The Best Stuffing

Last Thanksgiving, we were brave and hosted both of our families in our little house.  It was a fabulous time, albeit pretty cramped.  We made everything within our food choices, and even brewed some homemade cider for the occasion.  You can read a little more about it here.

One of the creations from that holiday was this stuffing.  It’s made with my corn-less corn bread, and US Wellness Meats sugar free pork breakfast sausage.  I’m sure you could buy some ground pork and season it and come up with a decent stuffing, but I’m fairly confident that this is the secret ingredient.  I was a bit baffled by the response to this stuffing (it’s good, but I totally made it up), but after returning to the recipe a year later, it still holds up.  Sometimes you just get lucky.  I hope you’ll enjoy it as well.

Pumpkin “Cornbread”

Growing up, corn was a regular part of my diet. Corn was my favorite vegetable; little did I know it was actually a grain. We ate it all sorts of ways–grilled corn on the cob,  frozen corn microwaved and seasoned with salt and butter, creamed corn over mashed potatoes, cornbread, etc. My absolute favorite was cornbread. Those dense, slightly sweet squares of golden goodness never lasted long.

Colonel Cole Slaw

This recipe is an attempt to pay homage to the cookbooks that attempt to have the same effect as The Masked Magician Secrets Revealed.  I really hope the reaction to this recipe doesn’t result in a similar style of exile and anger.  We all know of the famous Southern Colonel who is known for his poultry and sides, and we decided to try and rip a page out of his book without the associated diabetes.  


My mother was kind enough to share such a cole slaw recipe from a book that suggested using 1/2 cup of sugar for cole slaw.  I think back to my fond memories of this delicious side, and I felt betrayed.  To me it feels like the equivalent of lacing your food with some addictive substance and just non-chalantly accepting the accolades of how “addicting” it is.  Here is our take, sans sugar and dairy.

Broccoli-Mushroom Sauté

Yesterday we completed our first Spartan race: The Mid-Atlantic Super Spartan 2012. It was 8 miles with over 75 obstacles (that’s a world record!), and we loved it. We’re both a bit sore and we have some scraps and bruises, but we feel great. We finished in under three hours and next year, we’re determined to do it in less than two. 😉

Anyways, to celebrate, we got nice New York Strip steaks for dinner tonight. We enjoyed these delicious cuts of meat from Whole Foods with a side dish that Brent dreamed up while we were wandering through the Costco.

While he grilled the steaks, I created this simple, sweet and savory sauté per his suggestion. (Woo, check out that little bit of alliteration! …sorry, word nerd alert, haha.) We hope you enjoy it!

Broccoli-Mushroom Sauté
Ingredients

  • 1 cup broccoli
  • 1 cup baby portobello mushrooms, sliced
  • 1/2 cup red onion (about two slices from a large red onion, quartered)
  • Sprinkle of homemade rosemary-salt (essentially, equal parts dried rosemary and sea salt)
  • 1 tablespoon coconut oil

Method

1. Melt oil over medium heat.

2. Sauté broccoli for one minute.

3. Add mushrooms, onion, and a sprinkle of rosemary salt.

4. Sauté for 4 minutes.


5. Remove from heat and let it sit covered for about 2 minutes.

6. Serve next to your favorite steak and dig in!

Grilled Brussels Sprouts

Lesson 1: The veggie grilling pan we bought a few weeks ago may have been the best purchase of the year.
Lesson 2: Homemade rosemary & garlic infused olive oil is rockin’ on brussels sprouts.
Lesson 3: Grilling brussels sprouts are super easy and deliciously smokey!


Grilled Rosemary-Garlic Brussles Sprouts

Ingredients:

  • Brussles Sprouts
  • Rosemary-Garlic Infused Olive Oil (preferably, homemade)
  • Salt and Pepper (to taste)

Method:

  1. Prep your brussels sprouts by chopping off the ends. (If you leave them on, like we did by accident, you will end up with an unpleasant, bitter taste in your mouth.)
  2. In a bowl, toss the brussles sprouts with the rosemary-garlic infused olive oil. Sprinkle in some salt and pepper if you like, but don’t go crazy because you’ll want to taste the sublet goodness of the olive oil.
  3. Spread the brussle sprouts out on your vegetable grilling pan.
  4. Grill over medium flame for about 10 minutes, stirring, tossing and/or turning frequently. Some leaves will char, that’s ok. If you don’t like the taste of them, just don’t eat those. 😉

We hope you like this quick and easy side-dish recipe. Try it next time you plan to grill up some big steaks or are simply in the mood for smokey and savory greens!