Fresh Life Fam: Week of September 21st

SOUTHWEST SAUSAGE & EGG STUFFED PORTOBELLO MUSHROOMS

INGREDIENTS

5 large portobello mushrooms

1 Tablespoon olive oil

1 package Sausage Links

6 large eggs

1/2 cup black beans rinsed

1/2 cup corn fresh or canned

1 Roma tomato diced

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon paprika

salt and pepper to taste

1 1/2 cups shredded colby jack cheese

Optional toppings: Sliced Avocado, Diced Roma tomato, and Chives

INSTRUCTIONS

Preheat oven to 400 degrees. Take off the stem from the inside of the mushroom. Use a spoon and gently scrape the gills from the inside of the portobello mushroom and discard.

Lightly brush olive oil on the portobello mushroom and sprinkle with salt. Roast in the oven at 400 degrees for about 5 minutes until they soften.

Slice your sausage links into 1/2 inch pieces. Cook in a medium-sized skillet over medium-high heat until no longer pink and cooked throughout. Set aside on a plate.

Add your lightly beaten egg to the hot skillet and scramble until they start to form. Add in black beans, and corn and continue to cook until eggs are ready. Add in sausage, tomato, chili powder, cumin, paprika, salt and pepper and mix.

Fill your portobello mushrooms with the mixture and top with shredded cheese. Put back in the oven for about 2 minutes until the cheese melts. Top with desired toppings.

BEST GRILLED ZUCCHINI

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INGREDIENTS

2 medium zucchini, sliced into thick strips

1 tbsp. extra-virgin olive oil

1/2 tsp. lemon zest

1/4 tsp. crushed red pepper flakes, plus more for garnish

Kosher salt

Freshly ground black pepper

4 basil leaves, torn into medium pieces

DIRECTIONS

Preheat grill on medium-high. In a large bowl, toss zucchini with oil, lemon zest, and red pepper flakes. Season with salt and pepper.

Once grill is hot, carefully use tongs to rub an oiled paper towel over grates.

Using tongs, place zucchini on grill. Cover and cook, 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.

When zucchini is tender, remove from heat and garnish with basil and more red pepper flakes.

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AIR FRYER CAULIFLOWER WINGS

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INGREDIENTS

1 head of cauliflower florets

1/2 cup milk

1/2 cup water

3/4 cup all-purpose flour

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/2 tsp. salt

1/4 tsp. ground black pepper

1 cup frank's red hot sauce

2 Tbsp. butter

1/4 cup molasses

INSTRUCTIONS

In a mixing bowl - combine all dry ingredients (flour, garlic powder, onion powder, smoked paprika, salt, black pepper) then whisk in water and milk until batter has no lumps.

Add fresh cauliflower florets to batter and mix well to evenly coat with batter. Remove florets one at a time and transfer to a separate dish so that excess batter can run off.

Coat air fryer basket with non-stick cooking spray or oil, then add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.

Cook at 350 degrees for 15 minutes.

Meanwhile, in a small pot (or in microwave) - bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Then remove from heat.

Once cauliflower is done cooking, transfer to a bowl. When ready to serve, cover with sauce, then toss to coat.

Serve IMMEDIATELY with your dipping sauce of choice, or none at all. Enjoy!