Brunch Game Strong – Episode 8

Mozzarella, Prosciutto, Arugula Toast Ingredients and Directions Melt the butter and olive oil in a pan and toast the bread. Pile on arugula and add a pinch of salt. Tear the prosciutto into bite sized pieces and layer onto the arugula. Tear the mozzarella balls in half and add on top. Sprinkle with salt andContinue reading “Brunch Game Strong – Episode 8”

Caramelized Onion and Steak Soup

Ingredients Directions Slice the onions into half circles. In a large soup pot melt the butter andolive oil together. Add the onions and turn the heat to between low and medium.Stirring often (every 3-5 minutes), let the onions caramelize. Does this takeforever? Yes. Is it worth it? Yes. Meanwhile, slice the flank steak into strips,Continue reading “Caramelized Onion and Steak Soup”

Cannellini Bean and Sausage Soup

Ingredients Directions In a large soup pot brown the sausage. Chop the onion, carrots, and celery and add to the pot when the sausage is mostly browned. Let the vegetables cook and soften for about five minutes. Dice two cloves of garlic and add to the pot, then pour over the crushed tomatoes and stirContinue reading “Cannellini Bean and Sausage Soup”

Prosciutto and Squash Lasagna

Ingredients Directions Peel the skin from the butternut squash, cut in half, and scoop out the interior. Slice into half-moons as thinly as possible. Also, combine the ricotta, cottage cheese, half the parmesan, and the garlic salt. In a casserole dish pour the stock of your choice in the bottom. I used no boil noodles,Continue reading “Prosciutto and Squash Lasagna”

Chicken and Vegetable Cobbler

Ingredients Directions In a large skillet, brown the pancetta. Set aside but leave the drippings. Chop the carrots and onions and add to the pan. Cook for 5 minutes, then add the leeks. Season with Nature’s Seasons and cook for 8-10 minutes. Turn off heat, then add the cooked chicken and pancetta to the vegetableContinue reading “Chicken and Vegetable Cobbler”

Honey Nut Squash and Stuffing

Ingredients Directions Peel the honey nut squash, trim ends off, cut in half, and scoop out strings and seeds. Using two chopsticks or skewers, cut them Hasselback. (You can’t do it without a guide…stop trying.) Drizzle with olive or avocado oil and sprinkle with Nature’s Seasons. Bake at 350 degrees for 20 minutes. Meanwhile, combineContinue reading “Honey Nut Squash and Stuffing”

Brunch Game Strong – Episode 7

TAC Salad & Poached Eggs Ingredients and Directions Slice the avocado and cherry tomatoes into bite sized pieces. Combine with corn and salt to taste. (TAC = tomatoes, avocado, corn and it goes with everything!) Poach the eggs in water and vinegar. Plate with TAC salad, drizzle with chili crisp, and salt to taste. SavoryContinue reading “Brunch Game Strong – Episode 7”