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On-Air » The PhilCast with Phil Cianciola » Previous ReciPIPPA's
The ReciPIPPA the week is brought to you by
Mary's Family Restaurant
2106 S Oneida St
Appleton, WI
920-733-1546 |  |
French Chopped Beef
Ingredients:
2 lbs. lean ground beef
1 c. diced celery
1 c. diced onion
1 T. beef bouillon or Better Than Bouillon
¾ c. boiling water
1 1/3 c. tomato puree
4 oz. shredded cheese
2 c. cooked rice
1 pkg. (10 oz.) frozen peas, thawed
Salt & pepper to taste
Directions:
Brown beef in a large skillet. Stir in onion & celery. Reduce heat to low; cover and simmer for 15 minutes. Drain off fat.
Dissolve bouillon in boiling water and add with tomato puree to meat. Increase heat to medium and bring to a boil. Stir in cheese, rice and peas. Reduce heat to low, cover and heat until hot. Season with salt & pepper, then serve.
Four Layer Delight
Preheat oven to 350 degrees.
Crust Layer:
½ c. butter or margarine, softened
1 c. flour
1 c. finely chopped pecans
If you have a food processor, combine ingredients in bowl and process/pulse until combined. OR Combine ingredients in large bowl of your mixer and blend at low speed until combined. Press into the bottom of a 9”x13” pan. Bake for 20 minutes. Cool on rack.
Second Layer:
8 oz. package of cream cheese, softened (can use low fat)
1 c. powered sugar
1 t. vanilla
8 oz. tub of Cool Whip (your choice of fat content)
Cream the powdered sugar and cream cheese together until smooth. Stir in the vanilla. Fold in the Cool Whip. Spread over the crust.
Third Layer:
2 small packages of instant pudding of your choice
3 c. milk
Mix together the pudding and milk, using the directions for pie. Spread over the second layer.
Fourth Layer:
8 oz. tub of Cool Whip
Spread the Cool Whip over the third layer. Refrigerate at least 3 hours.
Weekday Black Beans and Rice
Ingredients:
1 T. olive oil
1 lb. andouille sausage or other smoked sausage, cut into bite-sized chunks
2 ribs celery, chopped
1 large onion, chopped
2 cloves garlic, minced
2 cans, 14 ½ oz. each, black beans, drained & rinsed
1 can each (14 ½ oz.) beef and chicken stock
1 t. thyme
½ t. red pepper flakes
1 T. Cajun seasoning
1 bay leaf
½ t. salt
½ t. oregano
Freshly ground black pepper
1 ½ t. dried cilantro or 3 T. fresh, chopped
3 green onions, sliced
Cooked rice
Directions:
Heat oil in a Dutch oven over medium heat. Add sausage & cook until just beginning to brown. Add celery and onion. Cook until softened, about 3 minutes. Add garlic & cook 1 minute more.
Stir in beans, stock, thyme, red pepper flakes, Cajun seasoning, bay leaf, salt, oregano and black pepper to taste. Increase heat to medium-high; heat just to a boil. Reduce heat & simmer for 20 minutes. Stir in cilantro and green onion. Serve over rice.
Serves 6.
Italian Meatballs
Ingredients:
1 lb. Italian sausage (mild or sweet)
1 lb. lean ground beef
¾ c. dry Italian bread crumbs + more for coating
2 eggs, beaten
½ c. milk
2 T. parsley
1 ½ t. basil
½ t. red pepper flakes
½ c. finely chopped onion
4 cloves garlic, minced
1 t. salt
½ t. black pepper
1 c. parmesan cheese
Directions:
Preheat oven to 400 degrees.
Combine all ingredients.
Place about ¼ c. bread crumbs in a small bowl. Form meatballs about 1.5 inches across. Roll in bread crumbs and place on ungreased jelly roll pan. Bake for 20 minutes.
At this point, meatballs can be frozen or put in your favorite marinara.
A1 Meatloaf
Sauce:
2 T. A1 Sauce
8 oz. tomato sauce
Combine in a small bowl. Set aside.
Meatloaf ingredients:
2 lbs. lean ground beef
2 T. A1 Sauce
2 t. salt
1 c. dry breadcrumbs
2 eggs
¾ c. milk
3 T. parsley
1 small onion, minced
¼ c. shredded carrot
Directions:
Preheat oven to 400 degrees.
Gently combine loaf ingredients with ½ the sauce. Pat in meatloaf pan. Spread remaining sauce on top. Bake for one hour. Let sit 10 minutes before slicing.
Blueberry Buckle Coffee Cake
Ingredients for cake:
2 c. all-purpose flour
¾ c. sugar
2 ½ t. baking powder
¾ t. salt
¼ c. shortening
¾ c. milk
1 egg
2 c. fresh or frozen (thawed & drained) blueberries
Ingredients & directions for crumb topping:
½ c. sugar
1/3 c. flour
½ t. cinnamon
½ stick softened butter or margarine
Mix all ingredients with a pastry blender until crumbly.
Ingredients and directions for glaze:
½ c. powdered sugar
¼ t. vanilla
1 ½ - 2 t. hot water
Mix all ingredients until drizzling consistency.
Directions for cake:
Preheat oven to 375 degrees. Grease a 9x9x2” square or 9x1½” round baking pan.
Blend together flour, sugar, baking powder, salt, shortening, milk & egg. Beat 30 seconds. Carefully stir in blueberries. Spread batter in pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Drizzle with glaze. Serve warm.
Turtle Bars – variation from Ovens of Brittany
Crust Ingredients:
1½ c. flour
½ t. baking powder
¼ t. salt
4 T. cold shortening, cut in small pieces
1 egg
¼ t. vanilla
Filling Ingredients:
2 sticks butter
1 c. brown sugar
2 c. chopped pecans
¼ c. heavy cream
Glaze Ingredients:
1 c. chocolate chips OR 6 oz. semisweet chocolate, coarsely chopped
3 T. butter, cut in small pieces
Directions:
Preheat oven to 350 degrees. Grease a 9x13” baking pan.
Make the crust: In a food processor (or by hand) mix the flour, baking powder and salt. Cut shortening in until mixture is the texture of cornmeal. Mix egg and vanilla, then add to dry mixture. If you’re using a food processor, leave the machine running while you add the egg mixture, but turn off as soon as egg is poured through. Dough should be crumbly. Spread mixture evenly in pan and press firmly over surface. Bake 5 minutes.
Make the filling: Melt the butter and brown sugar. Stir until thoroughly combined. Bring to a boil over high heat and cook to soft ball stage (240° on candy thermometer). Remove from heat. Combine pecans and heavy cream. Add to caramel mixture. Pour over baked crust and smooth out. Chill thoroughly.
Make the glaze: Melt chocolate chips and butter in microwave or over simmering water. Spread evenly over filling. Chill until set and cut into bars.
Makes 24-30 bars.
Irish Soda Bread
Ingredients:
2 ½ c. all-purpose flour
1 t. baking soda
1 t. baking powder
½ t. salt
3 T. sugar
½ c. butter or margarine (1 stick)
1 c. buttermilk OR 1 c. sour milk (1 T. lemon juice or vinegar plus milk to make 1 cup)
Directions:
Preheat oven to 400 degrees. Grease an 8” pie plate.
In a large bowl, mix together flour, baking soda, baking powder, salt & sugar. Cut in butter with pastry cutter or two knives. Add buttermilk all at once. Stir with a fork; (will be thick).
Turn mixture onto floured board. Knead gently 8-10 times. Shape into a ball and place in pie plate. Cut a cross on top with a floured knife.
Bake 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake another 30 minutes.
Remove bread from pie plate & place on rack. Cool 1 hour. Cut into wedges.
Grandma Jake’s Goulash
Ingredients:
2 lbs. ground beef
1 large onion, chopped
½ pkg. frozen peas
½ pkg. frozen corn
4-5 carrots, scraped & diced
½ pkg. frozen green beans
3-4 potatoes, peeled & diced
3 cans tomato soup
3 T. chili powder (can use more or less)
Salt & pepper to taste
Directions:
Brown ground beef with onion until browned. Drain off fat.
In large bowl, combine meat with veggies and seasonings. Place in a 13x9” baking pan. Spread undiluted tomato soup over mixture. Cover with aluminum foil.
Bake 350 degrees 1 ½ - 2 hours.
Hash Brown Ham Casserole
Ingredients:
1 16 oz. carton sour cream
1 can cream of soup (celery, mushroom, chicken)
1 32 oz. package frozen hash brown potatoes (cubed kind)
2 c. cooked ham
8 oz. shredded cheddar cheese (or combo of cheddar and mozzarella)
¼ c. chopped onion
2 c. crushed cornflakes
½ c. butter, melted
Directions:
Preheat over to 350 degrees.
In a large bowl, combine sour cream and soup. Stir in potatoes, ham, cheese and onion. Pour into a 13x9x2” baking pan, spreading evenly.
Toss together the cornflakes and melted butter. Sprinkle evenly over the potato mixture.
Bake for 65-75 minutes or until heated through the middle.
Serves 8-10.
White Bean and Mushroom Stew
Ingredients:
2 T. olive oil
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled & diced
1 lb. cremini mushrooms, quartered
1 c. white wine
28 oz. diced tomatoes
1 spring fresh rosemary or ½ t. dried
2 c. cooked white beans, drained
Coarse salt & fresh ground pepper to taste
Directions:
Heat oil in medium saucepan over medium heat. Cook onion, celery and carrots until tender, about 8 minutes. Increase heat to medium-high, add mushrooms and cook until softened, 5-7 minutes.
Add wine, scraping up any brown bits with a wooden spoon.
Add tomatoes, rosemary, beans and ½ c. water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt & pepper.
Options: You can add any other veggie to the dish that you would like. Fresh zucchini, frozen corn or peas, diced eggplant or peppers would be good too.
REGipe of the Week
Dark Chocolate Pudding Sundaes
1/2 C sugar
1/2 C baking cocoa
1 T cornstarch
1/8 t salt
2 1/4 C evaporated milk (1 big can-12oz and 1 small can-5oz works great)
2 egg whites, beaten
1 1/2 t vanilla
-In a small sauce pan combine sugar, cocoa, cornstarch and salt.
-Stir in milk until smooth. Cook and stir over medium heat until think and bubbly
-Remove from heat. Stir a small amount of hot mixture into egg whites then return all to pan stirring constantly.
-Bring to boil, cook and stir for 2 min. Remove from heat and stir in vanilla.
-Cool for 15 minutes stirring occasionally.
-Transfer to individual dishes, cover and refrigerate for 1 hour
ReciPIPPA of the Week
Poor Man’s Enchiladas
1 lb. lean ground beef
1-2 t. chili powder
2 t. ground cumin
Salt & pepper to taste
1 large onion, chopped
2 cans, 15 oz. each, enchilada sauce
3-4 cups grated Colby cheese, divided
1 can, 4 oz., chopped ripe olives, drained
1 can, 4 oz., chopped green chilies, drained
1 9 oz. package of flour tortillas
Sour cream for garnish (optional)
Guacamole for garnish (optional)
In skillet, brown ground beef with onion. Drain off grease & pour into large mixing bowl. Add chili powder, cumin, salt/pepper, 2 ½ c. cheese, black olives and chilies. Stir to combine.
In a saucepan that will let tortilla lay flat, heat 1 can enchilada sauce over low heat until warm. Dip one tortilla in sauce, then place in a 9x13 inch baking pan. Fill with 2T. of meat mixture and roll up. Repeat procedure for each tortilla, placing them side-by-side in baking dish. When you start getting low on enchilada sauce, open the second can & heat for a few minutes before proceeding with tortillas.
When dish is full, pour remaining sauce over tortillas & sprinkle with remaining cheese.
Bake at 350 degrees for 20-30 minutes. Dollop with sour cream and/or guacamole to serve.
Makes about one dozen enchiladas, depending on size of tortillas.
REGipe of the Week
Three-Cheese Shells with Spaghetti Sauce
The Recipe calls for 2 jars of spaghetti sauce (I use a little less). If you want a homemade recipe instead of using pre-made jars here's one I use:
Spaghetti Sauce
1C Finely chopped onion
3T Sugar
1t Dried basil leaves
1t Dried oregano
1/2t Salt
2 Garlic cloves, minced
1- 28oz Can crushed tomatoes
1- 15oz Can tomato sauce
1- 12oz Can tomato paste
For this recipe, I don't cook it yet, but if you want to use it for spaghetti put it in a crock pot for 8-10 hours adding mushrooms (if desired) after 4-6 hours.
Now the Three-Cheese Shells:
1 package (12 oz) Jumbo Pasta Shells
3C (24oz) Ricotta
3C (12oz) Mozzarella
1/2C Grated parmesan
2T Dried basil
2 Eggs lightly beaten
2 Garlic cloves, minced
1/2t Seasoned salt
1/4t Pepper
2 Jars spaghetti sauce
- Cook pasta shells, drain and rinse in cold water
- Combine cheeses, spices, eggs, and garlic in a bowl
- Put a layer of spaghetti sauce in th bottom of 2 ungreased 13x9 inch pans
- Fill shells with cheese mixture and put into pans pouring remaining sauce on top
- Cover and bake at 350 degrees for 20 minutes, then uncover and bake 10 minutes longer
ReciPIPPA of the Week
Spicy Potato-Sausage Soup
1 T. olive oil
2 lbs. hot Italian sausage, crumbled
1 onion, chopped
6 cloves garlic, minced
½ t. red pepper flakes or to taste
3 ½ c. water
29 oz. chicken stock
6 Russet potatoes, peeled & sliced ¼ inch thick
1 t. salt
½ t. freshly ground black pepper
4 c. kale, loosely packed, stems removed & coarsely chopped
2 c. half-and-half cream
In a large Dutch oven, heat oil. Add sausage. Cook about 5 minutes until sausage begins to shrink and brown slightly. Remove sausage with slotted spoon to paper plate. Set aside. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes. Cook 1 minute more.
Add water and chicken stock to onion mixture, stirring to loosen any bits on bottom of kettle. Add potatoes, salt & pepper. Bring to a boil. Reduce heat to simmer & cook 10 minutes. Add kale & sausage, simmer 15 minutes or until potatoes are tender. Stir in half-and-half. Heat to a simmer for 2 minutes. Ladle into soup bowls.
Game Day Wings
Ingredients:
12 fresh, whole chicken wings
Flour mixture: (use with Classic, Spicy Wing option)
½ c. flour
¼ t. salt
¼ t. pepper
½ t. cayenne pepper
1 T. seasoning of your choice (e.g. Penzey’s Northwoods Fire, Southwest or Arizona Dreaming; Emeril’s Essence) optional
Combine all ingredients in a plastic bag.
Sauce:
Louisiana’s Pure Crystal Hot Sauce OR Emeril’s Wing Sauce
Tabasco (optional)
Texas Pete Hot Sauce (optional)
Scorned Woman Hot Sauce (optional)
Jackass Hot Sauce (optional)
Seasonings of your choice (see examples above)
Utensils & such:
6+ quart saucepan with a steamer basket
Jelly roll pan
Rack that fits inside a jelly roll pan
Parchment paper
Directions:
Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a sharp knife, separate the wings at the joint. Place them in the steamer basket.
Fill the saucepan with 1” of water. Bring to a boil over high heat. Place the basket in the saucepan; reduce heat to medium, cover the pan and steam for 10 minutes.
Remove the wings and place them on a layer of paper towel; let rest for 15 minutes.
For Classic, spicy wings:
Line a jelly roll pan with paper towel. Place a rack on top of the paper towel. Lay the wings on the rack and refrigerate for one hour.
Remove the wings from the refrigerator & replace the paper towel on the bottom of the pan with parchment paper. Place the rack back in the pan.
Preheat oven to 425 degrees.
Shake wings, 4 at a time, in flour mixture. Shake off ALL excess flour. Place wings on rack in pan. Roast on the middle rack in the oven for 20 minutes. Remove from oven and baste first side with sauce. Turn wings and baste second side. Return to oven for 20 more minutes. Remove from oven and repeat process. Return to oven for 5-10 more minutes or until meat is cooked through.
For taste all the way through:
Combine the rested wings with the sauce of your choice, about ½ cup. Let marinate in the refrigerator at least 4 hours or overnight.
Preheat oven to 425 degrees.
Line a jelly roll pan with parchment paper. Place a rack in the pan.
Remove the wings from the marinade and place on the rack. Roast on the middle rack in the oven for 20 minutes. Remove from oven and baste first side with sauce. Turn wings and baste second side. Return to oven for 20 more minutes. Remove from oven and repeat process. Return to oven for 5-10 more minutes or until meat is cooked through.
Cornbread
Ingredients:
1 ½ c. flour
¾ c. cornmeal
½ c. sugar
4 t. baking powder
1 t. salt
2 eggs, slightly beaten
3 T. butter or margarine, melted
1 c. milk
Directions:
Preheat oven to 400 degrees. (375 if using glass pan)
Sift flour, cornmeal, sugar, baking powder and salt together into a mixing bowl.
In another bowl combine eggs, butter and milk. Add to dry ingredients, stirring just to moisten. Spoon into a greased 8”x8” baking pan.
Bake for 30 minutes.
Bean-o Chili
Ingredients:
2 lbs. ground beef
2 c. chopped onion
2-3 T. chopped garlic
4 T. chili powder
2 T. cumin
2 15 oz. cans ranch-style beans
2 16 oz. cans refried beans
1 15 oz. can kidney beans, drained & rinsed
2 c. salsa
1 can beer (12 oz.) OR 12 oz. beef stock
¼ cup lime juice (juice of 2 limes)
Sour cream (optional)
Grated cheddar cheese (optional)
Green onions, sliced (optional)
Directions:
In a large Dutch oven, brown the ground beef with the onion, garlic and spices over medium heat until onion is tender. Stir in the beans, salsa and beer/broth. Turn heat to low and simmer 1-2 hours.
Just before serving, stir in the lime juice.
Ladle into bowl & garnish with sour cream, cheese and onions if desired.
Serves 6-8
Pasta Stir Fry
Ingredients:
3 T. olive oil
1 lb. large shrimp, peeled & deveined
2 cloves garlic, minced
2 small zucchini, sliced ¼” thick
3 plum tomatoes, chopped
1 cup frozen peas
1 T. chopped fresh basil OR 1 t. dried basil leaves
4 oz. each egg and spinach fettuccine
1 ½ c. shredded Parmesan cheese
Salt & pepper to taste
Directions:
Pasta: While preparing the stir-fry, cook fettuccine according to
package directions. Drain pasta, reserving ½ - 1 c. of the water.
Return drained pasta to pan. Toss with 1 T. oil and ½ c. Parmesan.
Add reserved pasta water to pasta, starting with ¼ c. and working
your way up. (You’re trying to create a little sauce but don’t want
your pasta swimming in water.) Cover pan & set aside if stir-fry isn’t
finished.
Stir-Fry: In large skillet, heat 1 T. oil over medium-high heat. Add
shrimp & garlic. Stir-fry about 3 minutes or until shrimp is opaque.
Remove from skillet & set aside.
Add 1 T. oil and zucchini to skillet. Stir-fry 3 minutes or until zucchini
is crisp-tender. Add tomatoes, peas, and basil. Stir-fry one minute.
Return shrimp to skillet & stir-fry one minute. Season with salt &
pepper.
Top pasta with stir-fry mixture. Sprinkle with remaining 1 c. cheese.
Garnish with basil sprigs, if desired.
Serves 4
Magic Cookie Bars
Ingredients:
1 stick butter
1 ½ c. graham cracker crumbs
1 c. coconut
1 12 oz. pkg. chocolate chips
1 c. chopped nuts (can use pecans, walnuts, whatever you like)
1 can (14 oz.) sweetened condensed milk
Directions:
Preheat oven to 350 degrees (325 if using a glass baking dish).
Melt butter in 9x13” baking pan. Sprinkle graham cracker crumbs over melted butter; stir to combine. Spread evenly over bottom of pan and press down with fork. Sprinkle coconut over crumbs, then chocolate chips, followed by nuts. Press down lightly with fork. Drizzle sweetened condensed milk over all.
Bake for 25 minutes. Let cool before cutting into bars.
Ham and Pasta Casserole
Ingredients:
1.5 c. elbow macaroni, cooked & drained
1.5 – 2 c. cooked ham, diced
3 T. butter
4-6 oz. fresh mushrooms, sliced OR 2, 4oz cans. Sliced mushrooms, drained
¾ cup onion, diced (can use red or white) OR 4-6 green onions, thinly sliced
4 T. flour
1 c. chicken stock
1 c. milk
½ t. seasoned salt
¼ t. garlic powder
Dash cayenne pepper
1 c. shredded Cheddar cheese
Directions:
Note – If you have a 10” cast iron skillet (or other oven-proof skillet) you can prepare and bake this dish in the same pan. If you don’t, prepare casserole in skillet and pour into greased casserole dish before baking.
Heat butter over medium low heat. Add mushrooms & onions. Cook until mushrooms are tender, stirring frequently (if using fresh). Otherwise, sauté canned mushrooms and onion in butter until onions are tender.
Stir in flour and blend thoroughly. Gradually stir in chicken stock and milk. Add seasoned salt, garlic powder and cayenne. Cook, stirring constantly, until thickened. Stir in the macaroni, ham and cheese.
Bake at 325 degrees for 25-30 minutes, until bubbly and cheese is melted.
Serves 4-6
Baked Tenderloin
Ingredients:
3-4 lbs. beef tenderloin, whole
3 cloves garlic, halved
2 t. finely minced fresh rosemary or 1 t. dried
2 t. finely minced fresh thyme or 1 t. dried
Additional seasonings of your choice, such as garlic powder or whatever you like on steak.
Directions:
Preheat oven to 475 degrees with broiler pan in oven.
Remove tenderloin from refrigerator. Rub garlic cloves on meat and season with minced herbs and seasonings of your choice. Cut slits into tenderloin & insert garlic cloves. Allow to sit 20 minutes.
Remove pan from oven & place meat on it. You may need to curve it around to fit. Place meat in oven and reduce heat to 375 degrees. Bake for 20 minutes.
Reduce heat again to 325 degrees & bake for 20 minutes.
Remove tenderloin from oven and tent with foil. Let rest for 20 minutes, then slice.
Serves 5-6 hearty meat eaters or 8 normal people.
Brussels Sprouts Gratin
Ingredients:
For the topping:
3 c. course, fresh bread crumbs
3 T. butter, melted
1 ½ t. lemon zest
½ t. kosher salt
½ t. pepper
1 T. parsley flakes
Combine ingredients in a bowl & set aside.
For gratin:
1 T. butter
2 t. kosher salt
2 lb. Brussels sprouts, trimmed and halved lengthwise
2 T. all-purpose flour
8 oz. grated Gruyère cheese
½ oz. grated Parmigiano-Reggiano cheese
1 t. lemon zest
¾ t. pepper
1 c. heavy cream
Directions:
Preheat oven to 375 degrees.
To make the gratin –
Grease a 12” ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to boil over high heat. Add the sprouts and cook until just tender, about 5 minutes. Drain, then transfer to a bowl of ice water. Drain again & pat dry with paper towels.
In a bowl, stir together the flour, cheeses, lemon zest, 2 t. salt and pepper. Stir in the cream, then the sprouts. Transfer the mixture to prepared fry pan and sprinkle the bread crumb mixture evenly over the top.
Bake until bread crumbs are golden brown, about 35 minutes. Let rest for 15 minutes before serving.
Serves 8.
Red Wine Chicken Stew
Ingredients:
2 lbs. boneless, skinless chicken parts (breast, thighs, combo)
1 T. olive oil (more, if needed)
S & P
4 carrots, peeled & cut into 1” pieces
16 oz. sliced mushrooms
3 oz. prosciutto, minced
4 large cloves garlic, minced
2 t. dried thyme
2 T. flour
1 ½ c. dry red wine
1 ½ c. chicken stock
1 pkg. (15-16 oz.) frozen peas and onions
6 medium red potatoes, cleaned and quartered
Directions:
Heat a large (11-12”) deep skillet over medium-high heat. Coat chicken parts with the olive oil and sprinkle with S & P. Add chicken pieces to hot skillet, 3-4 at a time. Cook until well browned, about 5 minutes. Turn and continue to cook until well browned on 2nd side, about 3 minutes. Transfer to a bowl & set aside.
If pan is dry, add additional oil. Sauté carrots until they start to brown, 4-5 minutes. Add mushrooms. Cook, stirring frequently and seasoning with S & P, until veggies are well browned, about 3 minutes.
Stir in prosciutto, garlic and thyme. Cook one minute. Sprinkle in flour, then stir in wine & broth, along with peas & onions. Bring to a simmer, breaking up peas/onions as they start to thaw.
Add chicken and potatoes. Reduce heat and simmer, partly covered, until potatoes are tender, about 15 minutes.
Serves 4
Yukon Gold Potato Pavé
Ingredients:
1 ½ lbs. Yukon Gold potatoes, washed, unpeeled & sliced ¼” thick
4 oz. pancetta, cut into small pieces
¼ c. shallots, finely chopped
1 t. garlic, finely chopped
4 T. butter
1/8 c. all-purpose flour
1 c. heavy cream
½ t. kosher salt
½ t. freshly ground pepper
½ c. chives, finely chopped
1 c. grated pecorino Romano cheese
Preheat oven to 350 degrees.
Cook potatoes in boiling water for 10 minutes. Drain and set aside.
Sauté pancetta in butter over medium-high heat for 2 minutes. Add shallots and garlic; sauté for 1 minute. Add flour and combine with a whisk until thoroughly incorporated. Add heavy cream, salt and pepper and cook until thickened. Remove from heat and fold in chives and cheese.
Spray the inside of a medium-size roasting pan with non-stick cooking spray. Cover the bottom of the pan with a layer of potatoes. Place 1/3 of the sauce mix over the potatoes. Repeat 3 times, ending with sauce mix as the final layer.
Cover with foil and bake in oven for 30 minutes. Increase oven temperature to 375 degrees and cook, uncovered for an additional 15 minutes.
Serves 3-4
Brussels Sprouts with Garlic
Ingredients:
3-3 ½ pounds Brussels sprouts
2 ½ T. butter
2 ½ T. olive oil
8 cloves garlic, coarsely chopped
1 c. chicken stock
Salt & freshly ground black pepper to taste
2 T. butter melted
2 T. chopped parsley
Freshly squeezed lemon juice (optional)
Directions:
Cut off stem ends from sprouts and remove any outer leaves that have yellowed. Halve sprouts, rinse in cold water & pat dry.
In a large, heavy pot, melt 2 ½ T. butter with olive oil over low heat. Add garlic & cook for 3-5 minutes, or just until garlic starts to change color.
Add sprouts, chicken stock, salt and pepper. Cover & cook over medium-low heat for 8-15 minutes or until just tender. Stir once or twice while cooking.
Drain sprouts & return to pot. Toss sprouts over medium low heat with melted butter, parsley and lemon juice. Add more S & P, if necessary. Serve immediately.
Serves 12.
Baked Asparagus
Ingredients:
1 bunch asparagus serves 2-3 people
Olive oil
Kosher salt
Directions:
Preheat oven to 500 degrees.
Cut off bottom 1” or so of asparagus spears. Clean asparagus – I close the drain in my kitchen sink, place the spears in the sink & then fill with water to cover the spears. Let sit about 5 minutes, and then drain off the water. Remove asparagus & pat dry with paper or kitchen towel.
Place spears in a casserole dish or 9x13 pan, if you’re making lots. Drizzle with olive oil and salt. Toss the asparagus & add more oil/salt, if needed.
Place in oven & bake for 10 minutes. Asparagus will be crisp-tender & delicious!
If you’re making this for Thanksgiving, you can make ahead of time & reheat in microwave until warm.
Turkey Gravy
Ingredients:
2 lbs. turkey wings
3 T. olive oil
1 medium onion, halved but not peeled
4 carrots, chopped
1 head garlic, cut in half horizontally
2 sprigs fresh sage
2 sprigs fresh thyme
2 sprigs fresh rosemary
8 peppercorns
2 T. butter
¼ c. flour
S & P
Directions:
Pre-heat oven to 375 degrees.
Place the turkey wings into a 9x13 roasting pan. Roast in oven until golden brown, about 30 minutes. Remove wings from the pan. Pour about ½ c. water into the roasting pan and scrape up all the browned bits on the bottom. Set aside.
Heat olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs and peppercorns. Cook for 5 minutes. Add the roasted turkey wings and roasting pan juices/bits. Cover everything in the pot (+ 1 inch) with cold water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat & simmer 1 ½ - 2 hours.
Strain the stock from the pot & discard the rest of the ingredients. Refrigerate stock until ready to make gravy.
To make the gravy:
If stock was made ahead of time, remove from refrigerator about ½ hour before making gravy.
Melt the butter over medium heat. Add the flour & whisk until golden brown. Slowly whisk in the stock. Cook until the gravy has thickened, about 10-15 minutes.
Thanksgiving Italian Sausage Stuffing - Serves 14-16
Ingredients:
1 16 oz. package of Johnsonville Sweet Italian Sausage
½ c. butter
2 c. chopped celery
1 c. chopped onion
8 oz. fresh mushrooms, chopped
3 garlic cloves, minced
12 c. unseasoned, cubed bread stuffing
½ c. shredded Parmesan
1 T. basil
2 t. rubbed sage
2 t. salt
1 t. pepper
4 c. chicken or turkey stock
2 eggs, lightly beaten
Directions:
Butter a 3 quart baking dish.
In large skillet, cook sausage over medium heat until no longer pink; drain. Remove from skillet & set aside. In same skillet, melt butter. Add celery, onion, mushrooms and garlic; sauté until tender.
In a very large bowl, combine the stuffing, sausage, veggie mixture, Parmesan and seasonings. Add stock and eggs; stir gently to combine. Spoon into baking dish. Cover and bake at 325 degrees for one hour. Uncover and bake 10 minutes longer or until lightly browned and a meat thermometer inserted in center reads 160 degrees.
Cranberry Fluff Salad – Serves 10 to 12
Ingredients:
3 c. miniature marshmallows
2 c. cranberries, frozen & ground
¾ c. sugar
½ c. seedless grapes, halved
2 c. apples, diced
½ c. chopped walnuts or nuts of your choice
¼ t. salt
1 c. whipped cream
Directions:
In 3 quart bowl combine marshmallows and berries; cover and refrigerate overnight.
The next day, remove from frig & drain off any liquid. Stir in remaining ingredients except whipped cream & mix well. Fold in whipped cream. Refrigerate until chilled, about one hour. |
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