Recently I was gifted some delicious sausage from a friend and I challenged myself to come up with a quick 30 minute meal using it. The sausage is Lord & Barrett Sausage Co. Creole Style Green Onion Smoked Sausage & I highly recommend because it was delicious and I’m personally not a big fan of smoked sausage. Let’s make the recipe!
Smoked Sausage (sliced)
1/2 medium onion chopped
1/2 cup of peppers chopped (I used a combo of red, yellow and orange mini sweet bell peppers but you can certainly just use a green bell pepper)
2-3 cloves of garlic minced
1 cup heavy whipping cream
1/2 cup of Parmesan cheese
2 packages of fresh ravioli – I only used one but you definitely need mor because not a lot come in the package
Seasonings- I used Cajun seasoning, garlic & onion powder
1-2 tbsp of olive oil
1-2 tbsp of butter
Chopped fresh or dried Basil (optional)
Directions: Prepare water to boil for pasta according to package. Heat skillet on medium heat and add a tablespoon of oil and sauté sausages until crispy or cooked though which took me about 5-8 minutes. Remove sausage and drain oil excellent for about a teaspoon. Add butter and cook onions, garlic & peppers until soft. Make sure once water boils to add ravioli and cook til al dente. Reserve a cup of pasta water in case you need to thin your sauce out later. Season lightly & then add heavy whipping cream to onions and peppers mixture. Let cook until simmering and then add sausage, cooked ravioli and Parmesan cheese. Taste for more seasoning and add if needed. Top with more cheese and Basil.
This recipe is delicious, quick, doesn’t require a lot of ingredients and easy to make. Perfect to get you in and out of the kitchen during the summertime! I also made a video to show how I made this on Instagram. Follow me @severalpeoplesmama Let me know if this is something you or your family would enjoy!
Easter Brunch has been a tradition I started for my family a few years ago. Because Easter is my favorite holiday I have a special dish I prepare usually only at this time of year: Shrimp and Grits. This dish is so good and so easy to make! If you’re invited to my house for brunch you better get there early or you WILL miss out! Here’s the recipe:
1 small to medium onion finely diced
1-2 peppers diced, you can use all one color or a combination I used green and red
1-2 tbsp of minced garlic (I used a paste found at Aldi)
4 slices of bacon diced
2 pounds fresh raw shrimp, peeled & deveined
1-2 tbsp of olive oil
2-3 tbsp of butter
2-3 tbsp of flour
1 cup chicken broth
2-3 tbsp tomato paste
Seasonings: Tony’s creole seasoning, pepper, cayenne (optional), garlic and onion powder, Italian seasoning & old bay
Directions: Season shrimp. Add bacon to sauté pan on medium heat. Cook bacon til crispy, remove from pan to paper towel. Reserve about 1-2 tbsp of bacon grease. Turn heat of to medium high and add seasoned shrimp. Cook about 1-2 minutes on each side until pink. Remove to paper towel with bacon. Add tbsp of olive oil and 1 tbsp of butter then onions and peppers. Sauté til soft. Add garlic and cook for and additional minute. Add another 2 tbsp of olive oil and then flour. Cook for 3-5 minutes, you do not want raw flour! After flour has been absorbed in the veggies, slowly whisk in chicken broth. A gravy should start forming. You can add more chicken broth or water depending on how thick you want your gravy. Stir tomato paste and cook for an additional 2-3 minutes and then add back in shrimp and bacon. Turn heat to medium low. Cook for an additional 2-3 minutes and I taste for seasoning. I add another tbsp of butter to make my gravy creamy and smooth. Serve over grits (see my reels on Instagram for how I make my grits). Enjoy!
This recipe goes fast and is best served immediately so make sure you have your grits ready. If you do create this recipe please be sure to tag me @severalpeoplesmama. I’d love to see it and share!
Hi y’all! Yesterday I hosted a live on my Instagram where I shared my favorite drink Prosecco and 3 cocktails I enjoy making with it. I promised I would post the recipes on my blog today so you can have a reference point. I want to say I had so much fun on the live and maybe got a little tipsy too and I look forward to more lives and sharing more recipes and some girl chat with y’all in the future!
Here are the recipes!
Sunrise and Moonlight Mimosa
Prosecco (my favorite is LaMarca)
Strawberry and blueberry syrup (see this post for the recipe)
Fresh or frozen fruit
In a champagne flute add fruit and then pour orange juice & pineapple juice. Top with Prosecco or champagne. Add strawberry syrup for a sunrise mimosa and blueberry syrup for a moonlight mimosa. Enjoy!
1-2 cups frozen peaches
1 cup of ice
Peach nectar or simple syrup
1-2 tbsp Strawberry syrup (optional)
In a blender add peaches, ice, peach nectar, simple syrup (or sugar, if you want this sweet) & strawberry syrup. Blend until a slushy consistency. Add to a champagne flute and top with Prosecco. Enjoy!
2 ounces of your favorite Gin
1 oz of fish lemon juice or more if you’d like
1 oz of simple syrup (add more if you’d like it sweeter)
1 cup of ice
Lemon peel or twist for garnish
In a shaker add lemon juice, gin, ice and simple syrup. Shake until blended and add to champagne flute. Top with Prosecco and lemon peel or twist. Enjoy! Note: this is my new favorite drink but be careful, that gin will make you sin! Lol
I hope you enjoy these drinks in the future either at a brunch or happy hour or to unwind after a long day. If you do recreate them please tag me on Instagram @severalpeoplesmama
Hi y’all I know it’s been a minute (or 5) since I’ve posted a recipe on the blog but to be honest between working from home, my grazing box business, mommin’ and my social life I’ve been busy!!! Plus if you following me on Instagram (make sure you are @severalpeoplesmama) you know I’ve been posting recipe reels a lot lately because their quick and easy and everyone’s loves a video. But my goal is to post more on the blog so you will have a reference point so I thought I would share the basic foundation recipe for my new obsession- the chaffle! The chaffle is a low carb/keto friendly version of a waffle which can be made to be sweet or savory & while searching Pinterest I have found several recipes that I will try and share but first we need to get to the basic recipe.
All you need for a basic chaffle is a mini waffle maker (you probably could use a regular size one too but these are too fun!) and the ingredients below:
1 cup of shredded mozzarella cheese
2 tbs of almond flour (you can also use coconut flour but those are preferred in sweeter versions)
Add what you like, mix the ingredients together, spray your waffle maker and pour in & cook for about 3-5 minutes.
And that’s it! That makes about 4 mini waffles. The fun part is adding different ingredients and making all the versions!
Today on Instagram I’ll be making a Blueberry Bacon chaffle which would be a perfect low car/keto option to add to your Easter Brunch! Make sure you go there to check out my reels and subscribe to the blog for upcoming versions and so many other recipes coming up!!
If you know anything about me and my family we are not big salmon eaters (we prefer trout) but since I have been intentionally shopping on a budget and salmon was on sale I decided to purchase it instead of our regular which is trout. I wanted to try a new recipe with it and went searching the internet and settled on making a stuffed salmon. A lot of the recipes I found included crab or shrimp in the stuffing and that’s something I didn’t want to make due to a shellfish allergy. Sometimes recipes have to be adapted to fit your family’s dietary needs. I decided to instead make a simple stuffing and make a sauce to include shrimp (you can add crab to it as well) to pour over top if you want to. And believe me you’ll want to. Let’s get cooking!
Ingredients for the Stuffed Salmon:
1 tsp olive oil
1 stick of butter cut in tsp slices
1 block of cream cheese
4–5 fresh garlic cloves, minced
1 handful of fresh spinach
1/2 juice of lemon and 1 whole lemon sliced
1-2 sun dried tomatoes chopped
Seasonings: I used Tony’s, ranch dry mix, garlic salt, onion powder, Trader Joe’s 21 seasoning salute
Preheat oven to 400 degrees. Start by adding olive oil and a tsp of butter to a sauté pan on medium high heat. Add spinach, then a tsp of minced garlic and the sun dried tomatoes. Mushrooms would be great but I didn’t have any. Once spinach is wilted turn off heat and add mixture to a bowl with softened cream cheese. Mix and then add seasonings and lemon juice. Once mixed throughly set aside and prepare salmon. I like color on my food so I decided to cut a slit for the stuffing and then season my salmon and sear the top in a pan on medium heat with 1 tsp of olive oil first. Then I set on a sheet pan and added the stuffing to the salmon (if you have any stuffing left over just set aside for now). I added lemon juice, lemon slices and butter to the top and placed in the oven to bake for 20 minutes. While baking I made the sauce.
Ingredients for sauce:
1-2 tbsp of butter
1/3 cup of Mirepoix mix (onions, celery and green pepper)
1-2 cloves of garlic minced
2 tsp of Tony Cachere’s dry roux mix
1-2 cups of heavy whipping cream
Juice from half a lemon
Seasoning (I used what I used on the salmon)
Directions for Sauce:
Melt butter on medium heat in sauce pan and add mirepoix mix. Cook until softened and add garlic then dry roux mix. Mix thoroughly, add more butter if needed. Then mix in leftover stuffing. Season shrimp and add to pan. Once shrimp is cooked whisk in heavy whipping cream. Simmer for about 1-2 minutes and then reduce heat. Taste for seasoning and add if needed. Remove salmon and spoon sauce over top.
I served this over zucchini noodles for a low carb option but it would be great with a salad, pasta or whatever side you enjoy. Since this meal had a lot of steps I recorded a reels video to walk you thru. Just check my Instagram @severalpeoplesmama. Save and share the video and please tag me if you make it!