Last night we made Gluten Free Sausage Balls for the Christmas Eve festivities. The MIL is gluten intolerant so we decided to make something that she could enjoy. Since I couldn’t find a recipe for GF Sausage Balls on the web, I decided to list our recipe.
2 pounds of sausage (we used 1 pound of sage and 1 pound of hot)
4 cups of shredded sharp cheddar cheese
1/2 cup diced but not quite minced onion
1/2 cup diced but not quite minced celery
1 tablespoon garlic powder
1 1/2 cup of Wheat Free Biscuit & Baking Mix by Bob’s Red Mill
We pre-heated the oven to 375. We mixed all the ingredients in a large bowl. We used our hands (they were impeccably clean) and then rolled out 1 to 1 1/2 inch balls. We cooked for 28 minutes. They are mighty tasty.
Last night I made Linguine with Squash, Bacon and Goat Cheese for dinner. The recipe was out of Real Simple. Here’s the recipe–serves 6-8 (we cut the recipe down a little):
6 slices bacon
1 2-2 1/2 pound butternut squash-peeled, seeded and diced (about 4-5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces goat cheese, crumbled
1 1-pound package of linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
Cook the bacon until crisp. Drain on paper towels and then break into pieces; set aside. Drain all but 2 tablespoons of bacon grease and then add the garlic and squash to the pan. Sauté the squash for 3-5 minutes over medium heat. Stir in the broth and salt. Cover and simmer, stir occasionally, until squash is cooked (about 20 minutes). While the squash was cooking, I cooked the linguine so it would come out warm at the end. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl (I saved some of the pasta water and added back to the squash to ensure sauce consistency). Stir in the sauce and toss the pasta and sauce. Drizzle with olive oil and then add the reserved bacon pieces, pepper and goat cheese. Serve immediately.
Two recipes in one entry-now that’s a Christmas gift.