Egg Roll Skillet

1/2# fresh sage pork sausage
1/2# ground round
1/2 onion, chopped fine
2 tbs sesame oil
6 cups shredded cabbage
1 cup shredded carrot
1 tbs grated ginger
2 tbs soy sauce
2 cups cooked rice

Brown ground meats until almost done and drain. Add onions. Add sesame oil, cabbage, and carrot.
Simmer a few minutes then add soy sauce and ginger. Give it a quick toss and add cooked rice.
Serve and enjoy.

Bacon-wrapped Butternut Squash Bites

1 butternut squash
1 tsp cinnamon
1 tsp brown sugar
3 tbs olive oil
1 # bacon

Peel and cube your squash
Toss in olive oil and dry ingredients
Wrap in 1/2 bacon slice placing the seam down

Bake on sheet pan in pre-heated 375 degree oven for 30 minutes and check every 10 minutes or so after 30. 
Drizzle with your favorite BBQ sauce. 

Roasted Butternut Squash Soup

2 Tbs butter

1 small red onion
2 butternut squash or 4#
2 cups stock
1 Tbs olive oil
Salt/ pepper
Sour Cream for garnish.



Halve and clean the butternut squash, reserving seeds. 
Preheat oven to 425 degrees. 
Place halved squash on a baking sheet, flesh side up, and brush with melted butter. 
Salt/ pepper modestly.
Bake until very tender, about 1 hour. Let cool slightly.
While squash is roasting, melt butter in a small skillet over medium. Add onion, reduce heat, and cook until onions are tender, about 10 minutes. 
Transfer to a stock pot and let sit. 
Toss clean seeds in 1 tablespoon of olive oil, season and transfer to sheet pan when squash comes out. Bake for 20 minutes at 375 degrees.
When squash is cool, scoop out the squash flesh and add it to the pan along with 2 cups of your favorite chicken stock. 
Simmer for 10 minutes or so. 
Working carefully with an immersion blender, puree soup until you can no longer see pieces of squash or onion. 
Simmer 5 more minutes. 
Serve and garnish with sour cream and toasted squash seeds.
Enjoy!

Chicken Tortilla Soup

1 C cooked/shredded chicken
1 small onion, chopped
2 cloves garlic, chopped
2 stalks celery, sliced or chopped
1 12 oz jar enchilada sauce
1 can Rotel peppers/ tomatoes 
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
2 cup chicken stock
1 cup water
1 bay leaf
1 tsp chili powder
1 tsp cumin
Chips and sour cream for garnish

Sautée onion, garlic, and celery in heated, heavy pot coated with olive oil. Once the garlic/ onion start to get really fragrant, add the remaining ingredients except chicken, and simmer for one hour. Add cooked chicken and stir in well. 
Serve with tortilla chips and a dollop of sour cream.
Eat well my friends. 

Kale Slaw

Ingredients:
1-2# kale, stems removed
1/2 red onion, sliced thin
2 small carrots, shredded
2 stalks celery, chopped
juice from 1/2 orange
juice from 1/2 lemon
1 tbs olive oil
1 tbs real mayonnaise

Salt/pepper

Slice kale into ribbons, add sliced onion, carrot, and juices. Stir well and let the acids work the kale.
Add remaining ingredients and turn over several times to mix well. Let sit in cold storage, for at least an hour, before serving. 
Bon Appétit

Smoked Meat-loaf

Ingredients:
1-1/2 # lean ground meat
1/2 C V-8 juice
3/4 C Old-fashioned Quaker oats (dry)
1 Large egg (beaten)
2 Tbs Worcestershire Sauce
1/4 onion (chopped finely)
2-3 Celery stalks (chopped finely)
1/2 Tsp salt
1/4 tsp black pepper


Directions:
Prepare smoker to 225-250 degrees.
In large bowl, combine all ingredients, mixing lightly but thoroughly.
Mold into two or three loaves.
Place on smoker rack and cover. Smoke 45 minutes to 1-1/2 hrs to medium doneness, about 155-162*.  Let stand on cutting board, 5-10  minutes; drain off any juices before slicing.

Potato Smashies

Ingredients:
3# small red potatoes
Olive oil
Salt/pepper
Herbs
Butter (cut into little pieces)

Directions:
Preheat oven to 450 degrees. 
Place whole potatoes in a broil-pan. 
Pour 1 cup water into pan and cover tightly with foil.
Bake for 33 1/2 minutes.
Cool potatoes for 8-10 minutes. 
Spray olive oil all over the outsides. 
If you don't have a Misto, you can just use your hands and rub olive oil all over them.
Smash potatoes with bottom of a small, heavy glass.
Spray over the tops with olive oil getting into the nooks and crannies. 
Season with cuts-up bits of butter, herbs, salt, and pepper. 
Bake 40 more minutes or until crispy and brown. 

Bon Appétit