Hearty Chicken Entrees

This week we have a couple of chicken breast recipes that both use tomatoes.  One uses sun-dried and the other diced from the can.  Both are hearty winter dishes, although one is a lighter version of itself.

Wednesday starts with “Skillet Chicken with Sun-Dried Tomato Sauce” which can be served with rice, pasta or potatoes.  “Lighter Chicken Cacciatore” is on Thursday.  It can be served with those same sides.  It’s personal preference or what’s on hand.

Both dishes ask for the chicken to be pounded so you have even thickness throughout the piece.  The best way to do it is use a zip-lock bag.  Place a piece inside and pound with a meat mallet if you have one.  For this, use the flat side as you are not trying to tenderize it.  The palm of your hand or the bottom of a heavy skillet works too.

Enjoy giving these two recipes a try and let me know how they worked for you.  Thanks for checking out my food blog and “Happy Cooking” until next week.  Be sure to share the link too.

Andouille Bread Pudding

Andouille Bread Pudding

(4 servings)

Ingredients:

4 slices Bacon, cut into ½-inch pieces

6 oz. Andouille Sausage, cut into ¼-inch pieces

1 medium Red Onion, diced

1 cup Collard Greens, chopped

¼ cup Dry-Roasted Peanuts, finely chopped

½ tsp. Smoked Hot Paprika

¼ tsp. Kosher Salt

3 large Fresh Eggs

½ cup Heavy Cream

½ cup Milk

2 cups Day-Old Peasant Bread, 1-inch cubes

½ cup Sharp Cheddar Cheese, coarsely shredded

3 tbsp. Raisins

Directions:

Butter an 8x8 baking dish and set aside.  In a medium skillet over medium heat, cook bacon with andouille sausage.  Stir occasionally until bacon is crisp (about 10-13 minutes).  Using a slotted spoon, transfer to a medium bowl.  Return skillet to heat and add onion, collard greens, peanuts, paprika and salt.  Cook, stirring occasionally, until onion has softened (about 5 minutes).  Scrape mixture into bowl with bacon mixture.  In a large bowl, whisk eggs, cream and milk together.  Add bread, cheese and raisins to egg mixture.  Using a rubber spatula, gently stir bread mixture until bread is evenly moistened.  Let stand 5 minutes, then add bacon mixture and stir to just combine.  Transfer to the buttered baking dish.  Place in a pre-heated 375-degree oven for 30 minutes or until pudding is puffed and golden brown.  Transfer to a wire rack and let cool 15 minutes before serving.

Notes:              The unbaked bread pudding can be refrigerated overnight.  Bring to room temperature before baking.

Ideas for Future Efforts

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Bread Pudding with Salted Caramel Whiskey Sauce

Bread Pudding with Salted Caramel Whiskey Sauce

(12 servings)

Ingredients:

Bread Pudding:

½ cup Raisins

½ cup Irish Whiskey

5 large Fresh Eggs

2 cups Heavy Cream

1 cup Sugar

1 tsp. Vanilla

½ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

8 slices Firm White Bread (12 -14 oz.)

¾ cup Unsalted Butter, room temperature

Sauce:

¼ cup Unsalted Butter, cubed

½ cup Sugar

½ tsp. Sea Salt

1 ¼ cups Heavy Cream

Directions:

In a bowl, combine raisins and whiskey; let soak an hour.  In a large bowl, whisk together eggs, cream, sugar, vanilla, cinnamon and nutmeg.  Generously spread one side of each bread slice with butter.  Cut each in half diagonally.  Butter a 9x13 baking dish and arrange bread slices in dish, shingling in two rows.  Drain raisins, reserving whiskey.  Sprinkle raisins over bread, tucking some between slices.  Pour the custard over bread, cover and refrigerate 30 minutes.  Place uncovered baking dish in a larger baking dish or roaster.  Add hot water to halfway up sides of dish.  Bake for 45 minutes in a pre-heated 375-degree oven or until pudding is set and top is golden brown.  Carefully remove baking dish from water bath and cool slightly on a wire rack.  While it’s baking, use a 2-quart sauce pan over medium heat to melt cubed butter.  Whisk in sugar, salt, cream and 3 tbsp. of reserved whiskey.  Bring mixture to a boil, reduce heat and simmer, uncovered, 10 - 15 minutes or until slightly thickened, stirring frequently.  Serve warm pudding with sauce.

Notes:              If you don’t have Irish whiskey, try your favorite whiskey or bourbon.  If you don’t like raisins, eliminate or try pecan pieces in their place.  But the raisins do add to the overall taste because they were soaked in the whiskey.

Ideas for Future Efforts

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Bread Pudding, a Sweet and a Savory

Bread Puddings, you can make them both sweet or savory.  They can work as a dessert or part of the main meal.

This week I offer two of these puddings.  A sweet to use as a dessert.  Then one with a little kick that makes a terrific breakfast dish.

No matter which kind you make, they usually call for eggs and heavy cream to make the custard the bread soaks up.  A variety of bread can be used as well depending on what you are making.

If you have not tried a bread pudding before or it’s been years, you really do owe it to yourself to give one a try.

So for Wednesday, try “Bread Pudding with Salted Caramel Whiskey Sauce.”  Then on Thursday it’s “Andouille Bread Pudding” to give you that little kick.  Although, I must say the whiskey one should give you a kick too.  Just a different kind of kick.

That’s it for today.  “Happy Cooking” until next week and please share the link to my food blog here.  Thanks.

Cabbage Soup with Sausage and Potatoes

Cabbage Soup with Sausage and Potatoes

(8 servings)

Ingredients:

1 lb. Smoked Sausage (fully cooked), sliced into bite-sized pieces

2 tbsp. Olive Oil

3 medium Leeks, cleaned and sliced 1/8 inch rounds, white and light green only

2 medium Carrots, peeled and diced

1 stalk Celery, diced

1 small head Green Cabbage, chopped

3 cloves Fresh Garlic, minced

6 cups Chicken Broth

1 lb. Red Potatoes, diced

1 tbsp. Italian Seasoning

1-2 Bay Leaves

to taste Salt and Pepper

Directions:

In a 6-qt. Dutch Oven over medium heat, add sausage and lightly brown.  Use a slotted spoon to transfer to a plate and set aside.  Add oil, leeks, carrots and celery to pot and stir.  Sauté for 5 minutes, stirring occasionally.  Add the cabbage and garlic and sauté for another 4 minutes, stirring occasionally.  Add chicken broth, potatoes, Italian Seasoning, bay leaves and sausage.  Stir to combine and continue cooking until soup reaches a simmer.  Reduce heat to medium-low, cover and simmer for 15 minutes or until potatoes are tender.  Taste and season with salt and pepper.  Serve when ready.

Notes:              Soup can be made up to 3 days ahead of meal.  Can be frozen for 3 months too.  Do thaw soup before heating if frozen.

Ideas for Future Efforts

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Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup

(8-12 servings)

Ingredients:

1 lb. Thick Bacon, diced

1 large Onion, diced

3 cloves Fresh Garlic, minced

1 lb. Ground Chuck

2/3 cup Long Grain Rice, uncooked

6-8 cups Green Cabbage, chopped

1 can (28 oz.) Diced Tomatoes

1 can (10 oz.) Tomato Soup

2 tbsp. Tomato Paste

5-6 cups Beef Broth

1½ cups V8 Juice

1 tsp. Paprika

1 tsp. Thyme

1 tbsp. Worcestershire Sauce

to taste Salt and Pepper

for garnish Parsley, chopped

Directions:

In a skillet, cook bacon until crisp, drain to paper towels and leave 1 tbsp. bacon grease in skillet.  Brown onion and beef in the bacon grease, drain and add to a 6-qt. slow cooker.  Now add all remaining ingredients to slow cooker except the bacon.  Stir to combine, cover and cook on low for 6-7 hours or until rice is fully cooked.  Add in half the bacon and combine well.  Serve in bowls topping with additional bacon and parsley.

Notes:              If needed, cook on high for 3-4 hours or until rice is fully cooked.  You could also use regular tomato juice if you don’t have V8.

Ideas for Future Efforts

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Cabage Soups to Start the New Year

Happy New Year!  I'm starting off 2019 with a couple of "Cabbage Soup" recipes.  I enjoyed ringing in the new year, is this is short today.

Wednesday's recipe is "Crockpot Cabbage Roll Soup" and it will remind you of cabbage rolls too.  Then it's "Cabbage Soup with Sausage and Potatoes" for Thursday.

They are great winter time soups.  So enjoy and "Happy Cooking" until next week.  Have a great 2019 and please share the link to my food blog.  Thanks.