Hi everyone! Sorry for the lack of posts. I’ve been battling a head cold and have been slow on writing my posts and comments. I hope everyone had a great weekend! Chris and I had a busy one. We went up to Healdsburg Saturday to pick-up our wine shipment and had lunch. It was an all day affair. The drive took longer than both activities combined. Then on Sunday, we hosted brunch at our place. It was a busy weekend and on Sunday evening, I started feeling some sinus congestion and fatigue. I’ve been catching Z’s here and there on the couch and every time I awoke, I felt even more tired and my head felt foggy and dizzy. It was not a good feeling.
As I was cleaning out my fridge over the weekend, I thawed out a pound of sweet Italian sausages. Last night as I was going over my pantry and fridge, I noticed I didn’t have much around the house. I used basically what I had on hand to make dinner —spaghetti, shallots, parsley, parmesan cheese and wine. This dish was tasty and quick. It would be even better if I had some garlic. Will have to add that in the next time I make this. I love the whole wheat spaghetti in this dish. I felt like I was eating something healthy. 🙂
I made these last night for today’s breakfast. It was tasty! It kinda reminds me of McDonald’s sausage, egg and cheese McGriddles without the eggs, but better and healthier. The inspiration came when I was looking to make breakfast muffins. I had a couple of sweet Italian sausages and cheddar cheese in my fridge. So I decided to make sausage and cheddar muffins. The maple syrup was added in at the last minute because I was thinking about how much I adore maple flavored breakfast sausages and voilà! Out came these muffins.
I’m starting to come around when it comes to Minestrone soups. I’ve made this version several times with wonderful results. The original recipe calls for ground beef but you can substitute with sweet Italian sausage, which is what I have done here. Or spicy Italian sausage if you prefer your soup with a kick. My butcher carries a variety of sausages; turkey, chicken and even Chorizo. If you don’t care for sausages, pancetta would work well too. I like to pair my soups with grilled cheese sandwiches or Panini. Although garlic bread or any homemade savory bread would be delicious.
Every so often, I do enjoy a nice pot of chili. I usually make it early in the week so I have a go-to meal whenever I feel too lazy to cook. I prefer a chili with multiple kinds of meat —it gives it a nice texture, in my opinion. What do you put in your chili?