My friends and family are all such amazing cooks, I look to them to share the wealth when I'm in need of inspiration. So here's one from my cousin, Jamie, who sent this dynamite addition last summer. Trust me when I tell you if she says its good, then it is.

Sarah,

As you know, I started commuting to a new job about a year ago and now spend over an hour a day in the car. It wasn't so bad at first, but I was getting kinda bored and listening to news radio had me seriously down by the time I got to the office. I scanned the different stations and came across 710 AM, ESPN radio. And now I can honestly say I am a junkie. My addiction... sports radio. Now, I love football and more specifically, the Seahawks. I love getting all of my football gossip, stats, and analysis every day before and after work.

So you can imagine how excited I was when the Hawks clinched a playoff berth after a very rocky 4-5 start. Russel Wilson had an amazing run later in the season and ended the year with 34 TDs, 8 interceptions, and 4,024 yards. He was making plays, carrying the team, and throwing from the pocket. In my mind, we were on our way to a third straight Super Bowl. But first, we had to defeat Minnesota in the Wild Card round in one of the coldest games in history. There were all sorts of issues with playing in that kinda of weather (obvi), but for some reason, the Hawks were having trouble managing the play clock. Frustrating, but hey, these things happen and it was like, -150 degrees. And we won... on to Carolina.

Well I don't really know what to say about the Carolina game, other than it was difficult to watch. Chris was a mess and headed out to do yard work at half time (score 31-0 Carolina). I decided to hang in there and watch the rest of the game with Charlie. The game was frustrating to say the least, and the team was STILL having issues with the play clock. Two weeks of this crap was enough and I snapped. In a fit of rage during the third quarter, I yelled "SNAP THE F&@*$%# BALL!!"

Shit.

My sweet little angel looked at me with a huge grin and he knew. I had dropped an F bomb. For the rest of the afternoon, I was forced re-live that low point in my parenting career. Charlie happily told me to "SNAP THE F&@*$%# BALL!!" many times that fateful Sunday. #momoftheyear

This recipe really has nothing to do with football, other than we usually have it on Sundays. It's super easy, healthy, and delicious. Make sure to add tons of extra lemon, if you're into that sort of thing. Enjoy!

Roasted Sausage, Chard, and Cannellini Beans

1 bunch Swiss chard, stems and ribs removed and leaves roughly torn into 2-inch pieces

1 can cannellini beans (16 or 19 ounces, or about 2 cups), drained and rinsed

Finely grated zest and 1 tablespoon juice from one lemon (reserving extra juice for finishing dish)

1 teaspoon Dijon mustard

1 teaspoon smoked Spanish paprika

3 tablespoons olive oil

16 ounces (about 3 or 4 links) good-quality chicken or pork sausage, removed from casings and cut into 3/4-inch pieces (can also use pre-cooked sausage, sliced into small pieces)

Finely grated Parmesan or pecorino, to serve

Heat oven to 400° F. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

Recipe from Food52