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Italian Bean Stew

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This is a hearty winter meal. I love the red wine and rosemary. Serve with grilled or toasted bread drizzled with olive oil and rubbed with garlic.

1 Tbls olive oil

Italian sausage- sliced or out of the casing your preference

1/2 Onion diced

1 Carrot or 6 or 7 baby carrots diced

2 Cloves of garlic minced

1 Sprig of rosemary chopped

2 Tbls of tomato paste

3/4 Cup of red wine

4oz Can of tomato sauce

4 Cans of cannellini beans-drained and rinsed

Chicken stock

Greens of your choice- I used arugula

Heat the oil in a Dutch oven over medium heat. Add the sausage and cook until browned. Add in the onion and carrots, saute until tender. Add garlic and rosemary saute 1 minute. Add the tomato paste and cook for 1 minute. Pour in the wine scraping up the brown bits from the bottom of the pan. Add the beans and enough stock to just cover. Bring it to a boil and reduce to a simmer. Cook until reduced and thickened. About 30 minutes . Stir in your greens and cook 10 minutes longer. I garnished with parmesan and smoked olive oil.

Prosciutto Wrapped Chicken Breast with Roasted Green Beans and Potatoes

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This meal is simple but delicious. I brushed the chicken with dijon, seasoned with salt and pepper and wrapped it in prosciutto. I sprayed a baking dish with cooking spray and sprayed the chicken I used the steam in the bag potatoes cooked and cut in half, I tossed them on a baking sheet with sliced red onion fresh green beans, olive oil salt and pepper. I roasted the veg and the chicken at 425 for 40 minutes. I topped it with a dill hollandaise

Roasted Potato Leek Soup

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This soup has so much going on. It’s a fancy potato soup. The creamy potato, the sharp creme fraiche, the peppery fresh arugula, the crispy shallot and the salty parm. I air fried my shallots. Mistake, pan fry them. They were very unevenly cooked. This soup was perfect for a windy winter night. https://www.foodnetwork.com/recipes/ina-garten/roasted-potato-leek-soup-recipe-1947137

Turtle Cheesecake

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I used the attached recipe but used chocolate graham crackers instead of regular. I left out the lemon zest. I rimmed the edge with chocolate chips and pecans and served drizzled with caramel. https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe-1914053

Almond Crusted Cod with Green Olive Salsa

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This dish is so good. I don’t really like fish but there is enough going on that it just a crispy element I coated the fish on both sides with panko and almonds. I used tilapia instead of cod and I dressed the arugula with a little lemon vinaigrette. https://www.cleaneatingmag.com/recipes/almond-crusted-cod-with-green-olive-salsa/

Tamale Pie

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I don’t make this often. My sweetheart is allergic to corn, so the cornbread makes him have a mild reaction. I saw a recipe which is the reverse of how I normally make it and thought that I would try it. The good stuff is on the top instead of under the layer of cornbread.

Make your usual cornbread batter recipe. Preheat your oven rub a nonstick skillet with a little canola and put it in the oven to get a little hot. Pull out your pan and pour in your batter and bake. Make sure the pan is big enough to hold the topping.

1lb of Ground beef

1 Can of black beans

1/2 of an Onion diced

1/2 of each Red, Orange and Poblano pepper diced

1 Package of taco sauce- You can use a taco seasoning packet- If you do add 1 can of enchilada sauce

Chicken stock

Shredded pepper jack cheese

Brown your beef. Add your peppers and onion and saute until tender. Add the beans,taco sauce, and about a 1/2 cup of stock and simmer covered so that the mixture stays wet and you don’t lose the sauce. When the cornbread is done pour the meat mixture over the top and add your cheese put it back into the oven until the cheese is melted.

I did a little spin on picadillo. I added some chopped green olives, cocoa powder, cinnamon, chipotle sauce and some brown sugar.

Roasted Butternut Squash Soup with Dressing Croutons

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This was soo creamy and luxurious! I saved my cornbread dressing specifically for this soup. I cubed it and put it on a baking sheet lined with foil and sprayed it with cooking spray and baked it at 420 until brown and crisp. I roasted the veg and bacon per the soup recipe the night before. I warmed the veg in butter in a dutch oven and added the stock per the recipe I used dry sage instead of thyme and I added 1/3 cup of heavy cream. I did not make all of garnish the recipe called for because I had my dressing croutons.