I finally have my computer back. It was supposed to be 8 days (yes I might have cried when they told me) but it came early! I felt like a limb had been amputated while it was gone. How sad is that? It also made me realize how much I missed blogging when I couldn’t physically do it, so I have a renewed sense of priority here, I hope I haven’t lost you all in the mean time.
Today, I wanted to share the recipes for these two delicious dishes I made the other night, and posted on instagram a couple days ago.
The cauliflower crust cheesy bread was incredible. I highly, highly recommend it. It was a bit more time intensive than the recipes I typically make, but well, well worth the effort. Totally carb and guilt free and so delicious. My husband had no idea the crust was made from a vegetable until I told him.
The chicken sausage hash is going to be a new staple for me. The flavors were just awesome and so, so easy to make.
Ingredients:
- Chicken sausage (I used Amylu Italian)
- Butternut squash
- Basil to taste
- 1 tablespoon balsamic glaze
- 1 tablespoon Parmesan cheese
Directions:
- Cut up the butternut squash into bite sized pieces, put on a baking sheet with a little olive oil, salt and pepper
- Roast squash at 400 degrees until soft and slightly browned (took me about 30 minutes)
- Cut up chicken sausage into bite sized pieces and brown in a skillet
- Combine sausage, squash, torn up basil, balsamic glaze and parm.
That’s it! So simple. It was unreal. The combo of salty and sweet was just so delicious.
