Eating separately

Tonight was our second pasta class and we made ravioli.  We made (and sampled) a sweet potato ravioli and a sausage and goat cheese ravioli.  Christie and I are very excited to repeat our pasta experiment and make raviolis to freeze.  Our minds are racing with filling possibilities – spinach, mushroom, artichoke, crab, there are so many possibilities.  Before I left I made the topping for the shrimp and sausage pizzas.  My husband had his while I was gone and I needed a little more dinner when I got home so it was waiting.    Don’t top the tortillas until you’re ready to cook them – they get mushy and stick to the pizza stone.

Shrimp and Sausage Pizzas

  • 2 tsp Olive Oil
  • 1 Yellow Onion, sliced
  • 1/2 lb Sweet Italian turkey sausage, casings removed
  • 2 Chopped Garlic cloves
  • 2/3 lb Shrimp, peeled and deveined
  • 1 cup medium Salsa
  • 1 TB canned Green Chiles
  • 3/4 tsp cumin

Heat a nonstick skillet over medium high heat and heat oil.  Saute onion until soft, 3 -5 minutes.  Add sausage and garlic and cook until sausage is browned, 4 – 5 minutes.  Add shrimp, salsa, chiles and cumin and bring to a boil.  Simmer until shrimp are opaque, 4 – 6 minutes.  Remove from heat.  Refrigerate until ready to use.

When ready to use, preheat oven to 475.  Spoon sausage mixture on to 6 inch corn tortillas and top each with shredded cheddar cheese.  Cook 5 – 6 minutes or until cheese is melted.  This should be on a pizza stone or cookie sheet.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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