Sausage, Onion, and Tri-Pepper Saute

I love the versatility of this recipe.  Typically, we will cook a large batch to use for breakfasts throughout the week.  It compliments scrambled eggs or if you are not following a ketogenic diet, it would be great served over rice for dinner.

Ingredients:
2 links summer sausage, cut into quarters
1 yellow onion, thinly sliced
1 each yellow, green, and red bell pepper, thinly sliced (you could substitute these ingredients for the frozen bagged combination of peppers and onion)
olive oil
Cajun Seasoning such as Slap Ya Mama

Directions:
Chop the sausage into quarters and place in a skillet over medium high heat.  Sprinkle in a generous amount of Cajun seasoning.  Stirring often, allow the sausage to begin to brown.

Add in the sliced onions and peppers, drizzling with olive oil.  You can also add in more seasoning, depending on how much spice you like.  Simmer until the vegetables become tender.

Sausage, Onion, and Tri-Pepper Saute

White Bean Chicken Chili... in honor of the approaching cold front

I am aiming to get back on track as far as my blog is concerned.  I have cooked so many new things, but life hasn't allowed for much time to post to the blog.  The weather is set to be significantly cooler beginning tomorrow, so I got into the spirit tonight by making a big batch of White Bean Chicken Chili.

Ingredients:
2 tbsp. olive oil
1 white onion, chopped finely
2 cloves garlic, minced
1 32 oz. container chicken broth
1/2 jar tomatillo salsa verde
1 16 oz. can diced tomatoes, drained
1 7 oz. can diced green chilies, drained
1 15 oz. can great northern bean, drained
1 rotisserie chicken, shredded
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. cayenne pepper
pinch of salt and black pepper
Optional- Shredded cheddar, sour cream, cilantro

Directions:
Heat the olive oil in a large stock pot over medium high heat and sautee the garlic and onion until soft.  Stir in the broth, tomatillo salsa, tomatoes, chilies, and spices.  Bring to a boil, then simmer for about 10 minutes.  Add the chicken and beans to the pot and add salt and pepper as needed.  Allow to simmer for 30 minutes. Serve topped with cheddar, sour cream, and cilantro if desired.

White Bean Chicken Chili

Butternut Squash Gratin with Bacon and Onion

Before this fall and winter, I had never cooked with butternut squash.  I was really missing out on a treat.  I experimented with several recipes at first, but once I got a good feel for the sweet and earthy flavor, this recipe was born.  Comfort food for sure.

Butternut Squash Gratin with Bacon and Onion

Ingredients:
1 butternut squash, seeded, and sliced into 1/4 inch pieces
1 onion, finely chopped
1 can cream of chicken soup
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup sharp cheddar cheese, shredded
6 slices bacon, cut into small pieces

Directions:

1.)  After slicing the squash, let in boil in some water for about 10 minutes then drain the water off.

2.)  In the meantime, simmer the bacon and onions together until the bacon gets crisp, then drain off the grease. Turn the heat down on the bacon and mix in the cream of chicken soup and 3/4 cup of the cheese. Stir together and allow it to heat up for about 2 minutes.

3.)  In a pie plate, arrange half of the squash. Then top with half of the bacon mixture and layer once more. Top with the remaining cheese and bake in a 350 degree oven for 25 minutes.