30 Minute Sausage Pasta

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Oh winter. The time of year when I just want to hibernate at home while escaping the cold weather threatening me on the other side of my window.

Like most people, I fill up on carbs during winter.  There is something comforting about eating a bowl of pasta in your pajamas while the snow accumulates outside. (Bonus points – I live in a condo and never have to go outside to shovel snow!)

This recipe is also perfect for those cold nights after work when you have nothing prepared.  It only takes a total of 30 minutes to make and will definitely keep you warm. Best of all, you probably already have all of these ingredients in your fridge already. You’ll be on your couch eating this under a nice warm blanket in no time!

Paired with a great full bodied red wine, this recipe is also great for date nights.  Your s/o will never know you were in the kitchen for only 30 minutes. (I made this for the Mister and added some fresh spinach just before serving and he was a happy man.)

30 Minute Sausage Pasta

Makes: 4 servings

Cook time: 25 mins

Ingredients:

• 2 cups of uncooked pasta of your choice
• 1 ½ cups of tomato sauce
• 2 uncooked sausages (any variety will do, but I do recommend sweet italian sausages)
• 2 cloves of garlic (minced)
• 1/2 onion (finely chopped)
• 4 oz mushrooms
• 1 tsp chili flakes
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• ground black pepper
• freshly grated parmesan cheese

Instructions:

1. In a medium pot, add pasta to boiling water.
2. In a medium skillet, heat olive oil and brown onions and garlic for 1 minute.
3. Remove the meat from the sausage casing and add it to the skillet. Cook until golden brown. Add chili flakes and italian seasoning.
4. Add mushrooms and sauté until softened.
5. Add the tomato sauce and cooked, drained pasta.
6. Top with some freshly ground pepper and parmesan cheese before serving.

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Root Beer Beef Short Ribs

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Over the summer, Mr. Man and I planned a trip to Niagara’s wine country. If you haven’t been, you definitely need to go – even if you are not a wine drinker. Many of the wineries also have restaurants and the food, regardless of which winery you visit, is amazing.

While on the trip, we stopped by a restaurant and I ordered the beef short ribs. Let me tell you, these were the best short ribs I have ever tasted in my life. Mr. Man and I spent months dreaming of revisiting just for these short ribs.

I decided, instead of dreaming, I was going to figure out how to make this recipe.

I visited the restaurant’s website and viewed the menu to see how they described it. And from there, I developed a recipe, though not exact, it sure comes close!

The recipe (or at least the menu) called for root beer, which I would not have expected. I am not usually a root beer fan and thought that this may have given the beef a, kind of sweeter taste that I’m not sure I would enjoy.

Sure enough, I tried it, and it tasted amazing!

It's not too sweet (like I would have expected by the name) but instead, gives a subtle sweetness - kind of a "what is that?" flavour. 

When slow cooked in the slow cooker, the meat is so tender, it practically falls off the bone. Straight up, deliciousness.

Whats great about this recipe is that it takes only 20 minutes to prep and then the slow cooker does the rest of the work for you! I let mine cook overnight or while I'm at work, for 10 hours, but you can adjust the time to work with your schedule. 

Rootbeer Beef Short Ribs

Makes: 2 servings

Prep time: 20 minutes

Cook time: 10 hours

Ingredients:

• 2 lbs beef short ribs
• 1 can root beer
• 2 tablespoons oil
• 250 ml (2 cups) beef broth
• 1/2 teaspoon Chinese five spice
• 2 cloves garlic, minced
• 1/2 onion, sliced
• salt to taste
• black pepper to taste
• 2 springs rosemary
• 2 bay leaves

Instructions:

1. Season beef short ribs with salt, pepper and Chinese five spice
2. In a skillet with 1 tbsp of oil, saute onions and garlic on medium-high heat
3. Add the short ribs, searing on all sides (approximately 2 minutes on each side).
4. Place seared short ribs in the slow cooker
5. Add the beef broth to the skillet, deglazing the onions and garlic for approximately 5 minutes
6. Pour the deglazing mixture into the slow cooker with the short ribs.
7. Add the root beer, rosemary and bayleaves to the slow cooker.
8. Set the slow cooker for 10 hours.

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Braised, Slow Cooker Lamb Shanks

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‘Tis the season for getting together with friends and family.

For as long as I can remember, our family has been making a turkey for Christmas dinners. And I am so over it.

I’m sick of carrying a 15 pound bird from the grocery store.

I’m sick of basting the bird every half hour.

I’m sick of the same tasting bird year after year. …After year.  …After year.

So this year, I decided to change it up. I wanted something easy – that didn’t look like it was easy.

I wanted something that looked refined and elegant, and tasted delicious. And most of all, I wanted something easy.

I have a serious love for my slow cooker.  You couldn’t pry it away from me. I love finding new recipes for my slow cooker.  It really is the best “set it and forget it” kitchen appliance.

Every time I go out for dinner, I check to see if lamb is on the menu. And if it is, that’s what I’m getting!  So why not make it at home.  This recipe is just as delicious. And when you make it at home, its always a fraction of the price (and who doesn’t love that?!!?)

I sear the lamb shanks before putting it in the slow cooker. This seals all that delicious flavor in. The red wine also adds a beautiful richness to the lamb. And I guarantee you, there is no “gamey” taste so often associated with lamb with this recipe.

For the ed wine, don’t bother getting anything expensive. I usually use whatever is leftover from a night with the girls – as long as it hasn’t been open for too long and turned acidic.

If you are entertaining this season, this is the only entree to serve your guests! It is literally, fall off the bone perfection.

I serve this with chive and cheddar mash potatoes, drizzled with the lamb gravy, and grilled asparagus. Delicious!

Believe me, this recipe is sure to impress your guest!

braised lamb shanks

Description of Recipe

Serves: 4

Prep time: 20 minutes

Cook time: 6 hours

Ingredients:

• 4 lamb shanks
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 350 ml red wine
• 250 ml beef or chicken broth
• flour
• salt and black pepper to taste
• a spring of rosemary
• olive oil

Instructions:

1. heat a frying pan with a little olive oil on medium high heat
2. clean lamb shanks of access fat and pat dry
3. season lamb with salt and pepper
4. dust lamb in flour
5. sear lamb in the frying pan on all sides until a light crust forms
6. place lamb in the slow cooker
7. deglaze frying pan with the red wine and let simmer for5 minutes
8. add onions, garlic, rosemary, broth and wine to the slow cooker
9. set slow cooker for 6 hours

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Keto-Friendly Stuffed Zucchini Boats

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I apparently indulged a little too much over this summer.  All those delicious fresh desserts and ice creams and little time for the gym has definitely left its mark on my waistline. So, as summer is on its way out, I am taking this time to try and make more conscious decisions on what I am eating. I have now made a promise to myself to try to cut out unneeded carbs and stick to protein and fresh fruits and vegetables.

I’ve made this recipe a few times – always with great results.

You will notice that this recipe does not call for salt. That’s because the feta cheese is so salty that adding more salt will just be overboard. …unless you like salt. Then dash away!

This recipe is also good for those days when you come home late from work. It takes just under 45 minutes to make and is very satisfying. I eat two of these “boats” for dinner (which is a while zucchini) and I am stuffed. But you could also serve this with a side of rice if you prefer.

You could also switch up the meat and use just about anything. Ground turkey or lamb would also be amazing.  ...I may do that next time.

stuffed zucchini boats

Keto-friendly stuffed zucchini is the perfect healthy dinner for those late work nights

Makes: 4 servings

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients:

• 4 zucchinis
• 1 tablespoon oil
• 2 ½ lbs lean ground beef
• 1/2 teaspoon pepper flakes
• 2 cloves garlic, minced
• 1/4 red onion, sliced
• 3 tablespoons greek seasoning
• 1/4 cup tomato sauce
• black pepper to taste
• feta cheese

Instructions:

1. Pre-heat the oven to 375 degrees
2. Slice each zucchini in half long ways. Using a spoon, scoop out the seeds and flesh leaving ¼ inch thickness of the zucchini shell. Set zucchini flesh aside.
3. in a skillet, on medium, sautee onions and garlic.
4. Add the ground beef, pepper flakes, greek seasoning and black pepper. Cook until well done.
5. Add the Zucchini flesh to the ground beef and cook for approximately 5 minutes.
6. Add the tomato sauce to the cooked meat. Stir and remove from heat.
7. Fill the hallowed out zucchinis with the cooked meat mixture.
8. Place on a baking sheet and bake in the pre-heated oven for 20 minutes.
9. Carefully remove from the baking pan (as the zucchini will be tender). Sprinkle with crumbled feta cheese.

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