Did I tell you guys that my dad caused a near disaster on Thanksgiving Day?
Yeah, it was bad.
My sweet, sweet father wanted to help in making the Thanksgiving meal. Since the man has little-to-no culinary skill, I put him in charge of peeling potatoes. He certainly can’t mess that up, I thought.
I’m not sure what happened (though I have a feeling it involved not running the water while he shoved potato peelings down the garbage disposal), but the disposal clogged, the motor over-heated, and the next thing I knew, my dad had a TOILET PLUNGER in my kitchen sink and not long after that, my brother was pulling apart the plumbing beneath.
I was trying to keep calm and collected. I drank my Cranberry Margaritas and tried to only say something if it was productive and nice. I didn’t do so well at that. But, the guys figured out where the blockage was and were able to clear it out. Crisis averted with about an hour to spare before dinner time.
I’ve had a bit of a love-hate relationship with cooking ever since Thanksgiving. I’m not even looking forward to making Christmas goodies…though I am very much so looking forward to tasting them! Duh.
Every night, I basically just want to boil pasta and pretend it’s balanced while I bask in carb heaven with very few dishes and little thought or effort. This recipe is not much beyond and yet, the result is amazing. Recommended by a LONG time reader (thanks, Lizzie!), this recipe was a home-run. Loved by all, it was an incredibly quick and easy dish to whip together in under 30 minutes, beginning to end!
- 20 oz prepared cheese tortellini
- 1 Tbsp olive oil
- 1 lb sweet Italian turkey sausage, casings removed
- 20 oz Brussels sprouts, trimmed and thinly sliced
- ¼ tsp salt and pepper
- ½ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- Bring a large pot of water to a boil. Add the tortellini and cook according to the package directions. Drain and reserve.
- Meanwhile, in a large skillet over medium heat, heat the olive oil. Add the sausage and cook, breaking it up as it cooks, until browned and cooked through, about 7-8 minutes. Add the Brussels sprouts, salt, and pepper. Cook for 5-8 minutes or until beginning to brown.
- Add the chicken broth, bring to a simmer, and cook an additional 2-3 minutes or until sprouts are al dente. Add the reserved tortellini and stir to combine. Serve hot, topped with the Parmesan cheese.