I put a lot of green in my curry, which technically designates it as a salad. Not really but if it makes you feel better….

Most green curries I come across tend to be lacking in color and it just doesn’t come off as pretty as a dish. But if you love the taste of Thai basil this is a great dish that’s super easy to make at home. And for a southeast Asian dish it doesn’t require too many hard to find ingredients for those that don’t have a good Asian market in their neighborhood.

The tofu puffs aren’t required, but they add a fun texture and are great for soaking up some of the sauce. If you have an Asian market in town you should be able to find them in a package in the refrigerated section. I try to go with whichever ones are smallest. If the thought of tofu grosses you out, just omit this step. You won’t miss much. Tofu’s what everything tastes like if you have covid, which is a whole lotta nothing. But the puffy kind does add a nice texture to the dish.

INGREDIENTS:

1 tbsp peanut oil

1 can coconut milk

3-4 cups Thai basil

1 onion, sliced thin

2 scallions, roughly chopped

1 Tbsp green curry paste

1.5 cups canned coconut milk

½ chicken stock cube (I use pho ga)

1 lb chicken, thinly sliced and/or shrimp (vary the amount if adding shrimp)

¼ cup chicken stock

½ tsp salt

Broccoli (optional)

Tofu puffs (optional)

1 cup (packed) Thai basil

2 Thai chili peppers, sliced thin (optional)

Handful of chopped, fresh cilantro (for topping)

Cooked rice to serve (jasmine, basmati, or white)

DIRECTIONS:

Wash the rice and cook according to package directions. 

Blend 3 to 4 cups of Thai basil and coconut milk in a blender until it forms a smooth cream and set aside. This will give the sauce a vibrant green color and a little extra flavor from the basil.

Add the peanut oil to a skillet or wok on high heat. When the oil heats up add the sliced chicken and cook until browned. Remove from skillet and set aside.

Next, add the sliced onions and cook on medium high until halfway done. Add the green onions, then the green curry paste and mix well with the onions. Add the coconut milk and Thai basil mixture, and the chicken stock, chicken stock cube, a little salt and stir. Return the chicken to the mix and add the shrimp, broccoli and tofu (if using) and bring to a simmer. Stir frequently and continue to simmer until shrimp and broccoli (if using) are just done, about 7-10 minutes. Then add in the Thai basil and stir until wilted.

Serve over rice, topped with Thai chili peppers (if you like a little more heat) and cilantro.

Bok choy is popular in this house, especially with Kona and Reese the labrachoy retrievers. They perk up when they see me rinsing it, and leaving any in paw’s reach is a sure way to turn my Fido into a gobbler. They like to call it bark choy.

This is the kind of soup that can be whipped up with almost no planning. Frozen salmon thaws quickly if you just got home from work and forgot to plan dinner. So if you come home to a cold night and you’ve got that brothy soup feeling welling up in your taste buds give this one a go.

Prep Time 15 min

Cook Time 1 hour (at least)

INGREDIENTS

• 12 cups chicken stock
• 1 onion
• 1 shallot
• 2” piece of ginger, peeled
• 1/2 tsp whole peppercorns
• 2 tbsp miso paste
• 2 salmon filets
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/2 cup mirin
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 pack udon noodles
• 4 baby bok choy, cleaned and root trimmed off
• 4 green onions, cut into 2” sticks

RECIPE

Set oven to broil. While oven heats, pour broth into a stock pot and heat on high, bringing to a boil. Once you get it boiling reduce it to a simmer.

While the broth is warming, peel the onion and shallot, place on a baking sheet and put in the oven’s middle rack until they brown a bit. Once browned, add to the simmering broth. Let ‘er simmer while you prepare the marinade for the salmon.

In a bowl, mix the soy sauce, sake, mirin, honey, and sesame oil and pour over the salmon in a Zip Lock bag. Marinate the salmon at least 30 min.

Bake the salmon in the oven or in a frying pan until just done and it easily flakes.

After the broth has simmered for 45 minutes or so, mix miso with some of the hot broth then return the mixture to the broth. Continue to simmer the broth for another 15 minutes.

Add the udon noodles to the broth and heat until just about done. Depending on the noodles you’re using that may be almost instantaneous.

Add bok choy and green onions to the broth and as soon as the bok choy begins to wilt make the bowls served with the salmon.

Having a dad that was born and raised in New Orleans exposes you to some great food. When I was little, dad would talk about something called a Muffuletta sandwich. I wasn’t sure what it was but that word sounded wonderful! I guess he never made it because we were living in Korea at the time, and back in the ‘70’s and 80’s the grocery stores they had didn’t have quite the right stuff to make one.

 

So when I grew up into a big boy and became rich enough to buy my own bread I set out to solve the mystery of what a Muffuletta was. At the time I was dating Angie and was looking to score some cool points. So I put together my own version of a Muffuletta, wrapped it in aluminum foil and took her on a picnic. As it turns out I scored the cool points and advanced to the next level. High score achieved!

It’s basically a huge sandwich served in a round French bread and cut into individual servings. Perfect for a family picnic, summer small gathering, or leaving on a picnic table near a Labrador retriever while your back is turned. I went for a spicy Italian theme, but fill it with whatever meats, cheeses, or veggies you like. I’m definitely not a condiment guy, so you won’t find mayonnaise (sorry, I get sick just typing that word) or other squirty stuff in my recipe but if that’s your thing then go for it!

 

Prep Time: 15 min

Assembly Time: 5 min

Total Time: 20 min

INGREDIENTS

French round bread, about 9” diameter

Italian dressing

1/2 lb Black Forest ham

1/2 lb Salami

1/2 lb Pepperoni

1/2 lb Capicola

1/2 lb Provolone

1/2 lb Swiss cheese

1 English cucumber, chopped

3 Roma tomatoes, chopped

 

RECIPE

Slice the top third off of the bread and scoop out the insides, leaving the crust intact. The bread you’ve scooped out from the inside can be used to make croutons for a salad, invite a congregation over and use to serve Communion, or just put it in the bird feeder if you’re lazy. Whatever you do, don’t throw it away!

Using a basting brush, spread just enough Italian dressing to coat the inside of both parts of the bread. Don’t soak it. A light spread will do and will keep leftovers from getting soggy.

 

Lay a layer of ham inside the bread, then a layer of salami, capicola, pepperoni, provolone, and swiss cheese. Spread another layer of dressing over the cheese, then spread a layer of the chopped tomatoes followed by a layer of chopped cucumbers. Then repeat the layering, starting again with the meats and cheese, followed by the dressing and tomatoes and cucumbers. Repeat for a third layer, checking to make sure it will all fit once the top piece of the bread is put back in place. When I did it I only got the meat and cheeses in. You might want to apply light pressure to make sure it’s compact and there aren’t any voids.

Slice the sandwich into 6 wedge shaped individual sandwiches and serve.

 

This one has a back story and tribute to a friend that passed away. If you just want to get cooking, the recipe is just below. If you want the story, it’s at the very bottom of this post.

If you can’t find lotus root you can use potatoes for this recipe, but if you do it takes a lot longer to cut out all the little holes in each slice. 🙂 Lotus root isn’t easy to stir fry. Like potatoes, they hold a lot of water, so they don’t like to cooperate in a pan. But they do add a nice crunch to a stir fry and that’s why it makes for a unique but quick weeknight meal. They also make great chips if you ever want to try them that way.

You can mix this recipe up however you like and it makes a great “clean out the fridge” meal. Pick a meat, add the lotus root, and throw in whatever vegetables you have available and you pretty much can’t go wrong. I usually go with baby bok choy, bell peppers, snow peas, and always a sprinkle of green onions!

Prep time, 20 minutes

Cook time, 30 minutes

INGREDIENTS

• 1/2 lb pork or beef, sliced into thin strips
• 1 lotus root
• 1 tsp vinegar
• 1 tbsp vegetable oil
• 1/3 cup soy sauce
• 1/3 cup sake
• 1 tbsp gochuchang
• 8 baby bok choy or Chinese spinach
• 1 red bell pepper, sliced into strips
• 1 tbsp vegetable oil
• 3 green onions, chopped
• salt and pepper, to taste

RECIPE:

Soak the lotus root in a bowl of water with a tsp of vinegar for at least 10 minutes. Remove, dry off, and slice thinly.

Sprinkle some salt and pepper over the sliced pork.

In a wok or stir fry pan, fry the pork over high heat in a tbsp of vegetable oil for about 5 minutes or until just starting to cook through. Add the lotus root and continue to cook, stirring frequently for another 5 minutes. Reduce to medium, add the soy sauce, sake, and gochuchang and mix well. Cook for 5 minutes, covered. If it starts to stick add some more sake or water. Add bell pepper to the mixture and when just about cooked add the bok choy. Let the bok choy wilt slightly but do not overcook.

Top with green onions and serve!

BACKSTORY:

I was introduced to lotus root about 20 years ago when my wife (girlfriend at the time) and I were invited to eat at a Japanese friend’s house. His name was Fumihiko (Fred) Ebihara and he was notorious for knowing just enough English to create trouble. I once told him he was a pain in the ass and he responded with, “No, Bruce-san, I want to be pleasure in your ass!” That kind of trouble. Or the time he wanted to make his own beer and I told him to start by bleaching all his equipment. Imagine the surprise when we started making the beer and the pot bellowed suds like a freaky bubble bath! I asked him to show me his bleach, and he pointed to the laundry room stash and said, “I used this! Tide! With BREACH!”

One more…..Fred was stuck in a rut on an engineering project and I had an idea how to help. At first he scolded me for being too young and inexperienced but I mocked up my idea and we put it to the test. It worked and I was completely dumbfounded when Fred was so happy that he told me, “Bruce-san, you are my masturbation!” I told him I wasn’t sure how that phrase worked in Japanese but it didn’t translate well to English.

I could go on and on about Fred stories. He was a gold mine.

Anyway, back to the evening when my wife and i were invited to his family’s house for dinner. If he was a fledgling at English back then, I was the equivalent at cooking. They started with edamame. I had never seen it before and didn’t realize I was doing it wrong eating his expended hulls rather than the ones with the beans still in them! But his wife, Tomoko, made an amazing dish with lotus root that night that inspired this recipe. Now, I always think of Fred and his family when I cook this.

Sadly, my friend Fred Ebihara died last year of a heart attack and is survived by his wife Tomoko and two beautiful daughters, Kyoko and Momoko. I miss him and the humor he brought into my life. He could do a great Shania Twayne impression by the way……

I’m not gonna lie. I cheated. I not only put bacon on top of this, I started the recipe with bacon. That means this entire recipe is wrapped up in bacon. If you have anything against bacon, turn away. There are other recipe blogs for you. This one is not for bacon haters. Okay, fine, you can start with olive oil instead and skip the bacon topping, but dogs aren’t gonna like you and they pretty much like everyone.

I love making this soup on a cold, winter night. It’s super flavorful, hearty, and well, warm! I usually use shrimp and some form of white fish – orange roughy, cod, whatever – but scallops and lobster also make great ingredients.

If you’re ever served this at our house we refer to it as Stone Soup. The origin is a bit of a mystery, but I started making it right around the time a kid I know coined the name for some mystery soup his mom made. Nobody ever knew why that kid called it Stone Soup, but it sounded like a good name for a meal at the time so we threw the moniker on this recipe and it’s stuck ever since!

Prep time, 30 minutes

Cook time, 1 hour

INGREDIENTS

• 5 strips bacon, sliced thin
• 1 cup onions, chopped
• 1 cup red bell pepper, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 1/2 cup flour
• 1/2 cup white wine
• 32 oz chicken broth
• 1 cup carrots, chopped
• 4 cups small new potatoes, quartered
• 1/2 tsp white pepper
• 1 tsp thyme, dried
• Salt, to taste
• 2 bay leaves
• 2 cups half and half
• 1 15 oz can of cream style corn
• Hot sauce, to taste (optional)
• 1 lb shrimp, peeled and deveined
• 1 lb cod, orange roughy or other white fish, chopped bite size
• 2 chopped green onions
• 1/4 cup chopped parsley

RECIPE

In a large stockpot cook bacon on medium high heat til crisp. Then remove, leaving the wonderful bacon grease! Confession: I added enough bacon to this recipe that your pups could have some as treats while you cook. Go on, now. This is your time to be their hero. Give them a tasty morsel! You don’t need it all for yourself. Look at it like a diet. They’re eating it as a sacrifice so you don’t.

Add the onions, bell pepper, celery and garlic to the bacon fat, and stir and cook until the onions are tender. Add the flour and stir until coated, for about 2 minutes. Next, add the wine, stir, and let thicken for a couple minutes. Then add the chicken broth. Bring to a boil then add the next 6 ingredients and cook at a simmer (you’ll have to adjust the heat), stirring often, until the potatoes are tender but not quite done. This should take about 20 minutes.

Next add half and half, corn, and hot sauce. Bring to a boil and add the shrimp and fish until cooked through.

Serve with chopped green onions and parsley on top with the bacon bits you didn’t give to your dogs. For the bacon haters, I’m sure your soup is pretty good-ish too. 🙂

This is not your normal boring French onion soup. This recipe is bristling with flavor! I mean, beer AND bacon?! Really? Take my money! When I spy onion soup on a menu I almost always order it, because I’m intrigued how others put their spin on it. I’m often underwhelmed by the broth, so I wanted to come up with a version that has some real zing to it.

Angie and I tag team this recipe. I do the ground work and get the onions and broth ready, then tag her in to prepare the bread and finish the bowls in the oven. Cooking together is awesome, but we have a tiny kitchen with only room for one wielding a knife or something hot. Safety first! But if you and your boo can cook this together, go for it! Beer in the French onion soup with bacon flavored French kisses? Sounds like a start to a romantic evening to me…….!

Here’s what I consider the hard part to this soup: serving it so the cheese is melted before the bread absorbs the soup and loses its crunch. If there’s one thing that will ruin onion soup it’s soggy bread. If you don’t get it right the first time, don’t give up. Tweak the timing a little bit or use crustier bread but I hope the steps I describe in the recipe below prevent your bread from getting soggy. I want this to be a slam dunk on your first try!

I think adding a beer makes this recipe a little bit fun and unique, and gives you something to sip while you wait for the onions to caramelize. There are so many beers out there and they all can add their own fingerprint on the broth. I’m not into strong or stout beers, but that’s what you want to use. The more flavor the better! I suggest at least an IPA, probably not a sour, and if you’re thinking of using Bud Light you’re not trying hard enough. Here’s what I used this time around (see picture below). It was something somebody left in my fridge at a recent party. If that’s you, thanks for contributing to my onion soup!

Serves 4

Prep time 15 minutes

Cook time 2 hours

INGREDIENTS:

• 4 bacon strips
• 3 tbsp butter
• 3 lbs onions
• 3 cloves garlic, minced
• 1 tsp caraway seeds
• salt and pepper to taste
• 1/4 cup flour
• 1 stout or IPA beer
• 8 cups beef broth (I prefer Swanson)
• 5 oz crostini baked bread, sliced
• 12 slices Gruyère or provolone cheese, sliced thin
• paprika as a topping
• fresh thyme as a topping (optional)

RECIPE:

Open the beer and let some of the fizz die out. Or we can call this “letting it breathe” if that feels more sophisticated.

Slice the onions in half then slice each half into fourths and place in a bowl. Add the garlic and caraway seeds to the onions.

In a stock pot, cook the bacon on medium heat. Remove when done, let them cool and be a hero and treat your dogs to them while you add the butter to the pot. If you don’t have dogs you can eat them yourself as an appetizer or save them for something else. But if you have dogs and you’ve been cooking bacon, I bet those dogs have that scent in their snout something fierce and are staring at you with those deep puppy eyes hoping you’ll come through just this once……!

Once melted, add the onion, garlic, and caraway seeds. Stir to coat each onion slice in the butter, then cover and allow to sweat on medium heat until caramelized. This will take about 30 minutes and the onions will reduce quite a bit during the process. If they start to burn, reduce the heat.

When the onions are caramelized to your liking stir in the flour and cook for about one minute. Then add the beer and beef broth, and bring to a boil. Reduce heat and let simmer for 1 hour. Add freshly cracked salt and pepper as needed. If the broth needs more beef flavor add a bouillon cube. If it reduces too much add water or broth as you see fit.

Turn oven to 350 F. Add a dab of butter to each slice of crostini on a baking sheet and place on the middle rack of the oven. Heat until slightly browned, remove, and set aside.

Switch oven to broil. Place serving bowls on a baking pan. When ready, place 3 slices of the crostini in the bottom of each bowl. Ladle the onion soup in the bowls and then layer crostini slices on top. Four slices fit perfectly in our bowls. Then layer 3 slices of cheese over the bread. I prefer the taste of gouda but it doesn’t melt as well as provolone. If you’re having trouble deciding which to use, place a slice in each hand and offer it to your dog. Let him make the decision. They usually have pretty good taste. Sprinkle paprika over the cheese and place the baking pan with the bowls of soup on the top rack of the oven. Be very careful not to burn the cheese. You just want to cook until the cheese melts and starts to brown a little bit.

Sprinkle some fresh thyme over the top if you’re using, serve, and enjoy!

Oh man, I love soup season! On a cold, rainy, miserable day a little magic broth is the perfect dinner to lift my spirits.

Growing up in Korea I didn’t know they were called dumplings. I learned the Korean word mandu first, and mostly ate them as yaki mandu which is the fried version. Don’t confuse that with yucky. I never ate one that I would call a yucky mandu. But yaki mandu…….I ate a ton of those!

You could make your own dumplings if your creative juices are flowing. But I was going for an easy weeknight version of this soup so I used frozen dumplings. You just plop them into the broth without even thawing them out. Again, easy weeknight meal is the theme here, so if you come home from work and are in a bind because you didn’t thaw any meat out to cook with this is a great recipe in a pinch!

To stick with the easy weeknight theme, I tried to make this recipe with ingredients anyone could find in their local Piggly Wiggly. The only items that you might have trouble finding are the Thai chilis which could be substituted for jalapenos, and the rock candy which sugar could do just as well. But I needed to use my Thai chilis before they go bad, and I had a new bag of rock candy from a brand I’ve never used and was itching to open it up. Kona and Reese approved and thought they were lukewarm, sweetened ice cubes (picture below). Anyway, I hope you give it a shot and enjoy it as much as we do. If so, feel free to comment below or post a pic on social media!

Serves 4

Preparation Time 10 min

Cook Time 1 hour 15 min

INGREDIENTS:

• 12 cups Swanson chicken broth
• 5 garlic cloves
• 1 onion, peeled
• 1 shallot, peeled
• 3 Thai chilis, ends removed and just 1 sliced thinly
• 1/2 cup soy sauce
• 2 tbsp fish sauce
• 1 tbsp rock candy (or sugar)
• 2 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1.5 lb frozen pork or chicken dumplings
• 2 cups carrots, cut into matchsticks
• 5 green onions, chopped
• 2 cups packed spinach leaves

RECIPE:

Add the broth to a stock pot over high heat and bring to a boil. At the same time, set the oven to broil and, once heated, add the garlic, onion, shallot, and the 2 whole chilis to the oven. Allow the vegetables to brown and then add them to the broth along with the soy sauce, fish sauce, rock candy, oil, and five spice. Let the vegetables and broth simmer for 1 hour then add the dumplings and carrots until the dumplings are cooked through. You’ll have to go through the anguish of trying one to know if it’s done.

Remove from heat and stir in the spinach until the leaves just begin to wilt. Then all you have to do is pour the soup into bowls and serve with chopped green onions and chilis. Enjoy!

I saw a sandwich coming directly at my face. I didn’t know what kind it was til it was a bahn mi. 🙂 I’m sorry. It’s ok if you want to block this website.

A bahn mi sandwich should have ALL the flavahs! All you need are some carrots and daikon radish, some sort of meat (Beef, chicken, pork, shrimp, whatever! Heck, a bahn mi hot dog is pretty dad gum good, but I’ll save that for another post.), a ham slice, cucumber, and peppers and you’ve got it made. In this case, my wife had cooked a brisket all day long and we had an enormous amount of leftover tasty pull-apart beef the next day. Perfect filling for a bahn mi!

Some recipes call for mayonnaise or a sauce but this sandwich is so tasty already I don’t think it’s necessary to add the calories. But feel free to if you like!

Serves 4

Preparation, 30 minutes

INGREDIENTS:

• leftover brisket, cooked (we used https://www.tastewiththeeyes.com/?s=brisket)
• 4 hoagie buns
• 3 tbsp butter (optional)
• 1 tbsp siracha (optional)
• 2 cups daikon, cut into matchsticks
• 1 cup carrots, cut into matchsticks
• 1 cup hot water
• 1/2 cup sugar
• juice of 2 limes
• 1/4 cup fish sauce
• 1 tbsp garlic, minced
• 2 Thai chili peppers, minced
• 4 slices of ham
• 1 cucumber, sliced into 4″ thin strips
• 1 jalapeno, seeded and sliced thin
• 1 handful of chopped cilantro, about 1/2 cup

RECIPE:

If you used the brisket recipe provided, reheat it in the oven for about 45 minutes at 300 degrees.

Combine the hot water and sugar and stir to dissolve the sugar. Add the next 4 ingredients to the sugar mixture, stir well and set in the refrigerator to cool. Once back to room temperature or cooler, pour over the daikon and carrots in a ziplock bag and place in the refrigerator. This step can be done the day before to really get the vegetables to absorb the flavor of the mixture if you like, but at least do it for an hour.

I like to heat the buns a little with a butter-siracha mix to add some flavor, but if that’s not your thing go ahead and skip this step. I mix the butter and siracha and place in the microwave for 1 minute, then brush on top of the buns and place them in the oven (with the brisket at 300 degrees in this case) until done and the butter comes to a nice glaze, about 15 minutes. This can be done on the top rack of a grill with great results too.

All that’s left to do is assemble the sandwiches. Line the inside of the sandwich with the slice(s) of ham. Fill with brisket (or whatever other meat you are using). Since I cut the buns down the center I slid the cucumber slices in between the brisket and ham, but if your buns are open on the side just top the meat with the cucumbers. Then top with the daikon-carrot mixture, and finally a few jalapeño slices and chopped cilantro. Serve and enjoy!

It’s hard to beat garden fresh cucumbers, especially because there’s almost no calorie penalty to eating them! And they go great with almost any Asian dish. Throw this side dish on the table alongside your favorite southeast Asian main course and you can’t go wrong!

Serves 4

Preparation Time 10 min

Ingredients

• 4 cucumbers, peeled, halved and sliced
• 1/3 cup shallots, minced
• 1/3 cup green onions, chopped
• 4 Thai chili peppers (less if you don’t like it that hot)
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 cup chopped cilantro

Recipe

Mix all the ingredients together and serve.

My dad shared this recipe with me sometime around college so I wouldn’t waste my money on cheap fast food. He always had food right. As a kid in Korea, when we would make a Christmas trip to Hong Kong, I’d dive into McDonald’s the moment we landed. Korea didn’t have McDonald’s back then. While I was eating quarter pounders Dad would quietly go to a noodle shop next door and eat right, soaking up the flavor and the culture. I was a little slow to figure out what good food was.

Anyway, red beans and rice. I always looked forward to my dad making this when I was growing up. Born in New Orleans, my dad has Tabasco in his blood. It was always a treat to visit family in the summer and taste some of the amazing Cajun dishes they could whip up like red beans and rice. It reminds me of the crawfish boils, French Quarter parades, and using chicken necks to catch crabs from under the dock.

This is an easy one-pot meal that you can start in the morning and let cook all day. Be sure to soak your beans in water overnight. They’ll cook faster and more evenly if you do.

If you add hot sauce to your beans, Tabasco is the most traditional. And it’s made in Louisiana so it’s certainly at home amongst red beans and rice. But feel free to substitute whatever hot sauce is your favorite to make it your own.

Serves 4

Prep Time 30 minutes

Cook Time 6-8 hours

INGREDIENTS:

• 1 lb red kidney beans
• 1 onion, chopped
• 1 cup celery, chopped
• 3 garlic cloves, minced (sometimes I do 5 though. We love garlic!)
• 1/2 lb ham, cut into bite sized pieces
• 1/2 lb Italian sausage
• 1 tbsp Italian seasoning
• Your favorite hot sauce, to taste (Tabasco, if you want to be traditional)
• 2 bay leaves
• Salt, to taste
• Rice, to serve
• Chopped green onions for topping (optional)

RECIPE:

Soak the beans in water over night. When ready to prepare, drain the beans and place in your crock pot.

Heat the oven to 350 degrees. Line a baking sheet with foil, add cooking spray, and lay the sausage on the sheet. When temperature is reached, place the sausage in the oven and let cook til browned on one side, about 15 minutes. Turn over and place back in the oven for another 15 minutes. When browned on both sides remove from the oven and let cool enough that it can be sliced. If it’s not all the way cooked through, no problem. It will cook plenty in the crock pot.

Add to the crock pot the sliced sausage, the rest of the ingredients up to and including salt, and enough water to almost cover the mixture. Set the temperature to cook for at least 6 hrs.

When done, serve over rice and top with chopped green onions. Enjoy!