cooking the recipe: October 2018

Tuesday, October 23, 2018

Sausage, and Rice Stew with Green Pepper and Onions

Ingredients

1 medium yellow onion
1 green bell pepper
•12 oz pkg sweet Italian sausage links
•5 oz jasmine rice
•8 oz can tomato sauce

Inspired by the tomato-based, meaty goodness of traditional Jambalaya, this soup interpretation comes together in layers, all in one pot. Cook sausage first to render that all-flavorful fat. Then onions, peppers, rice, and tomato sauce come to the party. And...Voila! You get a taste of the Big Easy minus the airfare, plus some pretty rocking leftovers for lunch! We've got you covered!

1.. Prep ingredients

Trim ends from onion, then halve, peel and finely chop. Halve pepper, remove stem and seeds, then finely chop. Make a slit down the length of each sausage and remove meat from casing.

2. Rinse rice

Rinse the rice in a fine-mesh sieve until water runs clear. Drain well.

3. Brown sausage

Heat 2 teaspoons oil in a large saucepan over medium-high. Add sausage; cook, breaking up large pieces with a spoon, and stirring occasionally, until browned and cooked through, about 5 minutes.

4. Add aromatics

Add onions, peppers, and ½ teaspoon of each salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 6 minutes.

5. Finish soup

Add rice, tomato sauce, 1 teaspoon salt, and 4½ cups water. Cover and bring to a boil. Reduce to simmer, with lid slightly ajar, and cook until rice is tender, about 10 minutes. Season to taste with salt and pepper. Ladle into bowls. Garnish with a few grinds of pepper and a drizzle of olive oil. Enjoy!

6. Shake, shake, shake!

We know hot sauce preference is a personal choice, so we would never tell you which to use. But, no matter whether you dig Frank's Red Hot, Cholula, or you're more of a straight-up Tabasco fan, we recommend you hit this soup with a few dashes for an added layer of flavor and heat.

Wednesday, October 17, 2018

EASY Buffalo Chicken Drumsticks

Ingredients:

buffalo hot sauce
butter 2 butter pats
corn
carrots
chicken drumsticks

From its origins in Buffalo, NY, zingy buffalo sauce made its way into the mainstream (and our bloodstream) a long time ago. Let's be honest, we'd eat an old shoe with buffalo sauce on it, but here, we slather it on juicy chicken drumsticks. The side is evocative of our favorite childhood dinners: roasted carrots and buttered sweet corn. We've got you covered!

1. Prep ingredients

Preheat oven to 450°F. Trim ends from carrots, scrub, then cut into 1-inch pieces (no need to peel). Pat chicken drumsticks dry. Make two bone-deep cuts in the thickest part of each drumstick.

Season chicken & carrots

Arrange drumsticks on one half of a rimmed baking sheet. Rub with 2 teaspoons oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. In a medium bowl, toss carrots with 2 teaspoons oil and a pinch each salt and pepper. Spread carrots on other half of baking sheet.

3. Roast

Roast chicken and carrots until chicken is just cooked through and carrots are tender and beginning to brown, 15-20 minutes. Remove from oven, and using a slotted spoon, transfer carrots to a medium bowl.

4. Cook corn

Meanwhile, bring a small saucepan of salted water to a boil. Add corn and cook until tender, about 5 minutes. Drain well and return to same saucepan. Toss with 1 butter pat. Season to taste with salt and pepper. In a small bowl, mash remaining 2 butter pats with all of the hot sauce.

5. Broil

Preheat broiler with top rack 6 inches from heat source. Broil drumsticks until browned and crisp, 4–5 minutes (watch closely as ovens vary). Transfer to plates with carrots and corn. Spread spicy butter over drumsticks. Enjoy!

6. Make it ahead!

Make this already super-speedy dinner even speedier by getting ahead on prep. Things to do ahead and let chill in the fridge until you're ready to go: trim and cut carrots, prep chicken, make spicy butter.

Sunday, October 14, 2018

Easy Beef Molé Chili with Jasmine Rice

It usually takes a thousand ingredients and tons of time to make a legit molé sauce. We don't have that kind of time, and we know you don't either, so we've leaned on a delicious, gourmet molé spice blend as the backbone to this beef chili. It includes all the good stuff you'd usually throw into a molé, like assorted chiles, but without the price tag or pantry space. Holy Molé! We've got you covered!Severs 2

5 oz jasmine rice
1 medium yellow onion (7oz)
1 poblano pepper
garlic (use 2 large cloves)
1 oz sour cream
12 oz pkg grass-fed ground beef
½ oz molé spice blend (use1 Tbsp)
coarse kosher salt
sugar
olive oil
freshly ground pepper
all-purpose flour
fine-mesh sieve
small saucepan
medium pot or Dutch oven

1. Make rice

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with ½ teaspoon salt and 1¼ cups water and bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Trim ends from onion, then halve, peel, and coarsely chop. Halve poblano, remove stem, core, and seeds, and cut pepper into ½-inch pieces. Peel and finely chop 2 large garlic cloves.

3. Prep crema

In a small bowl, thin sour cream with 1 or 2 teaspoons of water until pourable.

4. Brown meat

Heat 1 tablespoon oil in a medium pot or Dutch oven over high until shimmering. Add beef, 1 teaspoon salt, and several grinds pepper, and cook, stirring occasionally, until lightly browned, 5-6 minutes. Spoon off all but 1 tablespoon fat. Add onion and poblano to beef, cover and cook over medium, stirring occasionally, until softened, 5-6 minutes

5. Finish chili

Uncover, stir in garlic, 1 tablespoon of the molé spice, and 1 tablespoon flour; cook 1 minute. Add 1¼ cups water and 1 teaspoon sugar; bring to a boil. Cover, simmer over medium-low until thickened and flavorful, 8–10 minutes. Season to taste with salt and pepper. Spoon rice into bowls and top with molé chili. Drizzle with sour cream and serve. Enjoy!

6. Take it to the next level

You could enhance this chili with a few slices of fresh avocado, a dollop of your favorite guacamole, or even a few slices of pickled or fresh jalapeños.

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Wednesday, October 10, 2018

Mediterranean Pasta with tuna

light and fresh tasting pasta dish which is great any time of the year.

ingredients:

2 pouches (2.6 oz.) StarKist® Gourmet Selects® Mediterranean Style Tuna
½ lb. dried Cavatappi pasta (or other spiral pasta)
1 cup fresh baby spinach, loosely packed
4 small canned artichoke hearts, halved
½ cup petite diced tomatoes, undrained
½ cup cannellini beans, rinsed and drained
¼ cup grated Romano cheese
2 Tbsp. sliced fresh basil

Directions:

Cook pasta according to package directions. Drain, place in a large bowl and mix in spinach to wilt.
Add tomatoes, cannellini beans, and artichoke hearts and tuna. Toss together.
Top with cheese and basil and mix gently to combine.