Italian Sausages, Bell Peppers and Onions for a Crowd

My dad and step-mom were known for tossing the best Christmas Eve bashes. No detail was left unattended. When the sun started setting we all knew it was time to start feasting and celebrating with our traditional family favorites. One of these favorites was Italian Sausage, Bell Pepper and Onion sandwiches.

As you can tell by my below recipes, this is also a favorite because it is 'do-aheader' and makes your house smell warm and inviting. If you are a person who likes to be prepared, plan on having a few copies of this recipe available for the guests who want to add this to their entertaining repertoire ...or of course you can send them to The Vaccaro Family Table Blog!


Ingredients: (Serves 8)

• 2 packages Italian Sausages (Depending on your taste, choose Mild, Sweet or Hot sausages - or a mix!)
• 4 bell peppers, sliced (Medley)
• 3 yellow onions, sliced
• 4 cloves garlic, pressed
• 2 T olive tapenade (purchase in your deli)
• 2 T pesto (Costco has great pre-made pesto)
• 1/2 C red wine
• 1 lemon, squeezed
• 16 small, sandwich or dinner rolls, sliced

Directions:

• You can literally toss all of the above ingredients in a crock pot for 6-8 hours and call it done.
• However, if I have time I prefer to first bake the dish at 325 for 2 hours, then broil until the sausages brown a bit. I then scoop the ingredients into the crock pot to finish cooking.

Place the crock pot on your buffet table or island with a large serving spoon and tongs. Place slice rolls in basket. Serve with a selection of spicy and sweet mustards. Guests can either just eat the sausage and peppers or make sandwiches. This meal is great with a mixed green salad and perhaps followed with a healthy serving of Jan Barone's Tiramisu (recipe to come soon).

Enjoy!

Chocolate Trifle Cake

Big Taste, Impressive Display

If you need to bring a dessert for many, this is a great one. I have never seen anyone say,' no, thanks!' My Mom and Bill first served this to Craig and I a few years ago and we were known to sneak down for extra spoonfuls late-night. YUM. The key to this dessert is a beautiful, large, clear bowl. With the clear glass, you can see the layers. This looks more impressive than it is complicated.

Chocolate Trifle Cake

• 1 box chocolate cake (if you're motivated, make from scratch)
• 2 boxes instant chocolate pudding
• 2 containers of Cool Whip (of course homemade whipping cream is even more fabulous, but richer too)
• 1 1/2 C crunched up heath bar
• 1/4 C Kahlua
• Raspberries and Mint for garnish
• Large, clear trifle bowl
  

Directions:

Bake chocolate cake in 8 1/2x 11 pan. Cool. Make chocolate pudding, but do not refrigerate. Take your large bowl and begin placing the layers in the bowl: (follow the below order)

1. Chocolate cake
2. 1/3 of the Kahlua
3. layer of pudding
4. layer of Cool Whip
5. layer of crunched up Heath Bar
6. Repeat layers until bowl is full!
7. Finish with Cool Whip on top and decorate with raspberries and mint leaves.

When the bowl is full, your dessert is complete and ready to serve or refrigerate.
Wow your friends and family with this massive, incredibly fabulous dessert.

Queen's Note: Don't freak out if you have extra cake, pudding or cool whip, the quantities will vary based upon the size of your bowl.

Cherry Creek Grill Farmer's Market Salad

Hearty, Main course Salad

Both Bloom and Cherry Creek Grill have this killer salad on their menu. This fresh, hearty salad tastes amazing and looks even better. Serve as a main course with cold Pellegrino and a crisp chardonnay. While it's great to use produce from the Farmer's Market, it's not just a spring or summer dish. You can have spring fever in the dead of winter...trust me.
Enjoy!

Cherry Creek Grill Farmer's Market Salad

Serves: 4

• Organic Field greens
• 2 Corn on the cob (shave it off and then flash fry it or boil for less fat!)
• 1 Diced avocado
• 1/2 box Sliced grape tomatoes
• 1/4 C Toasted nuts of your preference (Hazelnuts, walnuts, pecans)
• 3 T Crumbled goat cheese (use black pepper, herb or plain)
• Corn bread croutons (bake corn muffins the day before, cube, then bake - the restaurant sautéed them in oil until lightly browned)
• 1 1/1 C Shredded chicken (Roast at chicken or boil/BBQ a chicken breast. If in a pinch, buy the rotisserie chickens at the market)
• Dressing of your choice (I like a balsamic vinaigrette, but the artichoke dressing is awesome too)
• Slice and heat crusty artesian bread - served with peppered virgin olive oil
  *You can also add red or green onion for extra zip.

Directions:

• Toss, serve, enjoy.

Serve in over sized bowls. Decorate the table or bowl with long bread sticks. This gives texture and the perception that salad really can be a main course.

Greek Green Bean and Feta Salad

Full-flavor Side Dish that Never Disappoints

Always a side dish hit and another family favorite - Lots of amazing flavors, crisp texture, gorgeous color and goes perfectly with baked chicken, turkey or grilled fish. The credit for this recipe goes to my gourmet step-mom, Pamelita. Enjoy!


Chilled, Greek, Green Bean Salad
Serves 6

• 1 1/2 # cut Green beans (washed and cut into 1-2 inch pieces)
• 1/2 C diced red onion
• 1/2 C chopped Kalamata olives
• 1/2 C toasted, chopped pecans
• 1C crumbled feta
  

Dressing - whisk all ingredients together

• 2/3 C olive oil
• 3 Tbs white wine vinegar
• 1 1/2 tsp dill weed
• 1 Tbs garlic
• Salt and pepper to taste

Directions:

Steam green beans and immediately soak in an ice bath. Place green beans into serving dish. Top with diced red onions, chopped olives and toasted pecans. Refrigerate. Prior to serving, crumble feta, pour dressing and toss together. Mmmm, mmmm good!

Bolognese Sauce

Your Sunday Sauce

A few years ago, I was lucky enough to travel to Boston quite often. I fell in love with the North End. While wandering around, I entered a small gift store, attached to a seemingly, quaint restaurant. I began thumbing through a simple Italian cookbook. The author, an Italian woman in her 60's, was signing copies and I figured, hey, she seems like the real deal, this must be good! Since, Craig and I have made and enjoyed many meals from this book.

This is not the recipe to make while dieting! This is however great for a large party or a nice way to end the weekend on a cold Sunday evening. Bolognese sauce can be poured over fresh linguine, stuffed shells, manicotti . . . your choice. Serve with a crisp green salad and crusty Italian bread. You have the perfect meal. This also freezes amazingly well, so don't worry about making a big pot of sauce. It's always a great treat when I don't feel like cooking to remember there is 'sauce' ready in the freezer.
Manja Manja!

Bolognese Sauce
Servings: 8 (Sauce freezes well)

Ingredients:

• 1/2# Ground pork or ground Italian Sausage
• 1/2# Ground beef
• 1 diced yellow onion
• 4 pressed cloves garlic
• 1 - 28 ounce can of crushed tomatoes
• 1 - Med can tomato sauce
• 1 small can tomato paste
• 1/2 C half and half
• 1/2 C red wine
• 1 T Italian seasoning (basil, oregano, rosemary)
• Salt and pepper to taste
  

Directions:

Over medium heat, in large, deep, heavy pan, brown meat. Pour browned meat into a bowl. Add garlic and onion to pan, sauté for a few minutes. Add meat back into the pan. Thoroughly stir in tomato paste. Add crushed tomatoes, salt, pepper, red wine and Italian seasoning. Simmer for 30 minutes. Add half and half. Simmer for another 5 minutes. This can sit on the stove at a simmer for as long as you like.