Cheesey Sausage Potato Soup
1 T. olive oil
1 package Dutch Meadow Farm Sausage chopped and removed from casing
1/2 cup finely diced onion
3 cloves minced garlic
4 cups chicken broth
3 1/2 cups potatoes peeled and diced
2 celery ribs diced small
5 T butter
1/4 cup+ 1 tablespoon flour
2 cups milk
1 1/2 cups shredded cheese
salt and pepper to taste
In a large pot add the olive oil and sausage. Cook till the sausage is lightly brown and remove from pot and set aside.
Add onions to the pot cooking until they become translucent. Then add the garlic cooking for about 1 min or until they become lightly golden.
Add chicken broth, potatoes, and celery to the pot. Bring to a simmer and then cook 10- 15 min. or until the potatoes are soft.
In a medium pot, melt the butter over medium heat then add the flour. Whisking continuously until flour begins to turn golden. Slowly add the milk. Whisk continuously until the mixture is thickened and bubbly around the edges.
Remove the pot from heat and add the cheese a little at a time whisking until it is fully melted. Once the cheese is all melted add the sauce into the soup.
Add the sausage. Let it simmer for a couple minutes so the flavors can combine. Add salt and pepper to taste.
We also recommend adding crushed red pepper to taste.
Pair with sourdough, cheese bread, or garlic cheese bread.
2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted
Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.
Roasted Brussel Sprouts with Garlic Aioli
20 brussels sprouts cut into wedges
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are
roasting, mix together mayonnaise, garlic and lemon juice. Serve alongside the finished brussels sprouts.
Sausage and Apple Stuffed Acorn Squash
for 4 servings
2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
Drizzle each squash half with olive oil, salt, and pepper.
Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
Add Garlic and Sausage, until sausage is browned on all sides.
Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
Quick Harvard Beets
3 cups sliced raw beets or 2 cans
(16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter
In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.)
In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Ultra Crispy Roasted Potatoes
potatoes for 10 minutes.
Drain water. Drizzle a fair amount of olive oil over the potatoes, gently toss the
potatoes, and sprinkle with oregano.
Put in a hot oven 450 degrees for about
20-25 minutes until crispy.
Our family omits the oregano. Tastes great with a little fresh garlic too.
How To Cook Butternut Squash
Wrap butternut squash with aluminum foil and place inside the slow cooker insert. Cook on high for 4 hours or low for 6 hours. Remove from slow cooker and allow to cool for about 15 minutes before trying to handle. Unwrap butternut squash, slice it in half with a knife, and the scoop out the seeds and membrane from the inside of the butternut squash and discard. Scoop out the soft butternut squash flesh with a large spoon and place into an airtight container for later use. Keep refrigerator up to one week in an airtight container.
Pumpkin Butter Dip
3/4 cup pumpkin butter
1 package ( 3 oz.) cream cheese
3/4 cup marshmallow cream
sliced apples or pears
In a blender or food processor, combine the pumpkin butter, cream cheese, and marshmallow cream until smooth.
Transfer pumpkin butter dip into a serving bowl. Sprinkle with cinnamon. Serve with apples, pears,and gingerbread cookies. Yield 2 cups.
Cheesy Bacon Stuffed Mini Peppers
6 mini peppers halved seeded and membranes removed
4 oz. cream cheese
2 T. green onion
4 slices bacon cooked and crumbled
1/2 tsp. garlic powder
1/2 cup shredded cheddar cheese + extra for topping
1 tsp. Worcestershire sauce
Preheat oven too 400. Spray cookie sheet with nonstick spray. In a small bowl beat together cream cheese, green onion, bacon, garlic powder, cheese and Worcestershire sauce with an electric mixer until smooth.
Fill each pepper half with a heaping tablespoon of the mixture. Place on cookie sheet and sprinkle with extra cheese. Bake 10-12 min., until cheese is melted & bubbly & pepper have softened. Allow to cool slightly before eating.
Spagetti Squash Chow Mein
1 large spaghetti squash
1/4 cup soy sauce
3 cloves garlic minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons olive oil
1 onion diced
3 stalks celery sliced diagonally
2 cups of cole slaw mix ( shredded cabbage and carrots)
Cut a spaghetti squash in half length wise and scoop out the seeds, lay skin side up in a 13x9 pyrex and pour 1/2 inch water in the bottom of the pan. Bake at 400 degrees for 30-40 min. until flesh is very tender. Once done scoop out flesh with a fork so it breaks apart into strings, set aside.
in a small bowl whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside. Heat olive oil in a large skillet over medium heat. Add onions and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through about one minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes. Serve immediately.
1- 8 oz. jar either sweet or hot pepper jam
1- 8 oz. package cream cheese, softened
Open cream cheese and place on a plate. Scoop the pepper jam over the cream cheese. Serve with crackers like our Rip Rap crackers.