Sweet and Sour Sauce

Ingredients:

• 1 cup pineapple juice
• 1/3 cup water
• 3 Tablespoons vinegar
• 1 Tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 Tablespoons cornstarch

Directions:

1. Combine all ingredients in a sauce pan.
2. Cook over medium heat until thick. stirring often.
3. Pour over chicken, meatballs, smoked sausage, veggies, etc.

~Recipe adapted from food.com

Chicken Pot Pie Ragu

Prep: 15 min
Cook: 35 min

Ingredients:

• 3 tbsp butter, divided
• 1/4 cup panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 1/2 tsp. chopped fresh tarragon
• 12 oz. extra-wide egg noodles

Directions:

1. In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
2. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften., about 3 minutes. Add flour and stir until vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally until the chicken is cooked through, about 8 minutes; season.
4. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al delte; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and remaining 3/4 tsp tarragon.

*I used a smaller amount of whole milk instead of heavy cream. 

*I also used a smaller amount of dried tarragon instead of fresh. When using dried herbs the flavor is stronger, so you'll want to use less. 

~Recipe adapted from Everyday with Rachael Ray; November 2016

Chicken & Dumplings

Yields: 6 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon butter
• 2 1/2 pounds skin-on, bone-in chicken pieces
• Salt and freshly ground black pepper
• 1 cup chopped celery
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 1/2 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
• 3 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 cups low-sodium chicken broth
• 1 teaspoon sherry

For the dumplings:

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) butter, melted
• 3/4 cup buttermilk, at room temperature
• 2 tablespoons minced fresh parsley, plus more for garnish

Directions:

1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4  to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately with additional minced fresh parsley.

*If you don't have buttermilk, measure the amount of milk you need and add a dash of vinegar.

**The addition of sherry at the end of the recipe is optional but I think it really gives a unique and delicious depth of flavor to the soup. Do Not buy "cooking sherry," as it has added salt, etc., and also don't buy sweet sherry. A regular bottle of medium dry sherry is what you are looking for, and it will last indefinitely in the pantry.

~Recipe from fivehearthome.com

Beef Stroganoff

Ingredients:

• 12 ounces egg noodles
• 2 Tablespoons salted butter
• 2 Tablespoons olive oil
• 1 pound sirloin steak, cur into small cubes
• salt and ground black pepper
• 8 ounces mushroom caps, halved
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 1/2 cup Brandy or Sherry
• 2 1/4 cups beef stock
• 2 Tablespoons cornstarch
• 1/4 cup sour cream
• 1 heaping teaspoon Dijon mustard
• Chopped fresh parsley, for serving

Directions:

1. For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
2. For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
3. Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onion until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
4. Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
5. To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
6. Serve the stroganoff with the noodles, and sprinkle with the parsley.

~Recipe from Ree Drummond on Foodnetwork.com

Smothered Chicken with Mushroom Gravy

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 Tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• salt and pepper, to taste

Directions:

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is also amazing on mashed potatoes).

~Recipe from melskitchencafe.com

Mushroom Florentine Pasta

Ingredients:

• 8 ounces linguine pasta, uncooked
• 3 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

Directions:

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

~Recipe from shewearsmanyhats.com

Crockpot Beef Stew

Ingredients:

• 2 Pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions:

1. Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

*I forgot to add the peas and corn but it was still very good.

~Recipe from familyfreshmeals.com

Pea and Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup peas
• 1/4 cup lemon juice
• 1/2 cup Parmesan
• 3 cups vegetable stock
• 2 Tablespoons butter

Directions:

1. Warm stock in a small sauce pan.
2. Heat a large sauce pan on high. Add butter and rice. Cook till the rice starts to brown and smells nutty.
3. Add a couple ladles of stock into rice, stir around a few times. Let sit until liquid is mostly absorbed. Add another ladle of stock and stir to combine, let sit until liquid is mostly absorbed. Continue this until you use all the stock and the rice is cooked. (If you find the rice to not be completely done, go ahead and add water until using the same process until rice is cooked through). Note: do not stir contentiously or you'll end up with a starchy mess.
4. When rice is cooked through, add peas (they can be frozen), lemon juice and Parmesan. Stir to combine and serve!

~Recipe adapted from sayrecipes.com

Zuppa Toscana Soup (Copycat)

 

Yields: 6-8 servings

Ingredients:

• 2 tsp olive oil
• 1 lb Italian Sausage (casing removed if necessary)
• 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/8 to 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds
• 1/2 salt, then to taste
• 1/2 tsp freshly ground black pepper
• 1 cup lightly packed kale, chopped into bite size pieces
• finely shredded Romano cheese for serving, optional

Directions:

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels leaving 1 tsp fat in pan, set sausage aside.
2. Add diced bacon (being sure to separate pieces from each other if you stacked them when slicing) to fat in saucepan, return to heat and saute 5 minutes, stirring occasionally.
3. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through (not crisp) and onions are tender, about 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. 
5. Bring soup just to a boil then reduce heat to medium-low and stir in half and half, kale and cooked sausage. Cover saucepan and simmer 25-30 minutes, stirring occasionally, until potatoes are very tender. Use a spoon or ladle to remove excess fat from top of soup if desired.
6. Serve warm topped with Romano cheese.

Recipe from Cooking Classy

Hash Brown Casserole

Prep time: 15 min
Cook time: 55 min

Ingredients:
2 Tbs butter
3 cloves garlic, minced
One 6-ounce slab country ham, diced
1 small onion, finely chopped
salt and black pepper
2 Tbs all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 1/2 cups shredded sharp Cheddar
One 22-ounce package frozen shredded hash brown potatoes
3 green onions, thinly sliced

Directions:
Preheat oven to 350°F. Add the butter to a large heavy skillet. Once foaming and melted, add garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.

~Recipe via The Neelys at foodnetwork.com

Spaghetti Squash with Thick Bolognese Sauce

Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F

Ingredients:

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 Tbs olive oil, divided
• salt & pepper
• 1/2 cup grated Pecorrino Romano cheese
• 1/4 lb thickly sliced pancetta or bacon, chopped
• 1 1/2 lbs ground sirloin or turkey
• 1 carrot, peeled &but into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4  cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup basil
• 1/2 cup parsley

Directions: 

1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they're cut-side down and roast until it's tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at rachaelray.com

Grandma Iona's Meatloaf

Prep. time: 5 minutes
Cook time: 1 1/2 hours
Makes 2 loafs

Ingredients:
Loaf:
2 1/4 lb ground beef
2 cups dried bread crumbs
2 1/4 cup milk
2 eggs
1/4 Cups minced onion (I use dried)
1/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp garlic powder
1 1/2 Tbs Worcestershire

Sauce:
1/2 cup Ketchup
1 Tbs Brown sugar
1 tsp yellow mustard
1 tsp liquid smoke

Directions:
1- Mix loaf ingredients in bowl
2- Bake at 350°F for 1 1/2 hours
3- After 1/2 hour drain fat and apply some the the sauce to the top.
4- serve with remaining sauce

**I often cut recipe in half to make only one loaf for dinner.

Butternut Squash Risotto

Serves about 4
Time to cook: 20-30 minutes

Ingredients:
1 butternut squash
4 tbs olive oil
5 cups vegetable stock (I used chicken stock)
3 tbs butter
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, minced
1 bay leaf
1 tsp thyme
1 1/3 cup risotto rice (I used Arborio)
1/2 cup white wine
1/2 cup Parmesan cheese, grated

Directions:

1. Heat oven to 400°F. Peel the squash and seperate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly with salt and pepper and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a medium pan,set over a low heat. Drop in squash and leave to gently poach.
2. While the squash is roasting, warm a large-size pan (or dutch-oven) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 min. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently every minute and at each addition of stock. The idea is to encourage the rice to absorb the liquid and soften, but also give its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened.Mash it up with the remaining stock and stir into the risotto.
4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. 

*original recipe served 2, I increased rice and stock (as shown in ingredient list above) to serve 4. 

~Recipe via Good Food magazine, October 2009