Homemade Italian Seasoning

 

Ingredients

• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon garlic powder, optional

Easy Sausage, Peppers, and Onions

    2 tablespoons extra virgin olive oil
    1 large yellow onion, sliced into 1/4-inch half-moons
    4 Italian sausage links (sweet, hot, or a couple of each)
    1 green bell pepper, sliced into 3-inch strips
    1 red bell pepper, sliced into 3-inch strips
    1 bell pepper of another color (yellow or orange or purple), sliced into 3-inch     strips
    Salt, to taste
    4 garlic cloves, sliced into slivers
    1/2 cup Marsala or red wine
    1 (15-ounce) can crushed tomatoes
    1 tablespoon dried oregano
    1/2 teaspoon red pepper flakes, optional

1. Brown the sausages:

   Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.

   If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2. Sauté the onions, peppers, and garlic:

   Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.

   Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.

3. Deglaze the pan with wine:

   Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

4. Simmer all the ingredients:

   Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.

   Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

5. Serve:

   Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge

No mayo chicken salad

Ingredients

For the Dijon Dressing
1/3 cup extra virgin olive oil
2 lemons
1 to 2 garlic cloves, minced
3 tsp Dijon mustard
1 tsp sumac
½ tsp paprika

For the Chicken Salad

3/4 lb (12 oz.) cooked chicken, shredded
1 to 2 shallots, chopped
2 celery stalks, chopped
1 (15 oz.) can marinated artichoke hearts, drained and chopped
1 to 2 ounces sundried tomatoes, chopped
Handful (about 1 cup packed) fresh Italian parsley, chopped
1/3 cup shelled walnuts, chopped
Salt
Back pepper

Instructions

Make the dressing: Into a small mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the second lemon, if desired.

Mix the salad: In a large mixing bowl, combine the shredded chicken, shallots, celery, artichoke hearts, sun dried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.

Dress the salad: Pour dressing over the chicken salad, toss to combine.

Serve: Serve immediately. Or, for best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Cold Couscous Salad with Vegies

INGREDIENTS:

1 ½ cups pearl couscous 

 Salt and fresh ground black pepper 

1/4 cup extra-virgin olive oil 

1/4 cup red wine vinegar

1 teaspoon Dijon mustard 

1 clove garlic. minced

2 to 4 tablespoons lemon juice

1 medium cucumber, deseeded, diced 

1 large tomato, diced or 1 cup cherry tomatoes, halved

4 oz Feta Cheese, crumbled

1/2 cup Kalamata olives, pitted

1/2 cup coarsely chopped fresh herbs; fresh parsley, cilantro, basil, dill, or mint 

Directions 

Cook Couscous as directed on box.

While the couscous cooks, in a large bowl, whisk the oil, vinegar, mustard, garlic, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well. 

Stir in the cucumber, tomato, herbs, olives and Feta. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Pickled Red Onions

 

Ingredients

• 1 large red onion, halved and thinly sliced
• 1/2 cup red wine vinegar
• 3 tablespoons sumac
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint

Instructions

• Combine the ingredients: In a medium bowl, combine the onion slices with vinegar, sumac, salt, parsley, and mint.
• Toss everything together: Use your hands to toss everything together, massaging gently.
• Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
• Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.

Notes

• Switch it up: If you don’t have a red onion on hand use a white or yellow one.
• Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing

Zesty no mayo tuna salad dressing

 

For 15 oz of tuna:

• ▢2 1/2 teaspoon good quality Dijon mustard
• ▢Zest of 1 lime
• ▢1 1/2 limes, juice of
• ▢1/3 cup extra virgin olive oil
• ▢1/2 tsp sumac
• ▢Pinch of kosher salt and black pepper
• ▢1/2 teaspoon crushed red pepper flakes, optional

Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.