Linguica, Pepper and Mushroom Skillet

It’s been a long day, I’m hungry, tired and I’m looking in my fridge and seeing only bits and pieces.  So, what’s for dinner?  Toady it was a Linguica, Pepper and Mushroom Skillet- cooked quickly and served over rice.  It was really tasty and filling.

Here’s what you’ll need serves two

1/2 spicy linguica sausage, sliced thinly

1/2 bell pepper sliced

1/4 onion sliced

2 cloves garlic minced

3-4 button mushrooms sliced

1/2 cup sherry (I happen to always have this in my pantry- if you don’t add a tablespoon of brown sugar to your stock- the sweet helps to balance the spicy linguica)

1 cup (or so) of chicken stock (or water with a bullion cube added).

1 tablespoon flour

To make:

Saute onions, pepper, mushrooms and garlic.  Once the veggies are softened add the Linguica.  Saute until the linguica is starting to brown.

Add the sherry- let simmer a couple of minutes and add the chicken stock and flour.  Allow to simmer until the sauce has thickened.

Serve over buttered white rice.

Addy- the self portrait

I've always enjoyed making a mess in the kitchen. As a small child I used to sneak into the kitchen to make "rabbit stew" (this consisted of emptying my mom's spices into a large pot of water. Yeah, I was a great kid.) These days I spend my time in the kitchen cobbling together "what-ever-the-heck-you've-got casserole", pushing ethnic-inspired food on my husband and occasionally being called upon to feed the in-laws. I hope you enjoy trying these recipes in your own kitchen. Make sure you let me know what you like! If you want to find me elsewhere on the web- well good luck with that! I'm a baby blogger- this is my first foray into blog land (so let me know how I'm doing!). In real life I can often be found lurking amongst the stacks at local bookstores and libraries sipping on diet pepsi.

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