Rosemary Bread Stuffing

Ingredients:

2 Celery Stalks finely chopped

2/3 cup of Chicken Broth
1/2 cup sliced baby Portabello Mushrooms

2 tbsp butter

1/4 tsp. Garlic Powder

3/4 tsp. Paprika

1/4 tsp. Rubbed Sage

1/8 tsp. (A dash) of Nutmeg Powder

1 tsp dried Parsley

1 tsp. Sea Salt

1/4 tsp. Crushed Red Pepper

1/8 tsp. Cumin

8 slices of loaf bread toasted and cubed into 1/2 inch pieces

Finely chopped Celery Leaves from one large head of Celery
3 sprigs of fresh Rosemary, leaves stripped and finely chopped

Directions:

Preheat a large skillet on medium heat, melt butter and add all ingredients except chicken stock and bread pieces. Cook the saucy mixture for 5-7 minutes or until celery is fork tender. Add chicken broth and allow mixture to reduce slightly, approximately 3-5 minutes. Add bread pieces cover and remove from heat, allow to sit 5 minutes. Stir and cover, allow to sit an additional 5 minutes. Ready to serve or use as a stuffing for pork or chicken. Serves 4 as a side dish or 4-6 if using as a stuffing.

Hot Dogs and Sauce

This simple but tasty take on Hot Dogs is a recipe that has been handed down for generations in our family. It's inexpensive, easy and awesome.

Ingredients:

1 pack of Hot Dogs

1 pack of Hot Dog Buns

1 medium Onion diced

2 15 oz cans of Tomato Sauce

1 tbsp. Worcestershire Sauce

1 tbsp. Yellow Mustard

1 tbsp. Apple Cider Vinegar

1 tbsp. Butter

1 tsp. Brown Sugar

Directions:

In a large pot combine all ingredients except Hot Dogs and buns. Bring mixture to a boil, stirring occasionally. Cut 3 slits in Hot Dogs and add to the sauce. Reduce to a simmer for 20 minutes or until sauce has thickened. Place Hot Dogs in buns, cover with sauce mixture and serve.

Savory Braised Celery

The best way to enjoy celery

Ingredients:

8 Celery Stalks with leaves
1/2 cup Beef Broth
1 Lemon (zest and juice)
1 tbsp. Butter
1 tbsp. Dried Onions
1/2 tsp. Black Pepper
1/2 tsp. Salt
1/4 tsp. Garlic Powder
1/4 tsp. Red Pepper Flakes


Directions:

Clean celery stalks including the leaves. Cut the leaves off of stalks and set aside. Using a vegetable peeler, remove the stringy membranes from the back of the celery stalks. Cut stalks diagonally into 1/2 to 1 inch pieces. Mix celery, lemon juice and zest in a bowl, cover and refrigerate for one hour. Finely chop the celery leaves set aside in the fridge (to be used later).

Heat butter in a large frying pan on medium to high heat. Add celery and lemon mixture and all ingredients except the beef broth and celery leaves. Cook until celery is al dente, about 5-7 minutes. Add broth and celery leaves and cover continuing to cook for an additional 5-7 minutes. Remove cover cook another 3-5 minutes until broth reduces somewhat and begins to thicken. Remove from heat and serve.  Salt and pepper to taste. Approximately 4 servings