Wednesday, July 20, 2016

Italian Roasted Mushrooms and Vegetables

This scrumptious recipe comes from the blog Jo Cooks.  It was extremely easy to put together. I served it alongside some brown rice and with a side salad. It made a delicious vegetarian meal. These roasted veggies would also make a terrific side dish and would be super served at a Thanksgiving feast!


  • 1 lb cremini mushrooms, cleaned
  • 2 cups cauliflower, cut into small florets
  • 2 cups cocktail tomatoes
  • 12 garlic cloves, peeled
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp fresh parsley, chopped
  1. Preheat oven to 400 F degrees.
  2. In a bowl add all the mushrooms, veggies and garlic. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.
  3. Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
  4. Garnish with fresh parsley before serving. <I served with a side of rice and a side salad>

Saturday, July 9, 2016

Weeknight Crock Pot Sausage & Spinach Stew

My friend, Amne, shared this easy crock pot recipe with me. It's one of her family's favorite recipes and it's a snap to make. She serves it over cooked rice or pasta. Add a simple side salad and a piece of good crusty bread and dinner is served! Enjoy!


4 links of pork or chicken Italian sausage, sliced  (you can leave on the casing)
1 tsp olive oil
28 oz can of fire roasted tomatoes
8 oz block of cream cheese, cut into chunks
Quart of chicken or vegetable broth
10 oz bag loose leaf frozen spinach

Parmesan cheese for serving
Cooked pasta or rice for serving


Heat a large non-stick skillet to medium-high heat.  Add olive oil to skillet.  Add sliced sausage pieces to the hot skillet and brown on both sides.

Power on a large crock pot. You can either cook this dish on low for 8 hours or high for four hours, your choice. Add cooked sausage slices, fire roasted tomatoes, cream cheese chunks, and enough broth to cover the ingredients in the crock pot (you may not use the whole quart). Add the bag of loose leaf frozen spinach and give everything a good stir.

Once your crock pot has completed its cooking cycle serve stew over cooked rice or pasta. Season with salt & pepper. Add shredded Parmesan if you like. Enjoy!