Tag Archives: easy dinner ideas

Pumpkin Sausage Sliders

20140601-170355-61435296.jpgI swear, it’s the easiest foods that take me the longest to get up. I don’t know what it is. Anyway, anything resembling a burger is an easy fun way for me to make a relatively quick dinner. It doesn’t have to be plain and boring to be easy either. To make it interesting, it’s all in the spices, and additions. However, it still should be heavy on the meat and not too loaded with filler. For these I took some simple sausage seasoning (mainly black pepper and sage) and added some canned pumpkin, to create these tasty and fun patties.

Ingredients:

  • 2 lbs Beef
  • 3 spoons pumpkin
  • 1 tbsp salt
  • 1-2 tbsp sage
  • 3 tbsp black pepper
  • A few shakes cayenne pepper
  • 2 eggs
  • Mix together all ingredients, and let rest for 10-15 minutes. It helps the flavors to meld together. Form into small patties, and grill or cook to your desired doneness. 20140601-170355-61435551.jpg

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    Crock Pot Brisket with Root Vegetables and Apple

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    This dish was actually supposed to have more ingredients, but I’m glad it didn’t. That sort of happy accident only happens when you wake up and immediately start chopping vegetables while also getting ready to leave for work. I originally was going to add sweet potatoes as well, but alas I forgot. I ALMOST forgot the apple, but I remembered mid-way through cooking, and got it in the pot! The meat I used was from US Wellness Meats which is my favorite place to get meat. I thawed it for 24 hours, and it was still slightly frozen, but I used it anyway.

    Ingredients:

  • 1 Braeburn Apple
  • 1 Onion
  • 3 or 4 Sunchokes (Jerusalem Artichoke)
  • 2 Carrots
  • 2 small Rutabagas/li>
  • 6-7 Baby Bella mushrooms
  • 1 Small Grass-Fed Brisket
  • Salt, pepper, paprika, rosemary mustard seed
  • 1/4 cup red wine
  • A few tablespoons coconut aminos
  • I rinsed the Sunchokes and cut them into chunks (each Sunchoke yielded roughly 6-8 pieces). The onion I peeled and quartered then I peeled the carrots and cut them into smaller chunks. The ends I left as circles, but I halved and quartered the slices as I got to the thicker end. The rutabagas I peeled and then cubed, Most of the mushrooms I kept whole, but a few of the larger ones I halved. Place everything into the crock pot.

    The brisket wouldn’t fit as is, so I cut it in half and put each half in sideways. This will depend entirely on the size and shape of your crock pot.

    I then added the seasonings, coconut aminos, and cabernet. I turned the crock pot on high and finished getting ready for work (about 30 minutes) turning it to low before I left.

    When I got home it had been around 8-9 hours. I realized (on looking at the 2 apples in my fruit basket) that I had forgot to add the apple. I sliced it into small-medium sized cubes, and added it into the pot. Then I turned it to high for the next hour, and then to low again for the next hour and a half after that. You probably don’t need to play with the temperature that much, but that’s what I did. All together it was cooking 11-12 hours, and it came out perfect.

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