walestable.com

Slow Cooker French Chicken with Mustard and Kale

September 28, 2021 No Comments

Slow cooked chicken simmered in white wine, mustard, and cream, with kale, shallots, and parmesan. I truly love this with mashed potatoes, but baked rice or polenta are a great base too.

A favorite slow cooker recipe that feeds a crowd and works for those busy weeknights most are experiencing this time of year. This is a Half Baked Harvest gem – Tieghan Girard calls this “Slow Cooker French Wine and Mustard Chicken”. https://www.halfbakedharvest.com/slow-cooker-french-wine-and-mustard-chicken/, which fits but I changed the name a touch to reflect the flavors I find make the dish. I absolutely love this, and you will too.

Simple ingredients here, so quality is key. Searing the chicken is important, imparting flavor and texture to the chicken, more than most slow cooked recipes I’ve tried. The Sauce is simply thrown in and stirred, toss the chicken in with a few pats of butter and close the lid.

Slow Cooker French Chicken with Mustard and Kale

Print Recipe

Slow cooked chicken simmered in white wine, mustard, and cream with kale, shallots and parmesan.

Course dinner

Cuisine American, French

Prep Time 20

Cook Time 3

Total Time 3 30

Servings 6

Cost $25

Equipment

slow cooker

Ingredients

4-6 split chicken breasts, skin on, deboned roughly 2.5 lbs
kosher salt and black pepper
2 Tbsp chopped fresh thyme leaves, divided in half
1 1/2 cups dry white wine I like Pinot Grigio
1/2 cup heavy cream, or full fat canned coconut milk
3 Tbsp dijon mustard
3 Tbsp whole grain mustard
3 shallots, thinly sliced
3-4 cloves garlic, smashed, peeled, and minced
2 Tbsp Olive oil
3 Tbsp butter
1/2 cup grated parmesan
1 bunch tuscan kale, stemmed and roughly chopped

Instructions

Start by seasoning the chicken liberally with salt and black pepper, and 1 Tbsp of the chopped fresh thyme. Let the chicken rest and come close to room temp while you preheat a 12 inch skillet (cast iron works great here) to medium high heat.
In the basin of your slow cooker, combine the ingredients for the sauce - white wine, cream or coconut milk, both mustards, shallots, garlic, and the remaining Tbsp of thyme. Stir until you see everything come together.
When the skillet is hot, add 2 Tbsp of Olive oil, and sear the chicken, skin side down first, for roughly 3 minutes a side, looking for a golden crust. Be careful not to overcrowd the pan, as the skin will steam rather than get the desired color. I tend to do this in two batches, and keep the chicken on a plate to the side in between. When done, place all the chicken into the sauce in the slow cooker, keeping the skin up and out of the liquid. Add any remaining juices from the plate too - even if just a tablespoon of drippings, they hold incredible flavor. Throw the butter into the top in a few pieces, cover and cook on high for 2 1/2-3 hours. Cook time will depend on the size of your chicken breasts.
At the end of the cook time, remove the chicken to a plate, and toss the kale and parmesan into the cooking liquid. Cook on high for another 5-10 minutes until the kale is wilted. Then put the chicken back into the sauce, and serve as you like. I like this dish over baked white rice, mashed potatoes, even polenta. It also holds up on it's own with a side of salad.

Notes

This recipe is taken from Half Baked Harvest, Tieghan Girard's incredible food blog - she calls it "Slow Cooker French Wine and Mustard Chicken" - I have only made minimal tweaks, but renamed it as I think it claims the true flavors of the recipe more.

You can make this with skinless chicken breasts, but I highly recommend using skin on - it's easy to de-bone chicken breasts if your butcher doesn't offer it cut this way.

Sweet

Dark Chocolate Homemade Peppermint Patty Brownies

September 24, 2021 No Comments

Dense, dark chocolatey brownies stuffed with mini peppermint patties – chocolate mint perfection!

It’s Friday. These brownies are ridiculous. Anyone can take a box of brownie mix and put it together in minutes, and they are good. But these. These are ridiculous. And they aren’t hard to make. They are hard to stop eating.

The ingredients are simple, rich, and easy to throw together. The only thing you might need at the store is the peppermint patties, unless you keep bags of those on hand! And don’t use anything organic or knock-off. Peppermint Patties here only.

Dark Chocolate Homemade Peppermint Patty Brownies

Print Recipe

Dense dark chocolatey brownies surrounding mini peppermint patties

Course Dessert

Cuisine American

Keyword peppermint patty brownies, mint brownies, chocolate brownies with mint

Prep Time 5

Cook Time 38

Total Time 50

Servings 12

Cost $8

Ingredients

3 sticks butter, melted and cooled slightly plus more at room temp for greasing the baking dish
3 cups sugar
4 xl eggs
2 cups flour
1 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp kosher salt
16-20 small peppermint patties

Instructions

Preheat oven to 350 degrees, and center an oven rack for baking.
Using about a tablespoon or two of room temp butter, grease a 9x13 baking dish, especially the corners. Line with a piece of parchment paper as well, as these are hard to get out of the pan sometimes!
In a large bowl, combine the melted butter with the sugar, using a whisk, and slowly add the beaten eggs. In a smaller separate bowl, mix the dry ingredients, flour through salt, and then slowly add those to the wet, whisking and then switching to a spatula. Don't over-mix - stir only until fully combined.
Cover the bottom of the lined baking dish with a thin layer of the brownie batter - you want to reserve more than half of the batter for topping. Lay the peppermint patties on the batter, slightly pressing to adhere, but not pushing down to the bottom of the baking dish. It's best to avoid the edges of the dish with the peppermint patties, as they can stick when baking if not surrounded by batter. Then add the rest of the batter making sure to completely cover all the candies. Any candies that are not covered with batter will get rock hard in the baking process.
Bake at 350 for about 38-45 minutes. It will be hard to tell with a knife if the batter is set, given there is melted candy inside. The best way to tell is to shake the pan gently and if the center is fairly set, you should remove the pan. You don't want to overbake these, and their thickness means carry over cooking will help solidify as they sit. Also, underdone brownies are just better. Cool COMPLETELY in the pan, on a baking rack, and then cut into small squares.

Notes

This is a recipe that has been adapted from several all over the internet, but the closest is the All Recipes version. I use butter instead of margarine (gross), and vastly reduced the cooking time. Other than that, thanks for the recipe!

This is something we tend to make at the holidays, but there's no bad time for a peppermint patty brownie!

Appetizers/Snacks, Dinner, Lunch

Turkey Burger Sliders

September 21, 2021 1 Comment

Oprah’s favorite turkey burgers, downsized and done right! Hands down the winner for all turkey burgers I’ve come across. These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!

This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger. It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa! She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!

Turkey burgers get a bad rap, and they often should. Unusually dry and bland, they can taste like cardboard. These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly. They are easy to prep in advance and cook later, as they benefit from resting in the fridge. They also freeze well, which makes them a great make ahead meal for busy weeknights. They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately. (I forgot to put the lemon in this pic!)

Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders. It’s a fun meal that makes a great leftover after school snack too, when downsized like this. The ingredients to the right are for serving and topping – including the TJ’s slider buns.

Turkey Burger Sliders

Print Recipe

Oprah's favorite turkey burger, downsized and done right!

Course dinner, Lunch

Cuisine American

Keyword turkey burger, maralago turkey burger, sliders

Servings 6

Ingredients

1/8 cup chopped scallions
1/8 cup chopped celery
1 Granny Smith apple, peeled and chopped
1/8 cup canola oil
1 tsp kosher salt
1/2 tsp black pepper
2 lbs dark ground turkey meat
1 tsp tabasco
1/2 lemon, zest grated and juiced
1/2 cup chopped fresh parsley
1/8 cup mango chutney SEE NOTES**
burger buns I use slider buns from Trader Joe's
12 slices cheddar or Monterey Jack cheese
1/2 cup mayonnaise
2 Tbsp mango chutney
2 dashes tabasco
sliced avocado, for serving if desired

Instructions

To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.

Notes

This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger. I have made a couple of minor adjustments.
The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating. I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!

Appetizers/Snacks

Brown Butter Popcorn

September 15, 2021 2 Comments

Crispy popcorn with nutty brown butter and salt – the perfect after school, or game day snack!

Homemade popcorn doesn’t get enough love. Molly Baz gets it right in her cookbook, Cook This Book, with her recipe simply called “The Right Way to Make Popcorn”. You will never go back. This is the ultimate in buttery salty fluffy popcorn, made with just a dutch oven and a few simple ingredients. It comes together in minutes, it’s incredibly flavorful, and isn’t greasy – the flavors of the butter and salt pop WITH the corn, infusing it throughout. The first couple of times I made this, I thought I burned it – I tested with several different types of oil, and realized the milkfat solids from the butter were toasting, ultimately making the popcorn have that delicious nutty brown butter decadence. I thought about using ghee, but this was the best part! I think Molly suggests using a tsp of ground turmeric to hide that color tint, but it gives it character – so let it ride. You will like it either way.

Brown Butter Popcorn

Print Recipe

Old school popcorn made with the nutty flavor of brown butter.

Course Appetizer, Snack

Cuisine American

Keyword popcorn, brown butter

Servings 6

Equipment

dutch oven

Ingredients

1/4 cup canola or coconut oil needs a high cookpoint
1/2 cup popcorn kernels
1/4 cup unsalted butter
1 1/2 tsp kosher salt

Instructions

Heat 1/4 cup canola or coconut oil in a large dutch oven over medium heat, until shimmering.
Add 1/2 cup popcorn kernels, 1/4 cup butter, and 1 1/2 tsp salt to the pot, swirling until the ingredients are all melted together. Immediately put the lid on, and continue to cook over medium heat, swirling every 30-60 seconds. Cook until you hear 3 second breaks in the popping, then remove from the heat, and tilt the lid about 1 inch, to allow steam to escape will the last few kernels pop.
Pour the kernels into a large bowl, and enjoy!

Notes

This recipe is from Molly Baz's cookbook, Cook This Book, and the recipe is simply called "The Right way to Make Popcorn" - I completely agree. She recommends adding a tsp of ground turmeric, helping to mask the brownish tint from the browned butter - I don't mind that, and leave it out.

Dinner

Roast Chicken with Goat Cheese

September 14, 2021 No Comments

Simple chicken perfection with goat cheese, sun-dried tomatoes, and basil, roasted under crispy skin. This is a dinner that is often requested by all four of my kids, which is a rarity!

This is a classic Barefoot Contessa recipe that I’ve been making for as long as I have cooked. It’s an easy dinner that you can assemble ahead, and roast when you are ready to eat. You can switch up the cheese – I have used Boursin, which gets messy (but delicious!), feta, or even mozzarella. Leave the tomatoes out and sub in some sautéed mushrooms, spinach, or just do the cheese and basil – it’s a great base recipe with lots of variations to work with.

This is another recipe with such few ingredients that the quality really matters – buy the best chicken breasts you can find.

Roast Chicken with Goat Cheese

Print Recipe

Boneless Chicken with Goat Cheese, Sun-dried Tomatoes, and Basil, Roasted under crispy skin.

Course dinner

Cuisine American

Keyword chicken breast, goat cheese, roasted chicken, basil, tomatoes

Servings 6

Ingredients

6 boneless chicken breast halves, skin on
12 oz herbed or plain goat cheese. sliced into discs
12 pieces of sun-dried tomatoes, in olive oil, drained
1 small bunch of large basil leaves
2 Tbsp olive oil
2 tsp kosher salt
1 tsp ground black pepper

Instructions

Preheat the oven to 375 degrees, with a rack positioned in the middle of the oven.
Gently pull the chicken skin up on one side of each breast, and slide in two pieces of sun-dried tomatoes, two discs of goat cheese, and two leaves of basil, stacking and then folding the skin back over the top. You are almost making little chicken presents, stuffed with all these items, and then wrapped in the skin again. Line the chicken gifts up spaced on a baking sheet.
Drizzle olive oil generously over the top of each chicken breast when stuffed, then sprinkle heavily with salt and pepper - there is a lot to season here, so go for it! Toss the baking sheet in the oven, and roast for 35 minutes, until the chicken registers 165 degrees.
To serve, simply cut into the chicken and enjoy - this goes great with a simple green salad or any roasted vegetable.

Notes

This is one of the best healthy dinners from the iconic Barefoot Contessa - a recipe I've been loving for years, and has become a heavily requested repeat by all four of my kids - which is a rare thing!

This can be assembled in advance, but I don't recommend roasting until you are ready to eat.

Dinner

Slow Cooker Chicken Parm

September 9, 2021 1 Comment

Easy, reliable, and incredibly delicious chicken parmesan, topped with Rao’s and mozzarella – the ultimate weeknight indulgence.

September always sneaks up on us, and before we know it, the lazy summer schedule is long gone and life gets back in action – full throttle. Open house nights, kids sports, meetings, and just getting busy with schoolwork all add up to less time to make dinner in those important evening hours. The slow cooker is my best friend in times like this. I have a few great recipes, and this one might just be my favorite. It stands up on its own, can be turned into a pasta sauce, and makes everyone happy ages 2 to 92. It’s a combination of many simple recipes found on-line, and I think it rocks.

The chicken gets breaded, and bakes in the bottom of the dish, topped with marinara (RAO’S!) and shredded mozzarella, and the entire thing cooks into a tender, delicious mess of a meal. It won’t look like your typical chicken parmesan with one piece of chicken per serving, but rather piles of torn chicken bathed in red sauce and gooey cheese, lending itself almost better to a shallow bowl than a plate. Sometimes I like to toss in cooked pasta after finishing the cooking, shredding the chicken into a thick pasta sauce, and topping with a little more shredded cheese and slow cooking until that melts – like a chicken parm lasagna on steroids!

Slow Cooker Chicken Parm

Print Recipe

Incredibly tender and delicious way to cook everyone's favorite chicken dinner - slow cooked with Rao's and mozzarella, topped with fresh basil and red pepper flakes.

Course dinner

Cuisine Italian

Prep Time 15

Cook Time 4

Servings 6 people

Equipment

slow cooker

Ingredients

2 Tbsp Olive Oil
2 1/2 - 3 lbs boneless, skinless chicken breasts
kosher salt and black pepper
1 large egg
1 cup Italian Style breadcrumbs
3/4 cup grated parmesan cheese
1 28 oz jar of Rao's Marinara Sauce
12 oz grated mozzarella cheese
1 sprig fresh oregano, or 1 tsp dried
1 tsp red pepper flakes

Instructions

First, oil the basin of the slow cooker with about 2 Tbsp of Olive Oil. This will both help form a crust, and prevent the chicken from sticking to the sides of the dish.
Rinse and pat dry your chicken breasts - you should have about 5 -6 in total. Season liberally with salt and pepper. In a shallow bowl or pie plate, combine the egg with 1 Tbsp of water, whisking to combine with a fork. In a second shallow bowl, mix the breadcrumbs and grated parmesan cheese. Working with one chicken breast at a time, dip in the egg wash on both sides, and then into the crumb mixture, pressing to adhere on all surfaces. Place the chicken breasts like a puzzle into the bowl of the slow cooker. It's fine if they overlap, but they should cover the base fully.
When the chicken is all in the basin, top with a jar of Rao's Marinara, or sauce of your choice. No need to mix, as this dish cooks in layers and the sauce helps seal the chicken for tender cooking below. On top of the marinara, add a thick layer of mozzarella, top with oregano and red pepper flakes, and put the lid on! Cook on HIGH for 3-4 hours - I tend to find it done around 3 hours or so, but depending on your slow cooker, you may need four hours.
When ready to serve, dig into the chicken and pull out by the spoonful from the top - the chicken will be fall apart tender, so on the plate this won't look like a traditional chicken parmesan breast, but trust me it's DELICIOUS! Serve with extra grated parmesan and freshly torn basil.

Notes

This is my version of a very common internet recipe, that uses parts from several out there - I love this so much I eat the leftovers for breakfast the next day.

This also makes an incredible pasta sauce when shredded - you could even add cooked pasta for the last thirty minutes of cooking and top with an extra layer of cheese.

Appetizers/Snacks, Dinner, Lunch

Make-Ahead Tailgate Dogs

September 3, 2021 No Comments

Hot dogs for a day at the game, the beach, boat, or any other time you want a quick and easy meal on the go. Summer is winding down, so let’s make the most of it and keep things simple. Leave more time for the fun stuff!

This is hardly a recipe, but rather a simple suggestion on how to make a fun picnic lunch for whatever your adventures are this weekend. Nothing tastes better than a hot dog on the beach, but it’s not always easy to bring a grill along for the trip. While this won’t be exactly as hot as a fresh off the griddle dog, it’s close and makes a simple lunch that feeds a crowd of all ages. This could also work in a ski lodge for a mid-day lunch – options abound for how to use this recipe – get out there and enjoy the weekend!

While I won’t take any credit for the recipe (it’s just hot dogs and buns), the method of transport is the key here. If you pan grill or fry the hot dogs ahead, wrap them in foil, and then stick them all into a cooler, it becomes a traveling warming oven, and works exactly as you would hope – to keep your hot dogs hot!

Make Ahead Tailgate Dogs

Print Recipe

Hot Dogs for the road, grilled and wrapped for the perfect lunch on the go!

Course Lunch

Cuisine American

Keyword hot dogs, make ahead, picnic food

Servings 10

Equipment

a small to medium sized cooler, for keeping the hot dogs warm

Ingredients

16 hot dogs
4 Tbsp butter
16 hot dog buns
mustard and onions for serving

Instructions

Preheat a cast iron skillet, grill pan or fry pan over medium heat, melt 2 Tbsp of the butter, and cook the hot dogs until golden brown and slightly blistered, about 7-8 minutes total, turning every few minutes for even cooking.
Remove the hot dogs from the pan, and grill the buns in the remaining butter in the pan, about 30 seconds a side. Assemble the hot dogs individually, and wrap each fully in it's own tinfoil package. Stack the wrapped hot dogs into a cooler (withOUT ICE!), which will become a warmer for the hot dogs - they should stay warm for several hours, depending on the quality of your cooler.
Enjoy with the toppings of your choice!

Life is short, so let’s eat hot dogs.

Dinner, Lunch

Skillet Pizza with Corn, Bacon and Chives

August 17, 2021 2 Comments

Easy cast iron skillet pizza with summer produce, bacon bits, and mozzarella. This will become your favorite way to make pizza at home.

This one skillet wonder comes together in minutes for an incredibly delicious end of summer pizza that is perfect for lunch, dinner, or a snack on the beach or boat. A quick white pizza gets a dose of flavor from bacon fat in the skillet, making every bite unbelievably good!

This recipe came to me after I purchased ingredients to make homemade corn chowder (that will come soon), and nobody wanted that. So, I switched directions and used much of the same ingredients for this awesome almost-deep-dish pizza. The cast iron skillet is one of my favorite ways to make pizza, as it gives the crust the perfect golden crunch. The only drawback is I have to usually make two to feed my family – other than that, it’s one of the easiest dinners around – this one feeds 4, or 6 as a side or appetizer. The best part is you brown the bacon bits and corn in the same skillet for baking the pizza, so the clean-up is minimal and the flavors are solid.

Skillet Pizza with Corn, Bacon, and Chives

Print Recipe

Easy cast iron skillet pizza with cheddar cheese and fresh summer corn, bacon and chives.

Course dinner, Lunch

Cuisine Italian

Keyword pizza, skillet pizza, corn, bacon, white pizza

Servings 4

Equipment

Cast Iron Skillet

Ingredients

1/2 lb pizza dough at room temperature
4 slices thick cut bacon, chopped
1 ear fresh corn on the cob, shucked
8 oz mozzarella cheese, grated NOT fresh mozzarella
2-3 Tbsp grated Pecorino cheese
1 tsp red pepper flakes
2 Tbsp chopped fresh chives
1 tsp torn basil, for garnish

Instructions

Preheat the oven to 500 degrees, with a baking rack set in the middle.
Heat a 11-12 inch cast iron skillet over medium heat, and add the chopped bacon to the pan to brown. As the bacon nears finishing, add the corn cob to the skillet, to sear it on all sides in the bacon drippings. If you have very fatty bacon, you can remove some of the fat before adding the corn - you don't want this to be oily.
Remove the bacon bits to a paper towel lined plate, and finish searing the corn on all sides until slightly cooked through and golden brown in spots. Remove the corn when finished, and set aside to cool. When the corn is cooled enough, holding the cob sideways on a cutting board, remove the cooked kernals for topping the pizza. I use a chef's knife, rolling the corn cob around to remove all the corn.
Leave the pan on a very low heat while you stretch out the pizza dough. If there is a lot of reserved fat in the pan, wipe some out, but a little oil or grease is part of the key to making this incredibly crispy crust.
Using the heat of your hands, stretch out the pizza dough. You may need to use a little flour to keep it from sticking. Alternatively, you can roll the dough out in a traditional way - I find my hands to do the trick with this one. You want a disk that fits in the bottom of the cast iron skillet - it doesn't have to be perfect, but stretch it out to the sides as best you can.
Make sure you have all of your toppings ready to go - this needs to be assembled fairly quickly as it starts to cook in the pan. When you are ready, add the pizza dough into the skillet (still with the bacon grease!), being careful to spread it out without burning yourself. The skillet is still hot!
Working quickly, add the shredded mozzarella, the red pepper flakes, and the pecorino, spreading the ingredients all the way to the edge. This cooking method lends to a big bubbled crust, and I like it to have cheese on top! You can let the crust cook for a minute or two over the low heat. Using pot holders, remove the skillet from the burner, and place it in the center of the oven, cooking for about 12 minutes. The pie will be puffed and golden brown when finished.
When done baking, remove the skillet cafefully with the pot holders again, topping the pizza with the crumbled bacon and chives. You can serve this pizzza hot right out of the skillet, or almost like a cheesy bread at room temperature. It should be very easy to lift out of the skillet, when you want to.

Notes

This pizza uses a method of cooking that almost fries the bottom of the crust, leading to a tasty finished dough all the way through - it works with all toppings!

Dinner

Welcome Home Pasta

August 6, 2021 3 Comments

The Ultimate delicious, easy pasta that cooks in minutes and tastes like home.

Pasta with sausage, sauce and herbs, so simple and quick; so easy it’s almost not a recipe. And seriously delicious! Summer, like the rest of the year, seems to be a time when everyone is moving in different directions in our family. This pasta has been on repeat for occasions when we find ourselves coming together again, and don’t necessarily have the time or energy to cook something elaborate. It was my father-in-law who came up with the name – I think it’s perfect.

I first made this for dinner in June when we had been out of town for a few days, and upon returning, stopped by a farm on the way home from picking up our dog. The market has the most incredible produce, meats, cheese, eggs, etc… It was the only stop I needed that night to cure our empty fridge situation, and inspire the pasta recipe here. I threw in a spinach and cucumber salad and dinner was done in about 15 minutes. I should mention that my 12 year old son has perfected this recipe too – it’s that simple.

The recipe works with whatever kind of sausage you choose – just remove it from the casings and crumble it as you brown it with the onions. You could use ground meat as well (chicken, pork, beef), and just add some extra seasoning to amp up the flavor – I would suggest oregano, garlic, and more red pepper flakes. You could also keep it plant based and just use some chopped zucchini in place of the meat.

Welcome Home Pasta

Print Recipe

Ultimate fast, easy, and DELICIOUS - the perfect homecoming dinner.

Course dinner, Main Course

Cuisine Italian

Servings 6

Ingredients

2 Tbsp Olive oil
3 links of sausage - chicken or pork, spicy or sweet About 1 - 1 1/2 lbs total
1 small white or yellow onion, diced
3 cloves garlic, minced
1 tsp red pepper flakes
1 28 oz jar of Rao's Marinara Sauce
1/4 cup chopped fresh basil, plus more for garnish
1 Tbsp chopped fresh oregano
salt and pepper to taste
1 lb. dried pasta
1/2 cup grated parmesan, plus more for garnish

Instructions

Boil a pot of water for the pasta.
Break the sausage meat out of the casings. Heat a large stock pot or a dutch oven over medium high heat, and add the olive oil. Add the sausage, breaking up as you cook it almost all of the way through. When almost done, add the onion to the pan, continuing to break up the sausage meat. The idea is to give it a similar consistency to ground beef almost, so the sausage is distributed throughout the sauce at the end.
When the sausage is fully cooked, and onions translucent, add the garlic, red pepper flakes, salt and pepper, and cook for one minute, being careful not to burn the garlic. Add the jar of sauce, and simmer over low heat while the pasta cooks.
Cook the pasta according to package directions, al dente. Drain when finished, reserving a cup of the cooking water in case you want to thin the sauce. Add the cooked pasta directly to the sauce in the large pan, stirring to combine. Thin to your liking with the starchy pasta cooking liquid.
Turn off the heat, and add the parmesan, basil, and salt and pepper again if needed. Likely you won't need much extra seasoning, with the sauce and sausage. Serve in large shallow bowls with extra parm and freshly torn basil. I like a little extra red pepper flakes on mine.

Notes

The beauty of this pasta is the simplicity and ease of a home made meal that is filling and delicious in literally minutes. Make sure you use good quality ingredients here - house made sausage is available at almost every grocery store these days, and makes a huge difference.

If you use chicken sausage, you may need a little extra oil at the outset, as pork sausage has more fat that renders in cooking.

I find that the trickier the pasta shape, the more the chunky sauce clings to it - find the fun stuff!

Dinner, Lunch

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

August 2, 2021 No Comments

Simply grilled fresh striped bass with a homemade cucumber and creme fraiche tartar sauce – a classic from Cru Nantucket!

When your boy catches fish… you open up the Cru Nantucket cookbook and get grilling. This recipe is simple and fresh, easy and light, and a touch decadent with a creme fraiche tartar sauce, made with tons of herbs and grated cucumber. These are the ingredients that let the main ingredient shine – as it should. The first step to this recipe, requires either a good fish market, or better yet, a great friend who knows where the fish are! We are lucky to call this guy exactly that – JB a legit friend with superb fishing benefits. Please note – the fish pictured was let go, as it was above the allowed size, but don’t worry, they caught another one that was just perfect!

The best part about fresh fish is you really don’t have to do much to it for dinner to be incredible. Turning to the experts, I found this recipe in the Cru Nantucket Cookbook. I made a couple of minor tweaks, and this recipe will work for most white fish you can grill – halibut, swordfish, even lobster if you are up for that. Classic summer flavors that just make the fish taste more like itself and fresh.

I think what sold me on this recipe was the counterpart – the cucumber tartar sauce. It’s not just a condiment, but the second star of the dish – boosted with the richness of creme fraiche (the Cru version recommends mayo, but I like the tanginess of the CF) and literally tons of herbs, grated cucumber, and lemon zest, it’s like a tatziki on steroids. It pairs well with the fresh fish, but you could imagine this on a bun with fried chicken, grilled veggie’s or even the old stand by of a frozen fish stick – elevate the ordinary!

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

Print Recipe

Simply grilled striped bass fillets with a creamy cucumber tartar sauce

Course dinner, Lunch, Main Course

Cuisine American

Keyword grilled striper, striped bass, tartar sauce, grilled fish

Servings 6

Ingredients

2-3 lbs striped bass fillets
1/2 lemon, to squeeze over the fish when done cooking
flaked sea salt for finishing

Grilled Fish Marinade

1/2 cup chopped chives
1/2 cup chopped fresh parsley
1 Tbsp lemon zest
2 cloves garlic, smashed and minced
1/2 large shallot, minced
3 Tbsp olive oil
1 tsp red pepper flakes
salt and pepper

Creme Fraiche and Cucumber Tartar Sauce

1 hothouse cucumber, sliced in half, seeds removed
8 oz creme fraiche
1/4 cup chopped parsley
1/2 cup chopped chives
1/4 cup drained capers
1/4 cup chopped pepperoncini
1 tsp lemon zest
salt and pepper to taste

Instructions

Grilled Fish Marinade

Combine all ingredients in a bowl, and stir until well mixed.

Creme Fraiche and Cucumber Tartar Sauce

This is best made in advance. Mix all the ingredients together and rest in the fridge until ready to serve. This will keep for a week in a sealed container.

For the Fish and Preparation

Step one - find yourself a great friend who is amazing at fishing.
Clean your striper filets, deboning if needed - a pair of tweezers works well with this. You can run your hand down the back of the fish to feel for the flexible bones. If they don't pull out easily, do it after cooking - they will slide out easily then.
Coat the fish with the marinade while you preheat your grill to medium high heat. The fish can sit in the marinade for up to several hours in the fridge, but even a 20 minute rest helps with the flavor.
When the grill is hot, coat the grates liberally with a neutral oil (I use canola on a paper towel, and run it over the grill with tongs). The fish can stick to the grill, so this is an important step, as this marinade isn't very heavy on the oil.
Grill the fish, skin side down if you have skin on filets, then flip after 5 minutes or so, finishing with another 5 minutes on the other side. This is a fish you want to cook all the way through - depending on the thickness and the heat of your grill, you may need to adjust the cooking time. You want the fillets to bounce back when touched, and they should flake easily.
Remove from the grill when cooked, and finish with a squeeze of fresh lemon juice (I used half a lemon for ours). Sprinkle with a little flaky sea salt and serve with the cold tartar sauce.

Notes

This recipe is from Cru in Nantucket, a relatively newer restaurant in the Nantucket scene that has literally become legendary - especially for recipes like this. Their cookbook features many fresh fish recipes, and this is a classic. The cookbook is called Cru Oyster Bar Nantucket Cookbook - pretty easy!