Sweet Sausage and Apple Hash

Print Recipe
Sweet Sausage and Apple Hash
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble. Add the apples, potato, anaheim pepper, and onion, season with salt and pepper and the thyme. Cook stirring frequently for 20 minutes. Deglaze the pan with the juice and stir to evaporate.
  2. Cook the eggs any style. Place 2 on each portion of hash. Serve with toast slathered with the honey butter mixture. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Beef Bolognese

Original recipe found on The Cookie Rookie.  This was delicious, tasted like good home cooking.

Print Recipe
Beef Bolognese
Feel like a warm home cooked meal that is flavorful, this one is for you.
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Instructions
  1. In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside. Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned. Add ground chuck and break up and cook until meat only slightly pink. Season with salt. Add wine and cook until evaporated, stir occasionally. Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated. Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours. If liquid evaporates add 1/2 c water as needed. When done it is ready to serve. About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.

Lemon Basil Grilled Salmon

Original recipe found on I Wash You Dry

Print Recipe
Lemon Basil Grilled Salmon
Delicious quick and easy dish
Course Fish, Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 8 min
Servings
servings
Ingredients
Course Fish, Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 8 min
Servings
servings
Ingredients
Instructions
  1. Heat the grill to medium high heat. I put the salmon in tinfoil to avoid sticking. In a bowl mix butter, basil, lemon zest, garlic powder and salt and pepper. Brush the salmon filets with butter mixture. Cook until tender on grill. Grill the corn. Once done cut the corn kernels off and mix with remaining basil, salt and pepper, and cherry tomatoes. Serve the corn/tomato mixture over salmon and eat.

Lemon Pie

Print Recipe
Lemon Pie
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. For the crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
  3. For the pie filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice, and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes. Little bubbles will start to surface. Cover the crust if it starts to brown to much towards the end. Chill in the refrigerator for at least an hour before serving.
  4. For the whipped cream: Mix the cream, powdered sugar, and vanilla. Whip until fluffy and add to the cooled lemon pie. Slice and serve. Enjoy!
Recipe Notes

Recipe adapted from The Girl Who Ate Everything

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich.  Original recipe from Cooking Light.

Print Recipe
Mushroom French Dip Sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.