Oven Baked Sausage and Peppers

Oven Baked Sausage and Peppers-4-poppopcooks.com

Oven Baked Sausage and Peppers – You will do this entire meal all in one casserole dish in the oven. And, it will be getting itself ready for you while you enjoy some wine out on the deck. Or, nah, catching up on some chores. I hope that your option includes the deck. I’ve posted this before but done in a cookie sheet. I saw it done in a casserole dish on a real good website called Italian Food Forever. It has lots and lots of real good Italian recipes. The casserole dish works out better if you just want to put it on the table with a large serving spoon and just let folks get their own.

Turn the oven on at 450°F/230°C. You’re gonna have to cut up the veggies. Sorry about that. Onions, Pepper, Garlic, tomatoes and potatoes. Put them into an oven safe casserole dish.

Oven Baked Sausage and Peppers poppopcooks.com

 

Drizzle them pretty generously with olive oil and sprinkle the salt and pepper. Also a little bit of red pepper flakes if you want. Toss everything together with a big spoon or just use your hands. Poke some holes in the sausage and lay them out on the veggies.

Oven Baked Sausage and Peppers-2-poppopcooks.com

 

Put it in the oven. Pour some wine. Get out on the deck. 10 minutes. One glass of wine. Turn the sausage links over. 10 more minutes. Another glass of wine? Take one of the links out and cut it in half. If there isn’t any pink in the middle it is done. If there is a little pink just put it back and come back 5 minutes later and do the same with another link. They should be done. If not just give them another five minutes while you get a little more wine comfort.

Oven Baked Sausage and Peppers-3-poppopcooks.com

 

Serve up your Oven Baked Sausage and Peppers. You still should be able to function. A confession. Shhh,,Gammy and I finished a bottle of good Chianti with this awesome, down home Italian meal.

Oven Baked Sausage and Peppers-4-poppopcooks.com

 

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A whole meal of sausage, peppers and other veggies all in one pan.
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Prep Time 10 minutes
Cook Time 20-25 minutes
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Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Turn the oven on at 450°F/230°C. You're gonna have to cut up the veggies. Sorry about that. Onions, Pepper, Garlic, tomatoes and potatoes. Put them into an oven safe casserole dish.
  2. Drizzle them pretty generously with olive oil and sprinkle the salt and pepper. Also a little bit of red pepper flakes if you want. Toss everything together with a big spoon or just use your hands. Poke some holes in the sausage and lay them out on the veggies.
  3. Put it in the oven. Pour some wine. Get out on the deck. 10 minutes. One glass of wine. Turn the sausage links over. 10 more minutes. Another glass of wine? Take one of the links out and cut it in half. If there isn't any pink in the middle it is done. If there is a little pink just put it back and come back 5 minutes later and do the same with another link. They should be done. If not just give them another five minutes while you get a little more wine comfort.
  4. Serve up your Oven Baked Sausage and Peppers. You still should be able to function. A confession. Shhh,,Gammy and I finished a bottle of good Chianti with this awesome, down home Italian meal.
    Oven Baked Sausage and Peppers-4-poppopcooks.com
Recipe Notes

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Pizza

Don’t order your pizza delivered anymore. Making pizza like YOU want it, at home, is faster, easier and WAY better!

Pre heat your oven to the hottest you can get it. 500 or more.

IMG_2412

 

For the crust you just grab some of the dough out of the fridge. Remember? That stuff you made with Poppop’s Eeeeeasy homemade bread recipe. Or you could bring one of those ready made crusts home from the grocery store. (they’re a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We’re going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.

IMG_2413

 

Use the rolling pin to transfer it to cookie sheet that you’ve sprayed with oil. You could line the sheet with aluminum foil and spray it for an easier cleanup.

 

You first add the sauce. Canned or jarred or your own homemade sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we’re going with pepperoni and onions.

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Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.

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Check it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board, and with your chef’s knife or a pizza cutter, divvy it up into the size pieces you want.

Serve it up with some chianti, of course, or your favorite beer!

 

 

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Pizza! Homemade is better, faster and hotter than delivered or store bought!
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. For the crust you just grab some of the dough out of the fridge. Remember? That stuff you made with Poppop's Eeeeeasy homemade bread recipe. Or you could bring one of those ready made crusts home from the grocery store. (they're a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We're going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.
  2. Use the rolling pin to transfer it to a cookie sheet that you've sprayed with oil. You could line the sheet with aluminum foil and spray it for an easier cleanup. You first add the sauce. Canned or jarred or your own homemade sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we're going with pepperoni and onions. Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.
  3. Check it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board and divvy it up with Your chef's knife or a pizza cutter, into the size pieces you want. Serve it up with some chianti, of course, or your favorite beer!
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Roasted Red Peppers

Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers.They also may find there way into your salads, on your burgers, in your risotto and sometimes your Chicken Cordon Bleu will become Chicken Cordon Rouge. 

You can bake  them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all roasted. You don’t want to waste any of that good stuff!IMG_1986

 

 

While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.

IMG_2174After the peppers are roasted all over move them to your cutting board and with a serrated  edge steak knife cut out the stem then cut the pepper in half length wise.IMG_2171

.Get the seeds out and trim off the white stuff.

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You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.

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Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.

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Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it scarfed all up way before that.

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

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Alright, lets open a bottle of wine.

 

 

 

.

 

 

 

 

You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

 

Alright, lets open a bottle of wine.

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Roasted Red Peppers are way easier to fix than you thought.
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Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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This recipe has been added to your Meal Plan
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Instructions
  1. Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
  2. With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
  3. Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
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