Back to the kitchen!

Thanksgiving (and cooler weather) had me back in the kitchen last weekend!

First on the list?  A classic.  The perfect vehicle for delivering Thanksgiving leftovers...the leftover sandwich! Wheat toast, mayo, dressing, gravy, turkey and cran = perfection.  How do you serve up your leftovers?

Second, something new.  When the "cool front" blew in (Hey, its Houston. We take what we can get.), I decided to make a hearty stew.  I threw in some Texas classics (smoked sausage and jalepenos) with some more trendy mix-ins (white beans and kale) and set out to make crock-pot magic...delish!

Here's what I did, should you be so inclined!

White Bean, Sausage and Kale Stew

3 cans white beans

1 sausage link (I used jalepeno sausage)

1-2 jalepenos, finely minced

1 onion, chopped

1 cup kale leaves, chopped

1 quart chicken broth

3 tablespoons brown sugar

Salt and Pepper to taste

Cornbread

Chop your veggies and add all ingredients to a crock-pot.  Cook on low for 6 hours.  (Or, 1 hour on medium and 3 hours on low if you get in a time crunch like me!)  As with most of my soups/stews, I served this with a square of cornbread on the bottom of the bowl.  That way you get a little bread in every bite!

Enjoy!