Smoked Sausage Sauce and Fettuccine

We are a true spaghetti lovin family. It always brings my kids to the table.

Today is Halloween and before I start my day of pumpkin carving, trick-or-treating and cupcake making, I thought I might share with you all, my mother in law Ruby's Smoked Sausage and Fettuccine recipe. I usually make sauces on the weekend due to the time it needs to make a great sauce, but with this sauce, it can definitely be done on a weeknight. 

This recipe is very easy because it uses beef smoked sausage which is already fully cooked and spaghetti sauce mix which already has wonderful flavors in that little packet like, cheese, parsley, beef and pork flavoring, paprika, onion, garlic, oregano and lots of other Italian flavors that make any sauce taste like you have been cooking it all day. So here is mama ruby's recipe and Happy Halloween everybody!

For Sauce:

2 tablespoons olive oil

1-16 oz package of smoked sausage links sliced

1 -12 oz can of tomato paste

1 small onion sliced

1/2 teaspoon minced garlic

1 packet Lawry's Spaghetti Sauce Mix

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12-16 oz water

For pasta:

1 package of pasta noodles of choice

1 teaspoon salt

1 tablespoon olive oil

Directions for sauce:

Heat 2 tablespoons olive oil in a Dutch oven or large saucepan on medium-high heat. Place sliced onion in saucepan and cook stirring frequently until translucent and a little browned, about 2 minutes. 

Add garlic, stir and cook until garlic and smoked sausage slices. Cook mixture on medium heat until sausage has browned a bit, about 3-5 minutes. 

Add tomato paste and stir to combine. My family method is to fry the tomato paste for about a minute or two before adding the water, because that is what we do:)

Add water then stir, salt and pepper and stir, Lawry's spaghetti sauce seasoning and stir.

Lower heat to medium-low and cook stirring frequently for 15-20 minutes until sauce has thickened. 

Directions for pasta:

Bring 4 quarts water to a boil, add 1 tablespoon olive oil and 1 teaspoon salt.

Add pasta noodles to boiling water and cook them according to directions on package, usually around 10-13 minutes or until al-dente ( cooked but still has a bite)

Drain pasta well and add a bit of butter

I usually serve this meal family style since everyone always goes back for seconds.

This sauce can also be frozen if desired, by placing sauce that has been cooled into a freezer bag and placing in freezer. Can be frozen for up to 2 months.

Defrost by placing bag of frozen sace in fridge to thaw overnight. When thawed, place in sauce pan and warm on low-simmer until warmed through, serve with pasta a grated Parmesan.

Let me know what you think?

Freezing Food - Super Sloppy Joes

Ok so I am all about easy weeknight meals and I like to make enough to freeze half. I do not have a lot of time on my hands, and so freezing meals is something I love to do. When I know that tomorrow is gonna be a hectic day, I just pop a meal from the freezer in the fridge to defrost overnight. The next day after my hectic, aggravating, busy, circus day, I just warm it up and serve. People fed, crisis averted.  

I like to freeze other things like Chicken stew, Salisbury steak, Spaghetti sauce, Italian wedding soup, and even cupcakes without frosting!

My daughter likes to make her own yogurt freezer pops by cutting a small slit it cover of yogurt cup and adding a Popsicle stick and freezing for about 2-3 hours.

So freezer meals in this household is a must. It also saves us a lot of money in the long run.

So here is a recipe that I would like to share with you, that you can serve half and freeze half and it will make any hectic day a bit easier.

Super Sloppy Joes:

3 pounds lean ground beef

1 (12 ounces) can tomato paste

1 (16 ounces) can diced tomatoes 

2 packets MCcormick sloppy joe seasoning

1/2 teaspoon dry Italian seasoning 

2 tablespoons ketchup 

1 tablespoon Dijon mustard

toasted sandwich buns or bread of your choice

In a large pan on medium heat, begin by browning the ground beef and then draining off liquids. You may need to do this in two batches depending on the size of your pan. My pan is about 12 round and usually gets the job done.

When beef is browned and drained, add can of tomato paste and can of diced tomatoes. Combine and cook for about two minutes. I then added about 3/4 cup of water to mixture, and that is all I needed and i like my sloppy joes really thick. You can add more water as needed. Next add packets of sloppy joe seasonings and 1/2 teaspoon dry Italian seasoning then stir to combine. Add ketchup, Dijon mustard, stir and simmer on low for about 7-10 minutes stirring frequently so that mixture does not stick to bottom of pan. Adjust any seasonings to taste. Serve on toasted buns.

I used slices of rosemary bread that I picked up from the store.

And I made enough to add half to a ziplock freezer bag and freeze for next time we are in the mood for a quick, easy meal. From what I know, sloppy joes are good up to two months in the freezer, but in my house it never stays in the freezer that long. 

Just defrost overnight in fridge and either warm in pan on low or microwave in three minute intervals stirring at intervals and serve.

Let me know what you like to freeze?

Easy Low Country Smothered Pork Chops

When I saw this recipe on the Food Network by Paula Deen, I was hooked!

For me it looked like an easy meal, and for me it is.

I love meals that I can just simmer on the stove for a while, so I can get other things done like answer e-mails, catch a tv show, pay a few bills online or start the side dishes. This dish allows me to do just that. The gravy that the chops make is so delicious and it is total comfort food.

4 center-cut pork chops

Salt and ground black pepper 

1 tablespoons butter 

1 tablespoon olive oil

1/4 cup all-purpose flour for dredging 

1 green bell pepper, cut into strips 

1 yellow bell pepper, cut into strips

1 yellow onion, sliced

3 cloves garlic, minced 

2 cups chicken broth 

3 dashes Worcestershire sauce

I begin by seasoning the chops with salt, pepper, then dredge the chops in flour and shake off the excess. Add the olive oil and the butter in a skillet over medium heat so the butter melts. Add the pork chops to pan and brown well, about 3 minutes per side. Remove from pan and set aside.

Add the bell peppers and onions, to the skillet and cook until softened, about 3 minutes. Add in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to one side of the skillet. Add the pork chops to skillet and place vegetables on top of chops. Pour the broth in and sprinkle in the Worcestershire sauce. Cover skillet with foil or top, and turn the heat down to simmer for 45 minutes or until chops are tender and delicious!

Pair this with a side of mashed potatoes and a veggie and you've got yourself a wonderful family meal.