If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
The next day, assemble your stuffer according to manufacturers instructions.
Soak your casing in cold running water for 5-10 minutes.
Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
Carefully press out any air that may have built up in the tube,then knot the end of your casing.
Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
Add casings or meat as necessary for your machine.
Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
At this point, you can carefully snip your sausage links apart.
You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.
1/2 loaf bread of choice, cut into cubes (we used whole wheat)
1/4 cup jam of choice (we used blackberry for this batch)
2 eggs or egg substitute (we used 1/3 cup plant based egg)
1/4 cup milk of choice (we used oat milk)
1/4 tsp ground cinnamon
1/2 tsp vanilla
Preheat your oven to 350F.
In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
Toss the cubes in the mixture, stirring to coat evenly.
Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!
Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.
3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
1 bay leaf
1 bell pepper, chopped
5 cloves of garlic, minced
1/2 onion, chopped
2-3 cups of stock (I used chicken)
1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
1/2 tsp ground rosemary
1/2 tsp smoked paprika
1 tsp lemon juice or vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
1 tbsp olive oil
1 cup baby spinach or chopped kale
salt and pepper (to taste)
Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
Deglaze the pan with your chicken stock and add in your beans.
Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.
1/2 cup of your favorite hummus (we love roasted garlic hummus or caramelized onion hummus)
2 tbsp pesto (try using our pesto recipe!)
2-4 tbsp apple cider vinegar (to taste)
2-4 tbsp water (to thin to your desired consistency)
Simply add your ingredients to a jar or container, cover tightly with a lid, and shake, shake, shake until smooth! Get the kids in on it and have them put a little bit of the work in! If the hummus is being stubborn and doesn’t want to shake, stir until smooth. Store in the fridge for up to 2-3 weeks. (Though I can never keep it around that long!)
Whisk together your honey, water, and kosher salt in a large bowl or plastic container. Gently place your chicken into the water, cover and refrigerate for at least 2 hours, up to overnight.
Remove your chicken from the water and pat dry. Discard the brine.
Rub your chicken with your roasted garlic puree, paprika, salt and pepper. It should look something like this!
If cooking in an oven: On a lightly greased sheet pan, bake for 45-60 minutes in an oven preheated to 375F, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
If cooking on a grill: Set your grill to medium heat, and place the chicken on the grill grate skin-side down, and grill for 15 minutes before flipping to the reverse side. Continue turning the bird over every 15 minutes for 45-60 minutes, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.
Allow your bird to rest for at least 10 minutes before slicing it up to serve.
Enjoy your toasty bird, and be sure to share some with your dragonfly buddy!
Games Done Quick does amazing work to help raise money for organizations like the Prevent Cancer Foundation and Doctors Without Borders! We’re a little sad that we can’t attend an in person event, but we’re so grateful for all the work the GDQ team has done to bring runners together from all around the globe, while keeping all the staff and patrons safe! Hopefully next year we can all reunite for an amazing in person event. Until then, remember to keep washing your hands, get your vaccine, and be smart about crowds! Keep yourself and others healthy. To celebrate this week-long event, I’ll be doing some video-game themed recipes throughout the week as a bonus to our regularly scheduled programming. Enjoy watching the runs, and remember – when we work together, we can achieve truly great things.
Please go check out their social medias and website, and please consider donating!
Strawberry Lemonade Coffee Cupcakes: Makes 5 jumbo cupcakes or 10-12 regular cupcakes
Preheat your oven to 350F.
For the topping:
zest of 1 lemon
1/4 cup plant butter (we used avocado butter)
1/4 cup brown sugar
1/4 cup gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
Add all of your ingredients to a small bowl, and mash the butter into the flour and sugar with the back of a fork (or a whisk) until uniformly crumbly. Think pie dough!
For the Filling:
2 cups fresh strawberries, quartered
1/2 cup water
2 tbsp lemon juice
1/3 cup brown sugar
3 tbsp cornstarch
In a small pot, add in your strawberries, water, and brown sugar.
Simmer for 5 minutes.
Whisk together your cornstarch and lemon juice until well combined, adding water as necessary to make sure the cornstarch is dissolved.
Pour your cornstarch mixture into the strawberries and allow to simmer for another 2-3 minutes, or until thick and bubbly.
Set to the side and allow to cool.
For the cake:
1 1/2 cups gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
1/3 cup brown sugar
1/2 tbsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 cup plant butter of choice (we used avocado butter)
1/4 cup applesauce
1/2 cup dairy free milk (I used almond milk)
1 tsp vanilla
In a medium bowl, stir together your flour, brown sugar, baking soda, salt, and cinnamon.
Add in your butter and using the same method as mentioned above in the topping section, cut the butter into the flour mixture until it resembles fine crumbs.
In a separate bowl, mix together your applesauce, milk, and vanilla.
Add the milk mixture to the flour mixture and stir until combined.
All together now!:
Lightly pan spray your jumbo or muffin tin.
Spread 2 ounces (or 1/4 cup) of batter on the bottom of the tins (use 1 ounce or 2 tbsp for a regular cupcake pan), using the back of a spoon.
Spoon in 2 tbsp (1 tbsp for regular sized cupcakes) of your filling in the center of your batter.
Add 2 more ounces of batter on top of the filling (1 ounce for regular sized cupcakes), spreading it over the filling as best you can – I found small short movements made it easier to spread.
Evenly distribute your topping onto your cupcakes. (I’d estimate that I used 1 1/2 – 2 tbsp of topping for each jumbo cupcake.)
Bake in your oven for 30 minutes, rotating your pan halfway through the cooking time to promote even baking. For regular sized cupcakes, check them after 10 minutes to rotate, you may only need 15-20 minutes of baking to cook through the smaller size. If you’re not sure that they’re done, use a meat thermometer! They should read at least 190F.
Allow your cakes to cool for 15-30 minutes before removing from your pan and serving.
If desired, top them with your favorite whipped cream!
Enjoy! I shared one with my kiddo as a sweet treat to start our morning.
Tip: They will be a tad messy, and if you’d like to minimize mess in your oven, place a baking sheet underneath your cupcake pan to catch any jam that might drip out. I’ve also found that the easiest way to remove them from the pan was to run a small rubber spatula around the edge before scooping it out of the pan.