25 Sep 2015

Sausage and Peppers

Sausage and Peppers is great for a Sunday dinner or if you are having a crowd. This can be eaten in a bowl, or on a hero. Either way, it is fantastic.

Ingredients

6 Italian Sausages (Sweet or hot. You can use a combination also)
2 Green Bell Peppers
2 Red or Yellow Bell Peppers
2 Large Onions – sliced
4 Cloves Garlic
1 28 oz can Crushed Tomatoes
Olive Oil
Pinch Red Pepper Flakes
1 Tablespoon Basil Flakes
Salt

Instructions

Line the bottom of a heavy stockpot with olive oil, about 2 tablespoons. When the oil is hot, add the sausage and brown on all sides on medium-low heat. Take out the sausage and set aside.
Smash the garlic cloves with the flat side of a knife and add them to the pot. Brown the garlic.
Add the onions and cook until they are soft. Season the onions with salt as they are cooking. Cut peppers in 1” slices, discarding the seeds and stem. Add the sliced peppers to the onions. Season the peppers with salt. Add a little more olive oil to the peppers if needed. Cook the onions and peppers for 15 minutes on medium-low heat.
Add the tomatoes, basil and red pepper flakes. Season with salt and pepper to taste.
Return the sausage to the pot. (You can keep them whole or cut them in pieces)
Simmer for 45 minutes on medium-low heat, stirring occasionally.

25 Sep 2015

Risotto with Asparagus

by Warern van der Biezen | posted in: Comfort Food, Risotto with Asparagus | 0

Risotto is great comfort food. The creamy texture makes you take your time and savor every bite. Using the water from the asparagus in this dish makes it overflowing with flavor.

Ingredients

1 Cup Arborio Rice
½ Cup Chopped Onion
2 TBSP Olive Oil
2 TBSP Butter
½ Cup Parmesan Cheese
1 Bunch Asparagus
3 Cups Stock
Salt & Pepper

Instructions

Wash and rinse the asparagus. Cut off the hard ends and set aside. In a medium pot, bring 4 cups of water to boiling. Add the asparagus ends and 1 tablespoon of salt, lower the heat and simmer for 15 minutes. Remove the asparagus ends and discard. Add the asparagus tips to the water. Have an ice bath ready for the asparagus as soon as they are cooked. Cook the asparagus tips for 10 minutes, or until they are soft then put them immediately into the ice bath. Keep the stock on low heat.In another medium pot, heat the olive oil. Add the onions and cook until they are soft. Season the onions with salt. Add the Arborio rice. Continue cooking until the rice starts to turn golden brown.Add 1 cup of the hot water. Keep the rice on low heat. Stir frequently. As soon as the water is absorbed, add 2 ladles at a time until 3 cups of liquid have been absorbed. As you are adding the liquid, you must continue to stir the rice.

Remove the asparagus from the ice bath. Chop into small pieces. Add 1 cup to the rice. Continue to cook for an additional minute. Add the butter. When the butter is completely melted, remove from the heat and add the cheese. Add salt and pepper as needed. Serve immediately.

** Recipe Tip**
Risotto is a great dish. Make it for a main dish or a side dish. Try a mushroom risotto as a side or shrimp risotto for a meal. It is delicious anyway you have it

25 Sep 2015

Chicken Pot Pie

by Warern van der Biezen | posted in: Chicken Pot Pie, Comfort Food | 0

Chicken Pot Pie is a throw-back meal. But, this is not the same Chicken Pot Pie that I used to eat when I was younger. This is full of chicken and vegetables and the flavor is delicious. It’s definitely not your mother’s chicken pot pie.

Ingredients

6 Chicken Breasts
Olive Oil
2 Cups Carrots – diced
2 Cups Celery – diced
1 Large Onion – diced
2 Chicken Bouillon cubes
5 Cups Chicken Stock
1 stick butter
¾ Cups All Purpose Flour
2 tsp Kosher Salt
½ tsp Pepper
¼ Cup Heavy Cream
1 Box Frozen Peas
1 Box Frozen Corn
Refrigerator pie dough
1 Egg

Instructions

Preheat oven to 350º. Rub the chicken with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes. Set aside to cool. Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes. In a large pot, melt the butter. Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent. About 10 – 15 minutes. Add the chicken to the vegetables and toss. Sprinkle the flour on top of the vegetables and chicken. Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken. Add the heavy cream, peas, corn, salt, pepper and parsley. Mix thoroughly to combine all ingredients. Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes. Top with pastry dough. Cut several slits in the pastry dough. Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes. Let cool 10 minutes before serving

25 Sep 2015

Traditional Beef Stew

by Warern van der Biezen | posted in: Comfort Food, Traditional Beef Stew | 0

This looks delicious. I would love to have a bowl of this right now. Rich, meaty with potatoes and carrots and a flavor that is glorious. A roaring fire, a good movie and a bowl of beef stew is a winning combination.

Ingredients

3 lbs Beef cubes
1 Large Onion, chopped
3 Carrots
3 Potatoes
4 Cups Beef Broth
½ Cup Flour
3 Tbsp Vegetable Oil
2 TBSP Worcestershire Sauce
3 Cloves Garlic, minced
1 Bay Leaf
1 tsp Paprika
1 tsp Thyme
1 tsp Rosemary
1 Cup Red Wine
Salt & Pepper

Instructions

In a large dutch oven, heat the vegetable oil. Dredge the beef in flour seasoned with salt and pepper. Brown the floured meat on all sides in the vegetable oil. Remove the meat from the pan and set aside. Add the chopped onion and cook until the onion is soft. Add the minced garlic and cook for another minute. Add the beef broth, red wine, Worcestershire sauce, bay leaf, paprika, thyme and rosemary. When the mixture comes to a boil, add the meat back to the pot. Simmer on low for 1 – 1 ½ hours. Until the meat is fork tender.In the meantime, cut the carrots and potatoes into bite size pieces. After the meat has been simmering for 1 – 1 ½ hours, add the vegetables to the pot. Continue to simmer for another 30 – 40 minutes. Season with salt and pepper. Serve.

23 Sep 2015

Chicken Scarpariello

by Eva M | posted in: Chicken Scarpariello, Meat | 0

This dish is heavenly. The chicken and sausage in the sauce from the mushrooms and onions is out of this world. This is a perfect Sunday Supper.

Ingredients

2 Lbs Chicken Breast – boneless
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms – stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging
Salt

Pepper

Instructions

Cut the chicken breast into bite sized pieces. Dredge the chicken in flour. In a large skillet, heat the olive oil and butter. Cook the chicken until brown on both sides. Remove from pan.

Brown the sausage on all sides and set aside.

Add the potatoes and season with salt. Cook the potatoes until just starting to get soft.

Add the onion, red pepper and mushrooms again, season these vegetables with salt. Continue cooking for 5 minutes on medium heat.

Add the chicken and sausage back to the skillet. Stir.

Add the rosemary, parsley, red pepper flakes and lemon juice. Stir in the chicken broth and wine.

Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps. Add to the skillet and gently stir.

Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.

Cooking