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sausage

Lecompton, Kansas: A Charming Town With Historic Landmarks

November 23, 2021 by Vanessa Whiteside Leave a Comment

Disclosure: Kansas I-70 Association sponsored this post. However, all opinions and photographs are my own.

One aspect of travel that motivates me to take to the road is to learn about an area’s history. Take Exit 197 from Kansas I-70 to Lecompton, Kansas and you have arrived at the Birthplace of the Civil War and the Territorial Capital of Kansas from 1855-1861.

Located between Topeka and Lawrence, the quaint town is home to a friendly community that welcomes tourists interested in learning about its impact on American history. In addition to historical buildings and tours, travelers will appreciate the downtown area for its charming small businesses.

During my visit, I was met by the town’s top historian, Paul, who took me on a guided tour of Lecompton’s landmarks and businesses. It’s not every day that your tour guide is dressed as a reenactor or as the infamous Samuel Jones, a Douglas County sheriff who helped Lecompton play a role in the Bleeding Kansas conflict. This was going to be fun.

BREAKFAST

Paul joined me at Aunt Netters Cafe (336 Elmore) as I dined on Country Fried Steak and Eggs. The restaurant is the sole gathering spot for locals and people passing through town during the breakfast and lunch hours. Known for serving homestyle food and gourmet baked goods, the place was buzzing with conversation.

The meal was scrumptious and the menu prices were reasonable for the portion sizes. If you’re passing through northeast Kansas in route to Lawrence or Bonner Springs, stop by for a plate of pancakes, biscuits and sausage gravy, or breakfast sandwich. The lunch menu is just as appetizing. (View the cafe’s hours here.)

As Paul introduced me to the history of Lecompton, he pointed out the wall decorated with the town’s history “The Lecompton Swindle”. I quickly surmised that Lecompton was a town prideful about making its mark in history dating back to its founding in 1854.

With breakfast complete, we set out on our trek through town.

EARLY DAYS

The town was originally named Bald Eagle (yes, that’s right!) but was later renamed Lecompton by a judge. It sits on the south bank of the Kansas river making it a prime place to view eagles nesting along its banks.

CONSTITUTION HALL

Dressed as the pro-slavery sheriff Samuel J. Jones, Paul led us to Constitution Hall (319 Elmore St.) directly across the street from the cafe. A visit to the town is not complete without immersing yourself in its history and this should be the first site on your self-guided tour.

Constitution Hall is listed as a National Landmark, Kansas Historic Site and was a finalist as one of the 8 Wonders of Kansas. Built in 1856, it was the site where the Lecompton Constitution was written by pro-slavery advocates.

The famous document was rejected in the 1858 election. To learn more about how Kansas was eventually admitted to the Union as a free state on January 29, 1861, visit this website page. A copy of the actual document is on display in the hall.

The Lecompton Constitution caused a major rift between members of the Democratic Party. Word spread to the White House. You can read more about the document and the Lincoln-Douglas debates inside Constitution Hall.

Because of the conflict that took place at the site, it is said that Lecompton was the original Birthplace of the Civil War. To take a deep dive into the state’s history during this time, visit the Kansas Historical Society’s site here.

As we walked on the creaky wood floors, I learned that the hall is the oldest wood-frame building in the state still standing in its original location. The sunlight beamed through the windows. We were standing where Kansas history took place. The Kansas Supreme Court once met upstairs. Some of the artifacts on display include the box used for fake ballots, an office safe, and a land office desk owned by Daniel Boone’s grandson.

If you’d like to visit Constitution Hall, it is open to individuals and small groups Wednesday-Sunday. Adult admission is $3. I found the employee on-site to be extremely knowledgeable and willing to answer questions. I’d recommend at least 30 minutes for a tour.

If you want to visit with a large group, a courtesy call to museum staff at least two weeks in advance is appreciated. View the hall’s hours here.

LECOMPTON CITY JAIL

Sitting in the shadow of Constitution Hall is the old Lecompton City Jail (315 Elmore St.) The tiny, one-room structure was originally built by Sheriff Jones.

Of course, it was fitting that Paul had a key to the jail. He ushered me inside. After a few seconds of standing in the musty dark room, I was ready to exit. There was very little sunlit peeking through the iron window bars.

The story goes that Jones, a pro-slavery sheriff, was shot in the back by free state forces. He helped in the effort to burn down Lawrence, Kansas in 1856. His original tombstone was moved from Las Cruces, New Mexico, and sits on display in front of the jail.

TERRITORIAL CAPITAL MUSEUM

Another important stop on the tour was Territorial Capital Museum (640 E. Woodson), a towering limestone multi-story structure. Did you know that Lecompton was the state’s capital until Topeka earned the title in 1861? The 1855 legislature voted for it. The town was a bustling center for political discourse.

The museum sits on the former 13-acre Lecompton capital square district and was constructed in 1855. The budget was $50,000, but eventually, the money ran out. When antislavery legislators gained control of the territorial legislature, the location of Kansas’ capital was moved to Topeka. This action was detrimental to the town. Later, the building became known as Lane University where reportedly seventy-five co-ed students studied there.

Now, the building serves as a museum that is open to visitors who want to come inside view rooms of historical artifacts. Paul wanted me to experience history first-hand by attaching a ball and chain to my boots. The 20lb. weight, dating back to the early 1900s made by Leavenworth prisoners, was nearly impossible to walk with when attached. Other museum artifacts included Civil War weapons, documents, and an extensive collection of the town’s memorabilia.

Did you read the blog post I wrote about Quantrill’s Raid in Lawrence, Kansas? Prior to the Civil War, feuds between pro-slavery Missourians and antislavery Kansans raged erupting in Lawrence in 1863. Confederate leader William Quantrill led a band of 400 men on horseback to attack the men and teenage boys. They burned homes and businesses to the ground.

During my tour, every inch of the space was decorated with 200+ Christmas trees, an annual tradition that attracts tourists to town from November 1-January 1. Each tree was adorned with Victorian, antique, and themed ornaments. It’s well worth stopping at the museum if only to see the holiday trees, a sight to behold.

I’d recommend devoting about an hour of your time in town to tour the museum. Admission is free, but a $3 donation is kindly accepted. If you have questions about the artifacts in the cases, a volunteer is on hand to answer them for you. View the museum’s hours here.

DEMOCRATIC HEADQUARTERS

I followed Paul in my car to the Democratic Headquarters (640 E. Woodson Ave.). A simple limestone building, it was once a cabin/meeting space for the Democratic Party from 1854-1861. Men discussed political issues and planned strategies there.

In later years, it was used as a railroad pay station by the Atchison, Topeka, and Santa Fe Railroad. Today, it is maintained by the Lecompton Historical Society and houses furnishings one might have used during the pre-Civil War era. When you stand inside and look out the windows, you can almost imagine boat traffic on the river. A beautiful location, it’s not uncommon to see eagles flying in the area during fall, winter, and spring.

OTHER INTERESTING PLACES TO DISCOVER

EMPTY NESTER’S WINERY

Aside from hosting history seekers, Lecompton is home to several businesses including Empty Nester’s Winery (338 Elmore St.). Owned and operated by a husband and wife team, they serve a variety of fruit wines. Surprisingly, the wines didn’t taste as sweet as I expected. Paul and I sipped on peach wine slushes during our tour of the facility.

While Vickie prepped pumpkins for a future wine, Troy told that it takes six months from fermentation to bottling to produce a taste-worthy wine. Opened in January 2021, visitors can choose from four dry wines and 12 semi-sweet wines for a tasting flight.

When they’re not busy making wine or socializing with customers, they also make preserves, jams, and jellies available for sale in the tasting room.

Empty Nester’s Winery focuses on quality wine and excellent customer service. They host game night on Thursdays and invite a food truck to park out front on occasion. To view the winery’s hours and learn about entertaining events, view the Facebook page.

BALD EAGLE MERCANTILE

You can find anything and everything for sale at Bald Eagle Mercantile (336 Elmore St.). The search for the perfect something to bring home is a part of the fun. The shelves are stocked with timeless gifts and items you didn’t know you needed until you saw them.

Open since 2010, shoppers are greeted by Kathy and her employees with a warm smile and helped them find “goods for the journey.” It’s only appropriate that Kathy owns a store in the heart of Lecompton since she is a descendant of Albert G. Boone, one of the town’s founders. He was also a shopkeeper.

The store hosts flea market events on Elmore Street as well as Fabric Fridays. Kathy said she has plans to expand her business and bring in more sellers. Stay up-to-date on Bald Eagle Mercantile happenings here.

C&C CLOTHING/CLAYMAMA’S ART WORKSHOP

Next door to Bald Eagle Mercantile is Claymama’s Art Workshop and C&C Clothing (338 Elmore St.) store under the same roof. When the owner isn’t in the studio creating beautiful jewelry, she is greeting customers in the retail space. The store is filled with consignment clothing and apparel for women of all sizes.

Shoppers are surrounded by walls of colorful artwork and an abundance of handcrafted jewelry for sale. Rings resemble twisted metalwork. Earrings made from leather and beads dangle on display. Clay pots hold earrings and bracelets designed with care.

If you’re not able to make it to Lecompton, you can still shop the boutique online. C&C Clothing sells items live via Facebook every Thursday at 7pm. Never miss a moment of the shopping fun by following the Facebook page here.

LECOMPTON MURAL

Don’t leave town without seeing the fantastic mural painted by Perry-Lecompton High School graduate, Rick Wright. Its vibrant colors showcase symbols that represent the town’s history dating back to 1858. The Latin motto in the eagle’s grasp reads, “Born of the Popular Will.”

Completed last June, “Resilience” is a 60′ mural funded by donations to Lecompton Community Pride. Wright recently finished a painting of the former Lecompton High School, which is on display at the entrance to the building. Visit Wright’s TikTok page to watch his painting in progress.

LUNCH

NOTE: As of September 9, 2022, Kroeger Country Meats no longer operates as a retail walk-in business. The family retired. 

As our tour of Lecompton was wrapping up, Paul had one more stop for me. I followed him to a building on the edge of town, Kroeger Country Meats (505 Eisenhower Memorial Dr.).

The family-owned business was started by the father, who paid his way through college by cutting meat.

The butcher shop is well known in the county and beyond for its high-quality meats. Two generations of Kroegers run and operate the store on a daily basis, which is necessary to keep up with business. The store attracts passersby and tourists from outside of town who make special trips to Kroegers to stock up on fresh-cut meats, jerky, and bulk and link-style sausage.

Other visitors stop by to indulge in delicious burgers served fresh to order for each customer. When you visit, simply walk up to the counter meat counter and place your order. Once it’s finished, you can add burger toppings from the self-service salad bar nearby. My single cheeseburger was scrumptious. It alone was worth stopping at Kroegers to enjoy.

Serving customers since 1984, the multi-generational butcher shop uses only Boston butts to make sausage. You can expect to find new sausage varieties as they are always fine-tuning recipes.

When the butcher told me that Kroegers’ meats appeared on the chef-prepared menus within the county, including some of my favorite restaurants in Lawrence, I walked straight to the reach-in refrigerator to select frozen sausage to bring home.

Kroeger has partnerships with breweries and the beer is used in the sausage-making process. (Note: I prepared my sausage links, made with Freestate Brewing Company’s Garden Party Lager, once I returned home. They were some of the best sausages I’ve ever tasted.)  To view the store’s hours, visit the Facebook page.

Bulk style sausage $5.99/lb, Link style sausage $8.99/lb

My experience in Lecompton was a delightful one. I was sad to say goodbye to Paul and the residents of the town. As I took to the highway to head for home, I knew that I would be back. I would return with friends or family next time because they need to experience historic Lecompton “a small town with a big history.”

Did you learn something new about Kansas history? Perhaps you’ve already visited Lecompton? Share your comments below. I’d love to hear from you.

 

Filed Under: Kansas, Travel Tagged With: antiques, antislavery, artifacts, burger, butcher, butcher shop, cafe, capital, Christmas, Civil War, Constitution Hall, Democratic, eagle, jail, Kansas, Lecompton, limestone, museum, politics, Quantrill, river, sausage, Territorial Capital Museum, tombstone, trees, walking tour, wine, winery

One Pot Kielbasa and Vegetable Soup

November 9, 2017 by Vanessa Leave a Comment

Have you ever had one of those days when the person on the end of the phone asks “What is for dinner?” and you haven’t even returned home from work yet? If only you weren’t so tired, right? The struggle is real.

What you need is One Pot Kielbasa and Vegetable Soup prepped, cooked, and ready to serve in less than thirty minutes! This warm and savory soup is easy to make and just what you want to eat on a chilly fall night.

The recipe, taken from Centennial Kitchen’s Fall Recipes magazine, is not my own. But I had to share it with you! For every kitchen cook who is exhausted before they hit the door after work, this soup is for you.

All you need to do is chop the following ingredients, add them to a large soup pot, heat for 12 minutes and serve!

  • 1 lb. smoked Polish kielbasa, chopped
  • 1 lg onion, chopped
  • 3 cloves garlic, minced
  • 2 lg carrots chopped (I used baby carrots)
  • 1 1/2 lbs small Brussel sprouts, halved lengthwise (half a standard bag)
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3 c. beef broth (I preferred 4 cups)
  • 1/4 tsp crushed red pepper (optional)

Combine all the vegetables, kielbasa, red pepper (if you prefer), salt and pepper, and the bay leaf in a pot. Add the broth and heat until boiling.

Once the soup begins to boil, reduce the heat to medium. Cover and cook for 12 minutes until the vegetables are tender. Remove the bay leaf before serving.

When the leaves are falling from the trees outdoors and you’re craving a warm and hearty meal, One Pot Kielbasa Vegetable Soup hits the spot. Fill up a bowl with it and grab a blanket before you snuggle up on the couch and start your Netflix marathon. Enjoy.

PS. I almost didn’t tell you the best reason for making this recipe…there’s very few dishes!

Filed Under: Dinner, Taste Tagged With: autumn, bay leaf, beef broth, blanket, broth, Brussel sprouts, carrots, Centennial Kitchen, dinner, fall, garlic, kielbasa, magazine, meat, Netflix, onion, Polish, pot, red pepper, sausage, savory, soup, stew, vegetable

Sheet Pan Italian Sausage and Roasted Vegetables

September 11, 2017 by Vanessa Leave a Comment

Sometimes the last thing you want to do is make dinner when you get home from work. Yet, the thought of another frozen pizza or takeout meal makes your head spin. The solution to an easy, home-cooked meal is a sheet pan dinner that is as easy to prepare as chopping ingredients.

My recipe for Sheet Pan Italian Sausage and Roasted Vegetables is incredibly simple and uses up many of the vegetables in your refrigerator. Start by preheating your oven to 400 degrees.

While your oven is heating up, clean and cut vegetables of your choice into chunks and add them to a large mixing bowl. Then, do the same to a package of link Sweet Italian sausage. Next, drizzle the vegetables and sausage lightly with olive oil, add a pinch of red pepper flake, paprika, Italian seasoning, and then salt and pepper. Finally, toss the bowl’s contents with a large spoon (or use your hands).

Transfer the contents of the bowl to a parchment-lined large sheet pan. Spread the sausage and vegetables evenly across the surface of the sheet pan so they roast evenly during cooking time. Bake 400 degrees for 20 minutes. Remove from the sheet pan from the oven and move around the sausage and vegetables with a spoon. Bake an additional 15-20 minutes until the sausage no longer looks pink and the vegetables have softened and browned.

Warning: You’ll be tempted to grab chunks of cooked yumminess from the pan after removing it from the oven and pop them in your mouth. Don’t make this rookie mistake. It’s hot, folks. Super hot.

Want more easy to prepare dinner recipes for the week? Try Lone Star Turkey Chili with Sour Cream and Chives or Thin Crust Alfredo Pizza with Bacon and Kale. 

Let me know about your go-to favorite dinner recipe in the comments section below. Share it!

One Delightful Life

Sheet Pan Italian Sausage and Roasted Vegetables

Incredibly easy to prepare for a weeknight dinner, this sheet pan dinner was having you craving leftovers.

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 package Sweet Italian sausage links (5-6) large diced
  • 3-4 large diced red potatoes
  • 1 large diced russet potato
  • 1 small, large diced red onion
  • 1 small, large diced yellow onion
  • 1 large diced green pepper
  • 2 whole garlic cloves
  • Handful of asparagus (de-stemmed of tough stalks)
  • 1 T. olive oil
  • 1/2 T. Italian seasoning
  • 1 tsp paprika
  • 1 tsp cracked black pepper
  • 1 tsp Kosher salt
  • pinch red pepper flakes

Instructions

  1. Preheat oven to 400 degrees.
  2. Dice all vegetables, garlic, and sausage into large chunks and place in a large bowl.
  3. Add olive oil, seasoning, red pepper flake, salt and pepper.
  4. Toss contents of bowl with a spoon our your hands until evenly coated.
  5. Transfer to a parchment lined baking sheet.
  6. Bake for 20 minutes.
  7. Remove pan from oven and use spoon to move around the vegetables and sausage to help it cook thoroughly.
  8. Bake for 15-20 minutes more until sausage is no longer pink and vegetables have softened to your liking.

Notes

Garnish with fresh herbs such as parsley or basil before serving (optional).

7.8.1.2
80
https://onedelightfullife.com/sheet-pan-italian-sausage-roasted-vegetables/
onedelightfullife.com

Nutrition

Calories

512 cal

Fat

43 g

Carbs

30 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Taste Tagged With: asparagus, garlic, Italian, olive oil, peppers, potato, roasted, roaster vegetables, sausage, sheet pan, vegetables

Dutch Oven Bolognese Sauce

January 29, 2017 by Vanessa Leave a Comment

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for information. 

Bolognese, or ragu, is a meaty tomato based pasta sauce that can be served on your preferred pasta. Often created with beef and some kind of sausage, it typically includes a tomato paste, chopped vegetables, and a liquid such as broth and/or wine.

When I began to make Cooking Light’s 2014 recipe for Beefy Bolognese over Penne Pasta, I quickly realized that I was out of red wine. The horror! So, I substituted more chicken stock in its place. Instead of using ground beef, I used ground turkey. The addition of chopped center cut bacon completed the meaty trilogy. Incorporating finely chopped onion, carrot, celery, tomatoes, and garlic elevated the flavors and was a sneaky way to include more vegetables into our dinner entree.

I think you’ll enjoy my Dutch Oven Bolognese Sauce, a healthier, alcohol-free version of the Cooking Light recipe. Thick in consistency, it can be layered on top of freshly cooked pasta or nestled between lasagne noodles. The longer it simmers on the stove, the better it tastes at dinner time.

Top with shredded parmesan (optional) and more flat leaf parsley.

I like to organize my ingredients before starting the cooking process so I diced all vegetables and opened cans and jars before turning on the stovetop. This kind of preparation makes cooking much easier and enjoyable. You don’t feel rushed in a panic when preparing multi-step recipes like this one.

I chopped the raw bacon into small pieces before adding them to a medium-high dutch oven pot.

After cooking the bacon for about five minutes or until it reaches the crispness you prefer, add the ground turkey and Italian sausage. Cook six minutes or until brown. You will have to continually stir it to get it to crumble and cook evenly.

The Italian sausage leaves just enough grease in the pan once browned to cook the vegetables in the following steps but not enough grease to ruin the recipe.

After the meat has cooked thoroughly, remove it from the pan and set aside. Immediately add in the onion, carrot, celery, and garlic to saute for about five minutes.

Chopped your vegetables so that they are all the same size to guarantee that they cook evenly.

Add tomato paste and sauté while mixing one minute. Add stock and bring to a boil. Cook one minute, scraping the pot to loosen any browned bits.

Make sure to stir frequently.

Return the beef mixture to the pot and stir in the chopped tomatoes, pepper and salt. Cover and reduce heat to low and cook one hour. Make sure to stir the sauce several times to prevent it from sticking to the pot. Then, cook pasta according to package directions. Once the hour has expired, spoon the bolognese on top of your pasta of choice. Garnish with shredded parmesan and flat leaf parsley.

onedelightfullife.com

4 cups

Dutch Oven Bolognese Sauce

An even lighter version of Cooking Light's meat bolognese sauce. The perfect slow simmer Sunday dinner!

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients

  • 3 chopped center-cut bacon slices
  • 8 oz lean ground turkey
  • 4 oz ground Italian sausage
  • 1 1/2 c finely chopped onion
  • 1/2 c finely chopped carrot
  • 1 T. minced garlic
  • 1/4 c unsalted tomato paste
  • 1/2 c unsalted chicken stock
  • 1/3 c. dry red wine (I used more chicken stock)
  • 1 (14.5oz) can unsalted diced tomatoes, undrained
  • 1/2 tsp black pepper
  • 1/4 tsp. salt
  • 8 oz. pasta
  • chopped fresh flat leaf parsley (optional)
  • 1 T. shredded parmasen (optional)

Instructions

  1. Place bacon in a Dutch oven or deep pot with a lid over medium-high heat.
  2. Saute 5 minutes until crisp.
  3. Add ground turkey and ground sausage to pan and cook 6 minutes or until browned.
  4. Stir until it crumbles.
  5. Remove meat mixture from pan.
  6. Add onion, carrot, celery, and garlic; saute 1 minute.
  7. Add stock and bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
  8. Return meat mixture to pot; stir in tomatoes, pepper, and salt.
  9. Cover, reduce heat to low, and cook 1 hour, stirring several times.
  10. Cook pasta according to box directions. Serve bolognese on top of pasta and top with optional parmesan and chopped parsley.
7.8.1.2
66
https://onedelightfullife.com/dutch-oven-bolognese-sauce/
onedelightfullife.com

Nutrition

Calories

1957 cal

Fat

61 g

Carbs

121 g

Protein

94 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Taste Tagged With: bacon, bolognese, Cooking Light, dutch oven, ground turkey, Italian, pasta, penne, sauce, sausage, spaghetti sauce, tomato, wine

Thin Crust Alfredo Pizza with Bacon and Kale

January 8, 2017 by Vanessa Leave a Comment

Restaurant pizza is yummy. But homemade just-the-way-you-like-it pizza is far more delicious even decadent especially when it’s topped with bacon.

I live with a native New Yorker so you can bet we eat a lot of pizza. We’ve made homemade crust and purchased a case of Sam’s frozen pizza crust. No matter how you slice it, preparing homemade pizza crust is labor intensive and messy. By the time the pizza was on the plate, we were exhausted and the kitchen was a flour-covered mess that we didn’t want to clean. Then, I discovered Mama Mary’s oven-ready crust! My Thin Crust Alfredo Pizza with Bacon and Kale doesn’t take more than 30 minutes to prepare.

You can find oven-ready pizza crust in medium to large sizes in your grocery store next to store bought sauces and near ethnic foods. A lover of white garlic pizza, I created my version of Granite City’s bacon flatbread pizza. Topped with Alfredo sauce, crumbled pork-bacon sausage, thinly sliced red onion, finely chopped kale, sliced mushrooms, shredded mozzarella, and crumbled blue cheese, my homemade pizza took minutes to prepare and less than 10 minutes to bake. Now that’s decadent!

Since the New Year, I’ve taken the time to prep my vegetables and recipes starters during the weekend so I’m ready for the work week. This dedicated time in the kitchen has helped me so much! I don’t throw out half-rotten produce and I’m preparing more flavorful, healthier meals. My energy level during the day has improved because my intake of nutrients and fiber comes from prepared lunches stocked with fruits and vegetables. So, this pizza was easy to get on the table because I already washed and sliced my produce.

Tip: After slicing the red onions, place them in a bowl with water for at least 30 minutes and then drain. This reduces the robust raw onion taste that can overpower other pizza flavors. I do this in advance and store my onions in the refrigerator for later use.

If you want another pizza recipe, you’ll also enjoy my semi-homemade Grilled Greek Pizza!

onedelightfullife.com

5-6 pizza slices

Thin Crust Alfredo Pizza with Bacon and Kale

This thin crispy crust is the platform for delicious white pizza flavor you won't be able to resist.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 1 Mama Mary's thin crust
  • 1 tsp olive oil
  • Toppings:
  • 1/4 c. Barilla Creamy Alfredo pasta sauce
  • 1 c crumbled Farmland pork bacon
  • 1 c sliced mushrooms
  • 1/8 c. diced kale
  • 1/8 c. sliced red onion
  • 1 diced garlic clove
  • 1/2 c mozzarella
  • 1 T crumbled blue cheese
  • shredded parmesan (optional)
  • salt and pepper

Instructions

  1. Brush crust with olive oil.
  2. Add half the mozzarella.
  3. Add the remaining toppings.
  4. Add the other half of the mozzarella.
  5. Sprinkle with light coating of parmesan.
  6. Sprinkle with a pinch of salt and pepper.
  7. Bake for 71/2-10 minutes until the crust edges are golden brown. (Bottom of crust will not brown but will be crispy.)
  8. Allow to cool a few minutes before slicing to serve.
7.8.1.2
64
https://onedelightfullife.com/thin-crust-alfredo-pizza-with-bacon-and-kale/
onedelightfullife.com

Nutrition

Calories

277 cal

Fat

8 g

Carbs

32 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Dinner, Taste Tagged With: alfredo, bacon, blue cheese, Greek, homemade pizza, kale, mama mary's, mozzarella, mushrooms, New York, oven baked, oven-ready, pepper, pie, pizza, pizza crust, pork, prep, red onion, sausage, semi-homemade, slice, thin crust pizza, vegetables

Sausage Caprese Stuffed Portobellos

July 19, 2016 by Vanessa Leave a Comment

It’s no secret that I love cream cheese. I add it to everything from pasta to desserts. And if you’ve ever attended one of my parties, I probably served you a cream cheese based dip hot and bubbly from the crockpot. While that sounds creamy and dreamy (like, who doesn’t love chips dripping with warm cheesy artichoke dip?), I have to make healthier food choices.

When a recipe called for cream cheese stuffed mushrooms, I knew I was going to have to flip the script, people.

My recipe for Sausage Caprese Stuffed Portobellos received rave reviews from my guy. I know one of my recipes is a keeper when “Babe, you need to remember this one” is heard between bites from the kitchen. Score one for me and healthy eating!

I may just try this healthier food thing again tomorrow.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Intended to be a side dish, these mushrooms are filling enough that they could be one’s lunch meal.

I eliminated the cream cheese and used low-fat mozzarella. There was no need to use olive oil either. Clean the mushrooms using a paper towel rather than under the faucet, a tip I learned from Rachel Ray. I do not remove the outer skin. Remove the stem and the inside texture using the edge of a spoon.

Sausage-Caprese-Stuff-Portobellos Sausage-Caprese-Stuff-Portobellos4

After cooking off the country sausage and mixing the remaining ingredients, stuff each mushroom firmly and top with more cheese before baking.

Sausage-Caprese-Stuff-Portobellos2

Bake in an 8″x8″ glass baking dish, uncovered at 350 degrees for 10-12 minutes until tender.

Intended to be a side dish, these mushrooms are filling enough that they could be one's lunch meal.
Hubby and heart-health approved.


onedelightfullife.com

Serves 2 portobellos

Sausage Caprese Stuffed Portobellos

Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!

10 minPrep Time

12 minTotal Time

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Ingredients

  • 2 cleaned portobello mushrooms
  • 1 pkg cooked and drained country sausage
  • 1 c. diced tomatoes
  • 1/2 c. low-fat mozzarella
  • 2 T shredded parmesan
  • 1 T Italian seasoning
  • 6 springs fresh chopped basil
  • 1 chopped green onion
  • pinch black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook country sausage according to package directions in a skillet under done and crumbly.
  3. Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
  4. Transfer dry sausage to a medium sized bowl.
  5. Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
  6. Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
  7. Stuff sausage mixture into each portobello firmly. Top with black pepper.
  8. Add remaining mozzarella on top of mushrooms before baking.
  9. Bake 10-12 minutes until mushrooms are tender.
  10. Serve hot.

Notes

The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.

7.8.1.2
33

https://onedelightfullife.com/sausage-caprese-stuffed-portobellos/

onedelightfullife.com

Nutrition

Calories

71 cal

Fat

3 g

Carbs

8 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info


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Share your favorite mushroom recipe in the comments section below. You will find more recipes like these posted several times at week on One Delightful Life’s Pinterest page!

Filed Under: Dinner, Sides, Taste Tagged With: basil, caprese, cheese, country sausage, Italian, mozzarella, mushrooms, portobellos, sausage, stuff mushrooms, tomatoes

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Ammar
Hello! I'm Vanessa. Welcome to One Delightful Life, a blog created to add more delight to your life with delicious recipes, travel destinations, and lifestyle improvement ideas. Thanks for exploring my blog!

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