Rutabaga Stew

The rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. Rutabagas tend to be an underrated vegetable today. You just don’t see many recipes that utilize their amazing flavor. This soup is warm and earthy. Perfect for a cold day.

Ingredients

• 1 tablespoon vegetable oil

• 1 1/2 pounds chicken, diced

• 4 rutabagas, peeled and diced

• 4 medium beets, peeled and diced

• 4 carrots, diced

• 3 stalks celery, diced

• 1 red onion, diced

• water, or to cover

Directions

1. Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.

2. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely.

3. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.

Red Velvet Cupcakes

With Valentine’s Day tomorrow, I had to go with one of my wife’s favorite desserts. Also, tomorrow is the fifth anniversary of our engagement, and we had a red velvet wedding cake.

This recipe is for you, Julie!

Ingredients

• 1/2 cup butter

• 1 1/2 cups white sugar

• 2 eggs

• 1 cup buttermilk

• 1 fluid ounce red food coloring

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons baking soda

• 1 tablespoon distilled white vinegar

• 2 cups all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.

2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Image via Pxhere - Creative Commons (CC0 1.0) Public Domain

Cajun Chicken Pasta

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish!

Ingredients

• 4 ounces linguine pasta

• 2 skinless, boneless chicken breast halves

• 2 teaspoons Cajun seasoning

• 2 tablespoons butter

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 4 fresh mushrooms, sliced

• 1 green onion, chopped

• 1 cup heavy cream

• 1/4 teaspoon dried basil

• 1/4 teaspoon lemon pepper

• 1/4 teaspoon salt

• 1/8 teaspoon garlic powder

• 1/8 teaspoon ground black pepper

• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Slow Cooker Pulled Pork

In the depths of winter we need a little bit of summer flavor. This recipe will bring back memories of warm summer days. Yum!

Ingredients

• 1 teaspoon vegetable oil

• 1 (4 pound) pork shoulder roast

• 1 cup barbeque sauce

• 1/2 cup apple cider vinegar

• 1/2 cup chicken broth

• 1/4 cup light brown sugar

• 1 tablespoon prepared yellow mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon chili powder

• 1 extra large onion, chopped

• 2 large cloves garlic, crushed

• 1 1/2 teaspoons dried thyme

• 8 hamburger buns, split

• 2 tablespoons butter, or as needed

Directions

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Image via Pxhere - Creative Commons (CC0 1.0) Public Domain

No Knead Artisan Style Bread

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon active dry yeast

• 2 teaspoons salt

• 1 2/3 cups warm water (110 degrees F)

• 1 teaspoon chopped fresh rosemary (optional)

• 1 teaspoon chopped fresh thyme (optional)

• 1 teaspoon chopped fresh sage (optional)

Directions

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

4. Preheat an oven to 450 degrees F. Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Sausage, Veggie, and Apple Sheet Pan Dinner

This Sheet Pan Dinner is the perfect way to use those seasonal veggies and herbs. It's an easy recipe to throw together and it has the perfect flavors to make you feel warm and cozy on cold winter nights.

Ingredients

• 12 oz. smoked turkey sausage, sliced into 1/3-inch thick slices

• 16. oz sweet potatoes,* peeled and diced into 3/4-inch cubes

• 16. oz. brussels sprouts, halved

• 1/2 medium red onion, diced into chunks

• 1 Tbsp minced garlic (3 cloves)

• 1/4 cup olive oil

• 1 tsp each dried thyme, sage and rosemary (crush rosemary)

• Salt and freshly ground black pepper

• 2 crisp baking apples, cored and diced into 1 1/4-inch chunks (I recommend honey crisp.)

• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.  

2. Add sausage, sweet potatoes, Brussels sprouts, apples, onion and garlic to sheet pan.

3. Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and toss to coat. 

4. Roast in preheated oven 15 minutes then remove and toss.  

5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.

6. Sprinkle with parsley and serve warm.