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Spicy Turkey Sausage Soup

Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a small baking pan with cooking spray and add the sweet potato cubes. Spray the cubes lightly with cooking spray and roast in a pre-heated 375 degree oven for 15 - 20 minutes, until the cubes are lightly browned and tender. Set aside.
  2. While the potatoes are cooking, cut the sausage in half lengthwise then slice into 1/2 inch half moons. Heat a large soup pot over medium high heat. Add the olive oil and swirl to cover the bottom of the pan.
  3. Add the sausage moons and toss to coat. Cook for 7 minutes or so until the sausage begins to brown. Transfer to a plate using a slotted spoon leaving the drippings in the pan.
  4. Add the onions to the pan and stir to coat with the drippings. Cook for 5 minutes until the onion begins to soften and brown.
  5. Add the peppers and garlic to the pan and cook, stirring occasionally for another 5 minutes or so. The peppers should begin to soften and the garlic should be fragrant. Use a very small amount of the stock if things get too dry.
  6. Return the sausage to the pan. Add the cumin and chili powder. Cook and stir for 2 - 3 minutes. Pour in the stock. Bring just to a boil. Reduce the heat to medium and simmer for 30 minutes or so.
  7. Add the reserved sweet potato and the drained beans to the pot and cook over low heat another 10 minutes. Squeeze the juice of the lime into the soup. Stir and taste to adjust the seasonings.
  8. Ladle into four soup bowls. Top with a few tortilla chips and some avocado cubes and serve.
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Roasted Brussels Sprout Panzanella

Roasted Brussels Sprout Panzanella
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Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Roasted Brussels Sprout Panzanella
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Panzanella salad in the winter? Absolutely! Roast your favorite veggies and toss them with your favorite bread and dressing. Who needs summer?
Servings
4
Servings
4
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
  2. Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 - 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
  3. Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
  4. Roast at 350 degrees for 35 - 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
  5. Pour the dressing over the mixture in the serving bowl and toss to coat.
  6. Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
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Sweet Potato and Butternut Squash Gratin

Sweet Potato and Butternut Squash Gratin
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The perfect holiday side dish that can also be a vegetarian main dish.
Servings
4
Servings
4
Sweet Potato and Butternut Squash Gratin
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The perfect holiday side dish that can also be a vegetarian main dish.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the squash and sweet potatoes in similar sized slices. Layer in a Gratin dish that has been coated with cooking spray. Set aside.
  2. In a medium fry pan melt the butter over medium heat. Add the sliced onions and cook stirring occasionally until the onions soften and just begin to brown.
  3. Add the dried cranberries and the herb leaves and cook for 2 - 3 minutes. Stir in the Wondra flour and continue stirring and cooking for another 2 minutes. Do not let the roux brown.
  4. Stir the milk in slowly and continue to stir until it is smoothly incorporated. Continue cooking, stirring frequently until the sauce has thickened. Remove from the heat.
  5. Immediately add 3/4 cup of the grated cheese and stir until the cheese melts and the sauce is smooth. Pour over the squash and potatoes, spreading to evenly cover the top.
  6. Cover with foil and bake in a pre-heated 350 degree oven for 35 minutes or so. Check that the potatoes and squash are tender.
  7. Sprinkle the remaining cheese evenly over the top and return to the oven uncovered. Bake another 10 minutes or so. The top should be golden brown and the sauce should be bubbling.
  8. Remove from the oven and allow to rest for at least 5 minutes before serving.
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Chex and Chocolate

Chex and Chocolate
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Servings
14 Cups
Servings
14 Cups
Chex and Chocolate
Print Recipe
Servings
14 Cups
Servings
14 Cups
Ingredients
Servings: Cups
Instructions
  1. Preheat the oven to 250 degrees. Combine the cereals, coconut and peanuts in a large bowl.
  2. Line 2 large rimmed baking sheets with foil. Lightly coat the foil with cooking spray. Set aside.
  3. In a medium saucepan over medium heat combine the butter, brown sugar, and corn syrup. Heat to boiling stirring constantly.Without stirring, boil for 5 minutes.
  4. Remove from the heat. Stir in baking soda and vanilla. Continue to stir until the mixture becomes fluffy and light. Pour the mixture over the cereal and stir gently to coat evenly.
  5. Divide the mixture between the 2 prepared baking sheets, spreading out evenly.
  6. Place in oven and bake for 1 hour. Stir and switch the baking sheet positions every 15 minutes.
  7. Remove from the oven and allow to cool. Stir every 10 minutes and gently break apart any large clumps.
  8. When mixture is completely cool, stir in the M & M's. Store in airtight containers.
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Mama D’s Cali-Itali Stuffing

Mama D's Cali-Itali Stuffing
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Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
  2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
  3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
  4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
  5. Add the seasonings that you are using along with the cheese and toss again to combine.
  6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
  7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
  8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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