The Millstone Times October 2019

FOOD & DINING

LIVE BANDS Every Fri & Sat at 9:00pm! Route 34 S&Route 537W Colts Neck, NJ 732-462-0383

Fun Knowledge: Food Facts • Apples are made of 25% air, which is why they float. • Avocado has highest protein content of all fruit. • Bird's saliva is actually an expensive delicacy • Cabbage is 91% water. • Cherries are a member of the rose family. • Lemons contain more sugar than strawberries. • Honey is the only edible food that never goes bad. • Eggplants are fruits and classified as berries.

WWW.COLTSNECKINN.COM

2016-2018 WINNER BEST STEAKHOUSE & 2017-2018 BEST BRUNCH MONMOUTH COUNTY

Family Style Turkey Dinner a il t le T r D n r Your Own Turkey Carved Table Side With All The Trimmings. Seating 12pm -5pm

$ 185. 00

PLUS TAX & GRATUITIES PER 6 PEOPLE.

SUNDAY BUFFET BRUNCH Featuring Carving & Omelet Station, Assorted Hot & Cold Items $ 17. 95 • We also offer our Holiday A La Carte Menu • Children’s Menu Available • Family Style or Ala Carte • Reservations are required

Come View Our GRAND BALLROOM! ACCOMMODATING UP TO 200 GUESTS

• Showers • Weddings • Sweet 16's • Bar Mitzvahs • Corporate Functions

Join us for Happy Hours & Drink Specials Monday-Friday 4-6pm Open 7 Days a Week Serving Lunch & Dinner • Enjoy our Expanded Fine Wine Selections!

One-Skillet Sausage, Peppers, Potatoes, and Onions By Lauren Kolacki If you are anything like me, by the time you get home from a long day at work, any additional tasks that need to get done seem like the end of the world. Who wants to cook dinner, do laundry or workout? I haven’t come across a quick fix for your laundry, however, we have found several quick and easy dinner recipes that require little clean up and even less prep. Ingredients • 3 tablespoons olive oil, divided • 4 spicy Italian sausages • 1 pound baby potatoes, ideally assorted colors, or yellow, halved • 2 pinches kosher salt, plus more to taste • 2 bell peppers, roughly chopped (circa 1-inch chunks) • 1 large red onion, roughly chopped (circa 1-inch chunks) Instructions 1. Set a 10-inch cast-iron skillet over medium-high heat. After it gets good and hot, add the olive oil, then the sausages. Brown all over—about 2 min- utes per side—then remove to a waiting plate. We’re not trying to cook them through, just sear ’em! 2. Add another tablespoon olive oil to the skillet, followed by the potatoes, cut side facing down. Season with a big pinch of salt. Cook these for 5 min- utes until browned, then flip and cook another 5 minutes. Transfer these to the plate with the sausages. 3. Add the remaining tablespoon olive oil, then the peppers and onion. Season with a big pinch of salt. Sauté, stirring occasionally, until tender—about 10 minutes. Add the sausages and potatoes back to the skillet. Pour 1/3 cup water evenly over the top and cover the pan with a lid. 4. Cook for 10 to 15 minutes until the sausage is cooked through and the potatoes are tender, lifting the lid for the last few minutes. Taste and adjust the salt accordingly. This recipe is a Community Pick!

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