Look what I found in my mailbox today...
My bloggy friend, Myya, mentioned awhile ago how much she loved these cool little pre-measured spices and recipe cards from McCormick. Always on the lookout for an easier and new way to approach dinner, I've kept my eye out for them every time I go to the grocery store...to no avail.
I nonchalantly mentioned to her the other day that I had finally found some, just not the one she had raved about. I had no angle in telling her that. I mostly wanted her to know that I paid attention to the things she talked about.
Guess what? She pays attention too. Thank you so much Myya! And a homemade card to boot?! Your thoughtfulness made my day!
Unfortunately, Chicken Marsala according to McCormick will have to wait until another night since I didn't check the mail until after my huge grocery shopping trip today.
This is what's for dinner at our house tonight:
Summer Sausage Supper is so simple and scrumptious so stop slouching and saute some for supper so you can slowly slurp it, silly.
(Well, I'm sure that's enough alliteration for several blogs. And not very good alliteration if truth be told.)
This easy recipe is a favorite of my husband's. He is a sausage lover. I am not. Yet, we can agree this is a delicious meal. There you have it. Ssssssss...
Summer Sausage Supper
(taken from Cooking for Two magazine and doubled)
Makes 4 servings
1 lb smoked sausage, sliced
2/3 cup chopped green pepper
1/2 cup chopped onion
1 large garlic clove, minced
1 tsp dried oregano
1 tsp dried basil
2 TBSP olive oil
1 and 1/2 cup V8 juice
3 cups hot cooked rice
In a large skillet, saute the sausage, green peppers, onion, garlic, oregano and basil in oil until vegetables are crisp-tender.
Add V8 juice; bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened.
Serve with rice. (I bet noodles would be yummy too).
P.S. While we are on the subject of dinner...I tried a broccoli cheese soup mix from Bear Creek Country Kitchens brand the other day that is more than quite decent. And SUPER easy! I steamed up several crowns of fresh broccoli and added them in once the soup was done. This obviously balances out the calorie content from the cheese part of the soup. Obviously.
I have yet to master the art of cheese soup. Mine always ends up super gritty. Hardly palatable. But this product takes all the work and worry out of it for me. I'm not getting compensated for telling you how great this product is...I just thought I'd share a dinner tip I found. Try it and let me know what you think. (By the way, we tried the Wild Rice version and weren't very impressed. Stick with the broccoli cheese.)
And if anyone out there can school me on how to make edible cheese soup...I'm all ears!