Sweet Sausage and Apple Hash

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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

Chicken Lime Soup

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Chicken Lime Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Grilled Chicken with Cobb Salad

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Grilled Chicken with Cobb Salad
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Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Sausage Pizza with Spinach Salad
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Danish Split Pea Soup With Dill
Packed full of flavor.
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. 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.