Tag Archives: Potato’s

Sausage and Cabbage Boil


Just wanted to post a few pictures of the meal we prepared this last week for our seniors, and I will try to get back into the groove this week and tell you about some more foods I’ve prepared.   But last week was CRAZY, mainly because some good friends came to town and we visited and we ate and we had fun.   But not too much cooking went on in my house.   Well, except for me serving Spaghetti one night, but I’ve told you how to do that so…

I’m going to leave you with some pictures of the deliciousness we prepared for lunch.
From Sweet Potatoes

Ham

Corn Bread (I didn’t get a picture of the turnip greens, darn)

And our other choice of meat, this totally scrumptious Sausage and Cabbage dish, I’m still dreaming of this.  The recipe follows at the end here.

Then our vegetarian option, my Squash Medley, the how to’s of which I will be posting later on.

We also had a bowl of Cherry Tomatoes

And there were the requisite desserts, which I failed (my bad) to get pictures of.

But let me leave you with the recipe for the Sausage and Cabbage dish.   I could not believe how totally yummy it was.    And it’s a dish I will make for myself at some point in time.

Sausage and Cabbage Boil

6 large potatoes, Red Bliss or Yellow or White,  they should be a firm fleshed potato.
1 head cabbage, chopped
3-6  carrots, peeled and cut into coins
1 lb. ring of Kielbasa Sausage
1 quart or more low sodium chicken broth
1 tablespoon marjoram
1 tablespoon thyme
Salt and pepper to taste, if you like.

Cut up some firm potatoes like Red Bliss or White Potatoes, either work well in this dish.    Place in a large pot, then cut the carrots into coins or chunks, after which you core and chop a head of cabbage, however you like.   I would suggest cutting it into quarters, then cutting those quarters into thirds and place them in the pot, add some chicken broth, low sodium is best, to cover.   Add some water if needed or more chicken broth.   Finally some Kielbasa Sausage, cut into chunks.   Season with some Marjoram and Thyme, cover and let simmer until the potatoes are cooked  and the cabbage is done as well.   Taste and season with some salt and pepper if you like.   Serve with some cornbread if you like.      This was so good, I can’t even begin to tell you and, by adding more potatoes, carrots and cabbage you can stretch this dish out as well.    I really like budget friendly dishes like this.

Peggy’s Paparito’s


A few years back I had the pleasure of meeting and making friends with a lovely lady named Peggy.   She was a transplanted Texan, and loved all things Tex-Mex.    She gave me the following recipe, and since I had the ingredients to hand that day, I decided to go ahead and make this.   I have to admit to making more then we can eat at any one time so I can keep the main ingredients in the freezer and then all I have to do is scramble some eggs, heat up the Chile Verde sauce, roll them in a tortilla and VOILA!  Breakfast or a light lunch or dinner.

This is a really great go-to quick breakfast, leisurely Sunday breakfast or light meal.   And the best part, you can adjust the heat level to your own liking.    We like it on the hot side in our house, so I use hot sausage for this.

Pan with potatoes, green chiles, sausage and onions.

 

Scrambled Eggs
Filling
Wrapped and ready to eat
Peggy’s Paparito’s
Stir fried potatoes with skins  ( I do about 6 small red potatoes for the two of us)
Scrambled eggs  1-2 per person
Grated long horn or Colby Jack cheese
1/2- 1 Onion
Chorizo sausage or sage sausage, fried and crumbled   ( I use Wainwrights Hot Sausage), if you use sage sausage, add some red pepper flakes for more heat if you like.  (and I do).
Diced green chiles and diced green pepper
Add a diced Jalapeño or two if you like a little more heat.
Mix above ingredients together and roll in a flour tortilla, burrito style.
Serve with warmed Green Chile sauce poured over and a sprinkle of cheese.
Flour tortilla’s
1 can green Chile sauce (Herdez or another one like that.

How easy is that?   I like to put the onions and jalapeno’s in the pan with the potatoes, it adds a nice little nuance or level of flavor.   But you can vary this however you like to your taste.   And the best part, you can freeze the leftovers and have a head start on your next breakfast.