Fair Sausage and Peppers

It wouldn’t be a county fair with questionable sausage and peppers that have probably been cooking for far too long.

Ingredients

• 8 (4 ounce) links Italian sausage

• 1 tablespoon garlic flavored olive oil

• 3 medium (blank)s green bell pepper, seeded and cut into strips

• 2 medium (blank)s red bell peppers, seeded and cut into strips

• 1 yellow bell pepper, seeded and cut into strips

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 tablespoons Italian seasoning

• 6 cloves garlic, chopped

• 1 large onion, cut into wedges

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• 2 tablespoons garlic flavored olive oil

Directions

• Step 1

  Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.

• Step 2

  Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.

• Step 3

  Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

Tomato Cucumber Kachumbar

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a refreshing, tangy crunch.

Ingredients

• 1 cup halved grape tomatoes

• 1 cup diced cucumber

• ½ cup chopped green onions

• ½ cup chopped fresh cilantro

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh mint

• salt and ground black pepper to taste

Directions

Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

Provincial Tomatoes

Delicious fresh tomatoes broiled with a tasty cheese topping.

Ingredients

• 2 large tomatoes, cut into 1/4 inch slices

• salt and pepper to taste

• 1 tablespoon olive oil, or as needed

• 1/2 cup grated Parmesan cheese

• 1/4 cup grated Asiago cheese

• 1/4 cup dry bread crumbs

• 2 tablespoons dried parsley

Directions

1. Preheat your oven's broiler.

2. Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.

3. Broil for 5 minutes, or until the top is golden and toasty.

English Tea Cucumber Sandwiches

A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.

Ingredients

• 1 cucumber, peeled and thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1 dash Worcestershire sauce
• 1 (1 pound) loaf sliced bread, crusts removed
• 1 pinch lemon pepper (optional)

Directions

1. Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
2. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
3. Spread cream cheese mixture evenly on one side of each bread slice.
4. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
5. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

Rumaki with Pineapple

With summer here, it's time to start grilling.  These easy appetizers are a quick addition to any cookout.

Ingredients

• cooking spray
• 24 (1 inch) cubes fresh pineapple
• 24 water chestnut slices
• 8 thick-cut bacon slices, cut crosswise into 3 pieces
• 24 toothpicks
• 1/2 cup low-fat sesame-ginger salad dressing
• 1 tablespoon chopped green onion, or to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
2. Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
3. Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.