Chicken and Andouille Sausage Stew

 

Chicken & Sausage Stew

Hello Friends!  Between Christmas through a little after New Year's, it was very cold, here, in North Carolina. We had gotten snow that began to thaw but turned to solid ice due to temperatures that plummeted below freezing and stayed there for several days before we received a few inches of snow.  That was so much fun!  It remained below freezing for several more days, so I decided it was soup and stew time.  I was a little smart and learned from locals to go stock up at the grocery store before the storms hit because the roads may be too icy for a few days, so I figured, if I was going to be stuck at home, I'd make a soup and stew.  Below is the recipe for my Chicken and Andouille Sausage Stew, with potatoes, corn and more.  It is hearty, full of textures and flavors familiar with winter stews.  Let's get to it, shall we? 

Ingredients 

1 package Andouille sausage, or your favorite

1 package boneless/skinless chicken thighs

8 halved baby Yukon gold potatoes

1 can red kidney beans, drained

 1 can of corn, drained

1 peeled carrot, diced

1 white onion, diced

2 stems celery, diced

*The carrot, onion and celery are often sold in packages at stores

two rounded tablespoons diced garlic

2 tablespoons lemon or lime juice

3 tablespoons Worcestershire sauce

2 boxes chicken stock or broth 

Spices and Herbs

2 rounded tablespoons Smoked Paprika

1 rounded tablespoon oregano

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon thyme

1 tablespoon rosemary

1 rounded tablespoon sage

Sofrito Seasoning

1 teaspoon Cumin

Sorry for the repeated photo, but i wanted to show the fresh herbs I used:  sage, rosemary and thyme.  You can buy these, from Thanksgiving through New Year's as a package for poultry roasting. 

To be perfectly honest, preparation is the longest, most difficult part of this amazing stew.  If you have the time and willpower to peel and dice everything, fantastic!  However, I wanted to offer some time and effort-saving tips along the way.  I find that the preparation for this was great therapy, as I'd had a couple of tough days prior to making this.  I had slipped on the ice trying to clean ice off of my windshield and I hit my head on the left fender. Very much a funniest home video, but it did hurt. Then, taking my big dog, Banjo, out to do his biz, he yanked the leash out of my hand and I slipped on the ice and banged my head.  That also hurt...one injury per day.  Then, I just stayed inside and made this tasty, aromatic, hearty stew.  Despite all of the sharp knives and graters in my kitchen, I was much safer in there than outside. 😀

Now, in a skillet or, in my case this time, a wok, bring three or four drizzles of evoo or, your favorite cooking oil, to a ripple over medium-high heat. Add salt and pepper to the thighs and place them in the skillet. I seared the boneless skinless chicken thighs whole rather than chop them up before cubing them. I seared them about five minutes per side, just in time for a light golden crust to form.  Flip and repeat. The idea is not to cook the chicken all the way through, as the simmering for two hours part will finish it off nicely. I removed the thighs, let them rest a few minutes, then cubed them as best as possible. Some chicken thighs when de-boned are odd in shape. 

Next, in a stew pot, I added three tablespoons vegetable oil and three pads of butter with some of the diced garlic over medium heat. What an amazing aroma! And folks, here is where it gets really easy!  Saute the sausage till a deep crust forms, and move them out to the side.  Next...

Add the holy trinity of cooking: onion, carrot and celery and stir thoroughly. I chopped up one extra onion to add to it. Salt and pepper liberally and stir to combine the rendering from the sausage and the seasoning thoroughly, about three or four minutes. Next, add the potatoes. Stir again.  

Now go to your seasoning bowl or cup, and add a hefty  tablespoon to the potatoes and mix it in completely. Now, add everything remaining:  chicken, beans and corn and start with one box or can of chicken broth or stock.  Add another tablespoon of the seasoning and stir vigorously.  Things are getting heavy in there so you might get an arm workout! Repeat with the second container of stock, stir, season, and stir. 

Now, allow this to come to a boil.  While waiting, as it will take a few minutes, add a bundle or bag of the fresh herbs:  sage, thyme and rosemary (I just threw mine in) and two bay leaves.  When the liquid comes to a boil, add one final sprinkle of seasoning, reduce the heat to a low simmer and put a lid on it, so-to-speak. 

Allow the stew to simmer for two hours, minimum.  

I pushed the sage and bay leaves down and added a little more thyme and rosemary atop the ingredients. I learned that I needed a bit more liquid, so I added two cups of water to the pot and that brought the liquid solid ingredients ratio to perfection. 

Allow to simmer, covered, as I mentioned above, for two solid hours on low. The aroma will fill your place with insanely wonderful aromas. 

When finished (no photos, sorry) add the stew to a bowl, try to pick out the fresh herb stalks, and enjoy.  I toasted some rosemary bread to sop up the soup part o the stew. So delectable!  I topped stew in the bowl with a little Parmesan cheese, which is my topping of choice.  What would yours be?  I'd love to know!

With that, gentle readers, I want to Thank You for visiting my humble blog.  I appreciate you.  Now, Go Cook For Someone You Love!

With much gratitude....

~Martin

In-House Cook

My number one, Foley, out enjoying the new fallen snow. 

Meanwhile, my number two, Banjo, preferred napping all wrapped up in a poofy blanket. 

Strawberry Peach Lemon Cake

 

Strawberry Peach Lemon Cake

Hi Friends!  I made two versions of fruit with lemon cake loaf. I just thought I would share them in a very brief photo-filled post.  I can tell you that the hardest, most painful part of this dessert is when you have finished and there is no more.  😢

Let's get started, shall we?

Buy or bake a Lemon Cake Loaf.  Easy. You can find a box version (Obvi, because I am not a from-scratch baker, as we all know) at any grocery store in the baking aisle. Bake it and set it aside to cool. If you have a recipe to make it from scratch, more power to you and I am totally jealous!  😅

Slice up a cup of strawberries per person and place them in a bowl. 

Either buy fresh peaches or pop open a can, drain the can and place the peaches in the bowl with the strawberries.  Squeeze a little lemon juice atop the fruit and add two tablespoons of sugar.  Stir with a spatula and set inside the frig.  

When the loaf lemon cake has cooled, slice it into half-inch or thicker slices. Lay it on a plate. 

***  Here's the fun part!  I found that I had run out of powdered sugar, but I did have white icing leftover from Christmas cookies.  So, I melted it and drizzled it over the loaf cake slices.  I topped it with the fruits, sprinkled some lemony thyme atop it and scarfed it all down. It was delicious and did not cost a fortune for a freezing winter's night.  

Where I live in North Carolina, we had gotten snow which froze mid-thaw to ice for several days, then we had snow again and the temperatures did not get above freezing for about seven or eight days. I did not leave the house in fear of icy roads, so I used what I had on hand and it turned out awesome.  

Before I found the can of peaches, I used just strawberries.  I have photos of both below.  What fun "on-hand" desserts have you made or do you make during stay at home situations?

For the above strawberry version, I added fresh squeezed orange juice to the melted icing.  So good!

Thank you, gentle readers, for you visit and know that I am grateful for You!  Now, Go Cook (or Bake) For Someone You Love!!! ❤

Huge Raspberry Tart Oven Pastry

 

Huge Raspberry Tart 

Oven Pastry

I wish I could claim to have created this, but I saw it on social media and HAD TO, yes, HAD TO make it for myself and make it my own. This was so easy, so tasty and fun! It can easily feed at least eight very delighted people at a party or just for family or personal fun. The ingredients list is really extensive, so please pay close attention!  

Ingredients

1 box pie crust (which usually comes with two in it)

1 jar raspberry jam (not jelly)

1 Hershey chocolate bar (to finely grate)

2 tabs melted butter + 2 tabs melted butter

1/4 cup brown sugar

1.5 cups powdered sugar*

*2 rounded teaspoons corn starch (thickener)

1/2+ cold water

I was teasing about the complicated ingredients list.  My bad. ✌😂✌

Preheat the oven to 350-degrees. 

On a pizza round stone or, if using a baking sheet, line the sheet with foil or parchment paper. Spray the sheet with baking non-stick spray. 

Unroll one of the pie crust dough rounds and place it on the sheet. Spread raspberry jam from the inside outward, leaving a half-inch to an inch of open dough. Add the brown sugar with your hands. You Have To save some for your fingers! Mmmm!!!

Spread some of the melted butter around the outer perimeter of the pie crust. Place the upper pie crust  round atop the other. Use a fork to press down all the way around the perimeter. Brush more butter all over the top of the of the pastry. Prick a few holes in the top to allow steam to escape. Bake the tart pastry about thirty minutes. The top should be golden and not doughy, not soft. When done, remove the tart and let it cool completely. 

Meanwhile, let's make the frosting.  In a medium bowl, add the powdered sugar and about a fourth of the half cup of water. Also add two tablespoons of raspberry jam and two melted tabs of butter. Stir or whisk vigorously.  Add more water in increments. If, after the half cup, the frosting is too loose, add the corn starch, one tablespoon at a time. You want the frosting to pour but not watery. You could use a hand mixer for this, as well.  Using a spatula, pour the frosting, starting in the center of the tart, expanding outward. Try not to let it ooze over the perimeter but, hey, who really cares if it does? 😄  Using a fine grater, grate a thick Hershey bar over the frosting. Raspberry and chocolate are perfect together! Once frosted, let it harden for about an hour, maybe a little more, if you can spare the time. And finally, use a pizza cutter to cut the tart like you would a pizza.  The size of the pieces are up to you.  

This is not an advertisement. It is the chocolate bar I used in this recipe and is a representation only. 

This pie tart will last two people a solid week, but it can feed up to eight people in one sitting.  Enjoy by itself, on the go, or with ice cream!  The idea is just to enjoy.  You could use strawberry, blackberry or cherry jam. You could add a little honey to the filling, perhaps? The idea is to make it your own and enjoy. 

As always, Thank You so much for your visit!  I am so grateful.  Now, Go Cook For Someone You Love!

~  Martin

In-House Cook

Bottom photo, Bath, North Carolina. ❤

I 

Hoisin Garlic Chicken over Udon Noodles

 

Hoisin Garlic Chicken Over Udon Noodles

In need of a pantry meal that will not break the bank nor the clock?  I have just the meal for you.  Let's get to this thirty minute meal loaded with Asian flavors, chicken, onions, poached eggs and served over Udon noodles, shall we?  Tips and options* will follow along the way, by-the-way.  

This dish easily feeds two, but can feed up to four. 

Ingredients

1 package 4 - 6 boneless skinless chicken thighs

1 large or 2 small/medium onions, chopped into bite-sized cubes

2 tablespoons diced garlic

4 tablespoons Soy Sauce (low sodium, if you want)

1/2 cup + 3 tablespoons Hoisin sauce

four scallion greens, chopped on a bias

4+ eggs to poach

Udon noodles

4 tablespoons toasted sesame oil + a drizzle

1/4 cup corn starch (to coat the chicken with)

*Carrots sliced at a bias, halved bok choy and your favorite veggies could be added to this.  I used what I had on hand in my frig and pantry.

Don't stress, but the prep is the hardest part of the entire meal, and it should not take you longer than fifteen minutes, tops. Boiling the noodles and the cooking part is swift and fun!  Let's get to it.  

Add the toasted sesame oil to a wok or high sided skillet over medium-high heat.  My stove top's burners get twice as hot as the settings, so go with however your stove top is.  If you are using gas, go with medium-high. Add the garlic immediately and stir around until aromatic. Do not let it brown.  Move the garlic aside and add the corn starch coated chicken bites. Let it cook about three minutes per side. Add the soy sauce and stir well to coat the chicken. *If need be, add a little more oil, vegetable oil or sesame oil, whatever has a safe high heat point.  

Meanwhile, add about four quarts of water in a pot over high heat. Do not salt the water like you would Italian pasta. 

Continuing with the chicken, add the onions and stir vigorously.  You do not want limp onions, just not too freshly crisp, either.  Add the hoisin sauce and stir to coat everything. Reduce the heat to medium and let all the flavors to marry. Just keep an eye on it and stir to keep from too much burning. Some burning is good as it adds a totally flavorful char taste. 

 

When the water gets to a roiling boil, add the udon noodles and stir so it does not stick. Udon cooks much faster than Italian pasta. Keep an eye on it. I have learned that it is much better to remove the cooked udon or ramen with a utensil rather than drain and plate or bowl from a colander. 

I also add a little drizzle of toasted sesame oil to the bottom of the bowls for extra flavor. 

Now for the eggs.  You cannot serve udon or ramen without eggs, stirred or whole.  I used a ladle to poach the eggs. I drizzle sesame oil to the ladle for each egg and lowered the ladle into the hot water AFTER the udon had been removed, and when the egg whites turned white, I allowed some hot water into the ladle, then, after a few seconds, turned the ladle to allow the egg to slip into and finish in the boiling water. Add one or two eggs per bowl. *Tip:  add garlic powder and/or a couple of tablespoons of soy sauce to the water to flavor the eggs, if you like.  

 To serve, split the udon between two-to-four bowls. Add hefty scoops of the chicken atop the udon noodles. Drizzle with a little soy sauce, if desired. I do. I like it. Finally, add some of scallion greens as delicious garnishment.  👼

A photo essay......

  

 

 

Thinking Ahead

Hello and welome. This is not a recipe blog post.  It is a "think ahead" post. A couple of weeks ago, influenced by southeast Asian video recipes I'd been watching obsessively, I wanted to try one of my own of my own design.  I had marinated chicken thighs and seared them in a wok. They turned out perfect, as you can see, above.  The fried-noodle-egg part did not. This is the thinking ahead for next time part. First, I used noodles that took forever to boil, but I'd used them because I knew they'd keep their shape, making it easy to transport them to the wok and oil without splashing. Next, I used far too many eggs; again, an influence of those giant woks over wood fire videos.  I will say, however, the flavors were spot on with the onions and garlic. Finally, next time, I will use maybe half of less than half of the eggs and I will use proper ramen noodles and will just need to be careful and plan ahead. No short cuts next time!

Question, gentle readers:  What other ingredients would You add to this?  I'd ❤ to hear from you!  Thank You!

~ Martin

In-House Cook

Key Falls, Brevard, North Carolina

A weekend ago. 

Basic Fried Garlic Chicken and Fried Rice

 

Fried Garlic Chicken and Fried Rice

To be honest, this dish is the basics of fried chicken and fried rice.  Both can be "doctored up" as I am likely to say often. I normally blog when I have made something before and have made it better than my first time, but I thought, this meal is simple and delicious for a quick, flavorful meal. I will share with you ways I think you can "doctor both up".  In the meantime, this dish is easily made within 40 minutes any busy weeknight.  Let's get to it, shall we?

Ingredients for Garlic Fried Chicken

1 package of six boneless/skinless chicken thighs

1 cup flour

2 tablespoons garlic powder or granulated garlic

1 rounded tablespoon granulated onion

1 teaspoon garlic salt

1 teaspoon black pepper

1+ cups vegetable oil or grape seed oil*

Ingredients for basic Fried Rice

2 cups cooked white rice*

4 eggs, whisked

3 tablespoons soy sauce

1/4 cup vegetable or grape seed oil*

1 teaspoon black pepper (my preference)

***********

Before we go any further, let's talk about how to doctor up the chicken.  First, I do not use a dredging station for this particular chicken.  I add the cup of flour to a dish and thoroughly whisk in the other dried ingredients. You could, however, set up a dredging station:  flour, whisked eggs, flour again and then fry.  Or, you could create a seasoned tempura batter and fry. I would use the same dried ingredients for each version. 

Next, let's perk up my basic fried rice to Awesome fried rice.  I normally use scallions, the white part of three scallions in the initial cooking and add the greens at the end for a pop of color and flavor. Many people add diced carrot and peas.  I am personally not partial to either, so I purposefully leave it out every time. I like to use small bits of bamboo, fresh slivered garlic and ginger, and a meat. I enjoy chicken, beef or pork. I usually start cooking the meat (unless it is a leftover, already cooked). I also like to add a few dashes of toasted sesame oil along with the vegetable oil. 

*Grape seed oil holds up to high heat and helps enhance the flavors. 

**I enjoy using my rice cooker, but, when dinner is running late, I always have packets of rice on hand in the pantry. They come in jasmine or Basamati, which I use for fried rice, or chicken, Spanish rice and several other flavored packets. These are a great short cut when needed. 

Finally, I love to use Garlic Chili Paste or oil as a garnish to the bowl or plate for the completed meal. You must use whatever your favorites are!

Basic Fried Garlic Chicken

Add one cup of flour to a plate along with other dried ingredients.  Whisk thoroughly.  Place one piece of chicken at a time to the seasoned flour.  It coats pretty easily, you'd be surprised!  Meanwhile, add the oil to a wok or skillet over medium-high heat. When the oil begins to ripple, add only three chicken pieces at a time so as not to crowd the wok or skillet and drastically lower the oil temperature (should be about 350-degrees F). Cook each piece about four minutes per side; if the pieces are larger, five minutes. Each side should be golden brown and 165-degrees F internally to be done. Place the chicken on a rack to drain any extra oil. Cover when done. 

Meanwhile, add the oil to a wok or skillet.  Add garlic to the oil and when the oil begins to ripple, remove the garlic so it does not burn. Add fresh meat at this point to cook if you are using it. The garlic flavors the oil. Mmm!  Add the two cups of rice and break it up. Add the onion and the garlic and any other veg you wish to add (even peas and carrots, if it pleases you 😉) and vigorously stir to incorporate all of the ingredients.  While the rice is cooking, whisk the eggs and drizzle them over the rice.  Let it cook for minute or two and then stir it all together again. Add the soy sauce and a tablespoon of garlic chili oil or paste and yes, stir!

The rice and egg and all should easily break up and not be sticky. If it is, cook it a little longer and continue to break it all up. 

Add scallion greens or even fresh cilantro to garnish and flavor the rice, and even the entire dish. I like to add small dollops or drops of garlic chili paste or oil around the plate and on the food to knock the flavor palette up a notch. 

I did not have fresh cilantro nor scallions to garnish my plate so I sprinkled dried parsley as a garnish. 

And here we are!  This dish feeds three big appetites or six average appetites.  

Thank You for visiting! I appreciate your time and consideration. Now....Go Cook For Someone You Love❤

~Martin

In-House Cook

Some of my favorite flowers in my garden. Hibiscus Beauty. 

Farm Fresh Pasta Pomodoro Sauce

 

Farm Fresh Pasta Pomodoro Sauce

There is nothing like a totally farm fresh pasta sauce. This is a short recipe and blog post. No stories, no anecdotes, just a simple to prep and cook tomato pasta sauce.  Not a thing is canned. Let's get to it, shall we?

Ingredients

2 pints grape or cherry tomatoes, washed

1 onion, medium chop

4+ garlic cloves, finely chopped or disc cut

2 tablespoons each, fined chopped:

rosemary, thyme, basil, oregano+ 6 full leaves basil

3 tablespoons extra virgin olive oil

salt and pepper

The prep is both the easy and the hard part.  You can halve to the tomatoes or not, slice the garlic as you wish. I added a + on the garlic because, if you are like me, you want six-to-eight cloves of garlic. I have a friend's recipe that calls for forty, yes, 40 cloves of garlic!!!  In addition, dicing the herbs is the largest task. It's also the most aromatic and peaceful task. Watch your fingers, though!

Now, in a large high-sided skillet or pot, add the evoo over medium-high heat. When the oil ripples, add the onion, a pinch of salt, and stir to coat the onions with the oil and salt. About three minutes late, the onions will start to soften.  Add the garlic and stir to thoroughly mix the onion and garlic. The aroma is life-changing!  After three more minutes, add all of the tomatoes and half of the diced herbs. Save the full basil leaves for last; stay tuned. 

Finally, add the remaining herbs and stir everything together, bring to a simmer, reduce the heat, cover and allow to simmer on low for twenty minutes. Add some of the fresh basil leaves before covering.  Add more fresh leaves after simmering, as it's pretty. 

I served these (new to me) ravioli that were stuffed with beef. I should have either gone with a more dainty pasta or plated them very differently, but, live and learn. That is life, yes?  No matter, the huge, thick ravioli and my pasta sauce worked very well together, enhancing each other's flavors. Overall, I was pleased with this dish.  

I hope you enjoyed this very simple dish.  Note:  If you do not have or want to get all fresh herbs, you can certainly use dried Italian seasoning!  Now, Go Cook For Someone You Love! ❤

Thank you so much for your visit! 

~ Martin

In-House Cook

My furmily: Foley and Banjo❤