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

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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

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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

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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.

Braised Tuscan Chicken with Vegetables and White Beans

Common ingredients and simple preparation is the basis for this braise.  The results are a Tuscan Chicken dish that is loaded with flavor and brings you the comfort of home!

Braised Tuscan Chicken with Vegetables and White Beans

This chicken dish has hands down become my new favorite comfort food!  Braising is an easy way to cook chicken.  It cooks in a base of the most flavorful liquid that's seasoned just right!  Add in some carrots, celery, onion, and tomatoes as your fresh vegetables.  Cannellini beans are added to pump up the protein factor and to give more heartiness to the dish.  This is one AWESOME dinner.  The flavors just burst in your mouth and you will feel like you are in a little village in Italy!

Braising is a great technique to learn.  Lot of braises such as pot roasts are done in a dutch oven and cooked in your oven for several hours to allow the meat to become tender.  When doing chicken which doesn't require a long cooking period you can do a stove-top braise in about 30 minutes.  So you get all the home cooked comfort feelings from a wonderful braised dish, a one pot meal, and a dinner that's easy and quick.  Winner!!!

What Ingredients do I need?

• chicken
• carrot
• celery
• onion
• garlic
• white wine
• diced tomatoes
• chicken broth
• Italian seasoning
• cannellini beans

Substitutions and Variations

• Use chicken thighs instead of breasts
• Use bone in chicken pieces
• Use fresh tomatoes instead of canned
• Leave out the wine, just add more broth
• Use any white bean of your choice
• This can easily be turned into a Latin dish by altering the seasoning and the beans.

Kitchen Tips and Notes

• Searing the chicken first creates a nice brown presentation and keeps the chicken juicy on the inside.
• Flavor building with the carrots, celery, onion, garlic, wine, tomatoes, and seasoning all contribute to the fantastic flavor of this dish.
• Make sure to sinner the dish on low so that all the sauce does not boil away.
• Serve this with pasta, rice, or mashed potatoes.
• Spoon the luscious broth over the chicken and the pasta or other starch.
• Leftovers keep well in the refrigerator for 2-3 days.
• I wouldn't suggest freezing the dish as the bean will not freeze and reheat well.

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Braised Tuscan Chicken with Vegetables and White Beans

serves 4

4 boneless skinless chicken breasts

salt & pepper

3 Tablespoon olive oil, divided

2 medium carrots, sliced

2 stalks celery, sliced

1 medium onion, sliced

3 cloves garlic, minced

1/4 cup white wine

1 cup low sodium chicken broth

1 14 oz can diced tomatoes

1 Tablespoon Italian seasoning

1 14oz can cannellini beans, drained and rinsed

Salt and pepper your chicken on both sides and trim any fat or skin off the chicken.  Heat a large skillet over high heat.   Add 2 Tablespoon of olive oil and heat.  Add the chicken and sear on both sides 2 minutes each until browned.  Remove from the skillet to a plate.

Add the remaining 1 Tablespoon of olive oil, the carrots, celery and onion.  Reduce the heat to medium high and cook, stirring occasionally, until the vegetables are starting to soften, about 5-6 minutes.  Add the garlic and stir for 30 seconds.  Add the wine and deglaze the pan by scraping up the brown bits in the bottom of the pan.  

Return the chicken to the pan along with any accumulated juices, add the chicken broth, tomatoes and their juices, and Italian seasoning.  Bring to a boil and then turn the heat down, cover and simmer for 20 minutes.  Add the beans, cover and cook for an additional beans or until they hare thoroughly heated.  Serve.

Winter Breakfast: Vanilla Chai Muffins

Warming chai spices make these muffins extra special on a winter morning!  Hot from the oven these muffins are hard to beat and will be on your table in 30 minutes.

Vanilla Chai Muffins

One thing I miss so much due to our stay at home orders is a Chai Latte from Coffee Bean.  Oh that sensation that you get from a foamy hot drink that is slightly sweet and heady from chai spices...boy I miss that feeling!  Well I turned my favorite drink in to my new favorite muffin.  This muffin has everything the drink has.  Slightly sweet and full of vanilla and chai spices with an extra sprinkle of sanding sugar on the top for a bit of crunch and an extra sweet bite.  Heaven I must say.  Even MGG said that he thought this was a great muffins...so much so he ate two!

To make this muffin you need some Vanilla Chai Spice which may be purchased as a blend.  This makes things a lot easier than blending your own.  If you would like to make your own see my recipe down below in the Kitchen Notes & Tips section.  You could also use Oregon Chai vanilla powder or liquid concentrate to get a similar flavor.  These muffins are the perfect breakfast treat on a winter morning.  They are equally good during winter brunch, with coffee or tea, or as a afternoon snack.  Definitely bakery worthy and so much cheaper.  Plus did I mention that you can whip these up and have a hot fresh muffin in 30 minutes?  Love that!

What Ingredients do I need?

• egg
• milk
• canola oil or vegetable oil
• flour
• sugar
• baking powder
• vanilla chai spice mix (see Kitchen Notes below for sources)
• salt
• sanding sugar (optional topping)

Substitutions and Variations

• Make mini muffins instead of regular sized muffins
• Double the recipe for 12 muffins
• Use liquid chai flavoring instead of a mix
• 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

• Cook mini muffins for about 12-14 minutes

• 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

• Homemade Chai Spice Blend:  To make your own chai spice blend 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamon, and 1/4 teaspoon all-spice.

• Chai Spice Blend sources:  
• Spice House Chai Spices - I use this one and it has a hint of vanilla in it.
• Amazon - Watkins Chai Powder - This does have a trace of tea in it and no vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Amazon - Spicewalla Chai Masala - This Blend does not have any tea in it, nor does it have vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Morton & Bassett Chai Spice - most major grocery stores carry this brand.  This does not contain vanilla.  If you want a vanilla hint add some to the  batter along with this spice.
• 

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Vanilla Chai Muffins

yield:  6 muffins

1 egg

1/2 cup milk

1/4 canola oil

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

2 teaspoons Vanilla Chai Spice blend  (see Kitchen Notes above for sources)

1/2 teaspoon salt

Coarse sanding sugar for topping (optional)

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, and canola oil.  Whisk to combine.  Add the flour, sugar, salt, baking powder, and vanilla chai spice to the bowl.  Stir until just combined.  Do not overmix.  

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  Sprinkle the batter of each muffin with sanding sugar if desired.  Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.

Winter Quinoa Salad

This healthy salad is bursting with flavors and full of winter flavors like roasted butternut squash, apples, cranberries, and toasted almonds.  Topped off with an amazing cider vinaigrette this salad will have you doing a happy dance!

Winter Quinoa Salad

How do you get the flavors of winter but still keep a dish light?  Try this Winter Quinoa Salad for one!  It's bursting with good ingredients such as quinoa (an ancient grain), sweet and roasted butternut squash, juicy tart apples, tart cranberries, a little greens and toasted almonds for crunch and you have one heck of a salad. But wait!  It's not over until you add wrap it all in this amazing cider vinaigrette.  Heaven on a plate!

This is my version of comfort food in a salad.  I made this the other day to go along with some indoor grilled chicken and I must say the salad was better than the chicken!  It's the perfect side dish to go along with any type of protein, or along with a sandwich at lunch time.  Make sure to try this dish soon.  It's easy to make and the best part is it tastes soooo darn good!

Good uses for this salad?

• Side dish with any protein for dinner
• Side dish with sandwiches for lunch
• Picnics or Potlucks
• Brunch
• Movies in the park
• Picnic concerts

What Ingredients do I need?

• quinoa
• butternut squash
• apple
• green onion
• fresh spinach
• dried cranberries
• slivered or sliced almonds
• apple cider vinegar
• olive oil
• shallot
• dijon mustard
• honey

Substitutions and Variations

• Use a lemon vinaigrette
• Use sweet potato instead of butternut squash
• Add dried cherries, or apricots
• Use kale instead of spinach
• Use another grains such as, long grain and wild rice, Israeli couscous, farro, or barley
• Add pepitas, sunflower seeds, or leave out the nuts
• Pick your favorite apples, or use a pear

Kitchen Tips and Notes

• Use left over roasted butternut squash or roast ahead of time and allow to cool
• This is beast made ahead so that everything cools to room temperature before serving.
• Best served at room temperature but may be served cold.
• Will keep in the refrigerator for 2-3 days.
• Buy already cubed butternut squash for easy prep.

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Winter Quinoa Salad

serves 6-8

1 cup quinoa
1 1/2 cups butternut squash, cubed
1 large Envy apple, diced
1 green onion, sliced

2 cups fresh spinach, rough chop
1/3 dried cranberries
3 Tablespoons slivered or sliced toasted almonds

Vinaigrette:

2 Tablespoons apple cider vinegar

6 Tablespoons olive oil
1/2 small shallot, minced
1 teaspoon Dijon mustard 
1 teaspoon honey

pinch of salt and pepper

Preheat oven to 425 degrees.  Place cubed butternut squash on a roasting pan and roast for 20-25 minutes until golden brown, turning once.  Remove from the oven and allow to cool to room temperature.

Meanwhile in a saucepan add to 2 cups of water and bring to a boil.  Rinse and drain the quinoa in a mesh drainer.  Add to the boiling water along with a pinch of salt.  Reduce the heat to low, cover and cook for 15 minutes.  Check the quinoa.  All the water should be absorbed.  Remove from the heat, fluff with a fork, and allow to cool to room temperature.

Prepare the vinaigrette.  In a small bowl add the vinegar, shallot, mustard, honey, and a pinch of salt and pepper.  Slowly add the olive oil while whisking.  Whisk until emulsified.  Set aside.

In a large bowl add the quinoa, butternuts squash, apple, green onion, spinach, cranberries, and almonds.  Stir to combine.  Add the vinaigrette and stir to combine.  Serve.

Product Review: Pumpkin Spice Scottish Shortbread

Lightly pumpkin spiced Scottish Shortbread are light and delicate cookies that will melt in your mouth, and the best part is that you can bake these at home in about 30 minutes!

Pumpkin Spice Scottish Shortbread

Today I wanted to share a product review for a mix that I found that is quite amazing.  This is not sponsored, just something good I would like to share with you.  

I came across a site called Scottish Shortbread a little while ago and found that owner of this site was selling mixes for her secret recipe for Scottish Shortbread.  Passed down for generations, she is now bringing this secret recipe in mix form to us!  Everyone knows, that shortbread is irresistible, but did you know it comes from Scotland?  Well, it sure does.  Now I've made shortbread before on my site but I was so intrigued by the thought of a secret ingredient recipe that hails directly from Scotland that I had to purchase a couple of mixes.  One of which was a limited time mix for Pumpkin Spice Scottish Shortbread, and the other a plain Scottish Shortbread.

I have to tell you that not only was this the easiest shortbread I've ever made (it's made in a food processor), but it certainly is one of the tastiest as well!  This was a great buy!  I highly suggest you try them out.

I had these cookies done in 30 minutes flat!  All you have to do is set out a stick of butter to soften.  Once that is done you just use the butter and the mix in a food processor to make a crumb like textured dough.  Then pull the dough together and form a log, cut and bake!  Simple as that.  This mix was filled with a sweet pumpkin spice blend and I have to say it is addicting!  You could even pat these into a disc and cut out heart shaped cookies for Valentine's Day treats.  That would be soooo cute!

These cookies go perfectly with a steaming cup of coffee, tea, or cocoa.  They are great to serve at a luncheon, bridal shower, brunch, picnic, or a snack or dessert.  They are elegant, yet causal.  Perfect for any occasion and I can't stress enough how easy and quick they are to bake.  I hope you visit her site at Scottish Shortbread and give this product a try.  It's great to support small businesses like these, and we could all use a good cookie in our lives.

Enjoy!