Double Sausage Burgers on Garlic Bread Rolls

1-1.5 lbs of hot ground Italian sausage
Cobblestone Onion Rolls
Sliced Mozzarella or Provolone Cheese
1 Jar of Marinara Sauce
Garlic powder
Salted Butter

Remove Italian sausage from casing and press it into a small 1/4 lb burger patties.

Spread softened butter on the insides of the rolls and top with garlic powder, to taste.

Grill the sausage burgers over direct heat until they are cooked; only a couple of minutes per side since they are so thin.

Grill buns for a few minutes until warm.

Place a piece of cheese directly on the cooked sausage burgers and top with about 2 tablespoons of your favorite pizza or marinara sauce.

Close the grill lid for about 5 minutes.

Once the rolls are toasty and the cheese is melted, slide two of the burgers on a roll and serve.

From Grilling 24×7

Horseradish Hummus

1 15 oz. can chickpeas, drained and rinsed
2 tablespoons tahini
3 garlic cloves
1 teaspoon salt
dash of chili flakes
juice from 1 lemon
2-4 tablespoons olive oil
4-8 tablespoons horseradish, based on your heat tolerance
extra olive oil for drizzling (optional)
1-2 tablespoons za’atar (optional)
handful pine nuts (optional)

Combine chickpeas, tahini, garlic, salt, chili flakes, and lemon juice in a food processor. Pulse until smooth. Add olive oil, one tablespoon at a time, until hummus thins a little bit.

Add horseradish, a couple tablespoons at a time, until you reach your desired level of heat. Adjust salt and lemon if needed.

Scoop hummus into bowl and top with a drizzle of olive oil, za’atar, and pine nuts.

From Things I Made Today

Layered Italian Pasta Salad

1 box (16 oz.) rotini pasta
1 cup prepared Good Seasons Italian Dressing Mix
1 cup cherry tomatoes, halved
1 green pepper, sliced
1 cup pepperoni, cut into quarters
8 oz. Mozzarella Cheese, cubed
1/2 cup sliced green onions
1/2 cup pimento-stuffed green olives, sliced
1/4 cup Parmesan Cheese

Seasoning Blend
1/2 Tbsp. garlic salt
1/2 Tbsp. dried oregano leaves
1/2 Tbsp. dried basil leaves
1/2 Tbsp. parsley

Cook and drain pasta according to directions on box, rinse with cold water.

Chop all vegetables, pepperoni and cheese.

Layer one-third of the pasta in a 4 quart bowl, top with Pepperoni, Tomatoes, Peppers, Green Onions and Olives. Sprinkle with 1 tablespoon seasoning blend.

Repeat layers 2 times.

Top with cheeses. Pour Italian Dressing over Salad.

Cover with plastic wrap and place in refrigerator for at least 2 hours. Toss gently just before serving.

From Kraft Recipes

Zesty Grilled Tuna with Fresh Tomato Salsa

1/4 cup balsamic Vinegar
1/4 cup olive oil
3 Tbsp. dry white wine
1 env. Good Seasons Zesty Italian Dressing Mix
2 Tbsp. chopped fresh basil, divided
4 plum tomatoes, chopped
1 Tbsp. chopped red onions
1/2 cup crumbled feta cheese

Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.

Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.

Serve topped with tomato mixture.

From Kraft Recipes

Deviled Eggs à La Campagne

8 eggs, hardboiled and peeled
¼ cup extra virgin olive oil
2 teaspoons Maille Dijon mustard
6 Maille cornichons, finely chopped
2 Maille pickled pearl onions (from the cornichon jar), finely chopped
2 tablespoons finely chopped capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped chervil or parsley
Salt and pepper

Slice the hardboiled eggs in half vertically and scoop out the yolks into a large bowl.

Arrange the whites on a serving tray.

Add the olive oil, mustard, and salt and pepper to the yolks, and mash until smooth. Add the remaining ingredients, and stir to combine. Pipe or spoon the yolk mixture into the hollows of the egg whites. Drizzle very lightly with olive oil and garnish with extra herbs.

From French Revolution

Rib Eye Steaks with Tomato-Chimichurri Sauce

1 cup tightly packed fresh Italian parsley leaves and tender stems
½ cup extra-virgin olive oil
? cup tightly packed fresh cilantro leaves
¼ cup oil-packed sun-dried tomato halves, drained
3 garlic cloves
¾ teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper

1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons kosher salt
4 rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
Extra-virgin olive oil

In a bowl of a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season with salt and pepper. Transfer to a small bowl and set aside.

In a small bowl mix the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Grill steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.


Cheesy Spinach Dip Chicken Pasta

2 and 1/2 cups uncooked penne rigate
2 chicken breasts
salt & pepper to taste
2 Tablespoons all-purpose flour
1/2 cup sour cream
4 oz. cream cheese, softened
1/4 cup half and half or whole milk
1 pkg dry Ranch mix
5 oz. frozen spinach or half of a batch of fresh
1 and 1/4 cup shredded mozzarella cheese

Butter a 2 quart baking dish. Set aside.

Cook pasta according to the instructions on the packaging. Drain and keep warm.

Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat. Heat olive oil in a large skillet. Add chicken and cook until no longer pink.

In a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.

Top with cheese and bake for 10 minutes at 375° oven. The cheese should be melted. Broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.

Let stand in room temperature for 10 minutes before serving.

Peach Cobbler

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

From Southern Living

Shrimp & Pesto Pizza with Sun-Dried Tomatoes

1 Whole Foods pizza dough ball
1/4 c. prepared pesto
12 to 15 large uncooked shrimp {peeled and deveined}
1/4 c. sun-dried tomatoes, drained and coarsely chopped
8 oz. (2 c.) shredded mozzarella

Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet.

Spread pesto in a thin layer over the crust. Top with shrimp and sun-dried tomatoes, then sprinkle with cheese. Cover the shrimp and sun-dried tomatoes well with mozzarella to keep them nice and moist while baking.

Bake at 400° for about 20-25 minutes, or until cheese is bubbly and just beginning to brown.

FromThe Kitchen is my Playground

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