ITALIAN SAUSAGE AND PEPPERS
This fast and easy Italian Sausage and Peppers is the perfect anytime dinner recipe. A tasty one skillet recipe that is low carb and gluten free.
Provided by Rosemary Molloy
Categories Main Dish
Time 35m
Number Of Ingredients 8
Steps:
- In a large pan add the olive oil and sliced sausage, cook turning often, for approximately two minutes on medium heat or until lightly browned.
- Add the sliced peppers, spices and water. Cover the pan and cook on low/medium heat for approximately 15 minutes, turning occasionally.
- Remove the cover and cook stirring occasionally (so it doesn't burn) on medium/high (not too high) heat for approximately 10-15 minutes or until cooked. Serve immediately. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 9 g, Protein 12 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 746 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BUTTERED NOODLES WITH FRESH SAGE
Make and share this Buttered Noodles With Fresh Sage recipe from Food.com.
Provided by Parsley
Categories Kid Friendly
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions; drain.
- Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper
- Toss with noodles.
- Top with parmesan cheese just before serving.
Nutrition Facts : Calories 448.3, Fat 19.9, SaturatedFat 11.3, Cholesterol 108.2, Sodium 311.9, Carbohydrate 55, Fiber 2.6, Sugar 1.8, Protein 12.6
TENDERLOIN ASADA WITH SAGE AND SAVORY APPLES
Make and share this Tenderloin Asada With Sage and Savory Apples recipe from Food.com.
Provided by pattikay in L.A.
Categories Pork
Time 3h35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- About 2-4 hours before you plan to grill the pork, place the tenderloins in a plastic bag.
- add the cider, vinegar, brandy, oil and mustard and refrigerate.
- combine the sage, chile, salt, pepper, and garlic powder in a small bowl.
- about 30 minutes before grilling, take the pork from the refrigerator and drain the marinade into a small saucepan.
- coat the pork with a thin layer of the mixed spices, reserving about 1 t of the mixture, and let the pork sit, covered at room temperature.
- over high heat, boil the marinade vigorously for several minutes until reduced by half. keep the liquid warm.
- on an outdoor grill, fire up enough charcoal to form a single layer of coals beneath the meat.
- at the same time, put a few handfuls of mesquite chips or beans in water to soak.
- when the charcoal is covered with gray ash, scatter the wood chips or beans over it and place the meat directly over the fire.
- grill the tenderloins, partially covered with the grill's lid (damper open), to trap some of the mesquite smoke.
- turn the tenderloins once or twice to ensure even cooking.
- grill till the tenderloins' internal temperature is 155-160, about 12-14 minutes.
- let the meat sit at room temp, tented with foil.
- pell and slice the apples thin. warm the butter in a skillet over medium heat and saute the apples till softened.
- add the reduced marinade and the remaining spice mixture and simmer till the apples are tender. (Add brown sugar if desired, if too tart tasting.).
- adjust seasonings if necessary.
- slice the pork into medallions and arrange it on a platter, surrounded by the apples and garnished with sage sprigs, if desired.
Nutrition Facts : Calories 470.3, Fat 21.7, SaturatedFat 8.4, Cholesterol 164.9, Sodium 735.6, Carbohydrate 15.3, Fiber 2.9, Sugar 11, Protein 47.1
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