This quick and easy recipe for shrimp and sausage scramble is not only one of my go-to suppers at the end of a long hard day, it’s also easy to customize by varying the type of sausage you use. If you are a spicy type of person like the Southern husband, go for andouille sausage or chorizo. If you are a spice wimp like myself, kielbasa or chicken sausage is what you want. Either way, the conglomeration of sausage and shrimp scrambled up with eggs might not be the prettiest plate full of deliciousness, but it is definitely all kinds of scrumptious…and both fast and healthy at that! Ready to scramble? Let’s make it!
One of the most popular recipes here at Framed Cooks is the one for sheet pan chicken and vegetables, and it’s also one of the recipes that actually gets repeated on a regular basis in my kitchen amid all the new recipes I am forever writing and testing, because it is so easy, so scrumptious and there is exactly one pan to clean up after supper. And because I can never leave well enough alone, I decided to sass this trusty recipe up a little with some different veggies and some sausage, and now I am torn between which one is my favorite.
So if you want to add a little flare to your chicken and vegetables, come on with me and let’s make it!
What on earth is chicken bog, you ask? I know you are thinking that, and so was I one day when I was scrolling through my Facebook feed and my friend Kiera had written on her page that she was making her all-time favorite comfort food. Chicken bog. It took me about 3 seconds to email her and say hey, what on earth is chicken bog, Kiera? And as it turns out, chicken bog is a conglomeration of rice and sausage and shredded chicken and onion, and once you make chicken bog for yourself everything will be right with your world. Which just goes to show you that scrolling through Facebook is an important activity in life, because if I hadn’t been scrolling through Facebook I might have lived my whole life without having known about chicken bog.
And to celebrate the face that this all happened, I’m going to give away a few sets of the most beautiful books I know, but first…chicken bog. Let’s make it!
Let me start by saying no toads were harmed in the making of this recipe for toad in the hole. (Phew, right? For SO many reasons.) Nope, toad in the hold is a classic English dish that involves baking sausages in a egg and flour batter, and as far as I can tell, it got its name from the sausage peeking out from the batter, I guess like a toad peeking out from a hole? One way or the other, think of it as sausage baked in a light and fluffy popover dough…and in my unauthentic version, some cherry tomatoes and chopped scallions as well. It is a super easy recipe that bakes up to puffy deliciousness in a skillet, and is one of our go-to comfort dinners around these parts. Let’s make it!
There is a reason why I am calling this reason Easy Paella, and it is this: Paella Is Easy. For ages and ages I suffered from Paella Intimidation, which is the completely unreasonable fear of making one of my favorite rice and seafood dishes because, I don’t know, it looked HARD. And then I bucked up and made it, and guess what? Not. Hard. Nope, it’s one of the easier fancy dinners I have ever made…so fancy in fact that I now make it on regular old Thursday nights, because it’s basically just a matter of tossing some rice in a pan with broth and white wine and some seafood and veggies and whatever else catches your fancy, paella-wise, and letting it all simmer together until it is done. When I think of all the paella I haven’t eaten in my lifetime due to Paella Intimidation…well, let’s not think about that after all. Instead let’s make some!
Here’s the thing about this baked taco frittata. I do love me a good omelet, and I wish I was one of those people who could make a good omelet. I’m not. I’m one of those people who try to make a good omelet, but end up making something that looks more like scrambled eggs with stuff in them. It tastes fine, but it’s not very handsome. Which is why I think I love frittatas so much…especially the oven baked kind. No battling with your frying pan, just fluffy delicious eggs filled with scrumptious insides. In this case, chorizo sausage, jack cheese, taco sauce and crushed tortilla chips.