Three Meals We Made For Supper!

#1 Italian Sausage w/ peppers & pasta


We searched Tasty for some simple supper recipes, given the intensifying workload of my roommates. The first of these that we found was a recipe for Italian Sausage with peppers and pasta. This was my personal favorite of the 3 supper recipes that we found, and we cooked so much of it that we had a good amount of leftovers for the next week. The sausage turned out perfect, and full of flavor. Although the recipe said that we could use any kind of short pasta we desired, we decided to use farfalle the same way Tasty did. I think it was a good choice, as I enjoyed the pasta, tomatoes and peppers as much as I did the sausage. I would even go as far as to say it is, so far, my second-favorite recipe of the summer after those pulled pork sandwiches. All in all, I give it a solid rating of 9/10, as everything was cooked exactly as we hoped for, and everyone enjoyed it.

Here’s the recipe!


1 pound short pasta (we used bow ties)

1 tablespoon olive oil

3 hot Italian sausages

3 sweet Italian sausages

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

½ white onion, sliced

2 cloves of garlic, peeled and sliced

28 ounce can diced tomatoes

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black ground pepper



  1. Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
  2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
  3. In the same pot, heat the olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
  4. Remove sausages, slice in ¾-inch pieces, and set aside.
  5. Sauté the bell peppers, onion, and garlic for about 2 minutes.
  6. Add the canned tomatoes, all of the spices, and the sliced sausage to the pot.
  7. Cover, and simmer about 10 minutes.
  8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
  9. Serve with grated parmesan.
  10. Enjoy!


#2 Shrimp Fajitas


I’m well known for being a lover of quesadillas, to the point where I have been advised to broaden my horizons; so I broadened it just enough to try fajitas for the first time last week. Here’s the difference between quesadillas and fajitas: fajitas are Tex-Mex, whereas quesadillas are straight-up Mexican cuisine, going all the way back to the cooking of the colonial times. Fajitas are characterized as having grilled meat inside the tortilla, whereas the hallmark of quesadillas is the fact that the tortilla is grilled with cheese inside. In the Southwestern United States, a quesadilla is more or less synonymous with a grilled cheese sandwich.

This was another recipe that appealed to all involved, as both my roommates love shrimp as much as I do, with at least two of us (if not all three) declaring it our favorite kind of seafood. It wasn’t, however, our most successful recipe. Everything was cooked as well as we liked it- although the peppers could perhaps have been sautéed for longer- but the final result seemed to lack a certain je ne sais quoi. I think this is why we prefer quesadillas generally- the addition of melted cheese appeals to our Wisconsinite taste buds. To make it little less bland I added copious amounts of guacamole (perhaps the greatest condiment of all time) to my fajita. I think I’ll give this recipe a 6/10; the shrimp tasted fine and we didn’t experience any problems cooking it, it was just that our mouths wanted a little more flavor.


5 flour tortillas

½ red bell pepper, seeds removed and sliced lengthwise

½ green bell pepper, seeds removed and sliced lengthwise

½ orange bell pepper, seeds removed and sliced lengthwise

½ red onion, sliced

1 pound shrimp, peeled and deveined

Olive oil

1 teaspoon salt

½ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon cumin

Juice of 1 lime







Preheat oven to 400°F/200°C.

Wrap the tortillas in foil and place on the corner of a baking sheet.

Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.

Toss to coat.

Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.

Serve with warm tortillas, salsa, guacamole, cilantro, and lime.




#3 Oven-Roasted Chicken & Veggies


It’s kind of a running joke in our apartment that we fall back on the tried and tested formula of chicken and vegetables when we can’t quite think of a more unique or adventurous recipe. However this recipe proved to be not only super-easy but super-effective. Everyone seemed to enjoy the end product, and as we ate on opposite sides of the room, my roommate and I started winking at each other goofily and giving a thumbs up. It was good. We remarked afterwards, as she and I cleaned up the kitchen, that although chicken & veggies may not be the most exotic meal ever, if it is done right- that is to say, seasoned intelligently and lovingly- it can be extremely tasty. We’ve taken to mocking the “Oh, yes!” exclamation at the end of every tasty video, and we did that as we recalled how the vegetables, coated in olive oil and sprinkled with pepper, salt and parsley, turned out very well. The chicken was heavily seasoned too, and was both moist and succulent. Overall, I would say this was one of our most successful recipes so far, and I award it a well-deserved 8.7/10!


1 pound fingerling potatoes

½ pound carrots,

1 medium red onion, thickly sliced

4-6 garlic cloves, peeled

1 tablespoon olive oil

2 teaspoons salt, divided

1½ teaspoons black pepper, divided

1 teaspoon rosemary, finely chopped

6 boneless, skin-on chicken thighs



Preheat oven to 425˚F/220˚C

Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, 1 teaspoon of salt salt, and half the black pepper. Use your hands to ensure vegetables are evenly coated with seasonings.

Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables.

Roast for 40-50 minutes or until the chicken reads 165˚F/73˚C internal temperature and skin is crispy. Serve and enjoy!

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