Pan Fried Pork Chops & Roasted Vegetables

A blizzard hit us last night…and it’s almost the end of February. Just when I thought I was gearing up for spring and looking forward to milling around in the garden, the wind chill dropped to below zero and the sky let go of at least 6 inches of snow. My mind seemed to click right back into winter mode and comfort food. I love the combination of roasted vegetables and fried pork chops. A little gravy to drizzle on the smashed, roasted potatoes and carrots…oh yes, we’re right back into winter comfort food, at least until the snow melts. And remember, as with the preparation of most meals, sipping on red wine while cooking a lovely, wintry meal, is a must!

Roasted Vegetables

Pre-heat oven to 450°

About 6 Red Potatoes, quartered

3/4  Large Sweet Onion, chopped into large pieces

8 Cremini Mushrooms, halved

5 Whole Carrots, roughly chopped on the diagonal

6 Cloves of Garlic, peeled, smashed, and rough chopped

1 1/2 tsp. Thyme Leaves

Olive Oil

Sea Salt & Pepper

Prepare the vegetables and garlic, place on parchment covered baking sheet. Sprinkle with thyme leaves. Drizzle with a good amount of olive oil, but not too much, season with sea salt & pepper. Set aside.

Next, place the chops on a plate, season with sea salt, pepper, and your favorite steak and chop seasoning. I use Chicago Steak & Chop Seasoning. Set aside.

Pork Chop Marinade

1/4 Cup Rice Vinegar

1/4 Cup Worcestershire Sauce

About 1/2 Tbsp. Rosemary

About 1/2 Tbsp. Sage

5 Cloves of Garlic, smashed and chopped

Chop the garlic, rosemary, and sage.

Place the pork chops, garlic, rosemary, sage, vinegar and Worcestershire sauce in a zip lock bag, close and massage. Let rest either on your counter or in the refrigerator and place the vegetables in the oven to roast. Roast the veggies for about 45-50 minutes until golden and potatoes and carrots are fork tender. *Begin frying pork chops when there is about 20-30 minutes or so left on the veggies, because you will also need time to make the gravy.

Pan Fried Pork Chops and Gravy

4 Marinated Thick Cut Pork Chops (Mine weren’t as thick as I wanted, so I settled with what they had.)

Olive Oil

About 3 Tbsp. Non-Dairy Butter

About 1/8 Cup Gluten-Free Flour, I used Mama’s All Purpose Almond Flour

Beef Broth

Sea Salt & Pepper To Taste

Fry pork chops until they are golden brown on each side and done to your satisfaction. I like mine medium, you don’t need to cook them to “done” like most people think.

Remove from pan and cover with foil while you make the gravy. Leave all drippings in the pork chop pan and add the butter on medium to medium high heat.

Slowly sprinkle in the flour while whisking. This is what it should look like. Whisk it, dissolving flour completely, before you start adding the beef broth.

Once the flour has been completely whisked in and is bubbly, slowly pour in your beef broth. About 2 cups to begin with,whisking the entire time. Once it thickens, if necessary, add more broth to get the gravy to consistency that you like. Allow to boil (not too high) for a few minutes. This will ensure that you don’t have a grainy texture from the flour. Salt and pepper to your taste. This process only takes about 10 minutes so your pork chops should stay warm.

Remove roasted vegetables from the oven. (I forgot to take a picture…and they looked really good. I’ll blame that on my teenager talking to me and the red wine…Your onions will be slightly singed on the ends, carrots browned and potatoes slightly crispy.) Remove gravy from heat. Plate pork chops and roasted vegetables (I also served a green salad), and gravy. Enjoy!

Thyme For Lemon & Rosemary Cookies

It happens every year. Right around the end of February I start getting spring fever. I can’t help myself and I start saying ridiculous things like, “Can you believe they’re predicting snow?” or “Wow, did you see how frosty it was this morning, is it ever going to warm up?” For some reason right around this time, even though I’ve lived here most of my life, I’m unwilling to remember that it’s still winter.

I do love our neck of the woods though, the four seasons, and how each one has its own beauty and different ways to enjoy it. I finished a book last week called, “True Love & Homegrown Tomatoes” by Julie Cannon. It was kind of a quirky book about a woman who loses her husband, takes solace in her back yard and finds a healing place in her garden. This did not help my spring fever a bit. In fact, it made me long even more for gardening weather.

Inspired by the main character, Imogene Lavender, I started a rough draft of what I plan to do with my gardens and flower beds in the spring. Then, I was reminded about a magazine article that I read about a pink blueberry called “Pink Lemonade“. Can you imagine? Should they still call it a blueberry? Thoughts of fruit bushes then led to thoughts of all the herbs I want to pot on the deck…which then started me thinking about mixing sweet foods with savory herbs. Mixing savory herbs with sweet foods certainly isn’t unheard of. I’ve just never done it in a cookie. I’ve been wanting to make a really good lemon cookie for quite some time and thought it might make it interesting to marry it with Rosemary and Thyme. A little bit of summer to pair with a hot cup of tea while I’m cuddled up in my favorite spot on the couch watching the snow fall.

Lemon, Rosemary, & Thyme Sugar Cookies

Makes 5 dozen cookies.

*This dough needs to be refrigerated for at least 6 hours before using. After dough is prepared, flatten into two discs, cover with plastic wrap, and refrigerate.

Pre-heat oven to 375 degrees.

2/3 Cup Earth Balance Vegan Butter

2/3 Cup Spectrum Organic All Vegetable Shortening

4 1/2 Cups Mama’s Almond Blend All Purpose Gluten Free Flour

2 Eggs

1 1/2 Cups Sugar

2 Tbsp. Almond Milk

2 tsp. Baking Powder

1 1/2 tsp. Xanthan Gum

1/2 tsp. Sea Salt

1 tsp. Pure Vanilla Extract

1 tsp. Pure Lemon Extract (Bought mine at a cake decorating store.)

Grated Rind Of 1 Lemon

1 heaping tsp. Fresh Thyme, finely chopped

1/2 tsp. Fresh Rosemary, finely chopped

Beat butter and shortening in mixer until completely combined and fluffy, scraping down bowl once or twice. Add about half of the flour, the eggs, sugar, milk, baking powder, xanthan gum, sea salt, vanilla, lemon extract, and grated lemon rind. Beat until thoroughly combined. Pour in remaining flour, thyme, and rosemary, and beat until herbs and flour are thoroughly incorporated.

(Follow refrigeration instructions above.)

Remove 1 disc of dough from the  fridge at a time. Flour the work surface with gluten-free flour and allow dough to rest for 10 minutes while you cover two baking sheets with parchment paper and set up cooling racks.

Carefully roll dough out to about 1/4 in thickness and cut with desired cookie cutter. I used a 2 1/2 inch circle.

Place on parchment paper lined baking sheets and bake for 7-8 minutes, bottom edges will just barely begin to turn golden. Remove from oven, allow to rest on baking sheet for 2-3 minutes (I let mine rest while I’m placing unbaked cookies on another sheet to go in the oven), then allow to cool completely on cooling rack before frosting.

Lemony Thyme Frosting

7 Tbsp. Earth Balance Vegan Butter

1 1/2 Tbsp. Fresh Lemon Juice

Grated Rind of 1/2 Lemon

1 tsp. Lemon Extract

1/4 tsp. Finely Chopped Fresh Thyme

6 Cups Powered Sugar

4-6 Tbsp. Almond Milk

Yellow Sanding Sugar

Fresh Thyme Sprigs

Cream the butter, lemon rind and thyme until light and fluffy. Add the lemon juice and lemon extract.

Slowly begin adding the powdered sugar 1 cup at a time mixing on low and then beating and scraping down bowl after each cup. Once the frosting becomes too thick, start adding the almond milk 1 Tbsp. at a time alternating with the remainder of the powdered sugar until the frosting is creamy and fluffy. Frost cookies, decorate with yellow sugar and thyme sprigs, and place on wire racks until frosting is set.

Stuffed Chicken Breasts With Tomato & Onion Salad

It’s late February and I’m already longing for summer food. That can’t be good considering I’m sitting her watching the snow fall in huge, fluffy, flakes out of the sky. I suppose the snow and frigid temperatures they are forecasting means that we’ll be waiting quite some time for even spring-like weather. I’ve been craving tomatoes lately and found some today that actually smell like tomatoes are supposed to smell. Since I’ve been longing for summer food I thought I would make a simple tomato and onion salad with the garlic olive oil and balsamic vinegar that my husband bought me for Valentine’s Day. That combined with baked chicken breasts stuffed with sheep’s milk cheese, herbs, and sun-dried tomatoes is the perfect pseudo summer meal.

Tomato & Onion Salad

3 Medium Vine Ripened Tomatoes, sliced

1/4 Red Onion, sliced thinly

1 Tbsp. Fresh Basil, sliced thinly (chiffonade)

Drizzle of Olive

Drizzle of Balsamic Vinegar

Plate sliced tomatoes and onions, sprinkle with basil. Drizzle with olive oil and balsamic vinegar. Refrigerate.

Stuffed Chicken Breasts

Pre-Heat Oven to 350 degrees.

4 Boneless, Skinless Chicken Breasts

1 Block of Sheep’s Milk Cheese

4 Sun-Dried Tomato Halves, chopped

2 Tbsp. Red Onion, chopped finely

1 Tbsp. Fresh Oregano, chopped

1 Tbsp. Fresh Basil, chopped

2 tsp. Garlic, chopped

1/2 tsp. Dried Thyme

Sea Salt & Pepper

Olive Oil

Rinse and dry chicken breasts. Place between two pieces of parchment or plastic wrap and flatten to about 1/2 inch. Set aside.

Place cheese, tomatoes, onion, garlic, oregano, and basil in a medium bowl. Drizzle with olive oil and sprinkle with about 3 or 4 grinds of pepper.

Stir together thoroughly and spread on one end of the chicken breasts.

Fold the plain end up and over the filling, tucking in the filling as you go. Place in a prepared dish. Drizzle with olive oil and sprinkle with sea salt, pepper, and the dried thyme.

Bake for 40 minutes. Remove from oven cover with tin foil and allow to rest for about 8-10 minutes before serving.

Lazy Tuesday Pasta

We’re just coming off of a four-day weekend and although they are always a welcomed relief from our hectic schedules, the day after when things have to get back to normal seems to draggg by. Sort of like our bodies and minds are putting the brakes on and yelling, “No,I’m not ready to get back into the regular swing of things just yet!”  My whole day has been like that. Plus, it’s cold outside and I walked the dogs 4 miles in a windy snowstorm which quite frankly, sucked the life right out of me.

I spent the remainder of the day forcing myself to clean house and then sat on the couch and consumed an entire Big Hunk (yes, they are dairy-free & gluten-free) while reading my new book, “The Proper Care and Maintenance of Friendship” by Lisa Verge Higgins.

Now it’s coming around to dinner time and I am just as lazy as I was earlier today. Rather than scrambling eggs or making sandwiches, also very easy for a day like this, I believe that lazy, cold days are perfect for pasta. If I’m lucky, I’ll even be able to eat it without looking and continue to read my book.

Lazy Tuesday Pasta

About 20 minutes start to finish. Feeds 2 people.

About 1/2 Package Tinkyada Spinach Spaghetti Style Pasta

2 Tbsp. of Garlic Olive oil, plus more for drizzling

1/2 Sweet Onion, sliced thinly

1/2 Large Red Bell, sliced thinly

3 Sun Dried Tomato Halves, chopped, about 2 Tbsp.

1 Tbsp. Fresh Garlic, chopped or 1 1/2 Tbsp. organic chopped garlic in the jar (love it!)

1 1/2 Tbsp. Fresh Basil, chopped

1 1/2 Tbsp. Fresh Oregano, chopped

(I also added 1/2 of a grilled chicken breast because I had it left over in the fridge.)

1 or 2 Grinds of Sea Salt

A Few Drizzles of Garlic Olive Oil & Balsamic Vinegar

Fresh Parsley to Finish

Fill a medium pot with water and about 2 tsp. Sea Salt. Bring to a boil. While you’re waiting for the water to boil, slice and chop vegetables, herbs, and garlic. Once the water begins to boil, add pasta and cook for 15 minutes (I always follow the package directions for gluten-free pasta.)  Drain and rinse, set aside until vegetables are done. It won’t take long, the pasta was still hot when I plated everything.

While the pasta is cooking, pour 2 Tbsp. of Garlic Olive Oil in a large skillet and heat on medium to medium  high. Add onions and peppers and saute until onions are almost translucent. Add sun-dried tomatoes, garlic, basil, oregano, and chicken breast. Continue sautéing until herbs have wilted and tomatoes and chicken are heated through. Season with 1 or 2 grinds of sea salt and plate. Once plated, drizzle lightly with garlic olive oil and balsamic vinegar.

Rich & Spicy Chili With Cinnamon Rolls

For some reason, chili and cinnamon rolls go together beautifully. I’m not talking about canned chili and a cinnamon roll that came out of a tube either. I’m talking chili from scratch, and warm cinnamon rolls straight from your own oven that have come from the work of your hands.

When I first entered into the gluten-free world I was shocked by some of the baked items I found in the gluten-free freezer section of the grocery store. Seriously, who buys this stuff? On top of that, I’m also dairy-free, which adds another frightful dimension to trying to figure out what to eat. Don’t get me wrong, there are gluten-free choices out there on the shelves and in the freezer sections that are do-able. Some are even quite good. But, with that said, I typically prefer to do my own baking and cooking, control my own ingredients. And when I buy something packaged, I usually doctor it up with my own ideas.

Once I ventured out and learned the science behind gluten-free baking, it opened up a whole new world. I have always loved to cook and bake and was used to doing things a certain way. Gluten-free baking can be challenging. If you like to take gluten recipes and transform them, it can take a lot of trial and error before you come up with a satisfying recipe. But once you do, it’s incredibly rewarding! You can teach an old dog new tricks! Pat yourself on the back, do a happy dance, feed your friends and family… Anyone can throw together an easy wheat, sugar, baking powder, and butter recipe for crying out loud. It’s predictable. It does all the work for you. But gluten-free baking? It can be a wild card, it’s exciting, it makes you use your noggin’. That’s what this dinner is about. A reward for hard work and trying something new “ish”, and the great satisfaction it brings when you’ve created something special with your own hands.

Rich & Spicy Chili

1 lb. Ground Beef, I like to use extra lean

1/2  lb. Ground Hot Sausage, make sure it’s gluten-free

1 Medium Onion, diced

2 Stalks Celery, sliced down the middle & diced

1/2 Large Red Bell Pepper, diced

4 Cloves Fresh Garlic, smashed & diced

2 14.5 oz. Cans of Fire Roasted Tomatoes

6 oz. Can Tomato Paste

7 oz. Can Mild Roasted Green Chilis

2 15 oz. Cans Kidney Beans

1 15 oz. Can of White Beans

15 oz. Beef Broth, make sure it’s gluten-free, you may need to add 1/2 cup or so more during the simmering process

3 Tbsp. Chili Powder

1 tsp. Dried Parsley

1/2 Tbsp. Sea Salt

1 tsp. Dried Basil

1 tsp. Dried Oregano

1/4 tsp. Ground Pepper Medley

1/2 tsp. Crushed Chili Pepper

Drizzle about 2 Tbsp. of olive oil in a large Dutch Oven, heat on medium to medium high heat and brown the hamburger and hot sausage. While the meats are browning, prepare the vegetables, garlic, and gather the seasonings. Set aside.

Once the meat mixture is browned, remove from pot and set aside. Leave browned bits and drippings in pot. Add onions, pepper, celery, and garlic and saute until onions are translucent.

Drain the beans, set aside.

Pour both cans of roasted tomatoes and the tomato paste in a blender and puree until smooth, set aside.

Once the vegetable mixture is sautéed, add the drained beans, green chilis, spices, meat, and sauce. Stir until combined.

Bring to a boil, reduce heat, and slowly simmer for 4 hours stirring occasionally.

This is what it will look like after 4 hours.

Gluten-Free & Dairy-Free Cinnamon Rolls

Makes about 11 large rolls.

Pre-heat oven to 350 degrees.

(If you’re not dairy-free, you can use real butter. I haven’t tried it though, it may alter the outcome.)

For The Rolls:

4 Tbsp. Earth Balance Natural Butter Spread

1/2 Cup Sugar

1 Cup Almond Milk,warmed but not hot to the touch

2 Eggs

1/2 Cup Canola Oil

2 tsp. Pure Vanilla

1 1/2 Tbsp. Yeast, dissolved in the warmed almond milk

1 Cups Sorghum Flour

1/2 Cup Mama’s Almond All Purpose Gluten Free Flour

2 Cups Potato Starch

1/2 Cup Tapioca Flour

4 tsp. Xanthan Gum

4 tsp. Baking Powder

1 tsp. Sea Salt

Cream butter and sugar in an electric mixer on high until thoroughly combined and fluffy.

Warm the almond milk lightly, not hot and add yeast. Stir and let rest while you’re measuring the flours, etc. Measure the sorghum flour, almond flour, potato starch, tapioca flour, xanthan gum and salt in a medium bowl and whisk together. Set aside.

To the creamed mixture, add the eggs, oil, vanilla, and milk/yeast mixture. Mix on medium speed scraping down bowl at least once, until combined. It will look curdled.

With the mixer on low, slowly add the flour and scrape down bowl. Mix on high until thoroughly combined (about 1-2 minutes). Dough will be sticky.

Next, flour a piece of parchment paper and scoop dough out onto paper. Flour the top of the dough and pat down. Flour a rolling-pin and roll the dough into a 21×13 oblong “ish” form.

For The Filling:

4 Tbsp. Earth Balance Natural Butter Spread

1 3/4 Cups Dark Brown Sugar

2 Tbsp. Ground Cinnamon

Place the butter in a small dish and stir until softened enough to spread with the back of a spoon.

Once it is softened, spread carefully all over the rolled out dough.

Sprinkle the dark brown sugar over the entire surface. Smooth with fingers. Sprinkle with cinnamon.

Using the parchment paper to assist you, slowly begin to roll up the long sides of the dough. As you go along, tuck the dough toward the paper so that the roll doesn’t end up too loose.

Once it is rolled up completely, pat the ends in so all of the filling doesn’t spill out and smooth out the roll a bit.

Cut into 1 1/2 inch slices and carefully place in a greased 9×13 glass dish, some of the filling will try to sneak out. Place a small dollop of dairy-free butter on each one.

Cover very lightly with sprayed plastic wrap, leaving edges loose, and let rest for 30 minutes on top of stove. Bake at 350 degrees for 28-30 minutes or until lightly browned and when you press in the center it feels firm with just a little give. If you over cook them they’ll be dry, and if you under cook them they’ll deflate.

Remove from oven and allow to cool almost completely before frosting.

I like to frost mine when they are still just a little bit warm on the inside.

For The Frosting:

About 4 Cups Powdered Sugar

About 4 Tbsp. Dairy Free Butter

About 4-6 Tbsp. Almond Milk

About 2 tsp. Almond Extract

Melt butter in microwave and add to powdered sugar, add almond extract, and about 2 Tbs. of the milk. Whisk until completely smooth. Add more almond milk if necessary to make a good spreading consistency, but not too thin. Dollop onto cinnamon rolls and spread carefully with spoon. Make sure someone you love gets to lick the spoon!

Gluten Free Onion Rings

Fried food. Naughty, I know. But oh so good. This is the first year of my life that I have ever deep-fried anything. Can you believe it took me 42 years? My mom bought me a Dutch Oven for Christmas last year and then I ran across a gluten-free doughnut recipe on the internet where the woman was using a Dutch Oven to fry them. I was beside myself with excitement. It brought back instant memories of my Grandma frying and frosting absolutely mouth-watering, delicious, doughnuts for us when I was little.

Once I set aside that small amount of fear I had about dealing with 350 degree oil on my stovetop…I got right to work. First, I made glazed doughnuts, then apple fritters, then onion rings. (Doughnut recipes to be posted in the future…) I’ve made the onion rings a few times with different types of batters and egg and flour dredges. The battered onions come out of the oil crispy but as they sit, they get too soft for my liking. I’ve found that the egg and flour dredges mixed with gluten-free bread crumbs stay nice and crispy. Tonight I served the onion rings with a grilled hamburger and tangy sauce on the side. These would be great for a little get together too. If people like to gather around your kitchen counter like they do at my house, you could fry them while you’re visiting and people could snack and drink a good beer. You could even put some of your guests to work…those are the best parties!

Gluten Free Onion Rings

1 48 oz. bottle of Canola Oil

2 Cups Mama’s Almond Gluten Free All Purpose Flour, or your choice of GF flour

1 Cup Gluten-Free Bread Crumbs (*See note below)

2 Eggs

1/4 Cup Almond Milk, or rice, or regular milk if you aren’t dairy-free

4 Tbsp. Sea Salt

1/2 Tbsp. Garlic Powder

1 tsp. Baking Powder

1 tsp. Chicago Steak & Chop Seasoning, or your favorite steak seasoning

Dipping Sauce:

Whisk together 1 cup light mayo, 1/2 cup of BBQ sauce (I used Sweet Baby Ray’s Honey Chipotle), 1/4 cup ketchup, 1 tsp. cayenne pepper (or more if you like it spicy).


Pour oil in a Dutch Oven or deep, heavy pot. You could also use a deep fat fryer if you own one. Heat oil slowly to 340-350 degrees. Use a thermometer.

Onion Rings:

While the oil is heating, pour 1 cup of the gluten-free flour on a dinner plate. Add 1 Tbsp. of the sea salt and mix together with fingers, set aside. In a medium bowl, add 2 eggs and 1/4 cup almond milk and whisk, set aside. In another dish or on another dinner plate, add the remaining cup of gluten-free flour, the gluten-free bread crumbs, the remaining sea salt, garlic powder, baking powder, and Chicago Chop & Steak seasoning, mix and set aside. *You can use leftover gluten-free bread for the crumbs, just make sure they’ve been dried and crushed completely. Mine were made from a boxed mix for french bread that I bought and didn’t like. (Gluten Free Pantry French bread & Pizza mix. Didn’t like the bread at all but it works great for bread crumbs.)

Slice three large onions. If you’re serving this with dinner, it’s about an onion a person. If you’re doing them for a party as an appetizer, then I would use about 1/2 onion per guest. This is the size of the onions I used. Not huge, but large.

Peel and cut into 1/2 inch (or so) slices. I try to keep mine about two rings thick. Don’t worry about the thick middles. They also fry up nicely. First, coat the onion with the salted flour.

Next, dip carefully in the egg mixture.

I changed the egg bowl to a larger one on the 2nd dipping because it was a bit too tight. After you’ve dipped the floured onion in the egg mixture, place it in the last flour mixture and coat completely. I turned mine over a couple of times and pressed it into the coating.

Once the oil is heated between 340 and 350 degrees do a tester onion. After it’s been dredged lower it carefully into the oil. When it begins to brown, turn it over with a slotted, metal spoon or spatula. Once it has browned to your desired color, remove carefully from the oil and place it on a baking sheet covered in layers of paper towels. Salt with sea salt. Taste. Mine needed to cook just a bit longer. The onion was still a little too crisp. I also decided that I wanted a bit more coating on the next batch.

Go through the process with the remaining onions, cooking 3-4 at a time. You want plenty of room in the frying oil for them to move around and also, if you load too many in there, the temperature will drop too quickly leaving you with soggy onion rings.

As you fry several batches the oil will get darker because of the bits of coating that fall off of the onions. This is normal. Also, keep an eye on the oil temperature. You want it to stay between 230-240 degrees while frying. After a couple of batches, I waited a few minutes to allow my oil to heat back up to the desired temperature. DO NOT turn up your stove. This can heat the oil too quickly, it can get too hot, and you could end up having a very scary problem on your hands.

Remove each batch from the oil carefully, place on the paper towel lined baking sheet and season with salt. I also salted the paper towels so that I wouldn’t have to flip the onion rings over to salt them on the bottom. You can also keep them warm in a 200 degree oven once they’ve been salted, crack open the oven door though to allow any moisture to escape.

Spicy Sausage & Cabbage Soup

Our winters last anywhere from about the end of October through the end of March, sometimes even into the beginning of April. There are years when I worry that it’s going to drag on forever and things will never warm up and bloom. Winter always makes me want to hibernate in the kitchen. I love to fill our house with the scents of baking bread, cookies, pies, soups, and stews.

Steaming, fragrant, homemade soup served alongside a warm roll or large slice of french bread slathered in butter (dairy free for me of course) on a chilly winter day…it gives me the warm fuzzies just thinking about it. Soup is soothing and comforting. Typically the first thing we crave if we’re not feeling well, and there’s a reason for that. Soup equals love and comfort, in my mind anyway. If you’re lucky enough to come from a “foodie” family, it’s the first thing your mom or grandma make for you if you’re not feeling well. It’s comforting on a cold day, calming on a stressful day, and a perfect gift for someone you care about that is going through a hard time in life.It’s a labor of love and you can taste it in every, soothing drop.

Spicy Sausage & Cabbage Soup

2 Pkgs. Al Fresco Chipotle Chorizo Chicken Sausage With Mango and Adobo, sliced on the diagonal

1 Whole Red Onion, diced

1/2 Red Bell Pepper, diced

3 Medium Red Potatoes, cubed

3 Large Italian Kale Leaves, rough chopped

1/2 Cabbage, rough chopped

1 Tbsp. Oregano, torn into pieces

3 Garlic Cloves, crushed and diced

2 tsp. Crushed Red Pepper Flakes

3 32 oz. Boxes of Chicken Broth, make sure it’s gluten-free I use the organic Pacific brand

About 2 Tbsp. of Sea Salt

Several Grinds of Pepper

About 3 Tbsp. Olive Oil

Heat olive oil in dutch oven on medium to medium high heat. Add sausage and brown.

Remove from dutch oven and set aside. Add onions, pepper, and garlic to dutch oven and saute until onions are almost translucent.

While the onion mixture is cooking, chop the Italian kale and potatoes.

Slice the cabbage.

Add the sausage, potatoes, kale, cabbage, oregano, and hot pepper flakes to the onion and pepper mixture in the dutch oven and combine.

Add the 3 boxes of chicken broth and bring to a boil. Lower the heat to a low to medium boil and cook until potatoes are fork tender, about 20 minutes or so. Add the salt and pepper and serve with warm gluten-free rolls or french bread.