So proud!

Last night was the end of a long day. We had to return the rental car last night and pick up our car from the shop (since we are driving an 800 mile round trip to San Francisco in 2 weeks we wanted to have the car looked at, thank goodness we did because there was a small oil leak). Due to traffic, we couldn't return the rental car by 6 but we could pick up our car. All of the sudden we were a two-car family! But only for a night. :P Anyway, Matt dropped me off at the dealer's to pick up our car and headed home, only to find traffic on Hollywood Blvd at a standstill (10 minutes later I had no problems...that is, until I got to Western). He was tired and frustrated and hungry. So was I. After a long day at work, the last thing I wanted to do was cook. He suggested ordering in but I was tired of the options and knew I could make something much better for him. So, I settled for me having leftovers and making him his own dish. Luckily, I had planned this dish out already and the bonus was it's one of his favorites.

Since our new blog is for new recipes only, I'll post it here. Enjoy!

Sausage and Peppers
from Cooking With My Sisters by Adriana Trigiani

Note: This is the "serves 2" version.

4 pre-cooked italian sasuage links, such as Addells, sliced
1/2 onion, sliced
1-2 green peppers, sliced
salt and pepper to taste
1 clove garlic, minced (optional, I haven't tried it yet but I will next time)

In large skillet, pour a little water on the bottom so that the sausages don't burn. Turn skillet to medium-high heatWhen ready, add italian sausage and cook for about 3-5 minutes, until slightly softened. Add vegetables and seasonings, stir, and cover for 10 minutes. Reduce heat to medium or medium-low.

By now, I eye-ball this reciepe. Be careful to not overcook the sausages. Vegetables should still be a little crispy. Excellent with a tossed salad and a slice of hearty bread.