Recipes

Servings: 6 Ingredients Sausage (1 lb, see notes) Yellow onion (1) Garlic (3 cloves) Flour (3 tbsp) Dried basil (1 tsp) Oregano (½ tsp) Cayenne (1 pinch) Mustard powder (½ tsp) Black pepper (½ tsp) Red pepper flakes (1 pinch) Hot sauce (1 tsp) Chicken broth (5 cups) Heavy cream (1 cup) Kale (2 cups) Tortellini, refrigerated or frozen (2 cups / ~10 oz) Directions Dice onion and mince garlic. Cook sausage and onion over medium-high heat until onions are soft and sausage is cooked through, 8-10 minutes. Add garlic and cook for 1 minute. Add flour and cook for 1-2 minutes. Add basil, oregano, cayenne, mustard powder, pepper, red pepper flakes, and hot sauce. Stir to combine. Add chicken broth, scraping bottom of pot with spatula. Slowly stir in heavy cream. Bring to a boil, then reduce to a simmer. Add tortellini and kale, then continue simmering for 5 minutes. Taste and adjust salt as needed. Notes: ...

Yield: 12 muffins Ingredients: Vegetable oil (1 tbsp) Raw breakfast sausage without casing (1/2 lb) Baby spinach (3 oz, optional) Cooking spray Flour (2 cups) Baking powder (2 tsp) Baking soda (1/2 tsp) Salt (1/2 tsp) Black pepper (1/4 tsp) Butter (6 tbsp) Buttermilk (1-1/4 cups) Eggs (2) Shredded sharp cheddar cheese (1 cup) Apple (1) Chives (1 tbsp chopped, optional) Directions: Heat oil in a skillet over medium-high heat until shimmering. Add the sausage and sauté until browned while breaking meat into small pieces (~5 minutes). Add spinach and cook until wilted (~2 minutes). Remove from heat and set aside to cool to room temperature. Preheat oven to 375°F. Generously grease a muffin pan with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. In a separate bowl, melt butter and set aside to cool to room temperature. While butter cools, peel and dice apple. When butter is cool, add buttermilk and eggs to butter and whisk until combined. Pour the butter mixture into the flour mixture and mix until just combined. Fold in sausage, spinach, cheese, and apple until just combined. Divide the mixture evenly among the greased muffin cups. Chop chives and sprinkle over mixture. Bake until tops begin to brown and a toothpick inserted in the center of a muffin comes out clean (~25 minutes). Cool for 5 minutes before removing from pan. Continue to cool to warm or room temperature before serving. Notes: ...

Yield: 12 servings Ingredients: Russet potatoes (2 lbs) Butter (4 tbsp + 4 tbsp) Yellow onions (2) Garlic (2 cloves) Carrots (2) Canned corn (15.25 oz) Peas (1 cup) Ground beef (1-1/2 lbs) Beef broth (1/2 cup) Worcestershire sauce (1 tsp) Salt Black pepper Shredded cheddar cheese (optional) Directions: Peel and quarter potatoes. Place in a pot and cover with water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until tender. Continue recipe meanwhile, then drain. Peel and dice onions and carrots. Mince garlic. Drain corn. Melt 4 tbsp butter in a large skillet over medium heat. Sauté onions and carrots until onions are slightly translucent. Add garlic and continue sautéing until onions are translucent and carrots are tender. Add corn and peas and continue sautéing for 1 minute. Add beef and cook until no pink remains. Season with salt and pepper to taste. Add broth and Worcestershire sauce. Simmer uncovered for 10 minutes, then remove from heat. Mash potatoes with 4 tbsp butter and salt and pepper to taste. Preheat oven to 400°F. Spread beef mixture into a 13x9" casserole dish. Spread potatoes over beef mixture. Rough up surface with a fork. Sprinkle cheese over potatoes. Bake until bottom layer is bubbling and top is browned (~30 minutes). Notes: ...

Ingredients: Soy sauce (1/4 cup) Lemon juice (2 tbsp) Onion powder (1/8 tsp) Garlic powder (1/4 tsp) Salt (1/2 tsp) Black pepper (1/4 tsp) Crushed red pepper (1/4 tsp)

Yield: 5 servings Ingredients: Spaghetti (1 lb) Salt Oil-packed anchovy fillets (4) Garlic (6 cloves) Crushed red pepper (1/2 tsp) Olive oil Parsley (1/2 cup finely chopped) Panko breadcrumbs (1 cup) Grated parmesan cheese Black pepper Directions: Finely chop garlic and parsley. Cook spaghetti al dente according to package directions. Drain spaghetti, reserving 3 tbsp cooking liquid. Return spaghetti to pot, stirring in a small amount of olive oil to prevent sticking. Cook 1 cup oil, anchovies, garlic, red pepper, and a pinch of salt in a large skillet over medium heat, stirring occasionally. When anchovies dissolve and garlic is tender, stir in parsley and remove from heat. Meanwhile, heat 3 tbsp oil in a small skillet over medium heat. Add breadcrumbs and cook until golden, stirring often. Stir anchovy mixture, reserved cooking liquid, and breadcrumbs into spaghetti. Cook over medium until heated through. Serve topped with parmesan and black pepper to taste.

Yield: ~1 qt Ingredients: Heavy cream (1-3/4 cups) Cocoa powder (1/3 cup) Sugar (3/4 cup) Semi-sweet chocolate chips (1/2 cup) Whole milk (1-3/4 cups) Vanilla extract (1 tsp) Salt (1/8 tsp) Cinnamon (1-1/4 tsp) Chili powder (2-3 tsp, to taste) Directions: Freeze freezer bowl for at least 24 hours. Whisk together cream, cocoa, and sugar in a saucepan over medium-high heat. Continue whisking constantly until the mixture comes to a rolling boil. Remove from heat and immediately add chocolate chips. Whisk until chocolate chips have completely melted. Stir in milk, vanilla, salt, cinnamon, and chili powder. Cover and refrigerate until chilled (at least 2 hours). Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm.

Servings: 32 Ingredients: White sugar (1 cup) Brown sugar (1/2 cup) Corn syrup (1/3 cup) Honey (1/3 cup) Water (1/3 cup) Baking soda (2 teaspoons) Directions: Line an 8x8" pan with parchment paper. In a saucepan, combine white sugar, brown sugar, corn syrup, honey, and water. Stir over low heat until sugar is fully dissolved. Increase heat to medium until mixture reaches 270°F. Reduce heat to low and maintain temperature of 270°F for 15 minutes. Immediately remove pan from heat. Remove thermometer and let bubbles subside. Sift and quickly stir in baking soda. Immediately pour the mixture into 8x8" pan. Allow to cool completely, then break into pieces. Notes: ...

Ingredients: Sriracha (3 tbsp) Soy sauce (3 tbsp) Honey (1.5 tbsp) Sesame oil (1.5 tbsp) Salt (1 tsp) Notes: Olive oil can be used as a substitute for sesame oil, but will give less richness of flavor.

Servings: 8 Ingredients: Round steak (2 lbs) Flour (1 tbsp) Lard (3 oz) Bacon (8 slices) Onions (5) Sliced baby bella mushrooms (1/4 lb, ~1-1/4 cups) Irish stout beer (12 oz) Parsley (1 tbsp chopped) Brown sugar (1 tsp) Double-crust pie pastry (1 package, thawed) Directions: Preheat oven to 325°F. Mince onions. Finely chop bacon. Cut steak into 1/2-inch cubes. Coat steak with flour. Add lard and bacon to a large skillet. Cook over medium heat until lard melts and bacon starts to sizzle. Add steak and cook until steak and bacon are browned. Transfer steak to a casserole dish, leaving fat in the skillet. Add onions and mushrooms to skillet. Cook until onions are lightly browned and mushrooms are tender. Add contents of skillet to casserole dish. Chop parsley and stir beer, parsley, and brown sugar into casserole dish. Cover casserole dish with aluminum foil. Bake until steak is tender and liquid has thickened into gravy, stirring occasionally (~2-1/2 hours). Remove casserole dish from oven and preheat oven to 400°F. Line a pie tin with a pie crust and bake until crust is lightly browned (~10 minutes). Fill pie crust with contents of casserole dish. Cover pie filling with second pie crust, pinching crusts together to seal. Bake until top crust is golden brown (10-15 minutes). Notes: ...

Yield: ~1 qt Ingredients: Strawberries (2 cups) Honey (1/3 cup) Strawberry jam (3 tbsp) Vanilla extract (1 tsp) Buttermilk (1 cup) Heavy cream (3/4 cup) Directions: Freeze freezer bowl for at least 24 hours. Hull strawberries. Purée all ingredients together. Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm. Notes: Adjust amount of honey to taste.