To avoid the cauliflower taste taking over squeeze as much liquid as possible from your cooked riced cauliflower. Squeeze and squeeze some more.
This recipe came to us from the box I bought at an estate sale. I wish I knew more about it. Someday I will do some research and see if I can find out about the boxes original owner. For now it’s being used and loved by me.
I’m surprised I have never made something like this. I never would have thought to use salsa with smoked sausage. We use smoked sausage rather often because it’s so versatile and delicious.
When picking it up for this recipe I found a Korean BBQ flavor and am excited to experiment with that! I think it would work good in the Green Pepper Steak recipe. Either as a replacement for the steak or an addition. I will keep you posted.
It might surprise you but the only change to this Sausage and Rice Skillet recipe was to use riced cauliflower.
Enough chatter let’s get to the recipe!
Sausage and Rice Skillet
1 14 oz package smoked sausage
1/2 C chopped onion
1/2 C green pepper
1 1/2 C long grain rice (or whatever you have on hand)
2 C water
1 14 oz can stewed tomatoes undrained
1 tsp salt
1/2 tsp chili powder
2/3 C salsa
1/2 tsp ground cumin
Cook sausage in skillet over medium heat until it starts to sizzle.
Add onion and green pepper, cook stirring occasionally until tender.
Add rice, mix well. Stir in water, tomatoes, salsa, salt, chili powder, and cumin.
Bring to boil, reduce heat to low. Simmer 20 minutes until liquid is absorbed.
Easter Sunday my father in law mentioned that his Mom used to make pineapple upside cake, the dessert I brought, all the time. I guess it was all the rage and a very popular dish to make and share. As the conversation continued he mentioned he has two recipe boxes and offered to show them to me. Of course I jumped at the chance and somehow convinced him to let me borrow them.
I have been sharing recipes from both of these boxes for a while now. I am going to try something a bit different and go through each box one category at a time. I’m going to photograph the cards and share them here without making this first.
I’m doing this for a couple of reasons.
#1 to get the recipes shared and preserved on the internet.
If I waited to share only once I’ve made them they will never all get posted.
I am lucky enough to have received the recipe box of my husband’s Grandma. It is stuffed full of handwritten recipes, ones cut from magazines, and ones typed on index cards. I am making a point to go through it and see what I can find to make. When we were invited to a family cookout I decided that was the time to give the butterscotch brownies a try. Boy were they a hit! If you are looking for a cookout recipe look no more, this is it!
No one specifically remembered Grandma making these brownies but, food was a part of her love language. One of the main motivations for me learning to can is because of her. My husband claims home canned tomatoes made Grandma’s chili the best ever. Looking forward to cooler weather so we can see if I can come at least close to what he remembers. All of her children and grandchildren have many fond memories of delicious meals and desserts she prepared for her family. I am lucky she let me in on her secret ingredient for meatloaf! Maybe someday I will share it with the world.
I think they were especially enjoyable because they were Grandma’s recipe. I made them again to share here (and who am I fooling to eat some more of) and added my own twist.
The recipe with my notes:
4 tbsp butter melted and cooled – I didn’t cool the butter (terrible I know) or melt it all the way and they turned out great
1 cup light brown sugar – I assumed it is a packed cup.
1/2 vanilla – She didn’t say teaspoon or tablespoon so I went with teaspoon.
1 cup sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts – The first time I made these I just skipped the walnuts. The second time I swapped the walnuts for white chocolate chips. Yummy. White chocolate chips were an excellent idea.
Combine butter and sugar. Stir in egg and vanilla. Sift together flour, baking powder, and salt. Stir in sugar mixture. Add walnuts or white chocolate chips. Spread in 8 inch square pan. Bake at 350 for 20 minutes.
The batter is very thick, like a dough. I pressed it to the edges with my fingers, not a spoon because it is really sticky.
If you can’t wait and cut into them before they cool they will be very gooey and messy. Delicious but needing a fork. If you give the recipe a try I would love to hear what you thought! How does food play a role in your family traditions and memories?