Chorizo-Cod-Potato Stew

This is a Rachael Ray recipe that can be found in her Express Lane Meals cookbook. There are three sections in the cookbook: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It On (But, Be Gentle). This is in the Meals for the Exhausted section; you normally only need to buy a few things for these recipes on your way home from work. If you follow her recommendations on what to keep on hand, the only things you need to buy for this meal would be the chorizo and cod.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry white wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

Directions:

1. 1
   Preheat a soup pot over med-high heat with the oil.
2. 2
   Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
3. 3
   Add in the potatoes; continue to cook for 2 minutes.
4. 4
   Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
5. 5
   Add in the white wine and cook for 3 minutes.
6. 6
   Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
7. 7
   You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
8. 8
   Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
9. 9
   Finish the soup with the parsley; taste for seasonings and serve.
   
   
   
   
   

Turkey Cutlets with Yummy Sides

Ok, I know I know. "This blog is back?! What about simplifying your life and not worrying about multiple blogs?" Here's the truth: I'm too OCD to combine my blogs. Have you seen my Pinterest page?!

(I had one board "Recipes" but that has been split into all the TYPES of food I have found. I had a board of "Room Designs" but that is now split into all the rooms. I had a board of "Crafts" that has been split into all the seasons/holidays.)

It's been bothering me that my recipes are on a blog with my new craft creations. Literally, I've been kinda stressing out that they were together & it didn't make sense to me. I know I'm crazy. I accept that. Can you? =)

Now to the newest recipe. The most recent cookbook purchase I've made is from Rachael Ray's new cookbook Look & Cook. There are multiple pictures for 100 recipes, step by step pictures!

I copied the recipe from her website here. Sorry there is no picture for this. But, if you have the cookbook, there are 6 pictures, 5 of the process & 1 of the result.

Turkey Cutlets with Sausage & Zucchini & Tipsy Gravy

INGREDIENTS

• 1 1/2 pounds turkey breast cutlets
• Salt and pepper
• 1 teaspoon poultry seasoning
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup cornmeal
• 1/2 cup grated Parmigiano Reggiano cheese
• Zest of 1 orange
• 2 sprigs fresh rosemary, leaves finely chopped
• Olive oil or vegetable oil, for shallow frying
• 3/4 pound bulk sweet Italian sausage or 3 short links, removed from casing
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, chopped
• 2 small to medium zucchini, cut into bite-size chunks
• 2 tablespoons chopped fresh thyme leaves
• Salt and pepper

For the gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup red wine, such as Pinot Noir
• 2 cups turkey or chicken stock
• Salt and freshly ground black pepper

Serves 4

PREPARATION

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the breadcrumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the breadcrumb mixture.

In a medium size skillet, heat a drizzle of oil over medium-high heat. Add the sausage and brown and crumble it for 5 minutes. Stir in the onion, pepper, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10-12 minutes

Heat a sauté pan with a quarter-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

For the gravy:

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3-4 minutes. Season with salt and pepper, to taste.

Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

Italian Sausage Soup

This is a recipe that my mom found in a Cooking Light Magazine. Every time she makes it, my dad says "This is the best thing you've made...ever." Of course, my mom has made the above picture Dad-appropriate. The tomatoes are pureed, and the spinach is left out. We add it to the bowls of people who want it, and ladle the soup on top. I have to warn you, we made the exact recipe and it was gone before anyone had seconds. The last time we made it, we doubled the recipe which was enough for dinner plus 2-3 leftover lunches. And this is great as leftovers. Enjoy!

My bowl of leftovers for lunch.

Ingredients

• 8 ounces hot or sweet turkey Italian sausage
• 2 cups fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1/2 cup uncooked small shell pasta
• 2 cups bagged baby spinach leaves
• 2 tablespoons grated fresh Parmesan or Romano cheese
• 2 tablespoons chopped fresh basil

Preparation

• Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
• Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Slow Cooker Jambalaya

Jambalaya is fabulous. This slow cooker recipe makes it more convenient. This is a Robin Miller recipe. She makes food that can be prepared ahead of time and made later in the week. This one lets you mix the spices in a baggie (they keep for a week). You can also pre-chop all the veggies and store them in a baggie in the fridge. However, they only will only keep for 3 days.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Jambasta

Again, Rachael Ray

It's a combination of jambalaya and pasta, hence the name, Jambasta.

Ingredients

• Salt
• 1 pound penne rigate, pasta with lines
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1/2 pound andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer, 1/2 bottle
• 1 cup chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 tablespoons fresh thyme leaves, chopped
• 1/2 pound chicken breast, diced into small pieces
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream, eyeball it
• 2 scallions, sliced

Directions

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Nutrition Facts

Serving Size: 1 Cup (Makes about 11 cups)

Amount per Serving

• Calories 275Calories from Fat 54

% Daily Value *

• Total Fat 6g9%
• Saturated Fat 0.9g4%
• Cholesterol 74mg25%
• Sodium 486mg20%
• Total Carbohydrate 34g11%
• Dietary Fiber 5g20%
• Protein 23g46%

Est. Percent of Calories from:

Fat 19.6% Carbs 49.5%

Protein 33.5%