Frozen chili on spaghetti last night and tonight.
Naturally the darn chili wasn't frozen when I ate it.
Tonight the twist is the pasta is being cooked in water salted with Knorr tomato bullion powder.

The soup was fantastic and the bow tie pasta finished it off really well.

I have the 12 inch cast iron pan (not skillet) heating up and I love peppers.
Guess what's for dinner.

It's the dreaded Italian dish sausage and peppers but with a twist.
The colored peppers are the sweet peppers you get in the bag.
The green ones are jalapenos.
Added beyond normal seasoning is cayenne pepper hot smoked Spanish paprika and cilantro.
Normal seasoning is Italian spice blend black pepper and kosher salt.
Obviously freshly crushed garlic.
It'll go with thin spaghetti not normal spaghetti.

Pork steak, squash and sticky rice steamed along with an ear of corn. Shredded carrots as a side.

The last batch of corn chowder, from the freezer, was consumed today. It's been such a mild non-winter that this was the only soup/stew/chowder that I made in the past 4 months. Like many of the meals that I prepare and freeze, I usually start with a base stew/chowder. If i want a soup, it's adding more liquid when it's time to reheat. For the corn chowder, I can add chicken for a chicken corn chowder, and ground hot pepper and/or hot sausage for a southwest style chowder.

Usually there is also lentil soup, white bean soup, beef stew, fish/seafood chowder, split pea soup, chicken soup, kielbasa cabbage soup, lamb barley stew, and turkey soup, making about half of that list each winter, depending on what I feel like having, and sometimes due to what items are on sale. I never saw a single whole fowl in any store. I guess they were mostly all kept alive this past year during the egg shortage. So, no chicken soup because of that. I did make a big batch of turkey soup back in November.

I have always liked soups, stews and chowders.

Chicken cordon blue, the easy kind, just bake and eat, lol Side of peas and a salad from the garden.

Cavatappi Pasta with Smoked Turkey Sausage, grape tomatoes, fresh basil, kidney beans (didn't have any canneloni), Parmesean, red pepper flakes.

When I was in the hospital they had a good turkey breakfast sausage, links in a casing, not the brown and serve style. Anyone know of a good brand? Can't find any online or in my usual stores, although I can't do much shopping and looking yet. I have to be driven by someone else and make short trips. Not a fan of natural casings, way too familiar with what used to be in there.

Sue_CT wrote: ↑Fri Mar 31, 2023 9:48 pm When I was in the hospital they had a good turkey breakfast sausage, links in a casing, not the brown and serve style. Anyone know of a good brand? Can't find any online or in my usual stores, although I can't do much shopping and looking yet. I have to be driven by someone else and make short trips. Not a fan of natural casings, way too familiar with what used to be in there.

Jimmy Dean makes a good one.

Thank you!

I exclusively buy and make sausage with natural casings.
I too am familiar with what used to be in them but it doesn't bother me.
I've had all manner of cow flop and everything else on my hands as well.
What am I going to do cut my hands off?

My problem with store bought breakfast sausage is it has sugar in it.
I had the rest of my peppers and onions last night.

I just don't find it appealing, that is all, lol. Nothing at all wrong with it if it doesn't bother you. Its a mental thing. If I didn't know they were natural casings I am sure they would taste fine.

My son and DIL came for lunch today! First time out of their winter bay bunker since Christmas. I had fresh baked bread spelt/rye for them, copious greens including lettuce and napa cabbage, made lemon pepper chicken breasts (boneless skinless) for sandwich or salad, hard boiled eggs, condiment/spicy spread dill pickles, quick pickle peppers (mild hot), fresh green onions, chopped parsley, hungarian spicy salami. With hellmans of course and horseradish dijon.
It was such a pleasure to see them and send them home with bagged lettuce, a nice napa cabbage, cilantro parsley and green onions, broccoli/kale leaves, and garlic and blackcurrant jelly. The stuff of gardening!! Crazy, all year round gardening !!
And yeah, I want into their back yard... jest a foo things.... oh it might happen!!! indeed.

Shrimp Alfredo. Wild caught Gulf Of Mexico shrimp, garlic, the king of Parmesan, half and half, butter, Italian pasta, fresh parsley. The twist was 3 sliced and seeded padron peppers from my garden. Those went into the hot butter before the minced garlic. Super good and the padron peppers leant a hint of heat and freshness that was great.

Yet another omelette.
Been awhile and I needed to do something with the last two hot Italian sausages.
Fry sausage first for a crispy skin.
4 eggs some leftover muenster cheese Italian seasoning blend and black pepper.
That's it.
Put to beaten egg in hot oil and let it do its thing.

I had one quarter of a head of cabbage leftover from the sauerkraut I made when I was really going to make coleslaw but made sauerkraut instead.
I added carrots mayonnaise sugar raisins and lime juice.
And mixed.
It's cooling off as we speak.
Coleslaw is my favorite way to eat cabbage and carrots.

After looking at that 100 gallon tank of soup I put it in the refrigerator.
Going to have fried fish and homemade coleslaw for supper.

Last night's meal.
Fried fish.
Big poblano.
Coleslaw.