Black Beans and Rice with Sausage

Black Beans and Rice with Sausage - a quick and easy dish that's perfect for any night of the week!

As many know, I love a good bottle of wine. But with this pregnancy I’ve had to find more useful ways of incorporating wine into my life. Luckily I was recently sent two bottles of Oberon wine, a Sauvignon Blanc and a Cabernet Sauvignon. And I knew exactly how to use one of them!

This black beans and rice with sausage recipe is one of my favorites and is full of flavor. It takes only a few minutes to throw together into a pan and about 20 minutes of simmering on low.

I served this to a few friends for lunch one afternoon and paired it with the Oberon 2013 Sauvignon Blanc for the non-pregnant women. They were quite delighted with the flavor and how it paired with this dish.  [Read more…]

Absolutely Scrumptious Christmas Breakfast Casserole Recipes

Christmas Breakfast Casserole Recipes

Come Christmas morning the last thing I want to do is bake. So over the past few years I’ve simply planned ahead and made a casserole to serve for breakfast on Christmas morning. These Christmas breakfast casserole recipes are the perfect solution for a delicious meal on Christmas morning without having to futz in the kitchen for too long.

Plus, just about all of the recipes can easily be tweaked to your liking to create a dish that’s perfect for your family (and any dietary restrictions you may have)! From egg dishes, to bread dishes, to vegetarian and meat lovers, each of these casseroles are delicious in their own way. [Read more…]

Easy Chicken Sausage Gumbo Recipe

This easy chicken sausage gumbo recipe is sponsored by Farmer John.

chicken sausage gumbo

I have a confession to make. I’m totally a teenaged girl when it comes to tv shows. And lately I’ve been obsessed with Vampire Diaries. Yes, I know. I’m horrible.

But I love the fake drama of it all. And sometimes it inspires me.

Take this chicken sausage gumbo. I’ve been dying to make it ever since the storyline of the show headed to New Orleans for a while (I’m at the end of Season 4). Because who doesn’t think of gumbo when they hear New Orleans or Louisiana? Or am I the only one?

So when Farmer John sent me their new hot Louisiana style chicken sausage I knew exactly what I was going to do with it. Make gumbo! And oh my word. The sausage gave this dish an out of this world flavor with just a hint of spice. Yum. [Read more…]

Easy Sausage and Egg Breakfast Casserole Recipe

sausage and egg breakfast casserole

Sausage and Egg Breakfast Casserole Recipe

One thing I love to have on hand are easy, throw together recipes for breakfast and brunch. With a playgroup playdate scheduled at our home at least once a month with our friends these easy recipes come in handy. And while my overnight french toast is our go-to for most events this easy sausage and egg breakfast casserole is just as simple and mighty tasty!

I try and stock up on breakfast sausage when I see it on sale so I always have a few packs in the freezer ready for such occasion. And day old bread is never a problem to find in this home. So if you’re hosting people over or simply want an easy dish to make on the weekend and reheat during the week, this breakfast casserole is for you.

Plus, just like the overnight french toast you simply make this casserole the night before and store it in the fridge till a few hours before you need it.

sausage and egg breakfast casserole baked

Sausage and Egg Breakfast Casserole Recipe

Recipe Type: Breakfast
Ingredients
  • 1 pound pork
  • 6 slices of bread, cubed
  • 1 cup shredded cheddar
  • 6 eggs
  • 1 1/2 cup milk
  • pinch of nutmeg
  • salt & pepper to taste
Instructions
  1. The night before place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  2. Layer bread cubes, sausage, and cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, pepper and nutmeg. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
  4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let set 10 minutes before serving.
  5. Refrigerate leftovers and re-heat in the microwave or toaster oven for a quick and simple breakfast during the week.

*A special thanks to Kerri for sharing the original recipe with me. With a few modifications I made this a family favorite!

Cheesy Potato Sausage Cups {Appetizer & Sides Recipe}

Cheesy Sausage and Potato Cups recipe

I’ve tried to brainstorm what I’ll be bringing with me to Thanksgiving dinner for about a week now. And I have a few ideas for what I want to make. But I’m not 100% sure.

So I’ve put a few of the recipes to the test before the big day and will be blogging about the ones that turn out tasty!

These cheesy potato sausage cups are jam packed with flavor in every bite. And I love how easy they were to throw together.

Like my kitchen sink egg cups, these potato sausage cups are made up of things I found in my fridge and freezer. And they only took about 30 minutes to make.

The best part is they taste amazingly good the second time around. So I could make them the morning of, bring them over to my brother-in-law’s house and simply re-heat them before dinner! They’d make the perfect side or appetizer dish.

Cheesy Sausage and Potato Cups

[Read more…]

Sausage & Kale Soup

Sausage and Kale Soup

In an effort to go green and become a bit more eco-friendly we’ve started an organic garden at home. We’ve also been very diligent about choosing a new and unique veggie to take home from the farmer’s market in an effort to teach our kids about eating healthy. One of the vegetables we picked up this week was kale. I’ve heard amazing things about it’s super green, vitamin rich goodness but honestly have never cooked with it before.

So I attempted to make kale chips as a healthy alternative to potato chips for my family. I had heard rave reviews from a few of my friends and just had to try them. What a mistake that was! Burnt to a crisp or so bitter I couldn’t swallow. I threw out the whole batch and was dreading watching the other bunch of kale we had picked.

Until I remembered a friend mentioning using kale in her soups. And then I thought of the sausage and potato soup they serve at the Olive Garden. The light in my head went on and I knew what dinner was going to be! Not only did I get some veggies into our meal, the kids enjoyed it! This soup is simple, easy, and comes together quick. The perfect way to relax in the cool, crisp spring air after enjoying the farmer’s market.

Sausage & Kale Soup

  • 2 sausage links
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 carrots, coined
  • 1 tablespoon flour
  • 1 can navy beans, rinsed
  • 4 cups chicken stock
  • 2 cups water
  • 4 cups of kale, stems removed, torn into small pieces
  • salt & pepper to taste

Saute the sausage in a large pot or dutch oven. Once slightly browned, remove from pan and set aside.

Add olive oil to the pan. Once heated, add onions and carrots to the pot and saute until translucent and tender. Sprinkle flour over the veggies and saute for a minute longer.

Pour chicken stock and water into the pot and add sausage back in. Add the beans and let simmer for 20 minutes, or until all of the flavors are incorporated. Add kale and season with salt and pepper to taste and cook for another 5 minutes.

Serve with some fresh-baked bread or your favorite salad for a wonderful and tasty meal in under 30 minutes.



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