according to package directions, drain and set aside.

While preparing pasta, cut sausage in ½” – 1″ thick slices.  Preheat a large nonstick skillet over medium – high heat.  Sauté sausage for about 5 minutes, until crispy.  Drain any grease.  Add cream, Italian seasoning, and garlic salt.  Bring to a boil and reduce heat to a simmer.  Add tomatoes and peas. Simmer 4-5 minutes or until mixture begins to thicken.

Stir in Parmesan and add to pasta.

Wine Pairing Suggestions:

White Burgundy

Serves 6 – 8

Total time: 30 minutes

Sausage "Alfredo"

Sausage “Alfredo”

*Derived from: Hillshire Farms

Crispy Cod and Roasted Tomatoes

I’m a kitchen gadget girl. “Ooh, does the belong in the kitchen? I MUST have it! What? It was part of some magazine survey of the 10 useless kitchen gadgets? Clearly whoever wrote that article has no idea what they are talking about because THIS I will use!” Says me, all the time. Unfortunately for me, this is the one gadget I could really use, but don’t have. A fish spatula. Even to me that sounds a little crazy. “A fish needs its own spatula? Really, because I’ve got this red one. No? How about the green one? Really? Ok, no one turns down the purple. I mean, come on, it’s purple , no one turns down the purple. You are turning down the purple. Well, I’ve two black and a silver left.” And they won’t work as well on delicate fish like a fish spatula will. I think I need to buy one . . . What are you doing this weekend??

Roasted Tomatoes


2 Tbs capers
1 Tbs olive oil
1 pint cherry tomatoes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup thinly sliced basil (best way to slice basil: roll each leaf into a thin tube and slice)
1 cup panko
1 Tbs chopped fresh parsley
2 tsp chopped fresh thyme
4 (6 oz) Alaskan cod
1/4 tsp kosher salt
1/2 tsp ground black pepper
2 Tbs olive oil, divided (with a small amount extra for brushing on fish)


Roasted Tomatoes: Preheat oven to 400°.  Combine first 3 ingredients in a large ovenproof skillet; toss to coat.  Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Bake at 400º for 20 minutes.  Remove from oven; top with basil.

Cod: Combine panko, parsley, and thyme in a large zip-lock bag.  Lightly brush cod with olive oil; sprinkle with salt and pepper.  Gently toss cod in zip-lock bag to coat.  Heat 1 Tbs olive oil in nonstick skillet over medium-high heat.  Add to fillets to pan; cook 3 minutes on each side or until desired degrees of doneness.  Repeat procedure with remaining oil and fillets.

Wine Pairing Suggestions:

Fume Blanc
Pinot Blanc
Sauvignon Blanc

Serves 4 large portions
Total time: 40 minutes


*Derived from Cooking Light 

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Green Beans & Summer Vegetables

I don’t know about you, but I really struggle with green beans.  They never seem to turn out right.  To taste like something I’d want to eat again and again.  Well, unless I add bacon, but I don’t think that really counts.  It seems I either over cook them or they are just . . . blah.  I think I’m on to something with this recipe, though.  The idea is to cover up the taste of the green bean!  These flavors actually work really well together and this is something I will make many more times.


1 Tbs extra virgin olive oil
1 large shallot, thinly sliced
1 Tbs finely chopped oregano (or 1 tsp of dried)
1/2 cup white wine (can sub vegetable broth)
1 lb green beans, trimmed
1 medium summer squash halved and cut into 1″ pieces (can sub zucchini)
1 cup halved cherry tomatoes or grape tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper


Heat oil in large skillet over medium heat.  Add shallot and oregano and cook, stirring often, until softened and beginning to brown, about 2 minutes.  Add wine (or broth) and bring to a boil.  Add green beans, reduce heat to simmer, cover and cook 10 minutes, stirring once.  Add summer squash (or zucchini) and tomatoes, continue cooking until vegetables are tender, about 10 minutes.  Season with salt and pepper. 

Serves 6

Prep time: 10 minutes; Cooking time: 20 minutes

Greenbean salad

*Derived from EatingWell via Kitchen Daily