White Beans and Sausage with Kale

I found this recipe because I had a lot of kale to use up -- and I admit, it is way different than what I "usually" make - so I was intrigued. I like all the component parts, and we don't eat very many bean-y meals, so I thought I would give it a try. We really liked it! 

The flavors meld together so well - and not only does it taste delicious but it's high in nutrients, too! It's simple and easy to throw together, but is very comforting and cozy. Perfect for these end of winter days (at least we can hope it's end of winter...)

If you're in the market to try something new, I recommend this white bean, sausage and kale skillet meal. It's perfect with a side salad and crusty bread to soak up all the yummy broth. 

White Beans and Sausage with Kale

• 2 Tbsp.olive oil

• 12 ounces smoked or Italian sausage, sliced ¼-inch thick

• 3 garlic cloves, minced

• 2 (15-ounce) cansgreat northern or cannellini beans, drained and rinsed

• 1 1/2 cups chicken broth

• 1/2 tsp. salt

• 1/4 tsp.black pepper

• 1/2 tsp. thyme

• 3 cups chopped kale

• 1 Tbsp. lemon juice

• 1/2 cup grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the sausage and cook until browned on both sides, 4 to 5 minutes. Transfer to a plate. 

2. Add the garlic and cook until fragrant, about 30 seconds. Add two thirds of the beans and 1 cup of the chicken broth. Season with the salt, pepper, and thyme. Stir to combine and bring to a simmer over medium heat.

3. In a medium bowl, mash the remaining beans with a fork until a thick paste forms. Add the smashed beans to the skillet and stir to combine. Simmer until the beans are heated through and the stock is bubbling, 2 to 3 minutes.

4. Add the kale, reduce the heat to medium-low, and cook, stirring often, until the sauce becomes creamy, is slightly reduced, and the kale has wilted, about 2 more minutes.

5. Stir in the Parmesan, lemon juice, and sausage. Add the remaining broth a little at a time if you need more creaminess. Adjust the seasoning to taste. 

6. Serve with extra Parmesan and red pepper flakes, if desired, and crusty bread alongside.

Irish Cream Bundt Cake

Ladies and Gentlemen, here I have for you the perfect dessert for St. Patrick's Day dessert. A rich, delicious chocolate cake flavored with Bailey's and topped with both chocolate and caramel sauce. 

It's the perfect ending to reubens, corned beef and cabbage, Irish stew, bangers and mash, or whatever you love to eat on March 17. 

This cake is a cinch to make - just combine the dry ingredients, then add the wet, including the Irish Cream!

Pour the batter into a bundt pan and bake!

After the cake cools partially, turn it out of the pan onto a wire rack to cool completely. My trick for bundts? I run a table knife around the edges and then turn it over with conviction! This works 98% of the time. :)

When  the cake is completely cool, make the chocolate ganache and pour it over the cake. 

Then do the same with the caramel sauce!

See how delicious this looks?

The cake is rich so you can cut it into small slices. Serve it with vanilla ice cream! If you have a lot of leftovers, you can freeze individual slices. 

Irish Cream Bundt Cake

Cake:

2 cups flour

1/2 cup cocoa powder

1 1/2 cups sugar

3 Tbsp. instant coffee granules

1 1/2 tsp. baking soda

1 tsp. salt

1 cup butter, melted

1 cup Irish cream liqueur

3/4 cup sour cream

2 eggs

2 tsp. vanilla

Topping:

1/2 cup chocolate chips

1/4 cup half and half

1/4 cup thick caramel sauce or dulce de leche

In a large mixing bowl, combine flour, cocoa powder, sugar, instant coffee granules, baking powder, and salt. Mix on low just to stir the dry ingredients together. Then add the melted butter, Irish cream, sour cream, eggs, and vanilla. Mix on low until combined. Scrape the bowl and mix again on medium speed until smooth. 

Pour the batter into a greased and floured 10 or 11-inch bundt pan. Bake in the center of the oven a 350 for 45-44 minutes or until a toothpick inserted in the center comes out clean. 

Cool the cake on a wire rack for at least half a hour, before flipping the cake out of the pan and returning to the wire rack to cool completely. 

Once the cake is cool, make the topping. Place the half and half in a microwave safe boil and heat to boiling. Remove and add the chocolate chips. Let them sit for about 5 minutes, then stir to combine. Stir vigorously until the mixture is really smooth.

Place the cake on a plate, and drizzle the chocolate ganache over the top. Then warm the caramel and drizzle that over the cake as well. 

You can cut this into skinny slices - the cake is rich, so small slices work well. It's lovely served with vanilla ice cream. 

Parmesan Crusted Cod

It's Lent, and even if you don't observe not eating meat on Friday, you should still make this fish. It's easy and delicious, and as usual with most fish dishes - it's fast! So it's perfect for a night when you want to get something on the table quickly but still feed your family good, nutritious food.  That might be a Tuesday, and that's ok. It doesn't have to be Friday to enjoy good fish!

This comes together so quickly. You can steam some veggies while the fish bakes, and even roast some potatoes in the air fryer, then you'll have a complete dinner in less than 1/2 hour.

Simply pat the fish dry, cover it with a mix of parmesan, panko, and herbs, and send it to the oven! That's all there is to this. 

So whether you observe Lent or not, make this fish! There's enough crunchy, cheesy goodness on top to even distract non fish eaters, haha!

Parmesan Crusted Cod

4 - 6 oz. cod filets

1/2 cup finely grated Parmesan cheese

1/3 cup panko

1 tsp. garlic powder

1 tsp. lemon zest

olive oil

Pat each fish filet dry with paper towels, then brush olive oil over the top of each filet. Combine the Parmesan, panko, garlic powder and lemon zest. Pat the crumbs onto the tops of each filet.

Bake a 425 for 12-15 minutes or until fish flakes easily with a fork. Serve with lemon wedges, roasted potatoes and steamed veggies.