Healthy and Delicious!

You want something low in fat and full in flavor? This is your dish! For all you skeptics you may echo the sentiments of my husband who when he saw his plate said, "This looks like foolery." But I tell by the end of the meal he was in my plate asking for an extra bite! So dig in and feel good about it.

Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Recipe Courtesy of Rachel Ray

Ingredients

• 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
• 2 cups water, eyeball it 
• Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
• 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
• Salt and pepper
• 4 hot red cherry peppers, chopped
• A splash of hot pepper juice
• 1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
• 1 egg
• 3 tablespoons butter, divided
• 3/4 cup milk
• 2 to 3 tablespoons finely chopped fresh rosemary leaves
• 4 slices prosciutto, chopped
• 1/2 cup honey

Directions

Preheat a griddle or nonstick skillet over medium heat.

Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.

For the cakes, combine muffin mix with egg and 2 tablespoons of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.

Serve sausages with peppers on top and the cakes alongsside drizzled with honey.

*Chef Randi's note: I cooked my sausages in half beer half water to give it just a little more flavor! So worth it.  Also I could not find the cubanelle peppers so I substituted green and yellow peppers they are mild enough and create the same experience.