Zesty Chicken - Slow Cooker Recipe

2 lbs skinless, boneless chicken thighs or breasts, cut into 1 inch pieces

1 lb Italian style turkey sausage links, cut into 1 inch pieces

1 onion, chopped

1 red bell pepper, chopped

1 ½ teaspoon chopped garlic or 1 large clove 

1 ½ teaspoon dried oregano

28 oz. can diced tomatoes, undrained

6 oz. can tomato paste

14 oz. can artichoke hearts, drained

4 oz. pitted sliced black olives, drained. Kalamata olives are my favorite.  

1. Coat 4 to 6-quart slow cooker with cooking spray.
2. In the slow cooker, combine the chicken, turkey sausage, onion, bell pepper, garlic, oregano, tomatoes, and tomato paste.
3. Cover and cook on high for 6 to 7 hours or until meat is done.
4. Stir in artichoke hearts and olives. Cook 10 or more minutes. Serve with rice or a baguette. 

This makes a lot! If you're only cooking for 2 cut it in half. It keeps well in the refrigerator but doesn't freeze well. 

Zucchini and Bell Pepper Pasta with Sausage

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausage, no casings

1 pound zucchini, cut into half moons

1 onion, thinly sliced

1/2 cup chopped red pepper

 1/4 cup chopped fresh basil leaves, plus sprigs for garnish

1 Tb fresh Oregano more or less depending on your taste

Salt and pepper

1 pound pasta - we love bow tie. Spaghetti  works too. You'll need a bigger pasta. Angle hair paste doesn't work well. 

Parmesan and dried hot peppers 

1. In a large stockpot over high heat, bring 4 quarts of salter water to a boil
2. In a large sauté pan over medium high heat, add remaining 2 tablespoons olive oil and sausage
3. Cook until sausage is browned, about 6 minutes.
4. Add zucchini, squash, onions, red pepper, and ¼ cup chopped basil  1 Tb fresh chopped oregano and cook for 4 to 5 minutes, or until the squash has begun to caramelize.
5. Season with salt and pepper.
6. Add pasta to the boiling water and cook until just al dente or to package directions. 
7. Drain reserving ½ cup pasta water.
8. Pour cooked pasta and ½ cup pasta water into the sausage sauce.
9. Garnish with basil sprigs.
10. Serve with Parmesan cheese and dried hot peppers to taste 

This is easy to double and triple if you have a bigger crowd! 

Spinach, Goat Cheese, and Sausage Lasagna

12 no boil lasagna noodles

1 teaspoon olive oil

1 lb bulk sweet Italian pork sausage

3 cups tomato sauce

3 ½ cups ricotta

4 oz. goat cheese, crumbled

2 eggs, beaten

1 tablespoon chopped fresh basil, or 1 teaspoons dried

1 cup grated parmesan

4 cups raw baby spinach, chopped

1. Place the lasagna noodles in a large bowl and cover with boiling water. Let soften for 15 to 20 minutes.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally for 10 minutes or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce and simmer for about 5 minutes.
3. In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
4. Spread 1 cup of the tomato sauce on the bottom of a 13 x 9 inch pan.
5. Add 1/3 of the softened lasagna noodles on top.
6. Place ½ the spinach on top, pressing down to make a flat layer.
7. Add half the ricotta mixture, spreading it out in an even layer.
8. Top with the sausage mixture and then another 1/3 of the noodles.
9. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta.
10. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan.
11. Preheat the oven to 400* and bake for 45 minutes to an hour. 

Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company!