Category: Recipes

One-Pan Wonder – Chicken & Crispy Gnocchi with Spinach (w/Vegan Option)

One-Pan Wonder – Chicken & Crispy Gnocchi with Spinach (w/Vegan Option)

We all need a one-pan wonder from time to time and this one certainly fits the bill. Whether it’s for a special occasion or the middle of the week, this dish is sure to please both the palate and the eye. Note: If you want to make this dish vegetarian or Vegan, you can absolutely skip the bacon, chicken, and cheese by simply swapping in and extra pound of sliced mushrooms. If you do a mushroom medley, it adds a nice complexity to the flavors.

Ingredients

  • 4 slices of bacon
  • 5 oz. sliced mushrooms shiitake, portobella, white button – any mushrooms are fine
  • 1 lb. chicken breast or chicken thighs – bone-in or boneless (if bone-in, cut off bones) cut into chunks
  • 1/4 tsp seasoned salt
  • ground black pepper to taste
  • 1-2 TB Greek oregano & garlic infused olive oil
  • 12 oz package gnocchi if you need gluten-free, be sure to read the package since not all gnocchi is created equal
  • 3 to 4 cups fresh spinach
  • 1/4 to 1/3 cup pesto from a jar or homemade – your choice
  • grated Reggiano for topping

Instructions

  • Add bacon to a cold large skillet and cook over medium heat until crispy. Remove to a clean plate, reserving bacon fat in the skillet. Once cooled, crumble or chop the bacon.
  • Turn up the heat medium-high, season chicken with seasoned salt & pepper. Add seasoned chicken and mushrooms to the skillet and cook until chicken is no longer pink in the center. Scoop chicken and mushrooms onto the plate with the bacon.
  • Add enough olive oil to the skillet to equal about 2 TB of fat. Reduce heat to medium and add gnocchi, arranging in a single layer. Saute until bottoms are golden brown and crispy – about 2 to 3 minutes. Stir, and continue to saute another 2 or 3 minutes until gnocchi are tender and golden brown all over.
  • Turn heat down to low, all fresh spinach, chicken, mushrooms, and crumbled bacon to the pan. Cover with a lid and allow spinach to mostly wilt – about 3 minutes. Stir in chicken, bacon, mushrooms, and 1/4 cup pesto, taste and add additional pesto or black pepper if needed. Allow to cook for another minute before removing from heat and plating. Serve immediately with a sprinkle of grated Reggiano.

Scallion Waffles

Scallion Waffles

A little bit sweet and a whole lot of savory, who doesn't love veggie-filled waffles for dinner?! Thank you to our members Daniel Burnette and his wife, Karen Fullenwider, for this delicious recipe.

Ingredients

  • FOR THE WAFFLES:
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ¾ teaspoon fine sea salt plus more as needed
  • ½ teaspoon baking powder
  • ¾ cup ice water
  • 1 large egg
  • ¼ cup finely chopped kimchi
  • 4 cups finely grated emphasis on finely grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
  • 4 scallions cut into 2-inch-long sections and thinly sliced lengthwise
  • 2 tablespoons cooking oil plus more as needed
  • FOR THE DIPPING SAUCE:
  • 3 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar plus more to taste
  • 1 teaspoon finely grated fresh ginger or garlic optional
  • ½ teaspoon sesame oil plus more to taste
  • pinch of granulated sugar

Instructions

  • Prepare the pancakes: In a large bowl, whisk together all-purpose flour, cornstarch, salt and baking powder.
  • In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
  • In a large nonstick waffle iron over medium heat, heat 1 teaspoon oil. Scoop portions of batter into the waffle iron and cook on medium heat.Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
  • Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

Budget-Stretcher Beef & Noodles

Beef & Noodles

Budget-Stretcher Beef & Noodles

Because eating local doesn't need to mean breaking your budget, I present this super easy beef & noodles recipe using local ingredients. Not only is this budget friendly, but it's flavorful and perfect for these chilly winter days!
Servings: 8
Cost: $2.25 per serving

Ingredients

IFC Ingredients:

  • Ground beef: http://bit.ly/GroundBeefIFC
  • Carrots: http://bit.ly/CarrotsIFC
  • Onions: http://bit.ly/OnionsIFC
  • Egg noodles: http://bit.ly/BearCreekIFC
  • Rosemary: http://bit.ly/DriedHerbsIFC

Ingredients:

  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 1 cup of chopped carrots
  • 1 cup frozen peas
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/3 cup + 3 TB cornstarch
  • 1/2 cup water
  • 12 oz dry egg noodles

Instructions

  • In a medium size sauce pan over medium heat, bring beef broth to a low boil. In a small bowl, combine cornstarch with 1/2 cup water. Slowly whisk in the cornstarch slurry followed by the thyme, rosemary, garlic powder, salt, and pepper. Reduce heat to low and simmer until the gravy thickens to your desired consistency. Turn off the heat and let the gravy stay warm on the burner.
  • Bring a large pot of water to a boil, and egg noodles and cook until the noodles are cooked through – this will take about 10 – 13 minutes. Begin testing the noodles at the 10 minute mark. Drain and return to the pot. Stir in the gravy followed by the frozen peas. (Note: there is no need to warm the peas, the heat from the noodles will perfectly cook them from frozen.)
  • Steam carrots – there are many ways you can do this, I typically opt for the easy way out and put them in a bowl with plastic wrap and microwave for 2 minutes. Stir into the noodles.
  • Meanwhile, cook the ground beef and onions in a skillet, breaking up the beef, until cooked through. Drain off any grease, and stir into the noodles. Taste and adjust salt and pepper as needed.

Notes

Leftovers can be stored in the refrigerator for up to 4 days, or frozen in an air tight container for up to 3 months.

Cincinnati Chili

Cincinnati Chili

Let's talk chili, Cincinnati chili, in particular. When I explain this particular chili to folks, I start by saying it's not the reddish, tomato-based Tex-Mex chili they're used to eating; it's best to think of Cincinnati chili as a mole of sorts since it contains both chocolate and cinnamon. Yes, I know that seems like an odd thing to put on spaghetti or hot dogs, but trust your Recipe Lady on this one, it just works and it works well.


How did this strange dish come to be?


The history of Cincinnati Chili – a heart felt story of two Macedonian refugees who fled to America from Argos Orestiko in order to escape the Balkan Wars in 1921: Macedonian immigrant Tom Kiradjieff created Cincinnati chili in 1922. With his brother, John, Kiradjieff opened a small Greek restaurant called the Empress. The restaurant did poorly however, until Kiradjieff started offering a chili made with Middle Eastern spices, which could be served in a variety of ways. He called it his “spaghetti chili.” Kiradjieff’s “five way” was a concoction of a mound of spaghetti topped with chili, chopped onion, kidney beans, and shredded yellow cheese, served with oyster crackers and a side order of hot dogs topped with more shredded cheese.


The 'ways' of the chili:


Two-way: spaghetti topped with chili

Three-way: spaghetti topped with chili and shredded cheddar

Four-way: spaghetti topped with chili, cheese, and chopped onion

Five-way: spaghetti topped with chili, cheese, chopped onion, and beans


For a Cincinnati coney, substitute a hot dog in a bun for the spaghetti



*******************

IFC Ingredients:


Ground beef

Cheddar cheese

Onions

Crushed red pepper

Hot dog buns

Hot dogs

Ingredients

  • 1 lb ground beef
  • 1/2 TB vegetable oil
  • 1/4 cup chopped onion
  • 2 TB chili powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 bay leaf
  • 1/4 ounce unsweetened chocolate about 1/2 of a square of baker’s chocolate or 3/4 tsp of cocoa powder
  • 1 1/4 cups beef broth
  • 8 oz tomato sauce
  • 1 TB apple cider vinegar
  • 1/4 tsp crushed red pepper flakes or 1/8 tsp ground cayenne pepper

Toppings:

  • Shredded cheddar cheese
  • Diced onion
  • Cooked kidney beans

For serving: cooked spaghetti or hot dogs

    Instructions

    • In a large saucepan over medium heat, add oil and onions. Cook, stirring frequently, until tender, about 6 minutes.
    • Add beef, breaking up with a wooden spoon. Stirring frequently, cook until browned.
    • Add chili powder, cinnamon, cumin, allspice, cloves, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Add the bay leaf and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
    • Remove bay leaf and serve over cooked spaghetti with the toppings of your choice, or on hot dogs.

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for 4 days; or, frozen in an airtight container for up to 9 months.

    Egg Nog French Toast

    Egg nog is one of those holiday traditions that many of us look forward to as soon as the air turns crisp in autumn. This decadent French toast allows you to extend that tradition to brunch! Whether you’re making breakfast for a crowd, or a cozy morning for two, this French toast will quickly become one of your favorites. –Robin

    Egg Nog French Toast

    Ingredients

    French toast:

    • 1/2 loaf of brioche or other dense bread, but I highly recommend using brioche, sliced into 1" thick slices - about 5 or 6 slices
    • 1 1/4 cup of egg nog
    • 1 to 2 TB rum or bourbon add to your personal preference (optional, but recommended)
    • 2 TB whole milk
    • 3 large eggs
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla exract
    • About 3 TB ghee
    • Whipped cream see below for fresh whipped cream for serving
    • Maple syrup for serving

    Fresh whipped cream:

    • 1 cup heavy cream
    • 1/4 tsp vanilla extract
    • 1 tsp powdered sugar

    Instructions

    Whipped cream:

    • Using a hand or stand mixer, whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Set aside until serving time.

    French toast:

    • Combine the egg nog, rum or bourbon (if using), milk, eggs, cinnamon, nutmeg, and vanilla extract. Whisk until the eggs and milk are completely combined with the egg nog.
    • In a large skillet or griddle over medium heat, melt about 1 tsp of ghee per toast slice.
    • Dunk the bread slices into the egg nog mixture and allow to soak for 10-15 seconds per side (more or less depending on how you like your toast - though the longer it soaks, the more batter you'll need). Place in the skillet and cook until lightly golden brown on each side - about 2 to 3 minutes per side.
    • Serve topped with maple syrup and fresh whipped cream.

    Boeuf Bourguignon

    Boeuf Bourguignon

    What happened to fall?! With this winter-like weather, warm up with this ultimate comfort food. Since this recipe makes enough for 4 or 5 large servings, plan for leftovers and serve it with buttered egg noodles for an easy weeknight reheat.

    Ingredients

    • 3-4 lb beef roast chuck, sirloin, round, or rump cut into 2″ chunks
    • 2 cups beef broth
    • 6 TB all-purpose flour
    • 3 TB tomato paste
    • 6 TB sherry wine I do not recommend cooking sherry – use wine that you would drink
    • 1/4 lb bacon or pancetta diced, including drippings
    • 1 – 2 TB ghee
    • 1/2 lb shallots peeled and thinly sliced
    • 2 cups red wine burgundy, cabernet sauvignon, pinot noir
    • 8 sprigs of fresh parsley
    • 6 sprigs of fresh rosemary
    • 4 sprigs of fresh thyme
    • 2 bay leaves
    • 3/4 – 1 lb mushrooms sliced
    • 1/3 cup butter
    • salt & pepper
    • 2 TB fresh parsley chopped (for garnish) – optional
    • Mashed potatoes potatoes, milk, butter, salt & pepper and rustic bread (farm house, French, Italian, baguette, brioche or any other) with butter for serving

    Instructions

    • Preheat oven to 325 degrees. In a medium bowl, whisk together the beef broth, flour, and tomato paste. Set aside. Make an herb bouquet with parsley, rosemary, thyme, and bay leaves by placing it in a large square of cheesecloth and tying it with kitchen twine, or by simply tying the herbs together – cheesecloth will prevent any pieces from coming off into the sauce, but it’s not completely necessary if you don’t have it.
    • In a large, heavy French or Dutch oven with a snug fitting lid, cook the bacon or pancetta over medium heat until cripsy and all fat has been rendered. Remove the bacon/pancetta to clean bowl and set aside. Add enough ghee to equal roughly 1/4 cup of fat.
    • Season beef with salt & pepper. Add half of the beef to the pot and brown on all sides, remove to the bowl with the bacon, and repeat with the remaining beef, removing it the same bowl when browned.
    • Add the sherry wine followed by the shallots and cook for 5 minutes, stirring occasionally. Give the beef broth mixture a good whisk or two, and pour into the pot. Increase heat to medium-high and bring to a rapid boil. Stir in the red wine. Return the beef to the pot, and nestle the herb bouquet in the center.Cover and braise in the preheated oven for 2.5 hours.
    • Melt the butter in a large skillet and saute the mushrooms. Remove the herb bouquet from the pot and discard. Stir the mushrooms into the sauce and serve over mashed potatoes with a sprinkle of parsley for garnish (if using) and side of cooked carrots and buttered bread.