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

Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Grilled Chicken with Cobb Salad

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Servings

Ingredients

4 boneless skinless chicken breast
1 sm onion cut into 1/2 in. thick rings
1 cup buttermilk
2 garlic cloves smashed
salt and pepper
4 slices bacon
3 lg eggs
1/4 cup vegetable oil
4 tsp white wine vinegar
1 Tbsp dijon mustard
2 hearts of romaine lettuce chopped
1 tomato chopped
1 avocado chopped
1/3 cup blue cheese crumbled

Instructions

Pound the chicken between two sheets of plastic wrap with a mallet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, garlic, 1/2 tsp salt and pepper. Refrigerate for at least 30 minutes and up to 4 hours.
Meanwhile cook the bacon in a medium skillet over medium heat, turning, until crisp about 8 minutes. Remove to a paper towel lined plate to drain. Reserve the drippings for the dressing. Chop the bacon.
Fill a small with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water, continue cooking the remaining eggs for an additional 6 minutes, then drain and cool.
Make the dressing. Remove the 4 minute egg from the ice water and carefully peel and transfer to a blender. Add the oil, bacon drippings, 1/4 cup buttermilk, vinegar, mustard, 1/4 tsp salt and pepper. Blend until smooth and slightly thick. Refrigerate at least 15 minutes.
Preheat the grill to medium-high. Lightly brush the grill with oil. Drain the chicken, and onion, discard the garlic. Pat the chicken dry, lightly season with salt and pepper. Grill the chicken turning once until cooked through, about 8 minutes. Grill the onion turning occasionally until lightly charred about 10 minutes. Roughly chop.
Peel and chop the eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese, and 1/4 cup of the dressing in a large bowl. Divide the chicken among plated and top with the salad, bacon, and eggs. Drizzle with the remaining dressing. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Sausage Pizza with Spinach Salad

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Instructions

Preheat over to 450F. Cut pizza dough in half. Stretch pizza dough into rectangles on a floured surface. Put parchment paper on baking sheets and place pizza dough on sheets. Bake in oven until brown in spots about 8-10 minutes.
Meanwhile heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the sausage and cook until no longer pink breaking up into pieces with a wooden spoon, about 4 minutes.
Sprinkle the crust with the cheese, top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 5-8 minutes. Sprinkle with the oregano.
Meanwhile, make the salad. Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, red peppers, artichoke hearts and red onion in a large bowl with the vinegar and 1 Tbsp olive oil, season with salt and pepper.
Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Danish Split Pea Soup with Dill

Original recipe found on rhubsarbarians

Danish Split Pea Soup With Dill

Packed full of flavor.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Instructions

I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.