Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts

Saturday, August 16, 2014


by Peg Cochran




Stuffed Zucchini Boats

This recipe came about because:
1) someone in the office gave me a GIANT zucchini from their garden 2) I had a few turkey sausages I wanted to use up and 3) I already had a jar of tomato sauce in the pantry.  I much prefer making my own tomato sauce, and rarely use the jarred variety but by cooking the sauce with the onions, garlic and sausage, the flavor is greatly enhanced.  If you have homemade sauce, you can probably skip simmering the mixture for the 15 minutes.  You will already have a great flavor.

I used three sausages because that’s what I had in the freezer—feel free to increase the quantity for a meatier dish.  And feel free to experiment--add chopped mushrooms or fresh herbs, use different sausages, top with Colby Jack cheese instead of mozzarella.  It's a great "clean out the fridge" recipe for anyone who has a garden blossoming with zucchini!

Someone in my office must have a small farm because the other day they brought in a garbage bag filled with green beans,  one of lettuce and another with more zucchini!  I am happy to help make good use of the fresh produce.


1 tablespoon olive oil

1 extra large zucchini or several small, cut in half lengthwise

1 onion, chopped

1 garlic clove minced

3 turkey sausages

1 cup tomato sauce

1 cup shredded mozzarella cheese

Grated parmesan cheese

Cut zucchini(s) in half lengthwise and scoop out the interior flesh leaving a shell.  Chop scooped out zucchini bits and set aside.

If zucchini are very large, microwave on high for 1 to 3 minutes until zucchini begins to soften.  This will cut down on baking time.  If zucchini are small and very tender, this is probably not necessary.

Heat olive oil in sauté pan and add chopped onion and garlic.  Saute until onion begins to soften.  Add sausage links and cook, stirring, until sausage cooks.  Add chopped zucchini and cook, stirring, until zucchini begins to yield its fluid.  Pour off excess fluid if necessary.

Add tomato sauce and simmer over low heat for 15 minutes to meld flavors.  Spoon mixture into hollowed out zucchini shells and top with shredded mozzarella cheese and grated Parmesan.  Bake at 350 degrees for approximately 30 to 45 minutes until zucchini is tender.

Any leftover meat/sauce can be tossed with some pasta for a side dish.

 Saute onion, garlic and sausage

 Hollow out zucchini to create "boats."  I cut the zucchini in half horizontally as well 
because they were so big.

 Add tomato sauce and simmer.

 Put shells in baking dish sprayed with cooking spray.

 Top with grated cheese and Parmesan

Bake until zucchini is tender and cheese is melted.

 Serve with side of pasta if desired.   

Book three in my Gourmet De-Lite series.

Book two in my Lucille Series.

Visit me on my web site, Facebook page or @pegcochran.

Thursday, November 21, 2013

#Thanksgiving Cornbread and Sausage Stuffing @LucyBurdette


Hurray for Thanksgiving week on the MLK blog, where we share some of our favorite holiday recipes. I called stuffing!

I was interviewed for a podcast earlier this month--after hearing about my books and food and Key West, the interviewer wanted to know what kind of food I loved the most. I was a little torn--would it be disappointing to hear from a culinary mystery writer that her favorite dish is something children love?? In the end, I told the truth: I almost always order macaroni and cheese when I see it on a menu.

All that to say, that you won't be surprised to hear about my favorite Thanksgiving stuffing recipe either, featuring cornbread and sausage. I've made oyster stuffing--it was special and fantastic, but this is my preference--and no one turns their nose up at it!

1 pound bulk sausage, crumbled and fried
1 large onion, chopped
2-3 sticks celery, chopped fine
4 tablespoons butter
1 recipe cornbread, crumbled (make this a day ahead)

2-3 cups cubed whole grain bread, stale is good!
8 oz mushrooms, chopped

Chicken broth 

Cook the sausage until well done, breaking it into small pieces as it cooks. Drain the sausage well on a plate covered with paper towels. Wipe the frying pan clean and melt the butter. 

Add onions and celery and sauté several minutes until soft. If you have some fresh sage leaves, you may cut those into slivers and add them at the end.


Add the sliced mushrooms and cook until they give up their liquid. (I used baby bella for a little more color and flavor.)


 Now crumble the cornbread and mix it with the cubed bread. Use any recipe you like for the cornbread--I often cook something like chili a night or two before Thanksgiving and then steal a couple squares to have with it.

Mix everything together and turn this into a buttered dish. Moisten with chicken broth until you reach the consistency you prefer. I no longer stuff the turkey itself--I bake this for 30 minutes at 350, once the turkey comes out of the over and while I'm making gravy.  

And happy Thanksgiving everyone! May your holiday be chock full of friends, family, and amazing food! xoxo Lucy

And here's some breaking news: I have one galley copy of Murder with Ganache to give to one of our wonderful MLK readers. Here's the way to enter the drawing: Share this post, using Pinterest or Twitter or Facebook or ???, then let me know in a comment that you've shared it. That's it! Good luck!

Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)

Thursday, February 7, 2013

Corn, Potato, and Sausage Chowder

LUCY BURDETTE: On days when I have a lot of words to write--or if I'm imagining I'm on staff at the Key West Police Department (right), I need a fast dinner--but yummy of course! My stepmother used to make a corn chowder recipe that involved sausage, butter, and creamed corn, and probably some heavy cream too. It was delicious, but the kind of thing I always felt a little guilty eating. Over the years I've streamlined her recipe and we still love it. It's easy as cherry pie from a can and hearty enough to serve as supper. Tonight we're having it with a nice green salad, topped with avocado and pepper slices.


 32 oz box of chicken broth (organic if you prefer)
1 12-16 oz roll of pork sausage (or use 6 or so links of chicken sausage)
1 large onion, chopped
2 large Idaho potatoes, chopped into thin slices
12 oz bag of frozen corn (of course, if it's corn season, feel free to use fresh!) I prefer the white shoepeg corn, but it wasn't available this time.

Fry up the sausage until brown, breaking up the roll into bite-sized pieces as it cooks. Drain these well on a plate lined with paper towels.

In the same pan, with almost all of the grease drained off, saute the onions until brown. Pour the broth into a large stockpot, add the cooked sausage, the cooked onions, and the raw potato slices. Bring this to a simmer and cook until the potatoes start to get soft. (Maybe 15 minutes?) Add the corn and simmer another five minutes. You could add a dash of milk or cream at the end, but we like it just as it is. Maybe garnish with a couple of cranks of cracked pepper--and enjoy!

I'm afraid this recipe has nothing to do with Key West, but man and woman cannot live by Key Lime pie alone, right? Although I went to a book launch party last night for David Sloan's THE ULTIMATE KEY LIME PIE COOKBOOK--and he seems to think Key Lime goes with about everything! And it certainly would make a nice dessert after you've eaten a healthy soup and salad for supper...

Meanwhile, don't forget that TOPPED CHEF will be out in May! But you can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too.  

Friday, February 1, 2013

Sausage Stroganoff

by Sheila Connolly

I cannot believe that I haven't posted this recipe before.  This was one of the staple dishes from my starving student days, from the mother of one of my roommates (the same mother who gave me the Apple Goodie recipe, for which I will be forever grateful!).  It was quick and inexpensive, and it tastes good.  We added it to our rotation of kielbasa dishes (kielbasa with noodles, kielbasa with potatoes, kielbasa with rice, kielbasa with cabbage, and so on…hey, kielbasa was cheap!).

We used to make it with those white pizza mushrooms, which was about all you could get back then.  You can use more exotic ones these days, but any delicate ones will be pretty much drowned out by the rest of the dish.


1/4 cup butter
1/4 cup chopped onion
1 clove garlic, minced
1/2 lb. sliced mushrooms
1 lb. ground sausage
3 Tblsp lemon juice
3 Tblsp white wine
1 can beef broth
1 tsp salt
1/4 lb. medium egg noodles (about two cups)
1 cup sour cream

Melt the butter in a skillet and saute the onion, garlic and mushrooms.  Add sausage and cook, stirring, until the red color of the meat has disappeared (this is not critical, since the dish will cook for half an hour after this step).  Add the lemon juice, wine, broth, salt and pepper.  Simmer gently, uncovered, for 15 minutes.

Stir in the uncooked noodles.  Cover and continue to simmer until the noodles are tender (approx. 15 min.)

Mix in the sour cream.  Heat quickly but do not boil (that would curdle the sour cream).

Serves 4

Coming in only four days:  Buried in a Bog!

Friday, November 30, 2012

Fiesta Quiche

by Sheila Connolly

My thanks to Sisters in Crime New England member Sharon Daynard who generously shared this recipe.

It's party season, with lots of pot-luck events, right?  Here's a dish that you can make ahead, or make more than one of, so you'll have something tasty to take along. Plus it looks Christmas-y, with all the red and green ingredients.

One added bonus: you can make this as mild or as spicy as your guests and family like.  I've added the spicy ingredients in red (for hot!).


1 frozen 9" deep dish pie shell
1½ cups grated cheddar or jack cheese/
habanero or pepper jack cheese
3 eggs
¾ cup light cream
½ pkg. (4 oz.) sausage/
hot sausage
¼ cup finely chopped onions
¼ cup chopped red pepper
¼ cup chopped green pepper/
chopped jalapeno pepper
½ tsp red pepper flakes
Ground cayenne pepper (to your taste)



Preheat the oven to 375°F.

Thaw the pie shell and score, then bake 10 minutes until lightly browned. Set aside.

Crumble the sausage into a large fry pan and sprinkle with red pepper flakes. Brown and drain.


Spread the warm sausage on the bottom of the pie shell, and top with the grated cheese.

Sprinkle the chopped peppers and onion evenly over sausage and cheese.

Beat the eggs, light cream and a few dashes of cayenne pepper until 
blended. Pour slowly and evenly over the ingredients in the pie shell. (You may notice that there is no salt added, but the cheese and the sausage will provide enough.)

Ready for oven

Bake on cookie sheet 40-45 minutes or until a knife inserted in center comes out clean.

Let cool for 5-10 minutes before you cut it.


Tuesday, June 19, 2012

No Crust Pizza Poppers, My Taste of Pizza Without the Carbs from Cleo Coyle

Today's recipe is my way of popping the taste of pizza in my mouth but with far less carbs and calories. Certainly, we've all heard of jalapeno poppers, but the inspiration for this idea came from another source. About ten years ago, an Italian company came up with the idea of on-the-go pizza served in a cone. 

To learn more about
The Coffeehouse Mysteries,
set in a landmark Greenwich
Village coffeehouse,
click here.
 Yes, a cone.

Truthfully, when my husband, Marc, and I first learned about this oddball concept, our jaws dropped in horror. Once we got over the shock, however, we began to have fun thinking up ways to write it into one of our Coffeehouse Mysteries
     In our 9th entry, Roast Mortem, we finally found a way. (Near the end of the book, one of our suspects is about to open a cone pizza franchise. Our amateur sleuth travels to Brooklyn to pay him a little visit, and what she discovers there upsets her far more than the atrocity of pizza served like an ice cream cone.) 
     Today's recipe is simply my way of doing cone pizza without the cone. There's not much flavor in a cone, anyway, and when it comes to toppings, I'm a sausage-and-peppers girl, and so...ta-da! Sweet pepper poppers stuffed with Italian sausage and mozzarella, and served with a little dish of warm marinara dipping sauce.  
                                              (For the full recipe, click here or scroll down.)

Or try this one...

Last year, I did a post on healthier snacking with a recipe for Crust-Free Pizza Bites (photo below). To download the recipe in a PDF that you can print, save, or share, just click here and...Eat with (low carb) joy! ~ Cleo

Crust-Free Pizza Bites 

For a PDF of this recipe that you
can print, save, or share, click here.

Cleo Coyle's
No Crust 
Pizza Poppers

How to pop the taste of pizza in your mouth
with far less carbs and calories... ~ Cleo

To download a free PDF of this recipe that you can print, save, or share, click here.


- Sweet Mini Peppers - I buy mine at Costco but lately I've noticed
           my local grocery's produce section is stocking them, as well.
- Shredded Cheese - I use mozzarella
- Raw Ground Meat, well-seasoned - I use Italian sweet sausage.
        It's already seasoned and I love the taste, but you can use
ground beef, chicken, pork, or turkey, just be sure to season
        it up or the results may be bland. See my seasoning suggestions
        at the end of the recipe.

Use this basic ratio:
 For every 5 peppers you’ll need about 3 ounces of meat and 1 ounce of cheese. 

Directions:  Cut the tops off your mini peppers and scrape out the seeds to create a clean, hollow interior. Fill with layers of sausage (or seasoned ground beef, turkey, pork, or chicken) and shredded cheese, finishing with the cheese. Bake them in a 350 degree F. oven. Here's how...

BEST CHOICE - MUFFIN PANS: Stack filled mini peppers in an upright position, inside foil-lined muffin cups. Bake for approximately 35 to 50 minutes. The time will depend on your oven and how cooked you’d like your peppers. 

When is it done cooking? The sausage should no longer be pink and an instant read thermometer should register a reading of at least 160° Fahrenheit when stuck deep into the sausage filling. (Ground chicken and turkey should be cooked to 165° Fahrenheit.)

WARNING: The melting cheese topping the peppers may spill a bit inside your oven, so place an old baking sheet on the rack below the muffin pan. (You can certainly put the flat pan directly under the muffin pan, but the heat will circulate much better if you put it on the rack directly below it.)

Another option - Sheet Pan: On a flat, foil-covered pan, cook for (40 minutes total) 20 minutes on one side, then turn and cook another 20. NOTE: On a flat sheet, you will have to use a spoon to scoop the cheese back into each pepper. When is it done cooking? The sausage should no longer be pink and an instant read thermometer should register a reading of at least 160° Fahrenheit when stuck deep into the sausage filling. (Ground chicken and turkey should be cooked to 165° Fahrenheit.)

SERVE: These poppers are great as is, but to complete the pizza taste, you can certainly serve with a dipping sauce of warm marinara or your favorite tomato sauce.

SEASONING YOUR MEAT: To cut the calories even more on this snack, you can use raw ground chicken or turkey instead of Italian sausage, just be sure to season up your meat or the final peppers may taste bland. Using clean hands, blend the raw ground meat in a bowl with a mix of Italian seasonings, including: oregano, basil, rosemary, garlic powder, onion powder, salt, pepper, and a pinch of red pepper flakes. Stuff the peppers and bake as directed in the recipe.

F o o d i e 
 P h o t o s


Eat with joy!

~ Cleo Coyle, author of 

To view the
Coffeehouse Mystery
book trailer, click here.

To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse:

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

The Ghost and
Mrs. McClure

Book #1 of 

The Haunted Bookshop
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.