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Spicy Sausage, Chicken, and Bean Pot

Spicy Sausage, Chicken, and Bean Pot

By

Very easy and flavorful, fun to prepare, and perfect for a cold night

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3/4 pound bulk Italian hot sausage
  • 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
  • Salt and freshly ground black pepper
  • 1 large onion, quartered and thinly sliced
  • 2 carrots, shredded
  • 3 to 4 ribs celery from the heart, thinly sliced
  • 1 fresh bay leaf
  • 2 (15-ounce) cans white cannellini beans
  • 5 to 6 fresh sage leaves, thinly sliced
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1/2 loaf baguette
  • 3 tablespoons butter, melted
  • A handful fresh parsley sprigs, left whole
  • 3 to 4 sprigs fresh thyme, left whole
5/5 (2 Votes)

Chicken Noodle Soup - Best Ever

Chicken Noodle Soup - Best Ever

By

Chicken Noodle Soup is an heirloom recipe in my family, so it's no easy thing to admit that this version is better

  • CHICKEN STOCK - don't skip this part, it's the amazing flavors in this stock that make this recipe so special, and it's very little extra work.
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • SOUP
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1-1/2 cups shredded cooked chicken
  • Kosher salt (go slowly--I use 2 Tblsp plus 1 tsp) and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
0/5 (0 Votes)

Mustard-Roasted Chicken with Vegetables

Mustard-Roasted Chicken with Vegetables

By

Heat oven to 400° F. Pat the chicken dry with paper towels

  • 1 4-pound chicken, cut into 8 pieces
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons low-sodium soy sauce
  • kosher salt and pepper
  • 4 small carrots, cut in half crosswise
  • 1 medium fennel bulb, cut into wedges
  • 1 red onion, cut into wedges
  • 8 sprigs thyme
  • 2 tablespoons olive oil
4.4/5 (9 Votes)

Ranch Dressing Mix

Ranch Dressing Mix

By

Whisk all ingredients together until blended

  • 1/3 cup dry buttermilk (**see note below**)
  • 2 Tbsp. dried parsley
  • 1-1/2 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried onion flakes
  • 1 tsp. ground black pepper
  • 1 tsp. dried chives
  • 1 tsp. salt
4.5/5 (20 Votes)

Butternut Squash, Apple, Onion Galette with Stilton

Butternut Squash, Apple, Onion Galette with Stilton

By

So easy and delicious! I made this for a potluck years ago and have been making it ever since

  • DOUGH:
  • 1 1/4 cups all-purpose flour
  • Pinch salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • FILLING:
  • 1 large baking apple, such as Rome Beauty or Cortland
  • 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons fresh rosemary leaves, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1/3 cup crumbled Stilton or other blue cheese (about 1-1/2 ounces)
4.4/5 (9 Votes)

Spinach Pesto

Spinach Pesto

By

Place the first six ingredients in a food processor; cover and pulse until chopped

  • 2 cups fresh baby spinach
  • 2 cups loosely packed basil leaves
  • 1 cup grated Romano cheese
  • 2 tablespoons fresh oregano
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup olive oil
  • Hot cooked pasta
0/5 (0 Votes)

Baked Crispy Chicken

Baked Crispy Chicken

By

In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts

  • 1 egg, slightly beaten
  • 5 Tablespoons cider vinegar
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1-1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 1 (3- to 4-pound) chicken, cut into 8 pieces
  • 2 tablespoons butter
  • 1-1/2 cup instant mashed potato flakes
4.4/5 (28 Votes)

Crispy Cheddar Chicken

Crispy Cheddar Chicken

By

Preheat oven to 400 degrees

  • Chicken:
  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 3 C cheddar cheese, grated
  • 1 t dried parsley
  • 1/4 t salt
  • 1/8 t pepper
  • 2 eggs, beaten
  • 2 tablespoons milk or buttermilk
  • Sauce:
  • 1 10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter
4.5/5 (19 Votes)

Microwaved Corn on the Cob

Microwaved Corn on the Cob

By

This is a wonderful way to cook corn on the cob, and helps to keep the kitchen cooler on a warm summer evening

  • unshucked ears of corn
4.4/5 (16 Votes)

Mint Julip

Mint Julip

By

In a cocktail shaker combine sugar and mint leaves; crush mint with the back of a spoon

  • 1 teaspoon sugar
  • 1 - 2 fresh mint leaves
  • 2 ounces bourbon
  • Crushed ice
4.5/5 (19 Votes)