Mangia Monday: Shrimp and Pasta!

My first thought for a quick and easy Weeknight night dinner. Everyone is just getting through the school night, homework, after school activities routine, & I bet we all can use something quick, easy and most of all delish! We also could probably use something “stick to the ribs” as the temps are still amazing low in so many areas of the country.

So here you have it: Quick, Easy, Stick to your Ribs & Delish.  Enjoy!

Weeknight Shrimp & Pasta

_____________________________Recipe

A New Take on a Calzone: Sausage and Peppers En Croute

What a Great Thursday it's been! We have a Brand New idea for you tonight!
Have you ever has a Calzone? Essentially a folded over pizza, right? It's Pizza with all of the Pizza fixins rolled up inside of it. Well tonight is a Sausage and Pepper Sandwich rolled up in a light and Flaky Pastry!
I had my doubts when trying it at first, but once I bit into it, and tasted the Parmesan Cheese flavored Crispy Crunch on the Pastry...I was in! My thoughts were flying afterward... They can made so many different ways, Imagine making these as appetizers? Your guests will be thrilled. What about switching them up and making them with Polish Sausage, Turkey Sausage, Portuguese, Mexican, Cajun or even Breakfast Sausages! My mind was fluttering with all of the ideas!
I make Sausage and Peppers and freeze them all the time! With Puff Pastry in the freezer too...this baby can be on your table in no time flat, ANYTIME! Give it a try, You will Love it!

Sausage & Peppers En Croute

Ingredients:

4-6 Italian Sausage Links

2 Medium Green Peppers (sliced in strips)

1 Large Onion (sliced in strips)

2 tbsp Olive Oil

1 tbsp Garlic (chopped fine)

2 - 3 Tbsp Sun Dried Tomatoes (chopped)

3/4 cup White Wine (may sub chicken stock)

1 tsp Red Pepper Flakes

1 - 1.5 cups Mozzarella Cheese (shredded)

1 package Puff Pastry

1 Egg (beaten)

1/4 cup Parmesan Cheese

Directions:

Preheat oven to 375° f

Place 2 Tbsp Olive Oil into a Shallow baking pan.

Add Sausage, Onions, Peppers, Garlic & Spices to the pan.

As seen here:

Oven Roast Sausage mixture for 40-50 minutes stirring mixture twice during cooking process. Roast until Sausage has color and peppers / onions have become softened & translucent.

This can be prepared ahead of time.

When sausage mixture is done set aside to cool for 30-40 mins.

Remove pastry from refrigerator. Leave on counter per package directions (for 30 mins)

Open package and remove one sheet placing it on a floured surface.

Roll pastry out to a rectangle shape.

Place Mozzarella Cheese on center of pastry in a “row down the center.

Spoon Sausage over the Cheese, leaving a border of pastry around the mixture.

Fold the pastry around the filling to close and encase the sausage and cheese.

Place the “log” of Pastry on a parchment lined baking sheet.

Brush pastry with Beaten Egg and Sprinkle liberally with Grated Parmesan Cheese.

Bake Pastry at 400 degrees for 30-45 minutes until Golden brown.

Serve.

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Italian Wednesday! Stuffed Eggplant Caponata

How great has this week been? Awesome Weather, Brighter Skies...and a Delicious Menu!
Tonight's Easy Dinner is a Vegetarian's delight but so fulfilling every one in the family will love it!

Stuffed Eggplant Caponata

Ingredients:

2 Medium Eggplants

(serves 4)

1 cup diced Yellow Onion

1/2 cup sliced Bell Pepper

1/2 cup sliced Roasted Red Pepper

2 cloves Garlic diced

2 cups cubed Bread

(I used day old french bread)

2-4 tbsp Tomato Paste

1 stalk Celery (diced small)

1./4 cup Olive Oil

1/4 cup Parmesan Cheese

1/4 cup Red Wine Vinegar

4 tbsp Sugar

2 tbsp Red Crushed Pepper

2 tbsp Oregano (dry)

2 tbsp Basil (fresh, chopped finely)

Instructions:

Split Eggplant in half lengthwise.

Slice into eggplants as you would an avocado, making cubes within the eggplant.

Remove eggplant from skin, leaving skin shell intact. (leave a little bit of the white, just enough so that the eggplant can retain it's shape).

In a large saute pan at high heat, warm 1/8 cup Olive Oil. Add onions, celery and green pepper. Saute until onions translucent.

Lower heat to medium. Add Red Peppers and Garlic saute until well combined. Add remaining olive oil. Saute until cohesive. Add spices. Saute until well blended.

Add Vinegar and Sugar. Blend until sugar melts through. Add tomato paste. Saute until tomato paste melts into mixture. Add Bread Combine and cover. Simmer on medium low for 5-7 minutes or until bread is softened and heated through.

Preheat oven to 375°

On a baking sheet, place Eggplant shells.

Fill Eggplant shells with Sauteed mixture.

Sprinkle with Parmesan and bake for 20-25 mins, until softened and slightly browned.

Remove from oven.

May serve at this point.

or

Top with Mozzarella cheese

Bake 10-12 minutes until Hot melted and bubbly.

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