Roasted Sausages with Red Grapes, Polenta, & Gorgonzola

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Guys. I made this recipe for Roasted Sausages with Red Grapes, Polenta, & Gorgonzola and realized a few things about myself.

1. I have a really difficult time photographing sausages. I mean, it’s just not the easiest thing to take a pretty picture of.

2. I have the maturity of a tween. I had a tough time not writing “hard” and “sausage” in the same sentence up there. And, there, I did it anyway. There’s also a bit in the recipe below about pricking the sausages and I just can’t even…I’m so sorry. Now you know, I’m secretly twelve.

Anyway, innuendo and (lack of) maturity aside, this dinner was one of my favorites as of late! I mean, it’s SO EASY. I really love and appreciate that these days. Few dishes, few ingredients, little hands-on time, and tons of flavor. WIN. Also, I’ve been super intrigued/terrified of all the cooked grape dishes I’ve seen around the internets. I’m super picky about my grapes, I like them firm (heh). I like a taught grape, okay? The thing is, when you roast them, there’s no worry about having grapes in their prime. They can be going south and it’s all good. I first delved into the cooked-grape-territory a few weekends ago with this number from Smitten Kitchen. So amazingly good as part of a cheese spread. After I learned how amazing a warm grape could be, I totally bookmarked this recipe from Molly of Dunk and Crumble’s book Sheet Pan Suppers. It’s a cookbook I will certainly be referring to often. It’s such a clever concept and I am totally in love with this recipe. I mean it’s so simple, savory, sweet, spicy, and delicious. Perfect for weeknight dinners, a little different, a little fancy, and great for pretending to be a mature-adult-person who doesn’t crack-up at sausage jokes and stuff.

[recipe]

Print Recipe

Roasted Sausages with Red Grapes, Polenta, & Gorgonzola

Serves 4

From the book Sheet Pan Suppers

Olive oil cooking spray

1, 18 ounce, tube prepared polenta

1 small red onion cut into 1/4-inch thick half moons

2 cups, stemmed, red seedless grapes

2 tablespoon olive oil

1/4 teaspoon kosher salt

6 links hot Italian sausages (or mild if you prefer)

1 teaspoon fresh thyme leaves

2 tablespoons crumbled gorgonzola cheese, plus an additional 2 tablespoons for serving

Preheat the oven to 425ºF with one rack about 4 inches from the broiler and the other in the center. Mist a sheet pan with cooking spray, or lightly brush some olive oil over the entire surface (this is what I did).

Remove the polenta from it’s packaging and slice into 1/4-1/2 inch rounds. Place in a single layer on the prepared sheet pan.

Toss the red onion and grapes with the olive oil and salt in a medium bowl. Scatter over the polenta and arrange the sausages evenly around the grapes and onions. Prick each sausage once or twice with a fork. Sprinkle with the fresh thyme leaves.

Bake until the sausages are cooked though and the grapes start to wrinkle, about 30 minutes. Remove the pan from the oven and heat the broiler. Scatter 2 tablespoons of the gorgonzola over the sausages. Broil to melt the cheese and brown the sausages. About 3 minutes.

Serve the sausages over the polenta with the grapes and onions. Sprinkle with the additional gorgonzola to serve, if you like.

[/recipe]

Recently on Betty Crocker: Freezer Burritos and Cheesy Brown Rice Broccoli Casserole

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Turkey and Bean Freezer Burritos

Turkey and Bean Freezer Burritos

Happy (late) Wednesday, frens!

How’s the spookiest week of the year going for you? My mom is in town all week! and we’ve been eating just a ton of delicious things and hanging out with Casper-man. It’s been pretty fun and super nice to have some extra hands and eyes around, especially since Sean has to go take a class in Seattle this week on some sort of “cold-weather-geo-dirt-civil-building-stuff” (technical terms, y’all) so he can snag jobs for his company in Alaska (no we are NOT moving to Alaska)…mostly it’s stuff I don’t 100% understand, except that he’ll be gone for 5 days and we’re totes gonna miss him. On Friday we plan on staying in and hopefully some Trick-or-Treaters will stop by because we are handing out full-size candy bars and I just don’t need that sort of temptation in my face after Halloween.

I’m just popping by to share two recent recipes up on Betty Crocker: Make-Ahead Turkey and Bean Freezer Burritos and Cheesy Brown Rice, Broccoli, and Chicken Casserole. Both are equally delicious in different ways. Sean’s a burrito guy through-and-through, so these were a huge hit in the house for quick lunches. The casserole took some talking up–since he thinks he doesn’t like casserole (he’s wrong, for the record) but the leftovers ended up being devoured within 2 days, so you be the judge. Click over for the details and recipe links below the photos!

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Cheesy Brown Rice, Broccoli, and Chicken Casserole

Lemon Herb Chicken Romano

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Jessica from the blog How Sweet Eats is one of the funniest, hyperbolic, and creative recipe makers out there. I love her and her blog to pieces and even though we’ve never met, I consider her a friend in that totally-weird-virtual-friend way.  I always look forward to her over-the-top recipes and hilarious musings. Reading her blog is a serious delight for me, her conversational tone and drool-worthy photos get me every time, and I’m sure her legions of fans would agree. And, it’s a major year for her! I mean, she just published her first book, moved, and is expecting an amazing baby-bundle in just a few months. She’s a serious super-girl.

That said, it’s no wonder her new cookbook, Seriously Delish, is such a stunner. I mean, it’s packed with her tell-tale creative recipes and signature writing style, plus tons of gorgeous photos to go with. So, to celebrate the release of Jessica’s first (and I am sure not last) cookbook, I knew I had to share something with you all from it’s pages and it was no easy choice. There are seriously SO MANY enticing recipe to choose from–I mean, HELLO Baked Black Raspberry Oatmeal with a Brown Butter Drizzle, or Bacon Manhattans, or Slow Cooker Short Rib Breakfast Hash, or S’mores Hot Fudge Shakes…UGH! Anyway, I decided to go with one of her mother’s classic recipes, the kind you’d serve to people you love, Lemon Herb Chicken Romano, because it’s mom-approved and it’s cheese crusted. WIN.

To continue the celebration, in collaboration with her publisher, I’m giving away a copy of Seriously Delish to a lucky reader! Cue the confetti-blast emoji’s!! Just leave a comment below about the last seriously delish thing you ate or made and a winner will be chosen at random on September 24th.
a Rafflecopter giveaway

[recipe]

Print Recipe

Lemon-Herb Chicken Romano

From Seriously Delish by Jessica Merchant of How Sweet Eats

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

2 teaspoons dried parsley

1 teaspoon garlic powder

4 large eggs

1 tablespoon whole milk

1 cup freshly grated romano cheese

2 tablespoons canola oil

1/2 cup dry white wine

1/3 cup low-sodium chicken stock

2 lemons

4 tablespoons unsalted butter, cut into pieces

1/4 cup chopped fresh parsley

cooked pasta to serve

Preheat the oven to 350ºF. Season the chicken with salt and pepper.

Set up an assembly line of 3 bowls. Add the flour, dried parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat lightly. Add the cheese to the last bowl.

Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken. Add the chicken to the skillet, and repeat with the remaining chicken breasts. Cook each breast until golden on each side, about 5 minutes per side. Be gentle when flipping so you don’t lose the coating. Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.

Cover the skillet and bake the chicken for 20-25 minutes. Remove the chicken from the oven and sprinkle with chopped parsley. Let cool for 5 minutes before serving. [/recipe]