Sausage and Peppers Salad #SundaySupper

Sausage and Peppers Salad
Sausage and Peppers Salad
Sausage and Peppers Salad combines that familiar great taste into a luscious salad. Grilled smoked beef sausage, crisp peppers, spinach and onion round out the meal. Drizzle with my mustard vinaigrette for a tangy topping!
Labor Day is just around the corner. For some it signifies the end of summer. No more lazy, hazy, crazy days! For others, it’s a sneak peek into cooler weather and all fall has to offer.
This week #SundaySupper is saluting Labor Day and all the workers that make this country great.

Labor Day Menu Ideas

Labor Day has been a national holiday since 1894 celebrating all the contributions and accomplishments of the workers who have built the United States. It’s also the last day of summer, so let’s get grilling, cooking, and baking to celebrate!

For me personally, Labor Day means back to work. We spend this week at our college welcoming new and returning students back to classes. For some it’s a big step. It can be there first time away from home. Maybe they never shared living quarters with strangers or experienced students from different cultures.
It’s our job to provide comfort and guidance for all types of diets and tastes.
Comfort from food it a big one. Especially on the prominently women’s campus.
All these reasons are why I’m breaking out the grill and grilling some smoked sausage for my sausage and peppers salad.
Sausage and Peppers is one of my most requested recipes. Coupled with fried potatoes, it’s pure comfort food.
Today I’m adding a twist to this idea. Smoked sausage slices, crisp peppers, red onions, baby spinach, and hemp seeds. Drizzled with mustard vinaigrette for a bit of tang.
Sausage and Peppers Salad

Sausage and Peppers Salad

Yield: 2 servings

Serving Size: 1 each

Ingredients

  • 1/2 lb smoked beef sausage
  • 1 cup mixed bell pepper strips
  • 1 cup baby spinach
  • 2 tablespoons diced red onion
  • 1 tablespoon hemp heart seeds
  • dressing
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sliced fresh basil
  • salt and pepper to taste

Instructions

  • Slice sausage into thin pieces. Fry until browned and most of excess fat dissolves.
  • Mix together peppers, onions, spinach and sausage.
  • Whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Pour over pepper mixture.
  • Sprinkle with hemp seeds.

Notes

If sausage sticks, add a few drops of oil.

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Thanks Christie from A Kitchen Hoor’s Adventures for hosting this week!

Enjoy all these Labor Day Menu Ideas from Sunday Supper Tastemakers!

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Posted in #SundaySupper, peppers, sausage, What's For Dinner? | Tagged | 18 Comments

Sweet Corn Facts, Tips and Recipes

grilled corn

“Who wants more of corn?” I always here, “I do!” Those tasty cobs appear at our cookouts, picnics and BBQ’s all summer long.

Did you know there are 3 varieties of sweet corn?
According to Buy Fresh Buy Local of the Greater Lehigh Valley, sweet corn can be divided into three types:

  • standard (sugary) (su)
  • sugary enhanced (se)
  • supersweet (sh2)
  • These types vary in their sweetness, storage quality after harvest, and cold soil vigor. Each type is available in yellow, bi-color, and white varieties.
    Standard corn loses it’s sweetness fairly fast. This variety is designed to be picked an eaten the same day.
    Sugary enhanced corn kicks the sweetness up a notch and the taste lasts a bit longer. This is the variety you most often find at farm stands and farmer’s markets.
    Supersweet corn lasts the longest after harvest. This corn is best for shipping and found at larger supermarkets. The kernels are a bit tougher and chewy but extra sweet.
    End of summer doesn’t mean the end of tasty sweet corn. You can buy fresh corn, blanch it for 3 minutes and freeze it on the cob or as cut kernels.

    Try these tasty recipes for more ways to enjoy sweet corn.
    Black Bean Corn Casserole
    Black Bean Corn Casserole
    Potato Corn Chowder
    Potato Corn Chowder
    Corn Gazpacho at the Cook-Off

    Corn Gazpacho at the Cook-Off


    Corn Gazpacho

    Food for Thought…How do you enjoy your sweet corn? Are you an on-the-cob purest? Do you prefer it fresh, or enjoy the convenience of frozen or canned? I’d love to hear your thoughts and recipe ideas in a comment below!

    Posted in corn, soup, vegetables, veggies, What's For Dinner? | Tagged | 4 Comments

    Foodie Friends Friday Linky Party #261

    Welcome to another fun Foodie Friends Friday Linky Party!

    Please share your recipes, crafts and DIY projects with our friends!

    Before we get started let’s say, “Congratulations” to last week’s winners!
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    You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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    Umami Beef Butter #bestbeef #CertifiedAngusBeef

    This post is part of an Influencers and Brand Ambassadors campaign sponsored by Certified Angus Beef® brand and Sunday Supper, LLC.  Recipe and photo reprint permission courtesy of Certified Angus Beef® brand.  All opinions are my own. 

    Umami Beef Butter

    Umami Beef Butter combines butter, rendered beef fat and seasonings to create a phenomenal condiment for beef or vegetables. A moist and flavorful addition to any steak or roast.
    I recently discovered this rich, decadent idea for beef while visiting Certified Angus Beef® brand headquarters in Wooster, Ohio. The creative Chefs in the test kitchen, work hard at developing flavorful beef dishes.
    Healthier lean beef recipes are another staple in the recipe files.

    To find more delicious beef recipes, beef cooking tips and nutrition information visit the Certified Angus Beef® Brand website!

    Certified Angus Beef Brand logo

    Follow them on social media for news, contests, recipes and more including live Facebook events!: 
    Facebook | Instagram | Pinterest | Twitter.

    Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.

    Food for Thought…What ideas do you have for using beef butter? Would you enhance steak? Maybe add a bit to soup or use in a pasta dish? I would love to here your thoughts in a comment below!

    Umami Beef Butter

    Umami Beef Butter

    Recipe and photo reprinted with permission of Certified Angus Beef ® brand.

    Ingredients

    • 1 head garlic
    • 8 ounces (1 cup) rendered beef fat
    • 8 ounces (1 cup) butter
    • 1 lemon
    • 8 anchovies, chopped as finely as you can
    • 1 teaspoon kosher salt
    • 1 teaspoon ground white pepper

    Instructions

    • Soften beef fat and butter by placing in a warm area or carefully in the microwave as to not melt to a liquid. Transfer to the bowl of a standup mixer.
    • Preheat oven to 350° F. Slice top off the garlic head just to expose the cloves, keeping head intact. Wrap in a aluminum foil with air trapped within sealed pouch so exposed cloves are up and not touching foil. Roast one hour until garlic cloves are soft. Set aside to cool.
    • Zest lemon with a microplane or zester directly into the mixer. Juice the lemon into mixer, straining out any seeds. In a small bowl squeeze the garlic to remove softened roasted cloves. Using a fork, mash garlic together with anchovies, salt and pepper; add to mixer.
    • With the paddle attachment, blend butter mixture together on medium high until well-blended and creamy, 2-3 minutes.
    • With a silicone style spatula, transfer butter blend to the center of a large sheet of parchment paper, shaping mixture in a log the same direction as the length of the paper. Fold paper over, pushing out any air and creating a round log-shape as best you can manage; refrigerate to harden. Wrap in plastic wrap for storage. Slice 1/4-inch pieces as needed to top steaks on their way to the table.

    Notes

    For best results use Certified Angus Beef ® brand.

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    Original Steak Butter recipe here.

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