Pappardelle Pasta with Italian Sausage ala ~DKBB~

Pappardelle Pasta with Italian Sausage ala ~DKBB~

(original recipe & photo from www.spendwithpennies.com)

8.8 oz. dry pappardelle pasta

1 lb. Italian sausage
2 Tbsp. olive oil
½ onion, chopped
2 cloves garlic, minced
1½ Tbsp. tomato paste
1-2 tsp. red pepper flakes
1 (or more) Tbsp. Italian seasoning
2 tsp. basil
1/3 cup red wine
1 14 oz. can crushed tomatoes (or you can use diced tomatoes)
½ tsp. sugar
½ tsp. salt
½ tsp. cracked pepper
1 cup pasta water (reserved)
Grated cheese of your choice (I use Parmigiano Reggiano)
Fresh basil, chiffonade

• Bring a large pot of water to a boil to cook the pasta.
• While the water is heating, add olive oil to a large pan/skillet.
• Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat).
• Add onions and garlic to the browned sausage; sauté for 1 minute.
• Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize.
• Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer).
• Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes.
• By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water.
• The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste.
• Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary).
• Garnish with grated cheese and fresh basil, tossing well to incorporate.

Blackened Roast Chicken ala ~DKBB~

Blackened Roast Chicken ala ~DKBB~

(original recipe by Sam Talbot)

Photo from People magazine

1 (2½ to 3 lb.) whole chicken

1 Tbsp. smoked and/or spicy paprika

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. kosher salt

1 Tbsp. lemon zest (from 2 lemons)

1 tsp. cayenne pepper

½ bunch fresh thyme sprigs, tied together with kitchen string

¼ cup olive oil

1 small shallot, finely chopped

• Preheat oven to 375° F, or preheat Traeger or grill.
• Remove chicken giblets (save for another use or discard -your choice); rinse chicken off and pat dry with paper towel; place chicken in small roasting pan.
• Stir together paprika, onion powder, garlic powder, salt, lemon zest, and cayenne pepper in medium bowl; cut lemons in fourths and add them and the thyme bundle to the mixture; toss to coat well.
• Heat olive oil in small skillet over medium heat; add shallot and cook, stirring often until tender, about 3 to 4 minutes.
• Add cooked shallot and oil to seasoning mixture; stir/toss well to combine.
• Remove lemons and thyme bundle and place them in cavity of chicken; rub remaining mixture over chicken and under skin on the breasts.
• Roast chicken until thermometer inserted in thickest part of thigh registers 165° F, about 50 to 55 minutes.
• Remove chicken from heat; remove thyme and lemons from cavity; if desired, squeeze lemon over chicken and garnish with untied thyme; let chicken rest for 10 minutes before carving.

Curried Corn Chowder with Chicken ala ~DKBB~

Curried Corn Chowder with Chicken ala ~DKBB~

(original recipe by Kendra Doss in Feb/Mar 2016 Simple & Delicious magazine)

2 Tbsp. butter

1 medium onion, chopped

3 celery ribs, chopped

2 to 3 Tbsp. chopped garlic snapes (optional)

2½ tsp. curry powder

½ tsp. each salt and pepper

¼ tsp. cayenne pepper

1 to 2 tsp. dried parsley

½ to 1 tsp. each turmeric, basil, cumin (as desired)

4 to 5 cups frozen corn

2 medium potatoes, peeled and diced

4 cups chicken broth

½ cup milk

½ cup flour

2 to 3 cups cooked, diced chicken breast (or 2 cans of chicken in water, drained)

• In a Dutch oven, heat the butter over medium heat; add onions and celery (and garlic snapes, if using them); cook and stir until veggies are tender.
• Stir in seasonings; cook 30 more seconds.
• Add in broth, corn, and potatoes and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes (until potatoes are done).
• In a small bowl, whisk milk and flour together until smooth; stir into soup, bring soup back to a boil; cook for 2 minutes or until thickened.
• Stir in chicken; heat through.

Serve in bread bowls, or over rice, or with sliced artisan bread (which you can use as an eating utensil).

Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~

(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef

½ small onion, diced

½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)

½ to 1 small can green chilies, drained (optional)  

½ to 1 small can sliced olives, drained (optional)

1 can Mexican-style diced tomatoes, drained

12 oz. pkg. frozen whole kernel corn, thawed

1 cup shredded pepperjack cheese

½ cup all-purpose flour

½ cup yellow cornmeal

1 Tbsp. sugar

1¼ tsp. baking powder

½ tsp. salt

¼ tsp. turmeric

¼ tsp. cumin

¼ tsp. coriander

½ tsp. dried cilantro

⅔ cup milk

1 egg, beaten

2 Tbsp. cooking oil

• Preheat oven to 350 degrees F.
• In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
• Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
• Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
• For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
• Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.