If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you’d like to avoid cooking in foil and won’t be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half again. Trim the green beans. Shuck the corn on the cobs and slice into thick coins.
Add the prepped sausage, corn, green beans, potatoes and garlic to a large bowl. Toss with all of the seasonings (paprika, dried parsley, Italian seasoning, garlic powder, onion powder, and a generous sprinkle of salt + pepper if desired). Toss until well combined.
Divide the mixture evenly among the prepared sheets of foil (4 sheets of foil for larger portions and 6 for slightly smaller portions) and place 1 tablespoon of butter in each packet or prepared baking pan (separate pats of butter evenly on top). Seal the foil packs tightly so no air escapes, but do not double up foil (only one sheet of foil per pack).
GRILL: Grill for 25-30 minutes or until veggies have reached desired tenderness (flip the foil packs at the halfway point and check for doneness to insure your grill is hot enough). BAKEin foil packs: Bake for 30-40 minutes (at 30 minutes veggies are crisp; 35 is perfect for us; 40 is very tender veggies). You can set the foil packs right on the oven rack or on a sheet pan for easier removal from the oven. BAKE ON SHEET PAN: Bake for about 30-35 minutes, flipping/stirring the ingredients once at the halfway point. **See additional cooking methods in the last paragraph of the post)**
Carefully open the foil pack expecting steam to be released. Garnish if desired with fresh chopped parsley, any additional salt/pepper, and freshly grated Parmesan cheese on the beans, potatoes, and sausage.
Courtesy of Wellplated.com | Serves: Approximately 3-4 servings
8 ounces whole wheat pasta (I used orecchiette)
1 lb. asparagus, tough ends trimmed and cut into 1-inch pieces
1 medium ripe avocado, halved and peeled with the pit removed
1 clove garlic, peeled
1/4 cup nonfat plain Greek yogurt
1/4 cup fresh parsley leaves, plus additional for garnish
1/4 cup fresh basil leaves, plus additional for garnish
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt (plus additional for cooking the pasta)
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 small green onions, thinly sliced (about 1/2 cup)
2 cups fresh arugula
1 cup frozen peas
Freshly grated Parmesan, optional for serving
Bring a large pot of salted water to a boil. Add the pasta. About 3 minutes before the pasta is due to finish cooking to al dente (according to package instructions), add the asparagus and cook an additional 3 minutes, or until the pasta is al dente. Reserve 1 cup pasta water, drain the pasta, and set aside.
While the pasta cooks, prepare the sauce. Add the avocado, garlic, Greek yogurt, parsley, basil, lemon juice, salt, and pepper to a food processor or blender. Process on high for 20 to 30 seconds, until smooth, stopping to scrape down the bowl as needed.
In a large saucepan or Dutch oven, heat the olive oil over medium low. Add the green onion and cook 2 to 3 minutes, until soft. Add the arugula and peas and cook another 2 minutes, until the arugula is wilted. Remove the pan from the heat and stir in the drained pasta and asparagus. Add the avocado sauce and toss gently to combine, adding a bit of the reserved pasta water as needed if the pasta is too thick or clumping together. Taste and add additional salt and/or pepper as desired. Serve immediately.
You don’t have to be Julia Child or a Master of French cooking to make this winter favorite. Just plug in your slow cooker and heat up the iron skillet to create this month’s wonderful beef stew. Our take on this classic dish raises the bar from a simple stew to an art form. Enjoy!
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish
In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parsley and serve with mashed potatoes if desired.
Preheat oven to 350 degrees F. Whisk together flour, baking soda, sea salt, and cocoa. Set aside. Cream butter and sugars together until smooth. Add in eggs, one at a time. Add in vanilla and mix until combined.
Gradually add flour mixture and beat until combined. Stir in the chocolate chunks or chips. Scoop the dough into rounded tablespoons and place on prepared baking sheet, 2 inches apart. Bake cookies for 10 minutes, or until cookies are set with a soft center. Cool completely.
To make the ganache, first add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour over the chocolate. Let the mixture stand for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
Lay out wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper. Sprinkle with candy cane pieces. Let cookies sit until ganache hardens, about 2 hours. Enjoy!
Ready or not we have pumpkin! Frightfully simple no bake pumpkin layered dessert served with a homemade caramel that you can set and forget. Surprise your guests with this unforgettable seasonal treat for a ghoulishly good time.
1 (8 oz) package cream cheese, softened
1/4 c. sugar
1 1/2 c. heavy cream
2 c. milk
3 small packages vanilla pudding mix
1 c. pumpkin purée
1 tsp. pumpkin pie spice
10 graham cracker sheets
1/4 c. Caramel
Pecans, for garnish
In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.
In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)
Layering: Spread a thin layer of cream cheese mixture in a 9″-x-13″ baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
Drizzle with caramel and garnish with pecans before serving.
How to Make Caramel from Sweetened Condensed Milk
Ingredient: 1 14-oz. can (396 g) sweetened, condensed milk
Remove the label from the can. Make sure that it’s sealed.
Place the can in a pot and cover it with 2 inches (5 centimeters) of water.
Bring the water to a simmer over high heat.
Reduce the heat for medium.
Allow it to cook for 2 to 3 hours. Add more water as needed.
September’s deviled egg macaroni salad is sure to be a hit at your Labor Day brunch or next beach barbecue. It’s a super easy recipe with just a few simple ingredients, packed with deviled eggs and combined with creamy pasta. Make ahead so you can chill out and enjoy your day!
16 oz. salad macaroni or Ditalini pasta
1½ cups Mayonnaise
3 tablespoons sour cream
2 tablespoons mustard
2 tablespoons sweet pickle relish
6 hard boiled eggs sliced
2-3 ribs celery finely chopped
½ cup black olives sliced
4 oz jar pimientos drained
3 tablespoons fresh dill chopped
1 teaspoon paprika
salt and pepper to taste
Garnish with green onions
Prepare pasta according to the directions, drain and let cool completely
Prepare hard boiled eggs, let cool and slice
In a large mixing bowl combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions