Recipe: Breakfast Sausage Casserole

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What You Need:

  • 1 pound ground pork sausage
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 6 slices white bread, toasted and cut into cubes
  • 8 ounces mild Cheddar cheese, shredded
  • 2 cups milk

How To:

  1.  Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
  2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
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Recipe: Baked Ziti

Image result for baked ziti

What You Need:

  • 1 pound dry ziti pasta
  • 1 1/2 tablespoons olive oil
  • 1 onion, sliced
  • 1 teaspoon minced fresh rosemary
  • 4 cloves garlic, chopped
  • 1/2 pound ground beef
  • 1/2 pound ground pork sausage
  • 1 1/2 (26 ounce) jars spaghetti sauce
  • salt to taste
  • 1 (6 ounce) package provolone cheese, sliced
  • 3/4 cup sour cream
  • 3/4 cup cottage cheese
  • 1 (6 ounce) package mozzarella cheese, shredded
  • 2 tablespoons freshly grated Parmesan cheese

How To:

  1.  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
  3. Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
  5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Recipe: Roasted Butternut Squash Soup

What You Need:

  • 1 large butternut squash
  • 2 carrots
  • 3 stalks of celery
  • 1 large onion
  • 5 cloves of garlic
  • 6 sage leaves
  • 6 sprigs of thyme
  • 1 sprig of rosemary
  • 1/4 teaspoon cayenne red pepper powder
  • salt and pepper to taste
  • 2 tablespoon olive oil
  • 3 and 1/2 cups vegetable stock

How to:

  1. Preheat the oven to 350 F.
  2. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
  3. Chop the carrots, celery and onions in big chunks and add to the pan.
  4. Peel the garlic and add cloves whole.
  5. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
  6. Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
  7. Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
  8. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
  9. Simmer on low for 10 minutes.

Recipe: Pumpkin French Toast with Whipped Pumpkin Butter

What You Need:
  • 4 eggs
  • ⅔ c. milk (whole, low-fat or skim)
  • ½ c. pumpkin puree
  • 1½ tsp. vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 12 slices Texas toast, french bread, challah, croissant halves
  • Whipped pumpkin butter:
  • ½ c. (1 stick), salted or unsalted butter, room temperature
  • ⅓ c. pumpkin puree
  • 3 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
How to:
  1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
  2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
  3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
  4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Recipe: Caprese Garlic Bread

What You Need:

  • 1 loaf ciabatta bread, horizontally cut in halfc
  • 4 tablespoons salted butter
  • 3 cloves garlic, minced
  • 12 oz. fresh mozzarella cheese, sliced
  • 1/2 cup balsamic vinegar
  • 2 medium tomatoes, sliced
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil

How to:

  1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
  2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
  3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
  4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Recipe: Crispy Parmesan Garlic Chicken With Zucchini

What You Need:
  • 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
  • 8 Tablespoons butter, divided
  • ½ cup Italian Bread Crumbs
  • ½ cup plus 1 Tablespoon grated parmesan, divided
  • ¼ cup flour
  • 2 medium zucchini, sliced
  • 2 garlic cloves, minced
How to:
  1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Recipe: Autumn Beef Stew

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What You Need:

  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • teaspoon cracked black pepper
  • pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks
  • strips bacon, cut crosswise into 1/4-inch strips
  • Canola oil
  • medium onions, cut into 1/2-inch wedges
  • cloves garlic, peeled and smashed
  • tablespoons tomato paste
  • cups reuduced-sodium chicken broth
  • cups less-sodium beef broth
  • 1 1/2 cups dry red wine
  • bay leaves
  • tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • teaspoon smoked paprika
  • pound potatoes, cut into 2-inch chunks
  • pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
  • carrots, cut into 1-inch chunks
  • stalks celery, sliced into 1/2-inch thick
  • 1/4 cup chopped fresh Italian parsley

How To:

  1. In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
  2. If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.
  3. Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.