Sausage & Greens – packed with nutrition and flavor and reminiscent of classic Southern fare. This dish can be served as a main dish or a side dish… or an entire meal in itself.
I really love greens done right. I just got back from 2 weeks in Virginia (where I grew up) – every time I go back there we hit our favorite bbq joint, County Grill, and we always order their collard greens as a side. It’s tender and flavorful with just the right amount of bacon. You rarely find collard greens on the menu in Colorado, but it’s on countless menus in Virginia. Uh, no… this isn’t a copycat of their recipe, but it is a bit similar.
Last week at Trader Joe’s, I picked up a 1 lb bag of their “Trader Joe’s Southern Greens Blend” – a mix of mustard, turnip, collards, and spinach. Perfect for a classic collard recipe. Some things you have to watch out for – some greens can be bitter and tough if not cooked right. With a half hour of cooking these were plenty tender, and they were definitely bitter until I added the balsamic vinegar – the perfect touch. Is there heat from the chiles? Nope, I could barely tell there were chiles in the dish, but I liked the flavor exactly the way it came out so I didn’t add more chiles.
I’m categorizing this mainly in vegetables, but with this much sausage, it could be either a main dish or a side vegetable. You can cut the amount of sausage to half (about 6 oz) and this will also be very good. You can also make this with any greens you choose – beet, spinach, chard, kale, whatever. It doesn’t have to be this Trader Joe’s blend. You can also make it with sausage links or bulk sausage. I actually used Italian sausage links and cut the casings off to turn it into bulk sausage. If you want slices, it will be just as good.
So how about trying a big mess of greens for dinner tonight?
1 lb package TJ's Southern Greens Blend (or any greens)
12 oz mild Italian sausage (bulk or links, sliced)
1 14.5 oz can low sodium chicken broth
2 tbsp balsamic vinegar
¼ cup diced medium hot green chiles
pimentos for garnish
Instructions
Heat oil in very large skillet or dutch oven and cook onion until translucent over medium heat.Add garlic and cook 1 more minute.
Add sausage (either link slices or bulk) and lightly brown. If using bulk sausage, break it up into small chunks as it cooks.
Add greens and sauté until wilted. Add broth, cover with a lid, and simmer on low heat to desired tenderness, about a half hour.
Add green chiles and 2 tbsp balsamic vinegar, and blend well.
Top with pimentos and serve. Enjoy!
Notes
Commentary: I really love greens done right. I just got back from 2 weeks in Virginia (where I grew up) – every time I go back there we hit our favorite bbq joint, County Grill, and we always order their collard greens as a side. It’s tender and flavorful with just the right amount of bacon. You rarely find collard greens on the menu in Colorado, but it’s on countless menus in Virginia. Uh, no… this isn’t a copycat of their recipe, but it is a bit similar.
Last week at Trader Joe’s, I picked up a 1 lb bag of their “Trader Joe’s Southern Greens Blend” – a mix of mustard, turnip, collards, and spinach. Perfect for a classic collard recipe. Some things you have to watch out for – some greens can be bitter and tough if not cooked right. With a half hour of cooking these were plenty tender, and they were definitely bitter until I added the balsamic vinegar – the perfect touch. Is there heat from the chiles? Nope, I could barely tell there were chiles in the dish, but I liked the flavor exactly the way it came out so I didn’t add more chiles.
I’m categorizing this mainly in vegetables, but with this much sausage, it could be either a main dish or a side vegetable. You can cut the amount of sausage to half (about 6 oz) and this will also be very good. You can also make this with any greens you choose – beet, spinach, chard, kale, whatever. It doesn’t have to be this Trader Joe’s blend. You can also make it with sausage links or bulk sausage. I actually used Italian sausage links and cut the casings off to turn it into bulk sausage. If you want slices, it will be just as good.
So how about trying a big mess of greens for dinner tonight?
Olive Egg Salad is one of those super simple recipes that just works – olives and eggs just complement each other perfectly to make a very satisfying dish
Olive Egg Salad? Sounds yummy, huh? Well, it’s actually really addictive. Olives and eggs were just made for each other and this is perfect for a sandwich or all by itself. It doesn’t even need salt as the olives provide the right amount of saltiness. And the 505 green chiles add just a hint of heat and an added dimension to the flavor.
I actually got this from my sister. Olive egg salad was a favorite of her family for ages, yet I’d never heard of it. Of course, It’s so easy and good, I’ll be making it quite a bit in the future. Hope you like it!
Peel the eggs and chop thoroughly. (An egg slicer makes this quick.)
In a bowl, blend with the mayonnaise, olives, and green chiles.
Great on sandwiches or a salad. Enjoy!
Notes
Commentary: Olive Egg Salad? Sounds yummy, huh? Well, it's actually really addictive. Olives and eggs were just made for each other and this is perfect for a sandwich or all by itself. It doesn't even need salt as the olives provide the right amount of saltiness. And the 505 green chiles add just a hint of heat and an added dimension to the flavor.
I actually got this from my sister. Olive egg salad was a favorite of her family for ages, yet I'd never heard of it. Of course, It's so easy and good, I'll be making it quite a bit in the future. Hope you like it!
Chicken Curry Stew is a robust, flavorful paleo stew – yummy and nutritious. A little spicy, but not too much. Just a classic favorite that our whole family loves.
I’ve always really, really loved Tom Kha Gai, that wonderful Thai chicken coconut soup. This robust stew is reminiscent of it, but much chunkier and loaded with vegetables and chicken. It’s also super easy, freezes well, and is even paleo. I can live off this type of stew. Plus I usually have most of the ingredients around – no need to go shopping for it. I always have carrots and onions and usually have bell peppers, but I also have frozen bell peppers.
You can also vary the vegetables in it – maybe with broccoli, mushrooms, tomatoes, asparagus. In this version, I used lots of bell peppers and carrots. Hope you enjoy it!
1 lb skinless, boneless chicken thighs cut into 1-inch pieces
4 cups chopped carrots (6 medium)
3 cups coarsely chopped onions (2 large)
3 bell peppers (1 red, 1 orange, 1 green)
½ cup diced green chiles
6 cloves garlic, minced
1 tbsp grated fresh ginger
1 14½ - ounce can reduced-sodium chicken broth
1 13.5 oz can coconut milk
1 tbsp curry powder
½ tsp salt or to taste
3 tbsp lemon juice (about 1 lemon, squeezed)
Instructions
Coat a medium nonstick skillet with cooking spray. Heat over medium-high heat; add chicken. Cook and stir about 3 minutes or until light brown.
In a 3½- or 4-quart slow cooker add vegetables, chicken, onions, garlic, ginger, and green chiles.
In a medium bowl whisk together broth, coconut milk, curry powder, and salt. Pour over the mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir in lemon juice, adjust salt to taste, and serve.
Enjoy!
Notes
Commentary: I've always really, really loved Tom Kha Gai, that wonderful Thai chicken coconut soup. This robust stew is reminiscent of it, but much chunkier and loaded with vegetables and chicken. It's also super easy, freezes well, and is even paleo. I can live off this type of stew. Plus I usually have most of the ingredients around - no need to go shopping for it. I always have carrots and onions and usually have bell peppers, but I also have frozen bell peppers.
You can also vary the vegetables in it - maybe with broccoli, mushrooms, tomatoes, asparagus. In this version, I used lots of bell peppers and carrots. Hope you enjoy it!
Simple Stuffed Mushrooms make a really awesome appetizer … for almost no work. Just cheese, pico de gallo, jalapeno, 505 Sweet and Hot Salsa, or a combinaton start with the pre-assembled ones from Safeway. Really good!
Having a party? Want an easy, yet elegant appetizer? Can’t beat this. The basics are simple: Mushroom caps filled with shredded cheese and maybe some pico de gallo. Top some with a slice of fresh jalapeno. And here’s what I think makes it really memorable – just top it with a bit of 505 Sweet ‘N Spicy Salsa. I just really like that touch of sweet, and this particular salsa has been growing on me. The more I cook with it, the more I appreciate its balance of hot and sweet – just right. Note some of these mushrooms have a slice (a circle) of jalapeno on top, also a really nice accent. I also topped some with medium diced green chiles for a more traditional version.
The mushrooms you see were even quicker to make. These came from Safeway pre-assembled. They come on a tray wrapped in plastic and you can just put them on a baking dish, pop them in the oven, and 20 minutes later, voila! Ready to serve your guests. Take about 1 minute extra to top each one with that 505 Sweet ‘N Spicy and you’ve taken a great appetizer from good to elegant. Hey you can take about 15 minutes to make a dozen or get them from Safeway, add the 505, and do it in 2 minutes max.
I just discovered these 2 weeks ago at an event Safeway put on for the #DenverBloggersClub where we were introduced to an amazing variety of party foods you can get ready made, all freshly made at Safeway. I had no idea they had so many great fresh products. Which Safeways? I don’t know – some but not all, probably the larger and newer ones. Definitely worth checking out.
Hope you like these! Try your own variations and share them with me….
Slice the jalapeno into rings about ¼" thick, removing seeds.
Top each mushroom cap with about 1 tablespoon of shredded cheese, a ring of jalapeno and a teaspoon of 505 Southwestern Sweet 'N Spicy Salsa; for some, leave off the jalapeno.
Place them into a large glass baking dish with a little space between them. Bake for 20 minutes at 400 degrees.
Serve hot out of the oven - 2 per person & enjoy!
Notes
Commentary:
Having a party? Want an easy, yet elegant appetizer? Can’t beat this. The basics are simple: Mushroom caps filled with shredded cheese and maybe some pico de gallo. Top some with a slice of fresh jalapeno. And here’s what I think makes it really memorable – just top it with a bit of 505 Sweet ‘N Spicy Salsa. I just really like that touch of sweet, and this particular salsa has been growing on me. The more I cook with it, the more I appreciate its balance of hot and sweet – just right. Note some of these mushrooms have a slice (a circle) of jalapeno on top, also a really nice accent. I also topped some with medium diced green chiles for a more traditional version.
The mushrooms you see were even quicker to make. These came from Safeway pre-assembled. They come on a tray wrapped in plastic and you can just put them on a baking dish, pop them in the oven, and 20 minutes later, voila! Ready to serve your guests. Take about 1 minute extra to top each one with that 505 Sweet ‘N Spicy and you’ve taken a great appetizer from good to elegant. Hey you can take about 15 minutes to make a dozen or get them from Safeway, add the 505, and do it in 2 minutes max.
I just discovered these 2 weeks ago at an event Safeway put on for the #DenverBloggersClub where we were introduced to an amazing variety of party foods you can get ready made, all freshly made at Safeway. I had no idea they had so many great fresh products. Which Safeways? I don’t know – some but not all, probably the larger and newer ones. Definitely worth checking out.
Hope you like these! Try your own variations and share them with me….
Chili Chicken Casserole is a classic, easy family favorite made with ingredients commonly in the pantry. Great as a leftover and ideal if you like Mexican, but not too spicy.
This is an old family recipe, a fail-proof standard that I pull out when I want something I know everyone will like. I always have all the ingredients for this – standard pantry items, 1 lb frozen chicken, lettuce and tomato. Plus it’s pretty flexible – you can modify it easily and still count on it turning out. I usually make this with black bean, but used small white beans this time. This is also a favorite with kids, though you might want to make sure it’s on the mild side by cutting back on spices a bit. Don’t leave out the cayenne or crushed red pepper, though – flavor is 1-dimensional without it.
Note: This is always better the second day. The flavors seem to blend and emerge more overnight. Hope you like this!
1 15-oz can beans, drained and rinsed (black, kidney, or white)
2 tbsp chili powder, or to taste
½ tsp cayenne or crushed red pepper
1 tsp black pepper
1 tbsp crushed basil
½ cup mild diced green chiles
1 cup sliced black olives
1 cup shredded Cheddar Cheese
1 cup Monterey Jack Cheese
diced tomato, shredded lettuce, sour cream for garnish
Instructions
Preheat oven to 350 degrees. Line bottom of 13x9 baking dish with the crushed tortilla chips and set aside.
In a large skillet, saute chicken in oil until mostly opaque, then add onion and continue to cook until onion is soft and chicken is opaque. Stir in garlic and saute another 2 minutes.
Stir in remaining ingredients except cheese and some of the olives for garnish and mix well, adjusting spices to taste.
Pour over chips; top with cheese and bake for 20-30 minutes or until thoroughly heated and cheese melted.
Serve with remaining olives, tomato and lettuce for garnish.
Enjoy!
Notes
Commentary: This is an old family recipe, a fail-proof standard that I pull out when I want something I know everyone will like. I always have all the ingredients for this – standard pantry items, 1 lb frozen chicken, lettuce and tomato. Plus it’s pretty flexible – you can modify it easily and still count on it turning out. I usually make this with black bean, but used small white beans this time. This is also a favorite with kids, though you might want to make sure it’s on the mild side by cutting back on spices a bit. Don’t leave out the cayenne or crushed red pepper, though – flavor is 1-dimensional without it.
Note: This is always better the second day. The flavors seem to blend and emerge more overnight. Hope you like this!
Spaghetti Squash Pepper Saute is a simple, healthy, paleo and vegan dish that is full of flavor as well as nutrients.
I cook all the time with bell peppers – in eggs, sautéed with onions and stuffed into a pita, in soups – and they are always great with green chiles mixed in. But I don’t make spaghetti squash that often. I happened to get a spaghetti squash, so I figured I’d combine some of my favorite flavors into a healthy vegetable dish. This one was a no-brainer – I knew it would be really good and it was. Plus it’s really pretty. I’ll make this over and over.
The addition of basil pesto and green chiles is where most of the flavor comes from – that’s a no-fail combination. This is pretty basic, so feel free to experiment – add mushrooms, olives, whatever. Hope you enjoy it!
Preheat oven to 350 degrees. Cut spaghetti squash lengthwise and scoop out seeds. Brush the inner flesh with olive oil. Bake in oven 45 minutes or until it shreds with a fork easily.
In the meantime, slice bell peppers into 2-inch strips and set aside.
In a large nonstick skillet, heat 2 tbsp olive oil. Sauté onions and bell peppers over medium heat until soft, then add garlic and cook another 2 minutes.
Stir in the pesto and green chiles and mix well. Set aside until the squash has finished cooking.
When squash is done, take it out of the oven and shred into "spaghetti" with a fork. Stir in with the sautéed pepper mixture and add salt & pepper to taste (about ¼ tsp each).
If needed, heat thoroughly in skillet or microwave and serve.
Notes
Commentary: I cook all the time with bell peppers - in eggs, sautéed with onions and stuffed into a pita, in soups - and they are always great with green chiles mixed in. But I don't make spaghetti squash that often. I happened to get a spaghetti squash, so I figured I'd combine some of my favorite flavors into a healthy vegetable dish. This one was a no-brainer - I knew it would be really good and it was. Plus it's really pretty. I'll make this over and over.
The addition of basil pesto and green chiles is where most of the flavor comes from - that's a no-fail combination. This is pretty basic, so feel free to experiment - add mushrooms, olives, whatever. Hope you enjoy it!
Roasted Veggie Curry is a healthy, easy, and very versatile dish that is paleo, vegan, can be served as a main dish or a side dish or even a soup by itself.
Some roasted vegetables have been a favorite of mine for ages – roasted brussels sprouts, roasted winter squash … so I created a curry out of them. Plus addition of a few key ingredients like garlic, tomato, and chiles, makes it incredibly flavorful. This is one of my favorite variations – I made it a curry by adding coconut milk and curry powder. But it’s also great without this ethnic twist. Add more coconut milk and chicken broth to make it a curry soup. This is really, really flexible. You can add chicken to make it a chicken curry.
Hope you like this – I make this pretty regularly!
Cut acorn squash into large chunks, scooping out seeds. Cut up bell pepper into large chunks, discarding stems and seeds, and cut the tomatoes into large chunks.
Put the squash, onion, tomatoes, garlic, and bell peppers into a large plastic bag and pour the olive oil in. Hold the bag shut and shake or rotate to coat vegetables in oil. (An alternative is you can brush the oil on with a vegetable brush after putting them in the roasting pan.)
Spread the vegetables out in a large baking dish. My favorite is about 16" x 12". Roast for about 45 minutes to an hour or until soft and getting brown edges.
Remove from the oven and let cool enough to handle. Place onions, bell pepper, and tomatoes in a blender or food processor.
Scoop the flesh out of the acorn squash and discard shell and stems. Squeeze each garlic clove so the clove pops out of the papery covering and discard covering. Add the squash and garlic to the blender or food processor. You may need to do this in batches depending on size of the blender.
Pour in coconut milk gradually and pulse to puree. Add in parsley, green chiles, and curry powder. Add salt and pepper to taste, about a half teaspoon each.
Adjust curry powder, salt, and pepper to taste.
Heat in a saucepan before serving.
Serve with rice and garnish with paprika or chili powder.
Notes
Commentary: Some roasted vegetables have been a favorite of mine for ages – roasted brussels sprouts, roasted winter squash … so I created a curry out of them. Plus addition of a few key ingredients like garlic, tomato, and chiles, makes it incredibly flavorful. This is one of my favorite variations – I made it a curry by adding coconut milk and curry powder. But it’s also great without this ethnic twist. Add more coconut milk and chicken broth to make it a curry soup. This is really, really flexible. You can add chicken to make it a chicken curry.
Hope you like this – I make this pretty regularly!
Camembert Chile Crusts are super simple, bursting with flavor, and perfect for a quick and elegant appetizer.
Ok, I’m fudging here. What you see in the photo is actually made with Trader Joe’s Le Delice de Bourgogne cheese, not camembert. I did also make it with camembert and it is similar, though not quite as rich. But what if I called this “Le Delice de Bourgogne Cheese Chile Crusts” – what do you think?
Bottom line, I had a big loaf of pumpernickel from Trader Joe’s Dark Pumpernickel. (I love pumpernickel, especially made into a reuben sandwich). I also had a chunk of this creamy Le Delice de Bourgogne and a smaller wedge of camembert. For days, I kept grabbing a piece of pumpernickel, spreading it with this awesome cheese (both kinds) and chowing down on this gourmet snack. After maybe 50,000 calories of this, it hit me – I had some 505 Green Chile in the fridge that would be great on this. And the chile made it even better! And it can’t get simpler – grab bread, spread cheese, a bit of chiles on top – enjoy!
Want it hot? Nope, can’t do. Soft cheeses like camembert and Le Delice de Bourgogne melt in seconds like butter. On the other hand, pumpernickel soaked with melted camembert and topped with chiles is also great – but it’s soggy and greasy so you may not want to pick it up with your hands. You can also make it with pumpernickel toast, but I like it soft.
Finding simple gourmet snacks like this is lots of fun. Hope you like this!
8 oz Soft French cheese like Le Delice de Bourgogne or Camembert
½ cup 505 Southwestern Green Chile
Instructions
Cut or tear bread slices into desirable size.
Spread with the camembert cheese.
Top with green chiles.
Enjoy!
Notes
Commentary: Ok, I’m fudging here. What you see in the photo is actually made with Trader Joe’s Le Delice de Bourgogne cheese, not camembert. I did also make it with camembert and it is similar, though not quite as rich. But what if I called this “Le Delice de Bourgogne Cheese Chile Crusts” – what do you think?
Bottom line, I had a big loaf of pumpernickel from Trader Joe’s Dark Pumpernickel. (I love pumpernickel, especially made into a reuben sandwich). I also had a chunk of this creamy Le Delice de Bourgogne and a smaller wedge of camembert. For days, I kept grabbing a piece of pumpernickel, spreading it with this awesome cheese (both kinds) and chowing down on this gourmet snack. After maybe 50,000 calories of this, it hit me – I had some 505 Green Chile in the fridge that would be great on this. And the chile made it even better! And it can’t get simpler – grab bread, spread cheese, a bit of chiles on top – enjoy!
Want it hot? Nope, can’t do. Soft cheeses like camembert and Le Delice de Bourgogne melt in seconds like butter. On the other hand, pumpernickel soaked with melted camembert and topped with chiles is also great – but it’s soggy and greasy so you may not want to pick it up with your hands. You can also make it with pumpernickel toast, but I like it soft.
Finding simple gourmet snacks like this is lots of fun. Hope you like this!
Paleo Cabbage Soup is a robust, flavorful yet healthy paleo, vegan soup just chock full of vegetables – just a tad spicy. Great as a side or as a main dish.
Paleo Cabbage Soup is a great soup for a light, healthy main dish or a side with a sandwich or maybe a steak. I happened to have a giant head of cabbage and a big bag of sugar snap peas that were ideal for this. That head of cabbage is so big I could get six more batches of this soup out of it. For the carrots/yams I used Trader Joe’s Sweet Potato Ribbons (12 oz)- no peeling, no chopping, you just dump them in. Easy! You don’t need to stick to these exact vegetables – this is one of those soups that’s good for using up these vegetables in your fridge. The broth and seasonings are the primary flavor.
I used medium hot Big Jim chiles – I would only use mild or medium chiles in this soup. Too much heat would overpower the basic flavor of the soup, but it’s nice to have a little heat here. Paleo Cabbage Soup uses chiles as an accent here.
I also made this in my 6-qt Cuisinart Multicooker. That meant I could sautee the onions right in the cooker. This recipe requires at least a 6-qt pot or bigger. This soup filled it up almost to the brim. I now have a giant batch of soup that I’ll be eating for about the next 4 days. You can’t really overdose on this. Low fat, low calorie, nutritious. Enjoy!
Saute onion in olive oil in a skillet or large pot until soft and transparent, about 3-4 minutes. Add garlic and saute another 2 minutes until it starts getting soft. Place in large pot or slow cooker (6 qt+).
Add carrots/yams, celery, bell pepper, and green beans/peas along with diced tomatoes and tomato sauce, Stir to mix well. If using a slow cooker, set it to high; if using a pot on stove, set it to medium heat.
Add cabbage, vegetable broth, parsley, paprika, oregano, fresh ground pepper, and thyme. Stir well and let simmer for 2-3 hours on medium low heat or if using slow cooker, keep it on high.
Add green chiles, salt & pepper to taste, and cook another half hour. Add lemon juice to taste.
If desired, serve topped with shredded cheese.
Notes
Commentary: Paleo Cabbage Soup is a great soup for a light, healthy main dish or a side with a sandwich or maybe a steak. I happened to have a giant head of cabbage and a big bag of sugar snap peas that were ideal for this. That head of cabbage is so big I could get six more batches of this soup out of it. For the carrots/yams I used Trader Joe's Sweet Potato Ribbons (12 oz)- no peeling, no chopping, you just dump them in. Easy! You don't need to stick to these exact vegetables - this is one of those soups that's good for using up these vegetables in your fridge. The broth and seasonings are the primary flavor.
I used medium hot Big Jim chiles - I would only use mild or medium chiles in this soup. Too much heat would overpower the basic flavor of the soup, but it's nice to have a little heat here. Paleo Cabbage Soup uses chiles as an accent here.
I also made this in my 6-qt Cuisinart Multicooker. That meant I could sautee the onions right in the cooker. This recipe requires at least a 6-qt pot or bigger. This soup filled it up almost to the brim. I now have a giant batch of soup that I'll be eating for about the next 4 days. You can't really overdose on this. Low fat, low calorie, nutritious. Enjoy!
Green Chile Cheeseburger Queso is the perfect marriage of the ever popular green chile cheeseburger and classic Ro-tel Velveeta queso. Easy to make and always a crowd-pleaser.
Hey, everybody loves that Rotel Velveeta queso, right? Here we pump it up into a full meal (well, almost) reminiscent of those classic green chile cheeseburgers. Hamburger, onions, garlic, green chile – can’t miss. Very satisfying and easy to make.
I got a little carried away with this. I tried this with ground beef and with mild Italian sausage. Really good. It’s good either way, so if you particularly like sausage, it’s great in this. This is really a perfect appetizer for that Super Bowl party. If you’re putting it on a buffet table, it’s best to have it in a crock pot so it stays warm and melty. A warning: I’ve used a lot of different slow cookers, and I find that the ones that have no “low – high” settings have only a “high” – and that means that dishes like this queso will tend to scorch around the sides if they sit for very long. The solution? Stir it regularly and unplug it every so often.
This one is guaranteed to get snarfed up right away. Hope you enjoy it!
In a small skillet, cook the onions and beef over medium heat, breaking up the beef into small chunks as it cooks. Sprinkle the taco seasoning over the mixture as it cooks. When the beef is nearly browned, add the garlic and cook for another minute.
Drain the excess fat off and set the cooked beef aside.
In a large saucepan, dump the Ro-Tel, green chiles, and Velveeta. Over low heat, stir as the cheese melts to blend thoroughly.
Add the ground beef mixture in and stir to blend in.
Pour into a serving bowl and serve immediately with chips. If serving on a buffet, it helps to have the queso in a slow cooker set on low.
