Creole Spiced Sausage & Red Beans

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Ingredients:

1 tbsp olive oil

1/2 c chopped onions

1/4 c chopped celery

1/4 cup chopped bell peppers

1.5 Spolumbo sausage

1/2 tbsp minced garlic

1 c chicken stock

2.5 c water

1/2 tbsp hot sauce

1 tsp creole seasoning

1 c red beans (canned)

salt and pepper to taste

Cooked rice to serve with beans

Creole Seasoning (makes 20 Tbsp- 1 1/4 C)

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Directions:

  1. In a large pot heat, olive oil over med heat.
  2. Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
  3. Next add in sausage. Cook until browned
  4. Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
  5. Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
  6. Season with salt and pepper to taste.
  7. Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
  8. Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
  9. Let cool for 15 mins and allow beans to continue to thicken.
  10. Serve with rice.

xo erin

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Spaghetti Squash with Tomatoes, Spinach & Garlic

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Ingredients:

1 spaghetti squash

2 tbsp olive oil

3 garlic cloves, minced

1 c cherry tomatoes

1 bag of spinach

sea salt

Directions:

1. Pre heat your oven to 375F.

2. Place your spaghetti squash on a baking sheet and bake for about 1 hour. It is easier to cut of you cook your spaghetti squash whole rather than cut it and bake the two halves. Once it is cooked remove from the oven and discard the seeds.

3. Heat your olive oil in a pan on med heat. Add garlic and cook till fragrant- make sure it doesn’t burn. Add tomatoes and turn down heat to low. Cook for another 10 minutes then add spaghetti squash and spinach. Cook for another couple of minutes and then serve!

xo erin

Called to Serve….

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{THE BIG NEWS!}

You are hereby called to serve as a missionary for The Church of Jesus Christ of Latter Day Saints ….

CALIFORNIA SAN FERNANDO in the English Language and will report December 16, 2015.

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In my church you have the choice to serve a mission, and I have decided to do so! I am SUPER excited for this experience! Don’t get me wrong, I am also terrified as I will away from home, my family, my job, my friends for 18 months, and just my normal life in general, BUT I know it will be worth it! I hope to be able to share with you some of the food I get to eat along my journey and would LOVE it if you followed along!

 

xo erin

Hasselback Sweet Potato

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This looks a little bit like Christmas huh? And tastes like Christmas because everything to do with Christmas is great!….And I could say it’s feeling like Christmas today because I have some BIG news coming!!

Ingredients:

sweet potato

olive oil

sea salt

ground black pepper

Directions:

  1. Pre- heat your oven to 350F. Scrub your potatoes.
  2. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, not all the way through the potato. The slices should stay connected at the bottom.
  3. Drizzle with olive oil, add sea salt & pepper.
  4. Bake for 40 minutes or until sweet potato is soft.

xo erin

Black Cherry Parfait

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I saw this trick on Pinterest a year ago and don’t know why I haven’t done it till now! Take your stay and poke it through your cherry and the pit will pop right out! BAM. So in honor of that….. I made this tasty parfait!
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Ingredients:

Greek yogurt

Granola

Cherries

* For a vegan & paleo version use coconut cream & Nut-ola

xo erin