Chicken Scarpariello - Serious Eats Recipe

Hi Family!

I love this recipe, and serve it with bobs red mill polenta...and lots of butter. The recipe link is at the bottom.

xo,
Lu

Ingredients

2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup (240ml) homemade or store-bought low-sodium chicken stock
2 tablespoons (28g) sugar 

Directions
1.

Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.


2.
Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.


3.
Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.


4.
Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.


5.
Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

https://www.seriouseats.com/recipes/2017/01/chicken-scarpariello-sweet-and-sour-chicken-italian-recipe.html

Guinness and Cheddar Dip

This dip is unreal. It was a huge hit at family dinner. I strongly recommend; however, be aware that is is incredibly addicting. I served with dipping pretzel sticks and Town House Flatbread Crackers.

Ingredients:

• 8 ounces cream cheese, softened
• 2 1/2 cups sharp cheddar cheese, grated
• 1 tsp Dijon mustard
• 2 tbsp half-and-half
• 1/4 cup Guinness
• 2 or 3 scallions, chopped
• 1 tsp garlic, minced
• 2 tbsp parsley, chopped
• salt and pepper to taste

Preparation:

1. In the bowl of a blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half. Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, salt and pepper (to taste). Blend until thoroughly mixed.
4. Transfer to a bowl, cover, chill for at least one hour before serving.

Courtesy: http://www.thecurvycarrot.com/2012/01/30/guinness-and-cheddar-dip/

Cabernet-Balsamic Burgers with Sauteed Mushrooms and Onions

Hands on time: 57 min; Total time: 57 min.

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mized into the patties to help keep the lean beef moist.

Ingredients:

• 5 tsp olive oil, divided
• 4 cups thinly sliced red onion
• 1 1/2 tsp chopped fresh thyme
• 1/2 cup cabernet sauvignon or other dry red wine
• 2 tbsp balsamic vinegar
• 3/4 tsp salt, divided
• 1 (8 oz) package sliced mushrooms
• 1 1/2 pounds ground sirloin
• Cooking spray
• 1/3 cup light mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1 garlic clove, minced
• 6 whole-wheat hamburger buns
• 1 1/2 cups baby arugula (I used spinach)

Preparation:

1. Heat a large nonstick skillet over medium-low heat. Add 2 tsp olive oil to pan; swirl to coat. Add onion and thyme; cook 17 min or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 tsp salt. Cook for 6 min or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
2. Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 tsp oil to pan; swirl to coat. Add mushrooms and 1/4 tsp salt; saute for 8 min or until mushrooms born and liquid mostly evaporates.
3. Preheat grill to medium-high heat.
4. Coarsely chop 1 cup onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 tsp salt. Place patties on a grill rack coated with cooking spray, and grill for 4 min on each side or until done.
5. Combine mayo, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayo mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tbsp remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.

Courtesy: Cooking Light, June 2012

Chicken Cacciatore

Hands-on time: 37 min
Total time: 67 min


Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.


Ingredients:

• 8 bone-in chicken thighs, skinned (about 2.5 pounds)
• 3/8 tsp salt, divided
• 2 tbsp olive oil, divided
• 1 1/2 cups chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp chopped fresh rosemary
• 4 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 1/3 cups lower-sodium marinar sauce
• 1 ounce Parmigiano-Reggiano cheese, shaved

Preparation:

1. Preheat oven to 350.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and black pepper. Add 2 tsp oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 tsp olive oil and remaining chicken.
3. Add the remaining 2 tsp olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 tsp salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
4. Spread vegetable mixture in bottom of a 9x13-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350 for 30 minutes or until a thermometer inserted into chicken registers 160. Sprinkle with cheese.

Serves 4

Courtesy: Cooking Light, March 2012

Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to foods.

Prep: 20 mintues Cook: 8-10 hours Makes: 6 servings (1 burrito/person)

Ingredients:

• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick
• 1 14.5 ounce can diced tomatoes, undrained
• 1/3 cup chopped onion (1 small)
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1 clove garlic, minced
• 6 9- to 10-inch tomato-flavored or plain flour tortillas
• 3/4 cup shredded sharp cheddar cheese
• Pico de Gallo
• Sour cream

Preparation:

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2- or 4-quart crockery cooked place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours (or high for 4 to 5 hours). Using 2 forks, pull meat apart into shreds. Place meat in a large blow. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spoong it just below the center. Top with cheese, Pico de Gallo, and sour cream.

Courtesy: Better Homes & Gardents 75th Anniversary Cookbook

Garlicky Meatball Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 12 ounces ground sirloin
• 1/2 cup panko
• 1/3 cup chopped fresh basil
• 2 garlic cloves, minced
• 3/8 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 2 tsp olive oil
• 1 3/4 cups lower-sodium marinara sauce
• 1 ounce Parmesan cheese, grated

Preparation:

1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.

Serves 4

Courtesty: Cooking Light, April 2012

Shrimp Vodka Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 1 tbsp olive oil, divided
• 12 ounces large shrimp, peeled and deveined (I actually used small ones)
• 3 garlic cloves, thinly sliced
• 1/3 cup vodka
• 1 1/3 cups lower-sodium marinara sauce
• 1/3 cup chopped fresh basil, divided
• 1/4 cup heavy whipping cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Preparation:

1. Cook pasta per directions. Drain.
2. Heat 1 1/2 tsp oil in a large skilled over medium-high heat. Add shrimp; saute for 4 minutes or until done. Remove shrimp from pan.
3. Add 1 1/2 tsp oil and garlic to pan; saute 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Serves 4

Courtesty: Cooking Light, April 2012