It’s the end of the year, and that means it is time to reminisce and take a look back over 2016. Today, we want to revisit the top 16 recipes of the year and bring you a tasty recipe roundup in the process. Get your taste buds ready!
Top 16 Recipes of 2016
A Recipe Roundup from Life With Lorelai
We’ll start with number 16 and work our way to the number one recipe on the blog this past year.
I had no idea there was such a thing as Biscuits and Gravy Week. Did you? Well, apparently there is, and it’s this week.
Now, let me tell you why I just couldn’t resist sharing this silly little fact with you. Labor Day weekend in Central Park here in Huntington Beach, the largest group of enthusiasts in Southern California gather to Reenact the Civil War. While Luke and I went to the Labor Day Cruise Hot Rod Show that I told you about here, Rory went out to Central Park to take in a little history and a whole lot of fun.
After spending the day checking out her new want-to-be hobby, she had made some friends, and was even invited back to the dance that night. And that, led to this Status Update on facebook Monday morning…
So, Rory’s got a date with a boy named, Biscuit. Well, his nickname is Biscuit, and their friends are calling them…what else, Biscuits & Gravy! This morning I popped through The Daily Meal website, and guess what I found out? It’s BISCUITS & GRAVY WEEK!!!!!! Oh, we are rolling on the floor and laughing tears!
Well, me being me, I could not pass up a fabulous opportunity that just leapt into my lap so willingly. Tuesday morning, Rory was heading off to school and then to her date. Like any good mother would do, I made her breakfast. And, I had to share the deliciousness with you…
The biscuits just got popped into the oven according to the package directions.
With Rory’s special dietary needs, the Jennie-O Lean Turkey Breakfast Sausage is a good choice. It is well seasoned, and it can be cooked up with out using any oil. I heated the skillet a bit before putting the sausage into it, and chopped the sausage into bite-sized pieces as it cooked.
After the sausage is fully cooked, remove from the skillet and make the gravy. I added about one-quarter cup of flour to the sausage drippings. Letting the flour cook and soak up the drippings, I then added a little water. Be sure to stir the flour roux constantly with a whisk, so your gravy doesn’t get lumpy. Keep adding liquid (water or milk) and stirring until your gravy reaches the consistency you desire. You can always make more gravy or re-thicken the gravy by adding a little more flour. Add the sausage back to the skillet and mix well with gravy.
Once your gravy is done and the biscuits are baked, pull apart or cut the biscuits open, place on a plate, and ladle on the gravy. Enjoy!
Years ago, Rory and I were watching Rachael Ray’s 30 Minute Meals, and she made a dish like this. It sounded so wonderful, so we decided to give it a try. Pasta with Pumpkin and Sausage has been a family Fall favorite ever since. My kids can’t wait for me to make this meal every year. Kirk was home from college for a night this past week, and this is what we had for dinner. YUM-O!
I’m sure your family will love it too.
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Pasta with Pumpkin and Sausage
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Ingredients:
2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
1 lb. Sweet Italian Sausage
4- cloves Garlic (cracked and chopped)
1- medium Onion (finely chopped)
1- Bay Leaf (fresh or dried)
4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
1- cup Dry White Wine (I use Pinot Grigio)
1- cup Chicken Stock
1- cup canned Pumpkin
½ cup Heavy Cream (3 turns around the pan)
1/8 tsp. ground Cinnamon
½ tsp. ground Nutmeg (ground or freshly grated)
Coarse Salt and Pepper to taste
1 lb. Penne Rigate (cooked to al dente)
Romano or Parmigiano Cheese (for grating)
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Directions:
Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
Drain fat from the pan and return to the stove.
Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
Return sausage to the pan, reduce heat, and stir in Heavy Cream.
Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
Garnish the pasta with lots of shaved Cheese and sage leaves.
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NOTE: I serve my pasta and sauce separately for those who want more or less sauce.
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Side Suggestions:
Pumpernickel or Whole Grain Bread
Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar
This Pasta with Pumpkin and Sausage Recipe is PRINTABLE!
A delicious Autumn treat featuring Pumpkin, Sausage, and Pasta.
from: Life With Lorelai
Type: Main
Cuisine: Italian
Ingredients:
2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
1 lb. Sweet Italian Sausage
4- cloves Garlic (cracked and chopped)
1- medium Onion (finely chopped)
1- Bay Leaf (fresh or dried)
4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
1- cup Dry White Wine (I use Pinot Grigio)
1- cup Chicken Stock
1- cup canned Pumpkin
½ cup Heavy Cream (3 turns around the pan)
1/8 tsp. ground Cinnamon
½ tsp. ground Nutmeg (ground or freshly grated)
Coarse Salt and Pepper to taste
1 lb. Penne Rigate (cooked to al dente)
Romano or Parmigiano Cheese (for grating)
Directions:
Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
Drain fat from the pan and return to the stove.
Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
Return sausage to the pan, reduce heat, and stir in Heavy Cream.
Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
Garnish the pasta with lots of shaved Cheese and sage leaves.
Notes
I serve my pasta and sauce separately for those who want more or less sauce.
Side Suggestions:
Pumpernickel or Whole Grain Bread Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar
Find more of Life With Lorelai's Tasty Recipes at: https://lifewithlorelai.com
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Wow, was this delicious! I hope you and yours enjoy this Pasta with Pumpkin and Sausage as much as we do.
