Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Ingredients
Meatballs
Sauce
Servings: people
Instructions
Meatballs
  1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
  2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Sauce
  1. Preheat oven to 350℉.
  2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
  3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
  4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Recipe Notes

-dampened hands help to roll meatballs.

 

Grilled Steak Salad

Grilled Steak Salad
Print Recipe
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Grilled Steak Salad
Print Recipe
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
  2. Preheat grill to medium high.
  3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
  4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
  5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
  6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
Recipe Notes

I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

Catalina Dressing

 

Catalina Dressing


Catalina Dressing
Print Recipe
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Catalina Dressing
Print Recipe
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Ingredients
Servings: cup
Instructions
  1. Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.
Recipe Notes

Yields:  1 generous cup

Smoky Apple Ribs

Smoky Apple Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Smoky Apple Ribs
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4 people 20 minutes
Cook Time
3 hours
Instructions
Ribs
  1. Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
  2. Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
  3. Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Sauce
  1. Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
Recipe Notes

I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use.  Also great with grilled pork tenderloin.