This year is flying by! Summer is half over and before we know it the weather will start to turn cooler (woo hoo!) and the days will get noticeably shorter.
But let’s not rush Mother Nature…it’s still August, and for this month I’ve got a few summery recipes to share with you.
First up is one of Sharon Aguanno’s favorites: Hawaiian Smoked Sausage. She adapted the recipe from one she found here.
Hawaiian Smoked Sausage
3 T. canola oil
1 medium green pepper, cut into 1″ pieces
1 medium yellow pepper, cut into 1″ pieces
3 medium tomatoes, seeded and chopped
1 lb. fully-cooked smoked sausage, sliced into 1/2″ pieces
1 T. cornstarch
1 T. ground ginger
1 T. vinegar
1 T. soy sauce
1/2 c. apricot preserves
2 c. fresh pineapple chunks (drained if canned)
Heat oil in skillet over medium heat. Add peppers, tomatoes, and sausage. Cook, stirring occasionally, for 5-10 minutes or until vegetables begin to soften and sausage is heated through.
Combine all other ingredients except pineapple in a small bowl and stir to combine. Add to sausage mixture; stir until mixture is bubbly and begins to thicken.
Add pineapple to skillet. Reduce heat to low; stir until pineapple is heated through.
Delicious over rice!
The next one goes great with anything on the grill (and is good if you have someone in your family who loves corn but doesn’t eat corn on the cob):
Shoepeg Corn Casserole
2 cans (11 oz. each) shoepeg or white corn, drained
1 can condensed cream of celery soup, undiluted
1 c. sour cream
1 c. shredded cheddar cheese
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
3/4 c. Ritz or other butter-flavored crackers (about 18), crushed
2 T. butter, melted
Preheat oven to 350 degrees.
Combine first 7 ingredients in a large bowl. Transfer to a greased 2-quart casserole dish.
In a small bowl, combine crackers and melted butter; sprinkle over casserole.
Bake, uncovered, for 20-25 minutes or until bubbly.
And what would August be without dessert?? My family loves this recipe:
Greek Yogurt Panna Cotta
1 envelope unflavored gelatin
2 T. cold water
1 c. heavy cream
1/3 c. sugar
1 vanilla bean, split and seeds scraped out
One lg. container (about 2 cups) whole milk plain Greek yogurt
Place cold water in a small bowl. Sprinkle gelatin over water (do not stir) and let sit for 5 minutes. The gelatin will be slightly softened.
While the gelatin sits, in a small saucepan mix together cream, sugar, vanilla bean, and vanilla seeds. Bring to a simmer. Remove from heat and stir in gelatin until melted.
In a medium bowl, whisk yogurt by itself until smooth. Remove vanilla bean from cream mixture and whisk cream mixture into yogurt.
Divide mixture among 6 (1/2-cup) ramekins and refrigerate until chilled, 3-4 hours.
Once chilled, run a knife around the inside of each ramekin and invert panna cotta onto a small plate. Drizzle with your favorite fruit compote or homemade syrup.
Until next time,