39 Delicious Things You Can Make In A Skillet.
Skillet cooking is a great way to make use of that cast-iron skillet or stainless steel skillet and make a whole meal right in one pan on many occasions. Buzz Feed has put together 39 great skillet recipes to cover everything that you like and more to make delicious, easy meals. Check it out!
It doesn’t seem like it could actually get much colder or more miserable around this winter and February has only just begun. We have had enough snow already with more in the forecast for this week to go along with pretty frigid temperatures pretty much every day of the week for the last two weeks. When the weather gets like this, the thoughts of cooking meals, for me at least, turn to things that are warm, rustic and comforting. You want a meal that is going to make you feel warm all over when you eat it. This is the time of year when things like stews and soups are great, and this particular recipe turned out to be somewhat like a stew. I had seen the recipe from Guy Fieri on the Food Network not long ago and it made use of some of the basics around the house to produce a nice chicken thigh and sausage cacciatore so I thought I would give it a try.
Chicken Thigh and Italian Sausage Cacciatore
2 tablespoons olive oil
1 pound sweet Italian Sausage, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup sliced cremini mushrooms
1 cup frozen pearl onions, thawed
1 cup diced red bell peppers
1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves
Preheat the oven to 350 degrees. Add the olive oil to a large Dutch oven set over medium-high heat and add the sausage pieces, searing them until they are browned all over, about 3 to 4 minutes. Remove the sausages to a plate and set them aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side. Remove the chicken thighs to a plate and set it aside.
Add the mushrooms, pearl onions, red peppers, roasted garlic and the red pepper flakes to the pot and season them with salt and pepper. Saute the mixture until the vegetables are softened and the pearl onions become translucent, about 4 minutes. Add the red wine and bring the mixture to a boil, and then simmer for 5 minutes, deglazing the pan and scraping up any bits on the bottom of the pan.
In a large roasting pan add the browned sausages and the chicken thighs, the sautéed vegetables and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher’s twine or kitchen twine and add it to the pan. Stir all of the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, about 35 to 45 minutes. Remove the herb bundle and serve the cacciatore on a large serving platter, garnished with the parsley.
I did make a couple of changes to the recipe as I went along. I removed the skin from the chicken thighs as I thought it would get flabby during the cooking even after searing it and there was already enough fat in the dish from the sausage. I also used a mix of different colored peppers, using red, yellow and orange peppers. Finally I added some grape tomatoes along with the marinara sauce to give the dish a little more flair and fresh flavor. I loved the mix of the chicken and sausage and all of the vegetables together and I served this over rice and it was delicious. I think you could also serve this with pasta, noodles or even a risotto and it would be just as good and the leftovers tasted even better the next day for lunch with the flavors having a chance to meld even more.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
21 Sandwiches for Your Game Day Spread | Serious Eats.
I have been really busy work and stuff around the house this week with Michelle leaving on a business trip so I haven’t had much time for blogging the last few days. I should be able to get back into a rhythm next week, but for now here are some more great Super bowl party ideas. If you are looking to try some great sandwiches for the big game, Serious Eats has put together 21 sandwich recipes to wow your crowd. Try them on game day or any time, because a good sandwich is always a great option. Check it out!
Super Bowl Food Ideas and Party Recipes – Bon Appetit.
As we deal with a snowstorm here in my area of New York and then a family party later today, you can have a chance to look over some more great Super Bowl snack, appetizers and recipes for your party, to bring to a party or just to have for your own while you watch the game. Bon Appetit has all kinds of great ideas for your Super Bowl party guide for all of your favorite game-time snacks. Check it out!
Recipes to Cook with Your Cast Iron Skillet.
I love my cast iron skillets and you can never have too many recipes that make great use of them. Bon Appetit has put together 18 recipes for you that you can use for your cast iron skillet for everything from breakfast to dessert. Check it out!
Best New Year’s Eve Recipes : Food Network.
New Year’s Eve is just two days away and if you are planning a party, big or small, Food Network has some great recipe ideas for you for appetizers, snacks, main courses, cocktails and more so you can ring in the New Year. Check it out!
I will be back with more of my own recipes once the holidays are are all over with so stay tuned for some great, exciting new things to try for the New Year. Thanks for following!
As the Thanksgiving holiday creeps closer and closer you want to find easy meals to make in the days before so that you can focus in on anything that needs to be taken care of for your holiday plans. One dish meals are ideal when you can get them together fast so you don’t even have to think much about dinner for one night. This recipe, from Bon Appetit, is just about a one dish meal. All you need is a vegetable on the side to finish the meal off and you can have a great tasting meal of roasted chicken with chorizo and sweet potatoes.
Roasted Chicken with Chorizo and Sweet Potatoes
4 skin on, bone in chicken breasts (or other chicken pieces; I used thighs)
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 fresh chorizo, sliced
2 tablespoons olive oil, divided
4 large garlic cloves, smashed
2 large sweet potatoes, cut into long wedges about 1/2-inch thick
1 red onion, cut in half and then cut each half into quarters
1/4 cup dry white wine
1 sprig rosemary, plus additional for garnish (optional)
Preheat the oven to 425 degrees. Season the chicken pieces with the apple cider vinegar, kosher salt and black pepper. Set the chicken aside. Heat 1 tablespoon of the olive oil in a large skillet set over medium high heat. Add the chorizo and cook, stirring the chorizo occasionally, until it is beginning to brown, about 2 to 3 minutes. Add the chicken, skin side down and cook the chicken until the skin is a golden brown, about 5 to 8 minutes.
Toss the sweet potatoes, garlic, red onion, white wine and the remaining one tablespoon of olive oil, along with the rosemary (if using), until everything is coated and well mixed. Place the sweet potato mixture on a rimmed baking sheet in an even layer. Place the chicken pieces and the chorizo pieces on top of the vegetables and roast the chicken until it is cooked through and the sweet potatoes are tender, about 20 to 25 minutes. Divide the chicken and sweet potato mixture among the plates and garnish with additional rosemary, if desired.
I really enjoyed the mix of the chicken, chorizo and the sweet potatoes. The chorizo added just the right spiciness to the dish and the potatoes were great roasted and mixed with everything. The chicken had additional flavor from marinating briefly with the cider vinegar to add to the dish overall. I served this with a simple green vegetable on the side and everything was done in under 45 minutes and clean up was a breeze. I used chicken thighs instead of breasts, but you could use whichever chicken pieces you have on hand and like best; I think it would do just as well with drumsticks if you prefer.
That’s all I have for today. Check back next time for another recipe. I’ll be traveling over the next few days as we head down to North Carolina for the holiday, but I will make some Thanksgiving posts before the holiday along the way, so keep checking back. Until next time, enjoy the rest of your day and enjoy your meal!
The weather is supposed to turn decidedly colder here in New York tomorrow and stay that way for at least the few days after that, meaning it creeps even closer to actually being winter here and makes the idea of soups and stews even more palatable than before. I have already been getting my arsenal of recipes ready to make soups and stews this winter and have a bunch i want to try, but I decided to start out with this particular recipe that I found mainly because I had a lot of Italian sausage in the freezer and a bag of lentils that I was trying to figure out what to do with. I came across this recipe from Todd Wilbur as a Top Secret recipe and a version of Carrabba’s spicy sausage lentil soup. I have never had this particular soup at Cararabba’s and I have only been to a Carrabba’s once in my life so I don’t know much about them, but this soup sounded pretty good and easy to make, so I gave it a shot. This recipe makes a large portion, and I’ll show the original recipe here, but I cut this recipe in half to make it for my family.
Spicy Sausage Lentil Soup
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham
7 cups water
5 cups chicken broth
1 pound dry lentils
1 tomato, diced
2 tablespoons white wine vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
In a Dutch oven or large saucepan, heat the olive oil over medium heat until the oil is shimmering. Add the onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are fragrant, about 3 minutes. Remove the Italian sausage from its casing and add it to the pan. Saute the sausage for about 8 minutes, stirring it often. Break up the sausage into bite-size bits as it cooks with a wooden spoon or spatula. Add the diced ham, stir to combine with the other ingredients in the pot and cook the mixture for an additional minute.
Add the water, chicken broth, lentils, tomato, white wine vinegar, basil, parsley, bay leaves, salt, pepper, thyme, oregano and red pepper flakes and stir to combine the ingredients. Bring the mixture to a boil, then reduce the heat and simmer the soup for about 1 hour, until the lentils are tender. Serve the soup in cups or bowls.
It’s a pretty basic recipe that gives you some great flavors. I love lentil soup on its own but adding the sausage to it added some great flavor and spice. You can use a ham steam for the ham or if you don’t have that I think deli ham would suffice or just leave out the ham altogether if you like. This makes a lot of soup, even after I cut the recipe in half for the three of us there was a lot leftover, which is okay with me because it makes a great lunch alternative for this time of year. It is simple with great chunks of sausage to go along with the lentils, vegetables and herbs and it gets a little kick from the hot sausage and the pepper flakes.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I don’t know about you, but for me Monday is the busiest day of the week. even though I work from home, the bulk of my assignments come in over the weekends or on Monday so I spend most of the day doing research and writing, trying to get as much done as I can. this often means that Monday tends to be a leftover day or one where we have made something for dinner the night before and can cook it quickly and easily Monday night. this recipe for today could really fit into either of those categories. It is easy enough to do with leftovers right on the spot or you could put it all together the day before and simply heat it up for a great meal. The idea for the recipe comes from MyRecipes.com, but I did change it a little bit to fit my needs since their original version is designed to be cooked when you are camping and cooking over an open flame. I changed it slightly to fit into a nice, home-cooked meal of an easy sausage and bean Dutch oven stew.
Sausage and Bean Dutch-Oven Stew
2 cans (15.5-ounce size) each cannellini beans and chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 red bell pepper, seeded and sliced
1/2 yellow bell pepper, seeded and sliced
1/2 orange bell pepper, seeded and sliced
1 onion, sliced
1 poblano chile or jalapeno, seeded and sliced
4 garlic cloves, chopped
1 1/2 pounds cooked Italian sausages, cut into 1-inch chunks
Salt and freshly ground black pepper
1 tablespoon dried oregano
In a Dutch oven set over medium-high heat, add the olive oil and heat until it is shimmering. Add in the red pepper, yellow pepper, orange pepper, poblano or jalapeno and the onions and saute until the vegetables have just softened, stirring occasionally, about 3 to 4 minutes. Add the chopped garlic and heat until the garlic is fragrant, about 30 seconds to 1 minute. add the cannellini beans and chickpeas, the rosemary and the Italian sausage pieces, along with 3/4 cup of water, and stir until the mixture is incorporated. Bring the mixture to a boil and reduce the heat until the stew is simmering. Cover the pot and continue cooking until the sausages swell and all of the vegetables are cooked through, checking the pot every 10 minutes and adding more water if the stew gets dry, until it has cooked for about 30 to 40 minutes. Season the stew with salt and pepper to taste and sprinkle the top with the oregano before serving.
It is very simple and quite tasty. The sausage and beans go very nicely together and the peppers and onions help round it out with the poblano giving it just a hint of heat, which is nice. I think this would be even better with kielbasa or a smoked sausage instead of the Italian sausage, but it all works really well together and gives you a nice one pot meal in under an hour that does not take a lot of work. If you have leftover Italian sausage they are perfect for this meal (which is what I did) but if you don’t you can cook some up quickly before putting them in with the other ingredients. I really liked the beans used in the recipe, but you could use other beans if you prefer them as well.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 