Equal Opportunity Cheesy Potatoes (Gluten Free)

or Lose the Gluten, Keep the Cheese Potato Casserole

In my family not a holiday or gathering can go by without the essential dish of cheesy potatoes, I even make a breakfast version for Christmas morning.  And I consider this one of my safe "go-to" dishes for just about any occasion since it has a good "universal" appeal (who doesn't love cheese and potatoes? and together - even better!), travels easily, and pairs well with everything from grilled burgers to spiral sliced ham.  I had modified my mom's recipe that we had growing up and have been happily toting and serving this simply delicious side for years.  That is, until I came across a disturbing discovery when preparing it to take to a friend's house last Summer: it's dripping with gluten!  Now, don't get me wrong, I love gluten.  Really, I do.  Some of the best things to eat are filled with gluten.  But some of the people at the gathering were gluten free, including one of the children who has severe reactions and can not eat anything that has even come in contact with gluten.  So what was I going to bring?!  First I panicked.  Then I panicked some more.  And finally I thought - I can fix this - and headed out to the store, on a mission for gluten free foods.

Have I mentioned that I am stubborn?  I didn't change dishes to bring something that is easily gluten free, nope not me, I instead insisted on recreating this dish sans-gluten.  Much to my husband's relief, I was able to find some pretty awesome gluten free products out there.  The first time I made this I was unable to find gluten free condensed soup, so I had to use regular gluten free "creamy" soup - if this happens to you, you'll need to adjust for the extra liquid by cutting down the amount of soup and sour cream a bit.  Now this last weekend when I was once again shopping for the gluten free components I saw something that almost made me shout for joy right there in the grocery store but, as I'm sure my husband is grateful for, I restrained myself.  Right there on the shelf was a brand new product - gluten free condensed soup!  Perfect!  Now my previously perfected potatoes can be enjoyed by all, well except the lactose intolerant - sorry, there's not much I can do about that, they are "cheesy" after all...  So I rushed home with my find and happily set to work.

The ingredient list may look complicated but it really isn't bad, I just added some notes to help you ensure that gluten doesn't try to sneak in without you noticing.

• Hashbrown Potatoes - cubed, 16oz (check the package to ensure gluten free, several brands of "plain" cubed hashbrowns are naturally gluten free)
• Cream of Chicken Soup - 1 carton condensed, gluten free
• Sour Cream - 8oz
• Chedder/Monteryjack Cheese - 16oz, shredded (check package to ensure gluten free since some brands add ingredients to help keep it from sticking, if in doubt buy a block of cheese and shred it yourself)
• butter - melted, 1/4 stick (or 1/8 cup)

Preheat oven to 325°

1. In a large bowl mix the soup, sour cream, 12oz of cheese, and butter until consistent throughout.  Add some additional spices at this time if you like (dried minced onion, poultry seasoning, garlic, salt, pepper, etc.  Just make sure they are gluten free if they are blends or all this "hard" work will go to waste!)

2. Add the thawed hashbrowns and stir until completely coated.

3. Dump the mixture into a greased 9x13 casserole dish and sprinkle with the remaining cheese

4. Bake for 30 - 45 minutes until cheese is melted and the top is lightly browned.  Allow to cool for 5-10 min before serving to give the cheese a chance to rest.

And there it is!  An easy version of cheesy potatoes fit for the gluten free crowd.  Unfortunately I do not have any photos from after it was cooked, it went too fast!  The kid that was highly sensitive to gluten was going back for a second serving before I even managed to take a second bite.  It feels great to be able to share my love of cooking and to bring something to the table to share with my friends and their families that they can enjoy even with a few dietary restrictions.  As always, I fully encourage embracing this recipe and making it your own by adding your personal flavors and touches, just use caution and be aware of any extra ingredients if you are trying to stay gluten free.

If you are a gluten lover there's no need for the specialty ingredients, and in that case I highly recommend sprinkling some Italian bread crumbs and Panko on top. Maybe then drizzle with a bit of melted butter..

But however you take it, I hope you enjoy it and welcome this dish or one of it's cousins to your next gathering.  I know we will!  Enjoy!

Pour and Go Creamy Chicken Scampi

or taking the long way home to a rich, savory meal.

You should know - there are several times of year when I fall into an all out love affair with my slow cooker.  Right now the combination of cold weather, busy days, and holiday festivities certainly makes this particular time of year a "perfect storm" for the affair to begin.  Best part?  It's a natural stress reducer.  This tendency plays perfectly with a lower food budget so it eases a bit of that stress that those of us who like giving gifts a little too much get right about now.  And for those of us over-scheduled between family, friends, and religious festivities of various sorts it simplifies dinner and the time allocated to it so that it is a more enjoyable part of the day.  Not that I'm speaking from experience on both of those points or anything..  


But I don't need to play up the amazing qualities of the slow cooker all day, if you haven't dusted yours off recently here's a perfect opportunity to pull it out.  It's not just for stews, chili, and soups.  You can make a delicious, rich meal any day of the week that has that touch of gourmet flair without even being in the house.  All it takes is a little planning, a few minutes in the morning, and in this case - a love of chicken. I must confess - the recipe calls for herb jelly, which may sound a bit strange, but if you have it on hand it is really quite good in this recipe.  Now if you don't have herb jelly just add in some basil, parsley, and a touch of oregano and you'll be fine.  You could even blend the herbs with a bit of butter to make an "herb compound" to use in its place.  No worries, just good food.  Let's get to it, shall we?

1 package of 6 chicken tenders

1/2 cup butter

1 cup chicken stock

1 cup white wine (or 1/2 cup Mead for an earthier taste)

2 tbsp herb jelly* (or basil, parsley, & a touch of oregano)

House spice blend

Garlic powder

Hardware: Slow Cooker

1. Cut the butter into tablespoon sized slabs and scatter along the bottom of the slow cooker.  Next add a layer of chicken tenders, there should be minimal overlap if at all possible, they are pretty touchy about having their own space in the sauce.  Top the chicken tenders with an thin layer of herb jelly (or herbs/compound).  Season lightly but evenly with spice blend and garlic powder.

2. Carefully pour in the chicken stock and white wine, stay towards the sides to allow as much of the jelly and spice coating to stay in tact.  Most of the chicken should be submerged once all of the liquid has been added.

3. Cover and cook on low for 8-9 hours.

4. Remove 1/4 cup of the liquid from the cooker and pour it into a small saucepan over low heat.  While it simmers, stir in flour 1 tbsp at a time until a paste-like consistency forms.  Once you get a nice golden color in the mixture (roux), slowly stir in 1 1/2 cups of the cooking liquid.  You may need a whisk to help it fully combine.  When you have a smooth consistency, serve chicken drizzled with the creamy scampi style sauce.

* I know what you are thinking - what is herb jelly?  and who uses that stuff anyway?  But I have a good reason... really, I do... in a whirlwind of canning this past Fall I came across some more unique recipes and thought that "herb jelly" sounded like a delightful gift for the holidays and a simple gourmet treat to have on hand.  (There are recipes for herb jelly in many places on the internet, one base recipe example is here.)  Then when I realized, a month or so later, that I had absolutely no idea what to do with it I became determined to come up with a recipe to attach to the jars when I gave them out.  I must say, this one turned out quite nicely for just such a purpose.  But, as I said above, if you don't have herb jelly just add in some basil, parsley, and a touch of oregano and you'll be fine. 

However you make it, just give it a try.  You'll be surprised just how good your slow cooker is at its job, and how you made such a delicious dinner with so little effort.  You don't need to be busy, or out of the house often, to use your slow cooker - it does just as well if you are happily relaxing in the other room in front of a nice warm fire, or typing away at your computer.  So dust off that slow cooker, or in my case take the crock out of the dishwasher from yesterday's meal, and try your own spin on this twist on a classic dish.  Enjoy!

Sugar and Spice Pork Roast

or the other white meat conquers Sunday dinner.

It's hard to think of many things that are more typical of hearty "Sunday Dinner" then a beef roast with potatoes, beef stew, or pasta with meat sauce.  Are you noticing a trend here?  I am, it's all beef.  Delicious, tender, flavor infused - but beef nonetheless.  So how do coax something with a much milder flavor, the "other white meat" perhaps, into being a meal worthy of this hearty homestyle tradition?  You give it a little love, a bit of sugar, some spice to kick it up a level, and garlic to bring it back home.  For the most part this roast makes itself, with a bit of hands on work at the start just to show you really care.  So let's get to it!

2-3 pound Pork Roast, bone in

¼ cup Brown Sugar

Cajun Seasoning

Garlic Powder

2 tbsp Honey

4 Tablespoons Butter

2 Tablespoons Olive Oil

Hardware: Dutch oven with lid or a deep baking dish and aluminum foil
Preheat oven to 300 degrees.

1. Evenly spread the honey over all sides of the roast.  Season the top of the roast lightly with the Cajun spices, if you like more heat you can opt to season all sides or put it on a little heavier just remember that a little of this blend goes a long way and you may need a jug of water at the table if you go overboard here.  Then season lightly with the garlic powder on all sides.  Sprinkle the brown sugar over all sides of the roast and press down to adhere all the sugar, seasoning, and honey.  Allow to sit for a couple minutes.

2. Heat the oil and half the butter in the open dutch oven over medium high heat.  Brown all sides of the roast, you'll notice a nice crispy "crust" forming from the sugars.  Once all sides are browned turn off the heat and add the remaining butter to the bottom of the pan.  Cover with lid and carefully transfer the hot dish to the preheated oven.  If using a baking dish in place of a dutch oven you will transfer the roast, along with all the oil and butter, into the dish and then cover with aluminum foil.

3. Baked, covered, for 1 - 1 1/2 hours or until desired internal temperature.  Pork does not have to be cooked to well done like poultry does so a nice "medium" is usually what I aim for but it's really up to your own preference.  For a little extra crispness you can remove the lid for the last 10-15 minutes to allow the top some more direct heat time.

4. Remove from oven and allow to rest for 10 min before slicing.  In a small saucepan melt 2 tbsp of butter over medium low heat and then stir in 2 tbsp of flour until it reaches a "paste" consistency.  Then slowly stir in the pan drippings from the roast to create a quick gravy.  Add seasoning to taste, this is a great place to add in some .  Serve slices of roast drizzled with gravy as desired, personally I drown the pork in it (I can't help it if I love gravy, and this sweet and spicy blend is heavenly over the pork).

So there you have it, right next to a pile of mashed potatoes with a pool of butter (don't judge, it's comfort food season around here).  The leftovers are excellent reheated, but I highly recommend appropriately dousing them with gravy during the reheat process.  Even if you remove the pork from the gravy before enjoying adding the gravy while it heats will help keep it more moist.  This is not just a weekend meal, it can be prepped in the morning and placed on time bake in your oven if you have the function, it fills the house with a fantastic aroma that can't be beat when you come in from the cold.  It's a nice option if you're just looking to switch things up and a delicious alternative to the beef laden meals that results in a lighter post-dinner feeling but still brings the deep down warmth and comfort you expect from "Sunday Dinner". So why not invite a little more pork into your life?  It's worth a try, with your own tastes guiding the way, to bring something new to the comfort food laden table.  Enjoy!

* Wait!  Come back! Don't forget to save the roast bone.  It's perfect for making homemade stock for another hearty slow cooker dinner - Go with the Flow Potato Soup.  I'm just saying, why waste all that delicious goodness by carelessly tossing it in the trash?  I don't know about you, but I know I'm looking forward to soup this weekend... *

Faux Fried Chicken for the Lighter Set

or crunchy comfort food goodness on a "stick"

When I think "comfort food" I think popcorn, marshmallows, tomato soup, mac and cheese, and - of course - fried chicken.  What could be better to cure a foul mood then that crispy, irresistible skin containing the juicy goodness of perfectly seasoned chicken?  Maybe adding in a side of veggies or potatoes doused in butter, really the side selection doesn't matter too terribly much as long as it is properly doused, and hot rolls fresh out of the oven.  Mmmmm..  I'm feeling better already...


Sadly as delicious as this meal is, and trust me it truly is, you just can't dive into a plate of fat and carbs every time frustration or hostility start peaking their little heads around the corner and waltzing into your life.  To keep things in moderation I try to limit this type of meal to full on train wreck mode.  So what do I do when my bad mood just isn't quite foul enough to warrant a full on fat indulgence?  I fake it.  Just as acting "happy" can actually help improve your mood, if you can tolerate yourself long enough for it to take effect, a well planned comfort food knock off can give you a little bit of that soothing feeling without all the regret that settles in just in time to mess with your late night popcorn snack plans.  This isn't the healthiest of the "fake" fried chicken recipes out there, but I find it has a nice balance between the crispy crunchy fat dripped deliciousness of true fried chicken and the non-greasy oven baked alternative.  Plus, if you want to kick it up a notch and still not fully indulge, just use the whole eggs instead of the egg whites and toss in a splash of heavy whipping cream in place of the milk.  Don't worry, I won't tell. 

Chicken drumsticks - 6 to 8
Panko bread crumbs - 1½ cups
Low Fat Parmesan Cheese - 1/4 cup
House spice blend
Flour - ½ cup
Egg Whites - 4
Low Fat Milk - 3 tbsp
Kosher salt - 6 tbsp
Parsley - 4 tbsp

View full recipePreheat oven to 350°

1. First of all, you have to be prepared.  Create a breading station with 3 separate containers: flour, egg whites and milk (whisked together), then the Panko mixed with kosher salt and parsley.  Line everything up with the plate of chicken at one end followed by the breading station (in the aforementioned order) in the middle and a baking sheet prepared with a layer of aluminum foil and sprayed with olive oil at the end.

2. Working from the front of the line.  Season all of the chicken evenly with the spice blend.

3. Then, one at a time: dredge the chicken in flour, gently shake off any extra, then carefully coat each one in the egg mixture, take a moment as you lift it out to allow the excess to drip off, and finally roll in the Panko mixture turning and pressing to ensure that it sticks as much as possible.  Surface area coverage is essential here, so take care not to rush through things.  The moistness of the chicken is at stake, don't say I didn't warn you if you carelessly toss things around and end up with half coated, dry chicken.  I'm just saying...

4. Once the stations have been completed, place the chicken on the prepared baking sheet and spray the tops lightly with olive oil.  Bake for 20 min then flip and continue to bake for an additional 10-20 min, or until the outside is crispy and the internal temperature is 170°.  If the outside isn't quite crispy enough when the internal temperature is reached, don't worry - just turn the oven to broil and keep an eye on it as the outside catches up.

Now I realize that the picture isn't of the drumsticks version of the recipe, but I wasn't quick enough last time I made them to snatch a picture before they were gobbled up.  What this does show, however, is the same recipe made with boneless skinless chicken tenders (an even healthier alternative I'd like to add).  All you need to do to adjust the recipe is to shorten the cooking time, it will be closer to 10 min per side but it really depends on the thickness since tenders can cook really fast.  You will most likely need to broil them a bit at the end to reach the necessary level of crispiness to satisfy my tastes, but we're all different so the texture may just be perfect for you.  Crisp to your heart's content, just don't burn (nobody really likes that).  Give it a shot, it's a healthier version of one of my favorite comfort foods that even the kids can enjoy.  Top it with hot sauce, dip it in (low fat) Ranch dressing, the world is yours to experiment with - I would just avoid the melted butter or people may begin to doubt your healthy intentions.  Enjoy!

Chicken Infused Tortilla-less Soup

or how to make soup and make do with what's on hand.

Sounds funny, I know, but I didn't plan this one out so well.  I know, shocking, right?  You don't have to pretend, I realize I'm not always the most prepared for random adventures in the kitchen (it's even worse when I'm so focused on cooking for an upcoming holiday that I all but neglect the days in between when grocery shopping).  So when I decided that I wanted to make something special for my husband who was running about town finishing errands we didn't get to over the weekend I had to improvise a bit. 
He was planning on coming home and making steak fajitas that he had marinating over night using this delicious recipe (substituting cola for lemon juice) so I thought that chicken tortilla soup would be perfect!  Only problem - no chicken and the tortillas were reserved for the aforementioned delicious fajitas.  Oops.

Since I had already started cooking before I fully looked into the existence of the ingredients that I needed I figured I'd just roll with what I had and see what happened (a concept I am desperately trying to apply in other areas of my life as well, but one step at a time and the first step - soup, sans chicken and tortillas).  So I resumed tossing things into the pot while multitasking and cleaning out the refrigerator, we are getting ready for a holiday after all, cooking is no reason to slow down!  Though, in retrospect, slowing down is often a good idea.  It's better to do it yourself before your body doesn't give you a choice and you collapse on  the couch at nine at night.  Not that I know from experience or anything...  The moral?  Take it easy, roll with what you have on hand, and eat delicious soup.  Now let's go!

1/4 cup butter
1/4 cup all-purpose flour
3 cups chicken broth (or 3 tsp chicken base and 3 cups water, chicken base is liquid gold you seriously need to try this stuff)
1 cup milk
1 can condensed cheddar cheese soup

1 jar salsa
1 tsp. cumin
1 tsp. chili powder

2 tsp garlic powder
1 tbsp dried minced onion

salt and pepper – to taste



1. Melt the butter in a medium sized stock pot over medium heat and stir in the flour to create a roux (a fancy name for a kind of a golden paste that forms when the butter and flour are completely mixed together in equal parts).  Stir continuously for a couple minutes, do not allow it to turn dark.


2. Slowly start to stir in the chicken stock (or water if you are using chicken base).  Make sure to add about a cup at a time and wait until it is fully incorporated before adding more, you don't like to be rushed and soup doesn't either so a little patience goes a long way in this part.  Take some deep breathes and enjoy the aromas, allow it to soothe you as the time slips by.  Better?  Ok.  If using chicken base you'll want to add that now, also stirring a bit to incorporate.


3. Now add in the seasoning and dried onion, mix well.  The bits of onion will seem to almost disappear as they absorb the moisture.  

4. Next stir in the milk and condensed soup, their thickness should balance out a bit once combined, and then add the salsa.  For salsa you'll want to use one that has a spice level that you enjoy, I used homemade salsa that I canned over the Summer in this case but if I didn't have any on hand I would tend towards mild or medium since I'm not really a "heat" inclined sort of girl, you need to go with where your tastes lead you on this one.  


5. Turn the heat down to medium-low and stir occasionally for about 20-30 min, careful not to let it boil.  Adjust spices to taste as you go.

Serve as is or top with some shredded colby jack cheese and a drop of sour cream.  This is a perfect compliment to the steak fajitas, and a great main dish for lunch the next day.  A pretty reasonable base recipe I think, take it in whatever direction you wish - if you want to add chicken to make it heartier or switch out the chicken base for a non-meat alternative for a vegetarian dish - it's up to you.  The world is your tortilla, so to speak.  Cheesy, I know, but who doesn't love a little cheese now and then?  Enjoy!

Apple Cobbler-ish Tart-ish Delight

or a half risen, half sweet, completely tasty breakfast dessert

So, what's the best part of cobbler?  The delicious doughy sweet topping of course!  And what have I been craving lately?  You guessed it - cobbler - but not all of the cobbler, just the top.  As I was reminiscing about picking away at the tart cherries that were always nestled so nicely in this delicious dish each Spring after we went cherry picking, I began thinking - what else can I do with that doughy goodness?  As much as I'd love to make just a large dish of the topping, and trust me I've considered it, I really did want to make it a little more universally appealing.  Because no one, even me, should sit down and tackle a dish of that all by themselves.  So to force moderation I was determined to transform it in a way that other people would enjoy it too.  Remember - momma always taught you it's only polite to share. 

So where were we... oh, right!  Tart cherries are nice, but the tangy bite in their flavor can be a bit much for me when I'm really craving some comfort in my breakfast.  My mom's recipe suggested raspberries but I suspect I may have a similar problem with them, plus they are distinctly out of season and therefor not found anywhere in my house.  So, what did I have in the house?  Apples.  Lots and lots of apples.  Not only did I have a bag of Gala apples sitting on the counter, but I also had about 8 jars of sliced baking apples (Northern Spies and Gala mixed, no real reason, those were the seconds they had at the orchards this year).  So now toss into the equation a bit of the end of the weekend laziness, and wouldn't you know it - those apples are still sitting on the counter and we are down to 7 jars of baking apples.

These thinly sliced apples do not carry the same weight as tart cherries so I expected a bit of difference in the resulting dish, and I was not disappointed.  The magical process of the lower layer of dough rising victoriously through the cherries to form a golden delicious crown over the top was not exactly where this dish ended up going.  When it came out of the oven, cooked to golden delicious perfection, the slices of apples were nestled nicely in the top half of the dough.  The beauty of this?  Once cooled to room temperature, this is easily sliced into sections that can be picked up and enjoyed sans fork!  It'll be sticky, but definitely worth it. 
Check it out:

Butter - 1/4 cup
Flour - 1 cup
Sugar - 1 cup
Milk - 1 cup
Sliced apples - 1 1/2 - 2 cups

Hardware: 8" round baking dish



1. Add the butter to the baking dish and place it in the oven.  Turn it on to preheat to 350 degrees.  Keep an eye out over there to check on it while you toss the rest together.  You want the butter to melt and brown a bit, not burn.  So don't neglect it, comfort food can't really be made without a bit of doting here and there anyway.

2. While that is happening, get out a medium sized mixing bowl and add in the flour, sugar, and milk.  Stir well to combine, ease out any large clumps as you go.

3.  When the butter is ready, take the dish out of the oven and set aside to cool for about 5 minutes.  Once the appropriate amount of time has passed, evenly pour in the batter. 

4. Top with the sliced apples.  If you are using fresh apples you will want to drizzle about 2 tbsp of apple juice over top.  If you are using canned apples, homemade or otherwise, you'll want to use only a couple tablespoons of the syrup they are stored in so you may need to drain them first over a bowl so you can get a better idea of how much is going in.  I only use a small amount of light syrup when I do my home canning so I just dumped the jar out over the batter.  Evenly of course.

5. Bake for 45 - 60 minutes.  Or until the crust starts to rise up amidst the apples and the top gets a nice golden tint overall.  I use a clear glass dish, if you do as well you'll also notice a nice golden crust around the sides.

6. Remove and allow to cool for at least 15 minutes before slicing to serve.  If you want to be able to eat this as finger food, don't be embarrassed deep down we all really do, let it cool to room temperature before serving.  It's not terribly sweet so if you have a prominent sweet tooth you may want to sprinkle it with cinnamon sugar when it comes out of the oven, but for me the balance is perfect just as it is - perhaps with a bit of whipped cream on top...   mmmmm...

A Kielbasa for All Seasons

or drunken sausage on a Sunday afternoon

We have sausage from Poland, beer from Ireland, and cookware from the Netherlands..  I know what you're thinking - I've gone too far, the cultures are all mixed up.  "Not only can this not possibly work, but it's insulting to the purity of each cultural dish! Stop the madness!  Turn back while you still can!"  Wait!  Slow down, take a deep breath, rewind.  Feel better?  Ok.  Now - there's nothing wrong with mixing a few cultures together, none of us are particularly "pure" anyway, and it's not like we're launching a large scale invasion - we're just assisting in the marriage of some delightful ingredients into culinary bliss.  And who are we to judge?  If a kielbasa wants to soak alongside a pepper in a pool of beer, who are we to stand in their way?  It's all about equality here people.  That, and good food!  So now that we've made it through the social science lesson, I'll just step carefully off my soap box, and let's get on to the eats:

Where exactly am I going with this?  Someplace magical, someplace delectable, a place I like to call - Kielbasaland.  Where it is a sunny 70 degrees year round and happiness comes out of a pot in the form of delicious, juicy, flavorful sausage that simmers to perfection while you enjoy a lazy afternoon.  Or, as it was last Sunday, my house.  Closer to 68 degrees year round, and with one of those mood boosting SAD lamps I can definitely pull off the "sunny" part!  So let's just enjoy my fantasy together shall we?  Hmmmm... I can smell it now...

Kielbasa - 5, uncooked
Red bell pepper - 1/2
Yellow bell pepper - 1/2
Green bell pepper - 1/2
Yellow onion - 1/2
Minced garlic - 1 1/2 tsp
Beer - 4 bottles, Irish or any type you have on hand

Hardware: Dutch oven

This is so easy you'll giggle, or maybe that's just the beer talking...  Either way:

1. Place the kielbasa in the bottom of the Dutch oven and cover with half the beer.  Move them around a bit so they get comfortable and aren't looking too crowded.

2. Slice all the peppers into long thin pieces, kind of a thicker "julienne" style for you foodies out there.  Cut the onion into half rings and then add both the onion and the peppers to the pot.  Toss in the minced garlic and stir.  All the ingredients should be mingling nicely.

3. Bring to a simmer and then cover.  Continue to cook at a simmer for 4-6 hours.  Remember to come back periodically to stir, adjust the temperature, and add more beer.  The mixture should always be covered with liquid.  I do this on the stove top but it can also be done on the grill in the Summer if you are using a grill friendly dish.


4. When you are ready serve take out the kielbasa and sear slightly on a grill pan, grill, or cast iron skillet to give it nice crisp bite on the outside.  Once you get those grill marks established, return the kielbasa to the pot and stir to combine.  If you'd like to do the same with some of the veggies I'd recommend the grill pan rather than the open grill unless you have a disposable pan to toss them in, flame kissed is good - engulfed bad - just keep that in mind.  Serve on buns topped with a few of the accompanying veggies and some spicy relish.

I love this recipe because it works just as good mid-Summer as it does in the dead of Winter.  In warmer weather it's a kicked up grilling option that will have your family begging for more, and in cooler weather it's a perfect comfort food that fills the house with it's delightful aroma as simmers throughout the day.  Regardless of the season, this simple dish is sure to please.

You've probably seen or done a close version of this dish with the kielbasa's not so distant cousin - the bratwurst - and it is in no way my most original recipe.  What it is, is my take on a family favorite.  My parents did it up with Italian sausage or tossed in brats when friends were coming over, but my heart belongs to kielbasa - and as such, so does this recipe.  So give it a shot, a tweak or two to your own tastes, and enjoy!