Fishing Creek Herb Guild

2015 Cookbook
Jalapeno Popper Dip

2 (8 oz.) blocks cream cheese -room temp
1 c. mayonnaisse
1 c. shredded Mexican cheese blend
1/2 c. Parmesan cheese
1 (4 oz.) can chopped green chilis
1 (4 oz.) can chopped jalapenos or 1/2 c. fresh
salt, pepper
1 c. Panko bread crumbs
1/2 stick butter, melted
1/2 c.Parmesan cheese
1 t. parsley

Preheat oven to 375. Spray a 2 qt. casserole dish with cooking spray oil.
Mix together 1st six ingredients. Do not drain cans. Season to taste. Mix until smooth.
In a bowl mix bread crumbs, butter, parsley and other 1/2 c. parmesan cheese.
Sprinkle crumb mixture evenly over the dip filling. Bake for 20 mins. Serbe with crackers.

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Sheet Pan Sausage and Peppers

This recipe is simple to make yet full of flavour. It’s perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

This post has been sponsored by Aidells® and The Wine Group. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.

Summer is my favourite time of the year. Once it arrives my whole life changes. It becomes all about gardening and visiting farmers markets. The fresh produce during the summer season is mesmerizing. I cannot get enough of it.

One of my absolute favourite vegetables is bell peppers. Honestly, I could eat them every single day and never tire of them. They taste best during the summer, typically from about July to September. They pair perfectly with so many things, but they pair best with sausages.

I swung by Kroger to pick up supplies for this post. I grabbed some Aidells® Sausage, as well as some Trapiche wine. I knew exactly what I wanted to make and it included sausage, peppers, and wine. I know right, it’s the perfect combination of ingredients.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

This recipe is so easy to make. It uses a sheet pan, so it’s a one pan recipe. Those are always the best recipes if you ask me. Sheet pan recipes are all the rage right now. People are digging them. It’s become a serious trend in the foodie world. I’m not kidding, we take sheet pans seriously.

Usually I tend to scoff at trends. I hate following them. However, this one is something I am already do. Apparently I’m ahead of the curve. While this trend may be new to bloggers, it’s a technique that’s been around forever, and a day. It’s old hat. Not kidding, sheet pans are old hat.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

Us “old gals” have been using sheet pans forever. Want to know why? Not because it’s trendy, but because it’s cheap and easy. There, it’s out there for the world to see. Most busy moms have pulled a rimmed sheet pan out and dumped dinner on it at one time or another.

The reason behind using a rimmed pan is so nothing spills over. The reasoning for using them for dinner is it’s super simple, you can toss everything together quickly, and you only have to wash one pan. It’s popular because it’s easy and no fuss. No one has time to fuss these days.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

For this recipe I used Aidells® Sausage and Trapiche wine. I wanted to make a grown up sausage and peppers recipe. So I made an easy red wine mix to pour over the pan half way through the cooking process. This gives it just enough time to get some serious zing.

Nothing beats sausage and peppers, except for boozy sausage and peppers. This recipe will knock your socks off. Not even kidding. The Cajun sausage combined with the red wine is sheer perfection. The sausage is the yin to the wine’s yang. I mean that in the best possible way.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

You are going to want to dive right into this recipe. You may want to invest in a giant fork before you make this. One that can grab as much of the sausage and peppers as possible. Dig in and take the biggest bite you can. You won’t regret it. Not one little bit.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

Aidells® Sausage is naturally smoked, all-natural chicken, real fruits and vegetables, and herbs and spices. It’s also gluten free with no nitrites or added hormones.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

Cupcake® Wines and Trapiche Wines are luscious, creamy, silky and complex wines. They are perfect for celebrating, or for making any occasions special.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

Whip up this recipe as soon as possible. It’s the perfect way to savor the summer. Swing by Kroger and grab some Aidells® Sausage and Cupcake® Wines. Then head into the kitchen to whip this up. You can also make this on the grill. Which is the perfect way to savor the summer.

Sheet Pan Sausage and Peppers from cravingsofalunatic.com- This recipe is simple to make yet full of flavour. It's perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe. (@CravingsLunatic)

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Sheet Pan Sausage and Peppers
 
Prep time
Cook time
Total time
 
This recipe is simple to make yet full of flavour. It’s perfect to eat on its own, or pile it high on a hoagie bun. One pan, a few simple ingredients, and you have the perfect lunch or dinner recipe.
Author: 
Recipe type: Main Course
Cuisine: Sausage and Peppers
Serves: Serves 6 to 8
Ingredients
  • The Wine Mixture:
  • 1 cup Trapiche Wine, red
  • ¼ cup good quality balsamic vinegar
  • ¼ cup oil
For the sheet pan:
  • 2 packages of Aidell's Cajun Sausages, slice into rounds
  • 1 green pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 yellow pepper, sliced thinly
  • 1 orange pepper, sliced thinly
  • 1 sweet onion, sliced thinly
  • 2 shallots, sliced thinly
  • ¼ cup olive oil
  • Salt and pepper to taste
Instructions
  1. The Wine Mixture:
  2. In a measuring cup combine the wine, vinegar, and olive oil. Whisk. Set aside. You will be pouring this over the sausage and peppers at the halfway point of cooking. Do not pour over when you first place the sausage and peppers in the oven. It's meant to be poured over the sausage and peppers halfway through the cooking process.
For the sheet pan:
  1. Preheat oven to 400 degree F.
  2. Line a rimmed cookie sheet with parchment paper.
  3. Slice the sausages, toss on the sheet pan, haphazardly is the best way.
  4. Slice the peppers, toss on the sheet pan, haphazardly is the best way.
  5. Slice the onion and shallots, toss on the sheet pan, haphazardly is the best way.
  6. Sprinkle salt and pepper evenly over the pan, to taste.
  7. Drizzle olive oil over top of the ingredients evenly.
  8. Place in the preheated 400 degree F oven, and cook for 20 minutes.
  9. Remove the sheet pan from oven. Whisk the wine mixture once again, and pour the mixture over top of the sausage and peppers. Place back in the oven. Cook for another 25 to 30 minutes. Be sure to stir once or twice during that time.
  10. It's done when the wine mixture starts to thicken, and the ingredients are perfectly browned.
  11. Remove the sheet pan from the oven.
  12. Serve with a big old spicy smile!
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Our August herb of the month was chicory, presented by Cecilia Kondrechek.
She mentioned that the food network program "The Chew" recently featured
chicory soup. Here's the recipe:




Lemon Loaf Lavandula
by Chef Wendy of Hope Hill Lavender Farm

Cake:  1/3 c. butter, 1 c. sugar, 2 eggs, 1 T. grated lemon rind, 1 t. dried lavender buds, 2.5 c. sifted flour, 1 T. baking powder,
1/2 t. salt and 1 c. milk.

Preheat oven to 325. Grease a 9x5x3 loaf pan. Cream the butter and sugar until soft. Add eggs one at a time beating unil smooth.
Add the rind and lavender. Combine flour, baking powder and salt. Alternately add the dry ingredients and the milk. Mix together, don't overbeat. Pour batter into loaf pan and bake 1 hour.

Glaze:  1/2 c. sugar, 1/2 c. lemon juice, 1/2 t. lavender and 1 T. grated lemon rind.

Combine glaze ingredients into a small pan. Boil stirring constantly.
When the sugar is dissolved, remove from stove. When the cake is done, poke holes in the top of loaf with a toothpick.
Pour the glaze slowly over the top of loaf until all of it is absorbed. Remove from pan after loaf cools. It's best to let it sit 10-12 hrs. before slicing. 
HERBES DE PROVENCE BLEND
Makes ½ cup

2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon dried rosemary
2 tablespoons dried lavender flowers

Combine all ingredients in a blender process on a low to medium setting for about 10 seconds or until the lavender has been broken down into very small pieces. Store in an airtight container.

Escalloped Corn by Chef Nancy Gale
2 T. sugar        1/2 t. salt            1/4 c. flour
1.5 c. milk    2 beaten eggs     3 T. melted butter
1 can cream style corn     can of green chilies
herbs (your choice)
Mix all ingredients in a baking dish. Place dish in
a pan of hot water to bake slowly until browned
and like custard.

Chef Susan Brook's Pumpkin Cake

 

4 eggs                         

2 cups granulated sugar

1 cup vegetable oil

2 cups canned pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

¾ teaspoon salt

 

Icing:

3 ounces Neuchatel cheese*

¼ cup plus 2 Tablespoons margarine

1 teaspoon vanilla

2 cups confectioners’ sugar

½ cup chopped toasted walnuts

 

Beat eggs, granulated sugar, oil and pumpkin. Add flour, baking powder, baking soda, cinnamon and salt. Bake in 13 x 9 x 2 inch pan at 350 for 30-35 minutes.

Cool. Spread with icing. Sprinkle with chopped nuts.

  

Recipe from (Dorothy M. Miller, Virginville #1832, in 125th Anniversary Pennsylvania State Grange Commemorative Cookbook, 1998)

 

*NOTE: original recipe calls for cream cheese in frosting, but I used Neuchatel to save on fat calories.