Whole Wheat Penne with Chicken Sausage

So, this past Thursday was Improv reveal day. I missed it. That's not to say I didn't participate--I just waited too long to post. Sigh. I will still give a nod to Kristen at Frugal Antics of a Harried Homemaker for hosting this once-a-month event. Each month Kristen gives us two ingredients to combine into fun recipes. This month? Sausage and Cheese!

Why did it take me so long this month? Um, maybe because I was having such a hard time working that sausage and cheese into a cinnamon roll? That's probably it...I'm not used to posting non-baked goods. :)

I had to think about this theme. First, the husband and I have been overdoing the processed meats lately (you know the story...diabetes, cholesterol, high blood pressure...we have it all here). Then, I found some organic chicken and apple breakfast sausage....certainly that can't be bad for us, right? I wrapped a couple up in some scrambled eggs, melted a bit of cheese on top, stuffed it into half of a warm baguette and had myself a portable breakfast sandwich. Super good, but not very creative.

Using baguettes reminded me of Paris and a special "hot dog" I enjoyed from a street food vendor when I was there many years ago. This was no ordinary dog...it was a hot dog smothered in hot mustard and stuffed into a fresh baguette. I had to make one.

Note the Orangina in the background...it wouldn't have been the same without it.

For these beauties I used a chicken and apple sausage that I found at Trader Joe's, a warm "take and bake" baguette that was sliced in half and hollowed out, a bit of shredded cheddar, and some Dijon mustard. Oh yes, I had to buy a bottle of Orangina (which didn't taste like I remembered...probably because they use high fructose corn syrup in it over here). Hubby and I both loved these, but I still felt it lacked in the creative department. I brought out my skillet....

Things started getting a little fuzzy, recipe-wise, at this point. A little olive oil went in first and then some chopped onion and sliced sausage. Later, I added some sliced fresh tomatoes, Italian seasonings and red pepper flakes. It needed some color, so I thought I pulled out some frozen spinach...it turned out to be broccoli... but it turned out okay. Then, I boiled up some whole wheat penne and topped it all off with some Parmesan cheese. Whew.

This was even better the next day...

So, I had a whole day of sausage and cheese and no real recipe to show for it. I can think of worse things.

What would you make with Sausage and Cheese?

Creamy Tomato Bisque

Did you know that January is soup month? It makes sense. Here in Minnesota we've had the coldest weather in four years. A nice hot bowl of soup makes the best meal when your tootsies are cold, no? Now it's February and it's still cold..brrrr...I think it's time for another bowl.

One of my favorite soups is tomato, but it wasn't always that way. My mother made tomato soup quite often when I was growing up. It was the real deal, too...no cans involved. Plus, she made sure there were little meatballs floating on top. I preferred a hamburger. Silly, silly me...how I wish I could have a bowl of that perfect soup now. 

While I can't have a bowl of my mother's soup, I can and do make my own...even in mid-Winter when the temps are below zero and the tomatoes in the grocery store hard and sour. The secret is in the canned tomato....

Recently, I received a package of Tuttorosso Tomatoes to try. This was a real treat for me, since we can't get Tuttorosso Tomatoes in Minnesota. Luckily, we do have Red Gold Tomatoes and they make the Tuttorosso brand, so I knew they would be good....and they were! They also made an excellent addition to my recipe for Creamy Tomato Bisque. A little later, I will tell you how you might be able to get your own pack of Tuttorosso Tomatoes to try. First, Let me share my recipe....

Creamy Tomato Bisque

Printable Recipe

1/2 cup butter
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped green pepper
1/2 cup flour
4 cups chicken broth (or vegetable broth)
2 (28 oz) cans whole tomatoes, chopped with juice*
2 teaspoons sugar
1 1/2 teaspoons basil
1 teaspoon tarragon
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
2 bay leaves
2 cups light cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon white pepper
Salt to taste

*I subbed the Tuttorosso Peeled Plum Shaped Tomatoes and the Tuttorosso Crushed Tomatoes with Basil


Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. Add the flour and continue to sauté for another minute, stirring constantly. Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly.

Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.

I topped this bowl with crispy bacon.....

.....but you could put some Grilled Cheese Sliders on top.

This weekend will mark a whole year since I was able to visit Red Gold Tomatoes, so it's fitting that I re-share this recipe with you now. I continue to be impressed with the quality of this product....really--put these tomatoes next to one of the other well-known brands and you will actually see the difference!

Tuttorosso has a recipe contest going on right now (through February 8th). Enter an original Italian recipe that uses Tuttorosso tomatoes to win some cool prizes. The first 4000 to enter will receive a free apron! For more information, read the rules on their Facebook page.

Would you like to give these awesome tomatoes a try? Simply leave a comment telling me all about your favorite tomato recipe. You can "like" The Dutch Baker's Daughter on Facebook and "like" Tuttorosso Tomatoes on Facebook for additional entries. Please enter using the Rafflecopter widget...it's easy...really!!

We will make this giveaway short and sweet....let's start on Friday, February 1, 2013 and end at 12:00 AM on Monday, February 4. I will use Rafflecopter to randomly choose the winner on Monday.

a Rafflecopter giveaway

Disclaimer: Red Gold Tomatoes provided me with a sample and the giveaway. All opinions remain my own. You must be 18 years of age and reside in the USA to enter.