Slow Cooker Chicken and Sausage

•October 2, 2015 • Leave a Comment

This was flat out bad. The chicken was dry and I had to finish the sauce in a pan to get it to thicken. Not recommended.

Chicken and Sausage

1 1/2 lbs boneless skinless chicken breasts
1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)
1 8 oz package cream cheese, room temperature
1 cup chicken stock
1/2 cup white wine (you can also sub this with beer or chicken stock)
3 gloves of garlic minced
1 small yellow onion diced
2 tbs grainy mustard
1/2 tsp salt
scallions for garnish
serve over white rice or buttered noodles

In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.

Place, chicken and sausage in the bottom of your crock pot. Place onions on top.

Pour cream cheese mixture over the top.

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it’s not thickening too much. If it is, add more chicken stock or wine.

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!)

Salt and pepper to taste, serve over rice, quinoa, or pasta.

** If your sauce seems thinner than pictured, you can always remove the lid from your crockpot the last hour of cooking. Depending on crockpot size, brand and if you are using fresh or frozen chicken…. results may vary slightly.**

Potatoes Stuffed w/ Bacon & Sage

•September 30, 2015 • Leave a Comment

I used up the last of the potatoes from my garden for this and they were so tasty!

Bacon and Sage Stuffed Potatoes


4 Potatoes
Olive Oil; to taste
Salt & Pepper; to taste
4 Rashers Bacon
4 Sage Leaves
4 Anchovy Fillet; (optional)
1 clove of Garlic; minced
Lemon zest; of 1 Lemon


I like to zest my citrus by hand, but you’re welcome to use a Microplane or zester. In order to zest by hand, remove the peel using a knife (as if you were making Supreme). Once any remaining pith has been removed, slice the peel into julienne strips and then finely mince.

Preheat the oven to 400 degrees.

Using an apple corer, twist and remove the center from each of your potatoes. Keep the cores because you can use them either as plugs for the potatoes or as “Scooby Snacks” later. Prick your potatoes with a fork and season with olive oil, salt, and pepper.

Lay out your potato filling; 1 rasher of bacon, 1-2 leaves of sage, 1 anchovy fillet, minced garlic, and lemon zest.

Fold the bacon over in half so that the filling is sandwiched between the bacon.

Stuff the wrapped bacon into the cored out center as you rotate the potato. Rotating the potato will cause the bacon to twist and prevent any of the filling from falling out. Once the potatoes have been stuffed, you can either leave them be or you can cut the plugs in half and stuff them back into either end of the potato. Place the potatoes on a sheet tray and bake for about one hour, rotating every 15 minutes, until they are fully cooked.

With any extra plugs, you can wrap those in bacon and garnish with salt and pepper and simply bake them in the oven alongside your potatoes. Obviously, because they’re smaller, they’ll be ready before your potatoes and can served as a nice “Scooby Snack” appetizer before your meal.


•September 30, 2015 • 1 Comment

Aka plum butter. My mother in law got a ton of these plums, my hubby calls them German plums while this recipe calls them Italian prunes. In any case, they’re small dark purple plums and there’s no actual butter in this.

Plum Butter

3 kg Italian prunes
750 g sugar (fine)
1 point of a knife ground cloves
1 tbsp ground cinnamon
some dark rum to taste

german filbert prunes

Cooking Instructions

– wash prunes, let drain and remove pits.
– cut prunes in smaller pieces. and in a pan without  any water cook them until they are somewhat soft, stir frequently.
– puree prunes with a hand blender.
– add spices.
– pre-heat oven to 350F (175 C)
– use a roasting pan or any pan that is deep enough, but first clean it thoroughly. There should not be any grease in it at all
– fill in the warm prunes..
– add 200 g sugar , mix with a wooden spoon.
– let it cook for 30 min.
– remove pan from oven and add again 200 g sugar, mix well, place again in oven for another 30 min.
– Then add remaining sugar, mix well, place again in oven and let it cook for 60 min, don’t mix again.

When is it done? Use a wooden spoon and draw a line  in the mashed prunes. If you can see the line very well, the plum butter is done.
Add some rum if you like.
Place plum butter in jars that are rinsed with boiling water. Close with a lid and keep them for about 20 min upside down, then turn them into normal position.
Keep the Pflaumenmus in a cold place.

Bizarre Foods Monday: Buffalo Osso Bucco

•September 29, 2015 • Leave a Comment

I know it’s Tuesday but these took longer than anticipated to thaw for dinner yesterday so I’m doing a Bizarre Tuesday. Deal with it. This was hearty and tender. Keep in mind if you halve the recipe to reduce your cooking time. I overdid it a little and boiled off a bit too much of the sauce.

Buffalo Osso Bucco


4 lbs. bison shank
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 – 6 cloves of minced garlic
3 tsp. chopped oregano
3 tsp. chopped basil
1 Bay leaf
½ cup of red wine (or a little more if you like)
2 cans of petite diced tomatoes
1 Tsp. apple cider vinegar
2 Cups of Water
Salt & Pepper to taste
Olive Oil
4 tsp. butter
Optional Garnish:  Chopped basil, chopped parsley, grated parmesan


Salt & pepper shanks.  Melt butter in braising pan, add olive oil to coat the bottom of the pan.  Brown all sides of shanks on high heat, quickly.   Remove shanks and reduce heat to med-low.  Add onions, carrots, celery and garlic, sauté for 5 – 8 minutes.  Add oregano and basil; sauté for 2 minutes.  Add tomatoes and heat to a simmer.  Add shanks, wine, vinegar and water.  Cover, cook over low heat for 6 hours.  Salt & pepper to taste.  Garnish optional.  

This is also a great recipe for the crockpot. When using the crockpot, use enough water to cover the shanks.  Make enough for leftovers – this is even better the next day. 

Suggestions:  Serve with mashed potatoes or rice.  

Serves 6 – 8

Sausage and Potatoes Italiano

•September 28, 2015 • Leave a Comment

This recipe concerned me with the boxed potatoes, but it’s really good!

Sausage and Potatoes Italiano


1 lb bulk Italian pork sausage
4 cups boiling water
1 cup milk
1/4 cup margarine or butter
2 boxes (4.7 oz each) Betty Crocker™ au gratin potatoes
1/2 cup chopped green onions (8 medium)
2 tablespoons sliced green onions (2 medium)


  • 1 Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
  • 2 In large bowl, mix water, milk and margarine. Stir in 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in sausage and 1/2 cup green onions until well blended. Pour potato mixture into baking dish.
  • 3 Bake uncovered 35 minutes. Top with 2 tablespoons green onions. Bake 5 minutes longer or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Beet and Onion Harvest

•September 28, 2015 • Leave a Comment

I’ve harvested all of my garden except my herbs and squash. I’m hoping the squash will plump up a bit more before it freezes. The herbs I’m going to dig up when I get a spare couple minutes and bring into our greenhouse so I can enjoy fresh herbs all winter.

I only planted small patches of beets, onions and shallots so my harvest was pretty modest, but it’s plenty for a couple meals.


The shallots did the best (on the left) and I’m going to do even more next year. The red onions did ok but better than the white ones. I’m not sure why they didn’t get bigger. I’m going to try again next year. I think they’d do better with nutrients and richer soil.


The beets did well enough that I had to peel and freeze most of them. I was surprised they did well because the tops didn’t look like much.

Green Chile Pasta

•September 27, 2015 • Leave a Comment

I bought this pasta at Aspencade and decided to give it a try. I was hoping for flavored pasta, but it didn’t have much green chile flavor.  For the price ($7), not worth it.

green chile fettucine

I added some green chile seasoning to my old faithful Alfredo recipe

Green Chile Pasta


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