This is another recipe I adapted for Robby. Let’s face it, soup season is here and everyone loves a bowl of warm hearty soup. Although this was made for Robby we all enjoyed this soup, the broth is simply delicious. If you want it a little richer and you can have dairy you could add about 1/4 cup of heavy cream! I used a gluten-free “hot” sausage as we wanted that punch of flavor, but you can use any sausage you like. The sausage and potatoes make this a hearty dish on our New England winter days.
INGREDIENTS
2 Tablespoons garlic infused olive oil
1 lb. uncooked gluten-free sausage (I used a hot sausage)
6 cups organic gluten-free chicken bone broth
1 1/2 pounds baby potatoes, diced
2-3 cups baby spinach leaves
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste
1 Teaspoon chicken base such as Better Than Broth (I used a gluten-free base)
DIRECTIONS
Heat infused olive oil in a large pot over medium heat. Once hot, add the sausage and brown until cooked through. I tried not to break up the sausage too much as I wanted sausage bites to be in there. Add the chicken broth and potatoes, bring to a boil then reduce heat and simmer until the potatoes are tender about 15 minutes. Stir in spinach and red pepper flakes. Cook until spinach is wilted. Add the chicken base and stir well. Season with salt and pepper. Serve warm.
Enjoy!
I came up with this recipe combining a few of my favorite things, apples, caramel, and nuts! This is a great morning bite with a hot cup of coffee or a sweet snack after dinner! Everyone I shared them with enjoyed the sweet, but not too sweet, fall flavors.
INGREDIENTS
1 box spice cake mix
1 apple, peeled and diced. I used Honey Crisp
1/4 cup chopped pecans
1/4 cup golden raisins
3/4 cup water
1/3 cup oil
3 whole eggs
Your favorite caramel sauce
DIRECTIONS
Mix the cake mix, oil, water and eggs until combined. Add the diced apple, pecans, and golden raisins, folding them in through the batter.
Line cupcake pans with liners and fill them up about 2/3 full with the batter.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool, then top each cupcake with a tablespoon of caramel sauce for a little added sweetness.
Enjoy!
I am always looking for something new to do with Thanksgiving and Christmas leftovers. Last year I made the Thanksgiving rolls that are delicious but the way these left the plate I’d say these are a definite family favorite. I made these in the air fryer but you can easily bake these in the oven following the package directions on the puff pastry box. One bite is Thanksgiving all wrapped up in a beautiful crispy puff pastry. Don’t forget to have plenty of leftover gravy for dipping. Those leftovers won’t last long!
This recipe makes 6 puffs.
INGREDIENTS
2 packages ready-made puff pastry
2 Tablespoon leftover roasted turkey, per puff
2 Tablespoon leftover stuffing, per puff
2 Tablespoons leftover cranberry sauce, per puff
Olive oil for spritzing, if air frying
Gravy for dipping
DIRECTIONS
Cut the puff pastry into approximately 4-inch squares. Starting with one square, layer the turkey on top of the pastry and follow adding the stuffing and then the cranberry sauce. Using the second square of pastry, lay the second pastry on top of the cranberry pressing down the edges to seal with the first layer of pastry. You can roll or pull lightly on the top pastry if needed.
Do this for each pastry you are making.
Place one or more depending on the size of your air fryer, spritz the top with olive oil and fry at 400 degrees for 6 minutes. Turn the pastry over, spritz the second side with oil and continue to fry for an additional 6 minutes. Serve with warm gravy.
Enjoy!
I came up with this dish to use some things out of my fridge and also because my husband likes anything that has to do with Mexican flavors. You could easily add black beans and drained corn for some extra flavor but I was cleaning out my fridge and did not have either! This is like a taco in a roll. Very easy to put together. This would make any taco night a success.
INGREDIENTS
12 – 15 egg roll wrappers
1 lb. ground beef
1 package taco seasoning
1 cup shredded Mexican cheese
3/4 cup of your favorite salsa/store bought or homemade
Water
Olive oil spray
Serve with:
Salsa
Sour cream
DIRECTIONS
Brown the ground beef in a large skillet, crumble as it cooks. When the ground beef is browned, add the taco seasoning being sure to mix well. Add the grated cheese and combine until the cheese is melted. Remove the pan from the heat and add the salsa mixing to combine. Using one egg roll wrapper at a time place approximately 2 Tablespoons of the ground beef mixture on the egg roll and roll up burrito style. When you get to the end brush the corner 0f the egg roll wrapper with water to help seal the edges. Do this for each egg roll. Place as many rolls in your air fryer as you can on a single layer. Spritz the top of the rolls with olive oil and air fry for 8 minutes at 400 degrees. Open the air fryer and turn the rolls over, spritz with olive oil and air fry for 4 more minutes or until golden brown. Do this for all of the egg rolls.
Serve with sour cream and salsa.
Enjoy!
This dish became a fast favorite in our house. Best of all you can change it in any way using bacon instead of sausage or add whatever your family enjoys. I keep the base of eggs and the cheese the same but change it up with anything I have on hand. Although I air fried these, you can also bake them. I also made the filling the night before so in the morning all I have to do is wrap them and pop them in the air fryer. This recipe will make 10-12 rolls.
NOTE- this is my original recipe that won a contest and was published in Taste of Home Magazine. Needless to say it’s a keeper!
INGREDIENTS
4 eggs
1 Tablespoon butter
Pinch of salt
Pinch of pepper
4 teaspoons of milk
1/2 pound ground sausage (I used “hot” Jimmy Dean sausage)
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Tablespoon scallions, I only used the green part
Egg roll wrappers
Maple syrup for serving – optional
DIRECTIONS
Over a medium skillet cook your ground sausage until cooked through and no longer pink. Add both cheeses and scallions. Turn off the heat and set aside.
In another skillet, over medium heat add the butter to melt. In a bowl, crack your eggs, add the salt, pepper, and milk and whisk until combined. Add the egg mixture to your warm skillet and let the eggs set for just a minute. Then using a rubber spatula scrape the set eggs towards the middle of the pan letting more of the egg mixture hit the bottom of the pan to set. Do this until the eggs are cooked and no longer runny.
Once done, add to the sausage mixture and combine. This can be done the night before.
When you are ready to air fry or bake, take one egg roll wrapper at a time and add about 2 Tablespoons of the egg/sausage mixture to the middle of the wrapper. Fold the bottom of the wrapper half way up, fold both sides of the wrapper into the center of the mixture not squishing it. It will look like an envelope then roll the bottom of the wrapper all the way to the top like a burrito. Set aside seam side down. Do this for each roll.
When you are ready to fry, preheat your air fryer to 40o degrees. Add the eggs rolls to the basket not layering them. Spritz with a little olive oil and fry for 4 minutes, turn the rolls over, spritz again with olive oil and fry for an additional 4 minutes or until the rolls are to your desired crispness.
TO BAKE – Preheat your oven to 400 degrees. Spritz rolls with olive oil and bake for 8-10 minutes, turn the rolls over, spritz again and continue to bake for another 5-7 minutes or until your desired crispness. Serve warm with maple syrup if desired.
Enjoy!
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