Italian Turkey Sausage Subs

Hearty sub sandwiches get a pop of flavor from the Italian turkey sausage.  They are and topped with gooey cheese are hard to resist!

Italian Turkey Sausage Subs

Let's talk lunch.  I love a good sandwich during lunchtime.  It's a staple in our house and this particular sandwich is meaty and hearty, with flavors that pop in your mouth.  Filled with Italian turkey sausage for a lighter calorie count these sandwiches also sneak in some veggies as well.  Onion and bell pepper lend nutrients, fiber, and flavor to the dish.  Seasonings like Italian seasoning mix, garlic, balsamic vinegar, and red pepper flakes give this sandwich that quintessential Italian flavor.  

Perfect for a weekend lunch, light dinner, game day, party or potluck.  These easy to make sandwiches will fill your tummy and warm your soul.

What Ingredients do I need?

• turkey Italian sausage 
• green bell pepper
• yellow onion
• garlic
• can fire-roasted diced tomatoes
• Italian seasoning
• balsamic vinegar
• red pepper flakes
• French-style sub rolls
• mozzarella cheese, shredded

Substitutions and Variations

• Use hot or sweet Italian sausage
• cook in a slow cooker for 2 hours on high - adding to the cooker after the meat, onions, and bell pepper is cooked
• cook in a pressure cooker - cook for 4 minutes, rapid pressure release
• double the recipe for a crowd

Kitchen Tips and Notes

• Toast the sub rolls for extra crunch
• remove sausage from casings before cooking if using links
• Make sure to simmer over the lowest flame to ensure the meat stays saucy
• Leave out the red pepper flakes for a kid friendly version
• Add red pepper flakes to satisfy your heat tolerance and liking

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Italian Turkey Sausage Subs

serves 6

1 lb. turkey Italian sausage 
3/4 cup green bell pepper strips
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 14.5 ounce can fire-roasted diced tomatoes, undrained
2 teaspoons Italian seasoning, crushed
2 teaspoons balsamic vinegar
pinch crushed red pepper flakes
6 French-style sub rolls
1/2 cup mozzarella cheese, shredded

In a large skillet cook sausage, bell pepper, onion, and garlic over medium heat until meat is browned; drain off fat.  Add in the tomatoes, Italian seasoning, balsamic vinegar, and red pepper flakes.  Stir to combine.

Cover with a lid and turn the fire down to low.  Simmer covered for 20 minutes.  Toast sub rolls if desired.  Fill with meat filling and top with shredded mozzarella cheese.

Dark Chocolate Chai Banana Muffins

Sinful dark chocolate and the heady flavors of a chai latte are wrapped up in one heck of a banana muffin!

Dark Chocolate Chai Banana Muffins

Perfect for a cold winter morning or a weekend brunch.  These muffins are filled with dark chocolate chunks, the wonderful flavors of allspice, cinnamon, cloves, ginger, and a hint of vanilla, that make a wonderful chai spice, and lets not forget the banana that gives these muffins a sweet base.  Perfectly sinful with coffee or tea or even as an afternoon snack. 

During quarantine I've been baking a lot.  It's so easy to whip up these muffins on the weekend so we have something that's grab and go for our workday breakfast.  This recipe makes 6 perfect muffins.  For more, just double the recipe.  

What Ingredients do I need?

• 1 overripe banana
• egg
• milk
• canola oil or vegetable oil
• flour
• sugar
• baking powder
• salt
• chocolate chunks, chopped from a dark chocolate bar or purchased
• Vanilla Chai Spice  - (see Substitutions for other chai alternatives)

Substitutions and Variations

• Make mini muffins instead of regular sized muffins
• Double the recipe for 12 muffins
• Use liquid chai flavoring instead of a spice mix
• Make your own chai spice mix (see below in Kitchen Tips and  Notes)
• Add some mini chocolate chips
• Add some chopped pecans or walnuts for crunch 
• Substitute your favorite sweetener for the sugar
• Use yogurt instead of milk
• Use butter instead of canola oil
• Use 1/2 the amount of flour with whole wheat or white whole wheat flour.

Kitchen Tips and Notes

• Cooking time for mini muffins:   12-14 minutes
• Make your own chai spice blend:  1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamon, and 1/4 teaspoon all-spice.
• Muffins freeze well.  Wrap each one individually in cling wrap and freeze up to 3 months.
• Do not overmix your muffin batter. Overmixing causes your muffins to come out flat and tough

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Dark Chocolate Chai Banana Muffins


Yield:  6 - 8 regular muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 Tablespoon chai spice mix
1/3 cup dark chocolate chunks

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a rubber spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and chai spice mix.  Stir just until combined.  Do not over mix.  Fold in the dark chocolate chunks, leaving a few back to place on the tops of the muffins.

Using a cookie scoop, add batter to the individual muffin tins.  Add the remaining chocolate chunks on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the muffin tin.  Serve warm or at room temperature.

Mom's Homemade Vegetable Beef Soup Revisited

Soul-warming, homemade Vegetable Beef Soup from my Mom's recipe archives is the BEST old fashioned soup recipe around.  

Mom's Homemade Vegetable Beef Soup

Your sitting in a the kitchen on a cold winter's day and mom places a steaming bowl of hot Vegetable Beef Soup in front of you.  The aromas of beef, tomatoes, and potatoes tease you as you take your first whiff.  The first bite brings bursts of hearty flavors on your tongue and fills your body with comforting warmth as it goes down.  This is what Mom's soup reminds me of.  Pure Heaven!  

There is nothing more comforting to me than this soup.  Mom's love was poured into this homemade soup and you can feel it with every bite.  This is a soup you have to try, and is worth another look.

Although it takes time to cook this soup it's really one that you want to cook on a weekend.  Plan ahead, as this is one born of love and a little chopping effort.  It takes about 3-4 hours to complete this soup but it is cooked in stages with long simmering sessions.  You don't have baby sit it but you do need to check it randomly to ensure you are not simmering away all the luscious broth.

Plan on cooking this during the fall and winter months and you will have yourself one delicious, lip-smacking soup.  This is one that everyone will be requesting again and again.

What Ingredients do I need?

• stew meat
• onion
• carrots
• celery
• diced tomatoes
• russet potatoes
• water

Substitutions and Variations

• Use cut pieces of chuck roast 
• Use cut pieces of sirloin
• Add different seasoning, such as Italian herbs to give it a Mediterranean spin
• Add in fresh garlic or hot pepper flakes
• Although this makes a wonderful beef broth you may add some concentrated beef broth (such as Better than Bullion) to enhance the broth flavor
• Add additional vegetables such as zucchini or mushrooms or yellow squash

Kitchen Tips and Notes

• Cooking the beef in water for a long period of time develops a wonderful beef broth
• Make sure to simmer the soup slowly so you don't lose too much broth.
• If you do lose broth add in more water and turn the heat down to a lower simmer. This will allow the soup to build up the broth again from the items you are cooking

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Mom's Homemade Vegetable Beef Soup

serves 6

1 lb of stew meat, cut in to bite sized pieces
1 medium onion, sliced
water
4 carrots, peeled and sliced
3 stalks of celery, sliced
1 14oz can diced tomatoes
4 medium sized russet potatoes, cut in to medium chunks
Salt and pepper

In a large Dutch oven add meat, onion, and enough water to cover 2-3 inches above the meat.  Bring to a boil over high heat then reduce to simmer.  Add salt and pepper. (you will need to layer your seasonings)  Cook at a simmer for 1 to 1 ½ hrs.  This is going to make your broth.  If you loose too much water, turn your temp down, and add some water.

Add carrots and celery.  Cook 1 hour.

Add tomatoes, more salt and pepper.  Cook 30 min to develop the flavors.

Add potatoes.  Cook 1 hour.  Taste and season as necessary.

Serves 6.