Baked Sweet Potato Chips

Who doesn't love a good chip and dip combo? Is there anything better than sitting on your couch on a Saturday afternoon with a bowl of chips and dips on the coffee table, a cold beverage in hand while watching endless episodes of trash television? Have you ever thought of making your own chips? I know that probably conjures up images of a large vat of oil boiling away on your stove and the subsequent frustration when your chips are no more than soggy potatoes, but fear not! This recipe is baked and therefore less mess and (possibly) even a little healthier!

Baked Sweet Potato Chips

Tajin Classico, Sea Salt and New England Seafood seasoned Sweet Potato Chips

2 Medium Sweet Potatoes, peeled and sliced using a mandoline slicer
3 Tbsp Olive Oil
Seasonings of Choice

Preheat oven to 375 and spray baking sheets with nonstick spray.

Slice your potatoes to the thinnest setting using a mandoline slicer. This kitchen tool is awesome for chopping, julienning and slicing veggies! You can do this using a regular kitchen knife but it is going to take significantly longer to do.

Place your potato slices in a large bowl and coat with olive oil and get ready to season!

I wanted to try 3 separate seasonings - 1) Sea Salt, 2) Tajin Classico, and 3) New England Seafood

If you're like me and want to have some options, separate the oiled potatoes into separate bowls and season with 2-4 Tsp of seasoning in each bowl, about 1/2 Tsp seasoning per 1 C of potato slices. Toss to coat each slice completely.

After your potatoes are coated, place each slice onto the prepared baking sheets and bake in 5-6 minute increments checking often. Since these slices are so thin they will burn in no time so you have to be watchful. Remove the crisp chips to a bowl or plate to cool and continue to bake the rest until all potato slices are crispy and cooked.

Move to a zip-top bag and store in a cool dry place for 1-2 weeks (if they last that long!) Nate ate handfuls of my chips while the rest were still in the oven but I don't blame him! They are crunchy and crispy and I have a feeling the sea salt flavor would taste fantastic with some onion dip (specifically the kind you make with dried soup mix). 

Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Happy Saturday, readers! This week has been a blur - lots of cleaning, job seeking, exercising and of course cooking. Nate and I are more or less settled into a routine now which makes for long and boring days for me; there are only so many times I can workout and clean in a single day. But enough of my whining, onto this dinner recipe I made a few nights ago.

Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Tandoori-Inspired Tofu with Roasted Broccoli and Red Peppers

2 16 oz Blocks Extra Firm Tofu, pressed and drained
3 Tbsp Olive Oil, divided
4 Tsp Chili Powder
2 Tsp Garam Masala
2 Tsp Berbere Spice
1/2 Tsp Ground Turmeric
2 Garlic Cloves, minced
1/2 Tsp Ground Ginger
1 1/2 C Plain Greek Full-Fat Yogurt
Salt and Pepper, to taste
1/2 Lime, Juiced
2 Crowns Broccoli, cut into florets
2 Red Bell Peppers, seeded and sliced

We have discussed the dire importance of pressing your tofu and what a supreme difference it makes with texture. DO NOT SKIP THIS STEP FOR THE LOVE OF ALL THINGS EDIBLE.

Wrap your tofu in paper towels and place on a plate. Weigh the tofu down with something or things heavy. My weapon of choice is typically my cast iron skillet topped with a can or 2. Press the tofu for a minimum of 30 minutes.

Full disclosure: I didn't follow my own rules. This dinner was made on-the-fly because the original dinner plan fell through - my tofu was only pressed for about 15 minutes and I could definitely tell the difference. 

While your tofu is getting a better texture, prepare your marinade. In a skillet over medium-low heat, heat 1 Tbsp of olive oil. Toast the chili powder, garam masala, berbere spice, turmeric, garlic cloves and ginger for 2 minutes or until slightly browned and fragrant. Remove from heat, stir in yogurt and season with salt and pepper.

Take 1/4 C of marinade and move to a smaller bowl, add in lime juice and stir to combine. Refrigerate until serving.

Preheat oven to 400 degrees. Line 2 sheet trays with foil and spray with nonstick spray.

Toss broccoli florets and red pepper strips in marinade until lightly coated. Roast in the oven for 30 minutes, flipping halfway through.

After your tofu has been pressed, slice each block into 5 1/4 inch thick, 1 inch wide, 2 inch long pieces and coat in remaining marinade and allow to sit at room temperature for a minimum of 10 minutes.

Again, I didn't do this, but had I planned better I would have. This step would've definitely helped the marinade to penetrate the tofu better. 

Using the same skillet you used to heat the spices, heat 1 Tbsp of olive oil over medium heat for 1 minute. In batches, add marinated tofu to the pan and fry for 3 minutes per side. Remove to a plate until serving. Replenish oil in the skillet as necessary.

To serve, plate 2 cups of broccoli and red peppers with 3 strips of tofu and drizzle with 1 Tbsp of sauce.

I call this "Tandoori-Inspired" tofu because a lot of the same strong Indian flavors are present in this dish, but I do not have a tandoori oven, so it's not truly the real deal, still pretty tasty though! Great meal for adventurous eaters or those looking to try a new Meatless Monday dish. Plus, how great is the fact you only have to make 1 marinade!? The different cooking methods really change the flavor, the vegetables are more spice-forward while I think the tofu is more aromatic in flavor.  

Cured Salmon

Happy Saturday, readers! This morning Nate and I went to the Santa Fe National Forest for a hike, we had intended to hike from the Hamilton Mesa to an abandoned cabin near the Pecos River but monsoon-patterned thunderstorms had other ideas. We stopped after 4 miles before turning around and returning to the car.

A quick drive back to Santa Fe led us to Blue Corn Brewery to pick up a growler of beer, Total Wine & More for some mezcal and Tortilla Flats for take-out lunch.

As I've mentioned before, I am trying to be more at home in Santa Fe. I have been gardening in our sizeable yard, decorating and cleaning and of course trying out new recipes and blogging.

Happy little succulents

One of my favorite things in the entire world is gravlax AKA lox and bagel. This dish has everything you could possibly want: fattiness and richness, saltiness, vinegar, creaminess, freshness, chewiness and carbs! Want to know something I never thought was possible with regard to my favorite dish? THAT IT IS THE EASIEST THING EVER TO MAKE!

There is a reason that salt curing is one of the earliest forms of preservation, you cannot mess it up!

Cured Salmon

1 lb Fresh Salmon, skin and pin bones removed
3 Tbsp Salt, divided
3 Tbsp Sugar, divided

Pat fresh salmon dry using a paper towel and season each side of the fish with 1 1/2 Tbsp each of salt and pepper. Using clean hands, gently rub in seasonings to flesh of the fish.

Wrap the seasoned fish in foil and store in plastic container with lid for a minimum of 24 hours.

After 24 hours, rinse off fish completely and pat dry using a clean paper towel. Store in clean plastic container with lid for another 24 hours minimum.

After the second day of refrigeration, your fish is ready for use! The salt and sugar has penetrated the flesh of the fish and "cooked" it. This fish is not raw! Don't worry!

Cut thin slices off the filet using a sharp paring knife and cutting away from your body against the grain of the fish.

Store in the fridge for up to 4 days.

Lox and Bagel

(insert drool emoji)

1 Bagel, any variety and toasted (I'm partial to everything bagels)
3 Tbsp Plain Cream Cheese, divided
4 oz Cured Salmon, divided
2 Tsp Capers, divided
1 Tsp Fresh or Dried Dill, divided

Toast your bagel of choice to desired tostiness.

I like a little golden brown crust but chewy inside. 

Spread 1 1/2 Tbsp of plain cream cheese on each side of the bagel in an even layer.

Top cream cheese with 2 oz of your freshly cured salmon on each half.

Next top with 1 Tsp of capers on each side.

I adore capers, the more the better in my opinion. I typically add 1 Tbsp of capers to each half of my bagel, but I understand that some people may find that excessive. 

Finally finish off your Lox and Bagel with some fresh or dried dill and there you have it! A bagel shop staple in your very own home without paying $9 for 1 serving!

I hope you enjoyed this little post and will try curing on your own - I recommend doing it when fresh salmon is on sale. I'm off to enjoy some brews with my adorable husband! Bonsoir!

As promised - our new couch!

Tempeh "Ribs" With Peach BBQ Sauce and Greens

Good morning, readers! Today is an exciting day because we're getting our new couch delivered today! Currently our living room is furnished with a 2-seat loveseat and a chair so the 80 inch long sleeper sofa will be a fantastic addition! Plus it's incentive for our friends from Raleigh to come visit us.

Now that you're up to date on my life (which is just utterly exciting), let's get on with the recipe!

Peach BBQ Sauce

Peach BBQ Sauce just waiting to be slathered on some ribs!

1 Tbsp Olive Oil
1/2 Yellow Onion, diced
2 Ripe Peaches, diced
1 Clove Garlic, minced
1/2 C Apple Cider Vinegar
2 Tbsp Dijon Mustard
1/4 C Packed Light Brown Sugar
1/2 Tsp Salt
3/4 C Ketchup
2 Tsp Maple Syrup
1/2 Tsp Cayenne
1/2 Tsp Red Chile Powder (I used my favorite New Mexican stuff)
1/2 Tsp Hickory Liquid Smoke

In a large saucepan over medium heat, saute onion and peaches in oil for 6-8 minutes or until onions translucent and peaches are soft. Stir in garlic and saute an additional 30 seconds.

Pour in vinegar and stir in mustard, brown sugar, salt, ketchup, maple syrup, cayenne and red chile powder. Bring mixture to a roiling boil.

Reduce heat to low, cover and simmer for 35 minutes. Stir occasionally.

After 35 minutes, stir in hickory flavored liquid smoke and carefully spoon sauce into a blender. Blend until smooth.

Pour blended sauce into a 2-3 C capacity Mason jar, cover with a lid and allow to cool at room temperature for at least 30 minutes before moving to the fridge until serving.

The sauce is sweet, fruity, spicy and tangy - basically my favorite type of sauce. I would say it is most similar to a Texas-style sauce because it's thick and richly flavored.

This recipe yielded 2 cups of sauce and will keep in the fridge for 2-3 weeks.

Tempeh "Ribs"

Tempeh Ribs with Peach BBQ Sauce, Greens with Red Chile Mustard Dressing and Instant Broccoli Cheddar Noodles

Cooking Spray
2 8 oz Packages Tempeh
1 1/2 C Peach BBQ Sauce

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and generously spray with cooking spray.

Slice each package of the tempeh into 5 2 inch long, 1/2 inch wide pieces.

Coat each piece of tempeh with BBQ sauce until completely covered.

Arrange coated tempeh on prepared baking sheet and bake for 8 minutes. Remove from oven, flip the tempeh over and coat with more BBQ sauce. Cook for another 8 minutes. Repeat this step until the "ribs" have been flipped and coated 4 times.

While your ribs are cooking, heat up 1/2 C (or more because it's addicting) of BBQ in a small saucepan for serving. Set aside until serving.

These ribs are definitely meaty and filling! I was never a big rib person when I was a meat eater so I can't accurately speak to the comparison to typical ribs, but I certainly enjoyed eating these!

My thoughts on tempeh: What is it? Tempeh is a soy-based product made from fermented soybeans and grains and reformed into a flat slab. The texture is dense and is better for meatier applications. Don't like tofu? Give tempeh a try!

To combat the richness of the ribs, I served a fresh greens salad with homemade mustard dressing.

Red Chile Mustard Dressing

4 Tbsp Old Pecos Foods Red Chile Mustard (this stuff is incredible! I have been eating it on everything - get some immediately)
2 Tbsp Olive Oil
1/2 Tsp Salt
1 Tsp Black Pepper

In a Mason jar, combine all ingredients. Screw on the lid and shake away! Taste to adjust seasoning and refrigerate until use.

This recipe yields 1 C of dressing and can be stored in the fridge for up to 2 weeks.

I love to make salad dressings in Mason jars because 1) it's already in a storage container and 2) shaking them up is just fun!

Greens Salad

4 Tbsp Red Chile Mustard Dressing
4 C Baby Spinach
2 Fresh Radishes, thinly sliced and cut into half moons
2 Celery Stalks, diced
1 Carrot, peeled and diced
1/2 Green Bell Pepper, seeded and diced

Pour 3 Tbsp of Red Chile Mustard Dressing in the bottom of a large salad bowl.

Top with veggies and stir to coat.

Top the veggies with remaining 1 Tbsp of dressing and stir to coat.

Serve immediately.

Since the veggies have been topped with dressing they will wilt and no one wants a soggy salad.

I think this meal would satisfy even the pickiest meat eater, it is rich and messy and delicious.Leave a message in the comments if you decide to try it out and definitely order yourselves some Red Chile Mustard ASAP because you will put it on all of the things.

Come back to see couch pictures!

Grilled Salmon with Sauteed Asparagus and Rice Pilaf

Happy Wednesday, readers! We're almost at the end of May, can you believe it? It has certainly been a weird 4 months but it seems like there's finally a light at the end of the tunnel! Things in New Mexico look like they're starting to return to some semblance of normal - as of today restaurants are able to open with limited capacity patio dining! Honestly this is the most exciting news I've gotten in weeks. I've found myself waiting excitedly by the door in the afternoons to check the mail; this must be what dogs feel like.

I've been spending my days working out, cleaning the house and of course - cooking! The warm weather has encouraged us to utilize our charcoal grill and opened up a whole new range of dinner possibilities for us. Like grilled salmon!

Grilled Salmon

Look at those grill marks (insert heart eye emoji)

1 lb Fresh Salmon, pin bones removed and skin on
6 Tbsp Grapeseed Oil, divided
Salt and Pepper, to taste
1/2 Fresh Lemon, for serving

Prepare the salmon by generously coating each side with 4 Tbsp of grapeseed oil (2 Tbsp per side) and liberally season each side with salt and pepper.

Heat grill coals until they are red hot and ashy - this took us about 30 minutes from start to finish. After the grill is at the correct temperature, brush the grill grates with the remaining 2 Tbsp of grapeseed oil and cover grill for 1-2 minutes.

After the oil on the grill has heated, place the salmon skin-side down on the grill and cover for 4 minutes or until the skin no longer sticks to the grill grates.

Flip the salmon over, cover and cook for another 3-4 minutes depending on the thickness of your fillet. For purely presentation purposes, move the salmon 180 degrees to achieve the pretty grill cross-hatching.

We went with 3 minutes on the flesh side and some of the thicker parts of the fillets were a little under-cooked. We definitely should've cooked for an extra minute.

Once your salmon is grilled to perfection, remove from heat and allow to rest for 3-5 minutes before portioning onto plates. Serve with a lemon wedge because lemon and seafood are the best combo since peanut butter and chocolate.


While your grill is heating, you can work on your side dishes.

Rice Pilaf 

2 Tbsp Olive Oil, divided
1/2 Yellow Onion, diced
1 Celery Stalk, diced
2 Garlic Cloves, minced
1 C Jasmine Rice
2 C Vegetable or Chicken Stock
1 Tsp Salt
1/2 Tsp Fresh Ground Pepper

Heat 1 Tbsp oil in a skillet over medium heat and saute onion and celery until onion is translucent and celery is softened, about 5 minutes. Add in garlic and cook another 30 seconds until it begins to brown. After the vegetables are softened and fragrant, add remaining 1 Tbsp oil and toast the rice. Stir to coat rice in oil and cook for 3 minutes. Set aside.

In a medium saucepan, heat 2 C of stock over medium heat until simmering. Add in your vegetables and toasted rice and stir to combine. Season with salt and pepper. Bring mixture to a boil and drop heat to low. Cover and simmer for 30-35 minutes or until liquid is absorbed and rice is fluffy, stirring occasionally. Taste rice for a seasoning check and set aside until serving.

As with any rice recipe, this yields enough for an army of humans, we have about 4 C leftover. I am planning on using the rest of the rice to make Kimchi Fried Rice (recipe coming soon!)

Sauteed Asparagus

2 Tbsp Olive Oil or Salted Butter (use butter for a richer flavor)
2 Garlic Cloves, minced
1 Bunch Fresh Asparagus, 1/2 inch of stems removed (the hard parts)
Salt and Pepper, to taste
4 Tbsp Dijon or Whole-Grain Mustard
3 Tbsp Water, divided

Heat oil or butter in deep skillet over medium heat. Once fat is heated, saute garlic until softened and fragrant, about 1 minute.

Add asparagus to skillet and toss to coat in fat. Allow to cook for 2 minutes per side or until color is bright green. Season with salt and pepper. Add in 1 Tbsp water and cover. Allow the asparagus to steam for 1-2 minutes.

While the asparagus is steaming, prepare your sauce. Mix together mustard of choice and water. Stir until thin enough to pour.

I wish I had used whole-grain mustard. I love the sharp bite that comes from this type of mustard! A great pairing for fresh veggies!

Once your asparagus is steamed, add in sauce and toss to coat the asparagus. Turn up the heat to medium-high and allow the sauce to thicken and excess moisture to evaporate. Remove from heat and set aside for serving.

Tell me that doesn't look delish! Grilled Salmon with Sauteed Asparagus and Rice Pilaf

We served this exquisite meal with a bottle of $6.49 Cava Brut from Trader Joe's by candle light! It felt fancy and romantic - this would be a great date night/anniversary/escape-from-quarantine meal! Drop a comment if you decide to try this out and check back for more great dinner ideas!

Hawaiian Burgers with Slaw

Howdy, readers! Today is Memorial Day and I know things are different this year but it's important to remember that this day is not supposed to be about barbecues and furniture sales but rather remembering the brave men and women who made the ultimate sacrifice for our country. That being said, hopefully you are all still able to (safely) gather with your friends and loved ones to enjoy time together. Now I will get off my soap box and get to the recipe!

I don't know what inspired this burger other than countless hours spent consuming Food Network or as Nate and I have dubbed it The Guy Fieri Network. At any given point in our house the TVs are tuned to some cooking show or other, well when we aren't watching our new fav - 90 Day Fiance, Happily Ever After?

Hawaiian Burgers with Slaw

Hawaiian Burgers topped with Slaw featuring La Cumbre beer housed in a Pescados de Carolina koozie

Slaw

1/4 C Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce)
3 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 Tsp White Pepper
2 Tbsp Tajin Classico Seasoning
2 C Red Cabbage, chopped
2 Radishes, thinly sliced and cut into half moons
1/4 C Fresh Cilantro, roughly chopped
1 Fresh Ripe Avocado, diced

In the bottom of a large mixing bowl, combine the BBQ Sauce, vinegar, soy sauce, white pepper and Tajin to create the marinade. Taste the marinade prior to adding in the vegetables to make sure it's to your liking. The marinade should be slightly sweet with a bite from the vinegar but this is 100% to your taste.

Top the marinade with the chopped cabbage, radish and cilantro, stir to combine. After the cabbage, radishes, and cilantro are fully coated, gently fold in the diced avocado - this step is purely for aesthetic purposes, who wants mushy avocado in their fresh crunchy slaw?

Refrigerate the prepared slaw until ready for serving.

Hawaiian Burgers

2 1/2 Pound Beef Patties
Salt and Pepper, to taste
2 Frozen Veggie Burgers (I used Morningstar Farms Black Bean Patties)
1 Fresh Pineapple, peeled and cut into rings with core removed
4 Slices Sharp Cheddar Cheese
3 Tbsp Sweet BBQ Sauce (I used Kraft Sweet Honey BBQ sauce), for serving
4 Onion Hamburger Buns, for serving
 
We made these burgers on the grill because it is grilling season after all! Our grill is charcoal so we heated the coals until they were bright orange and ashed over.

While your grill is heating, season both sides of your beef burgers with salt and pepper and set aside until use.

Prepare the pineapple by cutting away the outer skin until the yellow flesh is visible. Cut into 1/2 inch thick rings and remove the core while trying to keep the ring intact. I used a 1 7/8 inch biscuit cutter and it worked like a dream! It was so much easier than trying to use a knife to cut through.

Once your grill is ready, grill the pineapple for 2 minutes per side. The goal is to get a char on the outside out the fruit and a subtle smoked flavor. Set aside until serving.

Next toast the buns on the grill for 2 minutes. Set aside until serving. Our buns were a little extra charred for my taste but we know what to work on the next time we make these!

Now for the main event - the proteins! Grill your burgers to your liking - Nate is a medium guy so he did 4 minutes per side. After flipping, top each beef burger with a slice of cheddar cheese and cover to melt.

The veggie patties just need to be heated through so 5 minutes total cooking is plenty. Again, top with a slice of cheddar cheese and cover to melt.

Once all your burgers are cooked, it's time to assemble. Coat the bottom burger bun with 1 Tbsp of BBQ sauce and top with your chosen patty, next comes the grilled pineapple, then 1-2 Tbsp of the prepared slaw and finally - the top bun!

These burgers have a fantastic mixture of textures - crunchy from the slaw, meaty from the proteins, chewy from the bun and juicy from the pineapple. The flavors also meld perfectly and compliment each other well. You have savory, sweet, tangy, fruity and salty - basically everything you need for a perfect bite!

We served these beauts with the remaining slaw and some frozen fries prepared in the oven, and a hop-forward La Cumbre Project Dank beer.

Have a safe and happy Memorial Day, readers and look out for more recipes!

Pan-Fried Sausage with Roasted Vegetables and Dijon-Maple Sauce

Hello again, readers! I hope your Memorial Day Weekend is treating you well! Nate and I trekked to Albuquerque on Friday to look for a new couch and do some shopping at our favorite international market, Talin Market. This market is amazing! You can buy a number of products from all regions of the world! They also have an impressive tea selection. Yesterday was spent hiking 13 miles in the Carson National Forest to the Trampas Lakes. This scenic and downright difficult hike took us through knee-deep snow to a pair of lakes in the shadow of snow-capped mountain peaks. I would like to consider myself a pretty athletic individual but despite that, I am certainly sore today from my head to my toes - but I was able to eat absolutely anything my heart desired post-hike so it was worth the discomfort.

My mountaineer hubby at one of the Trampas Lakes in Northern New Mexico - betcha didn't know it snowed here!

View from the other Trampas Lake featuring a Coffee Hidden Pipe Porter from our beloved Raleigh Brewing Company - great reward for trudging through snow!

Now that you've caught up with me, I'll get on to a recipe I've made a few times and is always a winner in our household - Pan-Fried Sausage with Roasted Vegetables and Dijon-Maple Sauce.

My plating definitely could use some work but whatever I tried.

Roasted Vegetables

3 Potatoes, thickly diced (you can use any you have on hand. I have used fingerlings, red and russets - there's no such thing as a bad potato)
6 oz Fresh Brussels Sprouts, stems removed and cut in half length-wise
3 Carrots, peeled and thickly chopped
1/2 Red Onion, thickly chopped
2 Tbsp Olive Oil
Salt and Pepper, To Taste
2 Tsp Caraway Seeds

Preheat oven to 425.

Prepare all vegetables as instructed and set on a sheet tray (I like lining my sheet trays with foil when I roast for easy clean-up) and toss with olive oil and seasonings to coat completely. Roast for 30-35 minutes in the oven flipping halfway through for even cooking.

Real Talk: I did not follow my own cooking times. When I made this recipe I was starving and completely impatient. My veggies were only in the oven about 20 minutes - they were fully cooked but not as crisp as I think y'all would enjoy. Don't be like me. Cook for the full time.

While your veggies are gettin' all roasty-toasty, make the Dijon-Maple Sauce!

Dijon-Maple Sauce

1/4 C Dijon Mustard
2-3 Tbsp Grade A Maple Syrup

Mix together in a bowl and taste. You can add more maple syrup if you're not a big vinegar fan. I personally love the heat and tang from mustard so I am pretty heavy-handed but this is your meal, do what you like! Refrigerate until serving.

This sauce is perfect for drizzling over the veggies and dipping the sausage in. It is tangy and rich and pairs perfectly with the fattiness from the sausage and earthiness from the roasted veg.

Pan-Fried Sausages
Cooking Spray
4 Vegetarian Italian Soy-sages or
4 Italian Sausages

Now for the main event - the sausages. Since I used soy-sage, these are already "cooked" and just need to be heated through. However if you're using fresh Italian sausage, you'll need to cook until they reach an internal temperature of 160 degrees which is typically about 12-15 minutes.

Soy-sage Preparation:
Spray a non-stick skillet with cooking spray and place over medium heat. Slice the soy-sage length-wise so you end up with 8 halves. Place the halves cut-side down and cook for 5 minutes. Flip and cook for another 5 minutes.

Sausage Preparation:
Spray a non-stick skillet with cooking spray and place over medium- high heat. Place the whole sausages in the skillet to brown for 5 minutes, flipping often. Reduce heat to medium-low and add 1/4 C water to the skillet. Cover and simmer the sausages for 12-15 minutes or until they reach the 160 degree temperature. Once fully cooked, slice the sausages at a diagonal for easy serving.

This meal is great for a busy weeknight because it requires very little active cooking and is hearty enough to satisfy even the hungriest member of your brood.

Stay tuned for more great recipes and thank you again for visiting my little blog! I appreciate y'all!