Creamy Tortellini with Butternut Squash & Sausage

 

Ingredients

For the squash:

• 4 cups cubed butternut squash
• 1 tablespoon olive oil
• Kosher salt and black pepper, to taste
• 1 tablespoon pure maple syrup

For the tortellini:

• 1 lb mild Italian sausage
• 19 oz fresh or frozen cheese tortellini
• 1 tablespoon olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 teaspoons finely chopped fresh sage
• Dash of crushed red pepper flakes
• 1 cup chicken broth
• 1 1/4 cups heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt and black pepper, to taste
• Garnish: extra parmesan cheese, sage, and crushed red pepper

Instructions

• Preheat the oven to 400 degrees F.
• Place the cubed butternut squash on a large baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 25 to 30 minutes or until soft and tender, but not mushy. Remove from oven and drizzle with maple syrup and gently stir. Set aside.
• Bring a large pot of water to a boil. Meanwhile, in a large Dutch oven or pot, cook the sausage over medium-high heat, stirring occasionally, until it's browned. If there's a lot of excess fat, drain most of it. Transfer the sausage to a plate that has been lined with a paper towel. Set aside.
• Salt the boiling water generously and cook the tortellini according to package instructions. Drain and set aside.
• In the same Dutch oven or pot, heat the olive oil over medium heat. Add the shallot and cook until tender, about 3 minutes. Add garlic, sage, and crushed red pepper flakes and cook for 1 minute.
• Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes. Stir in the heavy cream and stir until sauce thickens, about 3 to 5 minutes. Stir in the Parmesan cheese.
• Add the sausage and tortellini to the sauce and stir until well coated. Gently stir in the roasted butternut squash. Season with salt and pepper, to taste.
• Serve warm with extra parmesan cheese, sage, and crushed pepper flakes.

Chicken Wings

3 lbs chicken wings

6 teaspoon of all purpose seasoning mix
Enough all-purpose flour to coat the wings
Sauce

Avocado Oil

SEASONING MIX
1 teaspoon of garlic powder
1 teaspoon of ginger powder
1 teaspoon of onion powder
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1 teaspoon of black pepper
1 tablespoon of salt

In a large bowl, add in the chicken wings. Sprinkle over the seasoning mix and ap flour. Toss to combine and well coat each chicken wing.

 
Spray the air fryer basket with a little bit of oil and then place in your chicken wings. Air fry at 250 or 20 minutes.

 
Once done, take them out and place them in the fridge for 30 minutes to cool. Then place them back in the air fryer and give them a quick spray of oil.

 
Crank up the temp to 400F for 8 minutes. 

Homemade Turkey Breakfast Sausage

 

1 pound ground turkey
1 tablespoon olive oil

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon brown sugar or maple syrup
Red Chili Flakes

Thai-Style Ground Turkey and Veggies

INGREDIENTS
¼ cup chicken broth
¼ cup oyster or hoisin sauce
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 teaspoon brown sugar
1 ½ pounds lean ground turkey or ground chicken
12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces
½ cup fresh Thai or sweet basil, chopped or torn into small pieces

INSTRUCTIONS
In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.
In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.
Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.
Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).
Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.

NOTES: can used frozen peas or mixed veggies. Also might be yummy to fry an egg in the mixture too.

2 cups of rice was too much with 1 lb of meat. Maybe ok for 1.5 lbs.

Greek Lettuce Wraps

GREEK LETTUCE WRAPS


INGREDIENTS

Dressing:½ cup plain Greek yogurt
¼ cup crumbled feta cheese
10 to 12 fresh mint leaves
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red or white wine vinegar
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon salt
Pinch black pepper

Lettuce Wraps:1 ½ pounds lean ground turkey or chicken
Salt and pepper
1 to 2 teaspoons minced fresh garlic
1 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
Bibb or romaine lettuce leaves
Chopped cucumbers
Diced tomatoes

INSTRUCTIONS
For the dressing: add all the dressing ingredients to a blender and puree until smooth. It will be thick. For thinner dressing, add water or olive oil a little at a time until desired consistency. The dressing can be made several days in advance.
For the lettuce wraps: in a 12-inch nonstick skillet over medium heat, add the ground turkey or chicken and season lightly with salt and pepper. Cook until no longer pink, breaking the meat into small pieces as it cooks. Drain excess grease.
Stir in the garlic, oregano, lemon juice and red wine vinegar. Cook for 2-3 minutes. Season to taste with additional salt and pepper, if needed. Remove from the heat.
Serve the ground turkey in lettuce leaves/cups topped with chopped cucumbers, tomatoes, and a spoonful of dressing.


Notes: seems easier and less messy just to make as a salad, but it was delish!

Instant Pot Cheesecake

Ingredients

Crust

▢10 (120g) graham crackers , finely ground

▢3 - 4 tablespoons (42g - 56g) unsalted butter , melted

▢Pinch sea salt

▢2 teaspoons - 1½ tablespoon (8.3g - 19g) brown sugar (depends on desired sweetness)

▢¼ cup (32g) all-purpose flour (Optional for blind-baking crust)

Cheesecake Batter (7 inches x 3 inches)

▢16 ounces (454g) Philadelphia cream cheese , room temperature

▢2 large eggs , room temperature

▢⅔ cup (133g) white sugar

▢½ cup (120g) sour cream , room temperature

▢2 tablespoons (16g) cornstarch

▢2 teaspoons (10ml) vanilla extract

▢2 pinches sea salt

Instructions

Amy + Jacky's Tips Before You Start

We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.

PREPARATION

Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)

PART A. MAKE THE CRUST

Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.

Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.

Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.

Line Pan: Line the side & bottom of cheesecake pan with parchment paper.

*Note: We did not use any butter to line the parchment paper.

Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.

Firm Crust

Method #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter.

Method #2 - Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.

PART B. MAKE DENSE CHEESECAKE BATTER

Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.

Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).

Add Sour Cream & Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).

Blend in Eggs: Blend in the two eggs using low speed, one at a time.

Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step.

Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.

Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.

See above photos for demo.

PART C. PRESSURE COOK CHEESECAKE

Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

Perfectionist’s Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.

*Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

PART D. COOL, CHILL, SERVE CHEESECAKE

Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.

Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.

Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

Notes

Smooth & Creamy Cheesecake Option: Remember to adjust the beating time to 1 minute for Part B - Step 2 (cream cheese), Step 3 (sugar mixture), and Step 4 (sour cream & vanilla extract).

Lindsay notes: we made the smooth and creamy option and it was SOOOOO GOOD. :))) The crust was a little thick so I might use less graham crackers next time.

Easy Pumpkin Chili

Ingredients

2 cloves garlic
1 yellow onion
2 Tbsp olive oil
1 lb. ground beef (I used turkey)
1 15oz. can kidney beans, drained
1 15oz. can black beans, drained
1 15oz. can petite diced tomatoes
1 15oz. can pumpkin purée
1/2 6oz. can tomato paste (5 Tbsp)
2 cups water

1 Tbsp chili powder
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly cracked black pepper
1 tsp salt

Instructions
Mince the garlic and dice the onion. Add the garlic, onion, and olive oil to a large pot. Sauté the onion and garlic over medium heat until the onions are tender (about 5 minutes).
Add the ground beef and continue to cook until the beef is browned and cooked through.
Add the kidney beans (drained), black beans (drained), diced tomatoes (with juices), puréed pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, garlic powder, onion powder, pepper, and salt to the pot. Stir to combine.
Place a lid on top of the pot and allow the chili to come up to a simmer, stirring occasionally. Allow the chili to simmer for 30 minutes.
After simmering for 30 minutes, give the chili a taste and add salt if needed. Serve hot with your favorite toppings (sour cream, cheese, green onion, corn chips, etc.)