Tuesday, May 4, 2010

Sausage-Fennel Subs

We enjoyed these on a toasted English muffin instead of a roll and also with cheddar cheese, as that was what I had in the fridge this week. Along side we had a small dish of pickled canned beets that my little brother made and gave us at Christmas. I am super impressed with everything he has made and given us. The beets have a nice clove and cinnamon background notes – delicious!

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  • Cooking spray
  • 1 1/2  cups  vertically sliced onion
  • 1  cup  thinly sliced fennel bulb
  • 4  garlic cloves, thinly sliced
  • 6  ounces  chicken and sun-dried tomato sausage, thinly diagonally sliced
  • 4  (2-ounce) submarine rolls or hoagie rolls
  • 1/2  cup  tomato-basil pasta sauce
  • 8  (1/2-ounce) slices provolone cheese

1. Preheat broiler.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, fennel, and garlic; sauté for 4 minutes. Add sausage, and sauté for 3 minutes or until sausage is lightly browned and vegetables begin to brown.

3. Arrange rolls, cut sides up, in a single layer on a baking sheet; broil 2 minutes or until toasted. Spoon about 2/3 cup sausage mixture on the bottom half of each roll, and top each with 2 tablespoons sauce. Place 2 cheese slices over sauce. Arrange sandwiches on baking sheet; broil 2 minutes or until cheese melts.

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Recipe courtesy of Cooking Light

I made a special strawberry dessert tonight with my local berries, a Baked Strawberry Custard.

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Do you see what I find in the backyard?

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