Portuguese Sausage Sauce

 One question I often ask myself is,

Why do you make things harder for yourself?

During the summer months Johnie and I tend to be very busy.

We spend the summer months traveling on the motorcycle

whenever we get a chance, and we also use the warm weather

months to do our family visiting. 

So the blog tends to be neglected.

Oh, we still cook and take photos of our creations.

But I, the information provider.

I tend to let things sit.

Procrastinate.

I know you know what I'm talking about.

And then when I find time to post I have to weed through

all the photos, note pads, and Pinterest.

It's kind of like putting a jig-saw puzzle together

with no shapes.....

I put together this sauce not to long ago. 

I was in search of a pasta sauce recipe that called for chorizo.

I headed to my favorite recipe finder....Pinterest.

But I wasn't happy with the recipes I found.

So what I did was, I pieced together many recipes to 

come up with this one.

Portuguese Sausage Sauce

I had about a pound and a half of bulk Mexican Chorizo.

I cooked the chorizo in about two TBS of olive oil.

Added 3 cloves chopped garlic

3 green onions, tops included, chopped

3 celery hearts, chopped fine

1/2 c. chopped fresh mushrooms

I left the veggies cook with the meat until glassy/tender.

I added a jar of good quality marinara

Brought it to a low simmer and added 3/4 c. of heavy cream.

I left it simmer until heated through.

Then I added 1/3 c. chopped parsley before serving over pasta.

Beer Glazed Chicken

 This is another recipe that came through my Facebook feed.

When I saw the word "beer" I couldn't move 

fast enough to get the recipe pinned in my Pinterest.

I was NOT about to lose this one.

 The temperatures are still warm enough too for beer season......

And just think,

you can make this in your kitchen all year long.

This will for sure be made over and over in our house.

This recipe was posted in So, How's it Taste?

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and enjoy so many more recipes from Leah.

I will be visiting her often.

Beer Glazed Chicken

2 TBS Canola oil

4 boneless, skinless chicken breast halves

salt and pepper

1 tsp onion powder

1/2 c. beer

2 TBS soy sauce

1 TBS Sweet Hot Stone Ground Mustard

1 TBS honey

2 TBS parsley leaves (opt.)

Add oil to large skillet heated over medium heat. Generously salt and pepper the chicken pieces. Add chicken to skillet and brown (about 6 minutes each side). I cooked mine longer. I got it nice and brown. 

Add beer, onion powder, soy sauce, mustard, and honey in mixing bowl and stir with a whisk.

Remove your browned chicken from pan and keep warm.

Add the liquid to skillet and bring to a low boil. Scrape pan to loosen browned bits. Boil until liquid reduces to 1/2 c. (about 3 minutes). Return chicken to pan and turn pieces to coat with sauce. Sprinkle with parsley leaves if you like.