This week is all about real recipes. We're keeping it approachable and in season, so everything I highlight this week might be just the ticket right now in your own home.
We have a one-dish dinner, a sweet dessert sauce, a surprising souffle, the perfect fall cookies, and vegetable chips, not to mention three links per day of food we haven't yet tried!
Our first recipe is the one-dish dinner:
The recipe as given below is what our family adjusted and prepared from the original peanutblossom recipe.
SWEET & SAUSAGE ONE-DISH DINNER
4 sweet Italian sausages
1-2 lb. small red and gold potatoes
1 sweet potato
1-2 honeycrisp apple
Olive oil, course kosher salt, freshly ground pepper
1 tsp dried thyme (recommend crushing it)
Set your oven to 425.
Peel the sweet potato. Chop into large chunks. Quarter the red and gold potatoes (don't peel). Chop the onion into larger strips/chunks.
Place potatoes into your baking dish (ours is 9 x 13 metal) and coat with olive oil, salt, & pepper. Add onions on top. Repeat salt & pepper. Lay sausages directly on top of the bed of potatoes and onions. Place in the oven for 40 minutes.
At the buzzer, turn the sausages over to brown on the other side & give the potatoes & onions a little movement to prohibit sticking & burning. Sprinkle apples on the very top. Add olive oil, salt, & pepper as desired. Bake 10 minutes.
Serve warm. Reheats well.
The original recipe calls for spicy mustard as a dip. We didn't do this but will try it next time.
We LOVED this dish. The perfect blend of flavors. I normally don't like one-dish dinners, but this will be a repeat for sure this season!
THREE ADDITIONAL RECIPES:
Roasted Chicken with Green Beans
Chicken, Snow Pea & Cashew Fried Rice
Pan-Roasted Chicken with Lemon-Garlic Green Beans