Comfort food, Dinner, Poultry, Stew

Chicken Sausage Stew

This is a light stew for those cool rainy summer nights.  I used store bought chicken sausages along with mushrooms and roasted red peppers for some depth of flavor.  

saute mushrooms till golden brown.    

add sliced roasted red peppers ( from a jar), 1 bunch of chopped of scallions, a few springs to thyme, 2 tsp of minced garlic and 1tsp of red pepper flakes. Saute for a few minutes to marry the ingredients.  

Add water or chicken stock just enough to cover all the vegetables.  I also added a pinch of saffron for an exotic flare.  You can most certainly omit it.  

Add the cooked, sliced sausage and simmer till the stew thickens to desired thickness.  Serve warm with garlic bread !  Polenta would be a great gluten-free option for a side with this stew.  I would also consider making the stew with shrimp instead of  chicken.  Eggplant and butternut squash would be a great vegetarian alternative.

Sides

Brussel Sprouts with Mushrooms and Shallots

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My last Brussel Sprouts recipe got 80 likes –thank you all!!!  So, I decided to share another recipe.  This is another variation on the roasted brussel sprouts.  Mushrooms pair up with the sprouts to give it a woodier, heartier taste!  I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.

Ingredients:

16oz bag of frozen, thawed, dried and sliced in half.

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1 shallot sliced

1, 6 oz can of Dutch mushrooms

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1 tbsp of olive oil

2 sprigs of thyme.

Salt and pepper for seasoning

Method:

Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.

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Roast in a 400F oven for about 20-30 min till golden brown.

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Serve hot or at room temperature !

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Dinner, Poultry

Chicken and Carrots with Orange, Thyme and Wine

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With just a few fresh affordable ingredients dinner is ready is an hour!  Bright orange zest with the earthy flavors of thyme turn your average chicken thighs into the star of your dinner table.  And best of all, that bag of frozen carrots can finally come out to play from the back of the freezer ! Enjoy this simple and easy chicken dinner.

1 lb of boneless skinless chicken thigh

1 lb bag of frozen carrots

1 tbsp of orange zest and fresh thyme

Salt and pepper to taste

½ tbsp of olive oil

½ tbsp of garlic

A dash of red pepper flakes

½ cup white wine

¼ orange juice

Method:

Heat oil in a pan and sauté the salt and pepper seasoned chicken till golden.  Set aside.

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In the same pan, sauté garlic and carrots with thyme and orange zest.  Add more salt and pepper to season the carrots.

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Return chicken to pan and sprinkle red pepper flakes.

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Add the wine and orange juice and simmer on medium heat till most of the liquid has evaporated and chicken is cooked through.  If the chicken is still undercooked, add a little bit of water or chicken stock and continue simmering till chicken is cooked through.

Serve hot with butter noodles or crusty bread !

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Lunch, Poultry

Lemon-Thyme Roasted Chicken and Asparagus

A one pot lunch is what I call this recipe.  It would have tasted a lot better if this was early on in spring but towards the end of the summer the asparagus don’t look that good–but anyway, I wanted to get a last dose of light spring food before I slowly transition into cold weather meals.  Try with best possible ingredients you can find, that WILL make all the difference because the recipe is too minimalistic to cut corners.

Ingredients:

1lb chicken ( thighs or breasts, your choice)

2 medium size lemons zested and then quartered

1 Tbsp of dried thyme ( fresh would be awesome !!!!)

1lb asparagus blanched and chopped into halves

Salt and pepper to taste

1-2 Tbsp of olive oil, depending on how much ingredients you have.

Method:

Preheat the oven to 375F

In a large bowl toss all the ingredients together expect the lemon quarters, you will be adding the zest to coat the chicken and the vegetables.

Arrange the mixture in one layer in a large roasting pan or glass bakeware.

Squeeze a little bit of the lemon juice over the tray and arrange the quarters in the pan.

Bake for about 40 mins till the chicken is cooked through.

Serve hot or at room temperature with some quinoa or garlic bread for a complete meal.

Classics, Comfort food, Fish & Seafood, Lent

Blackened Catfish

My ode to a Southern staple.  Its broiled, not fried in butter so its tasty and figure friendly.  Serve it with grilled corn, collard greens and warm dinner rolls.

Ingredients:

1 lb of catfish cut into tenders.

1 Tbsp of dried thyme, oregano, paprika, garlic powder

Salt and pepper to taste.

Method:

Mix all the spices together and rub it on to the pieces of fish and let it sit in the fridge for at least 30 mins.  I have kept it in the rub overnight and it comes out just as well.

Preheat the broiler to high and broil the fish till cooked through, about 15 mins.  The cook time will change depending on how thick the pieces are.

Serve hot and that is how simple this recipe is !

Dinner, Meat, Salad

Steak Salad Platter

I did not grow up eating beef.  As a result, I am really shaky about cooking steak and even buying the right cuts of meat.  But I still try.  I think I have nailed down the beef stews, mostly because I get a lot of help from the slow cooking process.  So this past week I took the challenge of cooking steak.  I cheated and bought 1lb of shaved steak (the cut you would use for steak sandwiches) and tried to work with it.  Much to my pleasure it came out really good ! Also, the roasted vegetables made their last appearance in this recipe.  Enjoy !

Marinading the steak:

1 lb of shaved steak

1/8 cup soy sauce

1/4 cup Worcestershire sauce

1Tbsp of thyme (dried or fresh)

a few dashes of garlic powder and black pepper

Use all of the above ingredients and marinade the steak for about 2hrs.  Marinade in a ziploc bag and rub in the marinade into the meat.

While the steak marinades, cut up 1 medium onion and 1lb of mushrooms and saute them till deep brown.

Season with salt and pepper at the very end, this way the water will not come out during the cooking and the mushrooms and onions will get a chance to brown up.

Next in a wide frying pan, fry the steak to desired doneness, I like it well done.  Once the steak is almost done, add the mushrooms and onions and fry together

I like to serve the salad on a big board with the ingredients separately so that you can build it according to your choice.  There is plenty on flavor and juices in the steak and the roasted vegetables so I did not use a dressing but feel free to use you favourite dressing.

Serve warm or at room temperature.  Garlic bread and glass of red wine would make it a complete dinner !