Monday, December 5, 2016

Recipe | Cast Iron Sausage and Veggies


What you'll need:
2 Turkey Kielbasa or Smoked Sausage
1 Large Zucchini
1 Medium Onion
Colorful Sweet Mini Peppers
Salt and Pepper (to taste)
1 Tbsp Mrs. Dash Original Blend
1 Tbsp Lemon Pepper
Minced Garlic
1 Tbsp of Butter

Preparation:
I opted to use a cast iron grill pan but this can be baked as well (if baking, preheat oven to 350°)
First, wash and roughly chop zucchini, peppers, and onions into bite sized pieces. Follow by cutting sausage into meaty chunks. Is it just me or does anyone hate when sausage is cut thinly? This isn't a vegetarian dish and I want to see meaty chunks of kielbasa mingling with the copious amount of vegetables.

I like to use the grill pan because it gives me those charred bits of goodness that I wouldn't get unless I was using as outdoor grill….it's December y'all! Anyway, this recipe is super simple. Once you've done all your chopping, heat grill pan on medium heat.

This is where the butter comes into play. I'm not a margarine type of girl! I prefer full fat dairy items, more flavor and no weird additives. Just can't have it at every meal, everyday. So, drop yourself a nab of butter into the pan, and roll it around to coat the skillet. I know when I hear the sizzle, I'll be enjoying little crispy grill marked sausage bites! Yummy!


Once there laden with grill marks on both sides, remove from pan and toss grape tomatoes on first. I really want my grape tomatoes to get some charring and get right to that, “leave me here any longer and I’ll rupture” moment. Alright, now set those aside with sausage. Toss your veggies in the pan. This will not take long, toss your dried spice all over the veggies. Move them around a bit to ensure they aren't sticking. If you've noticed, I'm not giving you strict time guides here. This one is all about eyeballing it and personal preferences.


I like my veggies to still have a little “bite” to them, so I don't like them get completely wilted down to mush in the pan. We're just seasoning and softening them up a bit. Once your veggies are done to your likeness, then toss all the veggies and sausage together.

  • [If Baking] Line a baking dish with enough aluminum foil to cover ingredients (like a foil tent) Add chopped ingredients to baking dish and season with dried spices. Toss in a nab of butter and close foil tent. Bake ingredients in pouch for 35 minutes or until vegetables are tender to your liking.

Once you're finished (either method) then serve warm.



If you're like my husband and the kielbasa and veggies just aren't quite satisfying enough, then here are some good options to accompany this dish: Brown Rice, Quinoa or Quartered Roasted Potatoes.


At the start of the week, I make two cups of brown rice and store in an airtight container so it’s ready to add to any dish. This is actually a great recipe for meal preppers. Just separate equal portions into containers like the container pictured below. You now have lunch or dinner for the entire week.


I picked up the meal prep containers from Aldi! They're made by Crofton. Aldi often has Crofton products, here are a few they are currently advertising.

Suggestions and recipe adjustments are welcome!!

For more easy cooking how-to posts, click RECIPES in the sidebar or for more foodie inspiration, visit my Pinterest board “Foodie is on my Resume”!










Disclaimer: All products were purchased by me for the sole purpose of personal use. 


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