Tgif Sausage Dinners - New Horizons in the Kitchen Blog at - 312508

New Horizons in the Kitchen

TGIF Sausage Dinners 
Oct. 9, 2013 11:52 am 
Updated: Oct. 12, 2013 6:15 am

Now that I’ve finally adjusted to retirement, I’ve settled into a routine in many facets of my life.  One is cleaning the house on Friday mornings, and the other is not cooking a big dinner on Friday evening.  When growing up, typically Friday was take-out night, and rarely did we have a big sit-down dinner.  Although we seldom do take-out these days, I suppose I’m continuing  that tradition.

It’s not that I boycott homemade Friday night dinners and go out like we often did when working, but I rarely get into anything that’s too complicated or going to mess up my clean kitchen, at least for one day (now how silly is that?).  I love getting up on a Saturday morning to a spotless kitchen but, admittedly, it doesn’t take long for it to start going downhill.  

I may pull leftovers out of the freezer.  Or else it’s something that doesn’t take a lot of preparation time or can be made early in the morning or even the day before, refrigerated, and then popped into the oven or microwave in the evening.  Lazy?  Yeah, maybe that’s part of the motivation.

I grew up eating all kinds of sausages.  I think if I hadn’t moved away from Cincinnati, I may have been crowned the Cincy Sausage Queen.  It’s October, I’m seeing “Oktoberfest” everywhere (now I’m thinking sausage and beer), so I thought I’d focus on sausage this month for our Friday night meals.   Johnsonville is one of Allrecipes’  brand partners, and after taking a look through their recipes on this site, I found four that fit my Friday night criteria.  

Chili’s easy to prepare and doesn’t make too much of a mess, so Chiliville Chili can be made before the house cleaning starts (or the day before) and reheated for dinner.   

Chiliville Chili

Pizza is a Friday night tradition for many families, either delivery or homemade, so Sausage Diavolo Pizza works well.  I cook the pizza topping on Thursday (and it’s worth the effort, so very good!), reheat the next day, top my refrigerated pizza dough, and then into the oven for a delicious, piping hot homemade pie.

Sausage Diavolo Pizza

The No-Fuss Lasagna by Johnsonville is just that, being made the day before (I use my always-in-the-freezer marinara sauce), grill the sausages (no mess) and slice, and then bake the casserole Friday evening for a No-Fuss dinner.

No-Fuss Lasagna by Johnsonville

Italian Sausage Appetizer Bread takes a little time to make, but instead of one big loaf, I make two smaller loaves and freeze one.  Defrost, reheat, and you’re good-to-go.  We eat it as an entree with a side salad.  

Italian Sausage Appetizer Bread

I’d love to expand my Friday night dinner rotation, so please share some of your No-Fuss favorites which don’t take a lot of prep time or mess up your kitchen the one day of the week that it may be spotless (at least in this house).  TGIF!

I am an Allrecipes Allstars Brand Ambassador

(a voluntary position), and I'm not compensated for my work

with  Products were provided by

Johnsonville and were only used for my participation in this 

project.  The reviews, content and opinions expressed in

this blog are purely the sole opinions of

lutzflcat in her New Horizons in the Kitchen blog.

Oct. 9, 2013 12:00 pm
Beautiful photos! We love this one, and I use fresh local sausages:
Oct. 9, 2013 12:02 pm
Oct. 9, 2013 12:02 pm
Last one:
Oct. 9, 2013 12:28 pm
wow- everything looks so great-- i also do easy fridays- pizza- dogs or something similar-- sat is the longest day at work- as i am off sun & mon-- by friday - it's taco bell time:-) thanks for sharing- i wasn't hungry before i read this and saw your photos- now i am starving:-)
Oct. 9, 2013 12:30 pm
Thanks, Celeste, they all look fabulous. Saved to my RB!
Oct. 9, 2013 12:32 pm
Hi nanny, I still can't break some of my habits. Still think of Friday as being the end of the week, event though I was often still working over the weekend. Have a great day, and don't work too hard tomorrow.
Oct. 9, 2013 7:03 pm
I love how you set this one up. Great blog and photos. @still emeralds they have them and already featured one photo and I'm sure others. lutzflcat not sure you have have tried this but it's a Johnsonville. Great flavor and easy clean up with this one pan dish. I'll never cook spaghetti another way.
Oct. 9, 2013 10:34 pm
I second bd's suggestion. I always have sauce in the freezer, so the most effort I expended was removing my sausage from the casings. We were eating less than 20 minutes after I started dinner.
Oct. 10, 2013 5:44 am
Thanks, Brian. I've saved the One-Pan Italian Spaghetti recipe, that sounds like one that will be showing up on Friday nights often. It just doesn't get much easier than that. Thanks for reading.
Oct. 10, 2013 5:49 am
BigShotsMom, I'm like you, I always have my marinara sauce in the freezer, which has to make that recipe even better. And once Johnsonville's ground sausage starts becoming more available, you won't even have to remove the casings from the links. Right now, I only know of one store locally that has it. Have a great day.
Oct. 10, 2013 6:12 am
still emeralds! what a nice thing to say. That pizza was a bit of a surprise to me. Recipe needs just a little tweaking, but it was totally different from any that I've ever had, and that topping, if simmered slowly, really is delicious. Thanks for stopping by.
Oct. 10, 2013 7:57 pm
Amazing, just amazing! I love your blog!
Oct. 10, 2013 7:58 pm
That Appetizer Bread just begs to be made! I hope mine will turn out as nice as yours did!
Oct. 11, 2013 6:22 am
Hi Marianne, the toughest part for me was finding the frozen bread (finally at Wal-Mart). Another good reason to do two smaller loaves is that they easier to move once you fill them. Hope you enjoy as much as did.
Oct. 12, 2013 6:15 am
still emeralds!, no I haven't made beer cheese soup, but I agree, that sounds delicious with a grilled brat! It's still hot here, but it's below 90 and the humidity has dropped, so fall weather will be here soon. Bring it on!
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About Me
Retired from a high-stress sales career which involved lots of travel. I now have the time to relax, turn off the alarm clock and sleep in, read a book, magazine or the newspaper (every day, not just Sunday) and, most importantly, take in everything that the Florida lifestyle offers, and that's a lot! And, finally, I have the luxury to really pursue a lifetime passion, cooking.
My favorite things to cook
Enjoy all kinds of food and cuisines, and I literally can't think of one food that I would refuse to eat. And that even includes liver (don't like cooking it, but sure like eating it). I love good food, but you won't find me making a recipe that has 40 ingredients. I just don't have the attention span for that.
My favorite family cooking traditions
My husband's grandmother was from Bavaria, and his mother learned to cook many of her old-country recipes which she then passed on to me. Our traditional Christmas dinner is sauerbraten (which marinates for at least five days) with gravy, homemade egg noodles sauteed in butter, potato balls (which float to the top of the boiling water if prepared correctly), sweet and sour red cabbage, and freshly cooked apples (gotta have something healthy). It's an exhausting meal that literally takes all day to prepare, but it's worth the effort. Yeah, I know it's also a carbohydrate nightmare, but what the heck, we only have it once a year.
My cooking triumphs
Mastering the Christmas sauerbraten meal was a victory. Also, making homemade goetta, a breakfast meat from Cincinnati. My version is made with all pork, equal portions of boston butt and loin. Today's goetta in Cincy has beef in it, as does the recipe on this site, but I'm sticking with ALL pork. It is totally unhealthy for you, but it's a treat, and I don't make it often.
My cooking tragedies
There have been a number over the years like the potato balls mentioned above just disintegrating into a puddle of potato shreds. There's no recipe, it's just a matter of "feeling right" when you're mixing. Not long ago, I made a peach pie and got so caught up in trying to make the pie crust work that I forgot to add the dry ingredients (sugar, flour, cinnamon, etc.) to the peaches that were sitting in a bowl on the counter. Cooked it anyway, it was ghastly, and then threw it away. My ongoing tragedy is making pie crust. There must a black cloud hanging over my head when I'm making pie crust because I ALWAYS have problems. But I'm not giving up, one day this tragedy will turn into a triumph and be listed above!
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