One-pot meals are one of my favorite go-to options, simply for easy cleanup. This One Pot Kale and Sausage Skillet dinner is boasting with flavor and is a simple weeknight dinner. 

I’ve partnered with TX1015 Sweet Onions to bring you this sponsored post. 

This one-pot Sausage Skillet Dinner is super easy to make because everything cooks together in one pan! Do you like one-pot meals? You should also try this One-pot Chicken Orzo Soup or Honey Garlic Chicken Stir Fry. 

What is a TX1015 Sweet Onion? 

• It’s sweet… with no tears. Huge plus!
• It’s the first spring sweet onion of the season.
• Grown only in Texas.
• Harvested & Packed Fresh – never stored.

One-Pot Sausage Skillet Dinner

What I LOVE about one-pot meals!

• It is made in one pan. JUST ONE.
• Cooks in less than 30 minutes for instant gratification.
• It is extremely kid-friendly and delicious; you can add your own vegetables. 

You will need the following ingredients:

• Olive oil
• 4 sausage links, any type
• Sweet potato
• Onion
• 4 – 5 large kale leaves
• Garlic
• Sage
• Thyme
• Salt & pepper

You will need the following supplies: 

• Large skillet
• Wooden spoon or spatula
• Large chef’s knife for chopping veggies and sausage
• Cutting board
  
  

Tips For This Recipe

• What type of sausage can I use for this Sausage skillet dinner?
  Use your favorite sausage links; just about any variety will work. Chicken sausage, Italian sausage, smoked sausage, even Polish sausage all can work well in this dish. Pre-cooked sausage will crisp up fast, so be mindful of that during step 2. Just make sure your slices are evenly sized so they cook uniformly.
• What can I serve with Sausage Skillet Dinner?
  The beauty of this dish is it is a one-pot meal. All your veggies and protein are in there. You could definitely serve with dinner rolls or a loaf of homemade bread if you want to add a grain to your meal. Or a small side salad if the kale isn’t enough greens for you!
• How should I store Sausage Skillet Dinner?
  This meal is best served immediately. However, if you happen to have leftovers, store them in an air-tight container in the fridge for up to 3 days.

Share Your Creations with Me!

Did you make this One Pot Kale and Sausage Skillet dinner? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

One Pot Kale and Sausage Skillet Dinner

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 2 tablespoons olive oil
• 4 sausage links, sliced
• 2 cups sweet potato, cubed
• 1 medium sweet onion, sliced
• 3 cups curly kale, de-ribbed and chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• Salt & pepper to taste

Instructions

1. Heat olive oil in skillet over medium heat. Add onion and sweet potato. Toss in oil, then cover, stirring occasionally, for about 10 minutes.
2. Add the sausage to skillet and cook until crispy, about 4 - 8 minutes (depending on whether your sausage is pre-cooked or not).
3. Turn heat to low. Add the garlic and herbs and saute one minute more, stirring frequently.
4. Toss in kale and cook until wilted, about 1 to 2 minutes. Season with salt and pepper, to taste.
5. Remove skillet from heat. Serve warm.
   

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Make your OWN meatballs with this tried and true Baked Turkey Parmesan Meatballs recipe. It’s a great dish that the whole family can enjoy. 

I’ve partnered with TX1015 Sweet Onions to bring you this sponsored post. 

I love a good recipe where you can incorporate the kids when making it. This just happens to be one of those dishes. All of my kids like to get their hands a little dirty in the kitchen, whether it’s the main dish, side dish, or their own creative desserts oozing with marshmallows or melted chocolate. 

Baked Turkey Parmesan Meatballs is one of my favorite go-to recipes. You can eat them alone, add them to spaghetti or zoodles, or place it on a toasted hoagie bun for a flavorful sandwich. 

I have to be honest because these meatballs don’t ever make it to a plate most of the time. Instead, there are devoured right off of the foil. 

What to Serve with these Baked Turkey Meatballs?

• Roasted or Sauteed Vegetables
• Spaghetti Noodles 
• Zoodles: Zucchini or Cucumber 
• Hoagie Buns 

What is a TX1015 Sweet Onion? 

• It’s sweet… with no tears. Huge plus!
• Grown only in Texas.
• Harvested & Packed Fresh – never stored.

Share Your Creations with Me!

Did you make this Baked Turkey Parmesan Meatballs recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

Baked Turkey Parmesan Meatballs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Print

Ingredients

• 1.2 pounds of lean ground turkey
• 1/3 cup finely chopped sweet onion
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup Italian bread crumbs
• 1/4 teaspoon minced garlic
• 1 teaspoon parsley flakes
• 3/4 cup shredded parmesan cheese, plus more for topping
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the ingredients except for the marinara sauce. Using your hands, mix everything together.
3. Line a baking sheet with non-stick foil. Using a two teaspoon scoop or spoon, roll the mixture into small balls. Place on foil and bake in the oven for 15 minutes. Remove from oven and top with marinara sauce and a little bit of cheese. Place back in the oven for 3-5 minutes or until internal temperature reaches 165 degrees.
4. Place on a hoagie or eat with spaghetti noodles.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

• Store any leftovers in an airtight container for a few days. 
• Reheat by placing in the oven to crisp up or place it in the air fryer….. PLEASE skip the microwave if possible. 
• Swap Panko Bread crumbs for the Italian style bread crumbs for a bit more crunch. 

Chicken Parmesan

Yield: 4+

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Print

Ingredients

Tomato Sauce

• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp olive oil
• 1 14.5 oz. can diced tomatoes with basil, garlic, and oregano
• 1/4 cup white wine
• 1/4 tsp flaked red peppers
• 1/4 tsp salt
• 1/8 cup dry basil flakes

Chicken

• 1 cup Italian-seasoned breadcrumbs
• 2 Tbsp all-purpose flour
• 1/4 tsp crushed red pepper
• 2 skinned and boned chicken breasts
• 3 egg whites, lightly beaten
• 1 Tbsp olive oil
• Tomato Sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese

Instructions

SAUCE
Saute onion and garlic in the oil over medium high heat
Once tender, add tomatoes, wine and red pepper
Simmer, uncovered for 20 minutes
Add salt and basil

CHICKEN
Combine breadcrumbs, flour and red pepper into large bowl
Put egg whites in another large bowl that chicken will fit in
Place chicken breasts between 2 sheets of plastic wrap
Flatten with meat tenderizer or rolling pin
Heat skillet with oil at this time on med/high
Dip chicken in egg whites, then coat in bread crumbs
Repeat the above step to double coat chicken
Cook chicken 2 to 3 minutes on each side or until done
Place chicken in baking dish and coat evenly with tomato sauce
Spread cheeses over the top
Bake for 20 mins at 350 degrees

Optional – You can plate over cooked pasta

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

These Italian Nachos are NOT your typical nacho dish. Instead, these are made with egg roll wrappers and then topped with delicious sausage, alfredo sauce, and vegetables. 

Move over beloved Mexican food and hello nachos. Not just any nachos, Italian Nachos. This dish just moved up into my Top 5 things that I like to eat. I am that serious about these babies. I never even thought about making chips out of egg roll wrappers!

A couple of weeks ago, I was dining with some friends at a local restaurant, and one of them happened to order italian nachos. Fortunately, the girl was kind enough to share her appetizer/dinner with the rest of the table. However, after that first bite, I knew that I WOULD be recreating these nachos at home.

You may ask how I recreate a restaurant recipe at home. Honestly, all I do is go to their website and see if they list all the ingredients in the dish, and then it is up to me on how I want to put it all together. It’s even better when you have most of the ingredients already in your refrigerator.

Popular Substitutions:

• Chicken- Leftover rotisserie chicken is a great option to have if you don’t like sausage.
• Wonton wrappers – these are very similar to egg roll wrappers. Just get whatever you find at the store. 
• Mozzarella Cheese – I mean, any extra cheese is a good thing for nachos. 

These Italian nachos are perfect for a family night dinner or if you are having guests over and want to impress them with some fancy nachos. I know they will enjoy them. 

Share Your Creations with Me!

Did you make these Italian Nachos? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy! You might also want to check out these tiny Nachos Bites. 

Italian Nachos

Yield: 3-4 servings

Prep Time: 15 minutes

Cook Time: 30 seconds

Total Time: 15 minutes 30 seconds

Print

Ingredients

• canola oil
• 8 sheets egg roll wrappers
• 16 ounces mild Italian sausage
• 15 ounces light creamy alfredo sauce
• 1/2 cup pepperonis cut in half
• 1/4 cup sliced olives
• 1 tomato sliced into wedges
• 2 Tablespoons pepperoncinis
• 1/3 cup grated parmesan cheese
• 1 cup Italian style blend grated cheese

Instructions

1. Add sausage to a skillet over medium heat. Cook until done about 10 minutes.
2. Add canola oil to a large pot filling it up to about a 1/2 inch. Turn the heat to medium and let it warm up. Cut each egg roll wrapper sheet into 4 squares. Lay 4 squares into the hot oil at a time. You will want to flip them after 2-3 seconds and then let them cook for an additional 2-3 seconds. Remove and place on paper towels. Repeat with the rest of the egg roll wrappers until all are cooked.
3. In a small sauce pan heat up the alfredo sauce.
4. Place the wonton wrappers on a large oven safe pan or dish. Top with alfredo sauce, cooked sausage, pepperonis, olives and cheese.
5. Broil in the oven for 30 seconds and then remove. Top with tomatoes and pepperoncinis.
6. Additional topping:sliced jalapeños

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This easy Tex-Mex Couscous Bowl with Chicken recipe is light and refreshing! It’s made with: couscous, chicken, onions, and bell pepper. 
I’ve partnered with TX1015 Sweet Onions to bring you this sponsored post. 

Dinner time can be hectic whether you are trying to put together a main or side dish. This Couscous Bowl is easy to put together and you can even customize it to what you have in your fridge or pantry. For this recipe, you still need a rotisserie chicken, a sweet onion, couscous, bell pepper, avocado, black beans, and then a few additional toppings. 

What is a TX1015 Sweet Onion? 

• It’s sweet… with no tears. Huge plus!
• It’s the first spring sweet onion of the season.
• Grown only in Texas.
• Harvested & Packed Fresh – never stored.

Texas is proud of its heritage and sweet onions have a history to be celebrated.  In fact, all sweet onions you know today come from the original “Bermuda” onion seed brought to Texas and grown in 1898.  They’ve been perfecting them ever since.  South Texas Farmers have grown sweet onions since 1898, but it was 10 years of research by the legendary vegetable researcher, Dr. Leonard Pike, who created the sweet Texas 1015’s.

Tips For The Recipe:

• Use Rotisserie Chicken – This simplifies everything. There is no need to heat the grill; buy a rotisserie chicken and use it right away or store it in the fridge until you are ready to use it.

Popular Substitutions:

• Quinoa or Cauliflower Rice: Swap the couscous with one of these for the base of the bowl.
• Corn: Add some grilled corn to the dish. 
• Serrano: Add a little heat to this dish by adding 1-2 tablespoons of chopped pepper. 

Share Your Creations with Me!

Did you make this Easy Tex-Mex Couscous Bowl with Chicken? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

Easy Tex-Mex Couscous Bowl with Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• 5.7 ounce box of couscous
• 2 teaspoons of extra virgin olive oil, divided
• 1/2 TX1015 Sweet Onion, sliced
• 1 cup cooked rotisserie shredded chicken
• 8 cherry tomatoes, halved
• 1/3 cup black beans, drained and rinsed
• 1/2 avocado, sliced
• 1/2 red bell pepper, sliced
• Optional Toppings: jalapeno, cilantro and limes

Instructions

1. Cook couscous according to package instructions and set aside.
2. Add 1 teaspoon of extra virgin olive oil to a saute pan over low/medium heat. Cook onions for 8 minutes stirring occasionally. Remove from pan.
3. (Skip if using warm rotisserie chicken) Bring heat to medium, add the rest of the olive oil to the pan and add chicken. Cook for 5 minutes.
4. Pour couscous into a large bowl. Top with the onions, chicken, tomatoes, black beans, avocado and bell pepper.
5. Add freshly squeezed lime juice, jalapenos, and cilantro.
6. Top with a cilantro dressing.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This is a simple margarita recipe using passion fruit. So, what is passion fruit? Passion fruit comes from the passion fruit vine. 

How to Choose a Passion Fruit

Look for one that feels heavy and is purple or yellow in color. The more wrinkles that the fruit has, the riper it is. 

Can You Eat the Seeds? 

Yes, you can. They will be a bit tart but don’t waste them. Just don’t eat the rind. 

Where do I purchase passion fruit?

Check out a produce market that carries more options than your chain grocery store. If you can’t find it, they make a frozen version that you can find at many grocery stores. Check with your store beforehand. 

How do you prepare passion fruit?

You will just cut the passion fruit right in half and scoop out the insides into a bowl. 

What is simple syrup, and how do I make it?

It is a way to sweeten your drink without the texture of sugar. To make it, you boil 1 part water and 1 part of sugar until the sugar is dissolved. They do sell it premade at the liquor store.

Tips On Making This Passion Fruit Margarita

• Make more than one. I promise you will want to share this drink with someone. 
• Use FRESH squeezed lime juice over the stuff that comes in a squeeze bottle. It just TASTES better. 
• A great tequila will elevate this drink even more. 

Share Your Creations with Me!

Did you make this Passion Fruit Margarita recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes, so I’ll be sure to see them. Enjoy!

Passion Fruit Margaritas

Yield: 1

Print

Ingredients

• 1 lime wedge
• 1 tablespoon salt
• 2 oz tequila
• 1 oz lime juice, freshly squeezed
• 1 oz triple sec
• 1 oz simple syrup, optional
• 1/4 cup passion fruit

Instructions

1. Take your lime wedge and run it around the edge of your glass. Pour your salt onto a plate, dip the rim of your glass into the salt.
2. In a shaker filled with ice, combine the tequila, lime juice, triple sec, simple syrup, and passion fruit.
3. Place the lid on the shaker and shake until the drink is chilled.
4. Pour your drink into the prepared glass, and if you like, you can top it with some additional passion fruit.
   
   

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

A classic Holiday Chocolate Peppermint Popcorn recipe just in time for Christmas Day! This snack is perfect for the whole family to get involved and the recipe only requires 4 ingredients.

How to make this Holiday Chocolate Peppermint Popcorn

• Pop popcorn in the microwave as directed on the package. Pour into a large bowl.
• Place cookies in a Ziplock bag and use the flat side of a rolling pin to crush.  Place peppermints in a separate bag and crush.
• Melt candy coating as directed on package.  Pour half of the melted candy coating onto the popcorn.  Add half the crushed cookies and peppermints.  Use your hands or gently stir until combined, then add the rest of the candy coating, cookies, and peppermints. Gently fold to combine until most of the popcorn is coated.
• Pour onto a cookie sheet lined with waxed paper or parchment paper.  Spread out into a single layer until popcorn is dry. To expedite, place in fridge or freezer for 10-15 minutes.  Break apart any large pieces.  

FAQs for this Chocolate Peppermint Popcorn Recipe

Can I double or triple this recipe?

Yes! You can make large batches of this Chocolate Peppermint Popcorn recipe and get all your gift making done in one shot.

Can I substitute the hard peppermint candies?

Although I personally love the hard candies, you can leave them out of this recipe or sub them with M&Ms, pretzels, nuts, or sprinkles.

Can I substitute milk chocolate or use a different white chocolate?

Yes, you can use any milk chocolate or white chocolate bars for this recipe.

How do I store this popcorn?

Keep this popcorn stored in an air-tight container or Ziploc bag. I would eat within a few days to prevent it from going stale. 

Share Your Creations with Me!

Did you make this Holiday Chocolate Peppermint Popcorn recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Enjoy!

Holiday Chocolate Peppermint Popcorn

Yield: 10+ servings

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Print

Ingredients

• ● 1 (3.2 ounce) bag microwave popcorn
• ● 8 ounces vanilla candy coating, melted
• ● 2 cups chocolate cookies, such as Oreo, crushed
• ● 1 cup hard peppermint candies, crushed

Instructions

1. Pop popcorn in the microwave as directed on the package. Pour into a large bowl.
2. Place cookies in a Ziplock bag and use the flat side of a rolling pin to crush. 
   Place peppermints in a separate bag and crush.
3. Melt candy coating as directed on package.  Pour half of the melted candy
   coating onto the popcorn.  Add half the crushed cookies and peppermints.  Use your hands or gently stir until combined, then add the rest of the candy coating, cookies, and peppermints. Gently fold to combine until most of the popcorn is coated.
4. Pour onto a cookie sheet lined with waxed paper or parchment paper.  Spread out into a single layer until popcorn is dry. To expedite, place in fridge or freezer for 10-15 minutes.  Break apart any large pieces.  
   
   

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The holidays just aren’t the same without a little bit of peppermint bark. This dark chocolate peppermint bark tastes divine, but it’s actually incredibly easy to make. I’ve added toasted hazelnuts for a fresh twist on an old favorite. It’s perfect to batch for holiday gifts or to bring as a treat for gatherings and parties.

Tips for Making this Dark Chocolate Peppermint Bark

Peppermint bark is known for being easy to make, but I have a few tips for how to make this recipe turn out perfect every time:

• Slow and steady wins the race for melting chocolate. Chocolate can burn at high temperatures, so it’s important to heat slowly and stir often. Keep it under 120 degrees F. If you melt your chocolate in the microwave, stick with 15-30 second intervals and stir in between.
• Keep everything dry. Double check your utensils, dishes, and surfaces before they come in contact with your melted chocolate. You want them to be perfectly dry without one drop of water in sight. Water will cause the chocolate to react and seize up – which is not the result you want!
• Let it set. Make sure your dark chocolate sets completely before adding your white chocolate on top. Otherwise, the two can swirl and you’ll get a marbled effect instead of separate layers.
• Crush your candy the right way. I recommend putting your peppermints (or candy canes) in a plastic baggy first. Then use a rolling pin or a heavy mug to gently crush them. I like a mixture of small bits and bigger pieces.

FAQs for this Peppermint Bark Recipe

Here are some of the most common questions about making this dark chocolate peppermint bark with hazelnuts:

Can I double or triple this recipe?

Yes! You can make large batches of this peppermint bark recipe and get all your gift making done in one shot.

Can I substitute the hazelnuts?

Although I personally love hazelnuts, you can leave them out of this recipe or sub them with walnuts or pecans.

Can I make this in a big pan like traditional peppermint bark?

Yes, you definitely can. I really like the convenience of using cupcake liners and getting perfect, adorable portions. But you can also spread this recipe out in a big pan and break it apart. Use parchment paper on the bottom of the pan so the bark doesn’t stick.

Can I sub milk chocolate for the dark chocolate?

I use dark chocolate because it keeps the recipe from being overly sweet and there’s a nice contract between the dark and white chocolate flavors. However, milk chocolate will also work.

How do I store this dark chocolate peppermint bark? How long does it keep?

This peppermint bark should be stored in the refrigerator and will keep for up to 3 weeks. If you’re giving it as a gift, it’s okay for it to be at room temperature for a couple of days (it probably won’t last that long, anyway!).

Share Your Creations with Me!

Did you make this peppermint bark recipe? I’d love to see your creations on Instagram! Make sure to tag your post with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Enjoy!

Dark Chocolate Peppermint Bark with Hazelnuts

Yield: 2 dozen

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

Print

Ingredients

• ½ cup chopped hazelnuts
• 1 12 ounce bag dark chocolate chips
• 1 12 ounce bag white chocolate chips
• ½ cup crushed peppermints
• 1 tablespoon coconut oil

Instructions

1. First, toast your hazelnuts. Finely chop them and then place them in a dry skillet on medium heat, watching them carefully. Toast them until they are golden brown and set aside. 
2. Melt your chocolate. You can do this in a double boiler or a microwave-safe bowl in 30-second intervals. Melt your dark chocolate first. Layout your cupcake liners and pour one spoonful of dark chocolate into the liner. Sprinkle your desired amount of hazelnut pieces on top of the dark chocolate. I used about 10 crushed pieces. Place these liners in the freezer for 5 minutes. 
3. While you wait for the dark chocolate to harden, melt your white chocolate. Add the coconut oil to the white chocolate to make it more smooth. Once melted add half of your crushed peppermints to the white chocolate. 
4. Pour a spoonful of the white chocolate and peppermint mixture onto the dark chocolate filled liners. Sprinkle the top with more crushed peppermint.
5. Place in the refrigerator to harden and enjoy! Keep stored in the refrigerator or freeze them!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram