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Monday, May 23, 2016

Sage Sausage Stuffed Mushrooms - Sbd

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • 40 mushrooms, stems removed
  • 1/2 cup butter, melted
  • 10 ounces bulk sage sausage
  • 1 tablespoon chopped green onion
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley
  • 8 ounces cream cheese

Recipe

  • 1 place mushrooms in shallow baking dish.
  • 2 brush with melted butter.
  • 3 brown sausage, onions and garlic in skillet.
  • 4 drain.
  • 5 mix in pepper, parsley and cream cheese.
  • 6 heat to blend all ingredients and melt cheese.
  • 7 stuff mushrooms with filling.

Sage Milk - Saliemelk

Total Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 quart milk
  • 1 teaspoon ground sage
  • 1 tablespoon granulated sugar

Recipe

  • 1 heat milk to boiling point, taking care not to scorch; add sugar and sage.
  • 2 serve either hot or cold.

Sage Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 9
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, diced
  • 1/4 cup sage leaf, chopped
  • 3/4 cup buttermilk (plus 1 tbsp)
  • 1 tablespoon unsalted butter, melted

Recipe

  • 1 preheat oven to 450.
  • 2 sift together the flour, baking powder, baking soda and salt. cut the cold butter into the flour until it resembles coarse meal. stir in the sage. stir in the buttermilk until the dry ingredients are just moistened.
  • 3 lightly flour your hands and work the dough into a square about 7" x 7", 1/2" thick, on a floured surface. cut the dough into 9 squares, and place on a baking sheet.
  • 4 brush the tops with the melted butter and bake until golden brown, 12-14 minute.
  • 5 serve warm.

Sage Turkey Meat Loaves With Gravy

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs ground turkey breast
  • 1 cup shredded peeled apples or 1 medium apple
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons finely chopped fresh sage leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup apple
  • 1 cup reduced-sodium chicken broth (from 32-ounce carton)
  • 1 tablespoon light butter
  • 1 large sweet onion, sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Recipe

  • 1 heat oven to 425°f spray broiler pan with cooking spray. in large bowl, mix turkey, apple, bread crumbs, sage, 1/2 teaspoon of the salt and the pepper. shape mixture into 6 oval-shaped loaves. place on pan.
  • 2 bake uncovered 25 minutes or until meat thermometer inserted in center of loaves reads 165°f.
  • 3 meanwhile, in 2-quart saucepan, heat and broth to boiling; boil about 20 minutes or until reduced to 1 cup. in large nonstick skillet, melt butter over medium-high heat; add onion. cook 10 minutes, stirring frequently, until golden brown; set aside. in small bowl, stir cornstarch, water and remaining 1/4 teaspoon salt with wisk; add to reduced mixture, stirring constantly. cook over medium heat 1 minute or until slightly thickened. stir in onion. serve meat loaves with gravy.

Sage-spinach Pesto

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves, peeled
  • 2 cups fresh spinach, torn
  • 2 cups italian parsley
  • 3/4 cup fresh sage leaf
  • 2 tablespoons fresh parmesan cheese, grated
  • 4 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 3 tablespoons extra virgin olive oil

Recipe

  • 1 drop pine nuts and garlic through food chute with food processor on, and process until minced.
  • 2 add next 6 ingredients; process until finely minced.
  • 3 with processor on, slowly pour oil through food chute, and process until well blended.
  • 4 spoon into zip-top heavy-duty plastic bag; store in refrigerator.
  • 5 for longer storage, put one or two servings each in smaller zip-bags (sandwich size) and place smaller bags in a heavy freezer size bag. freeze. take out number of servings needed and thaw.

Sage Lamb Chops With Kale Colcannon

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1/2 cup all-purpose flour
  • 3 eggs
  • 2 tablespoons worcestershire sauce
  • 4 -6 fresh sage leaves
  • 1 1/2 cups dry breadcrumbs (seasoned or plain)
  • 1/2 cup grated parmesan cheese
  • 4 lamb chops
  • salt and pepper
  • 2 -4 tablespoons vegetable oil
  • 4 cups kale, to taste
  • 2 tablespoons butter
  • 2 slices bacon, chopped
  • 6 -8 green onions, thinly sliced
  • 4 large russet potatoes, peeled and cubed
  • 1/2 cup butter, cut into cubes

Recipe

  • 1 put the flour on a flat plate. whisk together the eggs and worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and parmesan.
  • 2 season chops lightly with salt and pepper. press a lamb chop into the flour, coating the meat evenly, then dip it in the egg mixture, then press firmly to coat in the crumb mix. repeat this process with all 4 lamb chops. transfer them to a plate and refrigerate until needed.
  • 3 to make the colcannon, cook the kale in a large saucepan of boiling water for 5 minutes. drain well, chop finely and set aside.
  • 4 put the 2 tablespoons of butter in a frying pan over medium heat. add the bacon and cook for 5 minutes, stirring occasionally until the bacon turns golden. add the green onions and cook for another 2 minutes. stir in the well drained kale and remove the pan from the heat.
  • 5 put the potatoes in a large saucepan and cover with cold water. bring to the boil and cook for 20 minutes, until soft when pierced with a skewer but not breaking apart. drain the potatoes well and return then to the pan. add the cubed butter and mash. stir the kale mixture into the potatoes, adjust seasonings with salt and pepper, cover and keep warm while cooking the lamb.
  • 6 heat the vegetable oil in a large frying pan over medium heat. when hot, add the lamb chops and cook for 6-7 minutes, so they gently sizzle in the oil and a golden crust forms. turn over the lamb chops and cook for 5 minutes on the other side. serve with a generous portion of the kale colcannon.

Sage Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 8 cups sliced mushrooms
  • 2 garlic cloves, minced
  • 1/3 cup red
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh sage, shredded

Recipe

  • 1 in a large skillet, melt the butter over medium-high heat; cook the onion, stirring occasionally, for about 5 minutes or until softened.
  • 2 add the mushrooms and garlic; cook for about 12 minutes or until no liquid remains.
  • 3 add the , salt and pepper; cook for 4 minutes or until the has almost evaporated.
  • 4 stir in the sage.

Sage-scented Ziti With Broccoli, Pine Nuts, And Orange Zest

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups broccoli florets (1 small head of broccoli)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 large garlic clove, minced
  • 2 tablespoons chopped fresh sage
  • 1 orange, zest of
  • 1 orange, juice of
  • salt
  • fresh ground black pepper
  • 1 lb ziti pasta

Recipe

  • 1 lightly steam broccoli until just tender, about 3-5 minutes.
  • 2 remove from heat and set aside.
  • 3 heat 1 tablespoon oil in a large skillet over medium heat.
  • 4 add in pine nuts and cook until lightly toasted, about 1 minute.
  • 5 remove from heat and transfer to a small bowl.
  • 6 using the same skillet, heat the remaining oil over medium heat; add in garlic and cook until fragrant and slightly softened, about 30 seconds.
  • 7 stir in sage, orange zest, and salt/pepper to taste; add in orange juice and keep warm over low heat.
  • 8 cook the ziti in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
  • 9 when the pasta is cooked, drain it and place in a large serving bowl.
  • 10 add the sauce, broccoli, pine nuts, and toss gently to combine; serve immediately.

Sage Sweet Potato Fries With Dipping Sauces

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 4 sweet potatoes, skin on (or off, your choice)
  • 1 bunch chopped fresh sage (about 1/4 cup)
  • 1/2 cup brown sugar
  • 2 tablespoons sea salt
  • 2 tablespoons cracked black pepper
  • 1/4 cup olive oil
  • 2 cups mayonnaise
  • 1/4-1/2 cup sriracha sauce (at local grocery stores, a hot sauce)
  • 2 tablespoons heavy cream (whipping)
  • 1 tablespoon sea salt
  • 1 cup mayonnaise
  • 1/3 cup chopped mint
  • 1/3 cup chopped thai basil (or regular basil)
  • 1/3 cup chopped cilantro
  • 2 tablespoons sea salt

Recipe

  • 1 to make fries:.
  • 2 cut sweet potatoes lengthwise, then cut into french fries. i like them skinny.
  • 3 chop sage into small pieces.
  • 4 place cut sweet potatoes on a cookie sheet, in a single layer.
  • 5 drizzle olive oil.
  • 6 spread brown sugar, sea salt and cracked black pepper over potatoes.
  • 7 bake in oven at 350° for 30=40 minutes, or until a fork can poke through easily.
  • 8 once out of the oven, sprinkle chopped sage, let cool and serve.
  • 9 to make sriracha mayonnaise:.
  • 10 in a food processor, combine mayonnaise, sriracha, cream and salt.
  • 11 mix for 2 to 3 minutes until thick and creamy. don't overmix. serve as a dipping sauce for fries(also good with onion rings and fish).
  • 12 to make herb mayonnaise:.
  • 13 in a food processor, combine mayonnaise, herbs and sea salt.
  • 14 mix for 2 to 3 minutes until all ingredients are well blended.
  • 15 serve as a dipping sauce for fries or onion rings(also good with fish).

Sage Honey Applesauce

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 6 apples, cord and chopped
  • 1/3 cup honey
  • 3 sage leaves

Recipe

  • 1 place all ingredients in a saucepan and cook over low heat for 30-40 minutes or until apples are soft.
  • 2 remove sage leaves and strain apples through food mill or fine strainer.

Sage Biscuits

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup cold milk
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon finely chopped fresh sage
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 3/4 cup chilled unsalted butter, cut into small pieces

Recipe

  • 1 pre-heat oven to 425°f.
  • 2 whisk together milk and egg until blended in a small bowl; set aside.
  • 3 in a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
  • 4 add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
  • 5 add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don't overmix.
  • 6 transfer dough to a floured surface and knead just until it holds together, about 6 turns.
  • 7 roll out to 1/2 inch thickness.
  • 8 using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
  • 9 transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.

Sage Pesto-rubbed Roast Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1/3 cup reduced-sodium fat-free chicken broth
  • 2 tablespoons chopped walnuts, toasted
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 3 garlic cloves, peeled
  • 1 (7 lb) roasting chickens
  • cooking spray

Recipe

  • 1 preheat oven to 450°.
  • 2 to prepare pesto, combine first 7 ingredients in a blender or food processor; process until smooth.
  • 3 to prepare chicken, remove and discard giblets and neck from chicken. rinse chicken with cold water; pat dry.
  • 4 trim excess fat. starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  • 5 rub pesto under loosened skin and over breast and drumsticks. lift wing tips up and over back; tuck under chicken.
  • 6 place chicken, breast side up, on a broiler pan coated with cooking spray; bake at 450° for 30 minutes.
  • 7 reduce oven temperature to 350° (do not remove chicken from oven); bake an additional 1 1/2 hours or until a thermometer registers 180°.
  • 8 let stand 10 minutes. discard skin.

Sage Pot Roast & Vegetables

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

  • Servings: 8
  • 5 lbs boneless beef chuck roast
  • 1 tablespoon cooking oil
  • 1 teaspoon rubbed dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried rosemary leaves, ground fine
  • 1/2 teaspoon thyme leaves
  • 1 tablespoon vegetable seasoning
  • 1 tablespoon garlic and herb seasoning
  • 1 tablespoon worcestershire sauce
  • 2 cups beef broth
  • 1/4 cup red , dry
  • 4 medium potatoes
  • 4 medium carrots
  • 3 celery ribs
  • 2 garlic cloves, minced
  • 1 medium onion, sliced
  • 2 bay leaves
  • flour
  • water

Recipe

  • 1 trim excess fat from roast and discard.
  • 2 in dutch oven, brown roast on all sides in oil.
  • 3 combine vegetables, rosemary, thyme, and vegetable seasoning in large bow.
  • 4 place half the vegetable mixture on bottom of crock pot.
  • 5 place roast in crock pot.
  • 6 season with sage, salt, pepper, and seasoning blend; add rest of vegetables.
  • 7 mix together beef broth, , and worcestershire sauce; pour over vegetables and beef. add bay leaves.
  • 8 cover and cook 4 to 5 hours on high or 8 ½ to 9 hours on low until beef is fork-tender.
  • 9 remove roast, then vegetables with slotted spoon; discard bay leaves.
  • 10 transfer pan juices to small saucepan. make a gravy mixture, thickening with flour and water.
  • 11 place vegetable mixture and gravy in crock pot; stir to blend.
  • 12 slice roast and serve.

Sage's Mushroom Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 8
  • 1/2 lemon
  • 1 1/2 lbs button mushrooms, thinly sliced
  • 1/4 cup dusseldorf mustard or 1/4 cup dijon mustard
  • 1 egg yolk
  • 1 tablespoon water
  • 1 tablespoon red vinegar
  • 3/4 cup vegetable oil
  • salt & freshly ground black pepper
  • 2 ounces roquefort cheese, crumbled
  • 1 tablespoon fresh snipped chives (or green onions)
  • 1 tablespoon diced pimento

Recipe

  • 1 squeeze lemon over mushrooms in large bowl.
  • 2 whisk mustard and yolk in another bowl; blend in water and vinegar.
  • 3 whisk in oil in thin stream; season to taste with salt and pepper.
  • 4 stir in cheese,chives and pimiento.
  • 5 pour over mushrooms and toss well.

Sage,sausage And Spinach Stuffed Acorn Squash

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 2
  • 2 medium acorn squash, halved and seeds removed
  • 3 sweet italian sausages, casings removed
  • 2 tablespoons minced garlic
  • 1/2 cup onion, finely chopped
  • 1/8 cup dry white or 1/8 cup chicken broth
  • 3 cups baby spinach, stems trimmed
  • 1/8 cup dried sage, crushed
  • olive oil
  • sea salt & freshly ground black pepper, to taste
  • shredded mozzarella cheese
  • 1/3 cup panko breadcrumbs (japanese bread crumbs)
  • balsamic vinegar (optional)

Recipe

  • 1 preheat oven to 425 degrees f.
  • 2 slice squash in half horizontally, scoop out seeds.
  • 3 cut a thin slice offbottoms to allow each to remain upright.
  • 4 drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
  • 5 turn flesh side up and roast another 20-30 minutes until fork tender.
  • 6 meanwhile, heat 1 tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
  • 7 add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
  • 8 pour in white ; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
  • 9 add spinach and wilt 2-3 minutes.
  • 10 drain liquid from spinach. remove from heat.
  • 11 stir in bread crumbs.
  • 12 divide stuffing among squash halves, mounding, if needed.
  • 13 top with cheese.
  • 14 place under preheated broiler for 2-4 minutes until golden brown.
  • 15 to serve: drizzle with balsamic vinegar, if desired.

Sago Christmas Pudding

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

  • 2 cups milk or 2 cups lactose-free milk or 2 cups soymilk
  • 2/3 cup sago (130 grams)
  • 2 teaspoons bicarbonate of soda
  • 1 pinch salt
  • 1 1/2 cups brown sugar (330 grams)
  • 3 cups soft fresh breadcrumbs or 3 cups gluten-free breadcrumbs
  • 3 cups mixed dried fruit (480 grams)
  • 4 eggs, lightly beaten
  • 120 g butter, melted

Recipe

  • 1 bring the milk to the boiling point. remove from heat and pour it over the sago in a bowl. cover the bowl and refrigerate overnight to soak.
  • 2 the next day, add the bicarb soda and the salt.
  • 3 stir through all of the remaining ingredients and mix well.
  • 4 grease an 8 cup pudding basin well. place a circle of buttered baking paper in the base of the basin.
  • 5 spoon in all of the pudding mixture into the basin.
  • 6 if using an uncovered ceramic pudding basin -and two sheets of aluminum foil. tie with string to seal .
  • 7 if using a lidded metal pudding basin- cover with a circle of buttered baking paper. cover with the lid.
  • 8 pour enough water into a large saucepan or stockpot to come halfway up the sides of the pudding basin. bring the water to the boil and then carefully lower the pudding into the water. cover the saucepan and simmer for 4 hours. check the pudding every 30 minutes and add more water if necessary.
  • 9 on the day of serving either cut into serving portions and heat in the microwave or leave in the pudding basin and resteam for another 2 hours to heat through.

Sage-chive Steaks With Arugula Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1/3 cup extra virgin olive oil, plus more
  • extra virgin olive oil, for drizzling (evoo)
  • 4 garlic cloves, smashed and grated
  • 4 tablespoons chives, snipped
  • 12 sage leaves, finely chopped
  • 4 sirloin steaks, patted dry (3/4- to 1-inch-thick)
  • salt & freshly ground black pepper
  • 8 ounces gorgonzola
  • 1 (5 ounce) package arugula
  • 2 tomatoes, thinly sliced
  • 1 lemon, juice of

Recipe

  • 1 in a bowl, combine the evoo, garlic, chives and sage. season the steaks with salt and pepper, then coat with the oil mixture.
  • 2 heat a large skillet over high heat. add 2 steaks and cook for 5 minutes on each side for medium-rare or 8 minutes for medium.
  • 3 transfer to a plate. wipe the skillet clean and repeat with the remaining steaks. top the steaks with the cheese, tent with foil and let stand for 5 minutes.
  • 4 toss the arugula and tomatoes with the lemon juice, a drizzle of evoo, and salt and pepper to taste. serve alongside the steaks and pass the bread around the table.

Sage Shrimp And Crispy Pancetta

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

  • 6 ounces pancetta, diced
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1/4 cup coarsely torn fresh sage leaf
  • fresh coarse ground black pepper

Recipe

  • 1 in a large nonstick skillet, put diced pancetta.
  • 2 on medium-high heat, cook and stir occasionally for 5 minutes or until pancetta turns crispy.
  • 3 drain well and place pancetta on a papertowel lined plate; reserve 1 tablespoon of the drippings.
  • 4 heat reserved drippings on medium-high.
  • 5 add shrimp to skillet; saute 1-3 mintues or until shrimp become opaque.
  • 6 add torn sage leaves to skillet; toss gently with shrimp.
  • 7 cook for 1 minute longer.
  • 8 remove from pan to a serving dish or platter.
  • 9 sprinkle shrimp with coarse ground pepper and pancetta.
  • 10 serve warm.

Sarah's Applesauce

Ingredients

  • Servings: 4
  • 4 apples - peeled, cored and chopped
  • 3/4 cup water
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.

Sage Lamb Chops

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 4 boneless center cut lamb chops, 1 inch thick
  • 2 onions, unpeeled, cut into quarters
  • 1/2 cup olive oil
  • 1/4 cup red vinegar
  • 1 tablespoon dried sage
  • 1 1/2 teaspoons garlic, minced
  • salt and pepper

Recipe

  • 1 trim chops of excess fat. place in a shallow glass dish. add onions.
  • 2 in a small bowl, combine the oil, vinegar, sage, garlic, salt and pepper.
  • 3 pour over chops, coating well. cover.
  • 4 refrigerate 4 hours or overnight.
  • 5 bake at 350 degrees fahrenheit for 25 to 30 minutes, brushing with marinade as they bake.

Sage Dressing Muffins

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

  • 8 cups cubed french bread (i used a loaf that was already seasoned for stuffing)
  • 2 tablespoons softened unsalted butter
  • 2 cups low sodium chicken broth
  • 3 eggs
  • 1/2 cup whole or 2% milk
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons minced fresh sage
  • 1 teaspoon salt
  • 1 teaspoon pepper

Recipe

  • 1 stale bread on a baking sheet in a 250 degree oven for 1 hour. remove bread and increase temperature to 400 degrees.
  • 2 butter 8 6oz ramekins (or a muffin tin).
  • 3 whisk broth, eggs and milk in a bowl; add to bread and toss gently. let mixture stand atleast 5 minutes until liquid is absorbed.
  • 4 saute onion and celery in 3 tablespoons butter in a skillet over medium heat until soft, about 3 minutes. stir in parsley,sage and seasonings; cook for 1 more minute.
  • 5 combine this with the bread mixture and divide dressing among the ramekins, mounding it gently on top.
  • 6 bake until browned and set, 45 minutes.

Sage Lamb

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 4 boneless lamb chops
  • 3 tablespoons plain flour
  • 1 teaspoon dried sage
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Recipe

  • 1 mix 3 tbsp of plain flour and 1 tsp of dried sage on a plate.
  • 2 wash the chops and coat them in the flour and sage mixture.
  • 3 melt the butter in a medium skillet.
  • 4 add the olive oil and heat until hot.
  • 5 add the lamb chops, cook for 6 minutes moving occasionaly to avoid sticking.
  • 6 turn over and cook for a further 6 minutes.
  • 7 server with salad and baked potatoe.

Sage Caraway Vinegar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1 cup packed fresh sage leaf, plus sprigs rinsed and spun dry (to garnish)
  • 1 1/2 teaspoons caraway seeds, bruised with a rolling pin
  • 1 3/4 cups vinegar
  • 1/4 cup water

Recipe

  • 1 put the sage leaves in a very clean 1 quart glass jar and bruise them with a wooden spoon.
  • 2 add the caraway seeds, the vinegar, and the water and let the mixture steep, covered with the lid, in a cool dark place for 4 days to 2 weeks.
  • 3 strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2 pint glass jars. add the sage sprigs and seal the jars with the lids.

Fluffy Lemon Fruit Pie

Ingredients

  • Servings: 1
  • 1 (21 ounce) can cherry pie filling
  • 1 (9 inch) prepared graham cracker crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup cold milk
  • 1 (3 ounce) package instant lemon pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 15 mins Ready Time: 3 hrs 15 mins

  • spread half of the cherry pie filling on bottom of crust.
  • in a large bowl, beat cream cheese with wire whisk until smooth. gradually beat in milk until well blended. add pudding mix, and beat until smooth. gently fold in half of the whipped topping. spread cream cheese mixture over cherry filling in crust.
  • spread remaining whipped topping over the cream cheese mixture. spoon remaining cherry pie filling over whipped topping layer. refrigerate 3 hours.

Sage Dressing

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1/2 lb bulk lamb sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 cup sliced mushrooms
  • 2 teaspoons vegetable oil
  • 6 cups day old bread, cubed
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chicken broth
  • 1/4 cup margarine, melted
  • 1/4 cup fresh parsley, minced
  • 1/4 cup egg substitute
  • 2 teaspoons sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Recipe

  • 1 in a medium skillet over medium heat cook the sauage,onion,celery,and mushrooms in oil until meat is no longer pink.
  • 2 drain.
  • 3 in a large bowl combine the remaining ingredients,add sausage mixture and toss to coat.
  • 4 transfer to a greased 11*7*2 baking pan.
  • 5 cover and bake for 30 minutes.
  • 6 uncover and bake for 15 more minutes.
  • 7 or until light brown.
  • 8 bake at 350.

Sage Cheese Mini Melties

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

  • Servings: 8
  • 6 large fresh sage leaves, washed and dried
  • 8 slices white bread (such as pepperidge farm, very thin slices)
  • 1 1/2 ounces mozzarella cheese, 2 very thin slices
  • 3 tablespoons unsalted butter, softened

Recipe

  • 1 using a maple leaf shaped cookie cutter, cut out 16 leaf pieces from the bread.
  • 2 cut 8 leaf shaped pieces out of the cheese slices.
  • 3 lightly butter one side of each bread leaf (save some of the butter for later).
  • 4 place a cheese leaf shape on top of 8 of the buttered bread slices (buttered side up), top with a sage leaf, then the remaining 8 bread slices (buttered side down), making little leaf shaped sandwiches.
  • 5 melt remaining butter in a large skillet over medium heat and saute sandwiches until bread is lightly browned on both sides and cheese has melted,about 4-5 minutes.
  • 6 add more butter if needed.
  • 7 serve immediately.

Sage Chicken Linguine

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 lb chicken tenderloins
  • 2 teaspoons rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white
  • 1/4 cup chicken broth
  • 2 teaspoons butter
  • 8 ounces cooked linguine

Recipe

  • 1 sprinkle chicken with salt, pepper and sage. cook over medium heat until browned. add and broth and remove chicken from pan.
  • 2 bring liquid to a boil until reduced by half. add butter and stir with a whisk.
  • 3 serve over linguine.

oatmeal peanut butter cookies

Ingredients

  • Servings: 4
  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
  • bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Sage, Bacon And Cheddar Scones

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

  • Servings: 18
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons finely chopped fresh sage leaves
  • 10 tablespoons unsalted cold butter, cut into pieces
  • 5 tablespoons chopped or crumbled crisply cooked bacon
  • 1 1/2 cups grated cheddar cheese, old or sharp
  • 2 large eggs, slightly beaten
  • 1 cup buttermilk, well shaken
  • cream or evaporated milk, to brush tops

Recipe

  • 1 preheat oven to 450 f and grease or line with parchment a large baking sheet.
  • 2 into a large bowl sift flour, baking powder, baking soda, sugar and salt.
  • 3 cut in butter until it resembles meal.
  • 4 stir in sage, bacon and cheddar until well distributed.
  • 5 blend eggs with 2/3 cup buttermilk and stir into the dry ingredients with enough of the remaining buttermilk (and a few extra tbsp of buttermilk if needed) until the mixture just forms a dough (it will be just slightly sticky).
  • 6 gather into a ball and knead very gently about 3 or 4 times (i do this right in the bowl).
  • 7 divide dough into 3 approximately equal parts.
  • 8 pat each part of dough into a thick circle about 1 1/4 to 1 1/2 inch thick on a lightly floured surface.
  • 9 with a sharp knife cut into 6 to 8 wedges.
  • 10 place scones about 1 inch apart on prepared pan.
  • 11 brush tops with a little cream or evaporated milk, this helps with browning and can be omitted if desired.
  • 12 bake for about 10 to 12 minutes or until done and golden.

Sage Rubbed Roasted Turkey

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

  • 1 whole turkey, 12-14 lbs
  • 1 tablespoon vegetable oil
  • 2 tablespoons rubbed sage
  • 1 tablespoon seasoning
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper

Recipe

  • 1 place turkey on rack in roasting pan. brush with oil.
  • 2 mix seasonings.
  • 3 sprinkle 1 tablespoon of seasoning inside turkey. spread remaining seasoning over entire surface and under skin of turkey. add 1/2 cup water to pan.
  • 4 cover loosely with foil.
  • 5 roast in preheated 325 degree oven for 1 hour. remove foil.
  • 6 roast 2-2 1/2 hours longer or until internal temp reaches 165 degrees. baste occasionally with pan juices. remove turkey from over and let stand 20 minutes before slicing. reserve pan juices for gravy.
  • 7 works well for chickens too.

Sage Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 9
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, diced
  • 1/4 cup sage leaf, chopped
  • 3/4 cup buttermilk (plus 1 tbsp)
  • 1 tablespoon unsalted butter, melted

Recipe

  • 1 preheat oven to 450.
  • 2 sift together the flour, baking powder, baking soda and salt. cut the cold butter into the flour until it resembles coarse meal. stir in the sage. stir in the buttermilk until the dry ingredients are just moistened.
  • 3 lightly flour your hands and work the dough into a square about 7" x 7", 1/2" thick, on a floured surface. cut the dough into 9 squares, and place on a baking sheet.
  • 4 brush the tops with the melted butter and bake until golden brown, 12-14 minute.
  • 5 serve warm.

Sage Derby Potato Cakes With Sour Cream Dip

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 1 lb red bliss potatoes or 1 lb butter potato, peeled and halved
  • 7 ounces sage derby cheese, shredded (1 3/4 cups)
  • 1/2 onion, shredded
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 egg, beaten
  • 1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil (not extra-virgin)
  • 1/2 cup all-purpose flour (optional -- season with salt & pepper)
  • 1 cup sour cream
  • 2 teaspoons heavy cream
  • 1 tablespoon chopped chives
  • 1/2 teaspoon salt
  • 1 pinch white pepper

Recipe

  • 1 in a medium saucepan, cover potatoes with salted water and bring to a simmer. cook for 10-12 minutes, just until tender. cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. add cheese and toss to blend. season mixture with salt and pepper and mix in egg.
  • 2 using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
  • 3 heat olive oil over medium-high heat in a a large frying pan. in batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. drain on paper towels.
  • 4 whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

Sage Potatoes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 4 -6 medium potatoes, peeled
  • 1 garlic clove, peeled
  • 1/4 cup olive oil
  • 3 -4 fresh sage leaves, minced
  • coarse salt
  • fresh ground pepper

Recipe

  • 1 cut the peeled potatoes in half lengthwise and crosswise into 1-inch wide pieces (if not using the potato pieces immediately, drop them into cold water to prevent browning).
  • 2 saute the garlic in the oil in a skillet; drain and dry the potatoes if they have been in water.
  • 3 add the potatoes to the pan; shake to coat the potatoes with the oil.
  • 4 add in sage, salt, and pepper and cover.
  • 5 turn the heat to low and let the potatoes steam, tossing them occasionally in the pan.
  • 6 when the potatoes are tender, about 10-15 minutes, remove the cover and increase heat to high; let the potatoes get a little crusty; serve.

Sage Cornbread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 16
  • 1 cup flour
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons fresh sage (chopped) or 1 teaspoon dried sage (chopped)
  • 1 cup buttermilk
  • 2 tablespoons honey
  • 2 eggs
  • 3 tablespoons butter or 3 tablespoons margarine (melted)

Recipe

  • 1 sift the first four ingredients together and then add sage.
  • 2 in another bowl beat buttermilk, honey, eggs, and the butter together.
  • 3 add to dry ingredients and stir only enough to moisten.
  • 4 pour batter into 9 x 9 greased pan.
  • 5 bake at 425 degrees for 25 to 30 minutes or until top is golden.

Sage Sausage, Apple And Craisin Dressing

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 lb jimmy dean sage sausage (in the tube)
  • 16 ounces plain stuffing cubes (not crumbs)
  • 6 tablespoons butter, divided (plus more for greasing dish and for topping)
  • 1 medium onion, chopped
  • 1 -2 granny smith apple, cored, peeled and diced small (depending on size)
  • 1 stalk celery, diced small (including leafy end)
  • 1 teaspoon kosher salt
  • 3 cups chicken broth (i use swanson)
  • 1/4 cup flat leaf parsley, chopped
  • 1/2 cup craisins
  • 1 egg, beaten

Recipe

  • 1 pre-heat oven to 325*f. butter a 3 quart casserole dish. place stuffing cubes in a large bowl.
  • 2 melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). pour cooked sausage and all the drippings over the top of the stuffing cubes (do not mix in yet).
  • 3 melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. cook (stirring often) until veggies start to soften (about 5 minutes). add the chicken broth and parsley to the pan and bring to just boiling.
  • 4 once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). now add in craisins and the beaten egg. mix well.
  • 5 "loosely" pack the dressing into the prepared casserole dish. (at this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
  • 6 bake the dressing, uncovered, until the top starts forming a crust (about 40 minutes). while it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. serve warm.
  • 7 (if your turkey is already roasting at the same temperature, you could add the dressing during the last hour. if your oven temp is different, you may need to adjust baking time). enjoy!

Sage Crackers

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 16
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 cup finely chopped fresh sage
  • 1 cup milk
  • 3/4 cup extra virgin olive oil, divided
  • coarse salt
  • additional flour, for rolling

Recipe

  • 1 heat oven to 425°f.
  • 2 put the 4 cups of flour, baking powder, salt and sage in a large bowl; stir to mix well.
  • 3 add milk and 1/2 cup olive oil.
  • 4 stir until mixture forms a ball.
  • 5 knead lightly about 10 times.
  • 6 divide dough evenly into 16 pieces.
  • 7 flatten pieces, one at a time, on clean counter or pastry cloth lightly dusted with flour.
  • 8 roll out as thinly as possible, allowing ragged edges.
  • 9 turn dough over frequently to make rolling easier.
  • 10 place 2 crackers on each baking sheet.
  • 11 brush lightly with some of the remaining olive oil and sprinkle with coarse salt.
  • 12 bake 8 to 10 minutes or until golden brown.
  • 13 cool, uncovered, on a wire rack.
  • 14 serve at room temperature.
  • 15 to serve, tear crackers into pieces and place in a napkin-lined basket.
  • 16 serve alone or with spreads or dips.

Sage

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 1
  • 1 ounce cointreau liqueur
  • 1 ounce white tequila
  • 1 ounce lime juice
  • 1 leaf fresh sage, torn
  • fresh lime
  • sea salt

Recipe

  • 1 fill a shaker with ice and add all ingredients.
  • 2 rim a cocktail glass with fresh lime and sea salt.
  • 3 shake and strain into glass.

Sage Green Beans With Parmesan Slivers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 8
  • 2 lbs green beans, trimmed
  • 2 garlic cloves, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried sage, crumbled
  • salt and pepper
  • 2 teaspoons fresh lemon juice
  • 1/2 cup parmesan cheese, slivered

Recipe

  • 1 in a large saucepan, bring large quality of salted water to a boil; cook beans over medium high heat, uncovered, for about 4-5 minutes, or until tender, but firm.
  • 2 drain and refresh the beans under cold running water. (beans can be prepared to this point, wrapped in a clean tea towel and refrigerated for up to 8 hours.).
  • 3 in a large frying pan, brown the garlic in oil over medium heat for about 4 minutes. discard garlic. add beans and shake pan to coat. season with sage; add salt and pepper to taste. cover and cook on low heat for about 2 minutes or until heated through.
  • 4 toss with lemon juice and arrange in a shallow serving dish. sprinkle with the parmesan slivers.

Sage Roast Beef With Merlot Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 10
  • 1/3 cup finely chopped fresh sage
  • 2 teaspoons salt
  • 1 tablespoon pepper
  • 2 tablespoons minced garlic
  • 1 (2 1/2 lb) center cut beef tenderloin
  • nonstick cooking spray
  • 1/3 cup finely chopped shallot
  • 1 1/2 cups merlot
  • 1 1/2 cups low sodium beef broth or 1 1/2 cups beef bouillon
  • 1 teaspoon butter
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt

Recipe

  • 1 combine sage through garlic; rub over roast.
  • 2 heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
  • 3 add roast to pan and cook 6 minutes, browning all sides.
  • 4 bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
  • 5 place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
  • 6 make sauce:.
  • 7 heat pan coated with spray over medium-high.
  • 8 sauté shallots about 3 minutes.
  • 9 stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
  • 10 stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
  • 11 stir in butter until melted; stir in parsley and salt.
  • 12 serve sauce with tenderloin.

roasted brussels sprouts

Ingredients

  • Servings: 6
  • 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 400 degrees f (205 degrees c).
  • place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
  • roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Sage Polenta

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 4 cups chicken stock
  • 2 teaspoons salt
  • 1 1/2 cups cornmeal
  • 4 tablespoons cream
  • 12 tablespoons butter
  • 4 tablespoons parmesan cheese
  • 2 teaspoons rubbed sage

Recipe

  • 1 bring the stock to a boil and add salt.
  • 2 gradually stir in cornmeal, constantly stirring with whisk.
  • 3 cook 8-10 minutes, stirring constantly.
  • 4 add remaining ingredients and serve.

Sage, Onion, Pumpkin, Pecan Dressing

Sunday, May 22, 2016

Sage Chicken Leek Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • 4 tablespoons butter (divided)
  • 25 sage leaves
  • 1 onion
  • 2 cups leeks
  • 1/2 cup white
  • 6 cups chicken stock
  • 1/2 cup barley
  • salt & fresh ground pepper
  • 2 cups chicken

Recipe

  • 1 cut the onion in half from the root to the tip and thickly slice it.
  • 2 seperate the slices into half rings and set aside.
  • 3 thinly slice the leeks (the white part and some green) and set aside.
  • 4 melt 2 tablespoons of the butter in a heavy soup pot over medium heat.
  • 5 fry the sage leaves until they are crispy - but still green not brown.
  • 6 remove the sage leaves from the pot - set aside and drain on a paper towels.
  • 7 add the other 2 tablespoons of butter to the pot.
  • 8 add the onion to the pot and fry over medium low heat until they caramelize.
  • 9 add the leeks to the pot and stir for another couple of minutes.
  • 10 add the to deglaze the pot loosening up any browned bits.
  • 11 add the chicken stock, barley, salt and pepper.
  • 12 bring everything to a boil and then turn down to simmer.
  • 13 simmer for 30 minutes stirring occasionally.
  • 14 add the chicken.
  • 15 simmer until the barley is tender.
  • 16 chop the fried sage leaves and sprinkle them over the soup just before serving.

Sage Recipe For Covering Grey Hair

Total Time: 35 mins Preparation Time: 5 mins

Ingredients

  • 1/4 cup dried sage
  • 1/4 cup dried rosemary
  • 2 cups water

Recipe

  • 1 simmer the sage and rosemary in the water for 30 minutes, then steep for several hours. apply to hair and leave on until dried. then rinse and dry.
  • 2 repeat weekly, until desired shade, then monthly to maintain color.

Sage Wrapped Shrimp

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 20 large shrimp (i prefer tiger shrimp)
  • 20 whole sage leaves
  • 1/4 cup olive oil
  • 2 garlic cloves, minced

Recipe

  • 1 peel shrimp.
  • 2 place in a bowl and add remaining ingred.
  • 3 marinate for at least 30 minutes.
  • 4 make sure sage leaves have oil on them.
  • 5 wrap leaves around shrimp and place on a cookie sheet seam side down.
  • 6 chill at least 20 minutes.
  • 7 place on a hot grill. grill 1-2 minutes each side, or until they turn pink.
  • 8 **you may want to use toothpicks, that's up to you.

Sage Chicken With Potatoes And Asparagus

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 700 g tiny potatoes, skin on
  • 30 g butter
  • salt
  • fresh ground pepper
  • 4 chicken drumsticks
  • 20 ml olive oil
  • 1 bunch fresh sage, leaves picked
  • 2 bunches asparagus, ends trimmed
  • 2 garlic cloves, crushed

Recipe

  • 1 preheat your oven to 220°c.
  • 2 line 2 large baking trays with non-stick baking paper.
  • 3 boil the potatoes in plenty of salted water until almost tender.
  • 4 drain and slice thinly.
  • 5 transfer to a bowl and add half the butter and salt and pepper.
  • 6 toss gently to coat.
  • 7 place the potatoes in a single layer on 1 of the lined trays.
  • 8 season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned.
  • 9 transfer to the other tray.
  • 10 place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes.
  • 11 3 minutes before the end of cooking, scatter the sage leaves over the chicken.
  • 12 meanwhile, melt the remaining butter,in a large frypan over medium heat.
  • 13 add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender.
  • 14 to serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus.

limeade pie

Ingredients

  • Servings: 1
  • 1 (6 ounce) can frozen limeade concentrate
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust

Recipe

  • mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. fold in nondairy whipped topping. pour filling into graham cracker crust. chill 2 to 3 hours.

Sage, Apple And Walnut Stuffed Turkey Breast

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 8
  • 1 large onion, halved, divided
  • 2 tablespoons canola oil, divided
  • 4 sprigs fresh sage, divided
  • 2 granny smith apples, diced
  • 1/2 cup walnuts, chopped
  • 1 tablespoon italian seasoning
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 cups fresh white bread, torn into pieces
  • 1/4 cup fresh parsley, chopped
  • 1 egg yolk
  • 2 cups chicken broth, 30% less sodium, divided
  • 2 turkey breast, boned, skin on

Recipe

  • 1 stuffing: dice half the onion. in a skillet, heat 1 tablespoons oil over medium heat and cook onion until caramelized, about 8 minutes.
  • 2 finely chop 2 tablespoons sage and stir into the skillet along with the apple, walnuts, italian seasoning and 1/4 teaspoons salt and 1/4 teaspoons pepper. cook until the apples have softened slightly, 2-3 minutes. remove from heat and set aside to cool completely.
  • 3 mix the cooled apple-onion mixture with the bread pieces, parsley and egg yolk. add 1/4 cup of the broth to moisen the stuffing so it just holds together. set aside.
  • 4 turkey: preheat oven to 425°f place both turkey breasts, skin side down on a cutting board. cut horizontally in the the thickest part of each breast (but do not cut through) so they open up like a book. season each of the cut surfaces with the remainder of the salt and pepper.
  • 5 mould 2 cups of the stuffing into a log; place in the middle of one side of the first breast. fold the meat over to close and use kitchen twine to wrap and tie the rolled turkey in 3-4 places. repeat with second breast.
  • 6 thinly slice the remaining onion and scatter in a roasting pan along with the remaining sage sprigs. place the stuffed turkey breasts overtop and brush with the remaining oil. add the remaining broth to the pan and cook in center of oven for 15 minutes. reduce the heat to 375°f until the internal temperature reaches 165°f transfer turkey to a platter and let rest 5-10 minutes. remove the twine, slice and serve with the onion and sage stuffing.

chicken fried chicken

Ingredients

  • Servings: 6
  • 30 saltine crackers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry potato flakes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 6 skinless, boneless chicken breast halves
  • 2 cups vegetable oil for frying

Recipe

    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins

  • place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
  • beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
  • fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Sage-roasted Turkey With Caramelized Onions

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

  • Servings: 10
  • 1 1/2 lbs onions, sliced
  • 3 tablespoons vegetable oil
  • 1 (15 lb) whole turkey, neck, heart, and gizzard cut into 1-inch pieces and reserved
  • 2 tablespoons butter (1/4 stick)
  • 8 fresh sage leaves
  • 1 1/2 teaspoons fresh sage leaves, chopped
  • 1 cup low sodium chicken broth (or more)
  • 6 tablespoons all-purpose flour
  • 3/4 cup dry white
  • 1 pinch ground nutmeg

Recipe

  • 1 position rack in bottom third of oven and preheat to 425°f toss onions and 2 tablespoons oil in large roasting pan. roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
  • 2 meanwhile, rinse turkey inside and out; pat dry. slide hand under skin of turkey breast to loosen skin. spread butter under skin over breast meat. arrange 4 sage leaves under skin on each side of breast. if stuffing turkey, spoon stuffing loosely into main cavity. tuck wing tips under turkey; tie legs together loosely. rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
  • 3 place turkey atop onions in pan. add neck, heart and gizzard pieces to pan. roast turkey 30 minutes. pour 1 cup broth into pan. tent turkey loosely with foil. reduce oven temperature to 325°f roast turkey 2 hours. uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°f, basting occasionally with pan juices, about 1 hour longer. transfer to platter. tent loosely with foil; let stand 30 minutes.
  • 4 remove neck and giblet pieces from pan; discard. pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. add more chicken broth to onion mixture if necessary to measure 5 cups total.
  • 5 heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. add 1 1/2 teaspoons chopped sage; stir 30 seconds. add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). gradually whisk in onion mixture, and nutmeg. simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
  • 6 carve turkey; serve hot with gravy.
  • 7 makes 10 to 12 servings.

Sage Turkey Cutlets (salbeischnitzel)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 300 g red onions
  • 4 tablespoons oil
  • 120 ml red
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • 8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
  • 40 g butter
  • 12 fresh sage leaves

Recipe

  • 1 peel the onion and slice it into thin rings.
  • 2 heat a skillet and sweat the onions in 2 tbsp of oil, covered, until they look translucent.
  • 3 add the red and the sugar and cook together 5-8 minutes, uncovered.
  • 4 sprinkle with salt and pepper to taste.
  • 5 in another pan, heat 2 tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
  • 6 lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
  • 7 season with salt and pepper, to taste.
  • 8 set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
  • 9 you may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

Sage Sausage, Apple & Walnut Stuffing/dressing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 16 ounces stuffing cubes
  • 6 tablespoons unsalted butter, plus more for greasing the pan and topping
  • 1 lb fresh sage sausage, casing removed
  • 1 medium onion, chopped
  • 2 cooking apples, peeled, cored, and chopped (such as gravenstein, rome, or )
  • 1 -2 stalk celery & leaves, chopped
  • 1/2 teaspoon kosher salt
  • 3 cups chicken broth (homemade or low-sodium canned)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup walnut pieces, toasted (see note)
  • 2 eggs, beaten

Recipe

  • 1 preheat oven to 325 degrees f.
  • 2 put the stuffing cubes in a large bowl and set aside. butter a 3-quart casserole dish.
  • 3 melt 2 tablespoons of butter in a large skillet over medium-high heat. add the sausage and break up with a wooden spoon. cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. add the sausage and pan drippings to the stuffing cubes. melt the remaining butter in the pan. add the onion, apple, celery, and salt. cook until the vegetables get soft, about 5 minutes. add the broth and parsley and bring to a boil.
  • 4 pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. mix in the walnuts and eggs. loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. cook until the top is crisp and golden, about 20 minutes more. set immediately or warm.
  • 5 tips: put the dressing in the oven during the last hour of cooking the turkey
  • 6 note: to toast nuts, spread them out on a baking sheet and toast in a 350 degree f oven until golden, about 7 minutes.

Sage-lemon Pesto - Bobby Flay

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1/4 cup fresh sage leaf
  • 1/4 cup fresh flat leaf parsley
  • 1 garlic clove, smashed
  • 1/4 teaspoon coriander seed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons toasted pine nuts or 2 tablespoons walnuts
  • 1/3 cup olive oil
  • 3 tablespoons grated parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Recipe

  • 1 combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
  • 2 with the motor running, slowly drizzle in the oil and process until emulsified.
  • 3 add the cheese, salt, and pepper and process 3 to 4 seconds longer.
  • 4 note: the pesto can be made up to 2 days in advance, covered, and refrigerated (or may be frozen). serve as a topping for grilled chicken or turkey, or on a cracker with some cream-cheese. makes a nice gift for the holidays in a jar tied with a pretty ribbon.

Saganaki

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 10 tomatoes, roughly chopped
  • 1 garlic clove
  • 5 leaves basil
  • 5 leaves mint
  • 4 ounces , to taste
  • 1/2 cup kalamata olive, pits removed, finely chopped
  • 1/4 cup caster sugar
  • 2 roma tomatoes, peeled and seeded, diced very finely
  • 1 english cucumber, peeled and diced very finely
  • 1/2 bunch chives, finely chopped
  • 1 cup halloumi cheese, cut into small cubes
  • 1 tablespoon olive oil

Recipe

  • 1 make the :.
  • 2 place the tomatoes, garlic, basil and mint in a blender and process until smooth. strain using a fine sieve - don't press on the mixture, let it happen naturally. it will take a few hours to give you the required 2 cups of liquid.
  • 3 the original recipe said to 'throw away the remaining solids', but i add them to the bag i have in the freezer to make soup stock with. add to taste. place this in the fridge to chill until ready to serve.
  • 4 make the candied olives:.
  • 5 preheat the oven to 200°f place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar. cook for about 15 minutes or until the olives are dried.
  • 6 prepare the haloumi:.
  • 7 slice the cheese into 1/2 inch cubes and dust with a little flour. heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides. when cooked thread skewers.
  • 8 assemble the dish:.
  • 9 divide the diced roma tomatoes, cucumber, candied olives and chives amongst four glasses, then pour over with the chilled mixture. add the haloumi skewers and serve immediately.

Refrigerator Rolls Ii

Ingredients

  • Servings: 24
  • 1 1/2 cups warm water (110 degrees f/45 degrees c)
  • 1 tablespoon white sugar
  • 1/2 tablespoon active dry yeast
  • 1/4 cup butter, softened
  • 3 tablespoons white sugar
  • 1 egg
  • 2 cups whole wheat flour
  • 1 tablespoon salt
  • 3 1/2 cups all-purpose flour

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins

  • in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
  • in a large bowl, combine yeast mixture, butter, remaining white sugar, egg, whole wheat flour and salt; beat well. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. cover dough and refrigerate for at least two hours and up to one week.
  • break off small even pieces of dough, form into rounds and place in greased muffin tins. let dough rise until nearly doubled, about 90 minutes. meanwhile, preheat oven to 400 degrees f (200 degrees c).
  • bake in preheated oven for 15 to 20 minutes, until golden.

Sage Rub For Roast Turkey

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 10
  • 1 (13 lb) turkey
  • 3 tablespoons butter, softened
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika

Recipe

  • 1 clean turkey, removing giblets.
  • 2 pat dry and put aside.
  • 3 combine the butter,salt, pepper, sage, and paprika.
  • 4 rub the sage mixture over the outside and inside of the turkey.
  • 5 truss turkey as usual.
  • 6 bake turkey at 350°f until meat thermometer reads 180°f.
  • 7 baste the turkey occasionally with drippings.
  • 8 cover loosely with foil if turkey browns too quickly.

Sage And Cheddar Potato Gratin

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 teaspoons mccormick rubbed sage
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon mccormick ground black pepper
  • 3 lbs yukon gold potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 (8 ounce) package shredded cheddar cheese (2 cups)
  • 1 cup heavy cream
  • 1 cup chicken broth

Recipe

  • 1 preheat oven to 400°f mix sage, salt and pepper in small bowl.
  • 2 layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish.
  • 3 sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. repeat layers. top with remaining potatoes, sage mixture and cheese.
  • 4 stir broth and cream in medium bowl with wire whisk until well blended. pour evenly over potatoes.
  • 5 bake 1 hour or until potatoes are tender and top is golden. let stand 5 minutes before serving.

Sage Bay And Garlic Dipping Oil

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1/2 cup olive oil
  • 2 garlic cloves, crushed
  • 2 fresh sage leaves
  • 1 bay leaf

Recipe

  • 1 combine all of the ingredients in a small, heavy saucepan. cook over medium-low heat until the thermometer registers 180°.
  • 2 reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200°). cool to room temperature. drain the oil mixture through a sieve into a bowl, and discard solids.

Sage Sausage Bites With Balsamic Apricot Dip

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 1/4 lbs bulk italian sweet sausage meat
  • 3 tablespoons chopped fresh sage
  • 1/4 cup balsamic vinegar
  • 1 cup apricot preserves
  • 1/2 cup spicy brown mustard
  • 1 cup italian seasoned breadcrumbs

Recipe

  • 1 preheat oven to 425 degrees f.
  • 2 in a medium pot, add oil and onion; saute the onion for 1 minute.
  • 3 next, add balsamic vinegar to onion and reduce by half, 1 minute. remove vinegar from heat and combine with apricot preserves and spicy mustard. stir until mustard is fully incorporated. dip will be glossy and brown in color.
  • 4 in a mixing bowl, combine sweet sausage and chopped sage. add 2 tablespoonfuls of apricot dip and mix. form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet. bake 15 to 17 minutes, until evenly browned, turning occasionally. drain, then serve with party picks for dipping with remaining balsamic apricot mustard dip.

Sage Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 12
  • 1/2 cup packed sage leaf
  • 1/2 cup packed flat leaf parsley
  • 1 cup freshly grated parmesan cheese
  • 2/3 cup walnut pieces
  • 3 cloves crushed garlic (or to taste)
  • salt
  • 1/2 cup olive oil (or to desired consistency)

Recipe

  • 1 wash and throughly dry sage leaves and parsley in your salad spinner.
  • 2 put in food processor with parmesean, walnuts, garlic, and salt.
  • 3 process until a gritty but even consistency.
  • 4 gradually add olive oil until pesto has reached desired consistency.
  • 5 divide into 3 equal portions.
  • 6 each portion will coat enough pasta for 4.

Sage Lamb Chops With Apple Slaw

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 1 tablespoon fresh sage, chopped or
  • 1/2 teaspoon dried sage
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt, more to taste
  • fresh ground black pepper
  • 4 3/4 inches lamb loin chops, bone-in
  • 4 teaspoons olive oil, divided
  • 1 large onion, cut in half, then sliced thinly
  • 1 large granny smith apple, cut in half, cored, shredded
  • 1 teaspoon fresh sage, or
  • 1/2 teaspoon dried sage
  • 9 cups green cabbage, cored and coarsely shredded (about 1/2 head)
  • 3 large carrots, shredded
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 3/4 cup chicken broth

Recipe

  • 1 combine 1 tablespoon sage, garlic, 1/2 teaspoon salt and pepper in a small bowl. rub all over lamb chops and let them "marinate" at room temperature about 10 minutes. heat 2 teaspoons of the oil in a large skillet over medium high heat. add lamb chops and brown well on both sides, 1 to 2 minutes per side. remove to a plate.
  • 2 wipe out the skillet and heat 2 teaspoons oil over medium heat. add onion, apple and sage. saute, stirring occasionally, until onion is softened and golden brown, about 4 to 5 minutes. add cabbage, carrots, vinegar and salt, saute about 5 minutes. add the broth and return lamb chops to the pan, spooning some of the slaw over the chops.
  • 3 cover and cook another 5 to 7 minutes. serve.

Sage Stuffing For Poultry

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 3 cups breadcrumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup butter, melted
  • 1 tablespoon sage, crushed
  • 1 tablespoon onion, minced

Recipe

  • 1 combine first five ingredients; add butter and toss together until blended.

Sage Breakfast Sausage

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 1 lb ground lamb
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1 pinch ground allspice

Recipe

  • 1 throughly combine all ingredients; shape into six patties.
  • 2 chill at least 1 hour.
  • 3 fry in a skillet for 3-4 minutes per side or until browned and no longer pink in the center.

Sage Focaccia

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

  • 1 cup water
  • 3 tablespoons olive oil
  • 3 cups unbleached flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon yeast
  • 3 tablespoons fresh sage
  • 3 tablespoons chopped onions
  • 1/2 tablespoon sea salt

Recipe

  • 1 pour 1 cup room temperature water and 1 tbsp olive oil into bread machine pan. cover over with the 3 cups of flour creating a mound in the middle. add 1/2 tsp salt to one corner of bread pan, and 1 tsp sugar to the opposite corner. make a small dent in the top of the flour mound and add 1 tsp yeast. set machine to dough cycle. lightly oil a 10 inch round baking pan.
  • 2 when dough cycle is complete remove dough and place on lightly floured surface. gently knead 2 tbsp chopped sage and 2 tbsp chopped onion into dough. roll into ball and then flatten. place in oiled baking pan and cover with lightly oiled plastic wrap. place in warm area (at least 80 degrees, such as window sill or on top of warming oven) and allow to rise for 20 minutes.
  • 3 uncover risen dough and poke deep dimples into the dough starting in the center and then in one inch circles around center dimple. recover and allow to rise for another 15 minutes.
  • 4 uncover risen dimpled dough and drizzle 2 tbsp olive oil over the entire surface (use a spoon to spread it if necessary). sprinkle with 1 tbsp chopped onions and 1 tbsp sage. bake at 400 degrees for 20 minutes until golden brown. cool slightly serve warm.

Sage Seasoning Blend

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1/4 cup dried sage
  • 3 tablespoons dried marjoram
  • 4 tablespoons dried thyme
  • 1 1/2 teaspoons celery seeds
  • 1/8 teaspoon salt

Recipe

  • 1 in a spice grinder, combine sage, marjoram, thyme, celery seeds and salt and pulse into a ground powder.

Sage Onion Compote

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cups red onions, slice thinly
  • 1/4 cup almonds, toasted, coarsely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh sage, chopped
  • salt and pepper

Recipe

  • 1 in a heavy saucepan, heat butter and oil over medium heat.
  • 2 add onion slices, cook, stirring often until onions just start to brown, it will take about 10 - 12 minutes.
  • 3 stir in remaining ingredients and heat thoroughly for 1 - 2 minutes.
  • 4 serve warm with the meat of your choice.

Sage-rubbed Lamb Chops With Warm Apple Slaw

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • 1 large garlic clove, minced (about 1 tsp)
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 4 3/4 in thick lamb loin chops with bone, about 8 ounces each
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 1 large onion, cut in half and then into half-moons
  • 1 large granny smith apple, coarsely shredded
  • 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
  • 1/2 head green cabbage, coarsely shredded (about 9 cups)
  • 3 large carrots, coarsely shredded (about 3 cups)
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 3/4 cup low sodium chicken broth

Recipe

  • 1 chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. rub all over the chops and let them stand at room temperature for ten minutes.
  • 2 heat the oil in a large non-stick frying pan over medium-high heat. add the chops and brown, 1 to 2 minutes per side. transfer to a plate.
  • 3 slaw: wipe out the frying pan, add fresh oil and heat over medium heat.
  • 4 add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
  • 5 add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
  • 6 add the broth to the pan, then return the chops, burying them in the vegetables.
  • 7 cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
  • 8 to serve: arrange the warm slaw on plates, and top with a lamb chop and pan juices.