Recipes

[VaBelle35]

This is my breakfast sausage recipe.  I like to make my own so that I can use organic ground pork and control the ingredients.  This is the closest I have found to frozen breakfast sausage.  I like mine very flavorful, so I use 1 lb of ground pork for this recipe and leave all the herbs/spices the same.  I will also make a double batch as this freezes very well.  I flash freeze the patties and then I can take them out one at a time.

BREAKFAST SAUSAGE

Ingredients

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon ground black pepper

1/4 teaspoon dried marjoram

1 tablespoon brown sugar

1/8 teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork

Directions

1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

NEXT INGREDIENT:  DRIED SAGE

[Bluffbaker]

Cornbread Dressing

8 to 12 Servings

1 (6.5 oz.) pkg. yellow cornbread mix

1 (6 oz.) pkg. Mexican cornbread mix

15 biscuits (canned, frozen or homemade)

1 stick butter

3 onions, finely chopped

6 celery stalks, finely chopped

6 eggs, beaten

2 tsp. salt

pepper to taste

2 tsp. poultry seasoning

4 tsp. sage

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

milk

Cook cornbread and biscuits; cool.  Chop into very fine crumbs using a food processor.  Mix to evenly distribute.  Chop onions and celery in a food processor.  Melt butter and cook onions and celery for about 15 minutes until wilted.

Add eggs to the bread crumbs.  Stir in salt, pepper, poultry seasoning and sage.  Stir well; mixture will be very thick.  Stir in cooked vegetables.  Add chicken broth, adding additional broth, if necessary.  Add milk so the mixture is the consistency of thick cake batter. 

Pour mixture into a greased 13 x 9 x 2-inch pan and a greased 9-inch square pan.  Cover each pan with foil and bake at 350° for 45 minutes. Remove foil and bake for 15 minutes to brown the top. 

Next Ingredient:  Green Pepper

[walker]

Bluffbaker.....are you sure you want to have 'cloves' as next ingredient since you had previously asked for it?  If so, I will post a recipe or maybe you want to make another choice (?)

[Bluffbaker]

Oops!  Thanks, @walker for reminding me that I chose cloves not too long ago.  I've got so much going on this week, I can't keep anything straight!  I changed the next ingredient to green pepper.

[Katcat1]

This a easy but delicious recipe.

Paella

One 2-1/2 lb. chicken cut up.  I am not fond of wings or thighs so I use 4 breasts and 4 legs.  Breasts should be small to med. in size.

6 T virgin olive oil

1 med. chopped green pepper

1 med. chopped red pepper

1 chopped sm to med onion

1 clove garlic minced

2 cans Campbell's chicken broth (use this brand you want this amount of ounces)

1-1/2 c long grain rice (I use Uncle Ben's)

Small vial of saffron, crush up use all of it

3/4 lb. frozen shrimp  (if you decide to use cooked shrimp add the last 5 minutes just to heat)

One package of frozen peas

One package of frozen artichoke hearts

Brown chicken in olive oil; remove to covered roaster.  Add peppers, onion and garlic to remaining oil in skillet until tender; add 1 cup water and then pour over chicken in roasting pan.  325 oven cover roasting pan and cook for 35 to 40 min.  Add uncooked rice, chicken broth and saffron.  Cook covered 35 minutes. 

Meanwhile thaw frozen items shrimp, peas & artichoke hearts.  Add:  shrimp, peas & artichoke hearts and cook for 45 minutes.

If you are having a larger party and need more chicken brown in oil, add garlic, peppers, onion and place in separate cooking dish covered and cook.  Depending on how much extra chicken is needed it can be 45 to 1 hr.

If you follow this recipe exactly this recipe will turn out everytime.  You can also keep on 200 low oven, if needed until your company arrives.  Serve with a mandarin orange, almond salad and crusty bread and unsalted butter.

NEXT INGREDIENT:   long grain rice

[GenXmuse]

I never made chimichurri sauce until this year and now I can’t get enough of it.  This dish is delicious and easy

Chimichurri Chicken and Rice

Total Cost $5.25 recipe / $1.34 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1.25 cups each

INGREDIENTS
CHIMICHURRI
1/4 cup extra virgin olive oil $0.52
2 Tbsp red wine vinegar $0.20
1/2 tsp dried oregano $0.05
1/4 tsp cumin $0.03
Pinch red pepper flakes $0.02
1/4 tsp salt $0.02
1 clove garlic $0.08
1/2 cup fresh parsley, chopped $0.30
1/2 cup fresh cilantro, chopped $0.25

CHICKEN AND RICE
1 Tbsp olive oil $0.13
1 boneless, skinless chicken breast (3/4 lb.) $1.42
Pinch salt and pepper $0.05
1 yellow onion $0.41
2 Roma Tomatoes $1.00
1/2 cup frozen peas $0.21
1 cup long grain white rice $0.66
1.5 cups water $0.00
1/4 tsp salt $0.02

INSTRUCTIONS
Prepare the chimichurri first to allow time for the flavors to blend. Combine the olive oil, red wine vinegar, oregano, cumin, red pepper flakes, and salt in a bowl.

Pull the parsley and cilantro leaves from the stem and finely chop them. Mince the garlic. Stir the parsley, cilantro, and garlic into the bowl with the oil, vinegar, and spices. Set the chimichurri aside.

Cut the chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown.

While the chicken is browning, dice the onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).

While the onion is sautéing, dice the tomatoes. Once the onions are soft, add the diced tomatoes and sauté for about two minutes more, or until they begin to break down.

Add the chicken back to the skillet along with the frozen peas, uncooked rice, water, and 1/4 tsp salt. Briefly stir to combine all the ingredients.

Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.

After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy.

Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.

Next Ingredient: CARAMEL

[walker]

Quick CARAMEL Sauce     (A Pioneer Woman Recipe)

1 cup packed brown sugar

1/2 cup heavy cream

4 Tablespoons butter

1 Tablespoon vanilla extract

pinch of salt

Combine brown sugar and cream in saucepan.  Then add butter, vanilla and salt. Stir the mixture over medium heat as it melts.  Then let it come to a gentle boil and bubble up for 2-3 minutes.

Let the sauce cool in pan for 5 minutes, then transfer to a jar.  Store in refrigerator.  It will become more solid as it chills.  To serve scoop out the amount you need and place in a microwave safe bowl.  Heat for 20 seconds or until melted and warm.  You can serve it warm, straight out of the saucepan also.  Drizzle over your favorite ice cream.

NEXT INGREDIENT ..... CHERRIES, fresh or in can/jar

[VaBelle35]

Maple- Pecan Apple and Cherry Crumble This is in my to-do pile. Preparation Time:- 20 minutes Cooking Time:- 50 minutes Serves:- 8 It is a delicious apple dish with cherry. Recipe is quite simple which is worth a try. Ingredients Cooking spray 2 pounds baking apples 2 tablespoons maple syrup 1/3 cup dried cherries 2 teaspoons fresh lemon juice 1/4 teaspoon ground nutmeg 5 tablespoons unsalted butter 1/4 cup rolled oats 1/4 cup finely chopped pecans 3 tablespoons all- purpose flour 3 tablespoons light brown sugar pinch kosher salt Low fat Greek yogurt (optional) Instructions 1. Firstly preheat oven to 375°F. Lightly coat an 8- inch square baking pan with cooking spray. 2. Quarter, peel and core apples, if the apples are still big then cut the quarters in half again. Now add it to a large bowl and add maple syrup, dried cherries, lemon juice, and nutmeg. Now melt 2 tablespoons butter and toss into apple mixture. Stir it until its coated. 3. Now in a separate bowl, mix oats, pecans, flour, sugar, and salt. Now cut the remaining 3 tablespoons butter into small pieces and add it to the oat mixture. Now blend it with your fingers until the large crumbs are formed. 4. Now you just need to pour the apples into the prepared baking pan and topped it with the layer of the crumble mixture. Bake the mixture for 45 to 50 minutes or until the apples are very tender and the topping is golden brown. Now transfer the pan to a wire rack to cool for 15 to 20 minutes. Serve it warm. Note You can also serve it with a dollop of low fat Greek yogurt if you desire. NEXT INGREDIENT: CABBAGE

[Katcat1]

@Bluffbaker  try some breakfast sausage in your cornbread dressing next time.  I make my cornbread (sometimes I used Jiffy cornbread mix & use 2 boxes in an 8x8 pan).  Then I buy hot breakfast sausage in the roll and cook slashing into it with a big fork or spoon so it crumbles, drain fat and add to your cornbread and add your other ingredients.  Your recipie is somewhat different from mine but it sounds very good and I think you will like the sausage for a change.  If you don't like hot then buy regular sausage.  Happpy Holidays.  

[GenXmuse]

DANISH CABBAGE SALAD WITH RADISHES AND CANDIED BACON

I make this regularly in my home. The candied bacon really makes it special and takes away some of the bitterness of the cabbage. 

Serves: 4
INGREDIENTS

½ of small cabbage (about 8 oz), thinly sliced into 1 inch strips
½ cup green peas, shelled
4 large radishes, thinly sliced
2 handfuls of sprouts (broccoli, kale or alfalfa will work)
4 strips bacon
2 tablespoons coconut sugar ( I use regular sugar)
2 tablespoons maple syrup
1 tablespoon butter
For the honey-mustard vinaigrette:
1 tablespoon Dijon mustard
2 small garlic cloves, finely minced or pushed through garlic press
1 teaspoon honey
3 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

Preheat the oven to 325 F.

Put coconut sugar in a shallow bowl.

Add maple syrup in a second shallow bowl. Dip bacon into a maple syrup first and then coat it with a sugar.

Place on a parchment lined baking dish and bake for 25 minutes. Once the bacon is baked, let it cool and cut into lardons.

Meanwhile, heat butter in large skillet and over medium heat. Add cabbage and cook until browned around the edges, around 4-5 minutes.

In a large bowl, add fried cabbage, bacon lardons, radishes, green peas and sprouts. In a small bowl combine all ingredients for the vinaigrette and drizzle the vinaigrette over the salad.
Serve immediately.

Next Ingredient: Garam Masala