Sweet Sausage and Apple Hash

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Instructions

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.
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

Chickpea and Potato Curry

This is a vegan dish which is good served with fry bread or flatbread, and a salad.

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Servings

Ingredients

1 1/2 cups dried chickpeas soaked overnight in 5 cups water
2 Tbsp cilantro chopped
2 green onions whites, cut into fine rounds, greens finely chopped
1 Tbsp parsley finely chopped
2 tsp fresh thyme finely chopped
1 serrano chili finely chopped
2 tsp salt
1/4 cup canola oil
1 med onion finely chopped
2 garlic cloves mashed to a pulp
4 tsp currypowder
2 med potatoes peeled and cut into 1 x 3/4" in. chunks
2 tsp garam masala

Instructions

Drain chickpeas. In a medium pot, add 6 cups of water to the soaked chickpeas and bring to a boil. Turn the heat down to low, cover, and cook gently for 1 to 3 hours, or until the chickpeas are very tender. Drain, reserving the cooking liquid.
Put the drained chickpeas in a bowl. Add the cilantro, green onions, parsley, thyme, chili, and 1 tsp. of the salt. Mix gently and set aside.
In a large wide pot or deep frying pan, heat the oil over medium-high heat. When hot add the onion and stir and fry for about 4 minutes, or until the onion pieces turn brown at the edges. Put un the garlic; stir and fry for another minute. Now add the curry powder and stir once or twice. Quickly add the potatoes, the chickpeas, their reserved liquid, the remaining salt, and enough water to barely cover the potatoes and chickpeas. Bring to a boil. Turn the heat to low, cover, and simmer gently for 30 minutes. Stir in the garam masala and cook another 5 minutes. Serve hot. Enjoy!

Recipe Notes

Recipe adapted from World Vegetarian

Oven Fried Southern Hot Honey Chicken

I have been hunting for a good oven baked fried chicken and alas I found it. Original recipe found on Half Baked Harvest. This is moist and full of flavor.

Oven Fried Southern Hot Honey Chicken

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs boneless chicken breasts I halved these
1 c buttermilk
2 tsp salt
3 c corn flakes finely crushed, I used food processor
3 tbsp flour
1 tbsp fresh thyme chopped
olive oil for brushing

Hot Honey

6 tbsp butter
2 tbsp honey
1-3 tsp cayenne depends on your spice level
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
salt

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs boneless chicken breasts I halved these
1 c buttermilk
2 tsp salt
3 c corn flakes finely crushed, I used food processor
3 tbsp flour
1 tbsp fresh thyme chopped
olive oil for brushing

Hot Honey

6 tbsp butter
2 tbsp honey
1-3 tsp cayenne depends on your spice level
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
salt

Instructions

Add chicken to gallon bag with zip top and pour in the buttermilk and salt. Toss well and refrigerate for 20 minutes. Preheat oven to 425. Line baking sheet with parchment. Add cornflakes, flour, thyme and salt to flat based medium bowl. Stir well. Remove the chicken from buttermilk mixture and dredge through the cornflake mix. Press gently to coat well. Place on baking sheet. Lightly brush the chicken with olive oil. Cook in oven for 15-20 minutes and then turn the chicken and cook for the remaining 10-15 minutes. In a small pot add the butter, honey, cayenne, chili powder, paprika, garlic powder and salt. Let it melt thoroughly. Once chicken is out drizzle hot honey on it. I let it sit for about 5 minutes and serve.

Light Chicken Enchiladas

Lightened up chicken enchiladas that are full of flavor.

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Servings

Ingredients

2 Tbsp olive oil
1 jalapeno seeded, and sliced
3 garlic cloves smashed
1 1/2 tsp fresh thyme chopped
1 med white onion minced
1/2 lb boneless skinless chicken breast halved lengthwise
3-4 tomatoes roughly chopped
1/2 tsp allspice
8 corn tortillas
1 1/2 cups muenster cheese shredded (about 6 oz.)
1 cup mixed parsley and cilantro chopped

Instructions

Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!

Recipe Notes

Recipe adapted from Food Network.

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light