Homemade Chicken Sausage

Hello everyone,

Welcome to Tasty Tuesday!!!

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Since pre-packaged sausage is very high in sodium. I don’t buy it often. So I decided to make my own homemade version. Since the process was quick & easy….I had to share it with my lovely readers. So let’s get started…..

Ingredients:

3 boneless skinless chicken thighs (slightly frozen)
1/2 C red, green & yellow peppers (diced)
1/2 C yellow onion (diced)
1 Tbs of olive oil

Seasonings:

1/4 tsp corrainder & sage
1/2 tsp salt, black pepper, garlic powder, onion powder, sage & oregano
1 1/2 tsp fennel (seed or powder)

Mix your seasonings together in a small bowl.

Recipe yields: 15 sausage patties

Method:

1. Add your chicken, peppers, onions, seasonings & olive oil to the food processor. Pulse for 60 seconds.

2. Using an ice cream scoop to make even size sausage patties.

* You can opt to freeze uncooked patties in between layer’s of parchment paper. Or cook all the patties and freeze in the same manner for up to 2 months.

3. Place patties in an oiled skillet on med heat and cook until cooked through. (3-5 minutes per side.)

You can really used this in so many ways. Have it for breakfast or add into spaghetti. Be as creative as you desire.

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Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable 🙂

Easy To Make Crock Pot Curry Chicken

Hello everyone,

Welcome to Tasty Tuesday!!!

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I really loved this dish. It was simple to make. It’s the type of dish you can make ahead if entertaining because it just taste better the longer the flavor’s meld together. Making this dish in the crock pot….totally reduced my fear of making curry. You can’t go wrong with this.

Let’s get started and you can see for yourself……

Ingredients:

2 pounds of organic boneless chicken cut into 1″ pieces (I used thighs, but breasts or a combo would work as well.)
1 3/4 C of coconut milk (or 14 oz. container)
1  medium yellow onion (diced)
1 C organic diced pepper ( I use a organic frozen mix blend of yellow, red & green)
1 tsp pink himalayan sea salt
4 Tbs curry powder
2 Tbs organic corn starch + 2 Tbs water (mixed together in a small bowl)

Method:

In a medium bowl add coconut milk, salt, curry powder & corn starch mixture. Whisk everything together.

Add your chicken, onion, peppers & curry sauce. Stir to get everything evenly mixed.

Set your crock pot on low for 8 hours or high for 3- 3.5 hours.

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* You can also add celery, carrots and potatoes into the crock pot if you desire.

This is a very versatile dish. Using the crock pot makes for simple and practically worry free cooking. This is a healthy home cooked meal that anyone can make and will enjoy.

Thank you so much for stopping by. I truly appreciate it.

Until Next Time,

Sewloveable 🙂

Breakfast or Brunch Scramble

Hello everyone,

A quick and easy to make brunch or breakfast. This recipe goes to show you can actually throw something together and have a great meal any time of the day.

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Ingredients:

4 organic eggs
1 small organic onion, thinly sliced
1/2 C organic red and green peppers diced
1 cup tightly packed organic baby spinach
1/2 cup shredded cheese of choice
3 slices of Turkey diced
1 tsp of oil of choice
Black pepper
red pepper
1 C organic stone ground grits

Instructions:

Cook your grits according to package and set aside.

In a medium bowl add your eggs, turkey, spinach, cheese, onions, peppers and spices. Whip together to combine.

Coat a medium non-stick skillet with oil on low to medium heat. Pour in your egg mixture and cook until done, stirring frequently.

Ladle your grits into a bowl. Add your egg’s on top. For extra goodness. Crisp up some Turkey Bacon or bacon of choice and enjoy.

Serve immediately.

This recipe serves 2.

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Enjoy & Until Next Time,

Sewloveable :mrgreen:

Pear and Apple Crumble

Hello everyone,

I decided to have friends over for dinner last minute. I knew exactly what meal I would prepare but….clueless on a dessert. So I decide in Sewloveable fashion to make something I’ve never tested out before. Who does that????? Me apparently…..lol. My logic was I’ve made a Peach Crumble it’s just a few simple changes. So I figured this is totally doable.

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Let’s dive right in and make something yummy together.

Ingredients for the Pear and Apple Filling:

1/4 cup brown sugar

1/4 cup cane sugar

1/2 cup all-purpose flour

1 tsp of pumpkins spice

1/4 tsp sea salt

2 2/3 cup diced pears (about 3 pears)

2 1/2 cup chunky apple sauce( a little cheat for saving time)

1/4 tsp of citric acid or the juice of 1 lemon

1 tsp cornstarch, dissolved in 1 tablespoon water

1/2 tsp of vanilla extract

Ingredients for the crumb topping

1/2 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

1 cup of Old Fashioned Oats

1 tsp of pumpkin spice

1/4 tsp sea salt

1/2 tsp vanilla extract

3 Tbs of organic vegetable shortening broken into 8 pieces

Directions

Preheat oven to 350 degrees .

To make the pear and apple filling:

In a large bowl, stir together sugars, flour, cinnamon and salt. Add pears and chunky apple sauce, vanilla, citric and gently toss to coat. Mix together cornstarch slurry and lemon juice (lemon juice only if your not using citric acid) and stir to get everything evenly incorporate. Place parchment in a your baking dish( I used a 9″ round) and add fruit mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in vegetable shortening pieces and vanilla, then combine with hands until crumbly.

Top peaches with half of the crumb topping.  Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees  and bake until golden and bubbling about 45 minutes or so. Remove from oven and let sit for 15 minutes before serving.

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Then enjoy with or without toppings.

Until Next Time,

Sewloveable ☺

Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.

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So, let’s get started.

Ingredients:

1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes

Instructions:

Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).

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Add the apple sauce and mix until all combined( about 1 minute).

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Add half of the flour mixture and mix to combine ( 15 seconds).

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Add second half of flour and the milk mixture and mix to combine (about 30 seconds).

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Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).

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After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.

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Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.

Toppings:

Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,
Sewloveable☺

Organic Tofu Tikka Masala

Hello everyone,

On a recent grocery store trip….I was looking in the spice isle to try something new. I discover a organic low sodium seasoning packet for Chicken Tikka Masala. Since I love this dish….I thought why not give it a try but with tofu and that’s just what I did.
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The packet gives you all the directions on what additional items, you will need to prepare the dish on the back (which I didn’t pay attention to until I got home). I zoomed right in on the nutritional fact’s and into the cart it went. So i had to improvise (we will get into that in a second). The packet serves 6.

I didn’t follow the packet directions exactly, so here’s where I improvised….. it calls for 3/4 Cup of Olive oil. I used 1/4 Cup Grape seed oil and 2/3 Cup of low sodium chicken stock (I just didn’t want that much oil in my dish). I also omitted the Cilantro (since I didn’t read the full label in the store I didn’t know I needed any) so I decided to used1/4 Cup of red, yellow and green peppers (I could have chosen to not use the pepper’s but I love them and just decided to add them). The packet also called for 8 oz. of tomato sauce….. I was out of tomato sauce and tomatoes…..so I used 1 Cup of Marinara sauce instead. I used organic tofu instead of chicken which was my initial twist on the dish. If you decide to use tofu as I did make sure it really firm. All and all this dish turned out really well.

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Improvising turned out to be one delicious experiment!!!

Until Next Time,

Sewloveable ☺

Tropical Punch Sherbet

Hello all,

While at Whole Foods picking up a few items. I happen to see Alden’s Organic Tropical Punch Sherbet on sale for $3.99. So I had to give it a try, this brand is usually around $7.00. Which is why it usually stays in the freezer section and rarely goes into my shopping cart. But, this Sherbet may make a regular appearance into my cart from now on. All I can say is it did not disappoint. It’s just the right sweetness and fruity flavor. It truly taste like Tropical Punch. I may try adding a scoop to a smoothie because it just seems like the right thing to do….lol. I love that it’s Organic and that they use beet’s for coloring which you can’t taste at all. For me this Sherbet is a winner.

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If you’ve tried any great organic sherbet’s I would love to know of your recommendations.

Until Next Time,

Sewloveable ☺

Easy No Bake Triple Chocolate Granola Bars

Hello everyone,

So recently I made some Lemon Cookies. My oldest loves all things lemon but my youngest is not a lemon lover.  So I had to make a something that she would love as well. This is such an easy no bake sweet treat. Let’s get started.

Ingredients:

4 Tbsp butter
1/4 cup brown sugar
1/4 cup honey
2 cup Oats ( I used steel cut)
1 cup Cocoa Rice Krispies Cereal (I used Nature’s Path Organic Chocolate Koala Crisp)
1/4 cup semi-sweet chocolate morsels + more to sprinkle on top

Instructions:

In large saucepan, heat butter, sugar and honey over medium heat. Bring to a boil, reduce heat to simmer and continue to cook about 2-3 minutes (until sugar is completely dissolved).

Remove from heat. Add in oats, rice Krispies and chocolate chips. Mix well to evenly incorporate. Press into a parchment lined 13×9 pan sprinkle chocolate chips across the top.

Refrigerate for about 15-20 minutes. Cut into bars. I love this easy to make recipe and I hope you will give it a try and enjoy it as well.

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Until Next Time,

Sewloveable ☺

Jerk Shrimp

Hello everyone,

So I have gone Jerk Crazy……the seasoning that is. I am finding ways to put it on everything.  So, when one of my closes friends called and said…..hey I have a little surprise for. …stop by over the weekend to get it. She found Organic Farm Raised Shrimp.  She knows how much I love shrimp/seafood and that my protein requirements are organic or wild caught.  I was very excited when I got them and knew just what I was going to do with them…….so now let me share.

Ingredients

1/2 – 1 lb. Shrimp  ( or more)                     3 T. Jerk Seasoning
1/4 t. Sea Salt
1/2 C. Chicken Stock

Instructions:

In a pan on medium heat add your chicken stock and 1Tablespoon of Jerk Seasoning,  stir to evenly combine.

Place Shrimp in plastic bag add 2 Tablespoons of Jerk Seasoning and salt. Shake to get everything evenly coated.

Place shrimp into the pan and cook until pink, flip and cook until other side is pink. 

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That’s it your done. I served the shrimp as an appetizer but feel free to add quinoa or rice with veggies for a complete meal.

Until Next Time,

Sewloveable ☺

Whole Wheat Buttermilk Style Biscuits

Hello everyone,

So it was a lovely Saturday morning. I got to sleep in a bit…..thanks to my kids sleeping in a bit!!!! Which put me in the mood to try something slightly different for breakfast. Nothing major but just gradually adding a tiny bit of a healthier option. I decided to try making biscuits using Organic Whole Wheat Flour. To my surprise they were actually really good. The kid’s enjoyed there’s with a little homemade strawberry jam and for my chocoholic…..A semi-sweet chocolate sauce.  Since it was a success. …I must share….so let’s start baking.

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Ingredients:

1 C. Organic Whole Wheat Flour

3/4 C. Organic Unbleached White Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp Sea Salt

4 TBS. Unsalted Butter (divided 3 TBS cut into cubes and 1 TBS. set aside for later use.)

1 C. Plain Unsweetned Almond Milk

1 TBS. White Distilled Vinegar

Instructions:

In a food processor or large bowl, combine the dry ingredients and pulse or whisk to blend.

Add the butter to the flour mixture; pulse a few times if using a food processor, or use pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles course crumbs.

In a measuring cup add Almond Milk and vinegar, mix to evenly incorporate. Add the milk mixture and pulse for 30 seconds or stir just until a moist dough forms. Don’t over mix.

If using a food proccesor transfer to a bowl. Cover the bowl with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes .

Turn the dough out onto a generously floured work surface and with floured hands knead gently 6 to 8 times until smooth. Using a rolling pin, roll the dough about 1/2 inch thick and use a 2 1/2 in round biscuit cutter or cup to cut out biscuits. Gather scraps and roll out to make additional biscuits.

Place the biscuits about 1 inch apart on a parchment lined baking sheet. Melt the 1 TBS of butter we set aside and brush the butter on top of each biscuit. Bake at 400 degrees for 8-10 minutes until lightly golden.

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Enjoy & Until Next Time,

Sewloveable ☺