Homemade Marinara Sauce

Marinara sauce is so yummy. This is my go to sauce when I need to just get some pasta and tomato sauce on the table. It has mushrooms and a couple of different meats.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Marinara Sauce

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound of ground beef
• 1/2 pound italian sausage (I used turkey.)
• 1 cup yellow onion, chopped
• 4 ounces baby brown mushrooms, de-stemed and sliced
• 2 cloves of garlic, minced
• 1 roma tomato, diced
• 2 (8 ounces) cans tomato sauce
• 1 tablespoon of tomato paste
• 1/2 tablespoon herbes de provence (can substitute italian seasoning)
• 1 tablespoon basil, chopped
• 1/8 teaspoon crushed red chili flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions:

Place a large pot over medium-high heat. Add the olive oil. Next, add the ground beef and italian sausage to the pot. Allow the meat to brown, about 15-20 minutes.

Once the meat has browned, lower the heat to medium. Add the onion, mushrooms, garlic, and tomato. Sauté until the veggies soften, about 6-8 minutes.

Finally, add the tomato sauce, tomato paste, and spices to the meat and vegetable mixture, and stir to combine well.

Lower the heat down to a low simmer, and cover the pot.  Cook  for 20-25 minutes.

Serve over cooked pasta, in lasagna, or with some crusty toasted garlic bread!

Enjoy!!

“I love pasta with the homemade marinara sauce I had as a kid.” – Bernadette Peters

Orzo with Sausage and Cannellini Beans

Orzo! Such a funny name, but such a yummy baby pasta. By now, you must know how I love mini things. Itty bitty pasta…it takes all of me not to squeal with joy! I served this as a side, but you can definitely make this a meal or appetizer.

With LOVE from Texas,
The Pint-Sized Mayo

Orzo with Sausage and Cannellini Beans

4 servings as a main dish/6-8 servings as an appetizer or side dish

Ingredients:

• 1.5 cups water
• 1.5 cups chicken broth
• salt
• 1/2 pound (8 ounces) orzo (I found whole wheat orzo to my happy delight!)
• 1 tablespoon olive oil
• 3/4 pound (about 3 links) italian turkey sausages, casing removed
• 2 cloves garlic, chopped roughly
• 1 teaspoon rubbed sage
• 1/4 teaspoon dried oregano leaves
• 1/2 cup white onion, chopped
• 1/4 cup roasted red bell pepper, julienned
• 1 roma tomato, diced
• 1/2 cup white wine
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1/4 cup parmesan, for serving

Directions:

Place a medium saucepan over high heat, and add the water and chicken broth. Once the liquid comes to a boil, salt the mixture and add the orzo. Cook until tender but still firm to the bite, stirring occasionally to keep from sticking, about 8 – 10 minutes.  Once cooked, drain pasta, and set aside.

Place a large pot over medium heat, and add the olive oil and turkey sausage. Brown the meat, and when there is no more pink, add the  garlic, sage, oregano, onion, roasted red bell pepper, and tomatoes.

Sauté the mixture until the garlic is fragrant and onions are translucent/softened, about 5-8 minutes.  Using the white wine, deglaze the pan and allow liquid to reduce by one-fourth. Add the drained beans, and continue cook 10 minutes.

In a large bowl, mix the cooked orzo and veggie-sausage mixture together. Toss until everything is well incorporated. Taste and add salt if needed.

Serve warm with a sprinkle of parmesan cheese, if you choose.

Enjoy!!

“I wouldn’t exactly call it ‘cooking’ but I can make noodles. That means I can boil water, put the pasta in and wait until it’s done.” – Devon Werkheiser

Grilled Portobello Mushroom Salad

I love a good mushroom. Portobellos are my fave. They are just so meaty and tasty. Why not make a salad where they are the star?!

With LOVE from Texas,
The Pint-Sized Mayo

Grilled Portobello Mushroom Salad

2 Servings

Ingredients:

• 2 large portobello mushrooms, de-stemmed and cleaned
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt, freshly ground
• 1/2 pound turkey Italian sausage, crumbled and cooked (optional)
• 1 heart of romaine lettuce, roughly chopped
• 1 roma tomato, diced
• 1/2 red bell pepper, julienned
• 1/4 cup yellow onion, sliced
• 2 ounces of small fresh mozzarella balls (the bite sized ones), halved

Ingredients for a simple lemon dressing:

• 1/3 cup olive oil
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Directions:

Cut off the stem and clean your portobello mushroom caps.

In a shallow bowl or dish, add the balsamic vinegar, olive oil, honey, black pepper, and salt. Whisk together until your marinade is well combined.

Add your portobellos to the marinade and allow to soak for a few minutes on each side (I did 5 minutes for each side.).

While you wait for the mushrooms to soak in the marinade goodness, brown the turkey Italian sausage in a small pan (if you choose to add this to the salad).

There are a few ways to cook the mushrooms. You can either grill them outside, use a panini press, or pan grill them. I have a panini press pan for the stove so that’s what I used (mostly for the beautiful grill marks ;)). Do not dump out the marinade quite yet.

After you have marinated your mushrooms, place them on grill pan. Cook them for 4-6 minutes on each side.

While the mushrooms cook, work on the simple dressing. Place all ingredients in a bowl or measuring cup. Whisk until they are mixed well. Set aside until you are ready to serve.

Once the mushrooms have cooked, drunk them in the marinade and allow them to cool on a cutting board for a few minutes.

Prepare your serving plates by layering the lettuce, tomatoes, bell peppers, onions, mozzarella, and Italian sausage. Slice the cooled mushrooms, and arrange them on top of the salad.

Drizzle with the prepared dressing, and serve immediately.

Enjoy!!

“A lucky man can stumble upon a treasure while an unlucky one can’t even find a mushroom.” – Russian Proverb