peperoncini-onion mix... just doesn't work. So, if you have any ideas... I'm all ears.
I actually found the original recipe on pinterest, but I never follow recipes. They are more like general guidelines. And this time, I'm glad I didn't follow it. Because in one pan I did exactly what the "recipe" said and in the other I did what I'm posting here.
And the score: pinterest zero, me epic win! ;)
(**I've made this meal many times now due to it's popularity among my household. I've begun to add anything and everything to the veggie mix with exceptional results! A cup of mushrooms, roasted red peppers AND fresh bell peppers, whatever I have fresh on hand that is in dire need of being cooked before I think it goes bad, Bam, I slap it in. Be brave and throw those bad boys in as extra color and flavor. You won't be disappointed.**)
Polish Kielbasa (cut into slices)
4-5 red potatoes (1 inch cubes)
1 onion (sliced thin)
1-2 jars of roasted red peppers (diced)
Alternately you could use 2-3 fresh bell peppers (pick something besides green)
2 tsps of rosemary (if you can, chop it up into smaller sticks ;))
3 tsps of smoked paprika
salt and pepper
extra virgin olive oil (EVOO)
AND, you need 1 jar of peperoncini peppers... or mild banana peppers but keep those in their jar until you serve!
To make the mix:
Mix sausage, potatoes, onion, red peppers, rosemary, smoked paprika, salt/pepper and EVOO all together in a large mixing bowl. Put the whole mix into a freezer bag and seal.
Write on the outside:
Defrost. Roast on 400 for 30-40 minutes. Top with peperoncinis and enjoy.
To see the other Stork Meals, click here.