Cowboy Calzones

I found this recipe in my fabulous The Pioneer Woman Cooks book, which Denny bought me back at Christmas. And is it just me, or is The Pioneer Woman taking over the world? I remember reading her blog back when no one really knew who she was, and now you can't turn on the TV without seeing her somewhere and everyone knows who she is... not to mention she's totally making lots of moolah. And man, can she cook!

I've made homemade calzones just once before trying this recipe. I'm not sure why I don't make them more often, because they're much easier than you'd think. I liked this recipe because it uses both ground beef and sausage (Denny's favorite) and lots of cheese. They're so yummy! And you can make the dough ahead of time and let it sit in the fridge for a day or two, so when it comes time for dinner, you don't have much to do. I'm pretty certain you'll like these! Very delicious!


Cowboy Calzones
(from The Pioneer Woman Cooks by Ree Drummond)

For the dough:
1 tsp. or 1/2 packet of active dry yeast
4 cups all purpose flour
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

1. Pour 1 and 1/2 cups warm water in a bowl and sprinkle in yeast.

2. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in olive oil until just incorporated.

3. In a separate bowl, gently stir the yeast/water mixture. Drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

4. Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

For the calzone:

1/2 pound hot breakfast sausage
1 pound ground beef
1/2 diced onion
8 oz. can tomatoes and chilies (such as Rotel)
8 oz. whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Monterey Jack cheese
1 egg, beaten
Salt and Pepper
Olive oil for brushing

1. Preheat oven to 450°F. In a large skillet combine the ground beef, sausage and onion. Brown over medium heat. Drain excess grease. Pour in the tomatoes and chilies. Stir to combine, and cook for 2 minutes. Remove from heat and allow to cool slightly.

2. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash of salt and pepper.

3. Add the cooled meat mixture to the cheese mixture and stir gently to combine.

4. Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle.

5. Place one-eighth of the meat/cheese mixture in the middle of each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with olive oil.

8. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.

Makes 8 calzones, calories too high to warrant counting.

That Super Sausage Gravy You All Asked About

Most everyone noticed the delicious looking sausage gravy that smothered my biscuits in the Tuesdays with Dorie recipe. And a ton of you mentioned that you'd like the recipe to make this sinfulness too. Thank you for that. You know how you make something so high in calories that it makes you feel fat immediately after eating it? Well, that's how this is... it feels wrong to tell the world how much I loved it. But you asked, so therefore I answer.


The recipe is actually from Bob Evans via Allrecipes.com. It has 5 stars and exactly 624 glowing reviews on the site. Uuummmm... do ya think it's good? Don't take my word for it - take the other 624 people who liked it!

I never knew sausage gravy was so easy to make. Which poses a dilemma... now that I know how easy it is, how do I NOT make it every Sunday morning? And how do I make my hips NOT grow? Anyone?

Super Sausage Gravy
(from Bob Evans)

1 pound mild or hot ground sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Grilled Sausage and Vegetable Packets

My husband is usually in charge of the grill at our house, but I'm proud to say I made this without his help. It's really easy - even for those who are a little grill challenged like myself. I guess challenged might not be the right word... I think inexperienced might be more fitting. My hubby just takes the reigns on the grill, so I never end up having to use it much.

Thankfully these Grilled Sausage and Vegetable Packets are quick and easy and perfect for summer. They're full of fresh vegetables that are super moist and tasty. And it's as simple as chopping everything up, tossing it in a delicious sauce, throwing it on some aluminum foil, and wrapping the foil up tight. It cooks on the grill for about 25 minutes and you've got dinner - it's so easy! Serve it with rice or couscous, or whatever you'd like. You can also leave out the sausage and serve the veggies as a side dish. Or, substitute the sausage for chicken or another meat. Lots of possibilities!



Grilled Sausage and Vegetable Packets
(adapted from Taste of Home)

1/2 pound sausage, any flavor (I used a chicken sausage)
3 medium zucchini, sliced
3 medium tomatoes, sliced
1 medium bell pepper, julienned
1/4 cup melted butter
1 envelope onion soup mix
1 Tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper

1. In a large bowl, combine all ingredients. Divide between two pieces of double-layered aluminum foil (you'll need about 12 to 14 inches). Fold foil around sausage mixture and seal tightly to prevent leaking.

2. Grill, covered, over medium heat for 25-30 minutes or until the vegetables are tender.

Makes 4 servings.

Sausage Stuffing

Just in time to start planning your Thanksgiving menu - here's a really great stuffing recipe. I don't know about everyone else, but the Thanksgiving dish that is most intimidating to me (besides the turkey) has always been the stuffing. I'm not sure why, but it just seems like it should be complicated. Well, I'm here to tell you that it's really nothing to be afraid of.

And little did I know that there are so many good variations to stuffing. Not every stuffing has to taste like Stovetop-from-the-box! This recipe in particular is sooo good. It combines really great flavor combinations - sausage, apples, onion, celery. It's really delicious.


And it's nothing to be intimidated by. You can cook it right up in a 9x13 pan and use a loaf of storebought bread - plain or sourdough. Find a nice loaf at your grocery store, cut it up into 1-inch cubes, and place them on a pan or two in the oven to crisp them up. The rest is a piece of cake, truly. So if you're looking for a delicious and unique stuffing recipe to add to your Thanksgiving menu, give this a try!


Sausage Stuffing
(adapted from Ina Garten)

16 cups 1-inch bread cubes, white or sourdough (1 and 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet Italian sausage, casings removed (or, use a combination of sweet and spicy sausage)
1 cup chicken stock
1 cup dried cranberries

1. Preheat the oven to 300 degrees F.

2. Place the bread cubes in a single layer on one or two sheet pans and bake for 7 minutes. Remove the bread cubes to a very large bowl. Raise the oven temperature to 350 degrees F.

3. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

5. Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 13-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Makes 8 to 10 servings.

Penne A La Vodka Casserole

Let me just start by saying yum!

This meal took me what felt like forever to make. Between simmering the sauce for 40 minutes and then baking it for 45 minutes, all the waiting was pure torture. Come on Emeril, I need some instant satisfaction! But despite that loooong cooking time, it was so very worth it.


I've bought vodka sauce from the grocery store before pre-made. It's very yummy over pasta. I'd never made it from scratch, however. Good thing we had a supply of vodka in the pantry, because it needed a half cup. That must be why it's so good.

Definitely try this - it's worth the time and effort! And it's great comfort food!


Penne A La Vodka Casserole
(recipe adapted from Emeril)

4 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, cut crosswise into 1-inch slices
1 lb. hot Italian sausage, cut crosswise into 1-inch slices
4 cups thinly sliced onions
1 and 3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup thinly sliced fresh basil leaves
1 Tbsp. minced garlic
1/2 cup vodka
Two 16-oz. cans whole tomatoes, crushed in their juices
1/2 tsp. garlic powder
1/2 cup heavy cream
1 Tbsp. olive oil
1 pound penne pasta
15 oz. ricotta cheese
1 cup grated Parmesan-Reggiano cheese
1 and 1/2 cups grated mozzarella cheese

1. Heat 2 Tbsp. extra virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 tsp. salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes. Add the garlic powder and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.

2. To cook the pasta, combine 4 quarts water, the olive oil, and the remaining tsp. salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, 12 to 14 minutes. Remove from the heat and drain well. Combine half of the ricotta cheese and half of the Parmesan-Reggiano with the remining 2 Tbsp. extra virgin olive oil in a large mixing bowl. Add the pasta and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmesan-Reggiano and mix well.

3. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with the mozzarella cheese. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve with warm crusty bread.

Stovetop Sausage Mac And Cheese

You know those meals that just make you feel like a kid again? The ones that are rich and delicious and make you feel all warm and satisfied inside? This is one of those meals for me.

But here's the shocking part - it's light! It's not loaded with an astounding amount of calories! I couldn't believe it either the first time I took a bite, but it's true!

And not only is it light, it's a perfect weeknight meal, taking just about 15 or so minutes to get onto the table. We've had a lot of craziness and business at our house lately. But somewhere between planning for my son's first birthday party, my husband's traveling, a couple of our friends having babies that we just need to go visit and dote on - I can remain sane by making fast meals like this that actually taste good!

So here's how you make this just perfect. First, pick up some healthy chicken sausage from your grocer. And chop it all up into little bite-sized pieces and brown it up in a skillet. Here's what it looks like so you know what to get:


Then make a little roux of milk and flour and pour it into the pan with the sausage. Then, stir in reduced-fat cheddar cheese and cream cheese, and some Monterey Jack cheese, along with some spices. Lastly, stir in the pasta and it's done. Voila! Could it be any easier? This is so quick and easy, you'll never believe it.

Enjoy!


Stovetop Sausage Mac And Cheese
(from Cooking Light magazine)

4 oz. chicken and sun-dried tomato sausage, chopped
1 and 1/4 cups fat-free milk
2 Tbsp. all-purpose flour
3/4 cup (3 oz.) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 and 1/3 oz.) shredded Monterey Jack cheese
1/4 cup (2 oz.) 1/3-less-fat cream cheese
1/2 tsp. onion powder
1/4 tsp. garlic powder
5 cups hot cooked elbow macaroni (about 8 oz. uncooked pasta)

1. Heat a large nonstick saucepan over medium-high heat. Add sausage; saute 4 minutes or until browned.

2. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Serve immediately.

Makes 4 servings.