Roasted Italian Sausage

with Potatoes, Peppers and Onions

Preparation Time 10 minutes Baking Time 35 minutes

For the veggies:

4 baking potatoes, peeled, each cut into 8 chunks
1 yellow pepper, cut into about 16 chunks
1 red or green pepper, cut into about 16 chunks
1 large onion, coarsely diced
2 Tablespoons light olive oil
1 ½ teaspoons salt
1 Tablespoon dried oregano

For the Sausage:

6 links Italian Sausage (sweet or spicy, your choice)
2 Tablespoons light olive oil
Paprika

Preheat the oven to 400°F.

Place potatoes, peppers, onion, 2 Tablespoons of olive oil, salt and oregano
in a 9”x13”x2” glass baking dish. Toss so that the veggies are coated with
the olive oil.

Cut each sausage link into 3-4 pieces. Place the sausages, 2 Tablespoons of
olive oil and a generous sprinkle of paprika in a separate 9”x13”x2” glass
baking pan. Toss so that the sausage is coated with the olive oil.

Bake for 30-40 minutes, stirring after 15-20 minutes. When the sausage is
fully cooked, remove both pans from the oven. Blot the sausages with a
paper towel to remove excess grease. Add sausages to the pan with the
potatoes and peppers. Stir and serve.
 STROMBOLI

1 loaf frozen bread dough, thawed

2 egg yolks, save the whites

1 tsp. oregano

1 tsp. basil

1/2 tsp. garlic powder

1/4 tsp. pepper

1 Tbs. Parmesan cheese

2 Tbs. oil

Filling: pepperoni, sausage, ham, veggies etc.

Mozzarella cheese – about 2 cups

1 jar pizza sauce

Spread the dough out on a buttered cookie sheet, like a pizza crust.  Mix the other ingredients
(minus the fillings) and spread like butter on the crust.  Layer the fillings and top with cheese. 

Roll it up starting with the long edge so you end up with a long, log shape.  Place it seam side
down on the cookie sheet.  Brush with the reserved egg white.  Bake at 350 degrees for 30-40
minutes.  Slice and serve with the pizza sauce.
 Grilled Pineapple and Ham Kabobs
with a Brown Sugar Glaze

1 pineapple, peeled, cored and cut into 1" - 1 1/2" chucks

1 (2 pound) mini half ham cut into 1" - 1 1/2" cubes

Glaze:
1/4 cup brown sugar
1 Tablespoon orange juice
1 Tablespoon low sugar orange marmalade
1/2 teaspoon Dijon mustard

Cut up the pineapple and ham as indicated and thread the fruit and
the meat on kabob skewers in an alternating fashion (for a 14" skewer
I use about 4-5 pieces of ham and 4-5 pieces of pineapple per
skewer)and set aside.

Make the glaze by adding all of the glaze ingredients together in a

small saucepan and cook over low heat until all ingredients are fully
combined and the mixture is bubbly.

Cook the kabobs on the grill about 3-5 minutes per side, brushing each
side with the brown sugar glaze. Remove fruit and meat from kabob
skewers and serve.
 Heavenly Chicken
4-6 boneless, skinless chicken breasts or chicken thighs
2 Tablespoons light olive oil
1 1/2 cups light sour cream or plain yogurt
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 cups crushed ritz crackers (1 sleeve) or seasoned breadcrumbs
2 Tablespoons melted butter

Preheat the oven to 350'F. Line a rimmed cookie sheet with foil and
spread the olive oil over the foil.

In a medium bowl or zip style bag, stir together the sour cream, salt,
onion powder, and paprika. Add the chicken to this mixture and turn
the chicken so that all sides are fully coated.

Place the crushed crackers or breadcrumbs in a large bowl and dredge

each piece of chicken in the crumbs so that all sides are coated.

Place the coated chicken on the prepared pan, drizzle the top of each
piece with melted butter.

Bake at 350'F for about 45 minutes or until the chicken reaches an

internal temperature of 165'F.
ULTIMATE BEEF STEW TYLER FLORENCE

Ingredients

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle

3 tablespoons butter

2 cups all-purpose flour

2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder
pot roast and chuck roast boneless)

Sea salt and freshly ground black pepper

1 bottle good quality dry red wine (recommended: Burgundy)

8 fresh thyme sprigs

6 garlic cloves, smashed

1 orange, zest removed in 3 (1-inch) strips

1/4 teaspoon ground cloves

2 bay leaves

2 1/2 cups beef stock

9 small new potatoes, scrubbed clean and cut in 1/2

1/2 pound carrots, peeled and sliced

2 cups frozen pearl onions, a large handful

1 pound white mushrooms, cut in 1/2

1/2 pound garden peas frozen or fresh

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and
butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt
and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and
add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you
might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat
has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a
wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the
browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black
pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then
reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20
minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a
pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer,
uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas
during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs
MEXICAN MEATBALL SOUP
1lb frozen meatballs

1 onion

1 green pepper

3 tsp garlic

3 cups beef broth

2 cups salsa

1 tbsp chili powder

¼ tsp cumin

1 cup pasta shells

2 cups shredded cheddar

¼ cup sour cream

1 tbsp cilantro

Combine meatballs, onion, green pepper, garlic, beef broth, salsa, and spices in crock pot. Cook
for 5-7 hours on low. Add pasta and cook on low an additional hour until pasta is tender.
Garnish with cheese, sour cream , and cilantro.