Wild Mushroom, Rosemary, and Hazelnut Dressing

I am a huge fan of dressing … any time of year.  To me, a good dressing is one of the ultimate comfort foods.

This dressing gets a modern … and flavorful … spin with the use of a crusty artisan rosemary bread as the base. It is delicious with turkey but also pairs nicely with red meat.

If serving this at the holidays or for a dinner party, take advantage of the many steps that can be done in advance. You can toast the bread a day or two ahead and store the cooled croutons in a resealable plastic bag. The hazelnuts can be toasted several days ahead as well. The mushrooms and onions can be cleaned and cut the day ahead and stored separately in the fridge. Then the day you plan to serve the dish, all you have to do is assemble the ingredients and pop your casserole dish into the oven.

Enjoy!

Wild Mushroom, Rosemary, and Hazelnut Dressing

6 tablespoons unsalted butter, plus extra to grease the baking dish
1 1-pound loaf rosemary bread, cut into 1/2-inch cubes (about 8 cups)
8 ounces button mushrooms, cleaned, trimmed, and thinly sliced (about 2 cups)
3/4 pound fresh shitake mushrooms, stemmed and quartered (about 2 cups)
1/2 cup finely diced yellow onion (1 small onion)
2 cloves garlic, minced
2 1/2 teaspoons dried rosemary
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 cups hazelnuts, toasted, skins removed, and coarsely chopped
2 cups chicken stock
2 large eggs, lightly beaten

Preheat the oven to 350 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

Place the bread on a rimmed baking sheet and bake in the middle of the oven until the bread is toasted dry and lightly browned, about 15 minutes. Set aside to cool.

In a large saucepan over medium-high heat, melt the butter. Add the button mushrooms, shitake mushrooms, and onion and cook, stirring occasionally, until soft and lightly browned, about 6 to 8 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper to taste. Add the white wine and over high heat, bring to a boil. Reduce the heat to medium-low and simmer, stirring with a wooden spoon to scrape the brown bits on the bottom of the pan, until the liquid is almost evaporated, about 4 minutes. Transfer the mixture to a large mixing bowl. Add the bread and hazelnuts, and toss to combine.

In a medium mixing bowl, whisk together the stock and eggs. Add to the bread mixture and toss to evenly coat.

Transfer the dressing to the prepared baking dish. Bake, loosely covered with foil, until set and warmed through, about 30 minutes. Remove the foil and bake until the top is browned, about 15 minutes. Serve warm.

Serves 6 to 8.

From: Simply Suppers by Jennifer Chandler

 

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Chicken with Creamy Dijon Herb Sauce

I am always looking for recipes that are easy to prepare and are dishes that my whole family will love.  This recipe that I found at www.Frenchs.com fits that bill.  And as an added bonus, all the ingredients are ones that I always have in my pantry!

Enjoy!

Chicken with Creamy Dijon Herb Sauce

1/2 cup chicken broth
6 tablespoons French’s® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tablespoon minced herbs (parsley, basil, or chives)
1 tablespoon olive oil
4 (6 oz.) boneless skinless chicken breasts
1 teaspoon minced garlic

In a small bowl mix the broth, mustard, cream cheese, and herbs until well blended; set aside.

Cook the chicken in hot oil in nonstick skillet until browned on both sides, about 15 minutes.

Stir in the mustard sauce and garlic. Simmer over medium heat until the sauce thickens slightly and flavors are blended, about 3 to 5 minutes.

Serves 4.

Cooking Tip: Substitute 2 tablespoons prepared pesto sauce for the herbs.

Oven Bake: Mix the sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.

Potatoes Au Gratin

This dish looks so elegant on the table that no one will believe how easy it was to make. I often serve it at dinner parties with steaks or roasts.

Potatoes Au Gratin
Adapted from Simply Suppers by Jennifer Chandler

3 tablespoons unsalted butter, plus extra to grease the baking dish and the foil
1 1/2 cups milk
1 cup heavy cream
2 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg
5 medium baking potatoes
Kosher salt and freshly ground black pepper
1 tablespoon French’s Dijon or Spicy Brown Mustard
1/4 cup grated Gruyere cheese

Preheat the oven to 375 degrees. Lightly grease a 9- x 13-inch baking dish with butter and set aside.

In a large saucepot combine the milk, cream, butter, garlic, and nutmeg. Peel the potatoes and cut into slices about 1/8-inch thick. Add the potato slices to the milk mixture to prevent discoloration.

Over medium-high heat, bring the milk mixture to a simmer and cook until the potatoes are slightly tender but still firm, about 5 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer the potatoes to the prepared baking dish, arranging the top layer of the potatoes in an overlapping pattern, if desired. Add the Dijon and mustard and stir to combine. Pour the milk mixture over the potatoes. Sprinkle the Gruyere cheese evenly over the top. Cover the dish with a buttered piece of aluminum foil, buttered side down.

Bake until the potatoes are fork tender, about 30 minutes. Remove the foil and bake until the potatoes are golden brown, about 20 minutes.

Serves 6 to 8.

Cooking Tip: The difference between freshly grated nutmeg and commercially ground is night and day. To grate whole nutmeg, use a special nutmeg grater or scrape the seed over the finest rasps of your box grater. I buy my whole nutmeg at the grocery in a specially designed jar with a grinder built into the lid.

Herb Roasted Potatoes

Herb Roasted Potatoes

1 1/2 pounds baby red potatoes, cut into 3/4-inch pieces
3 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
1 clove garlic, minced
Kosher salt and freshly ground pepper

Preheat the oven to 425 degrees.

Toss the potatoes, oil, rosemary, and garlic on a rimmed baking sheet.  Season with salt and pepper to taste. Spread out the potatoes in a single layer.

Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Serves 4 to 6.

Cooking Tip: Fresh thyme is a delicious addition to the mix or substitute for the rosemary.

 

Creamy Tomato Soup

A steamy bowl of creamy tomato soup and a warm grilled cheese sandwich is a marriage made in heaven.  Nothing can satisfy me more on a cold, wintery day.

But you know, it is amazing to me how different tomato soup recipes can be.

For years I used a recipe that called for roasted Roma tomatoes as the base of the soup.  Supposedly, roasting the tomatoes intensified the tomato flavor of the soup.

Then one day, I was craving a bowl of tomato soup but only had canned tomatoes. I decided to give it a try with the ingredients I had on hand.  And guess what?!  It was just as delicious.  When you think about it, it makes since.  Canned tomatoes are picked and then canned at the peak of ripeness. The reason for roasting was to transform those bland winter tomatoes into tasty summer ones.

So glad I experimented with what was in my pantry.  Now I can make one of my favorite soups in 45 minutes less time than I did before! And now you can too!

Enjoy!

Creamy Tomato Soup
From Simply Suppers by Jennifer Chandler

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans (28-ounce) whole tomatoes with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 tablespoon granulated sugar
4 cups chicken stock
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and red pepper flakes, and cook, stirring, until the onions are soft, about 5 minutes.

Add the whole tomatoes, breaking them up with a spoon or fork. Add the oregano, thyme, and sugar and stir to combine. Pour in the chicken stock and stir to combine. Over high heat, bring the mixture to a boil. Lower the heat to medium-low and simmer uncovered until the tomatoes have softened and the soup has thickened, about 30 minutes.

Using an immersion blender, carefully puree the soup until smooth. Whisk in the heavy cream and season with salt and pepper to taste. Serve hot.

Serves 4 to 6.

Cooking Tip: If you don’t have an immersion blender, you can easily puree this soup in a counter-top blender. Whenever pureeing hot liquid in a blender, remove the heat cap in the lid and cover with a towel to prevent the mixture from exploding all over you and your kitchen. Work in batches, only filling the blender half full. Also be sure to hold the lid down tightly while pureeing.

The granulated sugar in this recipe helps balance the acidity of the canned tomatoes.

Freezes well.

 

Red Beans and Rice

Red beans and rice is the quintessential Louisianan comfort food. Nothing satisfies like steaming bowl of tender flavorful beans over classic white rice.

My uncle makes the best version.  The key is to start with good dried beans.  According to him, the best out there are Camellia Red Kidneys.  It’s the Louisiana brand he has been using his whole life … and the same one my grandmother used when she taught him this recipe oh so many years ago.

Whenever I go to New Orleans, I always pick up a few bags of this iconic dried bean.  I couldn’t imagine making this dish without them.  (If you don’t regularly visit the Big Easy, you can order them on-line.) To be honest though, my preference may be fairly rooted in the nostalgia of using my grandmother’s recipe and I am sure that any good dried red kidney bean would work if you don’t have easy access to the Camellia brand.

The hardest part about this recipe is remembering to soak the beans the night before!  It truly is a simple one to master and destined to become a favorite.

Enjoy!

Red Beans and Rice
From Simply Suppers by Jennifer Chandler

1 pound dried red kidney beans, rinsed and sorted over
1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup seeded and finely diced green bell pepper (1 small pepper)
1/4 cup finely sliced celery (about 1 rib)
1 clove garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 pound smoked ham hock
1/2 pound smoked Andouille sausage, thinly sliced into rounds
10 cups water
6 cups cooked white rice, warm

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large stockpot or Dutch oven, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the parsley, oregano, thyme, and bay leaves. Season with salt and pepper to taste. Add the ham hock and sausage and cook, stirring, to brown the ham hocks and sausage, about 4 minutes. Add the beans and water.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add additional water while cooking if necessary.

Remove the ham hock from the pot and pull the meat from the bones. Roughly chop the meat and return it back to the pot of beans. Adjust seasonings as needed. Discard the bay leaves. Spoon over white rice to serve.

Serves 6.

Cooking Tip: Add Tabasco® or your favorite hot sauce for a little heat.

Do-Ahead: Cooked red beans store very well in the refrigerator. Some even say they taste better the second day!

Black-Eyed Pea Salad

Nothing is more Southern than the combination of black-eyed peas and greens.  For a lighter version, I substituted tender baby spinach leaves for the traditional collard greens.

Black-Eyed Pea Salad
From Simply Salads by Jennifer Chandler

For the Red Wine Vinaigrette:
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
2 cans (15-ounces) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
1/2 jalapeño, seeded and finely diced
1 small garlic clove, minced
Kosher salt and freshly ground pepper
1 bag (6 ounces) Baby Spinach salad blend, coarsely chopped

To make the Red Wine Vinaigrette: Place the vinegar in a small bowl.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

To prepare the salad: In a large salad bowl toss together the black-eyed peas, red bell pepper, green bell pepper, red onion, jalapeño, and garlic. Add the vinaigrette to taste and gently toss to coat. Season with salt and pepper to taste.

Divide the spinach among the plates.  Top with a generous spoonful of the black-eyed peas.  Serve immediately.

Makes 6 side salads

Tips: For an authentic Southern touch, add a dash of hot sauce to your black-eyed peas for a little extra zing.

This Black-Eyed Pea Salad also makes delish dip served with Fritos!

Chicken Satays with Peanut Sauce

This quick and easy appetizer is sure to be favorite at your next party!

If you have my cookbook Simply Salads, you may recognize the Peanut Sauce.  In Simply Salads, it is a dressing served with dishes such as my Chinese Chicken Salad and my Asian Noodle Salad.  I always joke that it is so good that you will want to drink it!

I have found that this yummy sauce made from Peanut Butter makes an equally delicious dipping sauce for satays (chicken or beef) or spring rolls.

For parties, satays are a great idea because they are simple to prepare yet make a dramatic presentation.  (Plus I don’t think I have ever found a food on a stick I didn’t love!)

Enjoy!

Chicken Satays with Peanut Sauce

Recipe adapted from Simply Salads by Jennifer Chandler

For the Chicken Satays:
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon finely grated fresh peeled ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
Kosher salt and freshly ground pepper

For the Peanut Sauce:
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon finely grated fresh peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
A pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
1/4 cup chopped peanuts, for garnish

To prepare the Chicken Satays: In a shallow mixing bowl, combine the sesame oil, soy sauce, vegetable oil, garlic, ginger and red pepper flakes. Place the chicken strips in the marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 1 hour.

To prepare the Peanut Sauce: In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

To finish the Chicken Satays: Season the chicken with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays with a small bowl of peanut sauce on the side.

Serves 8

Cooking Tips:

Be sure you soak your wooden skewers in water for at least 30 minutes prior to cooking to prevent burning.

This dish can also be prepared on an outside grill.

Cheddar-Pecan Green Bean Casserole

Did you know it’s the 55^th anniversary of the Green Bean Casserole?!

It’s an iconic dish that most Americans expect on their holiday table.

Originally made with canned green beans and condensed cream of mushroom soup, I took the basic elements of this classic dish and gave it a fresher, modern spin.

First, I substituted tender Haricots Verts for the canned green beans.

What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.

Next, instead of using canned soup as my sauce, I made a quick cream sauce and flavored it with some shredded sharp white cheddar cheese.  (Isn’t everything made better with cheese?!)

Lastly, I tossed chopped pecans and panko bread crumbs with the classic French’s French Fried Onions for a crunchy topping that makes the dish in my opinion.

This homemade version of the classic canned soup green bean dish is sure to become a favorite at your house. The haricots verts, pecans, and the touch of sharp cheddar in the sauce elevate this dish to new heights.  It’s so good you’ll serve it year round!

Enjoy!

Cheddar-Pecan Green Bean Casserole
From Simply Suppers by Jennifer Chandler

4 tablespoons unsalted butter, plus extra to grease the baking dish
1 1/2 pounds fresh or frozen haricots verts, trimmed
8 ounces button mushrooms, trimmed and thinly sliced
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup shredded sharp white cheddar cheese
Kosher salt and freshly ground black pepper
3/4 cup French’s French fried onions
1/4 cup panko bread crumbs
1/4 cup chopped pecans

Preheat the oven to 395 degrees. Lightly grease a 9- x 13-inch casserole dish with butter and set aside.

Over high heat, bring a large pot of salted water to a boil. Add the beans and cook until just tender, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes. Add the garlic and nutmeg and cook until fragrant, about 2 minutes. Sprinkle the flour over the mushrooms and stir to combine. Slowly stir in the broth and heavy cream. Reduce the heat to medium-low and cook, stirring frequently, until the mixture thickens, about 8 minutes. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste. Add the green beans and stir until well coated. Spoon the mixture into the prepared pan.

In a medium mixing bowl toss together the French fried onions, bread crumbs, and pecans. In a small saucepan, melt the remaining 2 tablespoons of butter. Stir the melted butter into the onion mixture. Sprinkle the topping evenly over the green beans. Transfer to the oven and bake until golden and bubbly, about 10 to 12 minutes.

Cooking Tip: What are haricots verts? Quite simply, they are very small and slender French green beans. (Haricot verts is French for green beans.) They tend to be more tender and flavorful than the thicker American green beans. Most markets now carry them both fresh and frozen.  American green beans, fresh or frozen, are an acceptable substitute.