Sausage And Mozzarella Quiche With Pickled Cherry Peppers Food

SPICY SAUSAGE CHERRY PEPPERS

Steps:

• Slice off the tops of 12 fresh cherry peppers; remove the seeds. Place the tops and bottoms on a baking sheet, drizzle witholive oil and broil until blistered, about 3 minutes; let cool. Combine 8 ounces Italian turkey sausage (casings removed), 14 cup each ricotta and chopped parsley, 2 tablespoons grated parmesan, 1 teaspoon grated lemon zest, 1 grated garlic clove, 12 teaspoon kosher salt and a few grinds of pepper. Stuff into the peppers and sprinkle with shredded mozzarella. Bake at 425 degrees F until cooked through, 10 to 12 minutes. Cover with the roasted tops.

SAUSAGE AND PEPPER QUICHE

Steps:

• 1. Spray a glass 9-inch square baking dish with Pam.
• 2. Layer 1/2 inch of shredded mozzarella cheese.
• 3. Add cooked sausage that has been browned and cooled.
• 4. Add the chopped onions and red and green peppers.
• 5. Beat eggs and whipping cream.
• 6. Pour mixture over all.
• 7. Bake at 325ºF for one hour.
• 8. Garnish with parsley and candied apple rings on the side, if desired.
• 9. Serve immediately.

SAUSAGE AND PEPPER QUICHE

Steps:

• Spray a glass 9-inch square baking dish with a nonstick cooking spray.
• Layer 1/2 inch of shredded mozzarella cheese.
• Add cooked sausage that has been browned and cooled.
• The chopped onions and red and green peppers may be added at this time if you wish.
• Beat eggs and whipping cream.
• Pour mixture over all.
• Bake at 325ºF for one hour.
• Garnish with parsley and candied apple rings on the side, if desired.
• Serve immediately.

BROCCOLI RABE WITH CHERRY PEPPERS

Steps:

• Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

DOUBLE-CHEESE PENNE WITH SAUSAGE & HOT CHERRY PEPPERS

Steps:

• In a large covered pot, bring 4 quarts salted water to a boil. With 1 teaspoon olive oil, lightly grease an 8x11-inch baking dish.
• Add the penne or ziti to the boiling water and cook until it's just tender but still firm to the tooth. Drain the pasta well and return it to its cooking pot.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 3-4 minutes. Transfer to a plate using the slotted spoon.
• Add the garlic to the pan, season with salt and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.
• Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper.
• Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano.
• Place dish in oven and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don't burn). Serve immediately with more Parmigiano.

SAUSAGE AND TOMATO QUICHE

Steps:

• Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake 15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.

MOZZARELLA, TOMATO AND BASIL QUICHE

Steps:

• Preheat the oven to 350°F or 180°C.
• Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
• Prick the base of the pastry with a fork.
• Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
• Mix the eggs and cream together and season with salt and pepper to taste.
• Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
• Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
• Let stand for 5 minutes before cutting.
• Serve hot or cold!

CHICKEN WITH SAUSAGE AND HOT CHERRY PEPPERS

Steps:

• Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Sauté until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through.
• Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes.
• Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.

SAUSAGE AND ASPARAGUS QUICHE

Steps:

• Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
• Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
• Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
• Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
• Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
• Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
• Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.