Monday Madness

Mad is the only way to describe Monday's in my house. In addition to it being the start of the week, it is also a day where I have kids running in every direction, straight through until 7pm. If you're equally stressed on Mondays for whatever reason, check back each Monday night. Dinner will always be short, sweet and easy! This is a night that calls out for delivery pizza. Unfortunately, or fortunately, whichever way you want to look at it, I've sworn off the delivery man. So Mondays need to be well planned and well executed. I am thinking I need to move into casseroles, but right now I am fixated on the grill. It's spring and the grill and I have only had a few interludes since last fall. I want to spend all my time with the grill. My love affair will wane as the summer goes on, but right now I am loving the aroma, flavors and easy cleanup. So, tonight I decided to make the sausage and peppers I thought of last week. Since Brittany and I don't like the sausage, I decided I would just substitute plain grilled chicken cutlets for ours. I purposely didn't use green peppers as I wanted the flavor of the caramelized onions and sweet peppers to offset the spicy sausage I used. The sweetness from the peppers and onions added enough flavor that I didn't need to add anything to the cutlets, either. The key to this meal is sauteing the peppers and onions ahead of time. I made mine in the afternoon and reheated them when I got back. You could also make them the night before and just microwave them or throw them back in a saute pan for a few minutes. So, all I had to do when I arrived home was pop the sausages and chicken on the grill, heat up the peppers and onion and toast the buns. Simple. Delicious. My grill never lets me down!



Sausage and Peppers (serves 4-6)

6 Sweet or Hot Pork Sausages
6 Brioche Long Rolls
1 Orange Bell Pepper
2 Red Bell Peppers
2 Sweet Onions(large)
2 tblsp olive oil
spicy brown mustard

In large saute pan, heat olive oil. Slice onions and peppers and add to pan. Saute for 10 -15 minutes on medium low, stirring frequently. Cook until onions are soft and caramelizing and peppers are soft and browning. In the meantime, grill sausages(and chicken cutlets if using) on grill. Toast buns, split sausages down the middle and fill with onions and peppers. Add mustard to taste. Dinner is served!