Danica’s Sausage Stuffing

 

Danica’s Sausage Stuffing 

(As always- measure with your heart)

1 loaf French bread cubed

1 loaf sourdough bread cubed

1 loaf Rye Bread cubed  

All bread should preferably toasted or stale

2 sticks butter

1 lb ground sausage
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery

2 diced Granny Smith apples 
6 garlic cloves, minced
kosher salt and pepper

3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2-3 cups chicken or turkey stock
2-4 large eggs 
a mixture of fresh herbs for sprinkling

A mixture of the same herbs dried

Brown sausage.  Add butter, onions, celery, and apple to the browned sausage.  Cook until tender.  Add fresh seasoning. 

Combine bread crumbs and sprinkle with dried herbs to add more flavor.  In small batches I mix the bread crumbs, eggs, sausage mixture and chicken stock until everything is moist and well combined.

Pour stuffing mixture into a glass buttered 9x13 pan.  Cover with tin foil and bake at 350 for 45 minutes.  Remove tin foil and continue baking for 15-20 minutes.

Coconut Brothy Rice

 

Coconut Brothy Rice

We use Bang Bang Chicken (see other recipe) but you can use any chicken you like.

Broth 

1 onion

Red Pepper flakes (amount depends on preferred spiciness) 

1 Tbsp Avocado Oil

2 Tbsp Chicken Bouillon 

4 cups Water

1 can Coconut Milk

1 tsp Chili Powder

1 tsp thyme

1 tsp garlic powder

1 Tbsp Tomato paste

(As always, measure with your heart)

Sauté onion and red pepper flakes in avocado oil. When the onion is translucent add 4 cups of water and 2 Tbsp of chicken bouillon.  Add one can of coconut milk. Add chili powder, thyme, garlic powder, parsley, and tomato paste.  Simmer for 30 minutes or so.

Veggies

We use bok choy and snow peas -  sautéed with avocado oil, and seasoned with minced garlic, garlic powder, onion powder, salt and pepper.

We use Jasmine rice, add chicken, veggies, and pour the broth over it.  We also like sriracha aioli with this.

Bang Bang Chicken Thighs

 

Bang Bang Chicken Thighs

(Seasoning amounts are estimated- measure with your heart)

6-8 Chicken thighs

1/4 cup Avocado oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Sake and pepper to taste

Bang bang mixture

2 Tbsp Kewpie Mayo

2 Tbsp Sriracha 

2 Tbsp Sweet Chili sauce

Marinate chicken thighs in avocado oil, garlic powder, onion powder, paprika, salt and pepper. I usually do it over night.  

Grill the chicken thighs then coat in a mixture of kewpie mayo, sriracha and sweet chili sauce and put back on the grill for a bit.

We like to eat it with rice, broccoli, and sriracha aioli.  Yum!

Spanish Rice

 

Spanish Rice
(Seasoning amounts are estimated - measure with your heart)

 2 cups - Rice ( I use Jasmine)

1/4 cup Avocado Oil

1 packet Sazon Seasoning

1 Tbsp Tomato Bouillon

1 Tbsp Chicken Bouillon

1 Tbsp Onion Powder

1 Tbsp Garlic powder

4 cups Water

Heat avocado oil in a large pan.  Add rice - sauté until rice starts to brown.  Add all seasoning and water.  Bring to a boil.  Reduce heat to a simmer and cover with a lid for 15 minutes.  (No peeking) Once the 15 minute timer is up turn off heat.  DO NOT remove the lid.  Let sit for 10-15 minutes.  Once the rice has had time to sit-  fluff it with a fork and enjoy!!  

Creamy Green Enchilada Sauce

Creamy Green Enchilada Sauce

Sauce:

4- Poblano peppers  

15- tomatillos

2- jalapeños

2 - yellow onion

6- cloves of garlic

1- whole bunch of cilantro

1/2 cup - chicken broth

1 Tbsp - chicken bouillon 

1 tsp - Cumin

1 Tbsp - garlic powder

1 Tbsp - onion powder

Squeeze of lime

1 1/2 cup - Heavy cream

Avocado oil

Char the poblano peppers - Place whole peppers directly on gas burner grates over medium-high heat. Use tongs to turn them frequently until the skin is blistered and black on all sides, about 2-3 minutes per side.  Place inside foil or ziplock bag and let sweat for 15 minutes.  Peel off the skin, remove the stem and the seeds.

In a medium pot boil tomatillos, 1 onion, jalapeños, and garlic until soft.  Drain and place tomatillos, boiled onion, jalapeños, garlic and poblanos and washed cilantro (stems and all) in the blender.  Add chicken broth, chicken bouillon, cumin, garlic powder, and onion powder.  Blend until smooth.

Dice the remaining (not boiled onion) Add to avocado oil to a pan and sauté until translucent.  Once onion is finished add the blender mixture-  bring to a simmer.  Next add squeeze of lime and heavy cream.  Mix really well and simmer for a few minutes.