Best 8 Chicken Sausage And Asparagus Saute Over Cheese Grits Recipes

CHICKEN-SAUSAGE AND ASPARAGUS SAUTE OVER CHEESE GRITS

Steps:

• Heat oil in a skillet over medium-high. Cook sausage until browned, tossing occasionally, 1 to 2 minutes; transfer to a plate. Reduce heat to medium. Cook onion until softened, 3 to 5 minutes. Add asparagus, thyme, and 1/3 cup water. Cover, and steam until asparagus is just tender and water has evaporated, about 6 minutes. Add sausage and lemon juice; toss. Season with salt and pepper. Remove from heat.
• In a small saucepan, bring 1 cup salted water to a boil; gradually whisk in grits. Reduce heat to low; cook, stirring frequently, until thickened, about 6 minutes. Stir in cheese; season with salt and pepper. Serve sausage and asparagus over grits.

CHICKEN-SAUSAGE AND ASPARAGUS SAUTE OVER CHEESE GRITS

Steps:

• Heat oil in a skillet over medium-high. Cook sausage until browned, tossing occasionally, 1-2 minutes; transfer to plate.
• Add asparagus to pan, saute for 1 minute. Add thyme and 1/3 cup water. Cover and steam until asparagus is just tender and water has evaporated, about 6 minutes. Add sausage and lemon juice, toss. Season with salt and pepper. Remove from heat.
• In a small saucepan, bring 2 cups salted water to a boil (more if you like looser grits), and gradually whisk in grits. Reduce heat to low; cook, stirring frequently, until thickened, about 6 minutes. Stir in cheese. Season with salt and pepper. Serve with sausage and asparagus over grits.
• Makes 2 servings

CHICKEN SAUSAGE SAUTé

Steps:

• Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and sauté for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
• Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.

SAUSAGE CHEESE GRITS

Steps:

• In a large heavy saucepan bring the water to a boil, stir in the grits slowly, and simmer them, covered, stirring occasionally, for 7 minutes. Stir in 1 1/2 cups of the Monterey Jack, the butter, the jalapeño, the scallions, and salt and pepper to taste, stirring until the cheese is melted, and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a heavy skillet brown the sausage over moderate heat, stirring and breaking up the lumps, transfer it with a slotted spoon to paper towels to drain, and pour off the fat. Add the oil to the skillet and in it cook the onion and the bell pepper over moderately low heat, stirring, until the vegetables are softened. In a bowl whisk together the eggs, the Worcestershire sauce, and salt to taste, stir in the sausage and the vegetables,and spread the mixture over the grits. Sprinkle the sausage mixture with the remaining 1 1/4 cups Monterey Jack and bake the grits in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until the eggs are firm.

CHICKEN & ASPARAGUS SAUTé

Steps:

• Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
• Add chicken; shake to coat.
• Heat oil in a large nonstick skillet.
• Add chicken; sauté 5 minutes, or until cooked through. Remove to a plate.
• In a cup, mix remaining flour, the broth and garlic.
• Add asparagus to skillet and sauté 1 minute until bright green.
• Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
• Add chicken back to pan.
• Stir in tomatoes; remove from heat.
• Stir in scallions and dill.

SAUSAGE CHEESE GRITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
• Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

SAUSAGE AND EGGS OVER CHEDDAR-PARMESAN GRITS

Steps:

• In a Dutch oven, cook sausage, onion, yellow pepper and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking up sausage into crumbles; drain., Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses, cream, salt and pepper; keep warm., In a large skillet, heat oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide grits among 6 serving bowls; top with sausage mixture and eggs. If desired, serve with pepper sauce.

CHEESY CHICKEN AND ASPARAGUS

Steps:

• In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.