Christina's Overnight Sausage and Egg Breakfast Casserole

from Our Best Bites

6-8 slices bread
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated cheese (Colby Jack, Pepper Jack, Cheddar or some combination)
12 oz pork sausage, browned and drained if necessary
1 4 oz or 7 oz can green chiles
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

Lightly butter one side of each slice of bread. Place bread butter side down in a 9×13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread.  Spread the browned sausage on top of that, and top with the green chiles.

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.  Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.

Cover well and place in the refridgerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.

Ben's Cornbread, Sausage and Apple Stuffing

My husband is a much better cook than I am, at least when it comes to be inspired and making up new recipes. This is the stuffing he made for Thanksgiving (his first time ever making stuffing, I might add) and it turned out great! For those of you still in doubt, the first time he ever made chili he won a chili cookoff. Yeah, he's that good.

6 C cornbread (1 paula deen recipe), cubed and dried
6 C white bread, cubed and dried
1 lb mild italian sausage
2 TBSP unsalted butter
2 small or 1 med-large Granny Smith apples
1 C chopped celery
1 small-medium onion
1/3 C dried cranberries
1 tsp ground sage
1 tsp parsley
1 tsp thyme
1/4 tsp black pepper
3 C chicken broth

Place all bread cubes in a large bowl. Sprinkle with all seasonings and stir.

Brown sausage. Remove meat from pan, but keep drippings. Add onion, celery and apples to pan with butter and saute until soft. Add cranberries for the last few minutes to rehydrate.

Add sausage, veggie mix and chicken broth to bread and stir to coat. Place in 9x13 pan or 2 9x9 pans. Bake 30 minutes for 9x13 pan or 20 minutes for 2 9x9 pans.

Christina's Pasta with Pumpkin and Sausage

adapted from Buffy Vandagriff Bailey and Posie Gets Cozy

3/4 pound - 1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons (or 1 tsp dried sage)
1 cup chicken stock
1 cup canned pumpkin
1 cup heavy cream
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
1/4 Parmesan or Romano, plus more for grating

Heat a large, deep nonstick skillet over medium high heat. Brown the sausage in it. Transfer sausage to paper towel lined plate. Return pan to the stove. Add the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add sage, and stock to the pan. Simmer for about 2 minutes. Add pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream and 1/4 C Parmesan cheese. Season the sauce with salt and pepper, to taste.

Add drained pasta to sauce. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of grated cheese.

Christina's Tortellini Sausage Soup

from Our Best Bites

3 links Italian sausage or 3/4 lb. bulk sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider or apple juice and some extra cinnamon
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

If you're using link sausage, remove the casings and crumble into a large soup pot. Begin cooking sausage over medium heat, stirring frequently. If your sausage is fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Christina's Mixed Potato and Sausage Soup

from Smitten Kitchen

1 tablespoon extra-virgin olive oil
1 10 ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo or smoky Kielbasa can be substituted)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

1 can white beans, drained (optional)

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Christina's Spicy Spaghetti with Sausage

original recipe

3/4 pound sweet Italian sausage
1 medium onion
6 cloves garlic
1 recipe Scalloped Tomatoes, prepared but not baked
6 oz fresh spinach
1 pound spaghetti
1/2 teaspoon red pepper flakes (optional)

Cook spaghetti according to package directions and set aside.

Meanwhile, brown sausage in large skillet. With 3-5 minutes remaining, add onion and cook until soft. Add garlic and cook 1 minute more. Stir in scalloped tomatoes and heat through. Stir in spinach until wilted. Stir in cooked spaghetti and heat through. Add red pepper flakes if desired. Serve.

Christina's Spinach Artichoke Pasta with Sausage

from Picky Palate

1 lb penne pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry's garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil

1. Prepare pasta according to package directions. Drain and set aside. If you spray noodles with cooking spray, they don't stick together.

2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.

3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.

Christina's Chicken and Andouille Jambalaya

from Buffy Vandagriff Bailey

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Christina's Baked Spaghetti Squash

1 medium spaghetti squash
12 oz bulk Italian sausage (optional)
1 1/2 C sliced fresh mushrooms
1 medium bell pepper, chopped
1/2 c finely minced onion
1 cloves garlic, minced
1/2 tsp dry Italian seasoning
1 1/2 C red pasta sauce
1 1/2 grated Monterey Jack or mozarella cheese
1/4 C snipped fresh Italian parsley

Halve squash crosswise and remove seeds. Place cut side down in 2 quart baking dish. Add 1/4 C water. Cover with vented plastic wrap and microwave on high 13-15 minutes or until tender when pierced with fork. Rearrange after 7 minutes for even baking.

Preheat oven to 350 degrees. In a large skillet, cook sausage, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Drain off fat. Scrape pulp from squash. Wipe out baking dish and coat with cooking spray. Spread half the squash in dish. Add half of mushroom mix and sprinkly with Italian seasoning and black pepper. Top with half the sauce and half the cheese. Repeat all layers except cheese. Bake 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted. Sprinkle with parsley and serve.

Christina's Tuscan Bean Soup

1/2 C chopped onion
1/2 C celery, chopped
2 cloves garlic, minced
2 C. sliced yellow squash or zucchini
1/2 tsp dry Italian seasoning
12 oz Italian sausage links, cut into 1/2 inch slices (or ham, cubed)
1 1/4 C dry Great Northern beans, soaked, cooked and ready to eat
4 beef bouillon cubes
1 14.5 oz can Italian diced tomatoes
5 oz spinach (optional)
1/3 C red wine (optional)

In a stock pot, drizzle olive oil and add onion and celery. Saute until onion is clear. Add garlic, squash, seasoning and sausage. Saute until sausage is cooked and squash is tender. Add beans, bouillion, 6 C water, tomatoes and wine. Heat through. Serve hot.