Cabbage is a popular vegetable all over the world, and for good reason. Hearty, healthy, and able to stand up to strong flavors, it adds a little “something” to all kinds of meals.

In The Netherlands, one of the most popular ways of eating red cabbage is to slow braise it with aromatics like bay leaves, cloves, and cinnamon, along with some vinegar and tart apples for brightness. It is generally served with Hachee (stewed beef) and potatoes, but goes great with pork, as well. Really, it goes great with just about any rich main dish!

Not only is this dish delicious, but it’s loaded with health benefits as well! Red cabbage is loaded with antioxidants, fiber, and vitamins. I’ll never forget when my mama-in-law, Maria, found out that I was pregnant with her first grandbaby, she broke with our Sunday tradition of a simple meal with frietjes (fries) and went all out with hachee, mashed potatoes, and this cabbage recipe. When asked why she went to all the trouble, she said that she wanted to make sure I had a healthy meal and knew I didn’t feel up to cooking. So sweet…and my husband and father-in-law didn’t miss their beloved Sunday frietjes because the meal was so good!

Tips for Making Braised Red Cabbage with Apples (Rode Kool met Appeltjes):

-Feel free to use whatever type of apples you have on hand or prefer. I definitely recommend Granny Smiths or another type of sour apple, but I’ve also made it with sweeter types and it turned out just fine!

-Never wash your cabbage. Just take off the outer leaves. Also, make sure you cut out the core; it’s too tough.

-You can use plain white vinegar if you don’t have any apple cider vinegar on hand.

-This recipe uses ground cloves, but you can certainly use whole cloves if you prefer. Just make sure to remove them when you take out the bay leaves.

-You can absolutely make this recipe a day or so ahead…in fact, it tastes better the next day!

How to Make Braised Red Cabbage (Rode Kool met Appeltjes):

Take the outside leaves off of your head of red cabbage. If it is a smaller head, remove the core (cut the cabbage in half, and cut the core out of each half). If it is a large head, cut it in half and reserve one half for later use, making sure to remove the core from the half you’re using. Dice the cabbage and place it in a heavy bottomed pan.

Add enough water to almost cover the cabbage (about 1 1/2 cups in the pan I use), and add all of the spices, then bring to a boil. Stir in the sugar and vinegar. Cover and let simmer until the cabbage is tender, about 30 minutes.

Once the cabbage has cooked, add the peeled, diced apples and continue to cook until these are tender. Remove the bay leaves and cinnamon stick. Taste for salt, sugar, and vinegar, adding more if needed. Stir in the butter. Finally, make a slurry with the cornstarch and stir this into the pot. Cook for a minute or two, until the braising liquid is slightly thickened.

Rode Kool met Appeltjes goes great with:

Hachee – Dutch Stewed Beef

Mama Maria’s Dutch Style Green Beans

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Rode Kool met Appeltjes (Dutch Red Cabbage with Apples)

A little savory, a little sweet, a little sour…and SO delicious! Rode Kool met Appeltjes (Red Cabbage with Apples) is a delicious and healthy side that brightens up any meal!

Course Side Dish

Cuisine Dutch

Keyword apple cider vinegar, apples, cabbage, red cabbage, traditional recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• 1/2 Head Red Cabbage, or 1 Small Head
• 1/2 Stick Cinnamon or 1/2 tsp ground cinnamon
• 1/2 tsp Ground Cloves or 2 Whole Cloves
• 2 Bay Leaves
• 1 1/2 Cups Water approx.
• 3 Tbsp Sugar
• 2 Tbsp Apple Cider Vinegar
• 3 Sour Apples, such as Granny Smith, diced
• 2 tsp Butter
• 1 Tbsp Cornstarch + 1 Tbsp Water
• Salt and Pepper, to taste

Instructions

• Remove the outer leaves from the head of cabbage, remove the core, and dice the cabbage. Place in a heavy bottomed pot, such as a Dutch oven. Add enough water to nearly cover the cabbage, along with the cinnamon stick, cloves, bay leaves, and salt and pepper.
• Bring to a slow boil over medium high heat, then add the sugar and vinegar. Cover and reduce heat to medium low. Allow to simmer to for 30 minutes, until the cabbage is tender.
• Add the apples and continue simmering until they are tender.
• Remove the bay leaves and cinnamon stick. Taste for salt, vinegar, and sugar, adding more as needed.
• Stir in the butter.
• Create a slurry by mixing the cornstarch and water in a small bowl. Stir the slurry into the cabbage and allow to cook for another 2-3 minutes to thicken.

The post Rode Kool met Appeltjes – Red Cabbage with Apples appeared first on The Crossroads Cook.

I’m telling you friends, if you want to experience the ultimate in comfort food, ask a Dutch grandma or mom to make you dinner. They definitely know their way around some amazing, stick to your ribs meals that make you feel like you’re being wrapped in a warm hug.

Hachee, or Stewed Beef, is one of those recipes Dutch mamas and grandmas (or omas!) have been perfecting for hundreds of years. Literally. It has its roots in the middle ages as a way to use up leftover cuts of beef, and is traditionally served with Rode Kool Met Appeltjes (red cabbage with apples) and mashed potatoes. It’s also super yummy over French Fries!

This recipe is another one that comes straight from the kitchen of Maria (aka Mama Maria, aka my wonderful Dutch Mother-in-Law). The flavor of this beef is so layered and complex, yet it is totally easy to make. It just takes a little time! Let’s get to it, shall we?

Tips for Making Hachee

-You can really use any cut of beef that stands up to a long cooking time with this recipe. I tend to either use chuck roast or stew meat.

-If you can’t find marjoram, oregano is a fine substitute.

-Though I suggest using apple cider vinegar in this (especially if you are making cabbage to go along with it), you can totally use white vinegar if you want. Or red wine vinegar. Or white wine vinegar. Whatever you have on hand that floats your boat!

-I like sticking the whole cloves in a chunk of onion so that they are easier to find and fish out at the end.

-You can either leave the meat in chunks or give it a good stir to sort of shred it at the end. We prefer more broken apart or shredded, but that’s personal preference.

Looking for More Great Dutch Recipes? Try one of These!

–Rode Kool met Appeltjes (Red Cabbage with Apples)
–Erwtensoep (Snert, or Split Pea Soup)
–Hutspot (Mashed Potatoes with Carrots and Onion)
–Pannenkoeken (Dutch Pancakes)
–Saucijenbroodjes (Dutch “Sausage” Rolls)
–Mama Maria’s Dutch Style Green Beans

How to Make Hachee, or Dutch Stewed Beef

Cut your meat into small chunks, about 1 inch or so. Add the butter and olive oil to a large pan with a heavy bottom, such as a Dutch Oven, and heat over medium-high heat. Brown the meat in the butter/oil mixture, working in batches so the pan stays hot and everything browns evenly. Add the onions and sauté until they are slightly golden brown, then deglaze with the vinegar, making sure to scrape the bottom of the pan to get all of the brown bits off of the bottom of the pan.

Next, add in the water, bouillon cube, and the spices. Cover and let cook for about two hours, until the meat is tender. Remove the bay leaves and cloves. If you prefer the meat to be left in bigger pieces, remove it to a plate. If you prefer it more shredded, leave it in the pan.

Make a slurry with a little flour and water, and add it to the pan to thicken. Tastes for seasoning (salt, pepper, vinegar). If you removed the beef, add it back in. Serve with Rode Kool and mashed potatoes, or over fries.

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Hachee – Dutch Stewed Beef

A classic Dutch dish that has been around for centuries, Hachee (or stewed beef) is full of mouth watering flavor and soul warming comfort!

Course Main

Cuisine Dutch

Keyword comfort food, Dutch Cuisine, Dutch Food, Slow Cooked Food, Stew Meat, Stewed Beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 6 People

Author Meagan – The Crossroads Cook

Ingredients

• 2 lbs Beef, such as stew meat or chuck roast
• 1/2 Tbsp Butter
• 1/2 Tbsp Olive Oil
• 2 Medium Onions, sliced or diced
• 1 Bouillon Cube, Vegetable or Beef
• 3 Bay Leaves
• 3 Whole Cloves
• 2 tsp Dried Marjoram
• 2-3 Tbsp Apple Cider Vinegar
• 1 Tbsp All Purpose Flour
• 4 Cups Water, approximately
• Salt and Pepper, to taste

Instructions

• Cut beef in to 1 inch cubes. Season with salt and pepper.
• In a deep, heavy bottomed pan (such as a Dutch Oven), heat the butter and oil, and brown the meat on all sides. Work in batches if necessary.
• Once all of the meat is browned, return it all to the pan and add in the onion and sauté until the onion is golden brown.
• Add the vinegar, scraping the bottom of the pan to pick up any brown bits. Add enough water to cover the meat. Add in the bouillon cube and the rest of the herbs and spices.
• Cover and simmer on low/medium for around to hours, until the meat is very tender.
• Once the meat is cooked, stir in the flour and cook a little longer (15 minutes or so) to thicken. Check for seasoning. Add more salt, pepper, or vinegar as needed. Remove the cloves and bay leaves.
• Serve with Rode Kool (braised red cabbage with apples) and mashed potatoes, or over rice or french fries.

The post Hachee – Dutch Stewed Beef appeared first on The Crossroads Cook.

Mmmm. Gnocchi. Little pillows of fluffy, potato-y goodness. Combine them with almost any sauce, throw a little grated parm on those bad boys, and I’m sold…especially if it’s cold outside and I’m needing something filling and hearty in my life.

This Gnocchi with Sausage and Spinach is one of the first recipes I turn to as soon as the temperatures start dropping. It’s so unbelievably easy, so quick, and everyone always asks for seconds. And that simple sauce? We’re talking lick-your-plate good here. What? Don’t act like you haven’t done it! I totally do every time I make this! There ain’t no shame in my game.

Tips and Tricks

-If you’re into kale, this recipe is perfect for it. Just switch out the spinach. I personally prefer baby kale because it’s so much more tender and mild, but it can be hard to find in my neck of the woods. I highly recommend trying it if you can find it!

-Feel free to switch out the sausage! If you like things with more heat, go for Mild or Hot Italian Sausage rather than sweet.

-If you have sausage left over, either freeze it for later, or make one of my other favorite pasta dishes, try this Chicken and Sausage Pasta!

-Cooking with white wine tip: I like to cook with Pinot Grigio, especially if I’m using it in an Italian dish. You could also go with Sauvignon Blanc. Both are fine and easy to find. I would avoid cooking with Chardonnay (unless it’s unoaked) as most of those are way to oaky/creamy to work well in recipes like this one. And definitely don’t use a sweet white wine, such as Moscato.

-Not a white wine drinker and don’t cook with it enough to warrant opening a whole bottle just for one recipe? I like to keep the little mini-bottles (187 mL) in my pantry. You can find them in most grocery stores and they usually come in 4-packs.

How to Make Gnocchi with Sausage and Spinach

Start off by getting a large pot of well-salted water boiling for your gnocchi. It cooks really fast, so you’ll want to have your water ready and waiting for you when you’re ready for it.

In a large skillet, heat the olive oil and add the red pepper flakes and diced onion. Season with some salt and pepper and sauté until it starts to turn translucent. Add the garlic and sauté for a few more seconds. Next, slice open the sausage casings and add it in small chunks; you’ll want the pieces of sausage to be no bigger than a single gnocchi. Let the sausage brown.

Once the sausage has some good color on it, add in the white wine, scraping the bottom of the pan to get up any brown bits. Trust me, you want those! That’s flavor right there friends! Continue cooking until most of the liquid has evaporated out of the pan, then add the chicken stock.

While that’s cooking, add the gnocchi to the pot of boiling water. Keep a close eye on it! As soon as those babies start to float to the top, use a slotted spoon to scoop them out and into the skillet. It’s ok if they’re slightly underdone since they’ll continue to cook in the sauce. Give everything a good stir to combine. If it looks a little dry, add a little bit of the cooking water from the gnocchi. Stir in the spinach and allow it to wilt.

Remove from the heat and top with some grated parmigiana. Scoop yourself up a big bowl, pour a glass of wine, curl up on the couch, and ENJOY!

Looking for More Great Pasta Recipes? Try one of these!

Crock Pot Chicken Pasta with Creamy Tomato Sauce

Summer Vegetable Angel Hair Pasta

Prosciutto and Asparagus Pasta

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Gnocchi with Sausage and Spinach

Get dinner on the table in under 30 minutes with this super easy meal that looks like (and tastes like!) it came straight from your favorite Italian restaurant!

Course Main

Cuisine Italian

Keyword 30 Minute Meals, Baby Kale, easy dinner, Gnocchi, Italian Sausage, Kale, Spinach

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• 1 (16 oz) Package Gnocchi
• 1 Tbsp Olive Oil
• 1/2 Onion, diced
• 3 Cloves Garlic, minced
• 3 Links Sweet or Hot Italian Sausage, casing removed
• 1/4 tsp Crushed Red Pepper Flakes
• 1/4 Cup White Wine
• 1/2 Cup Chicken Broth
• 2 Cups Fresh Spinach
• Salt and Pepper, to taste
• 1/4 Cup Parmesan Cheese

Instructions

• Heat salted water in a large pot to boiling.
• In a large skillet, heat the oil, and sauté the onion until it softens, Add the garlic and sauté for another minute or so, until it becomes fragrant.
• Add the sausage and brown, crumbling it until the chunks are no bigger than the size of the gnocchi.
• Add the wine, scraping the bottom of the pan to get up any brown bits. Allow the wine to reduce, cooking it down until there is very little liquid left in the pan. Add the chicken broth.
• Add the gnocchi to the boiling, salted water, and just until it floats to the surface of the water (follow package instructions). Immediately transfer to the skillet with the sausage using a slotted spoon. Stir to combine. Add a little pasta water to the skillet (approx 1/4 cup).
• Add the spinach to the skillet. Stir to combine everything cook until the spinach wilts.
• Remove from the heat and top with grated parm. Taste for seasoning. Try not to "test" it all before you get it to the table.

Notes

*Feel free to substitute kale or baby kale for the spinach!

The post Gnocchi with Sausage and Spinach appeared first on The Crossroads Cook.

It’s happened, friends. My oldest baby isn’t a baby any more and has started pre-school AND dance class. Plus, JW has started fall harvest and I’ve started prepping for VandeLittle #3. In other words, our normally crazy life has just gotten way, way crazier. And it ain’t going to slow down any time soon.

Enter my salvation in the form of my trusty slow cooker! I honestly don’t know what I’d do without it! I love just dumping everything in the crock pot and forgetting about it until it’s time to eat.

This Crock Pot Chicken Pasta with Creamy Tomato Sauce is one of those meals that require very little prep to get started. Just dump and go! Then, about 20 minutes before dinner time, preheat your oven to bake some garlic bread, cook and drain some pasta, shred the chicken (which honestly pretty much shreds itself because it ends up being so tender), and add the last couple of ingredients. And bam! Dinner that even your kids will love is done!

How to Make Crock Pot Chicken Pasta with Creamy Tomato Sauce:

Spread a little of your favorite jarred (or homemade if you’ve got it!) marinara sauce on the bottom of your crock pot. Add in chicken tenders, diced onion, minced garlic (I like to use a garlic press), the rest of the jar of marinara, and the cream cheese. Throw in a couple of bay leaves, some Italian Seasoning, a little crushed red pepper flakes (or a lot, depending on your love of spice), and some salt and pepper. Put the lid on your crock pot and cook on high for about 3 hours, or on low for about 6.

When it’s almost time for dinner, cook the pasta of your choice according to the package directions (I like to use Cellentani, which is like a thin tube/corkscrew), making sure to salt your water. While the pasta is cooking, remove the chicken from the crock pot and shred it, then add it back in. Chop some spinach and some fresh basil, and throw that in the crock pot at well, giving everything a good stir until the cream cheese is blended in and the spinach starts to wilt. If the cream cheese isn’t fully smooth, don’t panic! It’ll be fine once you add the pasta, which you should do once it’s done cooking and been drained. Give everything a good stir, taste for seasoning, and serve topped with some shredded mozzarella and/or parmigiana.

Looking for more pasta recipes? Try one of these!

Chicken and Sausage Pasta

Asparagus and Prosciutto Penne

Summer Vegetable Angel Hair

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Crock Pot Chicken Pasta with Creamy Tomato Sauce

Crock Pot meals are the perfect way to feed a crowd on a busy day, and this Crock Pot Chicken Pasta with Creamy Tomato Sauce is sure to become a family favorite!

Course Main

Cuisine Italian

Keyword Basil, Chicken, cream cheese, crock pot, marinara, pasta, slow cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Chicken Breast Tenders Approx.
• 1 Onion, diced
• 3 Cloves Garlic, Minced
• 25 oz Jarred Marinara
• 12 oz Cream Cheese
• 1 tsp Italian Seasoning
• 2 Bay Leaves
• 1 tsp Crushed Red Pepper Flakes
• salt and pepper to taste
• 2 Cups Spinach, chopped
• 1 Tbsp Fresh Basil, chopped
• 1 lb Pasta, such as penne or cellentani
• Shredded Mozzarella Cheese

Instructions

• Pour a small amount of the jarred marinara into the bottom of a slow cooker and spread it around to act as a bed. Add in the chicken tenders, onions, garlic, the rest of the marinara, Italian Seasoning, bay leaves, crushed red pepper flakes, salt, pepper, and finish with the cream cheese.
• Put the lid on the slow cooker and cook on low for 6 hours or on high for 3.
• When the time is up, cook the pasta according to the package directions.
• Remove the chicken from the slow cooker and shred, then add back in.
• Stir in the spinach, basil, and cooked, drained pasta. Taste for seasoning. Serve topped with shredded mozzarella.

The post Crock Pot Chicken Pasta with Creamy Tomato Sauce appeared first on The Crossroads Cook.

As I’ve mentioned before, I worked at an amazing Italian restaurant through much of my college career. I was obsessed with Italian food before, but working at La Scala definitely took that obsession to a new level…and added a deep love of wine to the mix.

What does this have to do with an authentic Mexican dish such as chorizo and potatoes, you ask? Well, see, the funny thing is that the chef/owner of La Scala is from Mexico City. Yep, a chef from Mexico opened an authentic Italian restaurant. And ROCKS at it.

Every year at Christmas time we’d have a big party, and there was always the most delicious, and traditional, Mexican food. One of those tasty treats was almost always sopes, which are kind of like little tart shells made out of masa, lightly fried, and filled with savory goodness like refried beans, meat, and all the toppings. Yum.

It wasn’t until much later that I had sopes filled with Mexican chorizo and potatoes. It took about half a bite to make me a believer! And then I found out that chorizo and potato hash is delicious in other forms, like topped with an egg for breakfast. Or in tacos. Really any way you can think of, it’s GOOD STUFF.

TIPS FOR MAKING CHORIZO AND POTATO HASH:

-Make sure you buy Mexican Chorizo, not Spanish hard-cured Chorizo for this dish. Mexican Chorizo is like sausage seasoned heavily with paprika and other spices. Spanish chorizo has more the texture of hard salami. It’s delicious, but it doesn’t crumble and wouldn’t work well in this recipe.

-You can find Mexican chorizo just about anywhere. I usually get ours at out local international market (local being about an hour away…) simply because they have the brand I know we love. I’ll usually stock up and put any extra in the freezer. You can find chorizo at Wal-Mart or most local grocery store chains, though.

-Go for mild or hot chorizo…whatever you love. We like mild and then we spice it up with toppings.

-Top your hash with goodies like avocado, cilantro, diced onion, a squeeze of lime, and some Queso Fresco (Mexican white crumbling cheese). We also like Valentina Hot Sauce (we get the mild stuff that isn’t very hot, but has awesome flavor). And an over easy egg. Or in a sope shell with refried beans. It’s all good, baby.

HOW TO MAKE CHORIZO AND POTATO HASH:

Peel and wash two large potatoes, and dice into small pieces (like 1/4 inch or so). Crumble the chorizo into a large skillet and start to cook at medium heat. You’ll want to put a slice in the casing and remove the sausage from the casing. Continue to crumble the sausage as it cooks. Add in the onion and potatoes. Continue to cook, stirring occasionally, until the potatoes have softened and the chorizo is cooked through. Put it in a tortilla, on some sopes, or on a plate topped with an egg. Garnish with avocado, cilantro, diced onion, queso fresco, and a squeeze of lime.

**This post is sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own, ya dig?**

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Chorizo and Potato Hash

Everybody loves a dish that works for breakfast, brunch, lunch, and dinner…right? This super easy and versatile Chorizo and Potato Hash is great any time a day!

Course Breakfast, Brunch, lunch, Main

Cuisine Mexican

Keyword Chorizo, potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Large Potatoes, Peeled and Diced
• 1 Lb Mexican Chorizo
• 1/2 White Onion, Diced

Instructions

• Wash, peel, and dice the potatoes into a 1/4 inch dice. Dice the onion.
• In a large skillet on medium heat, crumble the Mexican Chorizo.
• Add the onion and potato to the skillet. Stir to combine and cook until the potato softens and the chorizo is cooked through.
• Serve topped with avocado, cilantro, diced onion, a squeeze of lime, Queso Fresco, and hot sauce.

The post Chorizo and Potato Hash appeared first on The Crossroads Cook.

If you ever visit The Netherlands, I highly recommend checking out one of their snack bars. Snack bars are kind of like the Dutch version of a classic American drive-through restaurants, except without the waitresses on roller skates. And you don’t drive through; most all snack bars are eat-in. Instead of chili dogs and root beer floats, you’ll find frikandel special, bitterballen, bami ballen, kroketten, and so much more.

Basically you walk up to the counter, look into the freezer case (similar to an ice cream display case, but with savory treats instead of sweet!), pick what you want, and the helpful person behind the counter will put it in the fryer for you while you go have a seat. No, folks, snack bars are not about health food. Make sure you get an order of frietjes (fries) with mayonnaise and curry ketchup to go with your other goodies!

One of the other great Dutch snack food items are saucijzenbroodjes, or sausage rolls. These are seasoned meat (usually ground beef, despite the name sausage…) wrapped in flaky puff pastry and baked to delicious, golden perfection. They make a perfect after school snack or lunch on the go! The great thing about these sausage rolls is that they are SO easy to make at home and put in the freezer…even the kids can get involved!! Have them help mix up the meat mixture, roll it into fat logs, and put it on the pastry. Then, have them help put the egg wash on.

Tips for Making Saucijzenbroodjes:

-Feel free to make the puff pastry from scratch if you want. Or, take the easy way out, and buy the packaged stuff at the store. It’s just as good, I promise!

-A leaner ground beef is going to be less greasy and there will be less of a risk of your pastry getting a little soggy.

-Saucijzenbroodjes are traditionally larger than mine are. If you would like a bigger one, just make two less cuts in the pastry to make longer rolls.

-To freeze: bake as directed, let cool, then flash freeze and put into baggies. When you want one, just take it out and stick it in the oven for about 20 minutes until heated through.

-Serve these bad boys with your favorite mustard. I recommend a good German style.

How to Make Saucijzenbroodjes:

Take your packaged puff pastry out of the freezer and lay it on the counter to defrost slightly. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, spices and seasonings, egg, and breadcrumbs. Mix thoroughly (hands are the best tools here). Set aside.

Lay the the puff pastry out flat in “landscape orientation”. In other words, so the rectangles long sides are on the top and bottom. Make a cut horizontally down the middle. Make another cut down the center vertically, then cut those two vertical sections in half again, so there is a total of 8 pieces of puff pastry.

At this point, I like to go ahead and lay the pieces of puff pastry on the baking sheet spaced evenly apart. Take the meat mixture and roll into 8 evenly sized log shapes, laying each towards the top of each piece of pastry but giving yourself at least an inch of room at the top. The ends of the log should very slightly be over the edge of the puff pastry as they will shrink slightly with baking.

Beat an egg in a bowl, and with a pastry brush or your finger, put some egg wash on the top space left on the puff pastry. Then fold the rest of the pastry over the meat, matching the edges as well as you can and sealing tightly with a fork. It’s fine if they aren’t perfect! Paint each roll with egg wash, then bake for about 20 minutes, or until they are a deep golden brown. Let cool slightly and serve with mustard for dipping!

This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own…ya dig?

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Saucijzenbroodjes - Dutch Sausage Rolls

Dutch Sausage Rolls, or Saucijzenbroodjes, are a classic Dutch snack food that is easy to make at home with some store-bought puff pastry!

Course Appetizer, lunch, Snack

Cuisine Dutch

Keyword Pigs in Blanket, Puff Pastry, Sausage Rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 Sheet Puff Pastry
• 1 lb Ground Beef Or 50/50 beef/pork blend
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Gehakt Seasoning Optional
• 1/4 tsp Nutmeg 1/2 tsp if not using gehakt seasoning
• 1 tsp Parsley Dried or Fresh
• 2 Eggs, divided
• 2 Tbsp Bread Crumbs

Instructions

• Preheat oven to 425 degrees.
• Set out puff pastry to thaw/warm slightly.
• In a large bowl, combine the ground meat, 1 egg, bread crumbs, and spices. Using either your hands or a spoon, mix until everything is combined. Set aside.
• Lay puff pastry sheet out flat. Using a knife, cut pastry sheet horizontally across the middle, then make three evenly spaced vertical cuts, so that the pastry is divided into 8 evenly sized rectangles.
• Divide the meat mixture evenly between the 8 puff pastry rectangles. Roll meat portions into log shapes that are the same length as the puff pastry portion. Place the meat about 1/2 inch from the top of each puff pastry rectangle.
• Beat 1 egg in a small bowl. Using a pastry brush or your finger, paint the puff pastry above the meat with the egg wash to act as a glue. Then, take the bottom of each puff pastry rectangle and fold it tightly over the meat. Seal the edge by pressing with a fork.
• Paint each sausage roll with the egg wash.
• Bake sausage rolls on a parchment paper lined baking sheet for 20 minutes, or until deep golden brown.
• These can be eaten right way, or can be allowed to cool. They also freeze well! Serve with mustard of your choice.

The post Saucijzenbroodjes – Dutch Sausage Rolls appeared first on The Crossroads Cook.

Chips and dip, ammiright? I love them. Any idea of not eating too much goes out the window pretty quickly when there are chips and dip involved. Salty, crunchy chips meet creamy, or cheesy, or spicy, or…whatever. I don’t care. Just pass it over.

Guacamole is one of those magic dips that is versatile enough to double as a condiment, and even as a salad topping. Really, the possibilities are endless for this super healthy dip that is traditionally made with avocados, jalapenos, cilantro, and lime juice.

I’ve searched for what seems like forever for the perfect Guac recipe, and thanks to my big brother and and sis-in-law’s recipe, I think I’ve finally found it. It seems like every time I’ve tried to make guacamole in the past, it just didn’t have enough flavor. It seemed bland and had no depth. Turns out, I just needed to simplify my recipe and go back to (almost) basics. I guess older siblings sometimes know what they’re talking about, huh?

How to Make the Perfect Guacamole:

Grab 6 avocados and a large, sharp knife (such as a chef’s knife). Slice, pit, and cube the avocado, removing the cubes into a large bowl with a spoon. For step-by-step instructions on how to seed and slice an avocado, visit this post from my friend over at My Fearless Kitchen. Don’t be intimidated! It’s really easy once you get the hang of it! Instead of just slicing the avocado like she suggests, cut it into a diamond pattern by first slicing in one direction and then the other for this recipe. And there’s no need to be extra careful when you’re spooning it into the bowl; you’re just going to be mushing it all anyway.

Once you’ve got all of the avocado into the bowl, add the other ingredients: diced tomato and onion, finely minced garlic-I like to use a garlic press-, the juice of two limes, diced jalapeno, and some chopped cilantro. Using a fork, start mashing it all together. Once you’ve got it started, add some sea salt or kosher salt. Mash and mix a little more, and keep doing this until you’ve got the consistency and salt level you want. Dig in with some tortilla chips or spoon it on to your taco or salad! Enjoy!

Looking for other Mexican inspired recipes? Try one of these!:

Instant Pot Pork Carnitas

Creamy Chicken Enchiladas

Zucchini and Hamburger Taco Skillet

Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing

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Easy Guacamole

Your search for the perfect easy Guacamole ends here! The perfect dip, condiment, and salad topper, this traditional recipe is sure to become a favorite!

Course Appetizer, Side

Cuisine Mexican

Keyword Avocado, Mexican, Vegan, Vegetarian

Prep Time 20 minutes minutes

Servings 8 people

Author Meagan - The Crossroads Cook

Ingredients

• 6 Avocados
• 2 Roma Tomatoes
• 1/4 White Onion, Chopped
• 1 Jalapeno, Diced
• 2 Cloves Garlic, Minced
• 2 Limes, Juiced
• 3 Tbsp Fresh Cilantro, Chopped
• Sea Salt or Kosher Salt, To Taste

Instructions

• Pit and cube 6 avocados. Using a spoon, scoop pieces into a large bowl. Add the juice of 2 limes, diced tomatoes, onions, and jalapenos, along with the garlic and cilantro.
• Using a fork, mash all of the ingredients together. Stir in some salt and taste for seasoning. Continue mashing until the guacamole reaches the desired consistency.

The post Easy Guacamole appeared first on The Crossroads Cook.

Does anyone else remember that old Chef Boyardee commercial where a young Chef Boyardee was learning to cook from his grandma? They go to the market and pick out fresh ingredients, then spend hours in the kitchen preparing the perfect red sauce for their pasta. As the sauce is simmering away, the grandma imparts some very important wisdom on the young chef: “Good food takes time.”

I don’t know why, but that phrase has stuck with me over the years. Such is the power of good advertising, eh? Any time I’m making something that feels like it’s taking ages to prepare, that heavily “Italian” accented voice floats though my head, reminding me to just be patient. It’ll be ready when it’s ready and it will totally be worth it.

I feel like risotto has a little bit of an intimidation factor, but don’t let it scare you! It really isn’t difficult at all; it’s just one of those dishes that you have to stick with…kind of like gravy, but a little more so. Trust me, you won’t regret it! This Dirty Risotto is packed with mouth-watering flavor….just…yum.

How to Make Dirty Risotto:

Start off by simmering 5 cups of chicken broth (I use low sodium) in a large saucepan. You don’t need to boil it or anything; it just needs to be heated through so you’re not adding cold/cool chicken broth to your rice when the time comes.

Heat the olive oil and butter in a large, heavy sauce pan. Remove the sweet Italian sausage from the casings and add to the pan, breaking it up into smallish chunks. Add the onions, garlic, bell peppers, and mushrooms. Sautee all of this until the sausage is browned and the veggies start to soften, then season with salt, pepper, and if you want a little kick, the cayenne pepper. Add the unrinsed rice to the pan, stirring to coat it in the oils and butter, and letting it brown a little (just a minute or two).

Once the rice starts to take on just a little bit of color, add the wine to the pan, making sure to scrape up any brown bits from the bottom. When the wine has mostly absorbed, add about 1/2 cup of the warmed chicken broth. I just do it a ladle at a time, making sure I’m stirring the rice constantly. Stir and cook until most of the liquid is absorbed, then add another 1/2 cup.

Repeat this process, adding half a cup of broth at a time and stirring constantly in between each addition, until you’ve used all of the broth and the rice is cooked and creamy. Remove from the heat and add the parmigiana. That’s it! You’re done, and your arm has gotten a good workout! Now it’s time to reward yourself by eating a big, steaming bowl of creamy risotto!

*This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean growers, but as always, all thoughts and opinions are my own.*

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Dirty Risotto

Cajun-inspired Dirty Risotto is the perfect creamy, flavor packed meal for your family!

Course Main

Cuisine American, Italian

Keyword Bell Peppers, Cajun Food, Dirty Rice, Risotto, Sausage Rolls

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 5 Cups Low-Sodium Chicken Broth
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 2 Links Sweet (or Hot) Italian Sausage, Casings Removed
• 1 Medium Onion, Diced
• 2 Cloves Garlic, Minced
• 1/2 Red Bell Pepper, Diced
• 1/2 Yellow Bell Pepper, Diced
• 4 oz. Button Mushrooms, Finely Chopped
• 1 1/2 Cups Arborio Rice
• 3/4 Cup Dry White Wine
• 1/4 tsp Cayenne Pepper
• 1/2 Cup Grated Parmigiana

Instructions

• In a large saucepan, heat the chicken broth over medium-low heat.
• In a separate large, heavy saucepan, heat the olive oil and butter over medium heat. Remove the sausage from it's casings and brown in the pan, breaking in to small chunks.
• After the sausage has started to brown, add the onions, garlic, bell peppers, mushrooms, and cayenne pepper. Continue to sauté until the vegetables start to soften. Season with salt and pepper to taste.
• Add the rice to the pan, stirring to coat. Sauté for about 2 minutes, allowing the rice to brown slightly.
• Add the wine to the pan, stirring well and scraping any brown bits from the bottom. Stir and cook until most of the liquid has been absorbed, about 2 minutes.
• Begin adding the chicken broth about a half cup at a time, stirring the whole time. Allow the liquid to mostly absorb in between each addition. Continue adding broth and stirring constantly (about 2 minutes in between each addition) until all of the broth has been added and the rice is cooked through and creamy.
• Remove from the heat and stir in the parmigiana. Serve immediately.

The post Dirty Risotto appeared first on The Crossroads Cook.

To say that I’m not a huge fan of winter is a big time understatement. We all know what hangry is, but is there a word to describe a similar anger caused by being cold? Because that word would perfectly describe how I get. I really, really despise being cold.

I once read somewhere that if you really love winter, chances are you didn’t grow up with livestock. There’s just something about having to break the ice on waterers, carrying water because water lines are frozen, going out and feeding/milking/delivering babies when the temperatures dip that just takes the fun out the cold. Blech.

Ok, sure, snow is pretty and I love watching my littles enjoy playing in it. And there’s nothing quite like a white Christmas with a fire going in the fire place. But that’s it. Once Christmas is over and the decorations come down, the weather could warm back up to the mid 70s and I would be just fine thank you very much!

There is one good thing about cold weather, though…it’s the perfect time to make a nice, hearty bowl of soup to warm yourself from the inside out. Dutch Split Pea Soup, or Erwtensoep (or Snert), is 100% the perfect stick to your ribs type of food to keep you going when those winter winds start to blow!

The Dutch are known for their hearty fare, and this soup is the king of all of it. It’s said that if your snert is as thick as it is supposed to be, you can stand a wooden spoon up in the middle of the pot. I kid you not. Plus, it’s loaded with veggies and super healthy. Win win!

My recipe comes straight from my mother-in-law, Maria…also known as the quintessential Dutch home cook. Oh, and something important to note: this soup is definitely better if you eat it the next day. Yes, you can eat it the same day, but I totally recommend planning ahead a little and waiting until the next day to eat it. It also freezes really well!

How to make Dutch Split Pea Soup:

Take about half a pound (200 grams) of split green peas and rinse them very, very well until the water runs clear (Maria says she rinses them 5 times). Put those in a heavy bottomed pot such as a Dutch oven, and pour in 1 Liter (4 1/2 cups) of water. Bring to a boil, cover, turn down the heat to medium low, and cook for an hour. You’ll want to keep an eye on them because these bad boys like to boil over.

Once an hour has passed, add peeled and chopped carrots and celery, a diced onion, leeks, a couple of diced potatoes, 2 vegetable bullion cubes (you can use chicken bullion if you can’t find the vegetable as it can be pretty hard to find), some parsley, and some pepper. Cook all of this for about 20 minutes or so, or until all of the veggies are tender. After the veggies have cooked, stir in some chopped smoked or kielbasa sausage.

If you are eating it right away, serve it up with some nice warm bread smothered in butter. If you are eating it the next day or freezing it, let it cool before putting it away.

Eet smakelijk!

Looking for other delicious Dutch foods? Give one of these a try!:

Pannekoeken – Dutch Pancakes
Hutspot – Dutch Mashed Potatoes with Carrots
Mama Maria’s Dutch Style Green Beans

This post is sponsored by The Glass Barn, Indiana Corn and Soybean Growers, but all thoughts and opinions are my own.

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Erwtensoep - Dutch Split Pea Soup

Dutch Split Pea Soup, called either Erwtensoep or Snert, is the perfect hearty and healthy meal to warm you up this winter!

Course lunch, Main Course, Soup

Cuisine Dutch

Keyword Carrots, erwtensoep, leeks, smoked sausage, snert, split peast

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1/2 lb Split Greet Peas 200 grams
• 4 1/2 c Water 1 Liter
• 4 Carrots, Peeled and Chopped
• 4 Celery Stalks, Peeled and Chopped
• 1 Onion, Diced
• 2 Leeks, Diced
• 2 Potatoes, Peeled and Diced
• 2 Vegetable Bullion Cubes or Chicken
• 1 Package Smoked or Kielbasa Sausage
• 2 Tbsp Parsley, Diced
• Salt and Pepper, to taste

Instructions

• In a strainer, rinse the split peas very well, until the water runs clear.
• Add the split peas to a large, heavy bottomed pot. Stir in the water. Bring to a boil, cover, turn down the heat to medium-low, and simmer for 1 hour.
• Uncover and stir in the carrots, celery, onion, leeks, potatoes, parsley, and vegetable bullion cubes. Cook for about 20 minutes, until the vegetables are tender.
• Stir in the sausage.
• Cook and refrigerate over night. Reheat and check for seasoning, adding salt and pepper if necessary. Serve with warm buttered bread.

Notes

This soup also freezes extremely well! Simply defrost and heat through when you are ready to eat it!

The post Erwtensoep – Dutch Split Pea Soup appeared first on The Crossroads Cook.

With businesses opening back up, schools being back in session, and harvest season starting, busy is about to be the name of the game again. When life gets crazy, keep dinner easy and tasty with this Slow Cooker No Bean Taco Chili!

Well, friends, harvest season in Northeastern Indiana has officially begun. JW is spending long hours working in the fields and in the semi, while I’m holding down the fort at home as well as I can. Oh, and in case you missed it, VandeLittle the Second decided to enter the world a few weeks before we were expecting him. So in other words…life just got all kinds of cray cray.

Photo Credit to Mallarie Ranae Photography

Spring planting and fall harvest are generally the busiest time of year on the farm. There is a window of time that farmers have to get crops planted and harvested. Though modern technology allows us to cover much more ground in much less time, planters and combines can still only cover so many acres in a day. The push to get all of those acres taken care of means that meals with the family around the table just aren’t on the agenda, so a lot of meals end up being eaten in the field.

Even during a normal year (you know, a year when we aren’t throwing a new baby into the mix), freezer meals, slow cookers, and my Instant Pot are my best friends when harvest rolls around. Freezer meals and the Instant Pot are great because I don’t always get a lot of notice when JW needs me to bring food. He works for an amazing family that feeds the entire crew a few nights a week, but there are always some meals that he’s on his own for. On those days I need something that is basically already ready to go or has a short cook time. The slow cooker is my BFF on those days when I know ahead of time what’s happening, but also know that I’m going to want something to be ready without much fuss when dinner time rolls around.

This Slow Cooker No Bean Taco Chili is the perfect meal for when life decides to go off the rails. It can be made in the crock pot, on the stove, in the Instant Pot, and even freezes really well. In fact, I almost always freeze the leftovers any time I make a batch. Then all I have to do is pull it out of the freezer, put it in the crock pot for a few hours, and dinner is ready when we are ready for it!

If you’re making this Taco Chili in the slow cooker, you’ll want to brown your hamburger first. I also like to go ahead and put my onions and cumin in with the hamburger while it’s browning. Then all that’s left to do is dump all of the ingredients in your crock pot, and cook it all on low for 5 hours or high for 3. Serve with your favorite chili fixings. I love Fritos or tortilla chips, lots of shredded cheese, sour cream, and a little diced onion.

Another great idea would be to use your Instant Pot so you’re not getting an extra pan dirty. Just turn it on saute mode for your hamburger and onions, then add everything else and turn on slow cooker mode. If you prefer to make this recipe on the stove top, start off by browning your hamburger with the onions in a large skillet. Drain any fat, then add everything else. Simmer on medium to medium high for at least 20 minutes to give all of the flavors time to combine.

Cooking this one from frozen? No need to defrost any more than to be able to get in in your crock pot! Put it in frozen, and increase cook time by about 1-2 hours.

This recipe is sponsored by the Glass Barn, but all thoughts and opinions are my own.

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Slow Cooker No Bean Taco Chili

When life gets crazy, keep dinner easy and tasty with this Slow Cooker No Bean Taco Chili!

Course Main, Soup

Cuisine American, Mexican

Keyword bean free, easy dinner, freezer food, Instant Pot, slow cooker

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Ground Beef
• 1 Medium Onion, Diced
• 1 Can Corn, Drained
• 1 Can Diced Green Chilies or Jalapenos
• 2 14 oz Cans Diced Tomatoes
• 1 Can Tomato Sauce
• 3 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Paprika
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• Shredded Cheese, Sour Cream, Fritos Corn Chips, Diced Onion for Serving

Instructions

• In a large skillet, brown the ground beef along with the diced onion.
• Combined the browned beef and onion with the rest of the ingredients in the slow cooker. Cook on low for 5-6 hours or on high for 2 hours.

Notes

I

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