This has been a rough week. After 6 years of working with my instructional assistant, who has a masters degree in special education, she is leaving to go to another job. It’s been a good years and we work really well together. It’s going to be hard starting with a new aide both for me and the students but I know it’ll fine once we get into a routine.
The next few weeks are going to be a bit rough. It’s always hard starting with someone new to the position and since school’s been in session for 2 months already it’s going to be a big change. I’m anticipating having a lot of work to do at school and home so I’ve been looking for some easy recipes to make for dinner so I can cook and be ready for dinner in 30 minutes.
This Kielbasa and Mushroom skillet is a delicious and easy to make comfort food that is perfect on a cool fall night. The kielbasa adds a great flavor and saltiness to the peppers and onions and the wine brings it all together. It’s serves over mashed potatoes which then take on some of the flavor of this dish.
- 1 T. olive oil
- 12 oz. kielbasa, cut into ½ inch pieces
- 1 onion, sliced
- 2 bell pepper, cut into thin strips
- 8 oz. mushrooms
- 3 garlic cloves, minced
- 1 t. black pepper
- ⅓ c. white wine
- 2 c. mashed potatoes
- Heat 1 teaspoon of oil in a large skillet over medium heat. Add the kielbasa and saute until browned.
- Add in the onion and peppers and saute for 5 minutes.
- Stir in the remaining oil along with the mushrooms and garlic. Sprinkle with pepper and saute for 5 minutes.
- Add the wine and use it to scrape off any bits from the bottom of the pan.
- Serve over top of mashed potatoes.