THU Awesome Cheesy Sausage Potato Pie

Posted on by Sam Boyd

This is pretty nifty.  It’s in the same vein as Brussel’s Sprouts Awesome, seeing as I’m not sure how I never made this before now and how I ever lived without it.

Ingredients

  1.   1 large sweet potato, cubed into 1/4″-1/2″ cubes
  2.   3 large egss, beaten
  3.   10 oz sage breakfast sausage
  4.   1 small onion, diced up super ass small
  5.   8 oz monterey jack cheese
  6.   2 tablespoons basil (fresh is better, dried is ok)
  7.   3 tablespoons vegetable broth
  8.   4 slices of pepperoni, trust me, only 4, no less, no more
  9.   3 tablespoons grated parmesan cheese
  10.  2 cups spinach

Recipe

  1.   Sweet potatoes into a pie pan and bake for 15 minutes at 375 in a preheated oven
  2.   Saute the onion with the vegetable broth and sausage.  Keep going until there is no liquid left, then pull off and drain well to get all that sausage grease off
  3.   Put back into a pan with the spinach and saute until the spinach is soft and mixed in.
  4.   Add the basil, stir and cook for another 3-4 minutes on medium, with lid on is better
  5.   Dice up the pepperoni and put in a food processor with your block of Monterrey Jack cheese, pulse until the cheese is crumples and there are little red specks everywhere (that’s the pepperoni.  It’s being used as a spice in this dish)
  6.   Take out your sweet potatoes, sprinkle with Parm cheese.  Cover them with the sausage-onion mixture.  Evenly poor over the beaten eggs.  Then evenly spread your cheese mixture back over the whole thing.  Put back into the oven at 375
  7. Bake about 20 minutes or until the whole thing is nice and bubbly and the cheese is all Melty and awesome.
  8. This should easily feed 4 people and have 2 servings for leftovers for work.

This is super yummy.   This is ridiculously paleo friendly and is phase 3 (being generous here) for us LTL types.  For a slightly healthier version, use turkey sausage.

 

Big Ole’ Mess

Posted on by Sam Boyd

This is a big mess of stuff that may or may not go together in the true culinary sense of the word.  However, in the kitchen where the rest of us live and eat, this works well.

Ingredients

1. 2 medium onions cut into 1/2″ sections

2. 4 ounces of uncased chorizo sausage, cooked and drained

3. 1 cup of mushrooms, cut into 1/2″ sections

4. 2 red, yellow, or orange peppers, cut into 1/2″ sections

5. 1 large sweet potato, peeled and cut into 1/2″ sections

6. 1/2 cup vegetable broth

7. 1 cup of broccoli florets, cut small enough to be in a bite

8. 1 tablespoon of salt

Recipe

1. In a large pan, put onions, chorizo (already cooked and drained) mushrooms, and peppers over medium high heat and add salt, cook for 10 minutes, stirring frequently to prevent sticking.

2. Add vegetable broth and bring to a boil

3. Add sweet potatoes, lid and turn to medium heat for 10 minutes

4. Unlid, stir well, add broccoli and relid quickly.

5. After 5 minutes, turn heat off and let sit for 5 minutes.

6. This makes either two big servings or 4 smaller servings. Originally I was going to add come shredded cheese to the top of it, but it turns out not to need and is plenty full of flavor.

 

Ridiculous Stuffed Portobello Mushrooms

Posted on by Sam Boyd

Ingredients

1.  4 Portobello Mushroom Caps

2.  6 ounces chorizo sausage, without casing

3.  2 cups of spinach

4.  1 medium onion, chopped

5.  1 tablespoon minced garlic

6.  4 ounces shredded Parmesan/Asiago cheese

7.  2 Tablespoons of vegetable broth.

Recipe:

1.  In a medium saute pan, put chorizo in on med high heat.

2.  When fully cooked, strain all the chorizo to get as much fat as possible off of it.  Set it aside.

3.  Brush 1 teaspoon of the vegetable broth onto the 4 mushrooms.  Place the mushrooms into a 300 degree oven.

4.  In the saute pan, place the medium onion with 1 tablespoon of vegetable broth to sweat.  Do this for about 4 minutes,

5.  Add the spinach, chorizo and garlic into the pan to cook together.  The mixture should be done when the spinach is wilty and there is some liquid there.

6.  At this point, your caps should have been in the oven for about 12 minutes, they are now done.  If it has not been 12 minutes, make it so.  Then remove them.

7.  Place 1/4 of the mixture onto each Portobello cap and cover each with 1/4 of the cheese.

Each cap will have 1.5 ounces of chorizo, 1/2 cup spinach, 1/4 cup onion and 1 ounce of shredded cheese.  I would suggest eating this with a giant salad as a meal.  Serve 1 to yourself and someone else you feel warm towards, and put the others in the fridge for lunch.  Enjoy.

Quick and Easy – Squash and Sausage

Posted on by Sam Boyd

Simple, easy, quick!  This recipe is going to start of a new section of quick and easy recipes.

Ingredients:

1.  4 medium (about 16oz, total) sweet italian sausages (we used sweet italian turkey sausages which are nitrate free, but you can use whatever you want, the portion is the important part here, and they should be nitrate free).

2.  2 each zucchini and yellow squash

3.  1 medium onion

4.  1 tablespoon fennel seeds

5.  1 tablespoon cracked black pepper

Recipe:

1.  Put your sausages in a 400 degree oven to brown and shape-set (unless you don’t care about the shape setting and then just take them out of their casing if you want, doesn’t affect the overall taste) for about 15 minutes, turning once.

2.  Cut the onion, squash zucchini into bite size pieces, about 1″-1.5″

3.  Put into a 10″ pan with the fennel and the pepper on medium high heat and toss often, should be done in about 15 minutes.

4.  Pull the sausages and cut into 1″ sections and add to veggies and toss every 30 seconds or so for about 4 minutes or until the sausage is completely cooked through.

5.  Divide up into 4 servings, 2 for now, 2 for work.  Enjoy.

 

Total Time:  19 minutes, depending upon how prepped you are.