Tag: easyrecipe

10 Minute Naan Pesto Pizza
November 7, 2019

10 Minute Naan Pesto Pizza

There are days that we all face that require us to either grab some takeout, or make something quick at home.  Typically, those quick dinners tend to be a bit boring because they aren’t well thought-out.  I have the perfect solution for those kinds of…

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Easy Chicken Pot Pie (black truffle option)
November 5, 2019

Easy Chicken Pot Pie (black truffle option)

A recipe I think people have a misconception about being difficult or time consuming is chicken pot pie.  They are so easy!  You get one of the most notoriously comforting fall and winter foods in about 30 minutes.  Plus, I actually think they taste better,…

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Sausage and Peppers
October 17, 2019

Sausage and Peppers

Let’s get Italian for a moment.  They just know how to do food.  I’ve never met an Italian dish I didn’t like.  Sausage and peppers is no different.  I love how versatile they are as well.  Throw them on a bun for a sandwich, over pasta, or over cauliflower rice.  While in Apple Hill last weekend, we walked past a food stand and before even getting up to see what the heck the delicious smell was, it was apparent that sausage and peppers was in the error.

Naturally, that meant I needed sausage and peppers stat.  So, I ordered groceries on our drive home and just like that, sausage and peppers for dinner it was.  Was not mad about that in the least.  I was actually necessary, I think.  We had it over cauliflower rice, but if I hadn’t eaten so poorly while we were at Apple Hill, I may have gone with the sandwich.  But life is about balance, so cauliflower it was, and it was delicious.

Next time I think I’m going to make two separate batches though since little man loved it also and he can have the non-spicy version.  Jon and I NEED the spice. Hot sausages and lots of red pepper flakes.  Uh the sacrifices parents make for their children.

Sausage and Peppers

Ingredients

  • 4 Italian sausages (hot, sweet, combo, whatever you like)
  • 2 tablespoons avocado oil
  • 1 large yellow onion, sliced into ½” half-moon slices
  • 1 green bell pepper, seeds and membranes removed, ½” slices
  • 1 red bell pepper, seeds and membranes removed, ½” slices
  • 1 yellow or orange bell pepper, seeds and membranes removed, ½” slices
  • 1 teaspoon pink Himalayan salt
  • ½ teaspoon black pepper
  • 4-6 cloves of garlic, thinly sliced
  • 2 tablespoons Italian seasoning (use 1 tablespoon for 15 oz can of tomatoes)
  • ½ – 1 teaspoon red pepper flakes
  • ½ cup lager beer or dry white wine (use ¼ cup for 15 oz can of tomatoes)
  • 28 oz can of crushed tomatoes (if serving over pasta or rice) OR 15 oz can if using for sandwiches

Instructions

  1. Heat a dutch oven or large deep pan over medium heat. Add sausages and cook just until they are golden brown on each side.  Remove sausages from pan and set aside.
  2. Heat oil over medium-high heat until hot but not smoking. Add the onions and peppers and season with salt and pepper.  Cook about 5 minutes or until onions start to soften and get a bit of a sear on them.
  3. Add the garlic, Italian seasoning, and red pepper flakes and cook just until garlic is fragrant, about 1 minutes.
  4. Add the beer or wine and deglaze the pan scraping the bottom. Let alcohol reduce by about half before adding the crushed tomatoes.  Stir before adding the sausages back in by nestling in the sauce.  Bring to a simmer, reduce heat to low, cover and simmer for 15-20 minutes or until the sausages are cooked through.  Stir once more and taste to see if additional seasoning is needed.
  5. Serve over pasta, cauliflower rice, or on a hoagie roll.

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by Stephanie
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Moroccan Meatballs
October 15, 2019

Moroccan Meatballs

I’m a lover of all meatballs.  I don’t discriminate when it comes to them.  They have to be tender and not overcooked though.  These Moroccan Meatballs area great one when you want to venture away from your typical Italian meatball.  I love pairing them with…

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Spinach Artichoke Dip Stuffed Chicken
September 26, 2019

Spinach Artichoke Dip Stuffed Chicken

I had left over Healthy Spinach Artichoke Dip and, in an attempt to clean out my fridge when making dinner, I stuffed some chicken breasts.  Chicken breasts can get boring and dry when you cook them and I knew by stuffing them with this delicious…

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Spicy Mussel Steamer
September 24, 2019

Spicy Mussel Steamer

I’m personally a clam fan, but my husband loves both and well, when the store only has wild mussels then that’s what you go with.  These actually turned out so yummy.  I love more of a garlic and white wine sauce for clams, but I wanted to try something different with the mussels.

I had gone to dinner with a girlfriend and we had basically everything on the happy hour menu because…why not?  One of the items was a spicy mussel steamer.  It was delicious.  We both were fighting each other off to get another bite.  This recreation is a tasty one and husband approved.  Goes great with toasted crusty bread

I know my next attempt with be a spicy tomato-based broth, but this one is great and completely different from anything I’ve ever had before.  Definitely going to make it again.

Spicy Mussel Steamer

  • Servings: 4
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Ingredients

  • 2 pounds of mussels, washed and beards removed (throw any open mussels out)
  • 4 tablespoons avocado oil
  • 1 large sweet onion, diced
  • 4-5 cloves garlic, minced
  • 1 tablespoon ginger, minced or grated
  • 2 serrano peppers, minced (de-seed for less spice)
  • 1 tablespoon red curry paste (can sub curry powder)
  • 1 cup vegetable or seafood broth
  • 1 cup white wine
  • 3 tablespoons full fat coconut milk
  • 1 lime, juiced and zested
  • 1 large tomato, diced
  • Pink Himalayan salt, to taste
  • Black pepper, to taste
  • 1 cup cilantro leaves, roughly chopped
  • 2 scallions, thinly sliced on a diagonal

 

Instructions

  1. In a large pot or dutch oven, add the oil over medium-high heat until hot but not smoking.
  2. Add in the onion and cook 2-3 minutes until they begin to soften. Add garlic, ginger, serranos, and curry paste and stir and cook until fragrant, about 30-60 seconds.
  3. Add the broth and wine, bring to a boil. Add the mussels, cover and cook for 7-10 minutes, stirring occasionally, until the mussels have opened.  Using a slotted spoon remove the mussels to a large serving bowl and set aside.  Discard any mussels that have not opened.
  4. Reduce the heat to a simmer and add the coconut milk, lime juice and zest, and tomatoes.  Cook 2-3 minutes.  Season to taste with salt and pepper.  Pour broth over mussels and garnish with cilantro and scallions.

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by Stephanie
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