A Tasty Recipe for you...

After having made a couple recipes that require a lot of mashing and mixing of ingredients together into one skilletthis week I've decided to go back to breaking down my ingredients and bringing more flavors onto the plate. (Per the boyfriends request that is) Stewing ingredients in one skillet is so much fun and I personally love these recipes becausewell they're easy. When by boyfriend mentioned he missed my dishes that had a lot of variety.well how can I refuse a sweet request to go back to the recipes that brought both of us a lot of joy.

So for tonight I whipped up some andouille sausage. In order to bring different textures and taste well I went for cheesy grits, a simple tomato pasta and some fried parmesan zucchini for our appetizer. What was the verdictsimply YUM! The parmesan zucchini practically melts in your mouth and the tomato pennewell reminds me slightly of spaghetti-osnot sure if that's a good thing but it's a nice side to the kick the andouille brings. The grits wellwhat's not to like.

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/ 1 large andouille sausage (cut into 1/4 inch slices)

/ 6-8 mushrooms (diced)

/ 1 large zucchini (cut to manageable wedges)

/ penne pasta (2 cups)

/ tomato sauce (1 can)

/ grits (1/2 cup)

/ milk (1 cup)

/ butter (1 tbsp)

/ shredded mozzarella (1/4 cup)


1. Before you start get the penne pasta boiling in a medium pot. In a smaller pot heat some butter until it melts and add the cup of milk. You will cook your grits here at medium heat for the duration of the next steps.

2. In a separate large pan pour about two tablespoons of cooking oil. Cook the zucchini wedges at high heat for about 5 minutes on each side. Make sure they get a good char. I like to alternate between low and high so I can make sure that the center gets an even exposure to heat. Salt to taste here. When the zucchinis have cooked set them aside to cool on top of a piece of paper towel. (I like to sprinkle just a dash of parmesan cheese here.because why not?!)

3. In the same pan after removing the zucchini evenly distribute the andouille slices around your pan. Keep the heat high so that the sausage starts to cook and secrete it's own flavors. Add mushrooms after the andouille sausages have cooked to a good char. Voila that's all for the main meat!

4. Return back to your grits. Stir the contents and add your shredded mozzarella cheese on top and turn off the heat for both pasta and grits! Mix the grits as the cheese melts into each other and quickly plate. As for the penne pasta drain the extra water add the can of tomato sauce and mix while the penne is still steaming. That's it!~ simple!

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Posted in Home Improvement Post Date 06/07/2019






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