Kielbasa Apple Skillet

Thawed a whole package of kielbasa from Costco so that I could slice some up for a little get together with two friends. Needless to say, I di not use the whole package. What to do, Pinterest? Voila…luckily I had some wonderful Granny Smith apples in the crisper. Alas, no apple butter, but I did have some mango chutney to use in its place. The dish was awesome and easy. Oh yeah…this was not turkey kielbasa…LOL

Kielbasa Apple Skillet

Ingredients

  • 14-16 ounces low-fat turkey kielbasa sausage OR pork
  • 1 large sweet onion, peeled and sliced
  • 2 large Fuji apples, sliced into thin wedges
  • 1-2 sprigs fresh rosemary
  • 1 tablespoon butter or coconut oil, optional
  • 1/2 cup Musselman’s Apple Butter OR chutney
  • 2 tablespoons Musselman’s Apple Cider Vinegar
  • Salt and pepper

Instructions

Preheat a large skillet to medium heat. Add the butter or oil. (If using a good nonstick skillet, no butter is needed.) Slice the onion and apples. Then cut the kielbasa into 1/2 inch rounds. Remove the rosemary leaves from the stems and roughly chop.

Once the skillet is hot, sear the kielbasa pieces for 2-4 minutes, until brown on both sides. Remove from the skillet and set aside.

Next add the onions to the skillet. Sear for 2 minutes to soften, then add the apples and rosemary. Allow the apples and onions the cook until soft and brown, but not mushy. Stir gently as to not smash the apples, about 5-7 minutes. Salt and pepper liberally.

Add the sausage back to the skillet, along with the Musselman’s Apple Butter, apple cider vinegar, and 1/2 cup water. Simmer and stir to thicken the sauce for 2-3 minutes. Taste, then salt and pepper as needed. Serve warm.

Holiday Recipes

With both American Thanksgiving and Christmas forthcoming, I am noting a few previously posted recipes which newer viewers may not have seen. Amongst these – what to do with leftover turkey? (Turkey Divan), an awesome Cranberry Chutney for either holiday, old-fashioned Hasty Pudding, a Christmas Morning Wife Saver which can be prepared the night before, as well as a few scrumptious cookies, like Biscotti with Ginger, Cranberry, Orange and Cashews for that after dinner coffee, Brandied Fruit and Nut Shortbread, and Cranberry Pistachio Salted Caramel Bars. Simply enter the names in the GO box to find them. Some might even be great for New Years.

Please observe social distancing and limit your dinners to local recommendations. Wear masks in public at all times! There will always be a next year if we observe the prescribed recommendations…

Cranberry Orange Chutney With Cumin, Fennel and Mustard Seeds

Not sure where this recipe originated since it was in my binder for awhile. Since we have 10 pounds of cranberries in the freezer this year, I thought we should make use of them.  We served this as a side dish with a smoked pork loin, which I sliced into thin slices and reheated gently on top of the stove,  in a mixture of red grapefruit juice and some fresh rosemary. It would be great with poultry, i.e. instead of the usual cranberry relish. We also used it the next day with salmon. Equally good.  Enjoy! Buen provecho!

Cranberry Orange Chutney with Cumin, Fennel and Mustard Seeds

Ingredients

1 1/3 cups sugar

1/2 cup red wine vinegar

3 tablespoons olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon yellow mustard seeds

1 cup thinly sliced red onion

1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips

1 tablespoon minced seeded Serrano chile (without the seeds)

3/4 cup water

1 pound fresh cranberries or frozen, thawed

1/2 cup dried cranberries

1/4 cup matchstick-size strips orange peel (orange part only)

Pinch of salt

The Technique: Simmered

    Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan. This technique softens the berries and allows enough time for all of the flavors to meld.

Preparation

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.

    Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD Can be made 3 days ahead. Keep chilled.

Barefoot in the Sand Cheese Ball – courtesy of Mary Walberg

I have hesitated in sending out this recipe as the McLaren’s cheese is not yet available here in Mexico. Yesterday we found a similar cheese at Superama in the Deli section made by Alouette. It is called Sharp Cheddar and is spreadable! For me it tasted very similar to the McLaren’s! No more need to bring it from Canada as long as they continue to stock it (If you want it you better get it before it is gone).

So here is our friend Mary’s recipe for the upcoming holiday seasons…the name refers to the name of Mary and Weldon’s place here in Mexico…

“BAREFOOT IN THE SAND” CURRIED CHEESE BALL

1 TUB OF McLAREN’S IMPERIAL CHEESE {red tub}

2 PACKAGES OF PHILADELPHIA CREAM CHEESE

RAISINS   ¼ cup (optional)

CHOPPED RED ONION -1/2/ cup

CURRY POWER   —to taste

CHUTNEY {mango ginger}

TOASTED ALMOND SLIVERS

So at room temp blend cheeses together {if you cannot find McLaren’s Imperial cheese use the strongest cheddar cheese you can find and grate}

Add raisins, red onion and curry powder.

Roll in the toasted almond slivers…

Serve with the jar of mango chutney poured over the top of the ball

The best crackers to serve with this ball are the “rice” crackers, which you can find at Superama in Merida!

NOTE: I have made a similar one to this using a third cheese – soft blue cheese. If you like blue cheese, try Mary’s recipe, add a small amount of blue cheese, omitting the raisins, curry and chutney, and roll in chopped walnuts. I usually wrap mine in wax paper until I am ready to use it.