Chicken Sausage Stew

A few more weeks of winter left. There has been a glimmering hint of spring down here…some warmer sun, birds chirping, blooming flowers… I am hoping March keeps bringing us some warmer temps and plenty of sun, but until then I am trying to find the plus side of all this cold weather. How about a big pot of stew and a couple glasses of red wine to warm your bones? This recipe is a this and that of ingredients thrown in to my dutch oven. Simple and scrumptious! I plan on taking it in to my school’s black history luncheon.

Chicken Sausage Stew

Ingredients
1 package of chicken sausage- (of course, you could use pork or turkey)
1 large can tomato sauce
1 large can diced tomatoes
1 can black beans rinsed drained
1 cup of rice
1 bag of frozen peas
1 onion chopped and diced (or 1 tablespoon of onion powder)
2-3 cloves of crushed and chopped garlic (or 1 tablespoon of garlic powder)
1 cup half and half
warmed Chicken stock as needed
chopped fresh or dried herbs- whatever you have on hand- I used thyme, rosemary, and oregano
salt and pepper to taste

Directions
Brown your sausage according to the package
Take it out of the pan and add in about a couple of tablespoons of butter or vegetable oil. Add your onion, garlic, and rice and saute them together for about 10 minutes on med. low heat.
Add in add your cans of tomato sauce, tomatoes, and beans. Slice up your sausage and put it in the pot. Stir every 5-10 minutes adding in your stock a little at a time until your rice is cooked through. At the end, add your frozen peas, fresh herbs, and half and half. Add more stock until your desired consistency. I like my stew thicker, so I did not add much stock.

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Creamy Tomato Chicken with Garlic Rosemary Skillet Potatoes

It seems like forever since I have blogged. It actually has been about a week, and last week kinda was a blur. I cooked dinner a few nights, but nothing was really anything new or blog worthy. Tonight, I was feeling like I had a lot of random ingredients, so I decided to do a pantry raid. Here is what I found…

Proteins- Chicken breasts, chicken sausage, Black Beans, eggs

Pantry- Tomato paste- 2 cans, Diced Tomatoes- 2 cans, baked beans, chili, corn, 3 potatoes

Frozen- Variety Steamfresh Veggies, garlic bread

Fridge- cheese ravioli, alfredo sauce, half and half, fresh herbs- rosemary, thyme, and sage, white wine, 1/2 onion

So here is what I used and created…

Creamy Tomato Chicken

Ingredients

2-4 chicken breasts
3 cloves garlic crushed and chopped
1/2- 1 onion chopped
1/4 cup white wine
2 cans diced tomatoes
1 can tomato sauce
1/2 pint of half and half
Chopped fresh herbs- I had rosemary, thyme, and sage.
Salt and pepper to taste

Directions

Make sure you get your pan screaming hot!!! After 5 minutes of heating your pan, add your oil; 1 tablespoon or so to coat the bottom of the pan. When you see steam rising from the oil, add your chicken. Cook on each side for about 3-5 minutes until it is golden brown. 002

Once they are brown, take them out. Turn heat down to med heat and add onion and garlic. Cook until onions are translucent and garlic is fragrant. Do not burn the garlic! Pour in about 1/4 cup of white wine… just enough to deglaze the pan. Add in 2 cans diced tomatoes and 1 can tomato sauce. I mashed up the diced tomatoes a bit, because my girls don’t like tomato chunks. Skip this step if you wish. 004

Then I added the half and half and the chopped herbs. I mixed together and added the chicken back in until the chicken was cooked through. A total of around 45 minutes for browning and cooking the chicken. …005007

I have some of the leftover creamy tomato sauce…I am thinking some good uses for leftovers this week!!!

Garlic Rosemary Skillet Potatoes

Ingredients

3 potatoes thinly sliced with a knife. You could use a mandolin, but make sure they are not too this. They need a bit of thickness to absorb all the delicious butter and cream.
1 stick of butter…yes, that is correct!
1 tablespoon or so of olive oil
2 garlic cloves, crushed and chopped
1/4 cup of half and half
parmesan cheese- wild abandon
chopped rosemary

Directions

Heat your oven to 400
Heat your skillet with 1/2 a stick of butter
Add your garlic and rosemary- cook for about 5 minutes…ummmm, rosemary garlic butter =) Sprinkle in just a bit of parmesan cheese. Mix together.
Add your sliced potatoes in a pretty circular pattern. Add the rest of the butter in chunks all over the top.
Cook for 40 minutes.
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Take out and sprinkle more parmesan and rosemary. Turn your oven to broil. Brown the top of your potatoes and prepare to be wowed!!! 008

I added a side of Steamed Fresh Green Beans and Garlic toast. Dinner was a BIG HIT!

Spinach Chips

I had a nice quiet house, a growling tummy, and a bag of spinach. I made this…

http://theindolentcook.blogspot.com/2010/11/oven-baked-spinach-chips.html

This snack or side dish goes well with a nice glass of Cabernet. Would be a nice snack for girls night or happy hour!

Enjoy some healthy indulgence!
ovenroastedspinachchips

Easy Homemade Spaghetti Meat Sauce

I think the last time I bought jarred sauce was one time back in the summer. Lizzie was still in the hospital, and the other 2 girls and I had been hanging at the pool all day. We threw on our clothes and ran to get dinner. I would have been happy with going to Zaxby’s or Chick-fil-a, but they cried, “We want spaghetti!” So I ran to Publix with them and picked out some marinara sauce and noodles. They were happy and the sauce was fine, but I have figured out over time that homemade sauce is always better! There are a few sauces out there that are pretty awesome, but usually they are more expensive. So I make my own now for the most part. I have no problem with the convenience of the jarred sauce, but I am very picky when it comes to the sauce.

Here is my super EASY recipe-

Browned hamburger meat with 1 chopped onion
Add 1 container of sliced mushrooms
A few good squirts of tomato paste
1 large or 2 small cans of tomato sauce
1 large can of diced tomatoes or 2 small cans
1 glass of your favorite red wine
A couple tablespoons of worcestershire
1 tablespoon of sugar
Any fresh or dried herbs you have- I added rosemary, thyme, oregano, and marjoram
You could even add in some chopped parsley if you have it.

Cook all together for AT LEAST 30-45 minutes—The longer the better.

PERFECTION!!!

Add to your favorite pasta and some garlic bread!
ENJOY!!! Can’t wait for the leftovers…the sauce just gets better with time. The longer it sits, the better it gets! =)
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Grilled Chicken Caesar Wraps

Another snow day! I am ready for winter to be over, but since I am stuck at home, I can at least make a healthy lunch for my family! My husband got the idea at the store the other day to take this to work for lunch, but since we are home, we all got to enjoy.

I butterflied and grilled up some chicken breasts on my cast iron stove top grill. These are a great investment for grilling in the winter. Then I sliced up some romaine lettuce and warmed up some Naan bread (you could use pita, flat bread, or tortilla) on the eye of the gas stove. I sliced up the chicken on the cutting board. My husband and I built our sammies and topped it with Caesar dressing.

I served the girls “deconstructed,” because the girls are not really into lettuce or dressings, but we make them try everything at least once each time at the table. Lizzie is beginning to get the taste for lettuce, so hopefully the others will come around.

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Creamy Chicken with Mushrooms and Onions

Just another chicken dinner night! One of my family’s favorites, but I try to kinda switch it up a bit to keep it fresh.

Creamy Chicken with Mushrooms and Onions

Ingredients

2 Chicken Breasts
1 thinly sliced onion
1 carton of sliced mushrooms
3/4 cup of dry sherry (cooking wine) and/or a dry white wine
1/3 stick of butter
1 cup sour cream
Fresh Herbs like Thyme (or rosemary, marjoram, etc.) You could add dried herbs if that is all you have
salt and pepper to taste

Directions

Brown your chicken on both sides- about 5-6 minutes. Take them out of the pan.
Add your sliced onions, mushrooms, and herbs to the pan with one tablespoon of butter for about 3-4 minute
Add the sherry/wine and the rest of the butter and reduce down for about 5 minutes, then add your chicken back in the pan and continue to cook until chicken is done.

At the end, take the chicken out and add in your sour cream and mix all together. I sliced the chicken breasts up and added it back to the pan with the sauce. Then I served it on top of brown rice with a side of veggies and spinach salad.
I didn’t take a picture, but it looked similar to this, just a bit creamier.

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Honey Sriracha Wings

Happy Friday, y’all!!! My hubby wanted to try out this recipe a co-worker made at a work potluck. It was super yummy! He is a pretty good cook, but he leaves most of the cooking to me. He teased that he has made his one meal for the month! =) Ha! I am happy to do all the cooking, so no worries there! We will be making this again!

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http://www.foodnetwork.com/recipes/honey-sriracha-chicken-wings-recipe.html