Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

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beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

• 1 lb deli roast beef, sliced very thinly
• 13 oz pkg kielbasa sausage, sliced about ½-inch thick
• 1 large yellow onion, sliced
• 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

• 1/2 cup mayonaise
• 1/3 cup sharp cheddar, grated into fine shreds
• 1 tbsp prepared horseradish
• 1 tbsp stone ground mustard
• 1 tsp louisiana-style hot sauce
• Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

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One Pot Sausage and Quinoa Supper

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fall, food, kale, kielbasa, one pot, quick, quinoa, sausage

This is a great quick supper with healthy ingredients that combine to create a tasty meal. It doesn’t leave you wanting something else, unless you want another bowl.

One Year Ago: Guacamole (one of my most favorite things!)

One Pot Sausage and Quinoa Supper

• 1 package (12 oz) beef kielbasa
• 1 yellow onion, chopped
• 2 tbsp chopped sage
• 1 cup apple juice
• 3/4 cup water
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1 tsp fine sea salt
• 2 cups chopped kale

In a large pot, saute sausage, onions and sage over medium-high heat until just browned. Add juice, quinoa, cranberries, salt and water. Bring to a boil, scraping up any browned bits. Cover, reduce heat and simmer until liquid is just absorbed, about 25 to 30 minutes. Stir in kale, cover again and set aside for 5 minutes to allow the kale to wilt.

Grilled Pierogies and Kielbasa with Whole-Grain Mustard Vinaigrette

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grilled, kielbasa, pierogies, vinaigrette, whole grain mustard

This morning when I woke up, I enjoyed a cup of coffee and good conversation on the porch. It was chilly out! Fifty two degrees seems to herald the new season, signalling to me that it is time to embrace fall food.

Fall embraces all those hearty things like root vegetables, cinnamon-y desserts, rich coffees, and strong flavors that we all enjoy. I like this recipe because it seems fancy but really it’s just dressing up frozen food. No one will criticize you for it, though. These flavors are spot on. They will be too busy eating to fuss.

One Year Ago: Chicken Veggie Noodle Bowl

Grilled Pierogies and Kielbasa with Whole-Grain Mustard Vinaigrette          (from HowTo:Simplify)

• 1 lb pork kielbasa
• 2 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 large onion, cut into wedges
• 1 lb frozen potato and cheddar pierogies (do not thaw)
• Salt and pepper to taste
• 1/4 cup roughly chopped fresh parsley

Heat grill to medium. Place on grill the meat, pierogies, and onion wedges. Grill until meat/onions are marked and pierogies are warmed through (about 8 to 10 minutes).

Whisk together mustard, vinegar, and olive oil. Set aside. Whisk together the mustard and apple cider vinegar. Slowly add 2 tablespoons of extra virgin olive oil while whisking until combined. Set aside.

When you remove the meat and onion, cut each into large but bite-sized pieces. Place the meat, onion and pierogies in a bowl. Pour the vinaigrette over and toss to coat. Garnish with chopped parsley.