Cooking Up a Storm

Strawberry Vodka Limeade

Brown Sugar Peanut Butter Cookies

Alabama Raised Venison Sausage Chili 

Fresh Lime and Agave Nectar Margs

Maple Bourbon Glazed Salmon on Spring Veggie Quinoa

Salty River Bars 

Five Grain Pizza with Mozzarella, Feta, Spinach, Onion,
Green Pepper, Garlic & Italian Turkey Sausage

Turkey Sausage and Lentil Soup

Y'all ready for a chilly weekend? This is the best soup I have made and I thought y'all might ned a soup recipe on this frigid, February weekend! It's a modified, healthy version of a recipe I saw in Bon Appétit. Make it... I know you'll love it!

Ingredients

• Couple tablespoons olive oil
• 1 pound fully cooked Italian TURKEY sausage
• A large onion, chopped 
• A couple large carrots, peeled, chopped
• A couple large parsnips, peeled, chopped 
• A couple large celery stalks, chopped 
• Minced garlic
• Dried Italian seasoning 
• Pepper
• Dried Oregano
• A couple Bay leaves
• 1 pound brown lentils 
• 2 quarts (or more) low sodium chicken broth
• 2 quarts (or more) low sodium chicken stalk
• Some chopped Kale

Directions:

 1- Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. 

2- Add onion, carrots, parsnips, celery, garlic, Italian seasoning and herbs/bay leaves, blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. 

3- Add lentils; stir to coat. Add 3/4 of the broth and stalk. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

4- Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. 

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  5- Season to taste with salt and pepper. Stir in kale. Cook until kale is wilted, about 3 minutes.
  
  
  
  

  

  
  

  

  
  

  

  
  

6- Enjoy!

- Eliz - 

Tasty Tacos

- Beer-Battered Fish Tacos – 

A La Meat Guy at Earth Fair 

(Slightly moderated for the health factor)

Every time I even think about this recipe I get hungry... It's a great spring weather, have friends over, drink margs kinda recipe.

Ingredients:

1.     1 lb of Tilapia

2.     1 12 oz Bottle of Mexican Beer (I used Corona)

3.      About a Tablespoon of Taco Seasoning

4.     Vegetable Oil

5.     Cup of All Purpose Flour

6.     1 Teaspoon of Salt

7.     1 Teaspoon of Sugar

8.     ½ Teaspoon Baking Powder

9.     Cup of Mexican Beer

10.  ½ Teaspoon Hot Sauce (a little more if you like it spicy)

11.  12 Flour Tortillas – Warmed

12.  1 Lime, cut into wedges

13.  ¾ Cup Shredded Monterey Jack Cheese

14.  3 Cup Shredded Cabbage÷

15.  ½ A Red Onion, chopped

16.   Fresh Sliced Jalapeno

17.  Fresh Chopped Cilantro

18.  Desired sauce, queso or salsa

Directions:

1.     Combine 12 oz beer and Mexican seasoning in large Tupperware container – Stir well. Place fish in container and cover with marinade. Seal. Chill for 2-3 HOURS.

Tasty

2.     Pour oil about an inch and a half deep into an iron skillet or deep skillet and heat up to about 360 degrees.

3.     Combine flour and next three ingredients in medium bowl. Whisk in a cup of beer and hot sauce. Drain fish and discard marinade. Coat fish in batter.

4.     Cook fish in batches for about four minutes or until done. Drain on paper bags.

5.     Place fish on tortillas and squeeze lime over fish – top with remaining ingredients. Serve immediately. Makes about six servings. 

Chopped Toppings

So Taste...

- Eliz - 

Dinner

Salmon Bok Choy

Ingredients:

1. Two pieces of salmon (I got ours at Christine's Gourmet in Auburn)

2. 1/3 Cup Chopped Scallions

3. 1/4 Cup Low Sodium Soy Sauce
4. 1 Tablespoon Dry White Wine
5. 1 Teaspoon of Ground Ginger
6. 2 Teaspoons Brown Sugar
7. 1 Teaspoon Vegetable Oil
8. Two Minced Cloves of Garlic

9. A Little Olive Oil

10. A Few Stems of Bok Choy
11. 1 Can of Drained Water Chestnuts 

12. Salt & Pepper

Directions:


1. Preheat oven to 500°F. Place ingredients 2-8 in food processor and chop. Spray non-stick cooking spray on a glass baking dish and sprinkle with salt and pepper. 

2. Lay salmon pieces in dish and cover with half of the marinade. Let sit for five minutes. Then bake for 10 minutes.

3. While baking the fish heat a wok or large skillet over medium-high with a little olive oil. Once hot add bok choy stems and water chestnuts plus remaining marinade. After about 3 minutes add leaves of bok choy and stir till wilted (about a minute).

4. Serve over rice. We used whole grain, wild rice. Enjoy!

- Eliz -