Pork

Garlic Butter Italian Sausage Sandwiches (slow-cooker)

Cooking Italian sausages right in your slow cooker equals the most tender, flavorful and simple supper!  Plus, since there is basically no prep work involved (besides slicing the bell peppers and onions), you simply add the minimal ingredients to your pot, cover and be about your day!  You can welcome yourself home to the delightful smell of a gourmet dinner and it’s also great for a crowd!

*serves about 10 people.  If wanting something other than sandwiches, or for leftovers, you can serve over al dente noodles or polenta.

The Starting Lineup

  • 2 packages Italian sausage links (appx 10 links, sweet, mild or spicy)
  • 24oz jarred Italian diced tomatoes (I love Racconto organic San Marzano’s)
  • 3 Bell peppers, cut into strips (I used red, orange and green)
  • 1 large onion, sliced
  • 1/2 cup pepperoncini’s 
  • 1 tsp each salt, pepper and garlic
  • 10 slices provolone or mozzarella cheese
  • 10 hoagie rolls
  • 1 container garlic butter (often found in deli or bakery section)

To your slow cooker: add in the sausage links and top with the sliced bell peppers, onions, pepperoncini’s and the seasonings.  Pour the jarred Italian diced tomatoes over top and set to low for 6-7 hours or high for 4-5.

On a baking sheet, split the hoagie rolls and generously slather on the garlic butter to each side.  Place under broiler for 1-2 minutes until just golden brown.  Fill each roll with a sausage and your desired amount of sauce and veggies.  Top with the cheese and place under your broiler for another 1-2 minutes.  Serve immediately.  Enjoy!

ItalianSlowCookerSub

French Onion Meatballs (slow cooker)

Meatballs!  You can never go wrong serving meatballs.  Whether it’s for an appetizer, a hot sandwich, atop a pizza, with lingonberry jam (I can go on and on), it is rarely served with creamy, dreamy, buttery mashed potatoes…and why not??

Given we are still in the middle of winter (those poor people in the 2019 polar vortex right now, I shouldn’t be complaining), I am craving a warm bowl of anything!  When you combine these ingredients together, along with the work of your slow cooker, you end up with tender meatballs and a rich, onion and mushroom gravy that pairs perfectly with mashed potatoes.  I always like to add that extra touch of the melty Swiss cheese for a more authentic French Onion flare, but feel free to omit if desired.  Just don’t tell me or I’ll deem you crazy. 😉

 

*If you’d like, and have the time, sauté the onions on low with a couple of tablespoons of butter and a pinch of salt until caramelized.  Add these to the slow cooker, along with the other ingredients, in the beginning versus rawEither way, it’s delicious! 

The Starting Lineup

  • 1 ( 30oz) bag homestyle meatballs, frozen
  • 1 large sweet onion, sliced thick
  • 12 oz container fresh mushrooms, quartered
  • 2 cans low-sodium cream of mushroom soup, plus 1-1/2 can milk
  • 1 packet dried onion soup mix, low-sodium if possible
  • 2 teaspoons ground black pepper 
  • 1 package sliced swiss cheese
  • Fresh parsley, chopped

Spray your slow cooker with non-stick spray.  Layer in half of the onions and mushrooms, followed by the frozen meatballs and then the remaining onions and mushrooms.

In a large bowl, whisk together the cream of mushroom soup, dried onion soup mix, milk and pepper.  Pour overtop the meatballs.  Set to low for 6 hours, stirring once or twice.

30 minutes prior to eating, layer the swiss cheese overtop.  Recover and allow to melt.

Serve in a bowl with buttery mashed potatoes or wide egg noodles and a sprinkle of parsley, enjoy!

frenchonionmeatballs

Pumpkin, Bacon & Sage Alfredo Gnocchi

This creamy, smoky recipe is the ultimate Fall-inspired adult dish.  We all have seen pumpkin used in just about every which way (after all, it’s Fall y ‘all!), but I’d like to incorporate its savory side to the mix.  So what a better way to introduce it than to fluffy pillows of gnocchi and crispy bacon and sage!

So before you’re on the couch this Thanksgiving, enjoying that pumpkin pie and the 5th replay of National Lampoon’s Christmas Vacation that day (I know I’m not the only one), try this dinner out.  You will impress!

The Starting Lineup

  • 2 (17.6oz) packages gnocchi, cooked to package directions (or a 16oz pckg pasta of choice)
  • 8 strips bacon
  • 1 Tablespoon butter
  • 12 sage leaves, fresh/chopped
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1-1/4 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 cups Half & Half
  • 3/4 cup parmesan cheese, grated
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • 1/4 cup pasta water (optional, to thin)

 

Cook your gnocchi (or pasta preference) to package directions, drain in colander and set aside.  *Keep a 1/2 cup of pasta water before you drain, in case the sauce gets too thick.

Meanwhile, in a large skillet, crisp up the chopped bacon.  Transfer to a paper towel lined plate.

In that same skillet, add the butter and onions, sauté for 6-7 minutes.  Turn to medium-low and add the garlic and sage leaves for 1-2 minutes, careful not to burn.

To the onions and herbs, spoon in the pumpkin puree, plus the half & half and parmesan cheese; whisk until smooth and creamy.  *Add pasta water, if needed.

Lastly, add in the cooked gnocchi/pasta and most of the bacon (reserve a bit for garnish); gently combine.  Serve with the extra bacon crumbles, sage and parmesan cheese.

*The same amount of gnocchi produces about half of the volume of pasta.  Hence the 2 packages of gnocchi vs 1 package of noodles.  ….science…

PumpkinBaconSageGnocchi

Shiner, Kielbasa and Potato Cheese Soup

This recipe just screams Texas hill country…Shiner, sausage and a hearty dish?  Our German ancestors would be proud!  This hearty, creamy soup sings Fall in our home and I’ll gladly take the lead!  This dish is fantastic around the table with warm bread and is even better come winter around the fire.

I will say this though, please do not use a light “sissy” beer her.  Please, please go out of your way, if needed, and by the famous Spoetzl Brewery concoction!  So worth that deep, yet tangy, flavor!

 

The Starting Lineup

  • 4 large russet potatoes (about 3 lbs), baked
  • 8 strips bacon, chopped
  • 1 package Kielbasa sausage, halved and sliced
  • 1 yellow onion, diced
  • 1/4 cup flour
  • 12 oz bottle Shiner Bock beer
  • 2 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 2 1/2 cups Sharp cheddar cheese, shredded

Garnish

  • Crumbled bacon
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Jalapeno slices, fresh

 

Begin by baking your potatoes (oven or steamed in the microwave), once cool to the touch, chop up.  The skin is optional.

In a large pot or Dutch oven, cook the chopped bacon until crisp.  With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot.  Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes.  Transfer to the bowl of cooked bacon.

Back to the same pot, add in the flour to form a paste/rue, followed by the Shiner Bock and chicken broth.  Whisk until smooth.  Next, add in the chopped, baked potatoes and slightly mash up with a hand-held potato masher.  Stir in the cheese, milk and reserved cooked bacon, onions, and kielbasa.  Bring to a low boil and then simmer for 10-15 minutes until thickened.  Serve with your garnish of choice and warm, crusty bread for dipping.  Enjoy!

ShinerSoupShinerSoup2

Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

SpicyCBLT

 

Bourbon Pecan Pork Tenderloin

This pork tenderloin recipe will be the show stopping centerpiece at your next dinner and honestly, it doesn’t take too much effort!  I gave it a bit of Southern flair, with the addition of pecans and bourbon, and I’m sure I made all the lower states proud!  Your taste buds with have texture, flavor and nuttiness from the spiced pecan crust and the sauce brightens the entire dish with tang and color!

Please feel free to try this out for Easter or even a Mother’s Day brunch or dinner.  The flavors are also great on chicken, ham or pork chops!  You really can’t go wrong. xoxo

*If concerned about the sauce, alcohol does cook way down annnddd even my 6 year old asked for “more gravy”; it’s not too strong! 🙂

*I bought chopped pecans and then added them to a large Ziploc bag and gently “smashed” them with a heavy bottomed pan.  You can also use a food processor, just be careful not to pulse too much, or you’ll have yourself a paste similar to peanut butter and zero texture ;).

*All ovens heat a bit differently, so please check the internal temp to ensure it is cooked to your liking.

The Starting Lineup

Pecan Pork Tenderloin

  • 1 lb pork tenderloin, any silver skin removed
  • 3 Tbsp Dijon mustard
  • 1 cup Pecan, almost ground
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • kosher salt & pepper, to taste

Bourbon Dijon Sauce “Gravy”

  • 3/4 cup chicken broth
  • 3 Tbsp bourbon 
  • 1 Tbsp cornstarch
  • 2 Tbsp dark brown sugar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp soy sauce, low sodium
  • 1/4 cup Dijon mustard
  • 3 Tbsp butter, cubed
  • Pinch of kosher salt

Preheat your oven to 350 degrees and line a baking sheet/dish with foil and spray with non-stick.

In a small bowl, combine the crushed pecans, thyme, cayenne, salt and pepper.  Liberally rub the 3 tablespoons of Dijon mustard all over the outside of the pork and then coat the tenderloin with the seasoned pecans, as it will stick to the mustard.  Pack it on there!

Transfer to the preheated oven and bake for 50-60 minutes, uncovered, or until a meat thermometer registers at least 140 degrees.  **Though we prefer no pink in ours and I register about 155 degrees for an all white, no pink center.  Remove from oven, tent with foil and allow to rest for 5 minutes.

While the pork is resting, in a small saucepan, combine the chicken broth, bourbon and cornstarch.  Whisk and bring to a boil.  Reduce to medium-low heat and whisk in the dark brown sugar, Worcestershire, soy sauce, Dijon mustard, pinch of salt and the butter until smooth and coats the back of a spoon.

Serve the sliced Pecan Pork Tenderloin over warm, buttery mashed potatoes and a hefty drizzle of the slightly sweet and tangy Bourbon Dijon Sauce over top, enjoy!

PecanPork

 

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Pozole Verde de Pollo

I’mmm baack….with my awesome “Spanglish” in the kitchen!  Which, more often than not, means that something yummy is cooking up!  So today, mi amigos, I bring you a Carly rendition of pozole (or posole, depending what side of the tracks you’re on)!

In translation, pozole means “hominy”, which is basically a large, soft corn kernel.  This hominy is then stewed with a meat, peppers, and broth and served with various toppings for your taste bud’s enjoyment.

Now, typically, I like to make the rojo (red) version with seared pork chunks, but today I went out of my comfort zone and opted for verde (green) and chicken!  I must say, though quite different flavor profiles, this one is equally amazing!  A bit tart from the tomatillos, but the charred peppers and garlic yield that smokiness you want and they both pair wonderfully with the slightly salty broth and tender shredded chicken.

In closing, winter is not yet over (but please hurry up) and we still crave that bowl of warm soup on a cold day.  So next Domingo (that’s Sunday to my non Spanglish friends), try out this pot of yumminess!  It will not disappoint!

 

The Starting Lineup

  • 1 lb tomatillos, husked, rinsed & halved
  • 4 poblano/Anaheim chiles (you can mix and match if desired)
  • 2 jalapeno peppers
  • 6 cloves garlic, in skins
  • 1 cup fresh cilantro, with stems
  • Juice of 1 lime
  • 2+ teaspoons cumin
  • 2+ teaspoons Mexican oregano
  • Kosher salt & pepper, to taste
  • 2 Tbsp canola oil
  • 2-3 lbs chicken thighs, boneless/skinless, cut into rough chunks
  • 1 white onion, diced
  • 6 cups low-sodium chicken broth/stock
  • 28oz can white hominy, drained
  • 4-8oz can chopped green chilies, drained

Garnish ideas

  • Radishes, thinly cut into matchsticks or sliced
  • Avocado, sliced or 1/2″ chunks
  • Cabbage, shredded
  • Mexican crema/ sour cream
  • Pickled onions
  • Lime wedges
  • Peppitas, toasted
  • Tortillas, warmed

Verde Sauce

Preheat your oven to 450 degrees.  Line a large baking sheet with the tomatillos (cut side down) and also place the poblano/Anaheim and jalapeno peppers along with the whole garlic cloves (still in husks) beside them.

Place your baking sheet on top rack, 6-8″ from the broiler and turn the warm oven to HI Broil.  Watch closely with oven door cracked, but allow the tomatillos to brown and soften and the peppers to bubble up and char, turning with tongs as needed.  Remove and place all of the charred peppers in a large zip lock gallon bag.  Close and allow peppers to steam for 15-20 minutes.  Once time is up, peel off the pepper’s skin and stems and scrape out the seeds from each.  You can also squeeze the roasted garlic out of their skin.

In a blender, combine 1/2 cup of chicken broth with the now roasted tomatillos (and any sheet pan juices left behind), steamed chilies and peppers, garlic cloves, cilantro, cumin,  Mexican oregano, lime juice and a pinch each of salt and pepper.  *If you like a thin broth, you can now strain this through a fine mesh sieve into a bowl and discard any extra skins/seeds.  However, I like the rustic’ness of it all and do not strain.

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In a large Dutch oven pot (with lid), heat 2 tablespoons of canola oil over medium-high heat.  Add in the cut up chicken thighs and sear and brown all sides; also add in the diced onion.

Once seared, pour the remaining chicken broth over the browned poultry to deglaze the pan; scrape up all of the brown bits on bottom of pan with a wooden spoon.  Flavor right there!

Next, pour in the Verde sauce you made in your blender along with the drained hominy and green chilies (I also like to add another teaspoon or so of cumin and Mexican oregano here again).  Stir to combine.  Bring to a boil, drop way down to a simmer and cover.  Let cook, stirring occasionally, for 2-3 hours.  Slightly shred chicken chunks, if desired.

Serve

Ladle into bowls and top with your desired garnishes, serve with warm tortillas.  Enjoy!

PozoleVerde2

 

Milanesa de Carne with Roasted Jalapeño Chimichurri

Today I’m going south of the border…like SOUTH, south of the border with this simple, comforting dish that is very popular in parts of Mexico and South America.  The milanesa I prepared is a variation of the Italian version brought over (think chicken parmigiana) more than a century ago.  It can be any meat of your choosing: beef, chicken or pork and lightly dredged and shallow-fried till golden.  In fact, health conscience people are even baking them to cut down on their fried food intake.  To each their own…though I stick with the authentic way!

I amp my recipe up with the slightly spicy and smoky flavor of my Roasted Jalapeno Chimichurri!  It’s quite simple and very versatile!  Make sure to use it with your potatoes as well, and if there is any leftover, spoon it over eggs, burritos, sandwiches or a dipping sauce!  Finally, make sure to squeeze that fresh lemon over each bite as the acid cuts through the fried richness…salivating now.

The Starting Lineup

Milanesas

  • 4-6 (appx 1 1/2 lbs) Thinly cut beef steaks, i.e. literally “Beef Milanesa” in my grocer’s meat section.
  • 2 Limes, juiced
  • 1/2 cup flour
  • 2 eggs + 1 Tbsp water
  • 2 cups bread crumbs (can substitute in Panko bread crumbs)
  • 2 tsp garlic powder
  • 1 tsp dried parsley (optional)
  • salt and pepper, to taste
  • vegetable oil
  • Lemons, quartered, for serving/squeezing over top the milanesa

Roasted Jalapeños Chimichurri

  • 2 jalapenos
  • 2 cups cilantro
  • 2 cups parsley
  • 2 cloves garlic, minced
  • 3 Tbsp lime juice
  • 3 Tbsp dry red wine
  • 1 Tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt & pepper, to taste

*Serve with a simple salad, crispy roasted potatoes and lemon wedges.

Start with the Chimichurri sauce (this can also be done the night before).  Roast your jalapenos over an open flame (gas oven/grill) or under your broiler, turning until the skin is slightly charred and blistered.  Let the jalapenos steam in a closed paper bag or plastic wrap covered dish for about 10 minutes.  Remove the outside blistered skins and the seeds.

Using a food processor, blender or an immersion blender (like I did), combine all of the Chimichurri ingredients and blend until fairly smooth.  Cover and set aside in your refrigerator.

Milanesa1.jpeg

Preheat your oven to 200 degrees, to keep the fried and breaded steaks warm while you cook the others.

Remove the steaks from the refrigerator and in a large zip lock, bag combine the steaks, lime juice and a pinch of salt and pepper.  Let sit out and get to room temperature while your heat up the oil.

In 3 shallow dishes:

1st dish:  Flour   2nd dish:  beaten eggs   3rd dish:  breadcrumbs seasoned w/ garlic powder, dried parsley, salt & pepper.

Heat 1/2 inch of  oil in a large skillet to medium-high heat.  Make sure the oil is hot prior to frying up the steaks.

One by one, dredge each steak lightly in the flour, then the eggs, followed by an even breadcrumb coating.  Place in the hot oil, cooking each side for about 3-4 minutes until a golden brown crust.  Remove to a paper towel lined baking sheet in the oven to soak up any excess grease and keep warm while preparing the remaining steaks. *TIP: You may need to lightly pat dry the lime marinated steaks with a paper towel prior to the dredging process.

Serve each steak with a simple side salad, roasted potatoes (or fries) and lemon wedges.  Drizzle the Chimichurri sauce over top and enjoy!

Milanesa2

Creamy Pumpkin & Sage Bacon Alfredo

Call me “basic” but come Fall, I sure do love me some pumpkin!  Now I’m not fully crazy, as in pumpkin spice coffee every morning, noon and night crazy.  I do, however, like to use the orange offspring of squash in more creative ways.  Todays “way” is in the form of pasta!

To convince my family my idea was some sort of genius, I also used 2 of the tastiest key words in describing our future dinner, “alfredo” and “bacon”…Yep, that got their attention!

Now sure, this is after all Alfredo so it does contain a bit of cheese, but it’s actually not all that artery clogging and indulgent as you may think.  For one, I used less than 1 cup of parmesan cheese, mainly for the saltiness it brings.  I substituted the heavy cream for it’s lighter cousin, half & half, and if you want to lessen the saturated fat of butter, feel free to use Tresomega Nutrition cold pressed coconut oil!  Plus, lets not forget the health benefits of the sneaked in pureed pumpkin!

Now honestly, this sauce is fantastic on any pasta or fluffy gnocchi of your choice, it would be good on a shoe for that matter.  Though for my gluten free friends, I highly recommend the new GF pasta made by my buddies at Tresomega Nutrition!  It contains no wheat nor corn and is made with organic rice, quinoa and amaranth which keeps that same bite and color of your traditional pasta noodles.  It also doesn’t fall apart when cooked like most of its counterparts!  I’m fully a fan!

Please find out more info on Tresomega Nutrition products here:

  1. http://www.tresomega.com/
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You can also purchase the Tresomega Nutrition brand at:

  1. http://tresomega.com
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  3. https://www.amazon.com
  4. https://www.walmart.com

The Starting Lineup

  • 1lb of your preferred pasta or gnocchi (Tresomega Gluten Free recommended)
  • 8 strips bacon, grease reserved, divided
  • 2 Tbsp butter or Tresomega cold pressed coconut oil
  • 12 sage leaves, chopped
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups half & half (16oz)
  • 3/4 cup parmesan cheese, grated
  • 1 tsp each kosher salt and pepper
  • 1/2 tsp nutmeg
  • 1/4 cup pasta cooking water (optional to thin sauce)
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I tried this recipe with both pasta noodles and gnocchi and BOTH are delish!

Begin this Fall-inspired pasta by chopping, grating and mincing your bacon, onion, garlic and parmesan cheese.

In a large skillet on medium heat, crisp up your bacon.  Once done, transfer with a slotted spoon to a paper towel lined dish and set aside while keeping the bacon grease in the skillet.  *There should be about 2 Tbsp of grease.

To that same pre-greased skillet, add to it either the butter or cold pressed coconut oil along with the chopped onions and sauté, about 7-8 minutes.  Turn down to medium-low and then add in the garlic and sage and cook for another 1-2 minutes.  Careful not to burn the garlic, but to slightly crisp up the sage.

**Here you can boil a large stockpot of salted water to a boil and add in your pasta of choice and cook to package directions.

Once the veggie medley is finished (smells gooooood huh?!), you will add in the pumpkin puree while whisking in the half & half to form a creamy consistency.  Next, whisk in the grated parmesan cheese, crisped sage leaves, 1/2 of the cooked bacon, salt, pepper and nutmeg.  Cook over low heat till combined and then add in your perfectly cooked pasta.  ***You can also add in the 1/4 cup of pasta water if you’d like a thinner consistency.

Serve warm, with the other 1/2 of cooked, chopped bacon sprinkled overtop, a bit more parmesan and sage leaves if desired.  Enjoy!

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