EASY RECIPE

This week it’s all about the easy 4th of July BBQ. My Italian Sausage and Pepper Sandwich recipe adds great new flavors to the basic recipe. As a side you can’t beat my easy Tomato and Artichoke Salad, and what better cool drink than a Ruby Red Grapefruit and Basil Martini!

EASY ITALIAN SAUSAGE & BELL PEPPER SANDWICH

This recipe serves 6.

Ingredients:

6 Johnsonville Mild or Hot Italian Sausage links
1 Onion sliced into thin rounds
1 Green Pepper cut into strips
1 Red Pepper cut into strips
2 Tbsp Fresh Basil chopped
6 Mozzarella Cheese slices (or more if you like)
Pizza Sauce
6 Hoagie Buns

Preparation:

Pre-heat BBQ to medium heat. Do not boil or pierce sausage. Merely place sausage on the grill and close the cover. Grill sausage for 20 to 25 minutes or until appropriate internal temperature is reached (see Johnsonville directions). Use tongs to turn the sausage every few minutes to keep from burning.

Place vegetables into a BBQ basket, add 1 Tbsp of Olive oil.In final 10 minutes of grilling, place BBQ vegetable basket onto grill and sauté the vegetables until very tender.

Remove sausage and vegetables from grill, place in separate containers and cover with foil.

Lightly brown the buns on the grill for a few seconds.

Assembly:
Brush pizza sauce onto each bun, add cheese, add one sausage link, cover with vegetables and serve with a salad.

KILLER TOMATO ARTICHOKE SALAD

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

Summer is here in full force so I thought an easy no cook recipe would be just the thing for a hot night meal.  This recipes requires very little heat and is super easy to put together!  Here’s my easy Tuna-rito recipe.

Recipe serves 4.

Ingredients:

1 package of flour tortillas.

2- 7 ounce cans of Albacore tuna in water.

2 limes (1 tablespoon for recipe, and slice the remainder for garnish).

8 cherry tomatoes – quartered.

2 scallions – chopped.

1/2 cup hummus.

1/4 of jalapeno – seeded and minced.

One or more cups shredded lettuce.

1 tablespoon salsa.

1/2 tsp chili powder.

shredded cheese.

1 can re-fried beans.

Preparation:

Drain water from tuna cans.

Place tuna in large mixing bowl.

To tuna add hummus, salsa, chili powder, lime juice, scallions, jalapeno, and stir to mix.

Heat re-fried beans.

Plate flour tortillas, add serving of re-fried beans, tuna mixture, lettuce, and cheese.

Add tomato slices and a little lettuce, and lime slices as garnish.  Serve with chips and salsa.

And just like that you have a cool, tasty dinner for a hot summer night dinner.

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

She Who Must Obeyed received some awesome garden tomatoes from a co-worker the other day.  So I needed to create a special recipe to feature the tomatoes.  After giving a few recipes a look, I decided to go with my version of a cold tomato, pasta and sausage salad.

Ingredients

20 small (pearl like) fresh tomatoes – halved as appropriate.

1 package of aidells Habanero & Green Chile sausage.

2 cups Tri-Color pasta.

1/4 red onion sliced into rounds and cut in half.

12 Kalamata pitted olives – halved.

1/4 cup chopped fresh basil.

1 tablespoon red wine vinegar.

1 tablespoon olive oil.

1 clove garlic – minced.

1/2 teaspoon Dijon mustard.

1/2 teaspoon lemon juice

1/4 teaspoon dried oregano.

1/8 teaspoon Paprika.

Grated hard white cheese.

Preparation

Prepare pasta per package directions, when done drain water, and cool pasta with cold water.

Cook sausage per package directions.

To small mixing bowl add red wine vinegar, olive oil, garlic, Dijon mustard, lemon juice, dried oregano, paprika and stir.

In a large mixing bowl add chilled pasta, basil, red onion, and grated cheese, and gently stir to mix.

Add dressing and stir.

Add tomatoes and gently stir.

Plate pasta salad, add sausage, garnish with a little more cheese and  enjoy an easy fresh summer meal.

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger

EASY RECIPE

I’m a big fan of pork tenderloin because it is so low in fat.  But, to be honest, it can be pretty bland.  So, I decided to see what would happen if I slow cooked pork tenderloin similarly to how I prepare pull pork.  What I came up with is this easy and awesome lower fat Cuban style pull pork sandwich.

And after you enjoy the recipe be sure to check out my And Stuff story to get the latest on my novels!

Recipe serves 4.

Ingredients:

1 and 1/2 lb. – Pork tenderloin.

Ciabatta Bread (roll size).

1 – Medium onion – cut into rounds and then halved.

1 cup – Chicken stock.

6 oz. – Cola.

1/2 cup – BBQ sauce.

2- Garlic cloves – minced.

1 tablespoon – Chipotle sauce.

1 teaspoon – Chili powder.

1/4 teaspoon – liquid smoke.

1/4 teaspoon – dried cumin.

dash of salt and pepper.

Tomatoes and avocado for side salad (mix olive oil and canola oil for dressing.)

For sandwich spread mix 1/2 cup mayonnaise and a few squirts of Sriracha (until desired heat obtained) and 1/8 tsp. cinnamon.

Preparation:

In Ninja cooking system, or fry pan, lightly brown pork tenderloin in one tablespoon olive oil (3 to 4 minutes each side).

Add onion and sauté a couple minutes to soften.

Set Ninja to slow cooker to high heat (3 hours 30 minutes), or transfer meat and onions to slow cooker and set controls as said.

In bowl mix together all other ingredients (except mayo spread) and then pour onto pork and onions.  Lift meat to allow onions and sauce to get underneath.  Cover and slow cook for three and one half hours or until internal temperature of pork is 155 degrees F.

When meat is done cooking, brush olive oil onto ciabbata bread and brown in oven.

Slice tomatoes and avocados.

Remove meat and let set up for a few minutes.  On a cutting board slice meat into medallions and as you do so the meat will nicely shred.

Smear mayo mixture on bread, add shredded pork tenderloin, top with onions and meat sauce from slow cooker, and plate with side salad.

And that’s all there is to making a super easy, sorta low fat, killer dinner for family or friends.

AND STUFF

My second Jack Fields and Amber Reyes action adventure novel VEYRON has been published in print and all e-book formats.  The new novel builds on the relationship established in GOLDPLAY and adds strong new characters.

The nonstop action in VEYRON takes Jack, Amber, Chuck, and new character Juval from the deserts of Arizona to those near the Red Sea, and then the final showdown in Montana.  If you like to read action novels while relaxing at the lake or beach this book is for you.

Good Eating and Table Talk,

Roger