Aunt Lisa's Most-Delicious-Sausage-Stuffing

Aunt Lisa's Most-Delicious-Sausage-Stuffing

Serving = 9 Cups

Note: Save Sausage drippings

Oven: 375

Ingredients

1 Ib pork pork sausage, browned

3/4 Cup chopped onion

1 1/2 Cup chopped celery

3/4 Cup Butter - add melted butter to sausage drippings to = 1 Cup

9 Cups bread cubes (use older bread)

1 1/2 tsp. dried sage

1 tsp dried thyme

1/2 tsp pepper

Directions

Cook & stir onion + celery with butter mixture until onions are tender.

In a large mixing bowl, mix bread cubes, sausage and seasonings

Add butter, onion + celery mixture and stir well.

Put in 9X13 and bake @375 degrees until crispy on edges

Hint: Use old bread, put in freezer, then cut into cubes can store in freezer, then cut into cubes. Can store in freezer = bread in 1 container, veggies in another until baking day.

Aunt Tina’s Pure Italian Lasagna

Aunt Tina’s Pure Italian Lasagna 

This family recipe can be modified easily.  I never measure the spices but have put approximations below. I usually taste as I go and adjust accordingly. If you prefer a store-bought sauce, feel free to use it. 

Ingredients

1 box lasagna noodles - You can cook the noodles according to package directions OR choose to do a non-cooked noodle version.

8 oz shredded mozzarella

1 – 2 tablespoons olive oil

Sauce ingredients:

1 28-ounce can tomato puree

1 lb ground beef, browned and drained

1 tbsp basil

1 tsp garlic powder

1 tsp oregano

1 tsp salt

1 tsp sugar

½ tsp chili powder

¼ cup grated parmesan or Romano cheese (either works well)

Optional sauce extras: ½ cup dry red wine, Italian sausage

Cheese mixture ingredients:

1½ pound ricotta cheese

2 tsp fresh parsley (dried parsley will also work)

1 tsp salt

½ tsp pepper

1 egg

¼ cup grated parmesan or Romano cheese

Mix all the above ingredients together. Cover and refrigerate until ready to start building your lasagna.

Making the sauce:

In a large pot, brown the ground beef.  Drain the fat from the ground beef.  Add the tomato puree, basil, oregano, salt, sugar, garlic and chili powder to the pot.  Sauce will be thick, so add water to bring to desired consistency. Bring to a boil.  Once the sauce boils, reduce the heat to a simmer and add the parmesan or Romano cheese.  Cook sauce, stirring often, for 1/2 hour minimum. (Hint: the longer you cook the sauce, the better it will get.  I like to cook it for at least 3 hours.)

While the sauce is simmering, prepare cheese mixture and refrigerate.

Build lasagna:

1.       Spread 1-2 tbsp olive oil on the bottom of a 9x 13 pan.  Add 1 cup of sauce and spread around the pan.

2.       Put your first layer of noodles into pan. 

3.       Dollop several tablespoons of the ricotta mixture on top of the noodles.  Spread the mixture over the noodles evenly.

4.       Spread 1 cup of sauce over the ricotta mixture. Note: if using the non-cooked noodle method, add a bit more sauce.  The bottom will need to be saucy in order for the noodles to cook.

5.       Add another layer of noodles

6.       Add another layer of ricotta mixture

7.       Repeat steps 5 and 6.

8.       On top of the last ricotta layer, spread out 16 ounces of shredded mozzarella.

9.       Add another layer of noodles.

10.   Liberally pour sauce over the top of the entire pan, being sure to add sauce along the sides.

11.   Sprinkle additional parmesan or Romano cheese on top

12.   Cover and cook at 350° for 35 minutes (for pre-cooked noodles); 45 minutes or until knife passes through easily (for non-cooked noodles)

John’s Thai Pork Burgers + Salad

Thai Pork Burgers + Salad

Thai Pork Burgers

1 slice hearty white sandwich bread, torn into pieces

 1 shallot, minced

 3 tablespoons minced fresh cilantro

 2 tablespoons milk

 4 teaspoons fish sauce

 1 tablespoon Worcestershire sauce

 2 teaspoons Sriracha sauce

1 ¼  teaspoons minced fresh thyme

1 teaspoon grated lime zest

1 teaspoon pepper

 1/2 teaspoon salt

1 ½  pounds 80 to 85 percent lean ground pork

 4 hamburger buns, toasted and buttered

Instructions 

1. Combine bread, shallot, cilantro, milk, fish sauce, Worcestershire, Sriracha, thyme,lime zest, pepper, and salt in a large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.

2. Divide meat into 4 equal balls. Flatten balls into even ¾-inch-thick patties, about 4 inches in diameter. Using your fingertips, press the centers of patties down until about ½ inch thick, creating a slight divot.

3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over the grill. Set cooking grate in place, cover, and open lid vent completely. Heat the grill until hot.

4. FOR A GAS GRILL: Turn all burners to high and heat the grill until hot, about 15 minutes.Turn all burners to medium.

5. Clean and oil cooking grate. Grill patties (covered if using gas), until browned on the first side, 5 to 7 minutes. Flip and continue to grill until burgers register 150 degrees, 5 to 7 minutes longer. Serve burgers on buns with sauce

The Burger Sauce 

Ingredients 

¼ Cup Mayonnaise 

2 Tablespoon sour cream 

1-2 Tablespoons prepared horseradish 

1 Tablespoon whole grain Mustard 

1 Garlic clove minced 

Pinch of sugar 

Hotsauce 

Cabbage, Cilantro, Salted Cashews, and Crunchy Chili Oil 

Salad from The Modern Table cookbook by Kim Kushner and Adeena Sussman

Notes: Serves 8 & ready in 20MN

Ingredients 

4 cups shredded red cabbage

4 Cups shredded green cabbage

¼ cup rice vinegar

2 tsp coconut sugar or brown sugar 

½ tsp kosher salt

¼ tsp freshly ground black pepper 

2 Tbsp neutral oil such as avocado oil, vegetable oil, or rice bran oil 

1 Clove garlic, minced

1 Tsp chili flakes

¼ cup crushed roasted salted cashews 

1 Tbsp roasted salted sunflower seeds

1 Tbsp roasted pumpkin seeds

1 Tbsp of roasted sesame seeds 

½ tsp toasted sesame oil 

¼ Cup cilantro leaves, roughly chopped  

Instructions

In a large bowl, combine cabbages, vinegar, and sugar. Season with salt and pepper. Using your hands, toss to combine. Set aside to marinate

Meanwhile, heat neutral oil in a large nonstick skillet over medium high heat. Add garlic, chill lakes, cashews, and seeds and sauté for 5 minutes, until golden. Transfer mixture to a small bowl, then stir in sesame oil.

Scatter cilantro over the cabbage. Drizzle with crunch chili oil and toss well. Serve immediately.

Shrimp Scampi

Pioneer Women’s Shrimp Scampi

Cuban-Style Black Beans

Cuban-Style Black Beans from the See You on Sunday cookbook by Sam Sifton 

Ingredients 

1 Pound of dried black beans

¼ cup of extra-virgin olive oil 

4 slices slab bacon, diced 

1 medium spanish onion, peeled and diced 

1 head of garlic, cloves peeled and diced 

2 small green bell peppers, seeded and diced 

1 jalapeno pepper, seeded and diced 

1 tablespoon kosher salt, or to taste

½ teaspoon freshly ground black pepper 

1 teaspoon dried oregano 

½ teaspoon ground cumin 

3 tablespoon distilled white vinegar 

1 smoked ham hock 

2 bay leaves

1 tablespoon dark brown sugar 

Directions

Step 1

Place beans in a large bowl and cover with cold water, then allow to sit out on the countertop overnight; or if pressed for time, simmer over medium low heat, overed, until the beans are tender, about an hour. (or if really pressed for time, substitute three 15 1/2 - ounce cans of black beans, drained.) 

Step 2

When you’re ready to cook the beans, put the oil in a large, heavy-bottomed pot set over medium heat and allow it to come to a shimmer. Add the beacon and cook, stirring occasionally, until the fat has begun to render out of the beacon and the meat is beginning to crisp, about 5 minutes. Add the onion, garlic, bell peppers, and jalapeno, and stir to combine. Continue cooking until the vegetables have begun to soften, 5 to 7 minutes. Add the salt, black pepper, oregano, and cumin in the pan and grow fragrant, 3 to 5 minutes.

Step 3

Add the vinegar to the pot and stir to combine, then allow to cook off until it is mostly gone. Add the ham hock, bay leaves, brown sugar, the beans and splash or two of water, and stir again. 

Step 4

Lower the heat and allow the beans to cook, stirring occasionally, for an hour or so, until the beans are very soft and the meat on the ham hock is pulled away from the bone. (Add a little water to the pot if it seems to be getting dry.)

Step 5

When the beans are done, remove the ham hock and the bay leaves; discard the bay leaves and tear the meat from the hock. Chop this meat and return it to the bean pot. Stir, taste, and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little water, if necessary. Stir occasionally.) Serve with rice and hot sauce. 

Racheal’s Cheesy Potato Casserole

Racheal’s Cheesy Potato Casserole 

Ingredients

1 pint (2 cups) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1/2 cup butter, melted

1 tablespoon garlic salt

½ Cup - 1 cup chopped onions (depending on if you love onions)

1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed

2 cups shredded Cheddar cheese (8 oz)

Instructions 

Step 1 - Heat oven to 350°F. 

Step 2 - In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended. 

Step 3 - Pour into an ungreased 13x9-inch (3-quart) glass baking dish. 

Step 4 - Bake for 45 minutes. 

Pork Sandwiches with Cilantro-Jalapeno Slaw

Pork Sandwiches with Cilantro-Jalapeno Slaw by Pioneer Women 

Ingredients  

1 whole Onion, Peeled And Quartered

1 whole Pork Butt (pork Shoulder Roast)

Salt And Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans of Cola (Dr Pepper, Coke, Etc.)

2 tbsp. Brown Sugar

12 whole Good Quality Kaiser Or Deli Rolls

12 tbsp. Butter

1/2 head Cabbage, Sliced Thin

1/2 head Purple Cabbage, Sliced Thin

1 whole Jalapeno, Halved Lengthwise And Thinly Sliced

1/2 c. Whole Milk

1/2 c. Mayonnaise

1 tsp. White Vinegar

1 tbsp. Sugar

1/4 tsp. Salt

1/4 tsp. Cayenne Pepper

2 c. Cilantro Leaves, Barely Chopped

MEAT

Preheat the oven to 300 degrees.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place the lid tightly on the pot, then set the pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from the pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for two hours.

Before serving, toss in cilantro leaves.

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

Jan Schaffer’s Breakfast Casserole

Jan Schaffer’s Breakfast Casserole 

Prep: You can make a day ahead and store in refrigerator

Oven On - 325 degrees 

Ingredients 

• 16 slices of white bread, remove crust and chop into cubes 

• 8 oz shredded cheddar cheese 

• 8 oz shredded mozzarella cheese 

• ½ - ¾ pound of Sausage (browned & drained) OR Ham cut fine 

• ¼ Cup of melted butter 

• 12 Eggs, well beaten 

• 3 Cups of Milk

• 2 tps of Salt

• Pepper & Salt to taste

Instructions 

1. Brown & Drain Sausage 

2. Melt Butter

3. Grease 13 X 9 inch pan 

4. Layer: cubed bread, cheese & meat in pan 

5. Mix eggs, milk, salt & pepper then add to bread mixture 

6. Drizzle melted butter on top 

7. Bake, uncovered for 1 hour 

Curried Butternut Squash Soup

Curried Butternut Squash Soup by The Minimalist Baker 

Notes: Serves 4 

SOUP

• 1 Tbsp coconut or avocado oil

• 2 medium shallots (thinly diced)

• 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)

• 6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups)

• 1 pinch each sea salt + black pepper (plus more to taste)

• 1 1/2 Tbsp curry powder

• 1/4 tsp ground cinnamon

• 1 14-ounce can light coconut milk

• 2 cups vegetable broth (DIY or store-bought)

• 1-3 Tbsp maple syrup (or sub coconut sugar)

• 1-2 tsp chili garlic paste (optional)

FOR SERVING optional

• Toasted pumpkin seeds

• Chili garlic paste

• Full-fat coconut milk

Instructions

1. Heat a large pot over medium heat.

2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

3. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).

5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month. Best when fresh.

Crunchy Baked Turkey Tacos

Crunchy Baked Turkey Tacos by the Defined Dish 

Ingredients

• avocado oil (you'll use about 3-4 tablespoons total)

• 1/4 cup very finely diced white onion

• 1 lb ground turkey (preferably dark meat)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/2 tsp dried oregano

• 1 [4-ounce] can diced green chiles (I use hot, but you can opt for the mild ones if you prefer)

• 1 tbsp tomato paste

• 1/4 cup chicken broth (can sub beef broth, veggie broth, or even water here also)

• 8 tortillas (I use Siete Foods grain-free tortillas and I prefer either the cassava blend or almond flour)

• 1/2 cup cashew queso (I use Siete Foods nacho flavor, you can also use shredded cheese here, if you are okay with a little dairy.)

• 1/2 cup finely shredded iceberg lettuce (about 1/4 head of lettuce), for serving

• 1 roma tomato, seeded and diced small , for serving

• 2 tbsp finely chopped cilantro , for serving

• your favorite hot sauce , for serving

• 1 lime, cut into wedges , for serving

Instructions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

2. Heat a large skillet over medium high heat with 1 tablespoon of avocado oil. Add the onions, ground turkey, salt and pepper and cook, breaking up the meat with the edge of a spoon, until it is cooked through and no longer pink, about 7 minutes. You want to really break up the meat so it's super small and there are no large chunks.

3. Add the chili powder, garlic powder, onion powder, cumin, and oregano and cook, stirring until spices are fragrant and incorporated into the meat, 1 to 2 minutes.

4. Pour in the diced green chiles (undrained) and the tomato paste into the meat and toss until well combined with the meat.

5. Pour in the broth and cook, stirring until well combined and there are no longer clumps of the tomato paste in the meat. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.

6. In a small, separate non-stick skillet, heat 1/2 tsp of avocado oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold. Set the tortilla on the prepared baking sheet and scoop about 2 tablespoons of the turkey mixture onto one side of the tortilla. Spread 1 tablespoon of the cashew queso across the other side of the tortilla and gently fold the tortilla in half, forming a taco.  Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.

7. Transfer the baking sheet to the preheated oven and cook until the tacos are crispy and golden browned on the edges, about 10 minutes. (if for some reason the tops of your tortillas look dry, either brush or spray with avocado oil to ensure they will crisp up in the oven).

8. Remove from the oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, diced tomatoes, and chopped cilantro.

9. Serve with lime wedges and your favorite hot sauce. Enjoy!

Sweet Potato Sausage Lasagna

Sweet Potato Sausage Lasagna by Makinze Gore

Ingredients 

Cooking spray

2 tbsp. extra-virgin olive oil

1 large yellow onion, chopped

2 cloves garlic, minced

1 lb. sweet Italian sausage, casings removed

Kosher salt

Freshly ground black pepper

1 (24-oz.) jar marinara

1 (5-oz.) package baby spinach

16 oz. ricotta

1 large egg, beaten

3/4 c. freshly grated Parmesan, divided

1 tsp. dried oregano

3 large sweet potatoes, peeled and sliced 1/8"-thick (about 2 lb.)

1 1/2 c. shredded mozzarella

Freshly chopped parsley, for garnish

Step 1

Preheat the oven to 375° and grease a 9"-x-13" baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.

Step 2

Pour in marinara and bring to a simmer. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until wilted, 2 minutes. Remove from heat.

Step 3 

In a large bowl, combine ricotta, egg, ½ cup Parmesan, and oregano. Season with salt and pepper.

Step 4

Spread a thin layer of marinara mixture evenly across the bottom of the baking dish. Layer a third of the sweet potatoes on top of sauce, slightly overlapping. Spread about a third of the ricotta mixture over sweet potatoes and top with a third of the remaining meat sauce. Repeat to make 2 more layers. Top with mozzarella and remaining ¼ cup Parmesan.

Step 5 

Cover with foil and bake until sweet potatoes are almost cooked through, about 45 minutes, then remove foil and bake until sweet potatoes are fork-tender and cheese is golden, 15 minutes more.

Step 6

Let lasagna rest for 10 minutes. Garnish with parsley before serving.

Whole30 Chicken Pot Pie Soup

Healthy Whole30 Chicken Pot Pie Soup by Nyssa’s Kitchen

{whole30 + gluten free + vegan, paleo}

• 1 cup raw cashews 

• 2 cups hot water

• 3 tablespoons olive oil or ghee

• 1 medium onion, diced

• 3 carrots, sliced into half moons

• 3 stalks of celery, diced 

• 2 medium yukon gold potatoes, diced (about 2 1/2 cups worth)

• 2 cloves of garlic, chopped

• 1/2 teaspoon poultry seasoning or all purpose seasoning

• 2 tablespoons nutritional yeast

• 1 1/2 teaspoons sea salt

• 1/2 teaspoon black pepper

• 3 cups pre-cooked shredded chicken or turkey (from about 1 1/2 pounds meat)

• 4 cups low sodium broth 

• about 2 cups frozen peas 

• herbs to garnish (optional)

Instructions:

1. Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe. 

2. Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.

3. Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often. 

4. Drain and rinse soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed until completely smooth and no lumps or small pieces remain. 

5. Add cashew mixture broth along with remaining 2 cups broth, and shredded chicken or turkey to the soup pot. Scrape up any stuck on bits from the bottom of the pan and bring to a simmer.

6. Reduce heat to low and cover. Gently simmer for about 15-20 minutes, stirring occasionally – until potatoes and veggies are tender. 

7. Just before serving turn off the heat and add frozen peas. Stir to combine and let the soup sit for a minute or two until the peas are bright green and warm. 

8. Season to taste with salt and pepper and serve, topped with fresh herbs if desired.

Taco-Bar-for-the-win

Taco-Bar-for-the-win 

Note: All my friends say the same thing, a taco bar will never disappoint the masses! You may have all the allergies or intolerances, but a taco bar with all the fix’ns can fill all the bellies. 

The Base

White Rice 

Brown Rice

Lettuce of all kinds 

Corn tortillas 

Flour tortillas 

Almost flour, Cassa flour are also options 

Chips 

The Protein 

Taco Meet (no sugar friends)

Ground Turkey with just salt and pepper for picky kids 

Shredded Chicken 

Sweet potatoes - diced with taco seasoning is really delicious, too!

Thick sliced avocado with salt, pepper and limes juice 

The Toppings 

Sour Cream 

Tomatoes 

Onions 

Limes wedges 

Shredded Cheese 

The Dips 

5-Minute Vegan Cashew Queso

5-Minute Vegan Cashew Queso by The Minimalist Baker 

Notes: Serves 6 and keeps fresh for one week 

• 3/4 – 1 cup hot water

• 1 cup raw cashews

• 1 clove garlic, chopped

• 2 Tbsp nutritional yeast

• 1/2 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp salt, plus more to taste

• 1 Tbsp harissa (or sub hot salsa, hot sauce, Ro-Tel, or 1 chipotle pepper in adobo sauce // plus more for garnish)

Instructions

1. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.

2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don’t be shy.

3. Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a spoonful of fresh salsa or hot sauce for serving (optional).

4. Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.

Mandi's Salsa

Note: It’s a great recipe for large gatherings about 4 cups worth. This is a medium heat salsa depending on the size of the jalapeno you choose.  

Ingredients 

½ ripe medium tomato chopped (or 1 small roma tomato)

1 (28 ounce) canned diced tomato

½ the juice of a lemon 

2 - 4 sprigs of cilantro with stems (depending on how much cilantro you like)

2 medium cloves of garlic, roughly chopped 

1 jalapeno, chopped 

⅓ medium red onion, chopped

2 Tablespoons of apple cider vinegar 

¼ teaspoon of cumin 

½ teaspoon of chili powder

½ teaspoon freshly ground black pepper

1 teaspoon of salt

Instructions 

Step one

In a food processor, grind tomatoes and lemon juice on “pulse” just until very finely chopped but not pureed. Place in a large mixing bowl.

Step two

Place cilantro, garlic, and jalapeno in food processor and grind thoroughly 

Step three

Add chopped onion and grind on “pulse” just until very finely minced 

Step four 

Combine all ingredients in a mixing bowl, stir together well. 

Step five

Serve immediately or cover and refrigerate until fully chilled.

White Chicken Chili

White Chicken Chili

Note: Serves 6 & Ready in 60 Minutes 

**If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.

Ingredients

• 1 small yellow onion, diced

• 1 tbsp olive oil

• 2 cloves garlic , finely minced

• 2 (14.5 oz) cans low-sodium chicken broth

• 1 (7 oz) can diced green chilies

• 1 1/2 tsp cumin

• 1/2 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp ground coriander

• 1/4 tsp cayenne pepper

• salt and freshly ground black pepper , to taste

• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes

• 1 1/4 cup frozen or fresh corn

• 2 (15 oz) cans cannellini beans

• 2 1/2 cups shredded cooked rotisserie or left-over chicken*

• 1 Tbsp fresh lime juice

• 2 Tbsp chopped fresh cilantro, plus more for serving

• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale by the Modern Proper 

Note: Serves 6 and all these ingredients can be found at Aldi!

Ingredients

• 1 pound mild italian sausage, ground or casing removed

• 1 medium yellow onion, minced

• 6 garlic cloves, minced

• 1 quart chicken stock

• 1 (14-ounce can) crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon sea salt

• 1 bunch curly kale, stemmed and roughly torn

• 10 ounces fresh tortellini

• 1 cup heavy cream

• Parmesan cheese, grated for serving (optional)

• ¼ teaspoon red pepper flakes, for serving (optional)

Method

1. Heat a large pot over medium-high heat. Add the sausage, onions, and garlic and cook, breaking up the meat with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.

2. Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes. 

3. Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.

Aunt Barb’s Mashed Potatoes

Aunt Barb’s Mashed Potatoes 

Prep: Leave out the butter, sour cream & milk to make the room temperature before adding them into the mashed potatoes 

Ingredients:

Instructions: