Let me start off with a little “Thankful Thursday” action……..
* I am very thankful that this week I have (with the exception of one 2am meds run) felt very well, very well for me that is. I am almost scared to say that this week has been a good migraine week because I truly worry I will jinks it! But there you have it!
Now I have two pictures here showcasing my husbands newest hobby he was so thrilled to jump a “double double” which is basically jumping over two hills at one time I am pretty sure… he was so excited and shocked that he has done so well because he has only been riding a year, but I was not shocked at all whatever he does he always does great.
Now last night this new show Mercy aired on NBC at 8pm and you know what it was really good. We both enjoyed it because it was sharp, witty and a little intense at times. It is about a nurse at Mercy who was a medic in Iraq and how she is coping now that she is home and trying to settle back into a everyday routine. You all should check it out and at nbc.com they have the full episode so you can catch up!
Ok, so tonight is Vampire Diaries at 7pm on the CW and the first week was so-so but last week was really good and I am excited about tonight! I do think it is a bit teenage-ish but then again what isn’t these days?
Sausage and Fish One-Pot
Recipe courtesy Rachael Ray
Prep Time: 5 min
Cook Time: 25 min
Serves: 4 servings
1 tablespoon extra-virgin olive oil, plus more for garnish
1/2 pound bulk Italian hot sausage
2 large cloves garlic
1 medium onion
1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine
1 pint cherry tomatoes, halved
4 haddock or cod fillets
A handful flat-leaf parsley, chopped
Crusty bread, to pass at table
Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table
* I got a bag of frozen Cod at Homeland and used two pieces (defrosted)
* I used White Wine (Chardoney) and it was great, it made the BEST sauce!!
* I also used Red potato’s skin on!
Enjoy……Let me know if you try it!