Today we continue on with dinners that we like to eat at home.
One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!
For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.
My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.
I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.
So delicious and yummy!
Butternut Noodles with Apples & Bacon
- 1 butternut squash
- 3 slices of bacon
- 1 Granny Smith apple
- 6 oz. ground sausage
- cooking fat for cooking: coconut oil, ghee, butter
- salt and pepper to taste
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I thought this week I’d switch it up and show not only my adventurous side, but food I would actually eat day-to-day, because although I love baking, I honestly don’t eat most of what I make most times. I have been dying to try blood sausage. A glance at the grocery the other day, brought me to a stand still. Boom, blood sausage right in front of me. To get it. To wait. What am I waiting for! I toss it in the cart before I can second guess what I really want. This beauty is not just blood sausage, but tongue sausage, yep I am on a tongue kick lately. When I was deciding what to pair this was, it was a no-brainer to go with my favorite vegetable: cabbage (I could eat it everyday). I did switch it up and slices it into thinner strips, which I really enjoyed. I do have more blood sausage saved for a later date, but I learned from the first experience. Remove the casing because it got in the way when I tried to eat it. Cook it at a lower temperature. I got a little impatient, so it didn’t hold together the way I had intended. Also eat it right away, when it’s really hot, I waited on my cabbage when I should have just dug in right away. Altogether my first experience with blood sausage, I give a thumbs-up. The flavor was spot-on.
Blood Sausage Bliss
I love egg muffins. They have been on our menu for years. A must when you’re traveling. It’s so easy to make up a dozen to pack in a cooler. Think mini omelet, although I’ve been omitting the cheese (I’m learning to fully embrace the flavor of the veggies in the mix). When people tell me they don’t have time in the morning to eat, I say bullshit. Take a half hour on Sunday to make up a dozen (or more) egg muffins. Boom! You’re good to go. I personally don’t even like to heat them (although this is most certainly an option). I just pop them in cold. Even better is the variety of flavors you can create. Of course the less pickier you are and the more open/adventurous you are, the more fun you can have with them. You can add a variety of meat from ham to bacon to sausage to shredded chicken to turkey to prosciutto to ground beef to wild game like venison. Veggies? There are so many combinations! Broccoli, unions, mushrooms, cabbage, tomatoes, peppers, rutabaga, broccoli. Ooh I just had a thought for one I’m going to try: butternut squash, onion, shredded chicken, cinnamon and sea salt. See it’s easy! You can also try fruits. I had a friend put blueberries and bacon in hers. You can also use a little cheese, but as I said I have been enjoying them minus the dairy lately.
Labor Day tends to be symbolic of the end of summer. In celebration Tab whipped out the grill the other day. She also pulled some turkey sausage out of the frig. You can use this if you want to. From there I took over. Let’s put them on a stick. Let’s pair it with some colorful vegetables. The red onion was an especially yummy pairing with the sausage.