Friday, December 29, 2017

One Pan Tortellini & Sausage with Tomato Cream Sauce

Adapted from Yellow Bliss Road

Olive oil
1 pound package of smoked sausage, cut into 1/4-inch rounds
1 small onion, chopped
2 clove garlic, minced
20-oz refrigerated cheese tortellini
28-oz diced tomatoes
1 cup chicken broth
Salt and pepper
1-oz cream cheese, room temperature
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1. Heat one tablespoon olive oil in a large skillet over medium heat. Add onion and cook about 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Add sausage and cook until browned on both sides.

2. Stir in chicken broth, tortellini, and tomatoes; season with salt and pepper. Bring to a boil, stirring often. Turn heat to low, cover and simmer for 10-15 minutes, until pasta is tender, stirring at least once to prevent sticking. If there is too much liquid left in the pan, spoon some out. But be sure to leave enough behind to make the sauce.

3. Remove from heat and stir in cheeses. Cover and let stand for 5-10 minutes.

Crispy Polenta with Sausage Stew

Adapted from Barbara Bakes
Ingredients - Stew
1 pound chicken sausage
2 Tbsp olive oil, divided
1 large onion, diced
¼ tsp chili flakes
2 garlic cloves, minced
4 cups baby spinach
28-oz. can whole tomatoes
1 cup frozen or fresh corn
Salt and pepper, to taste
2 large potatoes
Ingredients - Polenta
4 ½ cups water
1 tsp salt
1 cup instant polenta
2 Tbsp butter
1 cup grated parmesan
1. Lightly grease a 9×9 baking dish with cooking spray.

2. In a Dutch oven or saucepan, boil water, then slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat; stir in butter and Parmesan. Pour polenta into prepared baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

3. Meanwhile, parboil potatoes: Peel potatoes, and cut to similar sizes if uneven. Fill the Dutch oven with room temperature water, high enough to cover the potatoes. With potatoes in the pot, bring water to a boil, and cook (7-10 min for small / 12-15 for large). Once done, remove potatoes from hot water, and immediately submerge them under cold water to stop the cooking process. Dice into bite sized pieces.

4. Remove the polenta from the refrigerator and cut into triangles with a sharp knife. Heat a small amount of olive oil in a large skillet over high heat.  Grill polenta in the skillet, about 5-6 minutes per side until crispy and lightly browned. Plate and set aside; cover to keep warm.

5. At the same time, heat 1 tablespoon of olive oil in a large skillet, and cook chicken sausage until browned.  Add onion, and cook until soft. Then add the garlic and chili flakes, and cook for one minute. Add spinach to sausage mixture, cover and wilt spinach for 2-3 minutes. Stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.

6. Using the same skillet as the polenta, grill the parboiled diced potatoes until crispy on all sides.

7. Serve the polenta topped with the sausage stew and the crispy potatoes.

Butter Chicken Naan Pockets

We didn't have a jar of butter chicken sauce at home, so we used a jar of Patak's Rogan Josh Sauce instead which was a great substitute.  If you're feeling crazy, you can also make the sauce from scratch like in this post. Next time, I may try adding some garlic to the dough mixture to add some extra flavor to the naan.

Butter Chicken Naan Pockets
Adapted from Dinner with Julie

 Ingredients – Naan Dough
½ cup warm water
2 tsp active dry yeast
1 tsp sugar
2 ½ cups all-purpose flour, plus extra for rolling
½ tsp salt
¼ cup canola oil
1/3 cup plain yogurt (regular or Greek)
1 large egg
Ingredients – Butter Chicken Filling
canola or olive oil, for cooking
2 lb chicken breasts, cut into 1-inch pieces
1 jar favorite butter chicken sauce
½ to 1 cup grated mozzarella (optional)

1. In the bowl of a large mixer such as a Kitchen Aid, stir together the water, yeast and sugar; let stand for 5 minutes, until foamy. If it doesn’t foam, the yeast is inactive and needs to be replaced.

2. Stir in flour, salt, canola oil, yogurt and egg. Mix until dough comes together using the dough hook; then knead by hand for a few minutes, until the dough is soft, smooth and elastic. Cover bowl with a towel, and let rise about an hour, until dough is doubled in size.

3. While dough rests, heat oil in large skillet set over medium-high heat. Cook chicken for 7–8 minutes until it starts to brown.  Add butter chicken sauce, and simmer for 15-20 minutes until chicken is cooked through and sauce begins to thicken.  Cool chicken completely; it’s best if you can chill it in in the fridge.

4. Line baking sheets with parchment paper or use splat mats (as shown in picture). Preheat oven to 400 F.

5. After dough rises, divide it into 6 pieces.  On a floured surface, use a rolling pin to shape each piece into an 8-inch circle or oval. Pile equal portions of the butter chicken mixture onto each circle, top with a bit of grated cheese and fold over, pinching the edges to create the pocket/calzone shape.  Transfer to prepared baking sheet, and cut a few slits on the top of each with a sharp knife. Bake for 20 minutes, until bubbly and golden.


Friday, December 15, 2017

Jalapeno Popper Chicken

I recommend serving with Spanish Rice-a-Roni. If chicken breasts are too thin, prepare them as roll ups, placing the cheese mixture on one end of the piece, folding  over, and securing with tooth picks.

Jalapeno Popper Chicken
Adapted from Elly Says Opa

Prep Time: 15 min / Cook time: 30 min
Serves 2

½ cup bread crumbs
2 tsp. canola oil
2 tsp taco seasoning
1 egg
2-oz cream cheese, room temperature
¼ cup shredded cheddar cheese
1-2 jalapeƱo peppers, seeds and ribs removed, minced
1 lb. chicken breasts

1. Preheat the oven to 375. Spray a oven-save baking sheet with cooking oil and set aside.

2. In a small skillet over medium heat, combine breadcrumbs and canola oil. Stir often, and cook until breadcrumbs are golden and crisped. Stir in taco seasoning, and place mixture in a shallow dish; season with salt and pepper as necessary.

3. In a small bowl, beat egg.  In a separate bowl, combine the cream cheese, cheddar cheese, and jalapeƱos.

4. Cut a pocket into each chicken breast, divide cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

5. Dip chicken pieces into the egg mixture, and then the breadcrumb mixture; make sure chicken is fully coated. Place chicken on the prepared baking sheet and cook 25-30 minutes, until chicken is cooked through.

Related Posts Plugin for WordPress, Blogger...