Andouille Sausage Night!

I try pretty hard to be creative with what I cook…most of the time it ends up being a mash of things, but tonight I was actually very pleased with my end product, so I thought I’d share. Mom, read this one…Dad and Andrew will enjoy it :)

Kate’s Andouille Sausage & Grits 


  • 1 package andouille sausage (sliced in 1/4” pieces) 
  • 2 green peppers (chopped) 
  • 2 shallots (chopped) 
  • 2 garlic cloves (chopped) 
  • 3T butter (divided 2T, 1T) – you can easily substitute Smart Balance here :) 
  • 1/2C extra dry vermouth (divided 1/4C, 1/4C) 
  • 3 fresh thyme sprigs
  • 2 fresh sage leaves (diced) 
  • 1t kosher salt 
  • 1/2C quick grits 


  1. In a small pan, cook 2T butter, 1/4C vermouth, thyme, sage, garlic and shallots until shallots are tender then remove from heat 
  2. In a media pan, cook 1/4C vermouth, sausage, peppers until peppers are al dente and sausage is browning 


  3. In a small pot, cook grits following directions 
  4. Once grits is almost done, mix in shallot mix and additional 1T butter 
  5. Serve in a bowl with grits mix next to sausage mix (and a glass -or two- of a nice red wine…we loved it with a Malbec
  6. Enjoy! :) 

(and yes, that’s my Simon Pegg book…I’m only on chapter 2 and it’s already awesome) 

[Recipe] Chipotle Turkey Chili

One of the best dishes my mom made at home was chili. YUM! She was always nice enough to make a separate pot for me with no beans (bless that sweet woman who accommodated us three kids). Anyway, needless to say, I’ve been a non-bean chili lover for a long time.

Anyway, since leaving home, living on ramen noodles & saltines for four years, then eventually finding my way around the kitchen as an adult, I’ve perfected my own recipe and thought I’d share the love! 

Kate’s Chipotle Turkey Chili 


  • 3 lbs ground turkey 
  • 1-2 onions (chopped) 
  • 1 green pepper (chopped)  
  • 4-5 garlic cloves (chopped) 
  • 2 (16oz) cans diced tomatoes 
  • 2T chili powder
  • 2T chipotle chili powder 
  • 1t red pepper flakes 
  • S/P


  1.  In a large pan OR rimmed electric skillet on medium heat, cook turkey, onions, pepper and garlic. Stir frequently. 

  2. Add tomatoes (with liquid), chili powders, pepper and S/P. 
  3. Heat to a boil. 

  4. Reduce heat to low and cover. 
  5. Simmer for approx 1 hour (may have to add water if it gets too dry) 
  6. Enjoy! 
    Serve topped with a dollop of non-fat sour cream and 1T cheddar cheese if you like! :)