Ziti con Salsiccia

I have to say that this is quickly becoming one of our family's favorite dishes.  I once had a friend make us a dinner that was very similar to this.  So...I set to work and came up with a dish that is absolutely wonderful, and so simple to make.  Here you go - Ziti con Salsiccia - Ziti with Sausage.

Ingredients:

1 lb. ziti

1 lb. italian sausage - mild

3 cloves garlic - chopped

1 can (15 oz) diced tomatoes

1 can (8oz) tomato sauce

3/4 tsp. salt

1 tsp. onion powder

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1 1/2 cups mozzarella cheese

Any time I make a pasta dish, the first thing I do is fill a large pot of water and get it on the stove.  Here in Texas (aka - sea level) it takes forever for water to come to boil.  Get that pot on early so you're not waiting for the pasta.

Place your sausages in a large non stick skillet and on medium to medium-high heat, brown all the edges.  These don't have to be cooked all the way through, just brown around the edges.  This should take around 7+ minutes. 

Another thing I should probably explain....I tend to cook at least three things at one time.  So...I thought I was turning down my skillet, but really I was turning down the temperature on my boiling water.  Hence the overly cooked edges on my sausages.  Oh well...they'll still work just fine. 

Once your sausages are brown along the edges, put your chopped garlic into the pan and saute for 30 seconds to 1 minute.

Next pour in your tomatoes and tomato sauce.  Stir to combine.

Now it's time to add your seasonings - onion powder, salt, thyme, oregano and basil.  I had some fresh thyme, so I threw a little bit of that in there too. It helped to give it a fresh summery taste.

Remember those not quite fully cooked sausages?  Nows the time to get those things cooking.  Take a fork and a knife and slice the sausages into 1/2 inch medallions.

By now your sauce and your water should be boiling.  Place your pasta in the water and cook according to package directions - it should be around 10 minutes.   Here's a little hint - if you like your pasta with a little more sauce then only cook about 3/4 of a pound of ziti.

Turn your sauce down to a simmer and continue to simmer the sausages in the sauce while your pasta cooks - about 10 minutes.

If it all works out according to plan, your pasta and your sauce are both done at the same time.

Drain the pasta, and place it back in the large pot.  Pour the sauce over the top and stir to combine.

You could eat it just like this and serve it fresh out of the pot, but I decided to jazz it up a bit.

I threw on some mozzarella cheese, because, let's face it....everything is better with cheese.

Then stick it under the broiler for a few minutes until your cheese melts and gets slightly golden brown....but watch it close so it doesn't burn.

And there you have it - Ziti con Salsiccia.

Simple, delicious, and absolutely beautiful.

Tomato Basil Salad

This is the type of salad that is simple and yet so elegant. You just add a few ingredients and let them sit for a few minutes so that the flavors can combine. That's it!

Ingredients:

Tomatoes

Fresh Basil

Fresh Mozzarella

Salt

Pepper

Olive Oil

In a bowl, combine tomatoes and mozzarella. I used sweet yellow tomatoes and red grape tomatoes. I also used the small mozzarella balls but you could just as easily cut the mozzarella into small squares.

Julienne the basil and add it to the tomatoes. Sprinkle with salt and pepper; add a drizzle of olive oil and toss to combine.

Let it sit for about 5 minutes and then eat or refrigerate until ready to eat.

Caprese Salad

If you've ever wondered what summer tastes like - this is it!

(well, this and a big slice of watermelon, but today we're focusing on this)

Ingredients:

tomatoes

mozzarella

fresh basil - julienned

salt & pepper

balsamic vinegar

Drizzle just a little balsamic vinegar on a serving plate (not too much, you only want a slight hint of flavor). Slice the tomatoes and place them evenly around the plate. Sprinkle just a little salt & pepper over each tomato. Place a slice of cheese on top of each tomato and sprinkle julienned basil over the entire plate.

Additional Ways to Serve

* instead of julienned basil, just place one basil leaf on top of each mozzarella slice

* chop up the tomatoes, mozzarella, and basil. Place in a bowl and add salt and pepper to taste

Balsamic Vinaigrette

I think that Balsamic Vinaigrette is an acquired taste. The sweet and yet vinegary flavor often throws people off. However, I love it! For years I searched for a good brand...and there were some. But then I was given a large bottle of Balsamic Vinegar, so I just had to make my own. I found this recipe that I really like - it is a bit tart, but I think it's great. If you want yours to be a little more sweet, just add some sugar or honey.

Ingredients:

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil (try to get one with a mild flavor and not a strong one)

1 clove garlic, finely chopped

1 tsp. mustard powder

pinch of salt

pepper to taste

Combine all ingredients in a small blender and pulse until combined.

OR - if you like a bowl and whisk option better....

In a small bowl, whisk together the vinegar and olive oil. Add the garlic, mustard powder, salt and pepper. Whisk until combined. (Just remember, you have to whisk quickly)

Store in a mason jar or a salad dressing bottle. I like to keep mine in the fridge and then pull it out a little early so that it's closer to room temperature when I use it.

"So...what kind of salad can I use this on?" you may ask. I will tell you.

I like to use red leaf or romaine lettuce (it just holds up a little better than spinach). Add some tomatoes and mozzarella cheese chunks and then pour on the dressing. (pictured at top)

Another option is the lettuce (still red leaf) with some sliced boiled eggs, feta and tomatoes.

Both were good..but I love the mozzarella combo. Especially if it's the real stuff...not that low fat part skim mozzarella. I figure I'm only having a little bit so it's okay to eat the real, creamy, smooth, soft kind.

Enjoy!