This is such an easy week night recipe and it SO good. It’s jam-packed with yummy flavors. I’ve been using Mario Batali’s new tomato sauce and it delish. It is made with all natural ingredients and has no added sugars, flavoring, NOTHING. Plus, it’s made with olive oil, not canola oil- p.s. this is hard to come by in most jarred sauces. There are a lot of brands now that use “real” ingredients in the sauce, but they cost you an arm and a leg. I order Mario’s sauce on Walmart for 5.94 for a 24 oz. jar…if you don’t know, THATS A LOTTA SAUCE PEOPLE.
As for the sausage links, to save money – and time- I’ve been buying the spicy Italian chicken sausage from Trader Joe’s. They are GREAT. Not only are they cheap, these also have NO weird added ingredients, and – I can’t even believe it – NO SUGAR. Usually ALL packaged sausage, of any kind, has added sugar in it. So these lil’ babies are quite the find.
Enjoy this Italian goodness!!
Italian Style Skillet
2 Tbs of olive oil
1 green bell pepper, chopped (you could use red bell pepper too!)
1/2 of a medium red onion, chopped
2 tsp of minced garlic
3-4 slices of pepperoni, chopped
3-4 slices of bacon, roughly chopped
3 sausage links (you can use chicken sausage too!), sliced
2-3 cups of tomato sauce (depending on how saucy you like it) – you can use a jar of sauce, just make sure there is no added preservatives or sugars
1/2 tsp of red pepper flakes, 1 tsp if you like heat!
salt & pepp (you don’t need a lot of salt because the bacon adds a good amount!)
Place olive oil into skillet and heat for a few minutes on low-medium heat
Place chopped onion and garlic into the pan and heat until onion becomes semi-translucent
Add the crushed red pepper
Once it starts to head up, add the bacon and pepperoni and cook until both become a little crispy
Add the chopped green pepper and cook for another 5-7 minutes, or until the pepper becomes a little browned and soft
Place the sliced links into the pan and cook until the pieces are lightly browned
Add the tomato sauce and let it simmer on low until heated all the way through
Top with more red pepper flakes and nutritional yeast (to give it a bit of cheeeeeziee flavor…YUM)!
Holy toledo, its SPRING. Man oh man, did it creep up on me this year. Granted, I’ve had a whole lot going on the past few months: Move back to Chicago, go to Utah, promote new jewelry company StevieWren, go … Continue reading →
This stuff is crack. I literally eat it straight out of the bowl. I made a batch this morning and gobbled it down. Seriously, don’t miss out on this one! Ingredients: 2 Large Chickens, chopped (I get them from Costco … Continue reading →
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Craving some Italian? These are sure to cure those taste buds! So delicious. Be sure to use either grass fed beef or Kobe beef. As far as the seasonings go, you gotta just go with your gut. I approximated all my seasoning measurements. Just let your inner cook come out! A few things:
garlic and onion powder has never hurt anyone, it’s alright to be a little hand heavy with these
Be CAREFUL with the salt, don’t over do it
If you don’t have balsamic glaze, use a little maple syrup and balsamic vinegar. Just remember you don’t want to make them watery…
Classic Italian Meatballs
1 lbs of organic grass fed beef
¼ cup of coconut flour
1 tsp salt
½ tsp pepper
2 tsp of garlic powder
2 tsp onion powder
½ Tbs of dried basil
½ Tbs of dried oregano
1 tsp of red chili peppers
1 Tbs of balsamic glaze
1 tsp of garlic salt
2 (28 oz.) cans of tomato sauce
1 (16 oz.) can of pureed tomatoes
1 (16 oz.) can of diced fire roasted tomatoes
Preheat the oven to 350 degrees
Coat a roasting pan with olive oil and tomato sauce
Combine all the meatball ingredients in a large bowl and mix until everything is well incorporated
Heat a large pan over the stove on high heat, coat with olive oil
Make 1 inch size meatballs and place them into the hot pan
Sear two sides of the meatballs to liking, make sure not to cook them all the way through!
Place seared meatballs into the roasting pan and place in the oven for 15 minutes
Place all the tomato sauce in the same pan you used to sear the meatballs
Place on low heat
Take the meatballs out of the oven and transfer to the tomato sauce
I have failed multiple times at making butternut squash soup. It never comes out the way I want it to. None the less, I found myself stuck with about 1 lbs of butternut squash. I roasted half of it a … Continue reading →
So, this recipe is amazing!!! I did adapt it to make it paleo, but I have to give some street cred to my roomie, Justin, for finding this recipe. They first time he made it, it semi blew my mind. … Continue reading →
I bought this pre-cooked pork belly a few months back from TJ’s. I put it in my freezer and completely forgot about it, until I was rifling through for something quick I could whip up. I kid you not- this … Continue reading →
My roommate and I get fresh organic veggies delivered every two weeks to our NYC apartment. This week we got a unusually LARGE purple cabbage. I don’t cook with cabbage much, but I L♥VE the crunch it puts in salads. So I decided to opt for a super fall-ish super food salad. Gettin’ my greens on!
Aren’t they beautiful! Green goodness jam packed with vitamins, minerals, and pure l♥ve… I love em’ and my body love em’ even more. HOLLA! My secret mixture? Fresh kale, chopped purple cabbage (the reason for this creation in the first place), & RAW (yes, raw) brussels sprouts! So yummy & crunchy. They great part about this – since everything is raw – you can put the dressing on it overnight and it won’t get all soggy. AMAZINGNESS! Actually, it tastes even better because all the flavors have soaked into the greens. Mmm Mmm good…
With these sorta greens and with fall in full force, I usually opt for a homemade apple cider vinaigrette dressing. Not to toot my own horn, but I NAILED the dressing. It soooo tastyyy!
Super Food Salad
1 head of purple cabbage, chopped
1 large bunch of kale, chopped
1 lbs. of brussels sprouts, chopped
Avocado (A MUST!)
Dried apple rings, chopped
Roasted pears (SO YUMMY)
Roasted green grapes
Chop all the greens up and place in a large metal bowl, store in the fridge for up to 5 days
Take small amounts of the salad out as you like and add other fall-esc ingredients!
Toss with apple cider vinaigrette dressing
Apple Cider Vinaigrette
1 cup of apple cider, all natural
3/4 cup of olive oil (I use a little less)
1/4 cup of brown spicy mustard
4 Tbs. of apple cider vinegar
3 Tbs. onion powder
3 Tbs. garlic powder
Salt & pepp
1-2 Tbs. Maple Syrup or a few drops of stevie (optional)
Place all ingredients in a jar and shake, shake, shake!
Make sure to taste it and adjust the flavor to your liking- these are rough variables for this recipe
So, I made myself a beastly salad last night. I’m literally exhausted- for whatever reason- and I feel like my body really needed some good nutrients. This literally is the perfect “Italian” fall salad. Technically, the dressing is more a … Continue reading →