Cooking Method: Sautéing

Bloody Mary Sausage Casserole

Bloody Marys aren’t just for breakfast. This Bloody Mary Sausage Casserole uses spicy Bloody Mary mix, which gives it a nice kick. The bacon-wrapped sausage is braised in the oven with white beans, a perfect combination.

By Leslie Blythe

Stuffed Acorn Squash with Sausage and “Rice”

Acorn squash is rich in antioxidants, which can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers. I love acorn squash and I made this Stuffed Acorn Squash with Sausage and “Rice”. The squash is roasted until tender, and then stuffed with a mixture of Italian sausage, mushrooms, riced cauliflower, and fresh herbs. Serve it with a side salad for the perfect easy dinner.

By Leslie Blythe

Chicken Biryani

In a traditional chicken biryani, richly spiced and perfectly fluffy basmati rice is lavished with butter and studded with dried fruit. The saffron-and-spice-infused rice is layered with sauced chicken, and the two are cooked together before being topped with fried onions and chopped herbs. However, it takes time to develop deep flavor by steeping whole spices and cooking the components in stages. This version, uses chunks of boneless chicken thighs and skipped the lengthy marinating. The onion is sautéed instead of deep-frying and then the chicken is browned in the same skillet. This dish is garnished with fried onion, fresh mint and cilantro, and an herby yogurt sauce.

By Leslie Blythe

Couscous, Cherry Tomato & Herb Salad

This Couscous, Cherry Tomato & Herb Salad is a perfect accompaniment to all sorts of grilled meats and vegetables. You can make the couscous, onion, and raisin mix 1 day in advance, and keep them separately in the fridge, just bring it to room temperature before serving.

By Leslie Blythe

Crisp Gnocchi with Brussels Spouts and Brown Butter

This Crisp Gnocchi with Brussels Spouts and Brown Butter is incredibly easy to make and also done in a single skillet. You begin by crisping the Brussels sprouts, then you set aside the sprouts to brown the gnocchi. Then add butter, honey, lemon, and a bit of red pepper flake and cook it until the butter browns,
searing the gnocchi until it's crispy and golden on the outside but soft and chewy on the inside. It gets topped with freshly grated Parmesan.

By Leslie Blythe

Creamy Pasta with Broccoli & Bacon

This Creamy Pasta with Broccoli and Bacon is quick and a wonderful weeknight dinner. It's sure to satisfy your whole family. Sun-dried tomatoes give it a tangy and subtly sweet flavor, which pairs well with the saltiness of the bacon. You can also add chicken breast if you want to add more protein.

By Leslie Blythe

Peach Parfait with Salted Graham Cracker Crumble

When peaches are in peak season during the summer, I like to serve them for dessert. I made this Peach Parfait with Salted Graham Cracker Crumble. I have to say the salted graham cracker crumble is so good I could eat it on everything! You could also serve this with ice cream instead of whipped cream.

By Leslie Blythe

Lemony Carrot and Cauliflower Soup

This Lemony Carrot and Cauliflower Soup is a recipe you can alter to suit your taste. It has miso paste stirred into it, which gives it a depth of flavor. I also added a splash of cream at the end, though that is optional.

By Leslie Blythe

PF Chang’s Chicken Lettuce Wraps

There was definitely a sign from above for me to make lettuce wraps. We had dinner at a friend's house and they make Korean meat wrapped in lettuce. My husband said it reminded him of PF Chang's Chicken Lettuce Wraps. The next day my mother arrived from the east coast and asked me if I could make lettuce wraps. On the third day, I opened my Instagram and the first post was from @brunchwithbabs, and guess what she was making!

P.F. Chang’s is the restaurant first credited with putting lettuce wraps on the food map, and this menu staple is one of the most-copied items in the restaurant industry. There is an interesting article called Facts About P.F. Chang’s That Would Surprise You.

By Leslie Blythe

Sloppy Ottos

Anyone that knows me well, knows that I make the best sloppy joes ever. It's a fact. I have been cooking lunch at a school since 2004 and I made sloppy joes on the first day. I feel like I "hooked" them! Though over the years, many kids are dubious. They don't like the fact that there are little green bits (green peppers) in them. I wised up and cut them up VERY small. Anyway, this is going way off on a tangent! I saw this recipe for Sloppy Ottos, which is a different version. It involves sausage and sauerkraut and the pretzel bun, which is the new thing. I have to say, they were really good and my Dad approved.

By Leslie Blythe