Kale Salad & Chicken Cacciatore

Menu:
Chicken Cacciatore || Martha Stewart (cannot find the original recipe online)
Creamy Polenta
Kale Salad || Smitten Kitchen

Believe it or not, even though I rarely update this site anymore, I do refer back to it quick often for meal ideas. And I couldn't forget to post a dish the entire family can't get enough of. The Chicken Cacciatore was delicious. But, what I need to tell you about is this salad! I've been making at least once a week for awhile now. I've brought it over to friend's houses and they've loved it. It is, quite simply, amazing. Seriously. Try it!

Skillet Polenta with Tomatoes and Goat Cheese

Menu:
Skillet Polenta with Tomatoes and Goat Cheese || Flour Arrangements
Butter Leaf Salad

NOTE: I'm back! We just got back from an amazing 2-week RV adventure to Yellowstone and the Grand Tetons. And guess what? Between my husband and the rest of my family, I barely cooked. It was awesome. Now that we are home, and it's actually getting cool enough to fire up the stove, I'm hoping to ramp things up here a bit again.

Sausage & Peppers with Crispy Polenta

Menu:
Sausage & Peppers with Crispy Polenta || Real Simple
Salad

Ingredients
2 tablespoons olive oil
1 pound Italian sausage
2 medium onions, cut into wedges
kosher salt and pepper
2 small red bell peppers, seeded and sliced 1/4 inch thick
3 cloves garlic, thinly sliced
2/3 cup dry white wine (such as Sauvignon Blanc)
6 sprigs thyme
1 pound store-bought cooked polenta, sliced into thick rounds

Directions
1. Heat oven to 400° F. Heat 1 tablespoon oil in an ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes.

2. Add the onions and ½ teaspoon each salt and pepper and cook, stirring, for 4 minutes.

3. Add the bell peppers and garlic and cook until just soft, about 4 minutes. Stir in the wine and thyme.

4. Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.

5. Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.

6. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top.