Fancy Franks and Beans

 Fancy Franks and Beans

1 1/2 lbs lean Italian Turkey Sausage Links
2 pints grape or cherry tomatoes
1 medium onion, thinly sliced
2 garlic cloves, minced or pressed
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1 Tsp. Dried Oregano
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 lb. Kale Roughly Chopped
1 16 ounce can Navy Beans, drained and rinsed

1. Preheat the oven to 375. Arrange the sausage in a 9 x 13 inch baking dish.

2. In a large bowl, toss together the tomatoes, onion, garlic, olive oil, vinegar, oregano, salt, and pepper. Pour the mixture over the sausages.

3. Bake for 30 minutes. Add Kale and beans to the casserole and stir to mix. Bake for 20 minutes, or until the casserole is slightly browned on top. Remove from the oven and let rest for 5 minutes before serving

Brick Chicken with Collard Greens and Easy Scalloped Potatoes

I love chicken!!! So naturally I was pumped about this dish and it doesn't disappoint in the slightest!

Spice Blend

1 tbs ground cumin
1 1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper


Brick Chicken

3 1/2 - 4 lbs Chicken, cut lengthwise in half
2 Tbs. Olive Oil
Spice Blend

1. Preheat the oven 375

2. Brush chicken with olive oil. Rub the seasoning mix into the skin side of both halves of the chicken.

3. Heat a griddle of grill pan over high heat. Place the chicken skin side down on the griddle. Cover the chicken with aluminium foil. Wrap a clean brick in foil and carefully place it on top of the chicken to weight it down and flatten it. (You can also use a heavy cast- iron pot of skillet to weight it down). Sear for 7 to 10 minutes, until the chicken forms a golden- brown skin.

4. Remove the brick and flip the chicken. Place the pan in the oven and cook the chicken for 15 to 20 minutes or until the juices run clear when a thigh is pierced.

Collard Greens

2 Tbs white wine vinegar
2 bunches collard greens, stems removed and cut into bit sized pieces
1 tsp Dijon mustard
1/4 tsp salt
1 tsp pepper

1. Fill a large pot with water and bring to a boil. Add Vinegar and greens and cook for 20 minutes.

2. Drain and stir in the Dijon mustard, salt and Pepper

Easy Scalloped Potatoes

2 Tbs unsalted butter
2 large russet potatoes, peeled and sliced into 1/8 inch slices
1 cup 2% milk
2 tsp kosher salt
1/4 tsp black pepper
2 ounces Gruyere Cheese, grated

1. Preheat the oven to 375. Lightly butter an 8 x 8 inch baking pan or small casserole dish

2. Layer the potatoes evenly in the baking pan.

3. Combine the milk, butter, herbes de Provence, salt and pepper in a small saucepan, and warm over low heat just until the butter melts.

4. Pour the milk over the potatoes and cover with foil. Carefully place the potatoes in the oven and bake for 25 to 30 minutes.

5. Remove the foil and top the potatoes with the cheese. Return the potatoes to the oven and cook uncovered, for 10 minutes, or until the cheese is melted and potatoes are cooked through.

Croque Mama with Marinated Collard Salad

This little open faced sandwich is so yummy.  The Collard Salad is a great complement to this sweet ham!

Croque Mama with Marinated Collard Salad

Croque Mama

1 whole wheat baguette
1 Tbs Dijon Mustard
1 lb thinly sliced lean Black Forest Ham
4 ounces Gruyere Cheese, grated (1 cup)

1. Place a rack in the top third of the oven and preheat the oven to 425.

2. Slice the baguette lengthwise in half and cut each half into 6 equal pieces. Lightly spread some of the Dijon mustard on each piece then top with 1 or 2 slices of ham and the cheese

3. Place in the oven for 10 to 12 minutes or until the bread has lightly browned and the cheese is melted and bubbly.

Marinated Collard Salad

2 Tbs Olive Oil
1/4 cup white wine vinegar
1 garlic clove, minced or pressed
Pinch of red pepper flakes
1 tsp Kosher Salt
1/2 tsp black pepper
1 bunch collard greens, stems removed and trimmed, cut crosswise into thin ribbons
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/4 sweet onion, thinly sliced

1. In a small bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt, and pepper

2. In a large bowl, combine the collard greens, bell peppers, and onion with the dressing then with your hands, gently massage the dressing into the collards to wilt them. Chill until ready to serve.

Chicken and Rice with Fennel and Peppers

So this meal I was very excited about for a couple of reasons. 1. Its a one pot meal! 2. I've never had Fennel before. 3. Its chicken and rice!

This recipe packed so much flavor I'll definitely be cooking this again.  I'm definitely a fan of trying new veggies and the fennel was delicious.  The other great thing about it is its in season, which means its cheap.  I'm on a kick right now where I'm trying to only purchase veggies and fruits that are in season.  Typically this will mean you can buy locally too.

Chicken and Rice with Fennel and Peppers

For the chicken:

1/2 tsp. ground cumin
1 tsp. Paprika
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs
2 tbs. grapeseed oil

For the rice:
1 onion, thinly sliced
1 green bell pepper sliced
1 Fennel bulb, thinly sliced
1 tbs. olive oil
2 cups rice, dry
Heaping tbs. tomato paste
4 cups low sodium chicken broth
1 tsp. dried oregano
1 tsp. ground cumin
1 garlic clove minced
1/2 tsp. salt
1/4 tsp. black pepper

For the chicken:

1. Combine Cumin, Paprika, Salt and Pepper in a small bowl.  Season the chicken thighs on both sides with the spice mix.

2. Heat the oil in a large deep skillet over medium heat. Once it is hot, add the chicken and sea until golden brown on both sides, about 3 minutes per side. Remove from the pan and set aside.

For the Rice:

1. Add the onion, bell peppers, and fennel to the pan, stir to combine, and cook until the vegetables begin to soften and the onions become translucent, about 3 minutes. Remove from the pan and set aside.  While the veggies are cooking slice the chicken into bite sized pieces (don't worry if its a tad undercooked it'll finish cooking in a minute).

2. Add olive oil to the skillet and heat over medium heat. Add rice and stir to coat. Cook the rice until its lightly browned. Add tomato paste and stir to combine.

3. Add chicken and veggies back to the skillet. Pour in the broth and stir to combine. Season with oregano, cumin, garlic, salt and pepper.  Cover and bring to a boil, then reduce to a simmer and cook, covered for 20 - 30 minutes.

 

 

Check back on Friday I'll be Cooking up some Salmon and Bok Choy.