Category Archives: kielbasa

Grilled Kielbasa & Vegetable Orzo Salad


Here is a twist on a traditional pasta salad that I’ve adapted from Savory Simple. Grilled vegetables are the featured ingredients of this dish; I’ve used colorful bell peppers, fresh corn, leeks and two types of squash. A light grill gives them a slightly smoking and charred flavor without overpowering the dish. Kielbasa adds protein and additional flavor to the salad. And it is all built upon a bed of orzo. If you prefer you can use another small pasta. With the exception of the yellow and zucchini squash, the vegetables are all grilled whole so allow them to cool slightly before attempting to slice them.

The salad tastes best when eaten at room temperature so if you make it ahead of time—which you can easily do–simply allow it to sit outside of the refrigerator for half an hour before serving. The salad is substantial enough to be a meal unto itself on a hot summer evening or can liven up a buffet table. And since this is barbecue season, why not make a bowl of this salad for your next backyard event?


1½ cups orzo

2 tablespoons olive oil

Juice of 1 lemon

1 teaspoon kosher salt (to taste)

1/2 teaspoon ground black pepper

1 large green pepper

1 large yellow pepper

1 large red pepper

1 leek

1 yellow squash, sliced in half lengthwise

1 zucchini, sliced in half lengthwise

1 ear fresh corn on the cob

1 link kielbasa, or other Polish sausage

  • Bring a large pot of salted water to a boil. Cook the orzo according to package instructions and then drain.
  • Place the cooked orzo in a large bowl and toss with the olive oil, lemon juice, salt and pepper. Set aside.
  • Preheat a grill to medium-high.
  • Using tongs to carefully place the whole vegetables (only the yellow squash and the zucchini will be cut up) and the kielbasa on the hot grill and then close the lid.
  • Grill for 4 minutes then using tongs, flip the vegetables and the kielbasa and continue cooking for an additional 3 to 4 minutes.
  • Remove everything from the grill and allow to cool for several minutes until it can be handled comfortably.
  • Slice the sausage thinly and add to the orzo.
  • Remove the stem and seeds from the top of the peppers, peel away the skin, then dice the roasted peppers.
  • Scrape the corn kernels off of the ear and add them to the salad.
  • Trim the end off of the leek and thinly slice the white part of the leek and add it to the salad.
  • Cut the yellow squash and zucchini into thin slices and add it to the salad as well.
  • Toss everything together, adjust the seasoning if necessary, and serve.

Serves 6-8


Cajun Chicken Stroganoff


Here is a fun twist on a classic dish courtesy of Cuisine at Home. Stroganoff is using made with beef in a rich and creamy sauce but here things are changed up a bit. A combination of chicken and kielbasa give this dish a whole new dimension as does the flavorful combination of Canjun inspired seasonings. The dish is really full of flavor and best of all, it is easy and fast.

But if you are really pressed for time, do as I do on occasion: prepare the dish as directed but stop before you add the sour cream. When you are ready to eat simply reheat the dish, adding additional chicken broth if necessary. When the meat is heated through, continue by stirring in the sour cream and voila, dinner is served.


1/2 lb dry wide egg noodles

2 tablespoons olive oil

6 ounces kielbasa, sliced

10 ounces button mushrooms, quartered

1 1/2 pounds boneless, skinless chicken breasts cut into strips

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon dried basil leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

2 tablespoons flour

1 tablespoon tomato paste

3 garlic cloves, minced

1/2 cup dry sherry

3/4 cup low sodium chicken broth

1 tbsp Worcestershire sauce

1/2 cup reduced fat sour cream

6 tablespoons sliced scallions

  • Cook the egg noodles according to package directions, drain and set aside.
  • Meanwhile in a large skillet set over medium-high heat, saute the kielbasa and mushrooms in 1 tablespoon of the oil. Stirring regularly, cook for 5 minutes or until the kielbasa and mushrooms are browned on all sides. Transfer to a bowl and set aside.
  • Combine the cayenne pepper, paprika, black pepper, salt, basil, thyme, oregano and flour in a small bowl.
  • Dust the chicken the the flour and spice mixture.
  • Add the remaining oil to the skillet and add the chicken to the pan.
  • Saute the chicken for 5 minutes or until it is cooked through.
  • Push the chicken to one side of the pan then add the tomato paste and garlic; saute for 1 minute.
  • Deglaze the pan with the sherry, simmering until it is nearly evaporated.
  • Add in the broth, Worcestershire sauce and kielbasa-mushroom mixture.
  • Return the pan to a simmer and reduce and cook until the liquid has been reduced by half, about 5 additional minutes.
  • Turn off the heat and stir in the sour cream.
  • Serve over cooked egg noodles and garnish with scallions.Serves 6


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