Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Tue, 21 Mar 2017 17:38:49 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Rigatoni with Sausage, Mushrooms, and Peas https://everykitchentellsastory.com/rigatoni-sausage-mushrooms-peas/ https://everykitchentellsastory.com/rigatoni-sausage-mushrooms-peas/#respond Tue, 21 Mar 2017 17:38:49 +0000 http://everykitchentellsastory.com/?p=2679

Ready for your new favorite dinner? This insanely delicious pasta is a total winner. Each bite is loaded with flavorful Italian sausage, fresh mushrooms, and sweet peas in a marinara sauce. I love when simple ingredients come together to make beautiful food. It is basically a version of “Pantry Pasta.” I put together things I

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Ready for your new favorite dinner? This insanely delicious pasta is a total winner. Each bite is loaded with flavorful Italian sausage, fresh mushrooms, and sweet peas in a marinara sauce. I love when simple ingredients come together to make beautiful food.

It is basically a version of “Pantry Pasta.” I put together things I normally have in the house to create a blow your mind meal. This pasta came about when I was in a pinch making Lily’s school lunch. I rummaged around the refrigerator, started to cook, and created a pasta so good I almost didn’t send it to school with her!

When something is really drop dead delicious, I call it “bite of the night.” This pasta will no doubt be your new favorite “bite of the night.”

Enjoy!

-xo

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Rigatoni with Sausage, Mushrooms, and Peas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Olive Oil
  • 1 pound mild Italian sausage, casings removed
  • 8 ounces mushrooms, sliced
  • kosher salt
  • pepper
  • 1 cup frozen peas, slightly thawed
  • 24 ounces marinara sauce, store bought or homemade
  • 1 pound rigatoni pasta
  • Grated parmesan cheese, optional topping
  • Chopped Italian flat leaf parsley, optional topping
Instructions
  1. Cook pasta according to package directions. Set aside.
  2. Meanwhile, heat 2 tablespoons olive oil in pan over medium heat.
  3. Add sausage and cook until golden brown. Break up lumps with wooden spoon.
  4. Remove sausage from pan.
  5. Add 2 tablespoons olive oil to pan over medium high heat.
  6. Add mushrooms, season lightly with salt and pepper. Sauté until mushrooms release their liquid and evaporates, about 5 minutes.
  7. Add peas, cook 3 minutes.
  8. Return sausage to pan.
  9. Add marinara sauce and combine.
  10. Bring to a boil and lower immediately to low simmer.
  11. Simmer for 15 minutes.
  12. Add sauce to pasta and combine.
  13. Optional for serving: top with freshly grated parmesan cheese and/or Italian flat leaf parsley.

 

 

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]]> https://everykitchentellsastory.com/rigatoni-sausage-mushrooms-peas/feed/ 0 2679 Mini Frittata with Sausage and Vegetables https://everykitchentellsastory.com/mini-frittata-sausage-vegetables/ https://everykitchentellsastory.com/mini-frittata-sausage-vegetables/#respond Tue, 21 Feb 2017 17:00:15 +0000 http://everykitchentellsastory.com/?p=2612

Creating a breakfast masterpiece feels impossible on early morning school days. I’m usually so tired that I’m not sure if the stretchy workout pants I pulled on while half asleep are inside out. The truth is, it doesn’t matter because I’m not going to workout anyway. The stretchy workout pants are out of respect for my

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Creating a breakfast masterpiece feels impossible on early morning school days. I’m usually so tired that I’m not sure if the stretchy workout pants I pulled on while half asleep are inside out. The truth is, it doesn’t matter because I’m not going to workout anyway. The stretchy workout pants are out of respect for my kids who begged me to stop wearing pajamas to school drop off.

You know those images of moms dressed in a nice outfit and serving the perfect breakfast to their children before school? That’s not me. Breakfast at my house is more like Survivor meets the Amazing Race. The kids are lucky to get a bite to eat between dragging themselves into the shower, searching for their socks, and stuffing last night’s homework into their backpacks. It’s not a pretty picture but that’s the real deal on mornings in my house.

Making mini frittatas came out of the guilt I felt watching my kids shovel dry cereal into their mouths day after day. Long gone were the September mornings of getting them off to a strong start with beautifully scrambled eggs, fresh fruit, and piping hot breakfast sausage. It dissolved into the kids choosing between the blue box, the yellow box, or the white box. I knew things had to change when my kids started asking questions like:

“Ugh. Cereal again?”

“Isn’t breakfast the most important meal of the day?”

Oh, and the dreaded, “Didn’t you go to culinary school?”

These lovely little frittatas will get you out of your weekday breakfast rut and totally change up your breakfast game. They are a killer make-ahead breakfast option that taste à la minute. These gorgeous Mini Frittatas are loaded with delicious chicken apple sausage, onion, spinach, and tomato. These mini frittatas will change how you and your kids feel about breakfast!

Enjoy!

-xo

 

Save Print
Mini Frittata with Sausage and Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 mini frittatas
 
Ingredients
  • 9 eggs
  • kosher salt
  • pepper
  • olive oil
  • ½ small onion, cut in small dice
  • 1 tomato, seeded and diced
  • 2 cups spinach
  • 6 ounces Aidelles chicken apple sausage, cooked
Instructions
  1. Preheat oven to 350 degrees.
  2. Crack eggs into large measuring cup. Whisk eggs lightly. Lightly season with season with salt and pepper. Set aside.
  3. Sauté onion, tomato, and spinach on medium low heat until softened, about 5 minutes. Lightly season with salt and pepper.
  4. Place heaping Tablespoon of cooked sausage in each muffin cup in a regular size, nonstick muffin tin.
  5. Add 1 Tablespoon of softened vegetables to each muffin cup.
  6. Fill each cup with egg mixture.
  7. Bake 12 minutes or until eggs set.

 

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