Classic Sausage & Peppers

As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have.

And, as with all my recipes – It’s simple and quick. No long cook time for this classical sausage & peppers dish.

This recipe uses the One Pot Meal technique of building & layering flavors.

As with all of me recipes, this is a guideline and should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!

If you like this One Pot Meal, you should also try my Classic Chili recipe as well.

Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Classic Sausage & Peppers
Print Recipe
As a native Long Island Italian girl, sausage & peppers was one of the things I watched my dad drool over as a kid. I never loved cooked peppers as a child, but when I began to cook myself, I created my own recipe and it is hands down, the best sausage and peppers you will ever have. And, as with all my recipes - It's simple and quick. No long cook time for this classical sausage & peppers dish.
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Sausage & Peppers
Garlic Ricotta Mix
Servings: people
Instructions
Sausage & Peppers
  1. Season & sear sausage links in a shallow pot until brown all over. Then remove links from the pan.
  2. Add enough Olive oil to coat the bottom of the pan & add onion & garlic to the pot. Season with salt & pepper. Allow to cook and slight brown.
  3. Add peppers & re season slightly. Allow to cook 2-3 minutes until tender.
  4. Add Honey (or carrots) and cook 1 more minute. *If adding carrots, allow to cook for a few more minutes to let them soften.
  5. Using your hand, crush the tomatoes in the can and pour into pot. Rinse the can with about a 1/2 cup of water and add to the pot. Re season with salt & pepper.
  6. Add sausage back into the pot & allow to simmer on medium-low heat for 15-20 minutes, stirring occasionally.
  7. Once sausages are cooked through, add chopped parsley & basil and cook another 5 minutes. Taste and re season if necessary.
Ricotta Accompaniment (Optional)
  1. Mix 2 T olive oil, 1 cup Ricotta, chopped garlic & parsley in a bowl. Season heavilty with salt & pepper. Can be served on top of the sausage and peppers to add a creaminess or served on toasty Italian bread. Either way - IT'S AMAZING!
Recipe Notes

Ingredients to prep ahead: 

  • Peppers, onion & garlic can all be chopped and stored together ahead of time. This can be done 1-2 days ahead as long as you store in an airtight container in the fridge.
  • Herbs can be rough chopped 1 day ahead. Store in an airtight container with a paper towel inside the container. This will help maintain low moisture.

As with so many Italian-American dishes, this one just gets better with time. I wouldn't recommend freezing, but you can definitely make a big batch and eat it through the week.

Share this Recipe

Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken

Print Recipe

Using the method BRAISING, it's this is the perfect one pot meal.

This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Lemon Chicken

Print Recipe

Using the method BRAISING, it's this is the perfect one pot meal.

This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes

Ingredients


Servings: people

Instructions
  1. Coat chicken in Paprika, salt & pepper

  2. Sear off in a hot pan to brown

    (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)

  3. Removed seared chicken & set aside.

  4. Add onion, garlic, pepper, thyme & cook until lightly browned.
    Feel free to add a little oil if you need to.

  5. Add lemons, juice and halves pieces.
    Throw it all in there! 🙂

  6. Add chicken back into pot & add stock until ¾ of the way up the chicken

  7. Add butter & simmer on low until chicken is cooked through

  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.

Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

Share this Recipe
 

5 Spice Braised Pork Tacos

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

Everyone’s familiar with Mexican flavors in tacos, but these 5 spice tacos use braised pork and Asian seasonings to knock it out of the park!

I can eat tacos for days, but 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love.

I like to serve these 5 spice tacos with a big bowl of crunchy slaw on the side. You can swap in vegetables with whatever you have on hand.

Want a an even healthier version? Try swapping out tortillas for cabbage leaves! You get similar flavor and crunch with none of the carbs. (Even my kids love tacos in cabbage leaves!)

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
5 Spiced Braised Pork Tacos
Print Recipe
I can eat tacos for days, but these 5 spice tacos are a welcome change of pace from the traditional Mexican flavors we all love. I sometimes will swap out tortillas for cabbage leaves. Even my kids eat it!
Ingredients
Shredded Pork
Rice
Servings:
Instructions
Shredded Pork
  1. Preheat the oven to 300*F. Pat the pork butt dry with a paper towel, then rub all over with the 5 spice, salt and pepper.
  2. In a large Dutch oven or saute pan with a tight-fitting lid, heat 4-5 tablespoons oil until shimmering. Add the pork to the pan and sear until dark golden brown on all sides.
  3. Remove pork from the pan and set aside. Add the chopped onion, garlic, ginger and carrot to the pan. Char and slightly cook the vegetables, about 3-5 minutes, then remove vegetables from the pan and set aside.
  4. Deglaze the pan with bottle of beer, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
  5. Place the pork back to the pan, and add in enough water to cover the pork by about 3/4, then add the charred vegetables. Cover the pan and set in the oven.
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid. (I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.)
  8. Shred pork and strain braising liquid, discarding the vegetables. Then, add pork back to the strained liquid. You may need to reheat gently if it has cooled completely, but make sure the liquid does not boil while you are reheating.
Slaw
  1. Julienne all veggies, except Napa cabbage, in equal amounts
  2. Pick stems from cilantro & mint leaves and add to salad
  3. Season with salt & pepper & add lime juice to your liking
  4. Pick Napa Cabbage leaves for taco shells. You can cut out the core of the leaf for easier folding
Rice
  1. Saute garlic, ginger & onion in olive oil (Use a heavy amount of olive oil)
  2. Add rice and toast. If you need to add more oil at this point to coat the rice, do not be afraid to do so.
  3. Once the rice is a golden brown color, add 4 cups water and stir
  4. Bring to a boil, then reduce to a simmer
  5. Stir occasionally until rice is tender
Recipe Notes

If your rice is undercooked and all your water is absorbed, it is ok to add a little more water in the middle of the cooking process!

Share this Recipe

Roasted Chicken with Root Veggies

Roasted Chicken with Root Veggies
Print Recipe
This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Servings
6 people
Servings
6 people
Roasted Chicken with Root Veggies
Print Recipe
This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Servings
6 people
Servings
6 people
Ingredients
  • 1 Whole chicken
  • 2 Lemons
  • 1-2 heads garlic cut lengthwise
  • 1 Onion cut in 4
  • 1/4 bunch Thyme
  • 1/4 bottle White wine
  • Turnips no quantity is mentioned because you can put as many or as little as can fit in your pan
  • Sweet Potatoes no quantity is mentioned because you can put as many or as little as can fit in your pan
  • Carrots no quantity is mentioned because you can put as many or as little as can fit in your pan
Servings: people
Instructions
  1. Preheat your oven to 450
  2. Dry skin of chicken with a paper towel & season liberally with salt & pepper
  3. Stuff chicken with chopped onion, garlic, thyme & 1 lemon
  4. Chop veggies (cut them large; be sure they are around the same size)
  5. Season veggies liberally with salt & pepper and add to a roasting pan
  6. Place chicken on roasting pan & pour a small amount of white wine (or beer) at the bottom of the pan (approx. ½-1 cup, just eyeball it)
  7. Cook chicken in the oven until the flesh is firm & skin is brown. (approx. 40min) If the skin is browning too fast, you can cover the chicken with some foil to stop the browning, while it continues to cook.
Recipe Notes

Remember: Your meat must rest before cutting.  Let the chicken sit on your countertop for at least 15min before cutting into it!

How do you know when your chicken is done? The juices should run clear. Take your knife and cut the chicken between the thigh and breast.  You won’t be cutting through meat, but mostly breaking the skin between the dark and light meat of the bird.  If the juices run clear, the chicken is cooked.  If the juice is still pink, keep it in the oven for another 10-15min.

Share this Recipe