Fresh and fun without the bun. My husband got me a 'look and see' Rachel Ray cookbook for Christmas; one of my favorite gifts besides my chefs coat. It sounds like a children's book but it's actually just a cookbook with pictures for every recipe; I love it. I used to only cook things that looked great in pictures but now I've started to venture out.
The hardest part of the whole meal is just roasted the peppers. They need to be extremely close to the broiler and will look like they're burnt when finished but it's amazing how the skin peels right off. I don't think I'll ever buy a jar of roasted red peppers again when I can turn any color pepper into a roasted one. I used hot Italian poultry sausage because that's my personal preference; you could use any kind of link sausage. The cipollini onions are a must, though, they become sweet and full of flavor when roasted.
Sausage & Onion Kabob Recipe
No comments:
Post a Comment