Baked Potato With Sausage And Arugula Sauce Recipes

BAKED POTATO WITH SAUSAGE AND ARUGULA SAUCE

Steps:

• Heat olive oil in a skillet over medium-high heat. Add onions, salt and pepper and cook onions until they start to soften, about 5 minutes. Add in garlic.
• Add the sausage and crumble with the back of a wooden spoon. Continue cooking until sausage is browned and cooked through.
• Grab your favorite jarred marinara sauce and pour the sauce right over the top of the sausage mixture and add in the arugula. Bring to a boil and simmer for 3-5 minutes, until arugula has completely wilted.
• Spoon in the mascarpone cheese and stir until it melts and creates the most delicious creamy sauce.
• Finally, sprinkle on some Parmesan cheese. Stir in the cheese and season with salt and pepper IF needed.
• Grab your baked potatoes and cut a slit in the top.
• Press both ends of the potatoes together until they pop open.
• Spoon on a good helping of the sausage and arugula sauce. Sprinkle with a little fresh parsley.

BAKED POTATO WITH SAUSAGE AND ARUGULA

Steps:

• 1. Preheat oven to 350. Clean and poke with fork all over the potatoes, wrap each in foil and bake 1 hour, or done until tender. In a large skillet, heat oil, medium heat, add the onion, salt and pepper to taste, sauté two or three minutes on low heat, add garlic and cook about 30 seconds, add the sausage and break up meat into small pieces and cook until brown, 6 to 8 minutes. Add the marinara sauce and arugula. Stir in the marscarpone until mixture forms a creamy sauce. Remove the pan from heat and stir in Parmesan cheese. Season to your taste if necessary with salt and pepper. Cut the potato in half and/or slit the top, gently take out most of the potato and add a little butter gently smash a little, put back into the potato and spoon the sausage sauce into each potato. garnish with chopped parsley and serve.

FUDGE SAUCE

Steps:

• In a small saucepan, combine the heavy cream, granulated sugar, brown sugar, cocoa powder and salt. Place over medium heat and whisk to combine. Bring to a simmer, whisking often. Simmer for 5 minutes and remove from the heat. Whisk in the vanilla extract.

POTATO, ITALIAN SAUSAGE, AND ARUGULA SALAD

Steps:

• Soak onion in cold water to cover 15 minutes. Drain and pat dry.
• Meanwhile, cover potatoes with salted cold water by 2 inches in a 3-quart heavy saucepan and simmer, uncovered, until just tender, 15 to 25 minutes. Drain in a colander and cool slightly.
• While potatoes are simmering, prick sausages once or twice with a fork, then cook in 1 tablespoon oil in a large heavy skillet over moderate heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to paper towels to drain. When sausages are cool enough to handle, cut diagonally into 1/2-inch pieces.
• Whisk together vinegar and salt in a large bowl until salt is dissolved. When potatoes are just cool enough to handle (but still warm), peel and cut into 1-inch cubes, adding to vinegar as cut, and toss gently.
• Add onion, sausages, roasted peppers, arugula, remaining 3 tablespoons oil, and salt and pepper to taste to potatoes and toss well.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Steps:

• Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
• Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
• While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
• To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS

Steps:

• Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
• When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
• Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.