Leftovers: Pasta with Sausage and Sauce

Whenever I make my highly desired Braised Shortribs recipe, I always have so much leftover sauce.  Since the sauce is just too good to waste, I always save the sauce for future recipes.  Here is one recipe that I make with this succulent sauce.

Pasta with Sausage and Leftover Sauce
Original Recipe by Kitchen Groovy

1 box of whole wheat rotini pasta
2 carrots, diced
1 lb. sweet italian sausage, sliced (regular or turkey would work great)
2 1/2 C leftover sauce from Braised Shortribs, hot

Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked.  Set aside on a plate lined with a paper towel to absorb any fat.

Cook pasta according to package directions.  Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. 

Drain noodles and carrots.  In large serving bowl, combine pasta, carrots and sausage.  Add in the heated leftover sauce and combine until well mixed.

Chef's Note: feel free to add what you like to this dish - it's leftovers!  I encourage you to add what you like and what you are craving!  Brocolli would be a GREAT addition!  I only added what was left in my refrigerator!  :-)

Delicious!!!  It was so good, the family was begging for me to make more Shortribs, so they can get these leftovers again!  Ha!  WIN-WIN!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

French Potato Salad

I mentioned in my last recipe posting of Cold Cucumber Buttermilk Soup that I had taken a cooking class that offered an amazing menu.  This is another side dish from that class.  Now, I really don't care for potato salad, but I realized that I personally don't care for mayo based potato salads.  Actually, not a big fan of any salad that is mayo based.  I think I have been exposed to too many of them growing up - I'm from the midwest, and it's a staple around here, but it's something I just couldn't get behind. 

So, when I tried this French Potato Salad, my tastebuds danced!!  It is very good - I highly recommend you try it.  If you like the traditional potato salad, give this one a try too - it's a bit different, but well worth it!

French Potato Salad
original recipe by Lori Valenziano

2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
           - tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper

1. Place the potatoes in a large pot of cold, salted water.  Bring to a boil.  Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes.  Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard.  Add the olive oil in a slow, steady stream, whisking constantly.  Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine.  Serve at room temperature.

We ate this with Flank Steak Sandwiches - my family swarmed on this meal so fast, I didn't have a chance to take a picture!  Thank God I was able to at least snap this for you!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Vegetable and Feta Orzo Pasta Salad

A dear friend of mine asked me to provide dinner to a leadership meeting she is hosting at the end of the month - woop woop!  I'm honored and excited to do this for her.  She came over yesterday to help me prepare for a baby shower, and of course, I had to start testing recipes.  I made this yesterday for lunch and we LOVED IT!  We decided that for the meeting, we would add black olives - but it sure was great as is :-)

Actually, a few weeks ago, I was at a cooking class and we made something similar but I adjusted the recipe according to my friend's specifications.  At some point later, I'd love to post the original recipe as that was delicious, too!

Vegetable and Feta Orzo Pasta Salad
Original Recipe by Lucia
Adapted recipe by Kitchen Groovy

Kosher Salt

1 lb. orzo

½ C freshly squeezed lemon juice (about 3 lemons)

Extra virgin olive oil

Freshly ground black pepper

1 lb. asparagus

1 pkg. grape tomatoes

1 cucumber, seeded and medium diced

¾ lb. feta cheese, crumbled

Parsley, or any other favorite fresh herb!

1.       Preheat oven to 400 degrees. 

2.       Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.

3.       Fill large pot with water, add 1 T salt and bring water to boil. 

4.       Add the orzo, stirring occasionally to avoid sticking.  Simmer for 9-11 minutes.  Cook until it’s al dente. 

5.       Drain and pour into a large bowl.  Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper.  Pour over the hot pasta and stir well.

6.       Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last.  Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight.  If refrigerated, taste again for seasoning and bring back to room temp before serving.

 Note: more salt is needed when serving dishes cold.



Doesn't it look absolutely refreshing??

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Quick Apple Sausage Quesadillas

Happy post 4th of July!  I hope you have all had a wonderful holiday enjoying our independance ;-)

A very good friend of mine, Liz, sent me this cookbook quite some time ago and I've been meaning to post a great recipe I found from it.  Liz: so sorry it took me so long to brag about this awesome cookbook!  Everyone else: it's called "No Whine with Dinner" and I LOVE, LOVE, LOVE it!  It's written by 2 dieticians, who are also moms, who also have a hard time finding healthy options for their kids to eat.  This cookbook is the answer if you have kids who are hard to feed.

This is one of our favorites from this cookbook so far:

Quick Apple Sausage Quesadillas
Original recipe by "No Whine with Dinner" cookbook, pg. 81

2 T canola oil, divided
1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 C reduced fat shredded cheddar cheese
1/2 C frozen corn, thawed
2 T BBQ sauce
5 8" flour tortillas, preferably whole wheat

1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat.  Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes.  Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce.  Spread the mixture evenly over half of each tortilla.  Fold over, press down gently, and set aside.
3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first).  Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes.  Flip them and cook until the other sids are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas.  Cut into halves or quarters and serve.

We wrapped these up and took them to a softball game.  They travelled nicely and were delicious!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Italian Tortellini Pasta Salad

Good Monday morning to all!  This is our first "official" day of summer vacation - and we welcome it with open arms!  Of course, we started off our morning bright and early with swimming lessons for Miss Sunshine!!

I found this recipe from an awesome food blog - and once I saw it, I knew I HAD to try it.  I didn't make it exactly the way Pip made it, but it sure inspired me to make something similar.  You should really check out this blog, Pip and Ebby - I have found so many great recipes from this dynamic duo.  Click here for their original recipe - I highly recommend you try it!!

I made a few adjustments, based on my own families likes and dislikes.  I LOVE LOVE LOVE finding recipes that give me inspiration to make something for my own family that they will love.  And sure enough - this is the best recipe I'm posting so far as part of my "Picnic at the Park" series!!  Here is my attempt at something similar  :-)

Italian Tortellini Pasta Salad
Original Recipe by Pip and Ebby
Adapted Recipe by Kitchen Groovy

20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing

Cook tortellini according to package directions.  Run under cool water to cool pasta.  Transfer to large bowl and add remaining ingredients.  Toss with italian dressing.  Chill in refrigerator, then serve.

I didn't have any on hand, but I thought brocolli would be a great addition, too.  I love it that it is packed full of veggies and protein :-)  It was PERFECT for a nice summer picnic!  Thank you Pip and Ebby for giving me inspiration to feed the family!!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Grilled Italian Sandwich

In my quest to find recipes that are suitable for my "Picnic and the Park" series, I realized that everything I make isn't going to make the cut.  I have made a few things that my kids have actually gagged on.  Go figure!  I made a healthy wrap - seems safe enough, right?  But for some reason, it tasted horrible!  We  couldn't figure out why it would taste so bad.  It just had meat, lettuce, red peppers - nothing fancy.  Bad, bad, bad.  It made me realize that my pursuit for easy recipes wasn't going to be as easy as I originally thought.  Hmmm . . .

I did come up with this one, and it passed with flying colors.  Now remember - the recipes that become a part of this series are not original by any stretch of the imagination.  Just simple :-)  It will take a bit of time to prep ahead of time, but well worth the $50 we will avoid spending if we eat out.  And yes, $50 for my family is what we would spend.  Thus, my strong desire to bring dinner each night!

Again, the goal is to give you ideas on what to bring to the park.  You can stick with the recipe, or switch out any ingredients to your liking!

Grilled Italian Sandwich
Original Recipe by Kitchen Groovy

1 loaf of your favorite artisan bread
Marinara Sauce
Provolone Cheese, sliced
Salami
Ham
Olive Oil

Take 2 slices of bread, spread marinara sauce on both slices.  On one slice, layer cheese, meat, then more cheese.  Top with second slice of bread.  Brush with olive oil.

Grill on a pan or in a panini press until cheese is melted or sandwich is heated through. 

Wrap in aluminum foil until you are ready to eat.  Serve with your favorite pasta salad, green salad or raw veggies.

Okay, at this point in the game, I know they don't look "picture perfect", but we're going for convenience and easy :-) 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Apple Craisin Chicken Pasta Salad

Welcome to my very first recipe series!  Picnic at the Park!  I am very excited to bring this to you and I hope that you will find inspiration here, or at least a couple of recipes that you and your family enjoy.

Picnic at the Park recipes have THREE requirements.   They must be 1) easy to make 2) easy to travel and 3) easy to eat (especially by my youngest).  Typically, during the months of May, June and July - our family spends alot of time on a baseball field or softball field.  This past weekend, we spent twelve hours in the hot sun cheering on our softball team of 16 year old girls.  And yes, they came in first place - woot woot!  Dinners become challenging when we are living on a field somewhere - and I refuse to eat out unless absolutely necessary.  It will bankrupt us, as we just don't budget to feed a family of 5 every single night at fast food restaurants.  With these three requirements for dinner, I hope you will enjoy them.  I will warn you - they will be simple and nothing fancy.  Well, are any of my recipes fancy??!!  I think not ;-)


I am kicking off this series with one of my favorite salads.  Could the name be any longer??  Honestly, I just didn't know what else to call it so this is about as creative as I get!  I first tried this pasta salad at a leadership meeting for the mom's group I once belonged to a couple of years ago - and I have been making it ever since.  It's light, delicious and perfect for summer. 

I also made brats with peppers.  In total, this meal took roughly 30 minutes to make.  I started at 3:00 by making the salad, then made the brats at 4:45 and wrapped them in foil.  Miss Sunshine had a plain hot dog :-) 

Apple Craisin Chicken Pasta Salad
original recipe source: unknown

1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)

Cook pasta according to package directions.  Drain pasta, and run under cool water to remove the heat.  In a large bowl, mix together all ingredients.  Chill in refrigerator for a few hours.  Enjoy!

As an alternative, this salad is also really good with Vidalia Onion dressing - which is how the recipe came to me originally.  The great thing about salad is you can adjust according to what you like!  Add green onions or carrots or brocolli florets - go wild!

Okay, since we were sitting on the bleachers while we ate, the pictures are not that great - but it was a successful dinner! 

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!