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]

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

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Happy Thanksgiving-Eve!!

Are you hosting or just contributing or, better yet, just kicking back and feasting? I’m not making a turkey. We aren’t hosting, so I’m just bringing mashed potatoes, dinner rolls, and a pie. I’m basically on carb-duty and I like it.

Anyways, you guys! Joy wrote another cookbook! Homemade Decadence is full of brunch things, sweet treats, pie-talk, and even some boozed up dranks. It’s pretty fantastic and so, so beautiful, too.

So far, I’ve made her Chocolate Pound Cake with Chips and Chocolate Glaze–I served it as dessert when we had Sean’s cousin and her husband over for a “thank-you-for-watching-our-baby-while-we-went-to-dinner-and-kept-my-crazy-in-check-with-multiple-texts-and-updates” dinner a few weeks ago. It was a hit, super chocolatey with a perfect, fine textured crumb.

And, obvs, I made these cookies. The recipe in the book calls for salted peanuts, but I didn’t have any, though I did have hazelnuts in my freezer and flaky salt in my pantry. So, that happened instead. These cookies are seriously SO GOOD. Like, we could not stop eating them. Usually, I like my chocolate chip cookies a little underdone, but I let these go an extra minute-ish so the edges got a little more brown. UGH. SO AMAZING. The edges come out just crisp, with a buttery-toffee bite and chewy cookie bellies. I’m pretty sure the malt powder and the hefty dose of vanilla is what makes these cookies so addictive. They are extra chewy from the oatmeal, plus there’s chunks of dark chocolate and crunchy hazelnuts throughout. Just make them, please.

Also, get this book, add it to your holiday gift list, it’s a keeper.

[recipe]

Print Recipe

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

Adapted from Homemade Decadence by Joy Wilson

The original recipe calls for salted peanuts and milk chocolate chips. I subbed in dark chocolate chips, toasted hazelnuts, and sea salt sprinkles instead.

Makes about 36 cookies.

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

3/4 cup malted milk powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup, 2 sticks, unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1/4 cup whole milk

1 tablespoon pure vanilla extract

1 1/2 cups chocolate chips

1 1/2 cups toasted hazelnuts, chopped

flaky sea salt for the tops

Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.

In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.

Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days. [/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