BUTTERNUT SQUASH + SAUSAGE SKILLET

I have to give credit, where credit is due, and this recipe is all thanks to Nathan. He put this together in the crockpot one night, and I swear when I came into the kitchen the following morning I was greeted with the best aroma ever. It was so good, I contemplated having some for breakfast! Ha! The ingredients may be simple, but the flavor is bold and its a great way to incorporate those end-of-summer vegetables at the local market or in your own garden. The savory sausage combined with the hearty and sweet butternut squash creates a dish that is perfect for fall. We enjoyed this dish over white rice because it really soaks up all the flavorful juice, but it could also be served over zucchini noodles, tofu noodles, or on its own for a low-carb option. Also, it should be noted, that Nathan prepared this entire dish in our crockpot because it has a non-stick aluminum insert with a browning feature (seriously, this crockpot is awesome and is one of our most used wedding gifts!!) . If you do not have a browning crockpot, you will need to cook your sausage in a skillet and then add to crockpot once browned. Either way, this recipe is super easy and full of fall flavor!

WHAT YOU NEED:

• 2 Tbs. olive oil

• 2 Lbs. Italian sweet sausage

• 4 Tbsp. sage

• 1 Tsp. fennel seed

• 1/4 Tsp. ground cloves or ground allspice

• Coarsely ground black pepper

• 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 4 cloves garlic, chopped

• 1 Tsp. crushed red pepper

• 1/4 Tsp. freshly grated nutmeg

• Salt

• 1/2 Cup chicken stock

WHAT TO DO:

1. Heat olive oil in your crock pot (this can only be done if you have THIS crock pot) if not, use a skillet

2. Once hot, add the sausage, breaking into large pieces

3. Add in sage, fennel seed and ground cloves

4. Cook sausage until browned

5. Add the squash, bell pepper, onion, garlic, crushed red pepper nutmeg, and salt & pepper to taste

6. Cook until vegetables soften, about 2-3 minutes

7. Add chicken stock and cover

8. Cook on low 2-3 hours, or until squash is tender

SAM'S SLOPPY JOES

I don’t know what came over me, but last week I got a craving for some good ole sloppy joes! I honestly can’t remember the last time I had one but I knew I needed to make them right away haha! Typically I just throw a bunch of things in a pot, add some tomato sauce, and call it a day..but this time I decided to actually give some thought to what I was doing and I’m sure glad I did because they turned out REALLY good! Like eat straight from the pot (which I caught Nathan doing a couple times) good! My version of Sloppy Joes is slightly sweet (from the Molasses) which is a fun twist on the traditional flavor! You can go the classic route and pile it high on your favorite toasted bun, but these Joes are also really good served over a baked sweet potato, a Yukon gold potato or even in a zucchini boat for a super filling low-carb option!

WHAT YOU NEED:

• 1 Tbsp. Extra Virgin Olive Oil

• 3-4 fresh garlic cloves, minced

• 1 medium onion, chopped

• 1 whole carrot chopped

• 1 red bell pepper, chopped

• 1 lb. ground beef (or ground turkey)

• 1 Tbsp. steak seasoning blend

• 1 Tbsp. red wine vinegar

• 1 Tbsp. Worcestershire sauce

• 2 Tbsp. Molasses

• 2 cups tomato sauce

• 2 Tbsp. tomato paste

WHAT TO DO:

1. Heat oil in a large skillet over medium heat

2. Once hot, add garlic until it becomes fragrant

3. Add onion, carrot, and red bell pepper to skillet. Sauté until onions are softened (5-7 minutes)

4. Transfer veggie mixture to bowl and set aside

5. Add meat and the steak seasoning to the same skillet

6. Once meat is browned, add the veggie mixture back to the skillet

7. Add red wine vinegar and Worcestershire sauce to skillet, and cook with meat and veggies for 5 minutes

8. Add tomato sauce, tomato paste, and molasses to skillet and stir to combine

9. Bring to a boil, then cover and reduce to a simmer

10. Cook until sauce reduces, and mixture becomes thick

11. Serve on a toasted bun, in zucchini boats, or over roasted sweet potatoes!

PESTO + RICOTTA ZUCCHINI ROLLUPS

If you’re anything like me, I’m always searching for new recipes to use fresh, in-season produce. This Pesto + Ricotta Zucchini Rollup recipe is not only super easy, but also incorporates extra summer produce you may have in your own personal garden or what you can easily find at end-of-summer vegetable stands. I like to make this recipe as a meal-prep dish for the week because its easy to pack for work lunches, but you could also prepare this for a dinner party as well since it makes a large portion. This dish is keto friendly/low-carb when served on its own, but is also quite tasty with a side of your favorite pasta or served over white rice. You can also make this recipe vegetarian by omitting the meat. When I have the time, I like to make my own pasta sauce and pesto for this dish, but feel free to use your favorite store-bought versions to cut back on time for a quick weeknight meal!

WHAT YOU’LL NEED:

• 2 TBSP. extra virgin olive oil

• 1/2 lb. spicy Italian ground sausage (or mild if you prefer)

• 1/2 lb. ground chicken (ground turkey or ground beef will also work)

• 2 cups tomato sauce, homemade or store bought

• 3-4 zucchini or yellow summer squash

• 1 cup whole milk ricotta cheese

• 1/2 cup Parmesean cheese

• 1/2 cup basil pesto, homemade or store bought

• 1/2 mozzarella cheese

• fresh basil, for serving

WHAT TO DO:

1. Preheat oven to 425 degrees F. Lightly grease a 9X13 baking dish

2. Heat olive oil in a skillet over medium-high heat. Add sausage and ground chicken, cook until browned. Drain if needed. Once cooked, reduce heat to low and add the tomato sauce. Simmer for 10 minutes or until the sauce thickens slightly.

3. While meat sauce is cooking, use a mandolin to slice the zucchini into 1/4 inch thick strips. Depending on the size of the zucchini, you should have around 30 strips. Lay zucchini strips flat on a paper towel lined counter and sprinkle with salt

4. In a medium bowl, combine ricotta, parmesean and pesto

5. Evenly spread a little over half of the meat sauce into the bottom of the prepared baking dish. Take 2 zucchini strips and lay them side by side lenghtwise, slightly overlapping. Spoon about 1 tbsp. of cheese mixture onto center of zucchini. Roll and place seam-side down in the baking dish. Repeat until baking dish is full or you have used all the zucchini strips.

6. If there is any cheese mixture leftover, you can evenly spread on top of rollups

7. Spoon the remaining meat sauce over the zucchini. Top with mozzarella cheese

8. Bake for 25-30 minutes, or until cheese has melted and is lightly browned.

9. Cool before serving and enjoy!

CELEBRATING FAMILY TRADITION WITH GRANDMA'S GOULASH

This shop has been compensated by Collective Bias, Inc. and its advertiser.  All opinions are mine alone.  This content is intended for readers who are 21 and over. #Yuengling190 #CollectiveBias #SpreadYourWings

Some of my most treasured recipes are those that have been passed on to me by my family, in particular my grandmother.  When I think back to our time together, most of my memories center around the kitchen.  Her pouring me a bowel of cereal while she drank black coffee in the morning, fixing grilled bologna and cheese sandwiches and always knowing I wanted extra sweet pickles on the side, and sharing family dinners around the old oak table reminiscing about times past.  Although I would give anything to share one more dinner with my grandma, making one of her recipes for my loved ones now, is the next best thing.  It’s like she is standing beside me in the kitchen, and it makes my heart so happy knowing I have a little piece of her with me always. 

One of my favorite recipes that has been passed down from my grandma is her famous goulash.  I remember as a kid, I could never get enough of this casserole.  I would request it anytime I knew I would be staying for dinner, and now, as an adult when I think of my grandmother, I think of her goulash recipe.  There’s just something so warm and comforting about a big bowl of grandma’s goulash with some melted cheddar cheese on top. Honestly, I could eat a bowl of this goodness every day and never get tired of it!

It’s all about coming up with just the right combination of red sauce, spices, pasta and ground beef to make the perfect goulash. Luckily, this dish is pretty forgiving and leaves you plenty of room to tweak the recipe to your own personal preferences, in fact that is why I added a touch of Yuengling Lager to my version of Grandma’s Goulash.  The lager adds a richness to the dish, and also enhances the aromas and flavor.  Not only does the Yuengling Lager makes the red sauce of this dish more flavorful, but the rich history that Yuengling is based upon makes it a great addition to my Grandmother’s beloved recipe.  

Yuengling has been brewing beer in Pottsville, PA since 1829, making them America’s Oldest Brewery. It is a family business, first and foremost, who really value enriching the local community as a way to help the members of their extended family thrive economically and socially. Today, Yuengling is operated by its 6th generation-all women, four sisters, who have combined over 60 years of brewery experience. They all grew up in the business, and I think it’s an interesting time for them to be leading a company as women, particularly in a male-dominated industry. You can read more about Yuengling, and the new female leaders HERE .This year, Yuengling will celebrate their 190th anniversary with exciting announcements and events, including the release of limited-edition, 190th Yuengling Lager beer cans. These 5 commemorative cans pay tribute to their enduring history, and the entrepreneurial spirit and relentless determination that has made them America’s older brewery. Right now, save $2.00 off 12 pack OR (2) 6 packs or $4.00 off (2) 12 pack OR a 24pk or (4) 6 pks. Please note that the offer may vary by state, so check your local store. Pick one up today to make this yummy recipe below!

Yuengling remains focused on the future of it’s business, while being inspired by their past.  And every time I make this recipe, I can’t help but being inspired by a strong female of our past family: my late grandmother.  This recipe, like the Yuengling brand itself, is based in rich history and family tradition. So from my family to yours, I hope you enjoy Grandma’s Goulash!  

WHAT YOU’LL NEED

• 8 ounces elbow macaroni

• 1 pound ground beef

• 1/2 pound mild Italian sausage

• 1 Tbsp. Olive oil

• 1 large onion, chopped

• 1 green pepper, chopped

• 1 can of sliced mushrooms

• 1 Tbsp. minced garlic

• 1 tsp. dried oregano

• 3 Tbsp. worcestershire sauce

• 2 Tbsp. brown sugar

• 1/4 tsp. dried red pepper flakes

• 1/2 tsp. garlic salt

• 2 (10 ounce) cans tomato soup

• 1 (6 ounce) can tomato paste

• 1 cup Yuengling Lager

• 2 cups Italian cheese blend

• 2 cups shredded sharp cheddar cheese

WHAT TO DO:

1. Preheat the oven to 350 degrees.

2. Cook the macaroni noodles until it is al dente (about 6-8 minutes), and drain

3. Add olive oil to a skillet on medium heat.  When hot, add garlic and cook until fragrant (1-2 minutes)

4. Add the onion, bell pepper, and oregano and cook 4-5 minutes

5. Next add the ground beef and sausage, continue to cook mixture until meat is browned.  Drain off any fat

6. In a small bowl, combine worcestershire sauce, sugar, pepper flakes, garlic salt, tomato soup, tomato paste, and Yuengling lager and mix to combine 

7. Add the tomato mixture to meat mixture, stir well and let simmer 8-10 minutes

8. Spray a 9x13 casserole dish with cooking spray.

9. Spread the pasta over the bottom of the prepared pan.

10. Sprinkle Italian cheese blend over the pasta.

11. Spread the meat sauce over the pasta and cheese. 

12. Cover the pan with foil and bake for 45 minutes.

13. Remove the foil, sprinkle the cheddar cheese over the casserole and bake for an additional 5-10 minutes, uncovered, until the cheese is melted.