Here is a quick way to make sausages and peppers. Not only quick but tasty. I shocked myself.
I recently had a BBQ and had plenty of sausages left over. When I came home from work and decided to make sausages and peppers. I just needed to eat something different then what we normally eat everyday of the week.
So here is what I did.
I sliced up the sausages length wise. Took two large onions and saute them in oil, then added 3 large peppers. When the peppers looked like they were getting done I added a packet of Sazon mixed in a half cup of water.
Then I added some Worcestershire sauce. Oh, if you want you can add a few fresh tomatoes.
Top with sliced sausages and let cook till peppers are done.
We enjoyed this quick sausages and peppers with a loaf to Italian bread. Truly Yummy!
Tagged: left overs, onion, peppers, sausage, Sazon Goya, worcestershire sauce
I have to tell you I could not stop eating these Sunflower Oat Treats I enjoyed at the PBSKids and Whole Foods Market back to school event. You cannot eat just one
Kids of all ages will love to help make and eat these yummy healthy snacks.
Categories: product review · recipe
Tagged: back to school, PBSKids, snacks, Sunflower Oat Treats, Whole Foods Market
September 11, 2015 · 1 Comment
Have to share this great salad recipe. My co-worker told me this salad was easy to make and a little different. A salad without lettuce, just cucumbers, tomatoes and onions.
3 cucumbers – peeled and sliced
3 tomatoes (nice size) cut into chunks (if small you can use a few more)
1 large Vidalia OR Red onion, diced
Put all of the above in a large bowl and mix up the dressing:
1 cup of water
1/2 cup of vinegar ( I used cider vinegar) But any kind is fine
1/4 cup of oil
1/4 cup of sugar (can cut in half if you want)
2 Tablespoons salt
1 Tablespoon pepper
Mix the dressing with a whisk and pour over the salad.
cover and let marinate for a few hours in the refrigerator.
This is easy and delicious! And you and your guests will love it. If they don’t, “Then don’t invite them back ever again!!!!!!!!!!!!! ” said my co-worker. Just love her.
Carabott Cake, not to be confused with the Carrot Cake, is a cake that I think everyone needs to make, or just taste. The Carabott Cake, the name I baptized it, was made for us by Mrs. Jane Carabott. Jane Carabott, is a long time family friend.
When I asked her for the recipe I thought for sure it would be one of those complicated recipes that I would never, ever make. But to my surprise Jane rattled off the recipe, and in less than a minute the recipe was blurted out…EASY! I knew that this was the cake I would attempt to make and bring with me to one of my dearest friends for dessert. First time dessert making you have to bring to one of your long time dear friends, so if it goes horribly gross we can all laugh it off.
Now more about the making of Carabott Cake:
One package of Pillsbury or Duncan Hines yellow cake mix. Prepare as directed. Once this is completed go to next step
In another bowl mix 16 oz ricotta, 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla. Whip ingredients together until smooth.
Prepare baking dish as directed on box of yellow cake, pour cake mix into the baking dish, then top with ricotta mixture and bake for 45 minutes @ 350 degrees.
That’s it! Carabott Cake is done. You can sprinkle cake with powdered sugar right before serving…
Tagged: cake, Duncan Hines, Pillsbury, ricotta
Here is the tasty dip my cousin Veronica makes for our summer gatherings. So good and so easy your family will love it too.
1/4 cup apple cider vinegar
1/4 cup white sugar
1/4 cup olive oil
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained.
Whisk vinegar, sugar, and olive oil together in a small bowl. Mix black beans, corn, feta cheese together in larger bowl. Pour dressing over black bean mixture; toss to coat. Cover and refrigerate 1 hour before serving.
Categories: Family · recipe
Tagged: black beans, corn, dip, feta cheese