Chorizo and Seafood Stew

1 tablespoon olive oil

12 ounces uncooked ground chorizo
1 small red onion
1 small red bell pepper
3-4 crushed garlic cloves
1 cup dry white wine
1 14.5 ounce can of fire roasted tomatoes
1 14.5 ounce can of chicken broth
2 pounds fresh mussels, scrubbed, debearded
1 pound shrimp
1 pound bay scallops, patted dry

Heat 1 tablespoon olive oil in the bottom of a large (5-6 quart) Durch oven. Add chorizo, onion and bell pepper. Cook, breaking up the chorizo into small bits with a wooden spoon, until chorizo is cooked through and lightly browned. 12-14 minutes.

Stir in garlic; cook 1 minute. Stir in wine; boil to reduce slightly, 1-2 minutes. Stir in tomatoes and broth and simmer 10 minutes.  Season to taste with salt and pepper

Add the mussels; cover the pot and cook until a few have opened, about two minutes. Add the scallops and shrimp and cook until all the mussels have opened.

To serve, ladle into deep bowls, spooning plenty of broth over.

Whole Wheat English Muffin Bread

1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
2 tablespoons vital wheat gluten flour (optional: will yield a slightly softer, fluffier bread)
1 tablespoon light brown sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Yeast
1 1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup of skim milk
1/4 cup of water
2 tablespoons extra virgin olive oil
Cornmeal (for sprinkling the pan)

 Lightly grease an 8½x4½-inch loaf pan with cooking spray. Dust the bottom and sides with cornmeal. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, vital wheat gluten flour (if using), brown sugar, yeast, salt, and baking soda.

In a microwave-safe bowl or large glass measuring cup, combine the milk, water, and oil. Microwave in 30 second intervals, until the liquid reaches 120-130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer.

Pour the warm liquids over the dry ingredients, then beat the mixture on high speed for one minute. The dough will be very soft, somewhat sticky, and moist. Transfer the dough to the prepared pan, then press it gently with the back of your hand to make it as even as possible.

Lightly grease a sheet of plastic wrap with cooking spray, then cover the pan and let rise in a warm, draft-free place, until the dough just barely rises over the top rim of the pan, about 1 hour, depending upon the temperature of your kitchen. (Alternatively, you can place the loaf in your refrigerator to rise overnight. Let stand at room temperature for 30 minutes prior to baking.) Towards the end of the rise time, place a rack in the center of the oven and preheat oven to 400°F.

Once dough has risen, remove the plastic wrap and bake for 22 to 27 minutes, until it is golden brown and the interior temperature registers 185-190°F. Check the dough at the 15-minute mark—if it is browning too quickly, lightly tent the pan with foil, then continue baking until the bread is done. Remove the bread from the oven and let stand for 5 minutes in the baking pan. Gently turn the bread out from the pan and place it on a cooling rack. Allow bread to cool completely before slicing. 

Easy Buttermilk Biscuits

2 cups all-purpose flour spooned & leveled (250 grams)
1 tablespoon baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter cubed (85 grams)
¾ cup cold buttermilk plus more for the tops of the biscuits (180 ml)

 Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut it into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently mix until the dough starts to come together.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds (like a letter). Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat the folding process two more times.

Place the dough onto a lightly floured surface and pat it down into a 1/2-inch-thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Make sure not to twist the biscuit cutter as you're cutting, just press the cutter straight down and pull it straight back up.

Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 8 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good.

Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.

Bake for 15 to 17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter, if desired. Allow to cool for a few minutes, serve, and enjoy!

Slow Cooker Apple Pear Oatmeal

1 cup uncooked steel-cut oats

1 apple, peeled, cored, and cut into 1/2-inch pieces

1 pear, peeled, cored, and cut into 1/2-inch pieces

1 1/2 cups milk

1 1/2 cups water

2 tablespoons brown sugar

1 tablespoon butter

1 teaspoon cinnamon

1/2 teaspoon salt

Coat inside of slow cooker with cooking spray.

Add all ingredients, stir, cover, and cook on low for 7 hours.

Sausage and Potato Breakfast Casserole

 1 pound bulk pork sausage

2 tablespoons flour

1 1/2 cup milk

1 1-pound package frozen shredded hash brown potatoes

1 1/4 cups grated sharp cheddar cheese 

Preheat oven to 350 degrees.  Butter an 8x8x2 inch glass baking dish. Cook sausage in heavy large skillet

over medium-high heat until brown, breaking into small pieces with the back of a spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.

Arrange potatoes in the prepared dish. Top with 1 cup of cheese, the sausage mixture and remaining 1/4 cup of cheese.

Bake casserole until potatoes are tender, about 45 minutes. Serves 6

Baked French Toast

1 loaf cinnamon swirl bread, cubed

1 8-ounce package cream cheese, cubed

8 eggs

2 1/2 cups milk

6 tablespoons butter

1/4 cup maple syrup

Butter a 9x13 inch baking dish and then cover the bottom of the pan with half of the bread cubes. Scatter the cream cheese cubes over the bread cubes, then top with remaining bread cubes.  In a blender, combine eggs, milk, butter, and maple syrup.  Pour over bread and cream cheese.  Cover and refrigerate for a few hours or overnight.  Bake uncovered at 350 degrees for 30-40 minutes, or until a knife inserted in the middle comes out clean. Let stand about 10 minutes before cutting. Serve with warm maple syrup.

Taco-Style Spaghetti Squash

 2 1 1/2-pound spaghetti squash, halved lengthwise and seeded

1 1/2 cups water, divided

1 tablespoon olive oil

1 pound 90% lean ground beef

1 cup chopped yellow onion

2 teaspoons Chile powder

2 teaspoons garlic powder

2 teaspoons cumin

1 teaspoon salt

2 tablespoons tomato paste

1 (15 oz.) can black beans, drained and rinsed

3 cups angel hair coleslaw

2 tablespoons lime juice

2 tablespoons chopped fresh parsley

1 cup shredded Mexican 4-cheese blend, divided (4 oz.)

1 medium avocado, sliced

Place 1 spaghetti squash half, cut side up in an 11x7-inch microwave safe dish. Pour half a cup water into the squash cavity; top with another squash half, cut side down, making a whole squash. Microwave on high until squash is tender, 8 to 10 minutes. Repeat with 1/2 cup water and the two remaining squash halves.  Let stand until cool enough to handle.

While squash cooks, heat oil in a large skillet over medium high.  Add beef and onion; cook, stirring often to combine, until beef is browned, and onion is tender, about 6 minutes. Stir in Chile powder, garlic powder, cumin, and 1/2 teaspoon salt; cook stirring constantly, until mixture is fragrant, and beef is well coated with spices, about 1 minute. Add tomato paste; cook, stirring constantly, until incorporated, about 1 minute. Stir in remaining 1/2 cup water; bring to simmer over medium-high. Simmer, stirring often, until thickened, about 2 minutes. Stir in beans. Remove from heat.

Drain any liquid from squash halves. Using a fork, scrape insides of squash halves to remove spaghetti-like strands and toss to combine. Return strands to squash cavities.

Toss together coleslaw, lime juice, parsley, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 cup beef mixture into each squash half and top withe cheese, avocado and slaw mixture. Serves 4.