Yeah!  It is nice to have summer here finally, were barbequing, were eating outside, it’s all good!  I love coleslaw no matter what, and this recipe had a nice spin on it with the bacon dressing so I had to try it. 

For more coleslaw recipes, click here.

•  8 strips bacon
• 1-16oz. bag coleslaw
• 1 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1 tsp. Dried oregano leaves
• 2 tbsp. extra virgin olive oil
• 1 large shallot, chopped
• 1 tbsp. Each Dijon mustard and sugar
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

In a large non-stick skillet, cook your bacon until browned and crisp.  Set aside on paper towels to cool.   In a large bowl add your coleslaw, red onion, parsley, and oregano leaves.  Stir to combine, set aside while you prepare your dressing.  Wipe skillet out of any excess bacon grease.  Heat your skillet over medium with 2 tbsp. olive oil.  Add your shallots, cook stirring until softened, a few minutes.  Add mustard, sugar, and vinegar. Stir to combine.  Add olive oil, salt and pepper to taste.  Pour dressing over coleslaw.  Break bacon into large bits over salad.  Stir to combine completely.  Best if left in the refrigerator for at least couple of hours before serving.  It was better the second night.

Serves: 8 to 10

Total time: 45 minutes

Related posts:

1. Creamy Coleslaw
2. Fried Brown Rice with Watercress and Bacon
3. Asparagus Salad with Crispy Bacon

For more recipes using pastry shells, click here.

• 2 tbsp. Olive oil
• 1/2 lb. ground beef
• 1/2 lb. ground italian sausage
• 1 sweet onion, chopped 
• 1/2 lb. sliced fresh cremini mushroooms
• 1/2 cup sour cream
• 2 tbsp. all-purpose flour
• 1/2 tsp. each pepper and ground sage
• 1-17 oz. package Pepperidge farm pastry sheets, thawed 
• 1 egg, beaten

Lightly coat a large skillet over medium-high heat with olive oil.  Add beef, sausage, and onions, stirring to break up meat.  When pinkness is almost gone add mushrooms, stirring until meat is fully cooked, onions and mushrooms are soft.  Spoon out any additional liquid if necessary.  Remove pan from heat to cool.  In a separate dish mix sour cream, flour, pepper, and sage.  Add to beef and sausage mixture, mixing completely. 

On a lightly floured surface spread out thawed dough.  (I use one sheet for two turnovers, if your prefer a smaller serving adjust accordingly).  Using a sharp knife cut pastry sheets into squares.  Divide beef and sausage mixture into proportionate servings.  Spoon each serving into middle of pastry square.  Carefully fold corners up pinching sides and top to seal.  Brush with beaten egg.  Place turnovers on a cookie sheet and bake at 400 degrees for about 45 minutes or until nicely browned.

Total time: 1.5 hours
Servings: 4

Related posts:

1. Beef-Wheat Balls
2. Turkey Turnovers With Fresh Mushrooms
3. Italian Sausage and Artichoke Soup

In purchasing the shrimp I made sure that it was deveined so the preparation was effortless.  After you pinch the tail off, grab the shell from the back, and it peels off very easily.  The hot italian sausage gave it a nice, spicy kick.  Feel free to change it up with a milder or leaner sausage, there are so many varieties out there now, I love it!  And please if you do change it up, share in the comments section.  Enjoy!

• 1 16-oz. package fettucine or pasta of your choice
• 6 tbsp. olive oil, divided
• 3 hot italian sausage links, casings removed, broken into chunks
• 1/2 lb. large shrimp, peeled, deveined, with tail off
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 lb. cremini mushrooms, roughly chopped
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 tbsp. butter
• 1/2 cup milk
• 1/2 cup white wine
• 1 tsp. cayenne
• 1/8 tsp. nutmeg
• 1/2 cup fresh chopped italian parsley
• Salt and Pepper to taste
• Fresh grated parmesan cheese

Start boiling a large pot of water for your pasta while you prepare the sausage and shrimp sauce.

In a large non-stick pan add 2 tbsp. olive oil over medium heat.  Add your sausage and saute while stirring until brown and slightly crispy.  Set aside. Add the shrimp and saute stirring quickly until almost cooked through, 3-5 minutes.  Set aside with the sausage.  To your pan add 2 tbsp. olive oil over medium  heat. Add onions, bell pepper, mushrooms, bay leaf, and garlic.  Saute for 5-7 minutes until vegetables are tender.  Set aside with sausage and shrimp.

In the same pan add the remaining olive oil and 1 tsp. butter over medium heat. Whisk in milk slowly.  Whisk in wine slowly.  Continue cooking, add cayenne, nutmeg, parsley, salt and pepper to taste.  Reduce heat to low and continue cooking to your desired consistency.  Drain pasta and return to pot.  To your pasta add the sausage, shrimp, vegetables, and sauce.  Stir completely.  Serve in large pasta bowls with freshly grated parmesan cheese and chopped italian parsley.

Serves: 4

Total time: 90 minutes

Related posts:

1. Shrimp and Andouille Gumbo
2. Shrimp Quesadillas with Tarragon Aioli
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

For the top 20 macaroni and cheese recipes from allrecipes.com click here.

• 1-16 oz. package macaroni
• 14 oz. smokey links, cut into bite size pieces
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups whole milk
• 1 cup half and half
• 6 oz. sharp cheddar cheese, grated
• 6 oz. hot pepper cheese, grated

Preheat oven to 350 degrees.

Heat a large non-stick skillet over medium heat.  Add smokey links and fry for about 5 minutes, stirring occasionally, until nicely browned.  Set aside.

Bring a large pot of salted water to boiling and cook macaroni aldente while you prepare your sauce.  Wipe out your skillet from your smokey links.  To your skillet add 3 tbsp. butter over medium heat.  Wisk in 3 tbsp. flour until smooth.  Slowly wisk in 2 cups milk, then 1 cup half and half.  Stir in cheddar cheese, and hot pepper jack cheese. Reduce heat to low, add your smokey links.  Stir to combine completely.

When pasta is cooked, drain and put back into pot.  Add your cheese sauce and stir completely.  Pour into large casserole dish and bake for about 40 minutes until lightly browned on top.  Serve immediately.  Can be made ahead and placed in refrigerator over night before baking.

Serves: 6-8

Total time: 1 hour

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1. Grandpa Tom’s Macaroni Salad
2. Sausage Ham and Cheese Frittata

For more quick and easy soup recipes, from eatingwell.com, click here.

• 3 italian sausage links
• 1 hot italian sausage link
• 3 tbsp. olive oil
• 1-32 oz. container reduced chicken stock
• 2-8 oz. box frozen artichoke hearts, thawed
• 2 cups water
• 1-bunch chard (I used red)
• Freshly grated parmesan cheese

Remove casings from sausage and cut into small chunks.  Heat oil in a large soup pot over medium heat. Add sausage stirring occasionally, scraping all the bits until golden brown, about 15 minutes.  Stir in the broth, water and artichoke hearts.  Bring to a boil.  Reduce heat to simmer and cook for about 20 minutes, uncovered.  Add chard by handfuls while stirring until all of your chard is in the pot.  Cover pot and continue simmering for about 5 minutes until chard is wilted.  Serve immediately in large soup bowls with freshly grated parmesan cheese.

Related posts:

1. Lentil Soup with Spicy Italian Sausage
2. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
3. Sausage Bean and Vegetable Soup

For more bean soup recipes, click here.

• 1-20 oz. bag of 15 bean soup
• 4 cups water
• 1–lb. ham hocks
• 4 cups low sodium chicken broth
• 2 cups water
• 2 tbsp. olive oil
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 sweet onion, chopped
• ¼ cup fresh Italian parsley, chopped
• 3 garlic cloves, chopped
• 1 tsp. dried thyme leaves
• Salt and pepper to taste
• 1-28 oz. can diced tomatoes

In one pot add 4 cups water and the 15 bean soup (rinsed).  Bring to a boil over medium-high heat for 45 minutes, stirring occasionally, skimming foam off top, adding water if needed.  In a second large soup pot add 2 cups chicken broth, 2 cups water, and ham hocks.  Bring to a simmer and cook for 45 minutes.  Meanwhile in a large non-stick pan add your olive oil over medium heat.  Add the remaining ingredients except the diced tomatoes.  Cook your vegetables stirring occasionally for about 5 minutes.  To your vegetables add the diced tomatoes and continue cooking at a low simmer until your beans are ready.  Add your beans to your vegetables, stirring for about 2 minutes.  Add your beans and vegetables to the broth and ham hocks pot.  Bring to a simmer and continue cooking uncovered for 2 hours, stirring occasionally.  Remove ham hocks and cool.  Cut meat off ham hock, discarding the fat.  Cut ham into small bite size pieces and put back into soup.  Continue cooking for 1 hour uncovered.  Serve in large soup bowls.

Serves: 8

Total time: about 4 hours

Related posts:

1. Sausage Bean and Vegetable Soup
2. Escarole and Cannellini Bean Stew
3. Brussels Sprouts and Sausage Soup

I did make a few changes of my own.  I cut the amount of sausage in half; 2-lb.s instead of 4-lbs.  2-bell peppers instead of 4-bell peppers and I used a 28oz. can of crushed tomatoes instead of an 8oz. can of tomato sauce.  The water I added as well because I felt that it needed it.  So have fun with this recipe and please enjoy!

For more chili recipes, click here.

• 1 lb. bulk Italian sausage, hot
• 1 lb. bulk Italian sausage, sweet
• 3 tbsp. olive oil
• 1 large sweet onion, 1.5 lb. chopped
• 2 green bell peppers chopped
• 4 cloves garlic minced
• 1 cup fresh Italian parsley chopped
• ½ cup fresh cilantro chopped
• 1 small can chopped jalapeno peppers
• 1 small can chopped green chiles
• 1/3 cup chili powder
• 2 tbsp. ground cumin
• 15 oz. can pinto beans
• 15 oz. can white beans
• 28 oz. can crushed tomatoes
• ½-1 cup water

Serves: 8

Total time: 60 minutes to prepare, all day to cook (simmer)

In a large dutch oven brown sausage.  Set aside.  To your pan add olive oil over medium heat.  Add your onions and peppers.  Sauté for 4 minutes, add your garlic.  Sauté 2 minutes.   Add your parsley, cilantro, jalapeno peppers, green chiles, chili powder, and ground cumin.  Mix well and sauté for 3 minutes.  Add kidney beans, white beans, and crushed tomatoes.  Mix well.  Add sausage and water, bring to a slight boil.  Cover and simmer for at least 4 hours.  Serve in large bowls with grated cheese on top.

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1. Crock Pot Chili
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Stuffed Bell Peppers

We’ve all made fried potatoes, right?  But how about with turnips?  I was intrigued by the addition of the turnips, a root vegetable not related to the potato (I thought it was).  Turnips are a member of the mustard family, closely related to arugala and the radish which could mean a little more of a peppery taste to these fried potatoes, they were not, but boy were they good.  Turnips are a starch vegetable but provide only one third the amount of calories as an equal amount of potatoes.  Turnips are high in vitamin C and a great source of fiber.  We will definitely make these again, and just so you know I did change up the vinegar mixture only because I did not have the suggested red wine vinegar, and white sugar on hand.  The balsamic vinegar and brown sugar was fine, but definitely will try the red wine and white sugar next time.  This recipe came from my Bon Apetit and was adapted from the very famous culinary chef and queen of Italian cooking “Lidia Bastianich“.  Please enjoy!

If your interested in checking out different turnip recipes, click here.  

• 1 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• ¼ cup water
• 2 tbsp. olive oil
• ½ lb. thick cut bacon (thick fat removed), sliced into 1-inch pieces
• 1 sweet onion, cut in half and sliced thin
• 4 garlic cloves, minced
• 1 ½ lb. turnips, peeled and cut into 1-inch chunks
• 1 ½ lb. Yukon gold potatoes, cut into 1-inch chunks
• 1 tsp. salt
• 2 tbsp. chopped fresh Italian parsley

In a large non-stick skillet heat your olive oil over medium heat.  Saute bacon until almost crisp.  Add onion and garlic.  Saute until onion is soft and golden, about 5 minutes.  Add turnips and potatoes, sprinkle with salt.  Saute and toss for another 5 minutes.  Reduce heat to medium-low, cover and cook until vegetables are almost tender, about 15 minutes, stirring occasionally.

Mix in a small bowl, balsamic vinegar, brown sugar and water.  Push vegetables to one side and pour vinegar mixture to the other side.  Slide vegetables over and toss completely.  Turn heat up to medium, spread your vegetables in one layer and cook until slightly crisp on bottom.  Continue to turn and cook  until  vegetables are golden and crisp around the edges, about 10 minutes.  Season with more salt, black pepper, and parsley.  Serve immediately. 

Serves: 4

Total time: 60 minutes

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1. Holly’s Sweet Potatoes with Pecans
2. Roasted Fingerling Potatoes With Asparagus
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Indeed spaghetti and meatballs are a classice italian dish, however it seems that the meatball did not originate from Italy.  This little round patty has a very interesting background.  Even though the history of the meatball is obscure and early recipes are rare, there are some clues and indications that point to Persia.  Click here to learn more about the global history of the meatball.  My source for this recipe was my Bon Apetit magazine.  Please enjoy!

Looking for different variations of meatball recipes from around the world, click here.

The sauce:

• 2 tbsp. olive oil
• 1 large sweet onion, chopped
• 10 oz. portabello mushrooms, chopped
• ½ stick unsalted butter
• 2-28 oz. cans crushed tomatoes

The meatballs:

• 1 cup fresh breadcrumbs 
• ½ cup whole milk
• ½ lb. lean ground beef
• ½ lb. bulk Italian sausage
• 1 cup finely grated parmesan cheese
• ½ cup chopped fresh Italian parsley
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 large eggs
• 2 large garlic cloves, chopped fine
• 1 lb. spaghetti
• Freshly grated parmesan cheese to serve over your spaghetti

For the sauce:

In a large stock pot heat your olive oil over medium heat add your onions, stirring to coat.  Add your mushrooms, and continue stirring until your onions and mushrooms become limp and are starting to brown.   Add the butter and stir until blended in.  Add your 2 cans of crushed tomatoes bring to a boil over medium heat.  Reduce heat to simmer and continue cooking uncovered while you prepare your meatballs.   

For the meatballs:

Pulse day old french bread (crust omitted) in a food processor until fine.  Combine breadcrumbs and milk in a small bowl stirring until breadcrumbs are evenly moistened.  Set aside and rest for 10 minutes.  Place your beef and pork in a large bowl and break into small chunks.  Add 1 cup of parmesan cheese, parsley, salt, and pepper.  Whisk eggs with garlic in a small bowl and add to meat mixture.  Using your hands quickly and gently combine mixture until all ingredients are combined being careful not to over mix.  Cover and chill in the refrigerator 15 minutes to one hour.

Roll your meatballs into a small golf ball size ball and place into your sauce in one layer.  Bring meatballs and sauce to a simmer, cover and continue cooking until meatballs are cooked through, 30 to 45 minutes.  Bring a large pot of salted water to a boil and cook your spaghetti al dente.  Drain and divide into pasta bowls or a large pasta platter.  Pour sauce and meatballs over.  Sprinkle with freshly grated parmesan cheese.  Serve immediately.

 Serves: 6

Total time:  2 ½ hours

Related posts:

1. Spaghetti and Meatballs
2. Linguine with Rustic Meatballs
3. Spaghetti Al Pomodoro with Sausage

For more pasta recipes from the Italian Chef, click here. 

• 16 oz. fettuccine
• 2 tbsp. olive oil
• 4 sweet italian sausages fully cooked
• 2 tbsp. shallots, chopped
• 1 bunch asparagus, sliced into 2-inch pieces on the bias
• 2 cloves garlic, chopped
• 1 ½ cups cherry tomatoes, quartered
• Salt and pepper to taste
• 1 tsp. red pepper flakes
• ½ cup fresh Italian parsley
• Freshly grated parmesan cheese
• Additional olive oil for drizzling (optional)

Bring a large pot of water to boiling for your fettuccine while you prepare your sauce.  Cut your sausage in half, then into ½ coins.  Heat a large non-stick pan with 2 tbsp. olive oil, and brown your sausage.  Set aside.  To your pan, add the shallots and cook stirring for 2 minutes.   Add your asparagus and garlic, cook over medium low heat until asparagus starts to turn bright green, stirring frequently.  Add your tomatoes, salt, pepper, and red pepper flakes.  Bring to a slight boil, add your sausage and simmer over low heat for about 15 minutes until your tomatoes and asparagus become slightly wilted, stirring occasionally.

Cook your pasta al dente.  Serve in large pasta bowls with sauce spooned over.  Add parmesan, parsley and additional olive oil if desired.

Serves: 4

Total time: 60 minutes

Related posts:

1. Pasta with Italian Sausage, Spinach and Mushrooms
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Lentil Soup with Spicy Italian Sausage