Monday, November 10, 2014

One Pot Baked Rice with Sausage and Broccoli

Like most people, I'm a big fan of one pot meals. So when my friend Amy posted this recipe for {One Pot} Baked Rice with Sausage and Broccoli I knew I had to try it.

After reading the recipe I was skeptical and I actually messaged Amy to make sure it was only 2 1/4 cups of chicken broth to 1 1/4 cups of Arborio rice. You know Arborio rice as the rice used to make risotto. Whenever I make risotto I need at least 5, usually 6, cups of chicken broth to fully cook the rice. I couldn't imagine using just 1/3 that amount in this dish. But Amy assured me it was correct and since I trust her, I went with it (although I did threaten her with our pizza delivery bill if she steered me wrong).

And you know what, it worked! The resulting dish isn't creamy like risotto, but the rice was fully cooked. And quite tasty. The original recipe calls for 8oz of sausage but SP thought that wasn't enough so I upped the recipe below to a full pound. Otherwise this was perfect. And so ridiculously simple, too. I love easy weeknight meals and this was definitely one I'll be making again.

{One Pot} Baked Rice with Sausage and Broccoli
As seen on Very Culinary

2 tablespoons extra virgin olive oil
1 pound Italian sausage, casings removed, broken into pieces
1 medium sweet onion, finely diced
3 cloves garlic, minced
salt and pepper
1 1/4 cups Arborio rice
1/4 cup dry white wine
2 1/4 cups low sodium chicken broth
1 head of broccoli (about 6 ounces), cut into 2-inch florets

Preheat oven to 400.

Heat oil in a large, heavy ovenproof skillet, over medium-high. Cook sausage, stirring often, breaking up the pieces until no pink remains, about 3 minutes. Stir in onion and garlic; cook until translucent, about 3 more minutes. Season with a little salt and pepper.

Stir in rice to coat in the oil, then add the wine. Bring to a boil. Cook until the rice has absorbed almost all of the liquid, about 1 minute. Add the broth and bring back to a boil.

Transfer the skillet to the oven and bake for 10 minutes. Sprinkle the broccoli over the top of the rice and bake for another 10 minutes, until the rice has absorbed most of the liquid.

Carefully remove the skillet from the oven and stir the rice and broccoli together. Cover the skillet and let it stand for 10 more minutes. Place a pot holder on the handle so you don't forget that it's hot.

Taste and add more salt and pepper, if necessary. Serve.

Pin It!

Friday, November 07, 2014

Chicken Stew with Biscuits

It's official - SP is now in charge of Sunday dinner at my parent's house. Weekends are really the only chance he has to cook since he's got such a long commute, so it's a win-win. As much as I love cooking, it's nice to get a break every once in awhile.

He's been on the hunt for new recipes and came across Ina's Chicken Stew with Biscuits. This is a dish I've had my eye on for years but, and this may be sacrilege, I'm not really a chicken pot pie fan. I know, I know. And since this is basically chicken pot pie filling topped with biscuits, I wasn't sold on the idea. But everyone else loves chicken pot pie so I took one for the team.

This was incredible. And that's saying a lot coming from me. The chicken was moist and tender, the veggies were perfectly cooked. Everything was perfectly proportioned. The biscuits were just OK, not very flaky or fluffy, but SP has plans to make different biscuits next time. My parents also loved it, so it's a good thing the recipe makes enough to feed an army. SP, my mom and my stepdad all had seconds and we still had 6 servings leftover. Sheesh!

This does take quite a bit of prep work and time, so it's not a weeknight meal, but you can make it on a weekend and bake it during the week. And the leftovers reheated quite well.

Chicken Stew with Biscuits
From Ina Garten

6 split chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup half and half
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 1 hour. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the half and half. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

Put the stew in a lasagna pan or 10 x 13 x 2-inch oval or rectangular baking dish. This will NOT fit in a standard 9 x 13 dish - you need something deeper. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Pin It!

Monday, November 03, 2014

Chicken Piccata Risotto with Crispy Capers

This. Was. Incredible.

Chicken piccata risotto

It's times like these that I wish I was a better food photographer. I don't feel like my photos adequately express how amazing this was, and that makes me sad. Because I want every person who reads this post to make this dish. That's how much we enjoyed it.

Chicken piccata risotto

Baby Girl is a big risotto fan and I'm always on the lookout for new recipes. I saw this Lighter Chicken Piccata Risotto with Crispy Capers on Iowa Girl Eats and as soon as I saw her post I knew we'd love it. I'm a sucker for all things salty and the tang from the capers and lemon was just perfect.

The original recipe calls for adding all the chicken broth at once, but I'm a purist when it comes to risotto. I also omitted the garlic and added some white wine because that's how I always make risotto. SP had a work dinner the night I made this so he didn't get to taste it until lunch the next day. He actually sent me an email to say lunch was excellent. I can't wait to make this one again.

Chicken Piccata Risotto with Crispy Capers
Very slightly modified from Iowa Girl Eats

6-7 cups chicken broth
2 tablespoons extra virgin olive oil, divided
2 tablespoons butter, divided
1 large shallot, chopped
1 teaspoon fresh thyme, minced
salt and pepper
1 1/2 cups arborio rice
1/4 cup dry white wine
2 cups baby spinach, roughly chopped
1 lemon, cut in half
1/4 cup freshly grated parmesan cheese
1/4 cup capers, drained and patted dry
2 chicken breasts, cut in half lengthwise

Bring chicken broth to a boil in a saucepan then turn down the heat and keep at a simmer.

In a deep, heavy skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add the shallot, season with salt and pepper, and saute for about 2 minutes or until the shallot is tender. Add the thyme and cook for one minute, then add the rice. Cook for another 2-3 minutes to toast the rice, stirring frequently.

Add the white wine and bring to a boil. Once the rice has absorbed the wine, add 1 ladle (approx. 1 cup) of the simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ladleful of stock. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes. Taste the rice frequently to check the consistency. If you notice you're running low on broth, add more to the saucepan so you don't run out.

When nearly all the broth has been absorbed but the rice is still creamy, add the spinach. Once the spinach is wilted, taste the rice to make sure it's done. Remove the pan from the heat then stir in the juice from 1/2 lemon, Parmesan cheese, and remaining 1 tablespoon butter. Taste, add salt and pepper if necessary and set aside.

While the risotto is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and sauté until slightly opened, brown, and crispy, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.

Season the chicken breasts on both sides with salt and pepper then saute in the caper-infused olive oil, 4 minutes per side. When the chicken has 1 minute left to saute, squeeze the second lemon half over the chicken.

To serve, plate the risotto then top with a piece of chicken. Sprinkle some of the crispy capers on top.

Pin It!

Wednesday, October 29, 2014

Recipe Redo: Crash Hot Potatoes

These crash hot potatoes were all the rage back in 2008. Like most food bloggers, I made them a few times and then they fell off my radar.

Crash hot potatoes

Recently, I was looking for a side dish to go with burgers. I had planned to make potato salad, but the day got away from me. Normally I'd go with my standby roasted potatoes, but we were out of red potatoes. It was late afternoon and I had no clue what to make with my basket full of Yukon golds. I Googled Yukon gold potatoes and side dish and while these potatoes didn't come up in the initial search, something I clicked on reminded me of them and off I went.

Baby Girl, being the insane child she is, doesn't like potatoes. She took a tiny nibble and then said "no thank you." She won't eat French fries, mashed potatoes, tater tots, home fries, etc. either. Weirdo. SP and I loved them. He was especially enamored of them, so much so that he insisted I make them again the following night. They do take a bit of planning ahead because you have to boil the potatoes whole, smash them and then bake them, but the hands-on time is minimal. I used fresh herbs from my garden (rosemary and thyme), which was the perfect combination. And I love that you can make as many as you want - I made four the first night and five the next and we ate the leftovers the next day, reheated in the toasted oven to try to bring back some of the crispiness.

Crash Hot Potatoes
As seen on The Pioneer Woman

Small Yukon gold potatoes (as many as you want to serve)
Olive oil
Kosher salt, to taste
Black pepper, to taste
Fresh rosemary and thyme, to taste

Scrub the potatoes well and place in a large pot. Try to choose potatoes that are roughly the same size so they'll all cook at the same rate. Cover the potatoes with cold water and add some salt. Place the lid on the pot and bring to a boil. Cook the potatoes for 20 minutes, or until they are fork-tender.

Drizzle some olive oil on a baking sheet and use a pastry brush to spread the oil evenly. Drain the potatoes and place them on the baking sheet, leaving plenty of room between each potato.

Using a potato masher, gently press down on each potato until it flattens. Brush the tops of each crushed potato with more olive oil. Sprinkle the potatoes with plenty of kosher salt, fresh ground black pepper and fresh chopped rosemary and thyme.

Bake in a 450 degree oven for 20-25 minutes until golden brown and crispy. Serve hot.

Pin It!

Monday, October 27, 2014

Chocolate Chip Cream Cheese "Cookies"

I'm not sure where I first saw these Chocolate Chip Cream Cheese Breakfast Cookies but my best guess is one of my friends shared the link on Facebook. Or maybe it was one of the blogs I follow. Either way, as soon as I saw them I knew I had to make them. I printed off the recipe and waited for the right time.

Chocolate cream cheese cookies

The right time came a few weeks ago for Sunday dinner with my parents. A friend of theirs was over so we had enough people to make a dent in the cookies (they don't really reheat well). Of course mine look nothing like the ones in the original blog post but who cares. They still tasted phenomenal and are so simple to make.

I baked these at my mom's house and they took a bit longer than the 12-14 minutes stated in the recipe so my suggestion is to watch them closely after the 15-minute mark and take them out when they're golden brown. Mine sort of fell apart, but like I said, it didn't matter. We all loved these. They are definitely best served warm. When they sat for more than a few minutes they got a bit chewy and tough so bake them right before you want to eat them.

PS. I took the word breakfast out of the title because, let's be honest, these are not breakfast food. I also put cookies in parentheses because they aren't really cookies either.

Chocolate Chip Cream Cheese "Cookies"
As seen on Cookies and Cups
Makes approximately 15 cookies

1 can seamless crescent rolls
1 (8 oz) block cream cheese, at room temperature
1/4 cup sugar
2 teaspoons vanilla
1/2 cup mini chocolate chips

Unroll the crescent roll sheet and stretch the dough out slightly in the shape of a rectangle.

Using a hand mixer, beat the cream cheese, sugar and vanilla together until smooth in a medium sized bowl. Spread the cream cheese mixture over the top of the crescent sheet, leaving an edge of about 1/2 inch. Sprinkle the chocolate chips on top of the cream cheese.

Roll the crescent sheet up tightly and wrap in cling wrap. Refrigerate overnight.

When you're ready to bake them, preheat the oven to 350°. Line two cookie sheets with parchment paper.

Slice the roll into 1/2" slices. Arrange half the slices on each baking sheet. Bake for 10 minutes, then rotate the sheets (move the sheet on the bottom rack to the top rack and vice versa, as well as turn the sheets a half turn). Bake for another 5-10 minutes, until they turn golden brown around the edges. Transfer to a wire rack and allow to cool slightly. Eat warm.
Pin It!

Friday, October 24, 2014

Tomato Soup with Butter Dumplings

My mom has been making Tomato Soup with Butter Dumplings for years. I tried to make it once and failed miserably. We recently went to Disney World for Baby Girl's 5th birthday and my mom graciously offered to drive us to the airport. Since our flight was so early, she spent the night at our house before we left. We wanted a simple dinner that wouldn't yield leftovers, so I asked her to make tomato soup with butter dumplings.

Grilled cheese and tomato soup with butter dumplings for dinner tonight.

She always uses tomatoes we've canned to make the soup, but I think you could substitute whole, peeled tomatoes if you don't have canned tomatoes available. This is most definitely a trial and error recipe. I don't think anyone gets it right the first time (I know I didn't). Practice makes perfect, though, so if you're at all interested in this one, keep trying.


This is the original recipe. I think it came from my stepgrandmother. As you can tell, it's been around for quite awhile!

Tomato Soup with Butter Dumplings

3 jars canned tomatoes (or 2 28-oz cans whole, peeled tomatoes)
salt, to taste
2 tablespoons butter, at room temperature
2 eggs, at room temperature
6 tablespoons flour
1/4 teaspoon salt

Open the jars (or cans) of tomatoes and dump the contents into a large pot. Use an immersion blender to lightly puree the tomatoes. You can also puree the tomatoes in a food processor. Heat the tomatoes over medium-high heat until boiling. Add salt to taste.

Beat the butter until soft. Beat in the eggs one at a time. Stir in the flour and salt. The batter will be lumpy with the butter and flour. Don't over beat but try to eliminate the flour clumps.

Reduce the heat under the soup so it's at a very light simmer. Drop spoonfuls of the batter into the simmering soup. Cover and cook for 8 to 10 minutes. Check on the dumplings halfway through cooking and turn them over.

Allow the soup to cool slightly before serving.

Pin It!

Wednesday, October 22, 2014

Recipe Redo: Chicken Gyros

A few years ago I made these chicken gyros all. the. time. They were a staple on our dinner table and for good reason - they're delicious. It had been a very long time since I made them and since the photos I took back then weren't exactly stellar, I figured I'd revisit this old favorite and update the photos.

Chicken gyros

Unfortunately, I still didn't get a great shot of these but they're still better than the old photos. I served the gyros with roasted potatoes liberally seasoned with oregano. I loved dipping the potatoes into some of the leftover tzatziki sauce. Yum.

Chicken gyros

Chicken Gyros
As seen on Elly Says Opa!

4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain Greek yogurt
1 tablespoon dried oregano
1 1/4 lbs. chicken breast, cut in half lengthwise
salt and pepper
1 cup tzatziki (see below)
sliced tomatoes
sliced red onion
4 pocketless pitas or flatbread

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for one hour.

Preheat a grill or grill pan over medium-high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the hot grill pan and cook for 5 minutes. Flip over and cook for 4 minutes. Remove to a cutting board and allow the chicken to rest for a few minutes before slicing into strips.

While the chicken is cooking, heat your pitas. If you have a gas stove, turn on a burner to medium heat. Spray the pitas with a little bit of oil and cook them right on the burner for a few seconds per side.

Top the pita with some of the chicken, tzatziki, tomatoes, and onions. Roll up and eat. Be careful, they're messy.

1 cup plain greek nonfat yogurt
1/2 a small cucumber
Salt and pepper to taste
1 small garlic clove, minced
Squeeze of fresh lemon juice

Put the yogurt in a bowl. Peel the cucumber, then cut it in half lengthwise and remove the seeds. Grate it over the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and ring out the water over the sink. Add the cucumber to the yogurt, along with the other ingredients. Mix well. Taste and adjust the seasonings, as needed. Chill before serving.
Pin It!