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Faux Pear Custard

Faux Pear Custard

Faux Pear Custard is not overly sweet, but delicious

Autumn brings thoughts of apples, but this week I am thinking pears ….. Faux Pear Custard to be exact.

While this dish isn’t a typical custard, it isn’t a typical pie either. It’s similar to a quiche but without meat or vegetable in the filling. For that reason, I decided to call it a faux custard.

I peeled 8 medium-size ripe pears and brushed them with a mixture of lemon juice and water to keep them from browning. I set those aside and put the oven on 350 degrees to preheat while I prepared the crust and other ingredients.

For the crust I combined 1 1/2 cups of graham crackers that I had crumbled with 1/4 cup packed dark brown sugar and 1 stick (1/2 cup) melted butter in a bowl. I pressed this mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while you prepare the filling.

Preparing Faux Pear Custard

Arrange pear slices in pan for Faux Pear Custard

Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.

Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.

When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream, ice cream or your favorite topping.

A slice of Faux Pear Custard

Let custard cool completely otherwise it will fall apart

Fall doesn’t have to be just for apples anymore. Enjoy this Faux Pear Custard as the temperatures begin to cool. Not overly sweet, this scrumptious dessert will delight your taste buds and have you asking for seconds. It stores well in the refrigerator though I doubt it will last more than a day before it’s all gone.

Thanks for visiting today. I hope you’ll give this simple dessert recipe a try. If you do, please be sure to stop back by and let me know how it turned out or if you post your outcome online attach the hashtag #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you and what you think of the results.

Cucina Felice!

Faux Pear Custard

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

Fall isn't just for apples when you can enjoy this delicious Faux Pear Custard
Ingredients
  • 8 Medium-size ripe pears
  • 1½ Cups graham crackers, crushed
  • ¼ Cup dark brown sugar
  • 1 Stick (1/2 cup) butter, melted
  • 2 Large eggs
  • ½ Cup sour cream
  • ½ Cup milk
  • ¼ Cup sugar
  • 2 Tablespoons imitation vanilla flavoring
  • TOPPING
  • 1 Tablespoon sugar
  • Ground cinnamon (to taste)
  • Sliced toasted almonds (optional)
Instructions
  1. Peel 8 medium-size ripe pears and brush them with a mixture of lemon juice and water to keep them from browning. Set those aside and put preheat the oven to 350 degrees.
  2. For the crust combine 1½ cups of graham crackers (crushed) with ¼ cup packed dark brown sugar and 1 stick (1/2 cup) melted butter. Press the mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while preparing the filling.
  3. Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, ½ cup sour cream, ½ cup milk, ¼ cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
  4. Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
  5. When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream or ice cream.

 

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Enjoy A Burrito

Easy Burritos - The Surprised Gourmet

Burritos are a quick and easy meal that is filled with loads of goodness

It’s the second day of October already, a good time to slow down your pace and enjoy a burrito.

The wonderful thing about burritos is you can use such a vast array of ingredients to fill them. Traditionally when you hear burrito you might think meat (usually ground beef) and refried beans as the filling along with some lettuce, tomatoes, cheese and sour cream. But you can also use rice, salsa, guacamole, chili peppers, well you get the picture.

You can even change things up and make the burrito for breakfast. These can include such fillings as scrambled eggs, potatoes, sausage, onions, and basically anything you want.

Burrito ingredients - The Surprised Gourmet

Fillings for burritos can be anything you like

I made a simple burrito the other night using a few ingredients we always have in the refrigerator. I heated the tortilla shells in the microwave for about 7 seconds just to make them easier to roll.

I put about a tablespoon of sour cream on each of the four tortilla shells and smoothed it out. Then I generously layered spinach (about a cup) over the sour cream. I followed that with slices of deli-style ham (three slices to a shell). I topped it off by sprinkling shredded Mexican Blend cheese (1/4 cup per shell) and putting a layer of thinly-sliced mushrooms down the center. I used one mushroom per shell saving several slices for the top. After rolling up the burritos, I added a little more sour cream, shredded cheese and the remaining slices of mushroom to the top of each.

Burritos on a plate - The Surprised Gourmet

Make your burritos simple or complicated

Burritos can be simple or as complicated as you want them to be. They’re a quick, easy and fun meal that can be filled with lots of tasty ingredients. You can load’em down so you have to use a fork to eat them or keep it simple so you can pick them up to eat. Either way, have fun with your food and add your favorite ingredients.

Stay traditional or think outside the box adding ingredients you’ve never had in a burrito before. There’s nothing set in stone that says you have to have things a certain way. Experimenting with food is one of the joys of cooking. You’ll be surprised sometimes by the wonderful dishes you create when you let your imagination take over.

Thanks for stopping by today. Are you a fan of burritos? What are your favorite ingredients? What’s the most unusual ingredient you’ve tried in a burrito? If you try this recipe, be sure to stop back by and let me know how you liked it or if you post it online include the tag #thesurprisedgourmet. Always like to know how the recipes turn out for you.

Cucina Felice!

Enjoy A Burrito

Prep time: 

Total time: 

Serves: 2 servings

Burritos can be made with a vast array of ingredients making them quick and easy to prepare.
Ingredients
  • 4 Tortilla shells
  • 4 Tablespoons sour cream
  • 1 Cup spinach
  • 12 Slices deli-style ham
  • 1 Cup shredded Mexican Blend cheese
  • 4 Mushrooms, thinly sliced
Instructions
  1. Warm tortilla shells in microwave for 7 seconds to make them easier to roll.
  2. Put about a tablespoon of sour cream on each of the four tortilla shells and smooth it out. Generously layer spinach over the sour cream. Follow that with 3 slices of deli-style ham per shell. Top it off by sprinkling ¼ cup shredded Mexican Blend cheese per shell and add a layer of thinly-sliced mushrooms down the center. Use one mushroom per shell saving several slices for the top. After rolling up the burritos, add a little more sour cream, shredded cheese and the remaining slices of mushroom on top.

 

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Bread Bowl Chicken Salad Soup

Bread Bowl Chicken Salad Soup - thesurprisedgourmet.com

Bread Bowl Chicken Salad Soup perfect for an evening meal

Cooler temperatures bring to mind comforting soups and Bread Bowl Chicken Salad Soup is a new addition to our list of favorites.

Instead of making a traditional vegetable soup or a soothing chicken noodle soup, I wanted something just a bit different. It wasn’t until the soup was almost done when I decided to add the most unique ingredient – homemade Simply Chicken Salad.

Simply Chicken Salad is a favorite dish at our house and seems to be in the refrigerator every other week. I couldn’t resist adding some to the soup just to see how it would turn out.

I baked the Tuscan Bread Bowl in the oven according to the package instructions. After baking, I cut off the top, scooped out the center and returned it to the oven for the bowl to set.

I chopped and diced all of my ingredients prior to starting the soup so that it would go much smoother and quicker. Using a 2 quart stock pan, I added my ingredients starting with the 2 ½ tablespoons of canola oil and 1 tablespoon butter. Next I added the cup of finely diced carrots, a cup of finely diced celery, 1 ½ cups of corn that I had cut off of the cob, ¼ cup of finely diced onion, and 2 finely diced Roma tomatoes.

The dry ingredients came next: 1 tablespoon dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried basil, 1 tablespoon garlic salt, and 1 teaspoon powdered chicken bouillon. Mixing that well I added 1 tablespoon minced garlic, 1 can English peas, and 3 cups of chicken stock.

Cooking the soup - thesurprisedgourmet.com

The ingredients for Bread Bowl Chicken Salad Soup cooking

The chicken stock I used was frozen as ice cubes and worked great for adding to this soup. Anytime you have leftover chicken stock don’t throw it away, instead freeze it in ice trays. When the stock is frozen, pop it out of the ice trays and put it in freezer bags in your freezer. It’s a handy way to use up your stock and have small amounts when you need it. You can measure how much goes into a cube and then you’ll be able to add just the right amount when needed. My cubes equaled 1 ½ tablespoons each.

When my soup was just about ready, I decided to add in a cup of homemade Simply Chicken Salad. This gave the soup a different texture and even more flavor. I let it cook just a few minutes more to mingle all the flavors together. As I removed it from the heat, I added the final two ingredients – ¾ cup sour cream and 1/3 cup shredded mild cheddar cheese – making sure to incorporate the new ingredients with the soup.

The results was a rich and creamy texture with such aromas you won’t believe. I put a couple of dippers of soup in the bread bowl and started to add another dab of sour cream, but decided against it. The fragrant soup was delicious with the occasional bits of bread coming off the sides of the bread bowl.

This is like most soups that contains vegetables, you can use any combination of vegetables you like. It doesn’t matter what you want, it usually works well in a soup.

Thanks for visiting today. I hope you’ll give this soup a try. If you do, please drop back by and let me know how it went or if you post about it be sure to tag it with #thesurprisedgourmet. I’m always happy to know how the recipes turn out for you.

Cucina Felice!

Bread Bowl Chicken Salad Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4-5 servings

A delectable soup in a bread bowl that makes cool fall evenings warmer.
Ingredients
  • 2 ½ Tablespoons Canola oil
  • 1 Tablespoon butter
  • 2 carrots, peeled and finely diced (1 cup)
  • 3 ribs of celery, finely diced (1 cup)
  • 2 ears of fresh corn, kernels cut off (1 ½ cups)
  • Half of a sweet onion, finely diced (1/4 cup)
  • 2 Roma tomatoes, seeded and finely diced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons dried parsley
  • 1 Tablespoon dried Basil
  • 1 tablespoon minced garlic
  • 3 Cups chicken stock
  • 1 Cup homemade chicken salad
  • 1 Can (15 ounce) English peas
  • 1 Teaspoon powdered chicken bouillon
  • 1 Tablespoon garlic salt
  • ¾ Cup sour cream
  • ¼ Cup shredded mild cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place Tuscan Bread Bowl in preheated oven and cook as directed on package. When the bowl is ready, remove it and turn the oven to 550 degrees. Slice off the top of the bread bowl and crave out the center. Place the bowl back in oven at 550 degrees for 5 minutes to set the bowl.
  3. Take 4 quart stock pot, put in 2 ½ tablespoons Canola oil, 1 tablespoon butter and let it come up to medium high. Add 1 cup carrots, 1 cup celery, ¼ cup onion, 1 tablespoon minced garlic, 1 tablespoon basil, and 1 tablespoon oregano.
  4. Sauté for about 2 minutes, add 1 ½ cups fresh cut corn from the cob, and 2 tablespoons parsley. Next add 1 cup tomatoes, stir well and add 3 cups of chicken stock. Add 1 cup of homemade chicken salad, 1 can (15 ounces) English peas (15 ounces), 1 teaspoon powder chicken bouillon, and 1 tablespoon Lawry’s garlic salt. Let this soup simmer for about 50 minutes all together or longer if you desire.
  5. When it’s taken off the stove add ¾ cup sour cream, ¼ cup shredded cheese and mix well. Ladle soup into bread bowl. You can garnish it with additional sour cream and shredded cheese, if desired.

 

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Tastebuds Love Stuffed Bell Peppers

Yummy Stuffed Bell Pepper

Stuffed Bell Peppers are delicious and easy to fix

There’s just something about ’em … taste buds love Stuffed Bell Peppers. I’m not sure if it’s their delicious taste, their appearance or just the fact they’re not that complicated to prepare.

Either way, Stuffed Bell Peppers can serve as a side dish or as the main meal. That makes them double handy.

I cut the tops off of 3 bell peppers and removed the excess membrane and ribs.  Be sure to put the bell pepper in a pan of water to parboil before making stuffed peppers otherwise the pepper will still be a bit crisp and not easily cut with a fork. Make sure the peppers are covered by water and boil for 5 minutes, drain and set aside.

Stuffing bell pepper - The Surprised Gourmet

Tasty filling goes into the bell pepper

I took the bell pepper  tops and minced finely. I put my skillet on medium heat, added 2 tablespoons of Canola oil and added ¾ cup minced bell pepper and sauté for 3 minutes. Next I added ¼ cup minced onions and 1 tablespoon dried parsley and sautéed another 2 minutes. Last I added 1 tablespoon minced garlic and sautéed for about 30 seconds more. You have to be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. I turned off heat.

I added 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. I didn’t drain the tomatoes because the rice I’ll add soon will absorb the extra liquid. I turned the skillet on to simmer.

Next I added ½ tablespoon of fresh homemade dried oregano (you can use bought dried herbs) and ½ tablespoon of fresh homemade dried basil to the mix. I continued to stir and let the mixture simmer. I added 1 ½ cups of cooked rice (I used instant rice). The rice marries with all the flavors and absorb the liquids. Next I added 1 ½ teaspoons fresh ground kosher salt, a ¼ teaspoon fresh ground black pepper and 2 cups cooked ground pork.

The cooked ground pork was 4 leftover cooked boneless pork chops that I sliced and put into the food processor. I used 2 cups of the pork for the stuffing and still had another 2 cups left to use in another dish later.

I continued to stir as the mixture simmered for about 7 to 10 more minutes.

Stuffed Bell Peppers

Stuffed Bell Peppers ready for the oven

Removing the mixture from the stove, I placed it in a large bowl. Even though this is a stuffing mixture I concocted for the stuffed bell peppers, you could stop at this stage (add the cheese, if desired) and eat it as it is. It would go good on a bed of spinach. Just don’t add the eggs if you’re not going to cook it any further.

I added ½ cup Kraft shredded mild cheddar cheese and 2 large eggs (beaten) into the mixture. Once the mixture was blended thoroughly, I spooned it into the bell peppers. There was enough stuffing for 4 large bell peppers. I placed the peppers in casserole dish and baked them for 45 minutes in a pre-heated 350 degree oven.

These aromatic Stuffed Bell Peppers are delicious and easy to prepare. The stuffing is moist and flavorful.

Thanks for visiting today. If you decide to try this recipe, be sure to stop back by and let me know how it turned out or if you post it online just tag it with #thesurprisedgourmet. I’d sure like to know how it turned out.

Cucina Felice!

Stuffed Bell Peppers

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Stuffed Bell Peppers make a delicious side dish or a savory main meal.
Ingredients
  • 3 Bell Peppers
  • 2 Tablespoons Canola oil
  • ¾ Cup minced bell pepper
  • ¼ Cup minced onion
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 can (14.5 ounces) petit diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 ½ Cups cooked rice
  • 1 ½ Teaspoons fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups ground pork
  • ½ Cup shredded mild cheddar cheese
  • 2 Large eggs, beaten
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut tops off the 3 bell peppers and remove the excess membrane and ribs. Put the bell pepper in a pan of water making sure the peppers are covered by water. Boil for 5 minutes, drain and set aside.
  3. Take the tops of the peppers and mince finely. Turn skillet on medium heat, add 2 tablespoons of Canola oil. Put in ¾ cup minced bell pepper and sauté for 3 minutes, add ¼ cup minced onions and 1 tablespoon dried parsley sauté another 2 minutes and add 1 tablespoon minced garlic sauté for about 30 seconds more. Be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. Turn off heat.
  4. Add 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. Don’t drain the tomatoes. Now turn the skillet on to simmer.
  5. Add ½ tablespoon of dried oregano and ½ tablespoon of dried basil to the mix. Continue to stir and let simmer. Add 1 ½ cup of cooked rice (can use instant, regular or steamed rice). The rice marries with all the flavors and absorbs the liquids. Add 1 ½ teaspoons fresh ground kosher salt and a ¼ teaspoon fresh ground black pepper. Add 2 cups cooked ground pork.* Continue to stir as the mixture simmers for about 7 to 10 more minutes. **
  6. Remove mixture from pan, put in large bowl. Add ½ cup Kraft shredded mild cheddar cheese and 2 beaten large eggs into the mixture. Once the mixture is blended thoroughly, spoon into the bell peppers. Should stuff about 4 large bell peppers. Place in casserole dish and bake 45 minutes in preheated 350 degree oven.
  7. *Ground pork can be made from 4 cooked boneless pork chops that have been sliced and put into the food processor. There will be more than 2 cups of the ground pork after placed in the food processor.
  8. **Even though this is a stuffing mixture concocted for the stuffed bell peppers, you could stop at this stage before you add the eggs and eat it as it is. It would go good on a bed of spinach.

 

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Side Dishes: Guacamole & Cole Slaw

Guacamole dip makes a delicious side dish

Guacamole dip makes a delicious side dish

With summer quickly drawing to an end and fall activities gearing up, it’s always good to have a couple of tasty side dishes you can prepare at a moments’ notice.

Today I want to share two dishes that are hits at our house. One is a longtime favorite and the other is one I came up with when I started out to make a salsa.

The longtime favorite is cole slaw and the new favorite is a delicious take on guacamole.

The guacamole dip came about this way. I had 2 avocados that weren’t as ripe as I had hoped, but I decided to use them anyway. I seeded, peeled, chopped and mashed them.

Next I added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry’s Garlic salt, 1/4 cup of mayonnaise and 1/2 teaspoon cumin. These ingredient amounts came about a little at a time as I added, tasted and then added a little more.

Using a hand-held immersion blender I pureed all the ingredients together into a smooth and creamy mixture. This became perfect for a dip. In fact, the texture of the mixture is so creamy you could use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you wanted to.

Guacamole Dip

Rating 

This dip is great as a side dish or tasty as a snack
Ingredients
  • 2 Large avocados
  • 1 Teaspoon onion powder
  • 3 Teaspoons lime juice
  • 1 Teaspoon Lawry's Garlic Salt
  • ¼ Cup mayonnaise
  • ½ Teaspoon Cumin
Instructions
  1. Take 2 large avocados - seed, peel, chop and mash them.
  2. Added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry's Garlic salt, ¼ cup of mayonnaise and ½ teaspoon cumin.
  3. Using a hand-held immersion blender, puree all the ingredients together into a smooth and creamy mixture. This becomes perfect for a dip. In fact, the texture of the mixture is so creamy you can use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you desire.

 

Homemade Cole Slaw as a side dish - The Surprised Gourmet

Homemade cole slaw is always good

Cole slaw is a great side dish that goes well with hamburgers and hot dogs. But is also makes a tasty side dish for full meals.

Taking a half of a medium head of cabbage, I chopped it up into pieces that would fit into the chute of my food processor. Next I peeled one large carrot. I put the cabbage and carrot through the shredding disc of the food processor creating a fine looking texture similar to angel hair cole slaw you would find in a grocery store.

Placing the cabbage and carrot mixture in a large bowl, I added 1 tablespoon of dried parsley and 2 teaspoons of celery seed.

Using a jar with a lid, I mixed 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients were well blended. Then I poured the dressing mixture over the cabbage ingredients until I got the desired moisture consistency I wanted, stirring well as I added. By mixing the dressing separately, you can adjust it to make the cole slaw as moist or dry as you prefer. The cole slaw comes out with a creamy, tangy taste.

To make the dressing mixture I used a mayonnaise jar, but a mason jar with a lid will work too. The cole slaw (covered tightly) will keep well in the refrigerator for several days.

Do you have any favorite side dishes that you can prepare at a moment’s notice? Do you have a favorite guacamole dip recipes?

Thanks for dropping by.

Cucina Felice!

Cole Slaw

Cole Slaw

Homemade cole slaw goes great with hamburgers and hot dogs or a full meal.

Ingredients

  • Half a Medium Cabbage
  • 1 Large Carrot
  • 2 Teaspoons celery seed
  • 1 Tablespoon dried parsley
  • 1 Cup mayonnaise
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons sugar

Instructions

  1. Take a half of a medium head of cabbage, chop it into pieces that will fit into a food processor chute. Next peel one large carrot. Run the cabbage and carrot through the shredding disc of the food processor for an angel hair-type texture.
  2. Place the cabbage and carrot mixture in a large bowl, Add 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
  3. Using a jar with a lid, mix 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients are well blended. Then pour the dressing mixture over the cabbage ingredients until you have the consistency you want, stirring as you go. Covered tightly the cole slaw keeps well in the refrigerator for a couple of days.
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Smoked Sausage Scramble

Smoked Sausage Scramble is a tasty meal for the entire family

Smoked Sausage Scramble is a tasty meal for the entire family

Meals in our house tend to be a combination of ingredients put together because they are foods that we enjoy thus the creation of Smoked Sausage Scramble.

What may start out as a simple dish of fried potatoes quickly evolves into a full meal with savory results.

I began by washing and drying 4 medium potatoes. I then diced them into 1/4-inch cubes leaving the skins on. The potatoes were placed in a hot skillet with about 1/4 cup Canola oil (enough to completely cover the potatoes) and fried on medium high until they were golden brown tossing occasionally to make sure all sides were brown. I added 1/4 teaspoon of Lawry’s Garlic Salt over the potatoes as they cooked Depending on your stove’s temperature, this should take about 10 minutes.

While the potatoes cooked, I removed the casings from a pound of fully cooked smoked pork sausage and then I diced them into 1/2-inch cubes.

Smoked pork sausage and potatoes cooking together

Smoked pork sausage and potatoes cooking together

When the potatoes were ready, I added the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it’s already cooked. Next I added 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fresh ground kosher salt, 1 tablespoon minced garlic (I use Spice World), and 1/2 medium sweet onion (like Vidalia) finely chopped.

In a small bowl I mixed 4 large eggs, 1/4 cup milk, 1/2 teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and 1/4 cup sour cream.

When the sausage and potato mixture had cooked for that extra 2 to 3 minutes, I added the egg mixture, stirring to combine and then cooked until the egg was set (about 2 minutes).

When the egg was set, I removed the scramble from the heat. Placing it in plates, I topped the mixture with shredded sharp cheddar cheese (about 1/2 cup total) sprinkled over the top. Finishing off the dish, I added garlic toasted French bread as side.

Sometimes a side dish can quickly become a full meal if you just add the right ingredients. In the case of the Smoke Sausage Scramble, it was just ingredients that struck my taste buds that night.

Smoke sausages are quite versatile and can be adapted to enhance various dishes. Do you have a favorite smoked sausage recipe you’d like to tell us about?

Thanks for checking us out today!

Cucina Felice!

Smoked Sausage Scramble

Rating 

Serves: 4 servings

Smoked pork sausage cooked with potatoes, fresh herbs and spices makes a delicious dish
Ingredients
  • 4 medium potatoes, diced into ¼-inch cubes
  • 1 Pound fully cooked smoked pork sausage, remove casing, diced into ½-inch cubes
  • ¼ Cup Canola oil
  • ¼ Teaspoon Lawry's Garlic Salt
  • ¼ Teaspoon fresh ground black pepper
  • ¼ Teaspoon fresh ground kosher salt
  • ½ Medium sweet onion, finely chopped
  • 1 Tablespoon minced garlic
  • 4 Large eggs
  • ¼ Cup milk
  • ¼ Cup sour cream
  • ½ Teaspoon finely chopped fresh basil
  • 1 Teaspoon finely chopped fresh oregano
  • ½ Cup shredded sharp cheddar cheese
Instructions
  1. Wash and dry 4 medium potatoes. dice them into ¼-inch cubes leaving the skins on. Place the potatoes in a hot skillet with about ¼ cup Canola oil (enough to completely cover the potatoes) and fry on medium high until golden brown tossing occasionally to make sure all sides are brown. Add ¼ teaspoon of Lawry's Garlic Salt over the potatoes as they cook. Depending on your stove's temperature, this should take about 10 minutes.
  2. While the potatoes cook, removed the casings from a pound of fully cooked smoked pork sausage and dice into ½-inch cubes.
  3. When the potatoes were ready, add the smoked sausage. This only needs to cook 2 to 3 minutes, just long enough to heat the sausage through as it's already cooked. Next add ¼ teaspoon fresh ground black pepper, ¼ teaspoon fresh ground kosher salt, 1 tablespoon minced garlic, and ½ medium sweet onion (like Vidalia) finely chopped.
  4. In a small bowl, mix 4 large eggs, ¼ cup milk, ½ teaspoon chopped fresh basil, 1 teaspoon chopped fresh oregano, and ¼ cup sour cream.
  5. When the sausage and potato mixture has cooked for that extra 2 to 3 minutes, add the egg mixture, stirring to combine and then cook until the egg is set (about 2 minutes).
  6. When the egg is set, remove the scramble from the heat. Place it in plates, top the mixture with shredded sharp cheddar cheese (about ½ cup total) sprinkled over the top. Finish off the dish, add garlic toasted French bread as a side.

 

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