The weather has been getting colder and colder (no kidding, it’s almost winter!) – so for today’s post I’m sharing a Pasta e fagioli recipe that I’ve had for over thirty years…it’s a little different than the ‘usual’ Pasta e fagioli as I use Andouille sausage to add a bit of heat…instead of regular elbow noodles or ditalini pasta I substituted Ronzoni’s Gluten-Free Elbow Pasta. This soup is absolutely delicious and perfect for cold days…it would also be a great dinner for the evening before Thanksgiving – served with a crusty bread it feeds a small crowd. Happy Thanksgiving to all! Continue reading
andouille sausage
Cajun Bleu Burgers
It’s Burger Time! On today’s menu? Cajun Bleu Burgers…a perfect blend of ground sirloin & andouille sausage seasoned with Cajun spices and topped with Gorgonzola blue cheese. My tastebuds are tingling just thinking about a big juicy bite outta this one! Continue reading
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Andouille Sausage Breakfast Hash
As you know I recently visited Heidi and she gave me some beautiful vegetables out of her garden. I used two of her gorgeous fresh tomatoes in my recent post Chicken Caprese and decided to make a hearty brunch using the potatoes, red onions & green peppers she added to the pile! This is a great Sunday Brunch Meal…Enjoy… Continue reading
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Louisiana Dirty Rice
Okay, so I was still on a little bit of a Cajun kick! After all if you make the spice mix you may as well use it! With this kick@#$ Creole Rub I decided to make some Louisiana Dirty Rice. This is so filling that it’s a meal in itself…no additional sides needed! Continue reading
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Mushroom & Sage Risotto
In New York City there was this wonderful little restaurant whose specialty was risotto. The name of the restaurant was Risotteria. It was located in the West Village on Bleecker St. They prepared a multitude of different risottos including a fabulous mushroom risotto. Unfortunately, they’ve closed but they inspired me! I also prepare a mushroom risotto but mine is flavored with andouille sausage along with cremini mushrooms. I top it off with sage sautéed in butter, a sprinkling of Parmesan cheese and a swirl of truffle oil. It’s creamy and delicious…Enjoy!
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Fabulous Fare Sisters 