Mtdl

Creamy Italian Sausage Gnocchi Soup

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In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy and robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.

1 teaspoon olive oil (or avocado oil)
1 pound bulk italian sausage (hot or mild (If using links, remove and discard the casing))
1 medium yellow onion (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
2 teaspoons italian seasoning
4 cups low-sodium chicken broth
28 ounces crushed fire-roasted tomatoes
16 ounces mini gnocchi
3 (generous) cups baby spinach
1½ teaspoons kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1/3 cup heavy cream
parmesan cheese (freshly grated - for serving)
crushed red pepper flakes (for serving)

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Spicy Citrus Wings with Cilantro Scallion Dip

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These Spicy Citrus Wings are not your traditional chicken wings. Steamed chicken wings are tossed in a spicy sriracha citrus glaze and are broiled and brushed with more glaze until the sticky and sweet. Served with a simple and quick cilantro scallion dip.This recipe will serve up to 12 people.

1/2 cup mayonnaise ((I use light mayonnaise))
1/2 cup plain nonfat greek yogurt (or use sour cream)
1/4 cup cilantro (finely chopped)
2 to 3 green onions (finely chopped)
1/2 teaspoon garlic powder
kosher salt (to taste)
freshly ground black pepper (to taste)
3 pounds chicken wings (cut into drummettes and flats)
1/3 cup soy sauce
2 tablespoons rice wine vinegar
1 whole orange (zest and juice)
2 tablespoons grated fresh ginger
1 tablespoon honey
2 teaspoons sriracha sauce
1 teaspoon red pepper flakes
1 tablespoon cilantro (chopped)
1 whole green onion (chopped)

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Southwest Chicken Chili

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This Southwest Chicken Chili healthy and filled lots of with bold flavor. Shredded cooked chicken, roasted poblano pepper, charred corn, both pinto and black beans all in an ancho chile spiced tomato sauce. This recipe makes a lot and is excellent reheated the next day.

2 teaspoons extra light olive oil (or avocado oil)
1 large yellow onion (diced)
1 jalapeño (diced (remove seeds and ribs for less heat))
3 cloves garlic (minced)
1 tablespoon tomato paste
4 teaspoons ground ancho chili powder
2 teaspoons ground cumin
30 ounces canned tomato sauce
2 cup low-sodium chicken broth
1¾ pound boneless skinless chicken breast halves
30 ounces canned pinto beans (rinsed and drained)
15 ounces canned black beans (rinsed and drained)
1 cup charred corn (char your own or buy frozen charred corn)
1 poblano pepper (charred with seeds and stem removed, then chopped)
15 ounces fat-free refried beans (homemade or store-bought)
1 lime (juiced)
2 teaspoons kosher salt (more or less to taste)
plain nonfat greek yogurt or sour cream
avocado
minced cilantro
sliced green onion
grated white cheddar cheese
tortilla strips (I like the Fresh Gourmet Sante Fe strips)

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Double Dark Chocolate Merlot Cookies

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These Double Dark Chocolate Merlot Cookies combine the best of both worlds: red wine and chocolate, in one soft and chocolaty cookie! This adults only cookie recipe will yield 30 to 32 cookies.

1½ cups unbleached all-purpose flour
3/4 cups special dark cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup butter (softened)
3/4 cup granulated sugar
3/4 cup dark brown sugar (packed)
1 large egg
1 teaspoon real vanilla extract
1/2 cup merlot
9 ounces chocolate chips (one that is 60 to 65% cacao)

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Raspberry Walnut Vinaigrette

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This homemade, creamy Raspberry Walnut Vinaigrette is easy and flavorful. Simply combine all ingredients in a high-speed blender (like a Vitamix) and you have a sweet and tangy dressing all wrapped up into one pretty pink color! Yields 3/4 cup or 6 (2-tablespoon) servings.

3/4 cup raspberries
1/4 cup roasted walnut oil
1 to 2 tablespoons pure maple syrup
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons raspberry blush vinegar
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Braised Venison Stew

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This Braised Venison Stew is simple and soul warming. Tender pieces of venison roast, smoky bacon with slow cooked carrots, mushrooms and turnips in a red wine and dark chocolate gravy. The perfect cozy meal to warm you up on a chilly night.

8 ounces thick cut bacon (sliced into strips)
3 pounds venison (shoulder, cut into 3/4inch bitesize pieces)
2 tablespoons steak seasoning (I use Kinder's brand)
3 shallots (peeled and chopped)
4 cloves garlic (finely minced)
kosher salt (to taste)
3 large carrots (peeled and roll-cut)
2 short stalks celery (sliced)
3 to 4 small turnips (peeled and cut into 3/4-inch pieces)
8 ounces cremini or button mushrooms (cleaned, halved or quartered if large)
1 teaspoon freshly ground tri color peppercorns
4 to 6 sprigs fresh thyme
2 bay leaves
500 ml red wine (or 3/4 a bottle)
4 cups beef bone broth (or beef stock ( I use Kettle & Fire Beef Bone Broth))
1 cup water
1/4 cup tapioca flour
1 ounce dark chocolate (70% cocoa solids, chopped)

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Linguine alla Carbonara with Italian Sausage Meatballs

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In this Linguine alla Carbonara, browned Italian sausage meatballs, crispy bacon and peas are tossed in a simple yet luxurious sauce made with egg yolks and freshly grated pecorino romano cheese. So simple and delicious! Yields 6 to 8 servings.

1/2 pound center cut bacon (sliced)
reserved bacon fat
olive oil
1 pound mild or hot italian sausage
3 clove garlic (sliced)
4 large egg yolks
1 cup pecorino romano cheese (freshly grated, plus more for serving)
kosher salt (to taste)
freshly ground black pepper (to taste)
1/2 to 1 teaspoon lemon zest
1 cup petite peas
1 pound linguine
minced fresh parsley (for serving)

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Mexican Hot Chocolate with Cinnamon Whipped Cream

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This deliciously spiced Mexican Hot Chocolate served with a dollop of cinnamon whipped cream will warm you up on a chilliest of days! A velvety homemade hot cocoa is spiced with cinnamon, ginger, allspice and a pinch of cayenne. This recipe yields 4 cups and will serve 4 (8-ounce) to 8 (4-ounce) servings depending on mug sizes.NOTE: This hot chocolate is pretty decadent, so I personally recommend the 4 ounce serving.

1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 pinch fine salt
1 pinch allspice
1 pinch cayenne pepper
1/3 cup warm water
2 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

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Lemon Rosemary Chicken Noodle Soup

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This Lemon Rosemary Chicken Noodle Soup is bright with fresh lemon, earthy with woodsy and aromatic rosemary and filled with tenter leftover chicken, vegetables and egg noodles.

2 teaspoons olive oil
1 large yellow onion (diced)
2 medium carrots (sliced)
2 short celery stalks (sliced)
kosher salt (to taste)
2 large cloves garlic (minced)
2 tablespoons fresh rosemary (finely chopped)
1 teaspoon fresh thyme leaves (finely chopped)
1 small to medium lemon zested (about 1 teaspoon)
8 to 10 cups low-sodium chicken broth (read notes in instruction step 2)
3 cups leftover chicken (shredded or chopped (read the recipe notes to slow cook your own in advance))
2 tablespoons lemon juice (more or less to your preference)
freshly ground black pepper
6 to 8 ounces kluski egg noodles

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Tasty Fish Sandwich with Homemade Tartar Sauce

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In this Crispy Fish Sandwich, old bay seasoned pollock is coated with a panko breadcrumb mixture and air fried until crispy. Two crispy filets are sandwiched on a toasted brioche bun with cheese, lettuce, tomato and a homemade tartar sauce! Yields 4 sandwiches.

1/2 cup mayo (I use light mayo)
2 tablespoons sweet pickle relish
1 pinch kosher salt (to taste)
freshly ground black pepper (to taste)
16 ounces pollock filets (cut in half (8 pieces total))
old bay seasoning
kosher salt
freshly ground black pepper
1/3 cup unbleached all-purpose flour
2 eggs (beaten with 1 tablespoon water)
1/3 cup unseasoned breadcrumbs
1/3 cup panko breadcrumbs
avocado oil spray (or extra light olive oil spray)
4 slices cheese (we use American)
4 brioche buns (toasted)
1 tomatoes (sliced)
lettuce (torn or shredded)

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