Sausage Soup

This recipe is based on this from allrecipes.com

INGREDIENTS:

6 (4 ounce) links sweet Italian sausage ( I can only find a pack of 5 big sausages which I then use 3 of and have to pull the gross casing of off so I can break it up to cook it)
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 can diced tomatoes with liquid
1/2 tsp dried parsley
2 teaspoons dried basil
8 cups chicken broth
1/2 package gluten free orzo (I dont even know if that exists so I just broke up GF spaghetti into little pieces.  You could even omit the pasta altogether.)
1 (10 ounce) package chopped frozen  spinach, thawed and squeezed dry ( I used 3 cups fresh)
freshly grated Parmesan cheese to taste

DIRECTIONS:
1. Place the sausage in a large pot over medium heat, and cook until evenly brown. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

Pumpkin Dip

I've been steadily plowing my way through pumpkin recipes; it seems my pumkin craving is even more pronounced this year.  Luckily, Pinterest has kept me well supplied with yummy things to try.  Original post of this recipe is here.  I've taken this dip to a couple different events and it's been a huge hit.  Start thinking Christmas parties now that Thanksgiving is over...

Dip:
8 oz package of cream cheese, softened
1 cup powedered sugar
15 oz can of pumpkin
1 teaspoon vanilla
1/2 teaspoon cinnamon

Apple slices for dipping

Mix everything together in a bowl using a hand mixer/beaters.  Store in the fridge until ready to serve.  Top with candied pecans to make it extra yummy and serve with apple slices!

Candied Pecans:
1 cup pecan halves
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon brown sugar, packed

Preheat oven to 350 degrees.

Melt butter in a sauce pan over medium heat.

Add maple syrup and brown sugar and stir to combine.

Add pecans and stir to coat.

Spread pecans on a baking sheet lined with parchment paper.

Bake pecans for 5-6 minutes or until golden brown and fragrant.

Cool completely and then coarsely chop.

"Corn" dog bites

Who doesn't enjoy a good corn dog?  Jenna sure does - that's her little hand trying to reach the plate as I snapped the picture!  A corn dog is probably the one thing I missed having at the state fair this year.  Lucky pinterest had me covered!  Check out the original post here.  These were so quick to whip up and tasted super amazing!  Grab some ketchup or mustard and go to town!

1/4 cup melted butter
3 eggs
2 tablespoons honey
1/4 cup almond flour, firmly packed
2 tablespoons coconut flour, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3-4 hot dogs, cut into 1/2 inch pieces

Preheat oven to 325 degrees.
Whisk together melted butter, eggs, and honey.
Stir in the flours, baking soda, and salt.
Scoop into a greased mini muffin pan, about 1 tablespoon of batter in each cup.
Place 1 hot dog piece in each muffin.
Bake for 14-17 minutes, until golden brown.

Garlic Basil Squash

Little yellow summer squash have long been a problem for me.  I know they're healthy, but I don't love them.  I don't even know what to do with them.  I used to throw them in a pasta dish with some zucchini and tomatoes, but even then, they were the pieces that got picked around and left behind in the serving bowl...and not just by me!  Joey feels the same way.  You see the problem.  So when we got like 6 of these bad boys in our bountiful basket I knew I had to find something!  Can't just let them go to waste.  Some googling later and I found the only recipe I will ever make with summer squash (Thank you Everyday Paleo!).  It is soooo good.  There is so much flavor you don't even know you're eating squash - perfect!  However, you will know you're eating garlic, and so will everyone around you, so don't bring the leftovers to work the next day.

2 lbs summer squash, cut into bite size pieces
1 red onion, thinly sliced
8-10 garlic cloves, thinly sliced
1/4 cup coconut oil
sea salt and black pepper to taste
1/2 cup fresh basil, finely diced

Preheat oven to 450 degrees.  Toss everything except the basil together in a glass 9x13 baking pan, and bake for 30 minutes, stirring halfway through.  Once it comes out of the oven, toss the squash with the fresh basil and get ready to enjoy your new favorite summer squash dish!

Nutella Hot Cocoa

Thank you Pinterest for giving me yet another fabulous idea to try.  This hot cocoa is so yummy I've made it several times already!  It's not too sweet, which is just how I like it, and it seriously even better topped with homemade whipped cream.  Don't say I didn't warn you.

1 cup regular unsweetened almond milk
2 1/2 tablespoons of Nutella
1 tablespoon of unsweetened cocoa
pinch of salt

In a small saucepan heat all the ingredients over medium heat.  Whisk together until smooth and creamy.  Serve in a mug topped with whipped cream or marshmallows.  Enjoy!

Green Chili Stew

Green Chili Stew

(with minor changes as usual)

INGREDIENTS:

1 tablespoon olive oil
2 pounds cubed beef stew meat (I used one and it was plenty)
1 onion, chopped
1 (10 ounce) can diced tomatoes with
green chile peppers (aka Rotel)
1 1/2 cups beef broth (I used 3 cups)
1 (4 ounce) can chopped green chile
peppers
1 teaspoon garlic salt (I think I just added a clove of minced garlic instead)
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

2 cups frozen corn

DIRECTIONS:
1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender. Then add in the corn and simmer for 5 more minutes.  

So yummy and has a little kick from the Rotel.

Spiced Pear and Pomegranate Salad

If you're looking for a fun new recipe to spice up your holiday meals, then this is the one for you!  Pomegranates, in addition to being delicious, always seem so festive, and are one of my favorite winter fruits.  This salad is super quick to throw together and always gets rave reviews.  The recipe is just a jump off point, as I always use more fruit than it calls for.  Also, if you want to save time and don't care as much for presentation, you can skip peeling the pears; it will still taste delicious.

3 pears, peeled and cut into slices
1 pomegranate, (skin and membrane removed)
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Place the pears and pomegranate seeds (arils) in a bowl and toss with the lemon juice.  In a separate bowl combine the brown sugar, nutmeg, and cinnamon, then stir into the fruit.  Cover and chill until ready to serve.