Yes, that’s right! Dinner Tonight: Italian Sausage, Onions & Pepper Subs! This dinner is fast & if you prep the onions and peppers the night before…its even faster 😉 One of my favorite things about going out in Boston is that I know at the end of the night I will bump into a street vendor selling Italian Sausage Subs! & what a perfect late night snack that is!! Tonight I decided to create my own, one thing that I love about peppers & onions besides the taste…is the way they leave the kitchen smelling. mmMmm MMmm good! 🙂
What you will need:
- 2 packs of 6 (4 ounce) sweet Italian sausage
- 2 tablespoons oil
- 2 white onions
- 2 garlic cloves
- 2 bell peppers
- 3 green peppers
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/4 cup white wine
Place sausage in a large skillet over medium heat & brown all sides. Remove from skillet & slice.
Prep the onions & peppers by slicing thinly. Heat oil in skillet, stir in onion & garlic, cook for 3 minutes.
When onions start to caramelize, mix in peppers. Season with basil & oregano. Stir in white wine and continue to cook until onions & peppers are tender.
Return sausage slices to skillet, reduce heat to low and cover. Simmer for 15 minutes, then serve on a sub!
Is your mouth watering yet? 🙂
Those street vendors better watch out, I THINK THEY HAVE A LITTLE COMPETITION!
Now that my computer is working again, I can upload the Balsamic Pork Chop pictures & recipe. This is another recipe that I found on the William-Sonoma website. If you want dinner to be ready in 30 minutes, this is a recipe for you.
- 4 pork chops, each 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 bacon slices, diced
- 1 red onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 2 Tbs. firmly packed dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tsp. minced fresh thyme
- 1 cup low-sodium chicken broth
- Fresh rosemary leaves for garnish
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately.
While the pork is cooking, I boiled water and made corn on the cobb as a side.
Time to EAT! serves 6-7.
Adapted from http://www.williams-sonoma.com Williams-Sonoma Kitchen.