chicken sausage, sweet potato + kale hash

chicken sausage, sweet potato + kale hash | Cody Uncorked

HAPPY FRIDAY EVERYONE!

I thought I’d share a recipe today that’s perfect for the weekend – whether you’re up and at ‘em for breakfast or like to get a slow start over brunch, this is the perfect dish to keep you full and fuel your weekend activities.

chicken sausage, sweet potato + kale hash | Cody Uncorked

This is also the perfect recipe to use up some delicious farmers market kale. If you haven’t already, you should check your local markets to see when they start back up! One of my Atlanta favorites, the Freedom Farmers Market, if already in full swing. Another, Peachtree Road Farmers Market, starts back up this weekend!

In addition to kale and sweet potatoes, I also used some fennel we already had and finished it off with the last bit of yellow bell pepper hollandaise leftovers. Feel free to use just about anything you’ve got…it’s a great way to salvage any drooping produce in those fridge drawers!

chicken sausage, sweet potato + kale hash | Cody Uncorked

Chicken Sausage, Sweet Potato + Kale Hash
serves two

ingredients
2 handfuls of kale leaves
1 small sweet potato
1 clove garlic
1/2 of a medium white onion
2 chicken sausages
2 eggs
optional:
thinly sliced fennel
broccolini
green garlic
swiss chard
other veggie add-ins
yellow bell pepper hollandaise

directions
Start by dicing your sweet potato and blanching in boiling water for 4 minutes. Drain and set aside. Next, mince the garlic, dice the 1/2 onion and rinse + dry your kale. Tear the kale into bite-site pieces and your prep is all finished!

In a medium skillet, brown chicken sausage with a little olive oil. Once cooked through and caramelized, use a slotted spoon to remove the sausage. While the pan’s still hot, add the onions and cook until slightly softened, about 5 minutes. Then add the sweet potatoes, season with salt and pepper, and cook until starting to crisp and brown on the outside. Add the garlic and any other veggies you’d like to add (excluding kale). Season and cook until tender. Next, add the sausage back in along with your kale and toss to combine.

Once the kale begins to soften, cook the eggs to your liking in a separate pan. I fried mine sunny side up, but poached would be delicious as well! Once your eggs are done, transfer cooked eggs to the hash and serve the skillet right on the table. Top with hot sauce, hollandaise and/or whatever you’d like!

chicken sausage, sweet potato + kale hash | Cody Uncorked

Happy weekend, y’all!

XO,

signature | Cody Uncorked.

 

 

 

 

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pesto caprese zoodles | giveaway!

spiralized pesto caprese zoodles

Happy St. Patrick’s Day!!! I thought this post would be especially appropriate today, considering how much green is in this recipe! Also, if you’re feeling lucky, I’m giving away a Paderno Spiralizer at the end of this post!

If you follow me on Instagram, you have probably noticed how much I love my Paderno Spiralizer. Zoodles with puttanesca, crispy sweet potato strips, green curry zoodles, turnip “pasta”, pesto zoodles with shrimp and ramen zoodles are just a few of the ways I’ve used it over the past few months.

spiralized pesto caprese zoodles

We don’t have a huge kitchen, so we try to be super selective about the tools and gadgets we purchase. If it doesn’t have multiple uses or save us major time, then it’s probably not something I’d buy. 

The Spiralizer is amazing because it takes vegetables that (to be honest) can get a little boring…and turns them into noodles!

The vegetable noodles aren’t necessarily a replacement for pasta (kind of how I explained about the cauliflower crust pizza). However, they create a noodle-like experience that makes eating bowl full of veggies and protein pretty darn satisfying.

spiralized pesto caprese zoodles

What’s great about this recipe in particular is that there is no cooking involved. Not only does that mean you don’t have to heat up your kitchen with the summer months ahead, but you also don’t lose any of the nutrients from the veggies.

Also, if you use store-bought pesto, the entire recipe from start to finish will take you under 20 minutes. That’s a win in my book!

spiralized pesto caprese zoodles

Pesto Caprese Zoodles

ingredients
2 medium zucchini, ends trimmed
1 cup cherry or grape tomatoes, halved
1 cup small mozzarella balls (ciliegine), torn
1/3-1/2 cup prepared pesto
2-3 tablespoons olive oil
salt + pepper, to taste

directions
Spiralize your zucchini using the the smallest blade. If you don’t have a Spiralizer, you can use a mandolin or a julienne tool to slice the zucchini into long, thin noodle shapes.

Toss all ingredients in a large bowl and serve. Can be made an hour or so in advance. (Try not to wait too long to serve, as the salty pesto will begin to draw water from the zoodles.)

spiralized pesto caprese zoodles

Now for the fun part – a giveaway!!! One lucky reader will win their very own Spiralizer!

You have one week to enter using the widget below. At the end of the week, I will announce the winner and the giveaway will close.

Good luck!

spiralized pesto caprese zoodles

a Rafflecopter giveaway

spiralized pesto caprese zoodles

XOXO,

signature | Cody Uncorked.

spiralized pesto caprese zoodles

salted dark chocolate peanut butter cups

salted dark chocolate peanut butter cups | Cody Uncorked

Well guys, the commercial push for Easter is in full swing, meaning grocery store aisles are filled with sugary morsels in pastel packaging. I’m not even a huge sweets fan, but there is something about the seasonal peanut butter cups (you know the ones) that are SO delicious. Is it the fun shapes? The peanut-butter-to-chocolate ratio? I don’t know!

salted dark chocolate peanut butter cups | Cody Uncorked

The good news is, today I’m sharing a recipe to create your own peanut butter cup treats at home. While the texture is similar to what you’re used to, the dark chocolate is just the right amount of bittersweet and the salt really brings it all together.

When you make sweets at home, you control what goes into them. So while they’re not health food by any means, they are better for you than the store-bought versions. If you’re worried about eating them all yourself, try bringing them to your coworkers, neighbors or friends. Trust me, they will eat them right up!

salted dark chocolate peanut butter cups | Cody Uncorked

Salted Dark Chocolate Peanut Butter Cups
adapted from Brown Eyed Baker
makes about 18-20 peanut butter cups

ingredients
1/2 cup creamy peanut butter
2 tablespoons unsalted butter
2 tablespoons brown sugar
3/4-1 cup powdered sugar, sifted
2 cups dark chocolate chips (one 11.5-oz bag)
2 tablespoons cup coconut oil

directions
In a small saucepan over medium heat, combine the peanut butter, butter and brown sugar. Stir constantly until everything has completely melted. There will still be a little bit of graininess from the brown sugar – that’s okay. Stir in powdered sugar 1/4 cup at a time. You’re looking for a relatively stiff mixture, but shouldn’t need more than 1 cup! Scoop the mixture into a clean bowl and refrigerate until completely cooled, about 30 minutes.

While the peanut butter mixture cools, line a baking sheet with parchment paper and set aside, then line your mini muffin tin with paper muffin cups.

Once completely cooled, form the peanut butter mixture into little discs. They should be smaller in diameter than the muffin cups and about a half inch high. Place each disc on the lined cookie sheet, then refrigerate.

Next, melt the chocolate chips and coconut oil over a double boiler (visual instructions here) or using the microwave in short bursts, stirring after each. Once completely melted and smooth, use a teaspoon to scoop chocolate into lined muffin cup. Lightly tap the filled tray on the counter to remove bubbles and even out the chocolate. Place in the refrigerator to harden for 15-20 minutes.

Now it’s time for assembly! Place one peanut butter disc in each chocolate-lined muffin cup, then add melted chocolate until the sides and top are completely covered. (If your melted chocolate has hardened, reheat using the same method and stir until all lumps have dissolved.) While the chocolate in each cup is still soft, sprinkle with a tiny pinch of Maldon sea salt flakes or coarse sea salt.

Refrigerate for 15-20 more minutes, or until completely hardened. At this point, your treats are read to enjoy! Store the cups in the refrigerator until ready to serve, up to 5 days. (They won’t last that long, I promise!)

salted dark chocolate peanut butter cups | Cody Uncorked

 Enjoy!

XO,

signature | Cody Uncorked.

 

 

 

salted dark chocolate peanut butter cups | Cody Uncorked