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November 4, 2014


First I cooked chicken sausages on the George Foreman grill. To make these sausages a true tasty treat in the middle of the week I tossed together my very own homemade mayo, fresh grated horseradish, dehydrated cilantro, Tabasco sauce, salt, black pepper and while I was at it how about some of my very own horseradish sauce. Blending all of these ingredients together I placed it in the freezer (yes I did say freezer) to chill and marry while the sausages are on the grill. As a side kick to the meal I put together a fresh salad using only EVOO and a dash of salt and pepper.

I cooked my sausage to a crispy caramelized doneness and served them slathered with the mayo sauce. Served this with my salad, a simple but oh so doggone good meal for a middle of the week treat.

My second project was the following roasted veggies: sweet potatoes, yellow squash and acorn squash. I love making second round meals. In a large slow cooker I placed the roasted veggies and three to four quarts of water. Because the veggies were seasoned earlier I only added one heaping tablespoon of MSS and turned the cooker on high. After two hours I turned down the heat and allowed the veggies to melt into the liquid. So four hours later the cooker was turned back up to high and 2-3 cups of stock and Tabasco sauce was added. Once my cooker begun to bubble I added 2 tablespoon of butter, a tablespoon each sea salt, fresh grounded black pepper and pulled out the hand blender. Using the blender I milled the mixture into a creamy soup. The temps were a little cooler today and this made for a wonderful fall evening dinner.

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