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January Recipes

Sausage Stuffed Mushrooms

1   Tbsp Extra-virgin Olive Oil (cleaned, stems removed, reserved) 

Salt and Pepper


1 1/2 tsp. Extra-virgin Olive Oil

3/4    lb. Sweet Bulk Sausage 

4       Cloves Garlic (chopped)

20     Stems from Mushrooms (finely chopped)

1       Rib Celery (plus leafy top from the heart of the stalk, chopped)

1/2    Small Onion (chopped)

1/2    Small Red Bell Pepper (seeded, chopped)

1       (10 oz.) Box Frozen Spinach (defrosted, 

         squeezed dry)

3       Slices White Bread (toasted, buttered, 


1/3    Cup Grated Parmigiano Cheese

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate. Makes 24 stuffed mushrooms.

Mini Ravioli Soup

1    tsp. Extra-Virgin Olive Oil 

2    Cloves Garlic (minced)

1/2 Cup Onion (diced)

2    Carrots (diced)

2    Celery Ribs (diced)

3    Tbsp. Tomato Paste 


Freshly Ground Black Pepper 

32  oz. Chicken Broth 

1    (9 oz.) Pkg. Mini Cheese Ravioli

5    oz. Baby Spinach

1/2 Cup Fresh Parsley (chopped)

In a large pot, over medium heat, heat olive oil and cook garlic, onions and carrots until softened, 4 to 5 minutes. Add celery and tomato paste, season with salt and pepper and cook 1 more minute. Add the broth and 1/2 cup of water and bring to a boil. Add ravioli and cook according to package directions.

Fold in the spinach and parsley and heat until hot. Serve immediately. Serves 4

Cabbage Roll Casserole 

2       Cans Beef Broth 

1       tsp. Salt 

1       Cup Uncooked White Rice    

3 1/2 lbs. Cabbage  (chopped)

1       Can Tomato Sauce 

1       Cup Onion (chopped)

2 lbs. Ground Beef

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. Serves 12

Smothered Pork Chops w/onions

1    lb. Bone-in Pork Chops (1 inch thick)

1    tsp. Poultry Seasoning or Season Salt

1/4 tsp. Fresh Ground Pepper 

2    Tbsp. Olive Oil

2    Tbsp. Unsalted Butter

For Onion Gravy:

1    Tbsp. Unsalted Butter

1    Large Sweet Onion (sliced thin)

Pinch of Salt 

3    Cloves Garlic (minced)

1/2 Tbsp. Fresh Thyme (chopped)

1/2 Cup Chicken Broth

1/4 Cup Heavy Cream

Fresh Parsley (chopped, for garnish)

Season the pork chops with seasoning salt and pepper. Heat the oil and butter in a large skillet over medium-high heat until butter is melted. Add pork chops and sear for 5 minutes per side, until golden brown. Transfer to a plate and keep covered.

Return skillet to heat, add 1 tablespoon of butter and melt over medium heat. Stir in sliced onions and pinch of salt. Cook onions for 12 minutes or until soft and caramelized, stirring frequently. Add garlic and thyme, continue cooking for 30 seconds. Pour in the broth and using a wooden spoon, scrape up the browned bits from the bottom of pan. Whisk in heavy cream and simmer for 1 minute. Return pork chops and all pork juices to pan. Reduce heat to medium-low and cook for 3 more minutes or until pork is completely cooked through and sauce has thickened. Remove from heat and garnish with parsley. Serves 4.

Fried Cabbage with Bacon

6    Slices Bacon (chopped) 

1    Large Onion (diced) 

2    Cloves Garlic (minced)    

1    Large Head Cabbage (cored, sliced)

1    Tbsp. Salt (OR to taste) 

1    tsp. Ground Black Pepper

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/8 tsp. Paprika

Place the bacon in a large stock pot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt (to your taste) pepper, onion powder, garlic powder and paprika. Reduce the heat to low, cover and simmer, stirring occasionally, about 30 minutes more.

Taco-Stuffed Baked Potatoes

2    Large Baking Potatoes (1 lb. each)

1/2 lb. Lean Ground Beef

1    oz. Pkg. Taco Seasoning Mix 

2/3 Cup Water

1/2 Cup Sour Cream (divided)

1/2 Cup Shredded Sharp Cheddar Cheese

1/4 Cup Green Onions (sliced)

Scrub the potatoes and cut them in half lengthwise. Prick the potato skin in several places with a fork. Place the cut sides down on a microwavable plate, leaving room around each potato. Cover with a microwavable plastic wrap, venting one edge. Microwave the potatoes on high for 4 minutes. Carefully uncover and turn the potatoes over. Re-cover the potatoes and microwave again for 4 to 6 minutes or until soft. Meanwhile, cook the ground beef in a medium skillet over medium-high heat until no longer pink, drain. Stir the taco seasoning and water into the beef; cook until thick. When the potatoes are done, using hot pads to protect your hands, scoop the flesh from the potatoes, leaving 1/4 inch shell around the edges. Chop the potato flesh and add to the meat mixture. Add 1/4 cup of the sour cream to the meat and potato mixture. Spoon a heaping 1/2 cup of meat mixture into each potato shell. Top with cheese, green onions and dollop of the remaining sour cream. Serves 4.

Bacon Cracker Bites

1    lb. Bacon Strips (cut in half)

32  Club Crackers

1/2 Cup Parmesan Cheese (freshly grated)

Freshly Ground Black Pepper

Ranch Dressing (for dipping)

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Arrange the crackers on the baking sheet and sprinkle with Parmesan cheese. Tightly wrap each cracker with bacon and place seam-side down, then top with more Parmesan. Bake until bacon is cooked through and bites are crispy, 45 to 48 minutes. Season with pepper and serve with ranch for dipping. Serves 6.

Roman-Style Chicken

4       Skinless Chicken Breast Halves (with rib bones)

2       Skinless Chicken Thighs (with bones)

1 1/2 tsp. Salt (divided )

1 1/2 tsp. Ground Black Pepper (divided)

1/4    Cup Olive Oil

1       Red Bell Pepper (sliced)

1       Yellow Bell Pepper (sliced)

3       oz. Prosciutto (chopped)

2       Cloves Garlic (chopped)

1       (15 oz.) Can Diced Tomatoes

1/2    Cup White Wine

1       Tbsp. Fresh Thyme Leaves

1       tsp. Fresh Oregano Leaves

1/2    Cup Chicken Stock

2       Tbsp. Capers

1/4    Cup Fresh Parsley (chopped)

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

In the same pan, over medium heat add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock and bring to a boil. Reduce the heat and simmer, covered, until chicken is cooked through, about 20 to 30 minutes. Add the capers and parsley, stir to combine and serve immediately.

Fried Apple Slices

1/2 Cup Butter (cubed)

6    Medium Tart Red Apples (unpeeled, sliced)

3/4 Cup Sugar (divided)

3/4 tsp. Ground Cinnamon

Melt the butter in a large cast-iron or other ovenproof skillet. Add the apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently. Add the cinnamon and remaining sugar. Cook and stir over medium-high heat 5 to 10 minutes longer. Makes 8 servings.