Chicken with Sausage
Prep Time: 25 minutes
Cook time: 20 minutes
4 skinless, boneless chicken breasts (4 ounces each)
(Jim Ed prefers to use Springer Mountain Farms chicken in his recipes. They’re
humanely raised and just taste better!)
1/4 cup olive oil
2 cloves garlic, minced
1 small onion, minced
1 link italian sausage, casing removed, crumbled
1/2 teaspoon dried sage or dried thyme
1/2 teaspoon pepper
1 cup dry bread stuffing
3 tablespoons butter or margarine, melted
1 teaspoon paprika
8 toothpicks, soaked in water
Cut a pocket in the meaty side of each chicken breast and set aside. Preheat broiler; grease a broiler pan
In a medium skillet, heat oil over medium-high heat; add garlic and onion. Cook until golden, about 1 minute. Add sausage, sage and pepper. Cook, stirring, until sausage is browned, about 10 minutes. Remove skillet from heat; drain fat.
Add stuffing to skillet. Stir in 2 tablespoons water to moisten; mix until stuffing holds together. Stuff chicken pockets; secure with toothpicks. Brush chicken with butter; sprinkle with paprika. Broil, 4 inches from heat, turning once, until chicken is no longer pink, about 10 minutes per side.
Optional Stove-Top Peppers:
Slice red and green bell peppers into long, thin strips. Cook in olive oil just until tender. Season with a little salt and pepper.
Skillet Chicken Pot Pie with Butternut Squash
Makes 6 Servings
Active: 30 minutes, Total Cook Time: 1 Hour, 15 Minutes
Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you’ll have enough to work with.
¼ cup olive oil
1 cup frozen white pearl onions, thawed
4 garlic cloves, finely chopped
1 Tbsp. Chopped fresh sage
1 small bunch kale, center ribs and stems removed, leaves chopped
Kosher salt, freshly ground pepper
¼ cup all-purpose flour
3 cups low-sodium chicken broth
½ small butternut squash, peeled, cut into ½” pieces (about 1 ½ cups)
½ rotisserie chicken, meat torn into bite-size pieces (about 1 ½ cups)
1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
1 large egg
Place a rack in upper third of oven; preheat to 425 degrees. Heat oil in an 8” cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
Stir in broth, ½-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.
Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 tsp water in a small bowl. Brush pastry with egg wash; cut four 1” slits in top to vent.
Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375 degrees and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
Calories 260, Fat 14 G, Fiber 2 G
Cajun Shrimp-And-Crab Sauce
Makes 6 servings
Prep Time: 20 Min.
Cook Time: 25 Min.
1 pound unpeeled, medium-size fresh shrimp
1/2 (16-ounce) package andouille sausage
1 medium onion, chopped (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 3/4 cups chicken broth
1/2 pound fresh lump crabmeat, drained and picked
1/2 teaspoon Old Bay seasoning
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1/8 teaspoon salt
Hot cooked grits
Peel shrimp, (and devein, if desired), set aside.
Cut sausage into 1/4-inch-thick slices.
Cook sausage in a large skillet over medium-high
heat 5 minutes or until golden brown.
Remove sausage drain on paper towels, reserving
drippings in pan. Set sausage aside.
Saute onion and bell pepper in drippings and olive
oil 8 minutes or until tender. Add garlic, and
saute 1 minute.
Whisk in flour, and cook, whisking constantly,
1 minute or until flour is browned.
Whisk in chicken broth. Bring to a boil; reduce
heat, and simmer 2 minutes.
Stir in shrimp, and cook, stirring occasionally,
4 minutes or just until shrimp turn pink.
Stir in sausage, crabmeat, Old Bay seasoning,
celery seed, black pepper and salt; cook, stirring
occasionally, unitl thoroughly heated.
Serve immediately over hot cooked grits.