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Recipes
Smoked Sausage and Shrimp Gumbo
By bownebites
1. In a large stockpot over medium heat, cook the bacon until crisp
- 6 strips thick-cut bacon, diced
- 1 pound smoked sausage, cut into 1/2″ pieces
- 1/3 cup safflower or peanut oil
- 1/2 cup flour
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 2 teaspoons dried thyme
- 1 teaspoon celery seed
- 1/2 – 1 teaspoon cayenne pepper, depending on heat preference
- 1/2 teaspoon black pepper
- 1 sweet bell pepper, diced
- 1 large onion, diced
- 1 cup diced celery
- 2 cups diced tomatoes (fresh or canned)
- 1 cup dry white wine
- 4 cups chicken stock
- 2 cups water (can substitute clam juice)
- 2 bay leaves
- 1/2 pound okra, cut into coins
- 1 pound raw shrimp, peeled and deveined
- 4 green onions, diced
- Kosher salt
- Chopped parsley
- Cooked rice for serving
Skillet Chicken Pot Pie with Butternut Squash
By bownebites
Lay the puff pastry over the skillet for a pretty look
- 1/4 cup olive oil
- 1 cup frozen white pearl onions, thawed
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh sage
- 1 small bunch kale, center ribs and stems removed, leaves chopped
- Kosher salt, freshly ground pepper
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
- 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
- 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
- 1 large egg
Warm Shrimp & Escarole Salad
By bownebites
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick shrimp sauté
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 anchovy fillets packed in oil, drained
- 2 large garlic cloves, finely chopped
- 2 tablespoons drained capers, chopped
- 8 radishes, trimmed, quartered
- 1 1/4 pounds large shrimp, peeled, deveined
- 1 head of escarole, torn into large pieces (about 10 cups)
- 3 tablespoons Parmesan, finely grated
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
Garlic Pesto Chicken with Tomato Cream Penne
By bownebites
1. Cut chicken into one inch strips
- Chicken & Marinade:
- 1/2 bottle of Lawrys Herb and Garlic Marinade
- 2 large spoonfuls of Pesto
- 2 boneless chicken breasts
- Sauce:
- 8 ounces of your choice of pasta (I used whole wheat penne)
- 2 tablespoons of olive oil
- 3 cloves of garlic
- 2 spoonfuls of pesto
- 1/2 cup of chicken broth
- 8 ounces of tomato sauce
- 1 cup of half and half
Slow-Cooker Cassoulet
By bownebites
1. In a 5-6 qt slow cooker, combine onion, garlic, tomatoes, broth, wine, chicken, pork, tomato paste, thyme sprigs...
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 1/2 c. chicken broth
- 1 c. white wine
- 2 lbs chicken thighs, skin and excess fat removed
- 1 lb boneless pork shoulder, trimmed and cut into 1 inch pieces
- 1 T. tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup bread crumbs
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1/2 lb kielbasa, halved lengthwise and cut into 1/2 inch slices
- 1/2 tsp. fresh thyme, chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Roasted Tomato & Rosemary Soup with Kale & Potatoes
By bownebites
1. For prep; dice onion, celery and garlic
- 4 yukon gold potatoes
- 1 bunch of lucinato kale
- 1 container of vegetable or chicken stock
- 1 cup of wine
- 4 stalks of celery
- 3 cloves of garlic
- 1 yellow onion
- 1 can of fire roasted tomatoes
- 4 sprigs of rosemary
- 3 sprigs of fresh thyme
- 3 slices of bread for bread crumbs or croutons
- olive oil
- canola for frying croutons
- sea salt & fresh ground pepper
Sausage, Potato and Kale Soup
By bownebites
A bit spicy and very fulfilling
- 8 c Chicken stock
- 6 c Water
- 4 c Red or Sweet potatoes, cut into chunks
- 1 large yellow onion, diced
- 3 cloves garlic, diced
- 7 Italian sausage links (I used 4 mild and 3 hot)
- 1 Large bunch of Kale
- olive oil
- salt & pepper
- red pepper flakes, to taste
Lazy Sunday Casserole
By bownebites
1. Peel the potatoes, wash them and cut each potato in four pieces 2
- 4 sausages (beef or pork)
- 1 pound potatoes
- 1/2 pound carrots
- 1/2 bell pepper
- 1 large onion
- 1 fennel bulb
- 2 garlic cloves
- 2 tbsp oil freshly cracked black pepper
- 1 1/2 tsp Italian herbs
- 1/2 cup chicken broth
- 3 to 4 tbsp balsamic vinegar
Mushroom, Leek, and Fontina Frittata
By bownebites
Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahe...
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Peppercorn Roast Beef with Herbed Yorkshire Puddings
By bownebites
Directions 1.Preheat oven to 325 degrees F
- 1 1/2 teaspoons cracked black peppercorns
- 1 teaspoon kosher salt
- 1 teaspoon snipped fresh thyme
- 1 teaspoon snipped fresh rosemary
- 1 3 - 4 pound boneless beef top sirloin petite roast or boneless beef top round roast
- 4 - 6 garlic cloves, thinly sliced
- 1 recipe Herbed Yorkshire Puddings
- Vegetable oil (optional)
- Beef broth
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine
- Salt
- Ground black pepper
- Fresh thyme sprigs (optional)
- Roasted vegetables (optional)