Monday, January 20, 2020

Slow Cooker Sausage and Collard Greens


  I've heard many people saying that they grew up eating collard greens, or that eating collards greens is like taking a page from their childhood. I must say that I didn't discover collard greens until I was an adult, but as soon as I tried them, I was an immediate fan! They're just so delicious and hearty! And I love the fact that they're sturdy enough to stand up to any kind of meat when you serve them. As much as I love other greens, (like say, maybe spinach) they can get soggy and cook down to practically nothing. Collards, on the other hand, don't disappear in the pan, and they pair classically with any kind of pork.
  For this recipe, instead of just doing bacon, (or the traditional ham hocks), I decided to do some Italian sausage, and let them go all afternoon in the slow cooker. They turned out great! And I love that it was a one pot meal, with the meats and greens cooked all together. No need to serve any other side dishes! Well, maybe just some corn bread, and you're good to go! Actually, I've also heard of serving collards greens ON TOP of a piece of corn bread, and then pouring the broth (aka "pot liquor") over the whole thing. Now THERE'S some comfort food for you! Mmm... I think I need to try that next time! Hope you like it!


6 slices thick cut bacon
1-2 lbs Italian sausage, mild or hot, or both
2 cloves garlic, chopped
1 small onion, chopped
2 pounds collard greens
2 cups chicken broth


Cut the bacon into small pieces and add to a cold pan. Slowly bring up to medium heat, and saute the bacon until it is crisp and much of the fat is rendered. Remove the bacon from the pan and add to your slow cooker, but leave the fat in the pan. Add the sausage to the pan. Let it brown on both sides (no need to cook all the way through). Remove the sausage from the pan. Slice the sausage into large chunks and add to the slow cooker.
While the bacon and sausage are cooking, wash and chop your greens and add to your slow cooker.
Add onions and garlic to your saute pan. Saute for just a few minutes until they begin to soften. Add a few splashes of chicken broth to the pan and scrape up any brown bits from the pan. Add everything to the slow cooker along with the rest of the chicken broth. Cover. Cook on low for 5-6 hours. Adjust seasoning, if needed.



Tips:
When you wash any kind of lettuce or leafy green, fill a large pot or bowl with cold water in the sink. Then add your greens, and swish them around so they are completely washed. Using both hands, lift the greens out of the water snd let them drain or use a salad spinner to dry. The key thing here is that you want to lift them out of the cold water instead of dumping the water and leaves out, say, into a strainer, as you might do with pasta. When you wash the leaves, all the grit and sand will sink to the bottom and you don't want to dump the water and grit right back onto the leaves.
Btw, when I cook collards, I don't throw away the stems. I know many people just eat the leaves, but I always just chop off the ends and use the whole thing. Why waste it??
If you want to add hot sauce or crushed red pepper flakes, go right ahead! It's also a classic move to add a little splash of apple cider vinegar. I say go for it!
If you'll notice, there are no seasonings in the recipe. No salt, no pepper. Nothing. The sausage will flavor the whole pot! But you should still taste it at the end of cooking and adjust the seasoning to make sure it's how you like it!

Monday, January 13, 2020

Chicken Marsala



  Ok, this is one of those recipes that I've wanted to share for literally YEARS, but I've just never gotten around to it. Well, that is until now! It's one of my all time favorite dishes in the whole wide world, and it comes to us from my sister, Jeanie. Aka, My Jeanie. I'm not even sure where she got the recipe, but like I always say, since she's the one who gave it to me, she's the one who gets the credit.
 Years ago, she used to make it all the time, and honestly, every time I helped her make it, I wanted to eat the entire pan of it. It's just SO flavorful! The bacon, the mushrooms, the garlic, the Marsala, what's not to love? The other thing that is worth noting is that I don't remember seeing tomato paste in other recipes, so that's another thing that sets this one apart from the others. It makes it tangy and it thickens the sauce ever so slightly. YUM. It's easy enough for a weeknight dinner, and it's elegant enough for a date night or a special occasion. And anytime you tell people you made Chicken Marsala, everyone says 'ooooooooh!" because it sounds so impressive. But we won't tell them how simple it is to make! That can be our little secret.
 So thanx, My Jeanie, for always inspiring me to be a better cook and for sharing your heart and soul through food. This will always be a favorite!!


1/2 cup all purpose flour
Salt and pepper
4 boneless skinless chicken breasts
3 tbs vegetable oil
3 strips of bacon, finely chopped
8 oz cremini mushrooms, sliced
1 clove of garlic, minced
1 tbs tomato paste
1 1/2 cups sweet Marsala wine
1 1/2 tbs lemon juice, freshly squeezed
3 tbs chilled butter
2 tbs fresh parsley, minced


Place flour in a shallow dish. Place chicken pieces between two pieces of plastic wrap, and gently pound to an even thickness. Season with salt and pepper. Dredge in flour to coat on both sides. Pat off the excess flour.
Heat oil in a large skillet over medium high heat. Add the chicken and cook until lightly golden on both sides, about 10 minutes. Remove chicken from plate and set aside.
Add a little more oil to the skillet, add the bacon and mushrooms. Cook until the bacon is crisp and the mushrooms are brown, about 10 minutes. Stir in the garlic and tomato paste. Cook until the tomato paste begins to brown, about a minute. Add the Marsala wine, scraping up any browned bits. Simmer until reduced and slightly thickened. Stir in the lemon juice along with any accumulated juice from the chicken. Turn the heat to low, and whisk in the cold butter, one piece at a time. Adjust seasoning, if needed. Remove from heat, top with parsley. Spoon sauce over chicken and serve.



Tips:
Use any kind of mushrooms you like. I believe the original recipe used white button mushrooms, but I like cremini mushrooms better, so that's how I roll. I think the original used pancetta instead of bacon, but again, use what you like! You do you!
Be sure to use sweet Marsala instead of dry. That's key!


Sunday, January 5, 2020

Old Fashioned Oatmeal Raisin Muffins


  Ok here's a quick and easy one for you. It's so simple, you don't even need a mixer! You just stir it all together and you're ready to go! I made them for my sister, Patty, as she was planning to host a big party. When I asked her if she needed anything, she said "I wouldn't be mad if you threw something together for the kitchen crew, maybe something easy and quick to go with coffee", so this is what I made! It's from Apriljharris.com, adapted from her mom's recipe, and it's perfect! It's just exactly what you want in an oatmeal raisin muffin. Perfect with a cup of coffee or tea, you could add a little glaze to it if you'd like to sweeten things up a bit. It's also the perfect thing to whip up on a cold day, just to warm up the whole house with the heavenly aroma of cinnamon and nutmeg.
If you like oatmeal raisin cookies, then you'll LOVE these muffins!



1 cup all purpose flour
1 cup rolled oats
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 large egg, beaten
1 cup buttermilk
1 tsp vanilla extract
1/2 cup mild olive oil (not extra virgin)
1 cup juicy raisins or sultanas


 Preheat the oven to 375°F. Line a 12 cup muffin pan with paper baking cups.
In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, mix together the egg, buttermilk, vanilla, and oil. Pour the wet ingredients into the dry ingredients and stir just until mixed. Gently stir in the raisins or sultanas. Scoop the batter into muffin cups. Bake for 15 to 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Cool in the tray for 5 minutes before transferring to a wire rack.



Tips:
I doubled the recipe, because more is more!
For extra plump juicy raisins, I soaked mine in apple cider for a few minutes before adding them to the batter. Just place them in a small bowl, pour enough cider to cover, microwave them for a minute or two, then drain them well before adding to the batter. I also gave them a quick toss in a tbs of flour. Perfect plump juicy raisins!!
 Oh, also, I used regular vegetable oil because I didn't have any olive oil on hand, just sayin'!
To make homemade buttermilk, add a tbs of lemon juice or vinegar to a 1-cup measure. Add milk to fill. Microwave it for about a minute. The milk will immediately curdle, which is exactly what you want. Works perfectly in any baking recipe calling for buttermilk!