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Shiner Bock Braised Cabbage & Sausage

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Winter is starting to kick in so I needed a little comfort food. This is an easy recipe and it tastes really good. Yea Shiner Bock!

The sausage is from Peach Creek Farms. They have a booth at the farmer’s market and sell all kinds of great pork products. They even have doggie treats.

Onion, chopped
Red Cabbage, chopped – you can use green cabbage instead.
Peach Creek Farm German Sausage, sliced – you could use any smoked sausage, bratwurst,
Red Potatoes, quartered
Shiner Bock
Spicy Mustard for garnish

Melt a tablespoon of butter in a stock or bean pot. Saute the onion until transparent. Add the sausage, potatoes and cabbage and saute a few minutes to let all the flavors meld. Pour in the Shiner Bock, you’ll need at least a bottle, maybe 2 – just eyeball it. Bring it up to a boil and then turn the heat down and let is simmer until the potatoes are cooked through.

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Stuffed Acorn Squash

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In early December, we still have winter squash at our market. I decided to explore a stuffed acorn squash using a sausage I’d found at Central Market. You can use any kind of non-smoked sausage for this recipe. I was trying for something light so I used a turkey sausage that had dried cranberries in it.

2 acorn squash, cut in 1/2 and seeded
4 servings cooked rice – I used wild rice that I had prepared with chicken broth instead of water so that it had a richer flavor.
1 tbsp butter
1 lb mushrooms, sliced
1 small onion, chopped
a small handful of dried cranberries or cherries
1/2 tsp dried sage (look at me using a measuring spoon!)
pinch of allspice
salt & pepper

Preheat the oven to 350 degrees. Put about an inch of water in a shallow baking dish and place the cleaned squash cut side down in the pan. Cook for 45 minutes or until desired tenderness.

While the squash is cooking, saute the sausage. You can use any kind of pan sausage. Remove the sausage from the pan and drain fat (if necessary).

Melt 1 tbsp butter in a saute pan (yes, you can use something besides butter, but no, it is not going to taste as good.) Add the onions and cook for about 5 minutes. Add the mushrooms and saute until tender. Add the sausage back to the pan and sprinkle in the spices. Add the rice and cook until heated through. Remove from the heat and add the cranberries or cherries (I didn’t do this since my sausage had cranberries in it.)

Remove the squash from the oven and set one squash on each plate. Fill with the stuffing. I suggest serving with a spinach salad. My favorite has spinach, apples, chopped walnuts and blue cheese. Dig in!

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Easy Saturday Lunch/ Portobella Caprese Sandwich

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Some Saturdays, I cannot wait to get home from the market so I can make something fresh for lunch. The first Saturday in December was one of those days. It was unusually warm and I wanted a taste of summer. I decided to do a twist on a normal caprese sandwich and add a grilled portabella cap.

A few things to note – I don’t really measure things when I cook for myself. Sorry. I’m trying to get better at this for your sake, but no promises on this front. If you need clarification, just ask and I’ll do my best.

Place a portabella cap in a shallow dish or on a plate and drizzle olive oil on both sides. Place the cap gill side up and drizzle with balsamic vinegar. Season with salt, pepper and a little thyme if you have it. I usually let it sit for a bit to let the vinegar, spices and oil soak in some.

Grill or broil the mushroom cap. Start gill side up so the oil and vinegar have a chance to cook in. Flip the cap once while cooking until you reach desired tenderness.

Prepare the sandwich with really good bread (I used an honfleur baguette from Texas French bread – Yum!), a slice of good mozzarella, very fresh tomato and a couple of basil leaves. Slice up your mushroom cap and add it to the sandwich.


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