Smoked Sausage and Collard Greens

Posted on January 4, 2021 by Cindy Kerschner

Smoky beef sausage and tender, tangy collard greens pair perfectly. Cook collards ahead for a quick weeknight meal.

smoked sausage and collard greens

I’m a big fan of greens in any form. Greens like collards that hold up to slow cooking are perfect to make ahead or use in leftovers. I cooked some on a weekend for dinner and saved some to use with my beef sausage.

Classic collard greens with a sweet and sour flavor blend perfectly with smoky meats like bacon, ham and sausage.

Collards, chard and other hearty greens sometimes get a bad rap for being tough or stringy. Remember to remove the ribs and tough ends for best results.

Smoked Sausage and Collard Greens

Smoked Sausage and Collard Greens

Print Recipe
Servings 2 people

Ingredients
  

  • 4 cups chopped collard greens, ribs removed
  • 1 cup sliced onions
  • 1 clove garlic, chopped
  • 2 slices thick bacon, chopped
  • 1 tablespoon vegetable oil
  • 1 cup broth, chicken or vegetable
  • 1/2 pound smoked sausage, sliced (beef, pork or turkey)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes

Instructions
 

  • Fry bacon with oil in a dutch oven over medium heat for about 4 minutes to render fat. Remove bacon pieces, set aside. Add onions and garlic, sauté for about 1 minute over medium high heat. Add collards and sauté for about 2 minutes to wilt greens.
  • Dissolve sugar into vinegar and broth. Add mixture and reserved bacon pieces to greens. Reduce heat to low and simmer for 60 to 90 minutes until collards are tender. Stir in red pepper flakes. Remove collards and keep warm.
  • Fry sausage pieces over medium heat in the same dutch oven, just until meat sweats and starts to brown, about 2 minutes. Return greens mixture, stir and heat thoroughly.
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Split Pea with Ham Soup

Posted on January 2, 2021 by Cindy Kerschner

Split Pea with Ham Soup serves hearty chunks of ham, carrots, celery and onion in a creamy legume based soup. Perfect on a cold day for lunch or dinner.

Split Pea with Ham Soup

Split Pea soup is one of my favorites. Although I’m usually skeptical of ordering out for the first time at a restaurant. I feel like Goldilocks tasting the bear’s porridge. Sometimes it’s watery, sometimes it’s too thick but sometimes, it’s just right.
Split Pea and Ham Soup

Legumes act as their own thickening agent. The trick is to let them do their thing and cook down. I simmer my split pea soup for about an hour, stirring frequently. Sautéing the veggies separately then add it to the peas about halfway through cooking. Vegetables stay firmer but still absorb the soup’s flavors. Add the ham with the veggies.
Split Pea and Ham Soup

Split Pea with Ham Soup

Split Pea and Ham Soup

Split Pea and Ham Soup

Print Recipe
Servings 8 cups

Ingredients
  

  • 16 ounces split peas, rinsed and drained
  • 7 cups chicken broth
  • 2 slices thick bacon, chopped
  • 1 tablespoon vegetable oil
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped ham
  • 2 sprigs thyme
  • salt and pepper to taste

Instructions
 

  • Brown bacon in a 3-quart saucepan with oil over medium heat. Remove cooked bacon. Add carrots, celery and onion and cook about 3 to 4 minutes to soften. Remove.
  • Place split peas and broth in the saucepan. Bring to a boil. Reduce heat and simmer, uncovered for about 30 minutes, stirring frequently.
  • Add vegetables, ham, bacon and thyme. Simmer an additional 30 to 40 minutes until peas are soft, not mushy. Add salt and pepper to taste.
Posted in ham, soup, What's For Dinner? | Tagged | Comments Off on Split Pea with Ham Soup

Steak Roll Ups

Posted on December 27, 2020 by Cindy Kerschner

Steak Roll Ups serve tender beef wrapped around your choice of sautéed vegetables. Add cheese and dipping sauces for a fun, elegant treat.
Steak Roll Ups
Welcome to #OurFamilyTable Favorite Finger Foods Event! Today we’re sharing some of our best-loved recipes with you.
My Steak Roll Ups make easy appetizers or tapa offerings for New Year’s Eve or anytime!
I used assorted bell pepper strips, carrots, spinach and green onion in these roll ups. Don’t stop there. Try these combo for your roll ups:

  • asparagus, peppers, green beans, carrots
  • artichokes, spinach, onion and cream cheese
  • zucchini, carrots, green onion, peppers

Steak Roll Ups

Don’t forget the dipping sauces! For these roll ups, I used pesto and cheddar jalapeño sauce. Salsa, pico de gallo, chimichurri, guacamole and hummus are great too for dipping!
The keys to making the best steak roll ups is to use thin steak, quick fry it to keep it tender. I used a top round steak and sliced it thin, pounded it even thinner. Skirt steak, flank steak also work well. Try to use a steak cut that’s rich in marble.

Steak Roll Ups

Steak Roll Ups

Thanks going out to Christie from A Kitchen Hoor’s Adventures for hosting our event! Scroll past the recipe for more finger food ideas!

Steak Roll Ups

5 from 1 vote
Print Recipe
Servings 6 6 to 8 roll ups

Ingredients
  

  • 1 pound flat cut steak, top round, skirt, flank. flat iron
  • 1 tablespoon olive oil
  • 1 cup thinly sliced julienne cut vegetables I used carrot, assorted bell peppers, green onion.
  • 1/2 cup fresh baby spinach
  • salt and pepper to taste

Instructions
 

  • Slice and pound steak to a thickness of between 1/8-inch and 1/4-inch thickness. Cut finished steak into roughly 3x4-inch pieces. Season with salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Add oil and vegetables, Sautee until crisp tender. Move cooked vegetables to a side plate.
  • Place assorted vegetables on steak pieces and roll up or fold over and around. Place steak seam side down in skillet. Sear on all 4 sides, approximately 1 to 2minutes per side to achieve desired doneness. Serve with dipping sauce if desired.

Enjoy these great finger food ideas from Our Dinner Table!

Favorite Finger Foods

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in #FestiveFoodies, appetizer, party food, steak, What's For Dinner? | 16 Comments

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter #FamilyBakingChallenge

Posted on December 24, 2020 by Cindy Kerschner

I received produce from Melissa’s Produce Company to use in recipes. I received no further compensation. All opinions are my own.

roasted yellow potatoes in shallot thyme pistachio butter

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter mixes baby yellow potatoes with caramelized shallots in brown thyme butter with crunchy pistachio bits. Part of Melissa’s Produce 6 week #FamilyBakingChallenge.

It’s time to get your baking heads on! Melissa’s Produce Company is sponsoring the #FamilyBakingChallenge for fun and prizes! It’s easy to enter to win over $5000 in cash and baking supply prizes.

Melissa’s is partnering with Challenge Butter, Bigger Bolder Baking, Good Cook, KitchenAid and Bob’s Red Mill to offer fantastic cash and prize packages. Get the details here.

Week six of this six week challenge includes this delicious potato recipe made with Melissa’s Baby Dutch Yellow Potatoes.

roasted yellow potatoes in shallot thyme pistachio butter

Learn more about Melissa’s Baby Dutch Yellow Potatoes, here.

Find the original recipe inspiration, Melt in Your Mouth Roasted Potatoes from at Real Food, Mostly Plants by Melissa’s Produce.

Roast these potatoes in a bit of olive oil, salt and pepper for about 15 to 20 minutes at 425 degrees. While these potatoes roast, prepare the brown butter with thyme and shallots. Drizzle the shallots and seasoned butter over the cooked potatoes. Sprinkle with chopped pistachios.

Quick, easy and so good!

Tip: I sprinkle a bit of sugar into the butter as the shallots cook to better caramelize them.

roasted yellow potatoes in shallot thyme pistachio butter

Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter

5 from 2 votes
Print Recipe
Servings 4 servings

Ingredients
  

  • 1 pound Baby or small potatoes, quartered, skins on (I used Melissa’s Baby Dutch Yellow Potatoes)
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • seasoned butter
  • 1/4 pound butter
  • 1 shallot, large, thinly sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon fresh thyme leaves, plus springs for garnish
  • 1 tablespoon chopped pistachios

Instructions
 

  • Preheat oven to 425 degrees. Place potatoes and oil in a resealable plastic bag. Toss to coat. Place coated potatoes in a small uncovered cast iron or oven safe fry pan. Roast for about 15 to 20 minutes, flipping potatoes halfway through to evenly brown.
  • Melt butter in a small fry pan over medium heat for about 1 minute. Add shallots salt and sugar. Reduce heat to low and simmer about 10 to 15 minutes until butter browns and shallots caramelize.  Remove from heat and stir in thyme. Return to heat about 2 minutes to blend flavors.
    Pour butter mixture over potatoes. Sprinkle with pistachios. Garnish with thyme sprigs if desired.
Posted in brunch, potatoes, side dish, skillet, vegetables, vegetarian, What's For Dinner? | 12 Comments