Category: RECIPES

Spicy Sausage, Chicken, and Beans

Spicy Sausage, Chicken and Beans
adapted from Rachel Ray’s 30 Minute Meals
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.

Turn broiler on and set rack in the middle of the oven.

Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Modifications:

-I used turkey kielbasa.
-I added 1/2 bag of frozen vegetables to it.
-I didn’t use any celery.
-I added 3 cloves of crushed garlic.
-I did not make the bread on top of the dish.

Here’s what you’ll need:
Grate 1 large carrot.
Cut up one onion.
Crush three cloves of garlic.
Pull the casing off of the sausage. Although it doesn’t say to do this in the recipe, I saw Rachel do this when watching this episode.
Cut up 2 chicken breasts into bite-sized pieces.
Put olive oil in a dutch oven and then cut up the sausage.  Put the sausage in the pan to brown.
Once the sausage is browned, pull it out.
Put the chicken with garlic and onions in the pan.
Once the chicken had browned up some, add the carrots and 1/2 bag of frozen vegetables.
Add the thyme, salt, and pepper.
Chop up a handful of parsley.
Once the chicken is fully cooked and the vegetables are softened up, put the sausage back in.
Add 2 cans of garbanzo beans  (drain first).
Put in the parsley.
Add about 1/4 cup of wine to deglaze the bottom (Optional).  Then, add the chicken broth.  
Since we really like beans I added a can of pinto beans.
 
Here’s what you’ll end up with:

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions. Drain Well.
  • Melt butter in a medium saucepan.  Add salt.
  • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
  • Add flour and whisk constantly over medium heat until smooth.
  • Gradually add milk, whisking constantly.  
  • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
  • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
  • Mix pasta and cheese mixture together until well blended.
  • Scoop into a casserole or ramekins.
  • Bake 15-20 minutes.
  • Top with chopped chives.

    DANISH CUBE STEAK REVISITED
    3 ounces bleu cheese crumbles
    3/4 cup mayonnaise
    1/4 cup minced green onions
    6 pork cube steaks
    1/2 cup panko crumbs
    2 tablespoons butter

    • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
    • Coat steaks on both sides with mayonnaise mixture.
    • Dredge through panko crumbs.
    • Melt butter in a large skillet over medium heat.
    • Add cube steaks and brown on both sides.

        Stuffed Flank Steak – Simple Saturday

        Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

        When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

        I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

        Stuffed Flank Steak
        Butterflied flank steak
        Italian seasoning
        Fresh spinach 
        Shredded mozzarella cheese

        Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

        Dinner is served!
        This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
        .
        Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE ~ CLASSIC GOOD EATS

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
        4 boneless, skinless chicken breasts
        2 tablespoons butter
        1 bunch green onions, thinly sliced
        2 cloves garlic, minced
        2 tablespoons rum
        1/4 cup white wine
        1 tablespoon champagne vinegar
        Juice of 1 lemon
        1/2 cup apricot pineapple jam
        8-12 dried apricots, finely sliced
        salt and pepper to taste

        • Melt butter in a large skillet.
        • Salt and pepper both sides of chicken pieces.
        • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
        • Remove from skillet and keep warm.
        • Reduce heat and add onion, sauteing until tender.
        • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
        • Add jam, blend well and simmer to desired consistency.
        • Serve over chicken and white rice with fresh kiwi.

        Lasagna Roll Ups

        Lasagna is a versatile meal that can be prepared ahead of time, freezes beautifully, and is great way to use up leftover marinara or pasta sauce. It is delicious whether vegetarian or meat filled. Lasagna is popular with all age groups, and is packed with nutrients like calcium, B vitamins, and lycopene among other yummy goodness. A fun “twist” on traditional layered lasagna are Lasagna Rollups.

        LASAGNA ROLL-UPS
        12 oz. lasagna pasta noodles cooked al dente
        16 oz. container of Ricotta cheese
        2 eggs
        1/2 tsp dried Italian herbs like oregano, thyme, rosemary mix
        Salt and pepper
        3 cups of shredded mozzarella cheese – (I use a mix of both Fresh buffalo mozzarella and aged mozzarella)
        1/3 cup of grated Parmesan cheese
        2 1/2 cups marinara or meat ragu sauce – (jarred or homemade is fine)

        • Preheat Oven to 350 degrees. 
        • Cook noodles to minimum time listed on package until al dente, drain well.
        • Prepare filling- In bowl, mix 16 oz of Ricotta cheese, two eggs, dried herbs, pinch of salt and pepper, 1 teaspoon of Parmesan, and 1/3 cup of shredded mozzarella until thoroughly mixed.
        • Place 1/2 cup of sauce at bottom of roasting pan.
        • Assemble rollups- On work surface, place 3-4 tablespoons of Ricotta filling towards the end of the noodle, add 1-2 teaspoons shredded cheese, and then roll up into a “wheel”. Place into roasting pan in rows. Repeat and complete filling the pan with rolled and filled pasta, then cover with sauce. Sprinkle the remaining mozzarella and parmesan cheese over all the pasta. Cover pan with foil and bake for approximately 25 minutes, remove foil, and bake for additional 3-5 minutes until top cheese golden.
        • Buon Appetito! I hope you enjoy and thank you so much. 

        CHOCOLATE LEMON LUSH CUPS

        I was really hoping to jump back into cooking this week, but the doctor hasn’t released me so hubby is going to try to make my recipes as he refuses to let me overdo in ANY way.  LOL This should be interesting!  What a week for my camera to be in the shop.
        One of the things I’ve been doing while being forced to do nothing physical is trying to go through all the stacks of magazines and recycle!  If I have to sit still this seems so logical – except now I’m growing a stack of pages torn from magazines for recipes I must try!
        I was going through an 1993 Country Living, yep 1993, and found a recipe for Lemon Cookie Cups.  The title sounded awesome and they called it a variation of classic lemon bars.  I decided to do an internet search and after much thought I am altering the original recipe from Country living and picking favorite ingredients from the dozens of other  recipes I found to brew up a new recipe and am introducing:
        BLISSFULLY DECADENT LEMON CHOCOLATE LUSH CUPS ~ makes 24 cups
        CRUST
        1/2 cup butter, softened
        1/2 cup powdered sugar
        1 cup all purpose flour
        • Cream together the butter and sugar until light and fluffy.
        • Add flour and beat until well blended. If dough is soft add an additional tablespoon of flour.
        • Cover and refrigerate dough for 30 minutes.
        • Either line your muffin tin with liners or spray extremely well with PURE.
        • Preheat oven to 250 degrees.
        • Divide dough evenly, about 1 tablespoon, into the 24 cups.
        • Using your lightly floured fingertips gently press dough into the bottom and up the sides of each cup.
        • Bake 15 minutes.

        FILLING
        1/2  cup granulated sugar
        2  teaspoons finely  grated lemon rind
        1  tablespoon  lemon juice
        1  large egg
        1  (8-ounce) cream cheese, cubed & softened

        • In a small food processor process all ingredients until smooth, scraping sides of processor bowl occasionally. 
        • Spoon 1 tablespoon filling into each prepared muffin cup. 
        • Bake at 350° for 23 minutes or until edges are brown and filling is set. 
        • Remove cups from pans immediately; cool on a wire rack. 

        TOPPING
        8 ounces good-quality milk chocolate, finely chopped
        1 cup heavy cream

        • Put chocolate into a heatproof bowl. 
        • Bring cream to a simmer in a saucepan. 
        • Pour over chocolate. Let stand for 10 minutes, then whisk until smooth. 
        • Let cool, whisking occasionally. For piping, immediately transfer to pastry bag fitted with a 1/4-inch plain round tip.
        • Use immediately.

        Now pretend that I have a camera this week, but since I don’t I went in search of pictures on google images that came close to making you feel like you were eating and seeing this decadent dessert.

        or these
        or even these
        Now combine all 3 pictures, inhale deeply and smell the rich smooth lemony cream and luscious chocolate as they touch your tongue and your taste buds to combine and begin to explode and you are beginning to taste what we are eating.  I promise a real picture soon!

        Hurry Up Chicken Pot Pie


        Hurry Up Chicken Pot Pie
        2 cups chopped cooked chicken breast (about 2 breasts)
        2 hard-boiled eggs, sliced
        1/2 cup thinly sliced carrots
        1/2 cup frozen green peas
        1 (10 3/4 oz.) can cream of chicken soup
        1 cup chicken broth
        salt and pepper, to taste
        1 1/2 cups instant biscuit mix
        1 cup milk
        1 stick melted butter

        Directions:  Preheat oven to 350 degrees. In a greased 2-quart casserole dish, layer the chicken, eggs, carrots, and peas. In a separate bowl, mix the soup and chicken broth together and season with salt and pepper. Pour mixture over the layers of chicken & vegetables. In separate bowl, stir together the biscuit mix and milk and pour this over the casserole. Drizzle melted butter over the biscuit mix topping. Bake until the topping is golden brown, 30 to 40 minutes.

        Modifications:
        -I used 1/2 bag of frozen peas and carrots.

        Here’s what you’ll need:

        Preheat the oven to 350 degrees.
        Cook the chicken.  I boiled mine but you could also use rotisserie chicken.
        Cut up the chicken and lay it out in a 9×13 baking dish sprayed with cooking spray.
        Slice up 2 hard-boiled eggs and sprinkle over the chicken.
        Add a 1/2 bag of frozen peas and carrots on top of the chicken and eggs.
        Mix the cream of chicken soup and 1 cup of the chicken broth.  Pour it over the chicken and veggies.
        Mix the biscuit mix and milk.  Pour it over the top.
        Melt the butter and pour on top.
        Into the oven at 350 degrees for about 45 minutes.
        Here’s what you’ll end up with:

        Additional Notes:
        *I used a 9×13 baking dish but I wish that I would have used 2 cans of cream of chicken soup instead of only one. 

        *I think, too, that if you didn’t want to mess with the Bisquick you could easily open up a can of biscuits or croissants and place them on top and just let them rise right on the chicken mixture.

        *You can use canned veggies instead of frozen.  Just drain and rinse well.

        *Add any veggie you like (corn, onion, green beans, etc) 


        *Baking time may vary.  If you use the biscuit mix, stick a fork or toothpick in to make sure it is done.

        Veggie Tales by Kris: Soup’s On!

        Well, it’s still winter. Might as well make soup!

        Butternut Squash Soup… & a Simple Salad

        I’ve been getting a lot of use out of my Immersion Blender. I just love it. So simple now to make wonderful thick soups without the use of fattening cream or burning myself to death by pouring hot mushy veggies into a blender 1 cup at a time! This recipe is great because I love how savory it turned out. I am not a fan of the Butternut Squash Soups of the world that taste like pumpkin pie. You won’t find cinnamon or nutmeg in this version!

        Savory Butternut Squash Soup

        What you’ll need:
        2 tbs olive oil
        1 large yellow onion (diced)
        3 garlic cloves (minced)
        1 inch fresh ginger (peeled and minced)
        1 butternut squash (skin peeled, seeded and cubed)
        2 medium-large yellow potatoes (peeled and cubed)
        1 teaspoon dried sage (add more to taste)
        2 tsp fresh chopped thyme (add more to taste or as garnish)
        1 teaspoon red pepper flakes
        salt and pepper to taste
        About 6-8 cups chicken or vegetable stock
        (the goal is to have enough to cover the vegetables in your pot so it depends on pot size. You can just add water if you run out of stock but do mind your seasonings if that is the case!)

        What you’ll do:
        Heat oil in a large soup pot. Add in onions and cook until softened- about 5 minutes. Add garlic and ginger. Cook another 5 minutes (don’t let them burn!). Add squash, potatoes and herbs and a little salt and pepper to start. Cover the vegetables with the stock/water. Just until it covers the top veggies. Bring soup to a boil and let simmer for 30 minutes covered, or until the veggies are soft. Turn off heat. In meantime make the salad below. When soup has just cooled a bit (but still hot) blend the soup until it is a nice smooth consistency.
        The Salad
        So simple. Just finely shop cucumber, red onion, and cherry tomatoes. Add to some chopped romaine. To get your protein add your favorite beans. I love butter beans! I used a lovely red wine vinaigrette to dress this one.

        CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

        While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken.  I buy rotisserie chickens often and when I get home from the store and they are relatively cool I de-bone the chicken and portion out the pieces for week night recipes.  I then take the remaining bones and skin and simmer for about an hour to create stock.  I then freeze the stock in 2 cup portions for use in those same week night recipes.

        Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
        1 pack vermicelli noodles or pasta of your choice
        5 cloves garlic, minced
        4 chicken breasts or 2 cups rotisserie chicken pieces
        1 cup milk or heavy cream
        2-3 cups chicken broth
        2 tablespoons classico sun dried tomato pesto
        1/2 large white Vidalia onion, diced
        4 tablespoons butter
        2-3 tablespoons flour
        salt
        pepper
        olive oil
        fresh grated Parmesan cheese

        • Boil pasta in large pot.
        • While pasta boiling preheat large deep skillet to medium low.
        • Cube chicken to bite size pieces if using raw chicken.
        • Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
        • Cook until chicken is JUST done. Remove to a warm plate.
        • Add remaining butter.
        • When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
        • Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
        • Whisk in second cup of stock until desired consistency.
        • Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
        • Add chicken pieces.
        • Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
        • At the very end add in your milk or cream starting with just half to begin with.
        • Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
        • Top with Parmesan cheese and enjoy.
        • If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

        Fire Day Friday: Sambal Grilled Chicken

         

        Next to Sriracha, Sambal Oelek is my favorite condiment.  Mix one or the other with Ranch dressing and you’ve got yourself one of the best sauces around.   Oh crap!  Did I just type that out loud?  Uhmmm.. never mind about the Ranch, I was only kidding.  Unless you think that sounds good, then I’m not kidding at all and you should go make it and dip whatever you can in it!!!

        But I digress…you came here for a real recipe, didn’t you?  Ok, ok… Sambal Grilled Chicken.
         
        This is a REALLY simple and REALLY flavorful dish.  I found this recipe in one of my latest Food Network Magazines.  It was actually for Sambal shrimp, but I don’t use a lot of shrimp when I cook, so I figured, why not try it on chicken?  It turned out to be one of my favorite chicken marinades.  I will say that the recipe calls for a lot more sesame oil then I think was needed.  I cut it in half and the sesame flavor was still a bit over powering.  I have adjusted to what I think will work best.  My suggestion – start with a small amount, you can always add more!


        Sambal Grilled Chicken
        Adapted from Emeril Lagasse, Food Network
        Printable Recipe 

        Ingredients:
        1/4 cup Sambal Oelek chili paste
        1 Tablespoon granulated sugar
        1 Tablespoon lime juice
        1 Tablespoon olive oil
        1 garlic clove, minced
        1/4 teaspoon ground ginger
        1 Tablespoon rice vinegar
        1 teaspoon fish sauce
        1/4 teaspoon sesame oil
        4 boneless, skinless chicken breasts

        Directions:
        In a bowl, mix together all the ingredients except for the chicken.  Stir until well combined.  Set aside and let sit at room temperature for 30 minutes.  Place the chicken in a resealable bag and pour the marinade over it.  Let marinate in refrigerator for 1 hour.

        Preheat grill to 375-400 degrees.  Remove chicken from bag and discard the marinade.  Rub the grill grates with oil and place the chicken directly over the heat.  Grill for 8-10 minutes or until the chicken is fully cooked (165 degrees F).  Remove from grill and – Enjoy!

        Chicken Egg Salad Sandwiches

        Chicken salad is one of my favorites.  It’s so versatile and quick to make. This is a fairly simple basic chicken salad. I often add fruit and other flavorings but was in the mood for something simple and this did the trick. I used the Arnold Select Sandwich Thins today but I often put this on a whole wheat tortilla too. It’s also nice just set over a bed of lettuce greens if you’re low carbing it.

        Chicken Egg Salad Sandwiches
        2 cups chopped cooked chicken, about 10 ounces
        1/4 cup mayo, light
        1 egg, hard cooked and diced
        3 tablespoon celery, chopped
        2 tablespoons onion, minced
        1/4 teaspoon curry powder
        1/4 teaspoon salt
        1/8 teaspoon pepper
        Lettuce
        5 – 100 calories Arnold Selects Sandwich Thins or 100 calorie whole wheat tortillas.

        • Combine chopped chicken, mayo, egg, celery, salt and pepper. 
        • Mix well. 
        • Spread about 1/3 cup chicken salad on a 100 calorie sandwich thin or a 100 calorie whole wheat tortilla with lettuce.

        Total calories = 1543 calories
        5 sandwiches = 309 calories per sandwich or wrap

        Roasted Red Pepper and Almond Pesto

        Martha from  A Sense of Humor is Essential will be filling in today for Liz.  She loves multitasking recipes, and here is a favorite one- Roasted Red Pepper and Almond pesto. This is a different spin on pesto, using roasted red peppers and almonds, instead of the traditional basil and pine nuts. This red pepper pesto is delicious served on toasted baguette slices brushed with olive oil for an appetizer, or with cooked pasta as an entree.

        ROASTED RED PEPPER and ALMOND PESTO
        2 teaspoons extra virgin olive oil
        1 garlic clove, peeled
        2 red bell peppers, roasted, peeled, seeded and coarsely chopped
        2 tablespoons slivered almonds, toasted
        3 tablespoons grated Parmigiano-Reggiano cheese
        3 tablespoons finely chopped fresh flat-leaf parsley
        1 teaspoon fresh lemon juice
        Salt and freshly ground black pepper, to taste

        • In the bowl of a food processor, combine the red peppers, garlic clove, almonds, 3 tablespoons parsley, lemon juice, and 2 teaspoons olive oil. 
        • Pulse until a coarse puree forms. Season with salt and black pepper.


        (I used my small wand processor because I already had it out to make soup and I didn’t feel like dirtying yet another cooking gadget!)