Homemade Breakfast Sausage Seasoning

This blend of spices makes some of the yummiest breakfast sausages ever.  It's so simple to make, why not make your own?

Mix up a batch of this and keep it on hand for weekend breakfast sausages {or make up a batch of breakfast sausages on the weekend so you have already prepared sausages for breakfast during the week}.

Homemade Breakfast Sausage Seasoning

Equipment: Small Bowl, Measuring Spoons, Optional Spice/Coffee Grinder

{Affiliate links included help support this blog} 

• 1 teaspoon Celtic sea salt
• 1 teaspoon chili powder blend
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fennel seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground cinnamon

Option #1 {Rustic/My Preference}: Mix all ingredients in a small bowl.

Option #2 {Finely Ground/Powder}: Place all ingredients in a spice/coffee grinder and pulse until fine consistency.    

Yield: 1 serving per pound of ground meat

Storage: For longest shelf life, store in a glass airtight container.  

Note: I do not use garlic in the seasoning blend.  Instead I add fresh garlic to the sausage mixture.

Buy Spices in Bulk: I buy bulk spices here.    

Check out my Maple Apple Breakfast Sausage recipe here!

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Pennywise Platter Thursday @ The Nourishing Gourmet. 

Fresh Summer Salsa w/ Cucumber

 

I'll be starting off The Seasonal REAL Food Blog Series with this delicious end of the summer salsa.

Just in case you're not quite ready to let go of summer yet ... this is my favorite salsa ever.  I have been wanting to make this for my husband for a while now, but was a bit nervous about making it since he grew up eating salsa (authentic, real salsa ... not that store bought "New York City Pace Picante" stuff).  I just decided to make it finally, and sure enough, he thought it was delicious and couldn't get enough of it ... although he would have loved it with more spice/heat, but I can't tolerate anything close to what he's used to eating spicy-wise.    

This salsa is seriously delicious, the cucumber makes it so unique and fresh tasting.  It's so so so good!  And even delicious the next day too!

I hope you enjoy this as much as we do.

Stay tuned for all of the other delicious recipes in The Seasonal REAL Food Blog Series coming up soon ... you don't want to miss them!

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Fresh Summer Salsa w/ Cucumber

Make sure to use organic ingredients to keep this salsa super fresh and healthy.

Equipment: Food Processor, Cutting Board, Knife

• 3 large tomatoes, cut into large chunks
• 1 large cucumber (about 12" long), peeled and cut into large chunks
• 1 large handful of cilantro (about 1 cup)
• Juice of 1 lemon
• 3-5 fresh garlic cloves, peeled
• 2-3 fresh jalapenos, halved (remove seeds if you don't like spice/heat)
• 1/2 - 1 teaspoon Celtic sea salt, start with 1/2 teaspoon (See Resources)

1. Wash and prep produce: cut tomatoes into large chunks, peel cucumber and cut into large chunks, cut lemon in half, peel garlic cloves, and cut jalapenos in half {Note: If you do not like too much spice, remove the seeds, or remove the seeds from 2 peppers and leave the seeds in 1 for a mild heat.}.

2. Add all produce, lemon juice and 1/2 teaspoon sea salt to the food processor.  Pulse a few times to do a rough chop, then continue to blend until everything is combined and no chunks are left, about 15-20 seconds.  

3. Taste for desired saltiness.  If you like it saltier, add another 1/2 teaspoon of sea salt.

4. Enjoy as is or refrigerate for later use.  

Yield: About 2 cups salsa

Storage: Store in an air-tight container for up to 3 days.  

Serving Suggestions: Eat as is with chips, or use as a topping or dip on tacos, meat dishes, veggies, and soups.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Whole Food Fridays @ Allergy Free Alaska, and Fight Back Friday @ Food Renegade.

Lemon Basil Pesto (Nut-Free & Gluten-Free)

This is the time of year for PESTO!  Basil is growing like crazy with the hot weather we’ve been having here (weeks of over 100 degrees).  

I love pesto, in fact I love to eat it by the spoonful.  It’s delicious alone, on sandwiches, on pasta, on eggs, on grilled veggies …

This is my favorite version that I’ve been making for many years.  It’s nut-free and has the added freshness of lemon. 

Enjoy!

Lemon Basil Pesto (Nut-Free & Gluten-Free)

Equipment:Microplane Rasp Zester or Standing Grater/Zester, Food Processor

·      2 cups fresh basil leaves (1 large bunch basil, stems removed)

·      2-3 fresh garlic cloves, peeled and sliced

·      Zest of 1 lemon

·      Juice of 1 lemon (about ¼ cup)

·      3 tablespoons organic extra virgin olive oil

·      6 ounces raw parmesan cheese, cut into chunks

·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep basil, remove stems.  Wash lemon and peel garlic cloves. 

2.   Assemble food processor – add basil leaves, sliced garlic, lemon zest, lemon juice, olive oil, parmesan cheese and sea salt.*  Pulse until combined and smooth.

3.   Taste for desired saltiness.  Add more salt if needed.

4.   Store in refrigerator until ready to use. 

Yield: About ½ cup

Storage:Keeps well in the refrigerator for 3 days.  

*Note: If you prefer a thinner pesto, you can add another tablespoon of extra virgin olive oil or if you're serving this on pasta, you can add a little amount of the cooking water to the pesto.  

This post is part of Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth & Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Simple Lives Thursday @ My Humble Kitchen.

Lemongrass – Ginger Marinade for Chicken (or veggies/tofu/fish)

I came up with this marinade for my honey, he loves Asian-inspired dishes.

For my vegan, vegetarian and pescatarian friends, this marinade would be great with veggies, organic firm non-GMO tofu, or fish. 

Equipment: Cutting Board, Sharp Knife, Microplane Rasp/Zester or Standing Grater, Blender, Gallon-Size Ziplock Bag or Bowl for marinade, Baking Pan with Wire Roasting Rack

·      1 lemongrass – remove top, dice

·      2 inch chunk ginger – peeled, dice

·      1 leek – remove green tops and end, dice

·      3 fresh garlic cloves – peeled

·      ½-1 lemon – zest and juiced

·      1 teaspoon dried thyme

·      ½ teaspoon kelp granules (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      3 tablespoons organic unfiltered apple cider vinegar

·      2 tablespoons honey, organic grade B maple syrup or organic apple juice

·      2 tablespoons coconut aminos (or substitute with gluten-free tamari)

·      1 tablespoon organic sesame oil

·      1 tablespoon fish sauce (optional, omit for vegan/vegetarian)

·      2-3 pounds organic or pastured chicken thighs or drumsticks

1.    Wash and prep lemongrass, ginger, leek, garlic and lemon.  Remove top from lemongrass, peel the ginger, remove green tops and end of leek (make sure you get any sand out inside the leek when you wash it), and peel the garlic cloves.  Rough chop the lemongrass, ginger and leek.  Zest the lemon with a microplane rasp or a standing grater.   

2.   Add to blender - chopped lemongrass, ginger, leek, garlic and lemon zest to blender.  Add juice from the lemon.  Add thyme, kelp, sea salt, apple cider vinegar, honey, coconut aminos, sesame oil and optional fish sauce.

3.   Pulse in blender until smooth and combined. 

4.   Place chicken (or veggies/tofu/fish) in gallon-size ziplock bag.  Pour marinade over the chicken.

5.    Marinade chicken in refrigerator for 24 hours or at least overnight.  I turn the bag over a few times during the process, just to make sure the marinade gets on everything. 

6.   The next day, remove chicken from refrigerator.  Let rest for about 15-20 minutes. 

7.   Preheat oven to 400 degrees F. 

8.   Roast chicken on a wire rack over roasting pan for 20 minutes skin side down.  Flip chicken at the 20 minute mark and roast skin side up for another 15 to 25 minutes. 

9.   Remove from oven and serve hot. 

Yield:Makes about 4-6 servings. 

Note: This would also be wonderful grilled instead of baked. 

Cranberry Cherry Apple Sauce

Cranberry sauce is one of my favorite things to make for the holidays.  I love how it fills the house with its sweet aroma.  

I have been making this cranberry sauce for many years.  It reminds me of the one that my mom would make (with apples and orange juice) when I was growing up.  I love the flavor combination and the addition of the extra fruit.  I’ve tried to mix it up over the years and add different things like fresh ginger, cloves, fresh apple juice, more honey, etc. but I always come back to this recipe, it’s my all time favorite. 

Cranberry Cherry Apple Sauce

{Affiliate links included help support this blog}

Make this sauce the day before your holiday meal.  It keeps well in the refrigerator and tastes even better the next day. 

Equipment: Medium-Size Saucepan w/ Lid, Cutting Board, Microplane Zester or Standing Grater with Zester, Optional Food Processor

·      1 ½ cups fresh organic cranberries (frozen is fine)

·      1 cup frozen organic sweet cherries

·      1 medium-size organic apple (I use Fuji), peeled and finely diced

·      Zest of organic orange

·      1 organic orange (I use Valencia), halved and juiced

·      2 organic cinnamon sticks (I buy cinnamon sticks here)

·      ½ cup honey (I use local raw clover honey)

1.    Wash cranberries, apple and orange.  Peel and finely dice apple.  Zest orange with microplane zester/standing grater zester.  Cut orange in half to juice. 

2.   Place cranberries, frozen cherries, diced apple, orange zest, cinnamon sticks and honey in saucepan.  Squeeze/juice orange halves over fruit, any pulp that falls into the saucepan is fine. 

3.   Cover saucepan and bring to a boil.  Once boiling, remove lid and reduce heat to a simmer.  Simmer about 30-35 minutes or until the sauce has thickened.  [Note: Sauce will thicken more as cooled/refrigerated.]

4.   If you prefer a chunkier cranberry sauce, remove cinnamon sticks and leave as is.  If you prefer a smoother sauce, remove cinnamon sticks and add contents to a food processor.  Pulse to combine until smooth. 

5.    Transfer to a glass storage dish, cover and refrigerate for later (you can serve immediately if you prefer a warm/hot cranberry sauce).  Store in the refrigerator.    

Yield: Makes about 3 cups.

Note: If you prefer a sweeter sauce, add another ¼ - ½ cup honey.  I use Valencia oranges because they tend to be sweeter than Navel oranges this time of year, they also tend to be juicier – Navel oranges tend to be more tart and have less juice.  I prefer using a sweeter apple, Fuji is usually the least expensive at my local co-op, but any sweet apple would work fine.

Vegan-Option: Coconut palm sugar or organic maple syrup grade B could be substituted instead of honey. 

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish. 

This post is part of Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth and Soul Hop @ Premeditated Leftovers, Allergy-Free Wednesdays @ Laura's Gluten Free Pantry, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Holiday Recipe Link Up @ Hybrid Rasta Mama, Pennywise Platter Thursday @ The Nourishing Gourmet, and Fresh Bites Friday @ Real Food Whole Health.