Polish Sausage and Zucchini Skillet

This simple one-pot-meal is the perfect thing to make during the summer when it’s too hot to turn on the oven. The balance of smokey polish sausage or kielbasa pairs so well with the sweet flavors of fresh summer zucchini and tomatoes. Compari tomatoes (2-3 inches in diameter) are my favorite when garden fresh tomatoes aren’t available. Grape or cherry tomatoes will also work.

Items used to make this recipe:

(affiliate links)

• my super sharp knife https://amzn.to/3frz7zO

• walnut cutting board https://amzn.to/33vDS97

• 14-inch skillet https://amzn.to/3kiLcuQ

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Polish Sausage and Zucchini Skillet

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 pound fully cooked polish sausage or kielbasa, cut into coins

• 2 cups diced yellow onion

• 2 cloves garlic, minced

• 3 cups chopped zucchini (remove seeds if using very large zucchini)

• 3 cups chopped compari tomatoes, cut in quarters (about 5 or 6)

• 1/2 teaspoon dried oregano, crushed in the palm of your.hand

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

Directions

1. In a very large skillet over medium heat, brown sausage coins in oil until golden brown on both sides; remove from pan and reserve.

2. In the same pan, add diced onions with a pinch of salt and saute until translucent, about 5 minutes.

3. Add minded garlic and stir constantly for 30-60 seconds; immediately add zucchini and continue stirring occasionally until tender (5-10 minutes).

4. Return sausage to the pan and add oregano, salt, and pepper; stir frequently for several minutes to reheat the sausage.

5. Add tomatoes and stir a few more minutes just until the tomatoes start to soften (but not lose their shape); taste and add salt and pepper if needed.

Note

• you can substitute halved grape or cherry tomatoes.

Southern Fried Skillet Corn

Fresh summer corn is plentiful this time of year and my all-time favorite way to make it is to strip it off the cob and sauté it in a skillet until the natural sugars start to caramelize. Every time I serve it, people want to know how I made it, and it couldn’t be simpler.

Start by removing the kernels from fresh ears of corn. I place the ear of corn on a clean kitchen towel, which keeps the kernels from flying all over the place.

Sauté the kernels in butter, oil, and a little heavy cream until caramelized. Then season with salt and pepper to taste. That’s all there is to it!

Be prepared to send the recipe to everyone who eats this yummy corn - Enjoy!

Items used to make this recipe:

(affiliate links)

• corn zipper https://amzn.to/3HQ2JGa

• alternative corn stripping tool https://amzn.to/2Xte3CP

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Southern Fried Skillet Corn

makes 4 servings

Printable Recipe

Ingredients

• 4 ears fresh corn, shucked and kernels removed

• 2 tablespoons unsalted butter

• 2 tablespoons canola oil

• 2-4 tablespoons heavy cream

• kosher salt and freshly ground pepper to taste

Directions

1. In a large skillet over medium-high heat, combine the butter and oil.

2. Add the corn kernels and stir frequently for 5-10 minutes, or until the corn begins to darken in color and smell a bit caramelized.

3. Add cream and stir constantly until all the corn absorbs the cream.

4. Season with kosher salt and freshly ground pepper to taste.

Notes

• If your garden has an abundance of fresh basil, feel free to add a little chopped basil just before serving. Corn and basil go very well together.

• For a southwestern flair, add a finely minced jalapeño while sautéing the corn.