If you’re up for hot & spicy, great!
But if you’re not, and in the mood for seafood, keep it simple with salt, pepper, just enough olive oil to avoid sticking to skillet and a squeeze of lemon.
Thanks for the BBQ idea, people. Tonight I’m gonna do BBQ thighs and drumsticks in the pressure cooker. 40 minutes from frozen to serve.
For your wife or will you be able to eat tonight? 
Wife is with the Mother-in-Law enjoying a day out at the casino while dad gets the kids all to himself. Chicken will be for them tonight, but my holes are sealing nicely and I should be back to solid food in a couple more days.
On a plus note, this nutrition shake diet is scoring me over 100g of protein a day, so I’m not at a loss for energy.
I’ve gotta try this one. Looks tasty!
Here’s something you’ll like.
It’s a marinade you use for any kind of grilled sausage- wieners, Italian suasage, Polish sausage- you name it. Bet you’ll never grill them any other way after you’ve tried it.
1/2 C each cider vinegar and Worcestershire Sauce
1/4 C fresh lemon juice
1/3 C hickory liquid smoke (Use Wright’s if you can get it)
1 TBS each garlic juice and onion juice (these are hard to find, you can omit, but it’s better with them)
3 C water
Bring to a boil. Remove from heat and let cool.
To marinate hotdogs and sausage- Poke fork holes all over the hotdogs or sausages. Cover with the marinade, in an air tight container (Tupperware).
Keep 2 hours to overnight in refrigerator. You can do a quick 30 min marinade in warm marinade. The longer marinades are better.
I actually do something very similar to that for sausages. Minus the water and lemon juice and liquid smoke. I don’t have an exact recipe I wing it every time, I use things like ketchup, mustards, a fruit juice like apple, orange, or grape, a bit ofsteak sauce, Worcestershire, whatever looks good. I don’t boil it either, just mix it up and marinate. I’m not a griller, I put them on a foil covered baking sheet with a bunch of the marinade and broil, rolling them around a few times. Yum.
Come to think of it, I wonder if I got the idea from you on the other board. Did you post it there at some time?
I posted about it in the Hangout and told anyone who wanted the recipe to PM me. I had a lot of takers.
I think I saw that and just googled Marinated Hotdogs or Sausages and came upon a ton of recipes. I had never heard of that before. It’s a great idea. It’s so easy to vary the ingredients depending on the season and the sausage. Thanks for hooking me up with the idea.
Sausage Hash Brown Casserole …
Ingredients
1 lb. breakfast sausage (bulk, not link or patties)
24 oz. frozen shredded hash brown potatoes (about 8 cups)
2 cups shredded cheddar cheese
12 large eggs
1 cup milk
1 tsp. salt
1/2 tsp. ground black pepper
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with cooking spray.
Add the sausage to a large skillet and place over medium heat. Break the sausage apart with a wooden spoon. Cook until the sausage is completely brown, about 7 minutes, stirring occasionally. Drain off the fat.
Add the frozen potatoes, cooked and drained sausage, and cheese to a large bowl. Stir to combine. Pour the mixture into the prepared baking dish.
In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 3).
Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
Bake for one hour. The center should be set and the edges should be golden brown.
Cool for 5 minutes before slicing.
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Definitely ahead of the game in that way, and yes. The perpetuo slow cooker us WAAAY cheapet than either microwave meals or fast food.
I’m a big fan marrow stocks but I don’t often restart the pot from scratch. I don’t think Eve’s original apple is in there, but umm, the crock pot at Gaius house is seasoned better than most cast iron skillets. 
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Last night Goya recipe, modified a little
Brown rice, to be prepared first
Onions and garlic, amount flexible
1 can pink beans, rinsed
1/4 cup tomato sauce, Goya brand
3/4 cup water
per them, green Bell pepper, I used hot chili pepper
per them, Goya spice with achiote, substituted one chicken bullion cube as I didn’t have their brand
Heat oil, enough to avoid stick, then prepare garlic and onions along with pepper. Add ingredients and stir, bringing to a boil. Should take no more than 10 minutes to have a good main or side dish.
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This is similar to Kegler’s Breakfast Casserole. It doesn’t have potatoes in it in case you’re watching carbs or are diabetic. It’s also good- I’m sure his is too.
Ingredients
24 oz precooked sausage- (they want u to buy the precooked patties and chop them up-much cheaper to brown your own sausage)
10 eggs
1 cup sour cream I use lite- (I don’t use lite)
1 onion
1 green pepper
1 red pepper
16 oz mushrooms (this is too much mushroom- try about 4 to 6 oz)
2 cups grated cheese
Instructions
Preheat oven to 350 degrees.
Chop sausage, onion, peppers and mushrooms.
In a separate bowl mix eggs, sour cream and cheese.
Once egg mixture is thoroughly mixed add in sausage and veggies and spread out into a greased 9x13 casserole dish.
Bake for 30-45 minutes or until cooked through.
I’ve got this going for tonight. I had to make it as soon as I saw Chef Nick Stellino make it on his tv show. Best meatballs ever. Today I subbed chives for parsley and I never fry the meatballs before adding to the sauce, I always bake them off in the oven, because easier. My husband adores these. YMMV, it’s all about the quality of the italian sausage you use. I’m lucky that my hometown grocery has a real meat department and they make their own in-house Italian sausage (and breakfast sausage!) and it’s the best!
Sausage Meatballs with Tomato Sauce Serves 6 to 8 For the Meatballs: 2 cups stale bread, cubed 1 cup milk ¼ cup chopped fresh Italian parsley 2 eggs 2 cups freshly grated Pecorino Romano cheese 3 pounds sweet or spicy Italian sausage 1 cup Italian-style breadcrumbs 8 tablespoons extra light olive oil For the Tomato Sauce: 3 cups tomato sauce ¾ cup beef stock 2 tablespoons C&H® or Domino® sugar 1 teaspoon salt ½ teaspoon black pepper To Prepare the Meatballs: Place the cubed bread in a stainless-steel bowl and cover with the milk. Let sit for at least 30 minutes, pour off the milk that has accumulated at the bottom of the bowl, and squeeze the bread cubes to get rid of the extra milk. Break up the softened bread into small pieces; they should look like wet oatmeal. Mix the pieces of bread with all the remaining ingredients except the Italian-style breadcrumbs and olive oil, working until the ingredients are completely incorporated. Add the breadcrumbs and mix into the mixture. Shape it into oval meatballs, using ? cup of the meat mixture for each ball. In a large sauté pan set on high heat, heat the olive oil until sizzling, about 2 minutes. Brown the meatballs for 2 to 3 minutes on each side. Don’t crowd the meatballs in the pan when browning; you will need to brown them in several batches. Remove the first batch of meatballs from the pan and drain on a paper towel or brown paper bag. Repeat with the remaining meatballs. Set aside. To Prepare the Tomato Sauce: Combine the tomato sauce, beef stock, sugar, salt and pepper in a big pot, stirring well, and bring to a simmer over medium heat. Add the meatballs to the pot and bring the liquid to a boil. Reduce the heat to low and cook for 30 minutes. Serve the meatballs with a side of creamy mashed potatoes or over your favorite pasta.
I am so going to try that! I have some home made sausage from Brasstown Beef I have been saving for a special recipe!
That is an excellent recipe. I’ve cooked similar and it is GREAT when you have company over to throw into the oven. You can pre-cook and just microwave the portions.
Next time I make that I think I am going to put into a muffin pan so there are individual portions.
It’s really good. Sorry about the recipe format, I cut and pasted but it turned out like that. The recipe is also at the YouTube link I posted and I highly recommend watching the video
Love Nick Stellino and he is very entertaining.
Family asked for an encore of last night’s BBQ drumsticks so I obliged. This time I had enough time to marinate the chicken in butter and garlic/onion powders since this morning, before layering it all in to the pressure cooker with honey BBQ sauce.
The chicken came out so tender and fall aparty that I was even able to have my first solid meal in four days. My stomach feels so warm and happy right meow… 
