If only I had the delicious kielbasa from the European market, dinner tonight would be even THAT much better! But, it looks like it will have to be the grocery store brand that is in my fridge, as it will be convenient when this day gets away from me.
Speaking of delicious…
I was in New Orleans the past few days enjoying great friends and the first weekend of the amazing Jazz and Heritage Festival. I love the food at that festival so much, and am really mourning the fact that I can’t buzz out of my office today and round up some more. I’m also lamenting that I never got back over to the Crawfish Enchilada stand 🙁 Oh well, it was great while it lasted! And I don’t care who you are…that Crawfish Bread is to die for.
The second weekend of the Fest is this weekend, so if you are looking for a getaway, and want to have some great food while listening to amazing music, this is it.
Here you see a cameo of the Rosemint Tea…ahhhh, so delightful
Here’s to eating well and enjoying great food, friends, and fun!
Back to the Kielbasa Skillet…Kielbasa and Cabbage Skillet
If you need an idea for dinner, here’s mine for tonight…it is very easy and flavorful. I’ll be serving mine with roasted potatoes and fresh berries.
1 large red onion, sliced
1 large green pepper, julienned
1 large red pepper, julienned
6 brussel sprouts, sliced (optional)
2 Tbs. butter
1 pound smoked kielbasa, cut into ½ inch slices
1 package coleslaw mix (or 1 head of cabbage, shredded)
½ cup reduced sodium chicken broth
1 tsp. garlic powder
½ tsp. pepper
1. In a large skillet, on medium heat, sauté onion, peppers, and Brussel sprouts in butter until tender.
2. Add remaining ingredients.
3. Cook and stir for 6-8 minutes or until heated through.