Deep Dish Pizza with Pepperoni, Olives, Onion and Mushrooms

It's been awhile since we made pizza this way, I like to call it deep dish style or pan pizza (remember those from back in the day at Pizza Hut?) Well, this is not heavy and greasy like those were. The dough ends up coming out light and airy for some reason and it's divine. The crust gets crunchy and golden brown but has a soft, airy center which makes for some dang good pizza if you ask me!

I already had all the ingredients in the fridge, including an open bottle of sauce so that's what inspired this meal. Like I've mentioned before Pizza dough from scratch and I have not become close pals just yet so I just pick up the dough at the local grocery store.


Deep Dish Pizza with Pepperoni, Olives, Onion and Mushrooms       

Serves 4-6

ingredients

• 1 lb prepared pizza dough
• 1 cup pizza sauce (we used some from a jar of sauce I had open to keep it simple)
• Toppings: Sliced pepperoni, Sliced red onion, Sliced olives, Sliced mushrooms, Shredded mozzarella and grated Parmesan Reggiano 

• Seasonings to taste:  Dried oregano, crushed red pepper flakes, garlic powder, kosher salt & cracked black pepper
• Optional: 2 tbsp melted butter (for brushing on the crust)

directions

1. Let dough rest at room temp for 1 hour.

2. Preheat oven to 450º. Lightly oil a cast iron skillet and lightly dust with some cornmeal. Roll the dough out on a lightly floured surface and form to the skillet.

3. Spoon on the sauce, add the olives and seasonings, then the cheese, pepperoni and veggies. Sprinkle a little bit more cheese on top before baking. Mix some garlic powder with the melted butter and brush along the crusts edge - oh yeah baby!

4. Bake for 20 minutes until crust has risen and is golden brown.

Serve up 2 slices per person and a big ole salad on the side, it really is a wonderful meal!!!

Pizza with salad, perfect meal!

Enjoy!

This recipe was created by Us.

Split Pea Soup

Oh what to do with all the ham leftovers from Christmas?!?! I say make soup, omelets, sandwiches (I like to call 'em Sammies), breakfast burritos... well, it seems that there are many possibilities. Well, here is one: Split Pea soup.

Well, here is a healthier take from one of my Cook This, Not That cookbooks. This version is definitely not the thick, creamy version I am used to, must be why it's healthier? I added some diced ham in addition to the ham bone at the end of the cooking process. Since you are using ham, wait to salt the soup until the end of the cooking process to ensure the dish doesn't end up being too salty.

This soup has delicious flavor and is great but part of me still loves the hearty, thicker version but this is certainly a recipe I would share and try again.

Split Pea Soup       

Serves 6

Split Pea Soup

ingredients

• 1 tsp EVOO
• 2 ribs celery, diced
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 10 cups no salt vegetable or chicken stock
• 2 medium red potatoes, diced (leave the skins on!)
• 1 smoked ham hock or bone from leftover ham
• 1-2 cups chopped ham (optional)
• 1 cup split peas
• 2 bay leaves
• Your favorite hot sauce, to taste

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

1.  Heat the EVOO in a large cast iron dutch oven over medium heat. Add the celery, onion, carrots & garlic and saute for 5 minutes, stirring occasionally. Add the stock, potatoes, split peas and bay leaves. Stir and then add the ham bone/hock. Bring to a boil, reduce the heat to a simmer and cover.

2. Cook for 40 minutes until the peas have softened and the soup is thick. If you like it thinner, add more stock until you reach the desired consistency.

3. Remove the ham bone, shred any meat clinging to the bone, add the diced ham (if using). Discard the bay leaf. Add the meat to the soup, season with S&P and some hot sauce to taste. Cook another 10 minutes until the meat is warmed through.

Serve with crusty bread if desired or just on it's own.

Enjoy!

This recipe was adapted from Cook This Not That, Skinny Comfort Foods.

Doggie Gingerbread Biscuits

I haven't ever made dog biscuits from scratch but decided to give it a whirl for the holidays this year. I discovered that they are much easier than making people cookies and I'm wondering why I haven't done this more often. Another added bonus is that I already had the ingredients on hand so talk about saving some mula on dog treats! My sweet girl seems to love these, I did notice that they soften up a bit if you store them in a sealed container but she didn't seem to mind at all.

I doubled the recipe so I could give them as gifts as well. Here is how I made them...

Gingerbread Biscuits for your four legged babies...      

Makes 24

Homemade Dog Treats

ingredients

• 3 cups whole wheat flour
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 cup plus 1 tbsp vegetable oil
• 1/2 cup molasses

directions

1. Preheat the oven to 325º. Lightly grease a cookie sheet. In a large bowl, sift together the flour, ginger and cinnamon. Mix in the oil, molasses and 1/2 cup water; let rest for 15 minutes.

2. On a lightly floured surface (I had to use a lot of flour to keep it from sticking to both the counter and the rolling pin), roll out the dough about 1/4" thick. Using cookie cutters, cut out the shapes and transfer to the baking sheet. Bake until firm, about 20 minutes.

Every pet is different, so check with your vet to see if this recipe is suitable for your dog. 

Enjoy!

This recipe was adapted from Everyday with Rachael Ray.

Mussels in White Wine

My brother made these delicious mussels for our family as an appetizer on Christmas Day. It was really fun for me to cook with him in the kitchen yesterday. We have made these in the past but they were probably the best we've had. He seared the bread in a hot skillet with some butter until crisp so we could mop up the delicious sauce at the bottom of the dish. The mussels were so tender and flavorful, this recipe is definitely a keeper!

A tasty idea for any leftover sauce (that is, if you have any) is to toss it with some cooked pasta or noodles of some kind.

Mussels in White Wine      

Serves 4-6 (appetizer)

Mussels in White wine

ingredients

• 3 lbs mussels
• 1/3 cup flour
• 2 tbsp unsalted butter
• 2 tbsp EVOO
• 5-7 shallots, minced
• 6 cloves garlic, minced
• 4 oz chopped canned plum tomatoes (1/2 cup)
• 1/2 tsp saffron threads (a pinch)
• 1/3 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 cup white wine (we used Clos du bois) Chardonnay

• 2 tsp Kosher Salt & 1 tsp Black Pepper

directions

1. Clean the mussels by putting them in a large bowl filled with 2 quarts of cold water and the flour. Whisk this mixture together, then gently pour the mussels in. Soak for 30 minutes. Drain and remove the "beard" from each with your fingers (this was already done by the store, so we didn't have to do this step). Rinse the mussels thoroughly with cold water. Discard any mussels whose shells aren't tightly shut.

2. In a large non-aluminum stockpot, heat the butter and EVOO over medium heat. Add the shallots and cook for 5 minutes, then add the garlic and cook for 3 more minutes, stirring occasionally. Add the tomatoes, saffron, parsley, thyme, wine, S&P and bring to a boil.

3. Add the mussels, stir well, then cover the pot. Now, cook over medium for 10 minutes until all the mussels are open, make sure to discard any that do not open. With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom of the pot! That would be terrible! Gently pour the mussels into a  large bowl and serve with a buttered, warm baguette.

Note: A quick trick for amazing garlic bread, is to rub a garlic clove over the sliced sides of a baguette, brush on some melted butter and warm in the oven or on a hot skillet.

Enjoy!

This recipe was adapted from Ina Garten.

Holiday Sweet Treats: Peppermint Bark, Cookies & Cream Truffles and Walnut Fudge

We decided to make some holiday candy for gifts this year and it turned out to be pretty fun little adventure. We snacked and had holiday music playing in the background, it was pretty fun! All 3 of these treats turned out to be so delicious and fairly easy to put together. Honestly, it was hard not to eat a ton of each one while we were making them. I pulled all the recipes from an allrecipes holiday magazine I got recently and tweeked some of them just a bit. Here is how we made them...

Peppermint Bark        

Peppermint Bark

ingredients

•20 peppermint candies
• 12 oz semisweet chocolate chips
• 4 Tbsp shortening
• 3/4 tsp peppermint extract
• 12 oz white chocolate chips

directions

1. Line lightly greased (I used baking spray) parchment paper on a baking sheet. Unwrap the candies and put in a ziploc bag. Using a mallet, finely crush the candies. (Note: don't do this until you are ready to use the candies so they don't stick together too much).

2. Put semisweet chocolate and 2 Tbsp shortening in a glass bowl over a pot of barely simmering water. Heat, stirring with a rubber spatula until melted. Stir in half the peppermint extract. Pour into the prepared baking sheet and spread evenly. Sprinkle half the crushed candies over the top. Set in freezer for 1 hour until set.

3. Put white chocolate and 2 Tbsp shortening in a glass bowl over a pot of barely simmering water. Heat, stirring with a rubber spatula until melted. Stir in the rest of the peppermint extract. Pour on top of the hardened chocolate and spread evenly. Sprinkle the res of the crushed candies over the top. Set in freezer for 1 hour until set.

Once hardened using a butter knife on a cutting board, break up the bark into small pieces. Layer between parchment paper (to prevent sticking) and in an airtight container up to 1 month.

Cookies & Cream Truffles        
Makes 3 1/2 dozen

Cookies & Cream Truffles

ingredients

• 14. 3 oz pkg of Oreo cookies
• 8 oz package cream cheese, softened
• 16 oz semisweet chocolate chips
• 1 Tbsp shortening

directions

1. Pulse cookies in a food processor until they form fine crumbs. Set aside 1/2 cup crumbs in a small bowl. Line a baking sheet with wax paper. Add cream cheese to remaining crumbs in the food processor. Plus until they are well combined. With dampened hands, shape the mixture into walnut size balls and set on the baking sheet.

2. Melt the chocolate and shortening in a glass bowl over a pot of barely simmering water. Stir with a rubber spatula until melted. Remove from heat.

3. Dip balls in chocolate using 2 forks to turn and coat. Lift out with the forks, allowing the excess chocolate to drip off. Transfer to the baking sheet and sprinkle the reserved cookie crumbs. Chill for about 1 hour until firm.

Transfer to an airtight container and store in fridge up to 2 weeks.


Walnut Fudge        
Makes about 2 pounds

Walnut Fudge

ingredients

• 18 oz semisweet chocolate chips
• 14 oz can sweetened condensed milk
• 1/4 cup butter
• 1 cup chopped walnuts

directions

1. Line an 8 x 8 baking dish with greased parchment paper (layer 2 pieces over top on another in crisscross pattern so it is easier to lift the fudge out and cut).

2. Put chocolate, milk and butter in a large microwaveable bowl. Heat on medium, stirring once or twice until melted (3-5 minutes). Stir in the nuts. 

3. Pour into the prepared dish. Chill until set about 2 hours. Cut into 1 x 2" piece and store in an airtight container up to 1 month.

Enjoy!

This recipe was adapted from allrecipes.

Cherry Chili Glazed Ham

This is maybe the 3rd time I have made this for the holidays and it's always a hit... the ham is juicy and the glaze is sweet with hints of spice. I made this for Christmas Eve dinner with Q's family.

I just love ham leftovers, so they are a must and I always go bigger than what we will eat the night we serve it. This leftover ham freezes really well too, we just slice it up and store in freezer bags. It's great for soups, sandwiches and breakfast burritos.

In general, I cooked the ham 20 minutes per pound so the ingredients below are for a 13.29 lb ham.


Cherry Chili Glazed Ham       

Serves 12-15

Cherry Chili Glazed Ham

ingredients

• 13.29 lb smoked, semi-boneless ham
• 1 cup cherry preserves
• 1/2 cup brown sugar
• 6 tbsp whole grain mustard
• 1 tbsp whole coriander seeds, lightly crushed
• 4 tsp chili powder
• 1/2 tsp ground ginger
• Pinch cayenne

• Pinch of Kosher Salt & 1 tsp Freshly Cracked Black Pepper

directions

1. Let the ham sit at room temp for at least an hour. Position the rack in the lower third of the oven and preheat to 325º. Using a sharp knife, score the top and sides of the ham lengthwise, making cuts about 1/4" deep and 1" apart. Rotate the ham 90º and repeat to make crisscross cuts.

2. Transfer the ham to a roasting pan lined with foil. Roast, rotating the pan once, until the ham is evenly browned and internal temp reads 125º in the thickest part of the ham. (Make sure the thermometer is not touching bone). Remove from oven.

3. Meanwhile, combine the next 8 ingredients in a small saucepan. Bring to a simmer, stirring until all of the sugar is dissolved. Remove from heat, set aside until ready to glaze. Note: I made the glaze the day beforehand and stored in airtight container in the fridge.

4. When the ham reaches 130º internal temp, increase the oven to 400º. Brush the top and sides of ham with the glaze and return ham to the oven. Roast for another 12-15 minutes until the surface is dark brown and sizzling. Remove from oven and add remaining glaze. Let rest at least 30 minutes before slicing and serving.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray Magazine.

Turkey Sausage Breakfast

We got to enjoy this tasty casserole on Christmas morning. I prepped all the ingredients so it would be easier to put together since it does have to bake for an hour. It is a healthier take on the usual sausage and hash browns breakfast because of the turkey sausage and the egg whites. I added a red bell pepper and green chiles to add not only more color but flavor as well. I also chose to brown the hash browns prior to mixing them up with the other ingredients which turned out to be a great choice.

For leftovers, just roll them up in tortillas with a little bit of hot sauce and sliced avocado... yum!


Turkey Sausage Breakfast       

Serves 8

Turkey Sausage Breakfast Casserole

ingredients

• 1 lb ground turkey breakfast sausage
• 8 large egg whites, lightly beaten
• 4 green onions, finely chopped
• 1/2 cup whole milk
• 4 oz shredded cheddar cheese
• 4 oz chopped green chiles
• 1 red bell pepper, seeded and chopped

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat the oven to 350º. Brown sausage in a cast iron skillet over medium heat until browned and cooked through. Remove and set aside on a plate. Add some oil to the skillet and the hash browns, salt, pepper & green chiles. Cook until potatoes are slightly browned. Remove from heat.

2. In a large bowl, mix all the ingredients together until well blended. Pour into a buttered 9 x 13 baking dish.

3. Bake for 1 hour, let cool slightly and serve.

Enjoy!

This recipe was adapted from allrecipes.

Peanut Butter Blossoms

We had a great time yesterday baking cookies with the girls for Christmas, I hope it becomes a new tradition. We made both sugar cookies and these Peanut Butter Blossoms. The girls had a blast helping measure and decorating these sweet treats too. The Peanut Butter Blossoms were fairly easy to put together and they taste great too. Here is how we made them... I didn't count exactly how many cookies it made but there was plenty for the 3 of us to take enough home to munch on.

Peanut Butter Blossoms       

Makes about 60 cookies

Peanut Butter Blossoms

ingredients

• 1 cup shortening

• 1 cup peanut butter
• 1 cup packed brown sugar
• 1 cup sugar
• 2 eggs
• 1/4 cup milk
• 2 tsp vanilla extract
• 3 1/2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/2 cup sugar for decorating
• candy kisses, unwrapped

directions

1. Preheat the oven to 375º. Line baking sheets with parchment paper.

2. In a large bowl, cream the shortening, peanut butter, brown sugar and 1 cup white sugar until smooth. Add the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla. Set aside.

3. In another bowl, whisk flour, baking soda and salt together. Gradually pour this mixture into the peanut butter mixture until well blended.

4. Shape tablespoons of dough into balls and roll in remaining white sugar. Place cookies 2 inches apart on baking sheets.

5. Bake each batch for 10-12 minutes until golden. Remove from oven and immediately press a chocolate kiss into each cookie. Let them cool completely before storing. Note: if you need to speed the cooling process, place baking sheets in the fridge and they will set rather quickly.

Enjoy!

This recipe was adapted from My Baking Addiction.

Chili Blanco

This recipe for white chili is definitely a keeper! I was a bit concerned with the amount of peppers going in that it would be too spicy for me, but it was not. You never can tell how spicy your peppers will be so if you are concerned about heat I would dial back the peppers or sub in less spicy peppers. I am fortunate enough to have authentic green Chile in our freezer straight from Hatch, NM so that definitely adds extra flavor to this dish!

I also put less meat than the original recipe called for and added an extra can of beans in its place. In addition, I also replaced canned hominy with corn in this dish. We don't particularly care for hominy so when a recipe calls for it, I sub in either potatoes or corn. The sweet, crunchy kernels were an excellent addition in my mind.

So here is how I made it...

Chili Blanco       

Serves 10

Chili Blanco

ingredients

• 1 Tbsp Canola oil
• 11 oz ground turkey
• 2 onions, diced
• 6 cloves garlic, minced
• 5 1/4 cups low sodium chicken broth
• 3 15-oz cans Cannellini beans, rinsed & drained
• 12 oz bag frozen corn
• 4 green chiles, roasted, peeled, seeded & chopped (or 2  4-oz cans diced green chiles)
• 1 large jalapeno, seeded & minced
• 1 medium poblano, seeded & diced
• 1 lime juiced
• 2 Tbsp ground cumin
• Handful of cilantro leaves roughly torn

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat a dutch oven over medium heat. Once pot is hot, add the oil and the turkey, onions & garlic. Season with some S&P and cook until turkey is browned and cooked through. Drain off fat.

2. Add the broth, beans, peppers, lime juice, cumin, salt and pepper to taste. Bring to a boil, reduce heat and cover. Simmer for 40 minutes, stirring occasionally. During the last 10 minutes of cooking add the frozen corn.

3. Remove from heat and stir in the cilantro.

Serve with warm tortillas/cornbread on the side. We also added some diced avocado and I stirred in a dollop of sour cream in mine.

Enjoy!

This recipe was adapted from BHG Soups & Stews

Mushroom-Blue Cheese Sliders

Sliders = Mini burgers, what a wonderful idea! I can't say that I've made sliders often and I am wondering why not (scratchin' head inserted here). They are the perfect size and portion to satisfy those "burger cravings" that come along every so often.  I picked up some slider potato rolls and they are just so tasty on their own, right? Well, let me tell you toasted up with a little bit of steak sauce on each side really does the trick on these little burgers.

I prepared 2 sliders for each of us with a side of sweet potato fries and balsamic brussel sprouts. It was a nicely balanced meal. Check it out...

Mushroom-Blue Cheese Sliders       

Serves 2

Mushroom-Blue Cheese Sliders

ingredients

• 2 tsp EVOO
• 1 clove garlic, minced
• 1 1/2 cups sliced shrooms
• 1/2 lb ground sirloin
• 2 Tbsp steak sauce
• 1/4 cup crumbled blue cheese
• 4 slider rolls (I used Martin's potato rolls)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.Heat a cast iron skillet over medium heat. Add the EVOO and garlic and saute for 1 minute. Add the shrooms and cook for 3 minutes or until they are golden brown. Don't stir the shrooms around too much, just let them brown. Season with S&P. Remove from the skillet and set aside.

2. In the same skillet, heat over medium. Season the beef with S&P and form into 4 patties, do not over work the meat! Brush each patty with some steak sauce. Add the burgers to the hot skillet and cook for 3 minutes on first side. Then, flip them and add the cheese crumbles to the cooked side of each burger. Cook for 3 minutes and remove.

3. While the skillet is still hot, brush each side of the buns with some steak sauce and toast the rolls. Serve the burgers on the buns topped with shrooms.

Enjoy!

This recipe was adapted from Cook This Not That.

Warm Goat Cheese & Walnut Salad

This was such a creative idea to bread the cheese and bake it so you have these crispy bites of cheese throughout the salad. I would have added some fruit to this dish such as sliced pears, apples or dried cranberries to add a hint of tart sweetness to the dish as well. But really, it was a delicious salad and we both really enjoyed it.

Warm Goat Cheese & Walnut Salad        

Serves 2

Warm Goat Cheese & Walnut Salad

ingredients

• 2 oz goat cheese
• 1/2 cup bread crumbs
• 1/2 tsp dried thyme
• 1 egg, slightly beaten
• 1/8 cup walnuts
• 4-6 cups salad greens (I used chopped Romaine)
• Balsamic Vinaigrette (recipe follows)

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Slice the goat cheese into 4 disks, reshaping if they fall apart on you. Dredge in egg then the bread crumbs seasoned with thyme. Place on a plate and set in freezer for at least 15 minutes. I left mine in about 30 minutes give or take.

2. Preheat the oven to 450º. Line a baking sheet with foil coated with nonstick spray. Place the slices of goat cheese on the baking sheet and bake for 10 minutes until golden and the cheese is soft. Remove from the oven and toss the walnuts on the baking sheet. Turn the oven off and toast the nuts just until you start to smell them and they are golden brown. Don't multi-task at this point, nuts burn fast so keep an eye on 'em!

3. Toss the lettuce with the vinaigrette and top the salads with the cheese and toasted walnuts.

Balsamic Vinaigrette
Place 1 Tbsp minced red onion, 2 Tbsp Balsamic Vinegar, 1/4 cup EVOO, S&P in a small jar. Seal the jar and shake until all the ingredients are mixed well. Set aside until ready to toss the lettuce.

Enjoy!

This recipe was adapted from Cook This, Not That.

Hummus

I finally got a hummus to be smooth and creamy - with a garlic and lemon flavor to it. I've tried buying pre-made hummus but they just aren't very flavorful to me. It's a cinch to make, just toss everything into a blender or food processor and pulse away! I am going to experiment and try adding hot sauce and/or roasted garlic next time. I must say though that this version is simple and flavorful. Some suggested dippers that we enjoy are carrot sticks, black olives, celery or pita chips. My favorite pita chips are the multi grain and simply naked with sea salt flavors.

Hummus       

Makes 3 cups

Hummus

ingredients

• 16 oz can chickpeas, rinsed and drained
• 2 Tbsp honey tahini
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• Juice of 1 lemon
• 1/4 cup EVOO

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Place the chickpeas, tahini, garlic, cumin and lemon juice in a food processor. Pulse several times until the beans are broken down a bit.

2. White the motor is running, slowly drizzle in the EVOO until a smooth paste has formed. Season with S&P.

I've found that if you let the hummus set in the fridge up to overnight to let the flavors meld together, it's even better!

Enjoy!

This recipe was adapted from Cook This Not That.

Shrimp & Broccoli Lo Mein

Q and I were divided on this meal but it's really only because of the shrimp. Q doesn't "love" shrimp and I do... but he tolerates it every once in awhile just because I enjoy eating it. Aw, what a guy, right? This dish has wonderful flavor and remains light even though there is pasta involved. It comes together quickly so it makes for a perfect hectic, weeknight dinner.


Shrimp & Broccoli Lo Mein       

Serves 3-4

Shrimp & Broccoli Lo Mein

ingredients

• 4 oz whole wheat spaghetti
• 2 tsp vegetable oil
• 1 Tbsp finely chopped scallions
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 1/2 lb medium shrimp, peeled & deveined
• 1/2 bunch broccoli, cut into florets
• 1 cup vegetable broth
• 1/2 tbsp cornstarch
• 1/2 tbsp soy sauce
• 1 tsp sesame oil

• Kosher Salt & Freshly Cracked Black Pepper

directions

1.Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.

2. Heat a large skillet over medium heat and add 1 tsp vegetable oil, then add half the scallions, ginger and garlic. Stir fry for 1 minute, then add the shrimp and cook for about 5 minutes until cooked through. Remove and set aside on a plate.

3. Next, add the remaining oil and add the scallions, ginger and garlic, cook for 1 minute, stirring. Add the broccoli and cook another minute. Add the 1/4 cup broth and cover, cook until broccoli is just tender about 5 minutes.

4. Whisk the cornstarch and 1 tbsp water in a bowl, then whisk in the remaining broth soy sauce and sesame oil.

5. Return the shrimp to the skillet along with the broth mixture. Bring to a simmer and cook stirring until thickened about 1-2 minutes. Add the pasta to the mix and toss until the noodles are coated well.

Enjoy!

This recipe was adapted from Food Network Magazine.

Stew with Sausage, Potatoes, Onions and Cabbage

This is a perfect meal on a cold night... it'll warm you up right away! We really enjoy beef kielbasa sausage and I had some potatoes and cabbage on hand already. I found this recipe via pinterest and voila a perfect meal emerged at the last minute. I just love when that happens, ya know? You don't have to run out to the store to get anything, you can just whip up a tasty meal on a whim. Win!

So, this is a very simple meal to put together. I'd imagine this would do well in a slow cooker but it really doesn't have to cool all that long. So here is how I made it...

Stew with Sausage, Potatoes, Onions and Cabbage       

Serves 6

Stew with Sausage, Potatoes, Onions & Cabbage

ingredients

• 1 tbsp EVOO
• 14 oz beef smoked sausage cut into bite-size pieces
• 1 onion, thinly sliced
• 1/2 head cabbage, thinly sliced
• 1/4 tsp ground caraway seeds
• 2 cloves garlic, minced
• 4 cups beef or chicken stock
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp fresh parsley, chopped

• Kosher Salt & Freshly Cracked Black Pepper
Country bread for mopping

directions

1.  Heat a large dutch oven over medium high heat, add the EVOO and the sausage. Cook sausage 4-5 minutes until they start to brown, add the onions and stir. Cook another 3-4 minutes until onions start to brown. Add the Cabbage and cook 3-4 minutes until cabbage starts to brown. Add some black pepper, caraway seeds, pinch of salt, garlic and stir. Add the stock and stir. Bring to a boil, then reduce the heat and cover. Simmer for 30-40 minutes.

2. Turn the heat off and add the vinegar and parsley. Stir and serve with crusty bread for mopping.

Enjoy!

This recipe was adapted from The Cozy Apron.

Cranberry Nut Granola

Why is granola so expensive at the stores? It's really tough to bite the bullet and buy a bag. I decided to try to make some granola because I had some fresh cranberries leftover from the holidays and didn't know what to do with them. Then I saw that Food Network had a "Cranberries" insert in their magazine and there's all sorts of fun things to do with Fresh Cranberries. I chose this granola to start with and it was so tasty. Quinton has suggested I make this from now on, or any type of homemade granola going forward. So I guess this recipe is a keeper. I've made this recipe twice now and the first time I used salted pepitas and this time around I used up some sliced almonds. They both turned out great and here is the basic recipe...

Cranberry Nut Granola       

Makes about 3 cups

Cranberry Nut Granola

ingredients

• 1/4 cup brown sugar
• 1/4 cup vegetable or coconut oil
• 1/4 cup maple syrup
• 2 cups old fashioned oats
• 1 cup fresh cranberries
• 1 cup salted nuts
• 1/2 tsp cinnamon

directions

Whisk together the first 3 ingredients. Toss with the rest of the ingredients in a large bowl. Line a baking sheet with foil and coat with non stick spray. Spread granola on the baking sheet in an even layer. Bake at 300º, stirring occasionally for 1 hour. Let cool and store at room temperature.

Enjoy!

This recipe was adapted from Food Network.

Drip Beef Sandwiches

This was a wonderful delicious and comforting meal not to mention a cinch to make. These kind of meals come in handy mostly because of the leftovers. As this sits in the fridge the flavors get even better. Some alternate ideas for leftovers are to make tacos or quesadillas for lunch or dinner. I added roasted mushrooms to the mix and some sliced Havarti cheese. 

Drip Beef Sandwiches        

Serves 10-12

Drip Beef Sammies with Caramelized Onions & Roasted Mushrooms

ingredients

• 3-4 lb boneless beef chuck roast
• 2 Tbsp butter
• 2 Tbsp canola oil
• 2 cups unsalted Beef Stock
• 1 Tbsp dried rosemary
• 1 jar peperoncinis
• 8 oz sliced mushrooms, roasted at 300º tossed with EVOO, S&P
• 2 red onions, thinly sliced and sauteed on low in 1 tbsp butter until caramelized
• Toasted deli rolls
• Sliced Cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Season the chuck roast on all sides with S&P. Melt the butter and canola oil in a large dutch oven over high heat. (Make sure to crack a window b/c it will get smokey in the house!). Sear all sides of the roast until crispy and browned well. Pour in the beef stock and 1 cup water. Add the rosemary, jar of peperoncinis (with juices). Cover the pot and simmer 4-5 hours until the meat is falling apart.

2. Remove the roast from the pot (careful, it might fall apart on you!). Shred and discard any fat. Return the meat to the cooking liquid to keep warm and soak up those yummy juices.

3. Slice wedges of the bread and add a slice of cheese, meat, peppers. Top off with mushrooms and onions. Serve some cooking liquid on the side in a small bowl for dipping.

Enjoy!

This recipe was adapted from Pioneer Woman.