National Spam® Musubi Day ~ 8/08/2025 ~ It's What's For Linner (late lunch/early dinner)

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Katie H said:
Tried another new recipe that turned out really, really good in spite of the fact that I didn't have the called-for sausage. The recipe wanted Italian sausage but, when I looked in the freezer, what I actually had was a package of Johnsonville Chipotle & Cheddar sausages. What the heck?! The rest of the ingredients in the recipe seemed to be fitting so I went for it.

Turned out great and we gobbled it up like we had good sense. I'm looking forward to preparing the dish as it is supposed to be made.

Here's a link with the recipe for those of you who might be interested: https://www.primaverakitchen.com/italian-sausage-onions-and-peppers-skillet/
Click to expand...

I love Italian sausage and peppers. It is an Italian American classic... like me. :D

I use red/orange bell peppers. I also sometimes smoke the sausage with applewood, before slicing and mixing into my sautéed onions and peppers. I did that on this one.

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I need to get this on my menu next week.

CD
 
I tried out a recipe for oven baked, stuffed zucchini. It was both better and not as good as expected. The stuffing had ground pork, onions, and the diced flesh of the zucchinis. It had a bit of seasoning, but it could have used a lot more. The texture of the zucchini was much more pleasant than I had feared. I put some Laoganma on the zucchini and that really helped. I had a salad with that as well as some whole wheat and sunflower seed bread. There was a plate of EVOO with a bit of balsamic vinegar to dip the bread in.

2025-08-08 stuffed roasted zucchini, a salad, and s ww bread with EVOO and balsamic vinegar.jpg
 
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