Stewed Chicken with Andoiulle

I got this recipe out of one of my newer Food Network magazines, and it is dish is nice because you make it all in one pan. Easy clean up!

I bought the ingredients for this recipe about a week and a half (maybe more) before I actually got around to making it, so unfortunately the okra was bad by then. I couldn't find it frozen, so I had bought it fresh. Just pretend in my picture there's okra, haha!

The only thing I intentionally changed was the lime to a lemon. We've found that we just don't like lime juice at all, and lemon tastes great with chicken. So do whatever your family prefers, I'm sure they'd both work great!

6 boneless, skinless chicken thighs
Kosher salt
1 Tbsp vegetable oil
1 link andouille sausage, chopped
1 Tbsp all-purpose flour
1 & 3/4 cups low-sodium chicken broth
3 medium red potatoes, cut into 1/2 inch pieces
1 - 10 oz package frozen whole baby okra, thawed
Juice of 1 lime
1/4 cup chopped fresh cilantro

• Cut each chicken thigh into quarters, pat dry, and season with salt.
• Heat vegetable oil in large skillet over medium-high heat.
• Add sausage and cook, stirring, for one minute.
• Add the chicken in a single layer and cook until browned, about four minutes.
• Continue to cook, stirring occasionally until chicken is golden all over, about five more minutes.
• Sprinkle flour over chicken and cook, stirring, for one minute.
• Stir in the broth and potatoes, and bring to a boil.
• Reduce heat and simmer, covered, until potatoes are just tender, about ten minutes.
• Stir in okra and cook, covered, until potatoes and chicken are cooked through, about five to ten more minutes.
• Remove from heat and stir in lime juice and cilantro.

Chickpea Chicken-Noodle Soup

I've been wanting to make my own chicken noodle soup lately so I searched through all of my winter Food Network Magazines and found this one. We had it on a night my dad was over for dinner and everyone liked it. Even my kids picked out pieces and ate them :)

It didn't seem as if there was enough liquid in this and I even added a little extra broth (what was left in the last can). It also came out a little thick, so maybe a little extra broth AND a little extra water next time would be better. It's possible I could have just put too much pasta in it though! The great thing about this recipe is it's really one you can add ingredients to your liking, so I'll give you the original. Also, we really don't like cooked tomatoes, so instead of tomatoes we put celery. It was great!

3 Tbsp extra-virgin olive oil
4 oz spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped
1 tsp ground cumin
1/4 tsp ground cinnamon
3/4 cup chopped fresh cilantro
4 cups low-sodium chicken broth
1 - 15 oz can of chickpeas, drained and rinsed
1 - 15 oz can diced tomatoes
1 cup water
kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 lb), cut into pieces

• Heat olive oil in large pot over medium-high heat. 
• Add spaghetti and cook, stirring, until lightly toasted (about 2 minutes).
• Add carrot, garlic, cumin, cinnamon, and half of the cilantro. Cook, stirring, until spices are toasted (about 1 minute).
• Add chicken broth, chickpeas, tomatoes, water, salt and pepper to taste.
• Cover and bring to a simmer, reduce heat to medium-low and cook until spaghetti is just tender (about 8 minutes).
• Season the chicken with salt and pepper, add to the soup, simmer until cooked through (about 2 minutes).
• Add remaining cilantro and season with salt and pepper.

Dijon-Tarragon Chicken with Rice Pilaf

This dish is one of our new favorite chicken dishes! Dijon and chicken always makes a great combo and this definitely was no exception! 

I had a hard time finding the crème fraîche, in fact I didn't actually find it. I ran in to my mom on the way out of the store and mentioned I hadn't found it, but found a recipe for it so I was going to try to make my own. She called me a few minutes later saying she had found it and bought it for me. She said it was in a refrigeration case of specialty items by the wine and cheese (at Yoke's). Weird, because it's dairy... but oh well!

There were a couple of things that just made this recipe not work for me (or take forever), so I changed them in the directions. The first being that after the whole meal was done, my rice pilaf was really cold (even though I'd kept it covered) because the directions had you cook that first. It was done 30 minutes before the chicken! I decided to reorder the directions a little so hopefully it's not (as) cold by the time the chicken is done. The second being that if I had left the chicken whole (like the original directions said) it would have taken forever to cook in the skillet, so I cut it in to pieces before I cooked it, instead of after. 

3 Tbsp butter

1/3 cup broken spaghetti pieces

1 cup long-grain white rice

Salt & pepper

3 cups chicken stock, divided

1/4 lb haricots verts (thin green beans), stemmed and halved

3 Tbsp extra virgin olive oil, divided

4 pieces boneless, skinless chicken breast

2 large shallots, finely chopped

2 cloves garlic, finely chopped

1/2 cup dry white wine

1/4 cup crème fraîche

3-4 Tbsp chopped fresh tarragon

2 Tbsp dijon mustard

• In a small saucepan, bring an inch or two of water to a boil. 
• Add the haricots verts and cook until crisp-tender, about 2-3 minutes. Drain and let cool.
• In a large skillet, heat 2 Tbsp extra virgin olive oil over medium-high heat.
• Cut the chicken in to 2-3 inch pieces, season with salt and pepper, and cook until golden (about 12 minutes).
• Transfer to a plate and keep warm.
• While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat.
• Add pasta and cook until golden, about 2 minutes.
• Stir in the rice and 2 & 1/4 cup stock. Cover and lower the heat and simmer until tender.
• Fluff with a fork and keep warm.
• To the chicken skillet, add 1 Tbsp extra virgin olive oil and remaining butter. Heat until foaming.
• Add the shallots and garlic, season with salt and pepper and cook, stirring, for 2 minutes.
• Stir in the wine, cook for 2 minutes, stir in the remaining 3/4 cup stock, crème fraîche, tarragon, and mustard.
• Add the chicken and green beans to the sauce in the pan.
• Serve with the pilaf.

Flemish Beef Stew

With it getting cold, I've really felt like making soup or something lately. I found this stew recipe online and thought I'd give it a try. I've found a few more recipes I'll be trying in the near future too :)

The only thing I'd change next time we make it is maybe put some more veggies in it and possibly add potatoes. It felt like there was really a lot of meat and not a whole lot of anything else.

This can be prepared a head of time, such as the night before, if you want to just throw it in the pot in the morning and go. There is about 30-45 minutes of work to do before you can turn the slow cooker on, so for those that have to leave for work in the morning, it may be a good option.

4 tsp canola oil, divided
2 lbs bottom round, trimmed of fat and cut in to 1-inch cubes
3/4 lb sliced cremini or white button mushrooms
3 Tbsp all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut in to 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 & 1/2 Tbsp dijon mustard
1 tsp caraway seeds
3/4 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf

• Heat 2 tsp oil in a large skillet over medium heat. Add half the beef and brown all sides, turning frequently, about five minutes.
• Transfer to slow cooker, drain any fat from the pan.
• Add remaining 2 tsp oil to skillet and brown remaining beef. Transfer to the slow cooker.
• Return the skillet to medium heat, add the mushrooms and cook, stirring often until they give off their liquid and it evaporates in to a glaze, about 5-7 minutes.
• Sprinkle flour over the mushrooms, cook undisturbed for 10 seconds, stir and cook for 30 more seconds.
• Pour in ale, bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes.
• Transfer the mushroom mixture to the slow cooker.
• Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper, and bay leaf to the cooker. Stir to combine.
• Cover and cook on low until the beef is very tender, about 8 hours.
• Discard the bay leaf before serving.

Spaghetti with Bacon and Artichokes

This dish was definitely something new for us. If I had been picking, I would not have picked this... but my husband saw it and wanted to try it so I went for it. Surprisingly, it wasn't that bad. I guess this should be a lesson that I shouldn't eat with my eyes, haha!

I had a hard time finding the pecorino-romano cheese (and couldn't find the caciocavallo at all). I ended up finding it at a local grocery story that sells more specialty items, Yoke's. I'm glad the lady in the cheese section helping me told me that it was really strong. She suggested not going by the measurements in the recipe, rather going by taste. So instead of the 1/2 cup, I sprinkled some on top and then grated some in to a bowl that I sat at the table for people to sprinkle on their servings themselves.

Last, we decided to double the amount of bacon in the dish. We really like meat and dishes without a lot of meat seem weird to us. I think it was a good choice. So with both this and the cheese, just go by what you like and I'm sure it will be fine!

Salt & Pepper
1 lb bucatini pici or spaghetti
3 Tbsp extra virgin olive oil
1/4-1/3 lb chunk guanciale, pancetta, or center-cut bacon, chopped
1 small onion, chopped
3-4 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
2 cups thawed frozen artichoke hearts or 1 can (14 oz) drained and chopped
1/2 cup freshly grated caciocavallo or pecorino-romano, plus more for serving
1/3 cup chopped flat-leaf parsley

• Bring a large pot of water to a boil, add salt.
• Add the pasta and cook until al denta.
• Reserve 1 cup of cooking water and drain.
• Meanwhile, in a large skillet, heat the extra virgin olive oil over medium-high heat.
• Add the chosen meat and cook until fat is rendered, about 2-3 minutes.
• Add the onion and garlic, season with pepper, and cook for 5 minutes.
• Stir in wine, stock, add artichoke hearts, and cook to heat through.
• Season with salt and lower heat to low.
• Stir the reserved pasta water in to sauce, add pasta, cheese, parsley, and toss.
• Serve in shallow bowls and pass more cheese at the table.

Chicken in Garlic-Almond Sauce

This recipe got mixed reviews in our household. My husband wasn't a huge fan, but I liked it and the kids liked it. They refuse to eat anything with sauce, but the chicken is cooked in the sauce so I figured that was good enough :)

The only thing I'll say about this recipe is it's probably not a bad idea to leave out the saffron. For one, it's expensive. I found 1-oz tins ranging from $65 to 138.50 on Amazon. I purchased mine from a local grocery store, 0.01 oz for about $11 (if you do the math that is about $1100 per oz, yikes!). On top of that, I think it stinks horribly! It does give the dish it's beautiful yellow hue, so don't be alarmed if you leave it out and the dish is not yellow.

4 Tbsp olive oil, divided
1/2 cup slivered almonds
2 cups, 1/2" cubes crust-less white bread
4 garlic cloves
2 cups low-sodium chicken broth
2/3 cups dry Sherry or white wine
1/2 tsp saffron threads (optional)
Kosher salt
4 chicken legs (thigh and drumstick)
1 onion, minced
1 Tbsp chopped flat leaf parsley

• Heat 3 Tbsp olive oil in a large skillet over medium heat. Add almonds and stir until golden brown.
• Transfer almonds to paper towels and place 1/3  in blender or food processor. Set aside remaining for garnish.
• Add bread cubes and garlic to skillet and cook, stirring frequently, until golden brown and crisp.
• Transfer to processor. Add brother, Sherry, 1/2 tsp pepper, saffron, and large pinch of salt.
• Process until almost smooth and set aside.
• Heat remaining Tbsp olive oil in same skillet over medium-high heat. Season chicken with salt and pepper.
• Add to skillet and cook until golden brown on all sides. Transfer to a plate.
• Add onion to the pot, cook stirring often until onion is caramelized at edges.
• Add sauce and chicken to pot, bring to a simmer, cover, and reduce to low.
• Simmer until cooked through, about 20 minutes.
• Divide chicken and sauce among bowls, garnish each serving with reserved almonds and chopped parsley.

Cottage Pie

I found this recipe in the my newest Taste of Home magazine... I noticed it because it was with an article about Jane Leeves (Daphne from Fraiser). I've always wondered what shepherd's pie (I'm assuming shepherd's and cottage are the same thing? Correct me if I'm wrong!) was, so I decided to give it a whirl!

The final dish felt like there needed to be a little more flavor in the meat. My husband agreed so I started brainstorming what it was missing. I still had a lot of bacon bits left from the meatloaf earlier this week so on a whim I decided to throw that on top of my second helping. It was perfect! So next time I make this I think I'll sprinkle some bacon bits on top or mix them in with the mashed potatoes before it's cooked.

I kind of had to improvise on this recipe because I don't have a dutch oven. I cooked the meat mixture on the stove top in a large covered skillet. I don't have a deep dish 9 inch pie pan either, so I used a 9x13 glass dish which was just the right size! Also, the original recipe only calls for turkey, but in the description it says you can use beef, turkey, or lamb. We decided to do a mixture.

1 lb ground turkey
1 lb ground beef
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 Tbsp fresh sage, minced
1 Tbsp fresh thyme, minced
2 tsp fresh rosemary
2 tsp Worcestershire sauce
1 & 1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1 cup frozen peas
2 & 1/2 cups mashed potatoes (milk and butter added), warm
1/2 cup shredded cheddar cheese (optional)

• In a dutch oven cook the meat, carrots, celery, onion, and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain.
• Stir in flour, herbs, Worcestershire sauce, salt, and pepper until blended.
• Add broth, cook and stir until broth is absorbed.
• Stir in peas, heat through.
• Transfer to a greased 9-in deep-dish pie plate.
• Top with mashed potatoes and cheese (if desired).
• Bake at 400 degrees for 20-25 minutes, until filling is bubbly.

Mix & Match Meatloaf

This was a really fun recipe my husband found in Food Network Magazine. He really likes meatloaf so I'm always looking for new versions to try. This recipe is a mix-and-match recipe so you can choose what you like!

I placed an asterisk next to the ingredients we chose for our meatloaf, since we know that was good! For our bacon bits we bought the large bag of bacon bits out at Costco so instead of putting strips of bacon on top of the loaf I sprinkled more bits on top. Post in the comments what combos you guys try. Did you like it? Did you wish you had tried something different?

Meat
Choose 1 & 1/2 lbs from the meats listed, any combo:
*Ground beef*
*Ground turkey*
Ground veal
*Ground pork*

Binder
Choose 1 cup from the binders below, choose one:
Breadcrumbs
Instant rice (uncooked)
Cornflakes
Crackers or *croutons*, crushed
Fine bulgur (uncooked)
Oats
Instant potato flakes (only 1/2 cup)
Quick-cooking barley (uncooked, only 1/2 cup)

Vegetable
Choose 1-2 cups from the vegetables below, choose one:
*Carrots*, shredded
Spinach, frozen chopped then thawed and squeezed dry
Swiss chard or kale, finely chopped
Bell peppers, finely chopped
Mushrooms, finely chopped
Zucchini, shredded and squeezed dry
Celery, finely chopped and sauteed

Herbs
Choose 2 Tbsp of the herbs below, any combo:
Parsley
*Chives*
*Basil*
Thyme

Mix-In (Optional)
Choose 1/2 cup, pick up to two:
Raisins or prunes, chopped
Sun-dried tomatoes, chopped
*Cooked bacon*, chopped
Pickles or gherkins, chopped
Canned green chilis or pickled jalapenos, chopped
Walnuts, chopped
Roasted red peppers, chopped
*Shredded cheese* (up to 1 cup)

Remaining Ingredients
The rest of these ingredients go in the meatloaf regardless of the other ingredients you chose:
1 cup onion, finely chopped
1/4 cup ketchup
2 eggs
1 Tbsp Worcestershire sauce
1 garlic clove, minced
1 & 1/2 tsp kosher salt
1/2 tsp pepper

• Preheat the oven to 350 degrees.
• Place each of the chose ingredients in a large bowl. Add remaining ingredients and mix with hands until just combined.
• Shape in to 9 x 5 inch oval loaf and place on parchment-lined baking sheet.
• Top with strips of bacon, if desired.
• Bake about half way, approximately 30 minutes.
• Brush top and sides with a glaze (recipes listed below) and continue baking approximately another 25 minutes. Thermometer in center of loaf should read 160 degrees.
• Let rest 10 minutes before slicing.

Glazes

Classic: Mix 1/4 cup ketchup, 2 tsp brown sugar, and 1 tsp Worcestershire sauce.

*Garlic-Herb*: Mix 1/4 cup ketchup, 1 Tbsp balsamic vinegar, 2 tsp brown sugar, 1 grated garlic clove, and 1/2 tsp Italian seasoning.

Spicy BBQ: Mix 1/4 BBQ sauce, 2 tsp honey, 1 tsp chipotle chile powder, and 1 tsp cider vinegar.

Tangy: Mix 1/4 cup ketchup, 2 Tbsp apricot preserves, 2 tsp soy sauce, 1 tsp rice vinegar, and 1 tsp ground ginger.