Monday, November 26, 2012

Italian Peppers and Sausage

Sausage and Peppers


I found this pinterest as well. (Yes I have a slight obsession with Pinterest) The link above will take you to a post with several recipes on it. I have only tried this one so far though.

I loved this one and will add it to my routine for sure! Its super easy and was yummy. It has a fresh taste to it!

6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans Italian diced tomatoes
2 tbs Italian seasonings

Split between 2 gallon sized freezer bags, seal, mix, lay flat, freeze

Directions for Bags:
Add drizzle of olive oil, cook on low for 6 hours, serve over hot noodles or fresh French bread with mozzarella cheese.

Monday, November 19, 2012

Pumpkin French Toast Bake

Pumpkin French Toast Bake
I have to say the first run on this one was a little disappointing to be honest. It needs another flavor and I didn't have the nuts, nor do I like nuts in my food, to put in it. I will be doing another run on this one to see if I can find another flavor to add in.

3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
7 large eggs
2 cups milk (any kind)*
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.

In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.

In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.

Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.


* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Nutrition Information:
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 g Protein: 7.8 g

Monday, November 12, 2012

Buttermilk Chicken


This is yet another Pinterest find. I tried this one because my sister tired it and loved it. Sadly....I did not like it at all.

3 pounds chicken thighs or drumsticks
3 cups buttermilk
1 tablespoon paprika, plus more for sprinkling over the chicken
1 tablespoon sugar
1 tablespoon sea salt
Very generous amount of freshly ground black pepper
3 tablespoons olive oil
2 sprigs rosemary

In a large bowl, stir together the buttermilk, paprika, sugar, salt, and black pepper. The buttermilk will turn a nice light shade of pink.

Place the chicken in a gallon-size freezer bag and pour the buttermilk brine over it. Seal the bag and shake so that all the chicken pieces are well-coated. Allow the chicken to marinate 2 hours at the bare minimum, or ideally 7+ hours, or 1 to 2 days for the best flavor.

Preheat the oven to 350 degrees F. Line a roasting pan or sheet tray with foil or parchment. Remove the chicken pieces from the marinade and arrange them in the pan. Brush the tops with the olive oil, then sprinkle a bit of salt and enough paprika to add a nice red hue to the top. Roast for 30 to 35 minutes. In the last 10 to 15 minutes of roasting, carefully slide the pan out half-way, sprinkle a bit of rosemary over the chicken, then return the pan to roasting. The chicken is done when the top has a deep golden-reddish hue and juicy-looking all over. Transfer the chicken and rosemary to plates and serve with roasted potatoes or a side salad.

Monday, November 5, 2012

Buttermilk Parmesan Pork Chops

Buttermilk Parmesan Pork Chops

I found this one on Pinterest as well. I love pork chops and I love cheese so I knew I wanted to try it! I will say that I did not use near as much bread crumbs that this calls for. I also added some of my favorite seasonings to the bread crumb mixture. I loved this one. It will be a repeat in my house for sure!!

4 thin-sliced, boneless center cut pork chops
2 cups low-fat buttermilk
2 cups panko bread crumbs
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese + a little more for garnish
3 tablespoons olive oil
3/4 cup chicken stock

Tenderize and trim fat from pork chops if you’d like.Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them. Preheat oven to 325 degrees.

In a bowl, combine panko, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk, letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only! You don’t want them to toughen up. After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes.