Spicy Italian Sausage, Tortellini and Peppers

This one pot wonder comes together in less than 30 minutes and is a spicy mix of Italian sausage, bright and colourful peppers, easy store bought tortellini and fragrant fresh basil. Also if you like, increase the broth from 2 to 5 cups and you've got yourself a hearty, healthy soup! 

Ingredients:

12 oz (350g) Italian sausages

1 tbsp olive oil

1 onion, diced

2 or 3 peppers, sliced

2 cups chicken broth

1 - 28 oz (796ml) can diced tomatoes

12 oz (350g) tortellini

1 1/2 cups greens, like spinach, arugula

a handful of fresh basil leaves

parmesan cheese for serving (optional)

Remove the casing from the sausages and cut up the meat. I used spicy sausage so no additional spices or salt and pepper were needed. The sausage spices did it all! Add olive oil to a large skillet, add the sausage meat and cook on medium high heat. Break up the meat as it cooks. When almost cooked add the onion and peppers and continue cooking another 3-4 minutes.

Pour in the broth and canned tomatoes and add the tortellini. Bring to a boil then simmer for 10-15 minutes or until the pasta is cooked to your liking. Toss in the greens and fresh basil right before serving. That basil smells heavenly!

Serves 4

Adapted from tippsinthekitch.com

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Banana Cranberry Muffins

Bursts of tart, juicy cranberries are dotted throughout these sweet banana muffins with a hint of almond.

Ingredients:

Streusel Topping:

3 tbsps chopped walnuts

2 tbsps ground almonds

1 tbsp brown sugar

1/4 tsp cinnamon

1 tsp light olive oil

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups mashed ripe bananas (3-4 bananas)

1/2 cup butter, melted

1 tsp almond extract

1 cup fresh or frozen cranberries

First mix the streusel topping ingredients together and set aside.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt together. In another bowl beat the egg, mashed banana, melted butter and almond extract together.

Now add the banana mixture to the dry ingredients and mix just until combined, easily done by hand no need for a mixer.

Finally fold in the cranberries.

Take a heaping tablespoon and deposit in each paper lined muffin tin. Then sprinkle about half the streusel over each muffin. Dollop the remaining batter on top and sprinkle the rest of the topping evenly.

Bake at 375°F for 20-25 minutes or until a cake tester comes out clean.

Makes 12 medium muffins

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Crockpot Frozen Chicken Legs

Straight from the freezer to the slow cooker to fall-off-the-bone tenderness!

3 (frozen solid) chicken legs

3 or 4 carrots (optional, but why not?)

1 cup of your fave BBQ sauce

1 cup chicken broth

Lay the carrots on the bottom of the crockpot if using, then put the chicken in on top. Or put the chicken right into the bottom of the pot. Pour the chicken broth in. You can see that the chicken legs were frozen together in one chunk! No problem!

Pour the BBQ sauce over the legs and spread evenly. Cover and slow cook on low for 6 hours. Cooking on low rather than high ensures tenderness.

These fall-off-the-bone fork-tender chicken legs will serve 3-4 people.

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Chocolate Chip Mug Cake

All you need is LOVE and a microwave (and a handful of ingredients) when you get that craving for a moist and delicious cake.

Ingredients to make 1 mug cake: 

1/4 cup flour

2 tbsps brown sugar

1/4 tsp baking powder

pinch of salt

3 tbsps milk

3 tbsps butter, melted

1/2 tsp vanilla

2 tbsps chocolate chips

10 oz mug

First whisk together the flour, brown sugar, baking powder and salt right in the mug. No need to oil the inside of the mug. I was making two this time so just needed to double and repeat the process.

Combine the milk and vanilla extract along with the melted butter with the dry ingredients mixing just until no dry spots remain. Then fold in the chocolate chips. Doesn't look like much in the bottom of the mug right now but there was enough room for mixing.

Microwave on high for 1-2 minutes depending on your microwave's power. Mine took 1 minute and 40 seconds. And if you double the recipe and make 2 mug cakes, bake them separately in the microwave. It's done when a cake tester comes out clean.

Now you just have to wait at least 1 minute to let it cool before digging in! (As you can see my cake rose to about halfway up the inside of the mug. You might want to try an 8 oz mug but I didn't want to take a chance of an overflow mess in my microwave. Besides, isn't this mug so dang cute?)

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Sweet Pepper Chicken

Tender chicken breasts smothered in peppers and onion with a brothy tomato based sauce that's perfect with a good piece of crusty bread. This dinner for two is made with a handful of ingredients you probably have in your pantry now.

Ingredients:

2 boneless, skinless chicken breasts

3 tbsps olive oil, divided 

Montreal steak spice 

1 medium onion, sliced

2 sweet bell peppers, sliced 

2 tsps minced garlic

2 tbsps tomato paste

1 tsp smoked paprika 

1/2 tsp celery seed

1 cup chicken or vegetable broth

Heat 2 tbsps olive oil in a skillet. Generously sprinkle chicken with Montreal steak spice and brown in medium hot oil about 4 minutes per side. Remove to a plate.

Add 1 tbsp olive oil to the same skillet. Add onion and cook on medium to medium high heat and when onions are translucent add the garlic for 1 minute. Next toss in the peppers and cook 2-3 minutes.

Stir in the tomato paste, paprika, celery seed and broth. Return the chicken to the pan and nestle it into the onions, peppers and broth. Bring to a boil then reduce heat and simmer, covered for 20-25 minutes. After that time remove the cover and increase the temperature to medium high for 1-2 minutes to slightly reduce the liquid.

Serve with your favourite rice.

Serves 2

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Eggplant Parmigiana Pierogies

Traditional pierogies meet classic Italian in this fusion-food mashup. 

Ingredients:

1 medium eggplant, peeled and cut in 1/2" cubes (5 cups)

3 tsps minced garlic

2 1/2 - 3 cups shredded mozzarella 

1/3 cup parmesan 

1/2 cup Panko

6 tbsps olive oil, divided

1 tsp salt, divided

32 oz (907g) frozen perogies (do not thaw)

1/4 tsp red pepper flakes

1 - 24 oz jar (700 ml) tomato sauce

2 dozen cherry tomatoes (optional)

fresh basil to garnish

Toss the cubed eggplant with 1/2 tsp salt and set aside

In a bowl combine the parmesan, Panko and 1 tbsp olive oil and set aside.

Heat 1 tbsp olive oil in a pan on medium heat. Add 1/2 the perogies to the skillet and cover, cooking without stirring for 3-5 minutes. Then turn them oven and cook another 4-5 minutes until golden. Remove from the skillet to another pan or bowl.

Add another 1 tbsp oil to the skillet and repeat with the remaining pierogies. I used bacon and romano flavour here.

Place the oven rack 6-8" below broiler.

Heat 3 tbsps olive oil in a skillet and add the eggplant and 1/2 tsp salt. Cook until browned and tender, about 5-7 minutes. Add the garlic and red pepper flakes. Stir together then add the tomato sauce. Bring to simmering then remove from heat.

Add the pierogies and 1/2 the mozzarella and spread in an even layer on a baking sheet. Sprinkle the rest of the mozzarella and top with the breadcrumb mixture.

Place under broiler to melt the cheese, about 2-4 minutes.

If adding cherry tomatoes pop them in on top after the pan has been under the broiler a minute or 2. Then when ready garnish with basil.

Serves 6-8

And they didn't leave a mess in the pan!

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Air Fryer Apple Raisin Muffin Squares

These squares are a dense and super-filling breakfast or snack made in a pan so you can skip the fiddly filling of muffin tins!

Ingredients:

2 cups oatmeal

1 1/4 cups flour

1/2 cup brown sugar

2 tsps baking powder

1/2 tsp salt

1 tsp cinnamon

1 cup milk

2 tsps apple cider vinegar

2 tbsps vegetable oil

1 egg

1 cup shredded apple

1/2 cup raisins

First mix the milk and vinegar together in a large bowl and let sit for about 5 minutes. It will look curdled. Oh, and you can also use regular white vinegar instead of apple cider vinegar. Combine the oatmeal, flour, brown sugar, baking powder, salt and cinnamon and set aside. After 5 minutes add the oil, egg, apple and raisins to the milk and vinegar, then add the dry ingredients to the wet and mix just until combined.

Preheat the air fryer to 350°F

Spray a 7 X 9" baking pan with cooking oil. This was my first time using a silicone pan and it worked great! Fill your pan with batter and bake at 350°F for 20-25 minutes or until a cake tester comes out clean.

Once completely cooled turn out on a flat plate or pan and, if you like, you can dust with icing sugar.

Cut into squares and serve

Makes 16 muffin-sized squares

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Cashew Chicken

Who needs takeout or food delivery service when you can make this takeout fakeout in less than 30 minutes!

Ingredients:

1 lb boneless, skinless chicken breasts cut in 1" pieces

1/4 cup cornstarch 

Salt and pepper to taste 

2 tbsps vegetable oil

1/4 cup low sodium soya sauce

1/2 cup chicken broth

3-4 tsps minced garlic

1 tbsp brown sugar

1 tbsp hoisin sauce

1 tsp sesame oil

3/4 cup whole unsalted cashews

1 cup shredded cabbage or coleslaw mix

Black sesame seeds to garnish

Toss the chicken with salt, pepper and cornstarch. Heat oil in a wok or skillet to medium high heat. Add the chicken and cook to golden brown then add the cashews. Whisk the soya sauce, broth, minced garlic, brown sugar, hoisin and sesame oil together and pour over the chicken. Cook until sauce has thickened then add the cabbage for about 3 minutes. The sauce should coat everything giving it a delicious glaze.

Serve over rice garnished with black sesame seeds.

Makes 4 servings

Adapted from: therecipecritic.com

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Dump and Bake Chicken Parm Casserole

This one's a satisfying, weeknight-easy bake! 

Ingredients:

4 cups penne

3 cups tomato sauce

3 cups water

a handful of chopped kale (optional)

salt, pepper, oregano and a pinch of red pepper flakes

1 - 1 1/2 lb (about 680g) boneless chicken breast, cubed

1 1/2  cups shredded mozzarella

1/2 cup parmesan

1/2 - 1 cup Panko

fresh chopped basil

Oil a 13 X 9" baking dish.

Add penne, tomato sauce, water, kale, seasonings and cubed chicken to the baking dish and stir together. (Or if you find it easier, mix it all together in a bowl and dump into the dish).

Cover tightly with foil and bake at 425°F for 30 minutes.

Uncover, stir and top with mozzarella, Panko and parmesan.

Bake uncovered for another 10-15 minutes.

Garnish with fresh basil.

Serves 6-8

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