simple dinners Archives - The Midnight Baker

Italian Sausage Bites

Judith Hannemann — Thu, 01 Aug 2013 23:00:00 +0000

Italian Sausage Bites

You will never believe something so simple is so delectable!

I bought this absolutely GORGEOUS oregano plant recently at a local farm stand and was dying to find recipes to use fresh oregano besides the “usual suspects” such as spaghetti sauces and all.

So I went searching on Google and found this little gem in a comment on the Chowhound forums. I also got some very good ideas for using this herb in other places.

I served this as a main dish along with Heather’s Garlic Mashed Potatoes. A YUMMY combo!!

Italian Sausage Bites

1 lb sweet or hot Italian sausage links
1 tbs olive oil
1 cup (about, more or less) fresh oregano

Cut sausage links in one-inch pieces. I used kitchen shears for this.

Heat the olive oil in a large saute pan or skillet over medium-low heat.

Add sausage pieces and oregano. Brown slowly on all sides.

When sausage is nicely browned, half-cover the pan and reduce heat to a low simmer and let them slowly simmer for about 30 minutes.

Serve as either an appetizer or a main.

Serves 4 as a main course.

Italian Sausage Bites

The post Italian Sausage Bites appeared first on The Midnight Baker.

Teryaki Tips

Judith Hannemann — Wed, 13 Feb 2013 05:00:00 +0000

Teryaki Tips

Perfect weekday dinner and also perfect for Chinese New Year. OK, I know teryaki is Japanese, but you can still eat it for Chinese New Year!

It starts with sirloin tips marinated in a teryaki sauce. You can buy this, so no prep is necessary.

Enjoy!

Teryaki Tips

1 lb sirloin tip steak cut into bite-sized pieces
1 cup teryaki sauce/marinade (like Kikkoman)
2 large garlic cloves, crushed
2 cups sliced fresh mushrooms
2 tbs oil for frying
2 cups cooked white rice
1/2 cup blanched green peas or sliced scallions (green onions)

Place cut up meat in a large zipper-seal freezer bag. Pour in teryaki sauce and place the garlic in the bag. Seal, turn the bag a few times and place in the refrigerator for at least 4 hours, preferably overnight.

Heat oil over medium heat in a large, heavy skilliet–I used cast iron because it heats so evenly. Place beef in pan and saute, stirring occasionally, until it begins to get brown on all sides. Add the mushrooms and saute, stirring occasionally, until they begin to brown around the edges.

Serve over rice and garnish with the peas or green onions.

Serves 4

The post Teryaki Tips appeared first on The Midnight Baker.