Today we are taking it easy. After several days of running around and cleaning up the rig we finally sat down and turned on the TV. Well, that was after I fixed us a nice breakfast, cleaned up the kitchen and trimmed Morgan. She isn’t real fond of scissors and having someone work on her fur. After much cajoling we got some hair off and she looks like a Golden Retriever once again. Dale took her outside and further damaged her ego by giving her a bath.
Now we are watching BNP Parbis tennis out of Indian Wells, California (Palm Springs). Nadal and Djokovic will play in the finals here in a little bit. Djokovic ousted Federer the other day. The fun of this is we are watching in HDTV and the picture is so clear! One day we will have to subscribe to HDTV but not yet.
So that is our day. We are even having leftovers from our great dinner last night. Here is the recipe.
Sausage, Pepper & Cornbread Skillet Pie Recipe
Add variety to this hearty dish by mixing up what sausage you use: Try Italian for a spicy kick, or add smokiness with andouille or kielbasa. If you’re short on Swiss chard, swap in spinach—just be sure not to overcook it.
2 tsp olive oil
1 lb Italian sausage links
2 large red bell peppers, sliced
1 large onion, sliced
3 cloves garlic, finely chopped
1 bunch Swiss chard, stems discarded, leaves coarsely chopped (about 8 cups)
Kosher salt and pepper
1 8.5-oz box corn muffin mix
1/2 cup grated Parmesan (2 oz)
1/3 cup milk
1 large egg
1. Heat oven to 400°F. Heat the oil in a large cast-iron skillet over medium heat. Add the sausage and cook, turning, until browned on all sides, 3 to 4 minutes. Transfer the sausages to a cutting board and cut into 1-in. pieces.
2. Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic. Add the chard, 1/2 tsp salt and 1/4 tsp pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes. Remove from heat and stir in the sausage.
3. Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp pepper. Add the milk and egg and mix to combine. Spread the batter over the sausage mixture, leaving a 1/2-in. border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.
I used a bag of Marie Calendar’s Cornbread. It was delicious. I also added zucchini so you can add any veggie you would want. A 1/2 tsp of caraway seeds added a zip and good flavor to the dish. I served kraut on the side.
Dessert was a Pretzel Strawberry Salad. Try this link for a recipe. http://allrecipes.com//Recipe/strawberry-pretzel-salad/Detail.aspx
We ended our evening playing 8 handed Marvin. Dale beat us pretty good!
All-in-all a good weekend in Corpus Christi!