beef sausage dish

Beef Sausage & Roasted Vegetables Recipe

Beef Sausage & Roasted Vegetables Recipe

I absolutely love this recipe and it’s a great way to use up some of the wonderful vegetables you’ll find at your local farmer’s market.


  • 1 medium onion
  • 2 medium sweet potatoes
  • 5 medium carrots
  • 4 TBSP olive oil
  • 2 small yellow summer squash
  • 2 small zucchinis
  • 13 oz beef smoked sausage
  • salt
  • pepper
  • honey dijon mustard optional


  1. Preheat oven to 375 degrees.
  2. Prepare your sweet potatoes, onion, and carrots. Divide between two baking sheets. Add oil and toss to evenly coat the vegetables.
  3. Roast 20-25 minutes. Stir occasionally.
  4. While those vegetables are cooking prepare your sausage, squash, and zucchini. Add to the pans with your cooked vegetables, stir to mix, and add salt and pepper to taste. Return pans to oven and roast another 15-20 minutes or until the vegetables are tender.
  5. Serve with honey dijon mustard, optional.

chicken is for dinner

Recipe: Easy Pan Seared Rosemary Garlic Apple Chicken

If you’re looking for a quick but delicious chicken recipe, you’ve found it! I created this awesome 5 ingredient chicken recipe and you most likely have all of these ingredients in your kitchen already.


  • 4 Cups Apple Juice
  • 3 teaspoons rosemary leaves
  • 1 1/2 teaspoons minced garlic
  • 3 green onions, thinly sliced
  • 5-6 Boneless, Skinless Chicken Breasts

How To Cook

Combine apple juice, rosemary, garlic, and onions in a medium bowl and stir until mixed.

Place chicken into 9×13 baking dish and pour marinade mixture over the chicken. Cover and let sit in the  refrigerator 30 minutes to one hour.

Place chicken in a non-stick grill pan (we love our Thomas Cookware) and cook on medium heat until it becomes a light golden brown. Flip the chicken breast and cook the same on the other side. Always make sure to check your meat’s temperature to assure it’s cooked thoroughly.


Fudgy Sweet Potato Brownies

Author Notes: This brownie recipe smartly uses a simple, basic ingredient—sweet potato!—to achieve that fantastic, stick-to-your-fingers fuggy texture without being too heavy. Best of all, because they have both both cocoa powder and semisweet chocolate chips, they pack an intense wallop of deep, full-bodied chocolate flavor.







Makes one 9×13 pan of brownies

  • 1/4cup unsalted butter, melted
  • 1cup sugar
  • 2large eggs, at room temperature
  • 15ounces sweet potato puree
  • 2teaspoons vanilla extract
  • 1cup (4 ¼ ounces) unbleached all-purpose flour
  • 1/2cup cocoa powder
  • 1teaspoon baking powder
  • 1/2teaspoon salt
  • 1/2teaspoon espresso powder (optional, for enhanced chocolate flavor)
  • 1cup semisweet chocolate chips
  1. Preheat the oven to 350° F. Grease a 9” x 13” baking pan and set aside.
  2. In a large bowl, whisk together the butter, sugar, eggs, sweet potato, and vanilla until well-combined.
  3. In a separate bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder (if using).
  4. Add the dry ingredients to the wet and stir until thoroughly combined but don’t overmix.
  5. Stir in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
  6. Bake for about 30 minutes. The top should feel set but still soft and a tester inserted into the center should come out clean or with just a few moist crumbs clinging to it.
  7. Remove from the oven and let cool fully before slicing. These freeze beautifully!