Category Archives: Uncategorized

Creamy Mushroom and Leek Pasta

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The premise of a one-pot meal is always compelling. But after reading the reviewers comments from this NYTimes Cooking recipe, I decided numerous changes were necessary. It seems the original was bland (not our MO at all!), and using just one pot wasn’t the best approach.

It ended up being a deeply satisfying pasta, brimming with rich umami flavor. Once the leek, shallots, and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan. Using half a lemon as the original recipe suggested didn’t do such a great job of deglazing so I also dribbled in a couple tablespoons of white wine as well.

This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. However, a mere 6 ounces is truly not enough, so increase the amount to at least 12, and up to 16 ounces. To round out the meal, add a green salad or side of a green vegetable such as broccolini.

Creamy Mushroom and Leek Pasta

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. olive oil
  • 1 leek, white part only, finely sliced
  • 1 large (or 3 small) shallots, diced
  • 2 garlic cloves, finely chopped
  • 12-16 oz. mixed mushrooms, such as cremini, shiitake or oyster, sliced
  • 1 lemon, halved
  • Zest of 1 lemon
  • 8 oz. short pasta, such as orecchiette, cavatappi, gemelli or penne
  • 2 cups vegetable or chicken stock
  • 1 Tbsp. white miso
  • 2 Tbsp. unsalted butter
  • ½ cup chopped fresh parsley, plus more for garnish
  • Kosher salt and black pepper
  • ½ to 1 cup whole-milk ricotta
  • ½ to 1 tsp. red-pepper flakes
  • ½ cup chopped parsely, more for garnish

Directions

  1. Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add 3 tablespoons of olive oil, leeks and shallots, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Remove to a side dish. (In my photos, I neglected to do this before adding the mushrooms.)
  2. In the meantime, cook the pasta until al dente.
  3. Add remaining tablespoon of olive oil, garlic and mushrooms to hot pan. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Return the leeks and shallots to pan with mushrooms. Add the juice of one lemon half to deglaze the pan and stir to combine. (White wine seems to do a better job of deglazing.)
  4. Drain the pasta and add it and 1 cup of the stock with miso mixed in to the pan; stir well. Add more liquid if necessary, a bit at a time. (I did not need to use any more, but if you included more pasta, you may need to do so.) Stir in the red pepper flakes.
  5. Cook for about 1 minute, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  6. To serve, top with ricotta, more red-pepper flakes (to taste), and more chopped parsley.

http://www.lynnandruss.com

Chicken Tinga Tacos

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We took a basic Chicken Tinga recipe using a rotisserie chicken and made tacos as our main dish. If you’ve never had it, chicken tinga has a smoky sweetness that’s hard to resist and uses easy-to-find ingredients such as tomatoes (canned or fresh), chipotle peppers in adobo, and of course, chicken.

The dish originates from Puebla, Mexico, and it falls under what a guisado: a meat or vegetable that is cooked with few ingredients and is stewy, homey, and delicious. There are many variations for this recipe so feel free to adjust to your own preferences.

The number of servings will vary depending on how and what you serve the tinga in. For us, one serving equaled two stuffed tacos and a side of rice and beans.

Not fans of anything too sweet with our meat, we reduced the amount of honey from three tablespoons down to one.

Chicken Tinga Tacos

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 medium white onion
  • 4 large cloves garlic
  • 2-4 chipotle chiles in adobo sauce (plus 1 Tbsp. of the adobo sauce)
  • 1 15-oz. can fire-roasted tomatoes
  • 1 cup chicken stock
  • 1 Tbsp. honey
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 6 cups shredded cooked chicken (such as from a 3 1/2 lb. rotisserie chicken)
  • 1 bay leaf
  • Optional toppings: chopped fresh cilantro, shredded Mexican cheese blend, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema
  • Corn tortillas, taco shells, or tostadas, for serving

Directions

  1. Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.
  2. Add the chipotles and 1 tablespoon of adobo sauce, tomatoes, chicken stock, honey, cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce back into the stockpot.
    Alternatively, use a an immersion blender directly into the stockpot.
  3. Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.
  4. Season the chicken with salt and pepper to your taste.
  5. Serve it warm with your tortillas and choice of toppings.

http://www.lynnandruss.com

Adapted from a recipe from GimmeSomeOven.com

Hunan-Style Ginger Chicken

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This is a flavorful , easy-to-make weeknight dish. Here, you simmer juicy chicken thigh pieces in an umami-rich soy-based sauce with earthy shiitake mushrooms and sweet mini peppers for this 30-minute, one-pan dinner.

This version of the comforting Hunan classic, lao jiang men ji, from cookbook author Andrea Nguyen is a simple braise that gets its heat from a generous handful of unpeeled fresh ginger root. However, we decided to peel our ginger…

If you don’t have a wok, a large skillet, with plenty of surface area, will also work well. It is recommended to use a cast-iron skillet, which has a naturally nonstick surface. (Avoid using a skillet with a nonstick Teflon coating when cooking over high heat, such is the case in this recipe.)

Our changes? We had a frozen packet of chicken thighs that weighed in at 2 1/4 pounds, more than the recipe called for. That fact, plus only 4 ounces of bell pepper just seemed too paltry so we tripled that amount, doubled the scallions, and replaced the water with chicken stock. With all of the “extra” ingredients, we decided to double the sauce ingredients too. Then, at the end, the sauce didn’t seem thick enough so we mixed in a small cornstarch slurry.

The Hubs decided to stir-fry the ginger and garlic, then instead of pushing them to the side, he removed them to a side plate so as not to burn. Next he stir-fried the chicken in two batches (remember we had more than the instructed amount), and added the ginger and garlic back to the wok with the chicken. While the recipe was very good, it just didn’t contain enough “heat” for us, so next time we’ll add some dried chili peppers to kick it up a notch.

Hunan-Style Ginger Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces 
  • 3/4 tsp. kosher salt
  • 2 1/2 Tbsp. canola oil
  • 3 garlic cloves, halved lengthwise
  • 1 (3-inch) piece fresh ginger, halved crosswise and cut into 1/8-inch-thick matchsticks
  • 6 oz. shiitake mushrooms, stemmed and caps halved (quartered if large)
  • 2/3 cup chicken stock
  • 1 1/2 Tbsp. Shaoxing wine
  • 2 tsp. soy sauce, plus more to taste
  • 1 1/2 tsp. dark soy sauce
  • 1/2 tsp. granulated sugar
  • 4 oz. multicolored sweet mini peppers, stemmed and thinly sliced crosswise
  • 1 tsp. toasted sesame oil
  • 3 scallions, thinly sliced
  • Steamed white rice

Directions

  1. Toss together chicken and salt in a large bowl; set aside. Heat oil in a wok or large cast iron skillet over medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Push garlic and ginger to one side of wok; increase heat to high, and add chicken pieces in a single layer. Cook, undisturbed, until browned in spots, about 2 minutes. Continue cooking, stirring occasionally, until chicken is no longer pink, about 3 minutes.
  2. Stir mushrooms, 2/3 cup chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and sugar into wok. Bring to a boil over high. Reduce heat to medium; cover and simmer vigorously, undisturbed, until a thermometer inserted in the thickest piece of chicken registers 165°F, 5 to 8 minutes.
  3. Uncover wok, and increase heat to high. Add peppers and sesame oil; cook, stirring occasionally, until liquid has reduced into a thick sauce, 3 to 5 minutes. If not thick enough to your liking, stir in a small amount of cornstarch slurry.
  4. Remove from heat, and stir in scallions. Season to taste with additional soy sauce. Serve with steamed rice on the side.

http://www.lynnandruss.com

Adapted from a recipe by Andrea Nguyen for Food & Wine

Shrimp Scampi with Orzo

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With over 16,600 5-star reviewer ratings, this recipe sounded like a win-win, and it was! According to NYTimes Cooking, the universal appeal of shrimp scampi they say, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo.

It simmers directly in the pan sauce, imparting a starchy gloss — and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.

Whichever liquid you choose, make sure it is boiling. We had homemade seafood stock on hand so we opted for that which makes a huge difference in amping up the depth of flavor. (Clam broth would also be a great choice.) In lieu of parsley, which we were fresh out of, we included chopped fresh basil.

Both the orzo and the shrimp had to be cooked a few minutes longer than suggested. But once the dish rested for a couple of minutes off the heat at the end, everything came together perfectly.

Shrimp Scampi with Orzo

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • ½ tsp. red-pepper flakes
  • Kosher salt and black pepper
  • 4 garlic cloves, minced
  • 2 Tbsp. unsalted butter
  • 1 cup orzo
  • ⅓ cup dry white wine
  • 2 cups boiling water, seafood stock, clam broth or chicken stock
  • 3 Tbsp. finely chopped parsley, or parsely

Directions

  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining 2 tablespoons olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in boiling liquid, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

http://www.lynnandruss.com

Recipe by Ali Slagle for NYTimes Cooking

Chinese Eggplant with Garlic Sauce

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As you may know, Chinese eggplant with garlic sauce is a familiar sight in many Chinese restaurants. The credit for this delicious version goes to the Woks of Life with its soft, creamy eggplant seasoned with pungent, fragrant seasonings. The eggplant is super tender and seared, does not require deep-frying, and has a perfect sweet and savory balance. For a more ample meal, serve over steamed jasmine rice.

The recipe calls for Chinese or Japanese eggplant, which is longer and thinner than regular globe eggplants. These eggplants also tend to have fewer seeds (and less bitterness), thinner skins, and a more tender texture. 

Chinese eggplant is a lighter purple color, while Japanese eggplants tend to be very dark purple—almost black. You can find both varieties in Asian grocery stores, and perhaps even some supermarkets in urban areas these days. If you can’t find Chinese or Japanese eggplant, you can substitute regular globe eggplant. Just know that it will take longer to cook, with its thicker skin and denser flesh. 

This recipe calls for 2 tablespoons of minced garlic. Half gets added with the ginger, chilies, and pork in the beginning of the sauce making process, while half gets added to the sauce mixture itself, which you add later. This gives the final dish both an undertone of sweet garlic, as well as a more forward kick of garlic. The garlic sauce has more flavor and dimension.

For a vegetarian rendition, just omit the ground meat. To make the dish completely vegan, simply omit the meat and substitute vegetarian oyster sauce (made with mushrooms) for the regular oyster sauce. No other changes to the recipe are necessary.

As far as number of servings feeding four, we have to disagree. We doubled the amount of ground pork and increased the eggplant by a little more than half. These changes, along with steamed rice, only made three decent-sized servings. We noted these new amounts in the ingredients list below.

Chinese Eggplant with Garlic Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1/2 cup hot water
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. cornstarch
  • 1 1/2 Tbsp. oyster sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. Shaoxing wine
  • 1 Tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 1/2 dark soy sauce
  • 1/8 tsp. white pepper
  • 2 Tbsp. minced garlic
  • 1 1/2 lb. Chinese eggplants (3-4)
  • 4 1/2 Tbsp. neutral oil
  • 4 to 8 oz. ground pork
  • 2 tsp. minced ginger
  • 5-10 dried red chiles
  • 2 scallions
  • Jasmine rice, cooked according to package directions

Directions

  1. In a small bowl, add the hot water and stir in the sugar to dissolve. Then add the corn starch, oyster sauce, rice vinegar, Shaoxing wine, light soy sauce, sesame oil, dark soy sauce, and white pepper. Stir in half of the garlic, and set this mixture aside.
  2. When ready to cook, trim the ends off the eggplants and cut them on an angle rotating the eggplant with each cut. into triangular bite-size chunks. (Don’t leave them out too long or they will turn brown.)
  3. Meanwhile, cook your rice according to package directions.
  4. Heat a wok over medium-high heat until it’s smoking lightly, then pour 1 1/2 tablespoons of the neutral oil around the perimeter of the wok to evenly coat it with oil. Spread the eggplant in a single layer, reduce the heat to medium, and cook for 3-4 minutes, flipping and stirring occasionally, until the eggplant is lightly browned.
  5. Spread another 1 1/2 tablespoons of the neutral oil around the perimeter of the wok. Continue cooking the eggplant (still in a single layer) for another 4 minutes, stirring occasionally, until evenly seared, soft and slightly translucent. (You may want to do this in two batches, which will add time of course.) Remove the eggplant from the wok and set on a plate.
  6. Increase the heat to high and add the remaining 1 1/2 tablespoons of oil to the wok. Add the ground pork and cook until opaque, breaking it up into small bits as you go. Add the ginger, dried chiles, and the remaining tablespoon of garlic. Cook for 1-2 minutes, stirring constantly, until the aromatics are toasted and fragrant.
  7. Add the eggplant back to the wok, and stir-fry until combined. Stir the sauce again to ensure the corn starch is well combined with the liquid, then add it to the wok. Mix well and bring to a simmer, cooking until the sauce is just thick enough to coat a spoon. Stir in the scallions and serve immediately over hot jasmine rice.

http://www.lynnandruss.com

Recipe from The Woks of Life

Marry Me Chicken Stuffed Shells

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You feast with your eyes first, and with this dish, it was love at first sight. All the hallmarks of Marry Me Chicken — sun-dried tomatoes, chicken, cream, and Parmesan cheese — are blended with even more cheese, then stuffed into jumbo shells along with Italian seasoning and fresh basil to make this decadent casserole.

Appealing to all ages, this cozy pasta dish can be served as a weeknight dinner, weekend dining with guests, or as an impressive potluck main course. The extra melty mozzarella cheese on top and fresh basil flourish makes this a meal sure to become a favorite.

Aim to cook your shells to al dente; they should be mostly tender but with a bit of firmness to them. You can often see a faint dry, starchy line  in the center of a cross section when you cut into one — that means  they’re ready. Al dente shells will be easier to handle and will bake to tender in the oven.

This is a saucy stuffed shell recipe. The sauce not only provides flavor but ensures the shells and filling remain moist and tender throughout the baking process. That said, if you want some of your shells to be more exposed so they have some toasted, chewier bites to some edges, you could hold back about a cup of the sauce and just serve the extra sauce alongside.

For an extra treat, serve it with some Cheesy French Onion Garlic Bread.

Marry Me Chicken Stuffed Shells

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 24 jumbo pasta shells, from one 12-oz. package
  • 1 cup whole milk ricotta cheese
  • 3/4 cup finely chopped cooked chicken
  • 1 package goat cheese, (4-oz.) about 1/2 cup
  • 1/3 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 1/2 Tbsp. finely chopped fresh basil, plus more roughly chopped for garnish
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 3/4 tsp. dried Italian seasoning
  • 1/4 tsp. black pepper
  • 1 package low-moisture part-skim mozzarella cheese, (8-oz.) freshly shredded and divided (about 2 cups)
  • 1 jar julienne-cut sun-dried tomatoes in oil, (7-oz,) about 2/3 cup
  • 1 small yellow onion, finely chopped
  • 1 jar marinara sauce, (24-oz.) about 2 1/2 cups
  • 1/4 cup water
  • 1/4 tsp. crushed red pepper
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to help stop cooking.
  2. Stir together ricotta, chicken, goat cheese, Parmesan, egg, basil, garlic, salt, Italian seasoning, black pepper, and 4 ounces (about 1 cup) of the mozzarella in a medium bowl until well combined. Set aside.
  3. Reserve 1 tablespoon sun-dried tomato oil from jar; drain and finely chop tomatoes (about 2/3 cup). Heat reserved oil in a medium saucepan over medium until shimmering. Add chopped tomatoes and onion; cook, stirring frequently, until onions are softened, about 3 minutes. Add marinara sauce, water, and red pepper; bring to a boil over medium, stirring occasionally, then reduce heat to low. Cook, stirring occasionally, over low until flavors meld and slightly reduced, about 15 minutes.
  4. While sauce cooks, place ricotta mixture in a large resealable plastic bag or piping bag; cut a 1-inch hole in corner or tip. Evenly pipe ricotta mixture into cooked shells (about 2 tablespoons each).
  5. Stir cream into sauce until combined. Spread half of sauce over bottom of a 13- x 9-inch baking dish. Arrange shells, filled side up, over sauce; top with remaining sauce.
  6. Cover dish with aluminum foil; bake in preheated oven until shells are tender, sauce is bubbling and filling is heated through, about 30 to 35 minutes. Remove from oven; uncover and sprinkle evenly with remaining 4 ounces (about 1 cup) mozzarella.
  7. Preheat oven to broil with rack about 7 inches from heat source. Broil until cheese is melted and just lightly browned in spots, about 2 to 4 minutes. Garnish with basil. Serve immediately.

http://www.lynnandruss.com

Recipe by Tricia Manzanero Stuedeman for Food & Wine

Crispy Baked Chicken Wings

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These dry-rubbed spicy chicken wings are the bomb—and not greasy! Deep frying is just not in our wheel house for health reasons, so baking them is a great alternative. The secret to real crispy chicken (other than deep frying) lies in the fact that the wings are patted very dry and that baking powder is used.

Incorporating one tablespoon of the stuff into the rub mixture tossed with the wings before baking yields chicken skin that is uniformly browned and crunchy. Baking the chicken on a wire rack, sprayed with cooking spray, set in a sheet pan helps a lot—it helps to keep hot air circulating around the wings, which crisps them more evenly without having to flip them halfway through. 

If you are starting with the full wings, you’ll need to break them down into drumettes, flats and tips. Either discard the tips or save and freeze them until such time you are ready to make homemade chicken stock. Then lay out the other pieces on doubled sheets of paper towels, top and bottom, pressing firmly as you go. If there is time, roll up the paper towels full of wing pieces and let sit to extract as much more moisture as possible.

The original recipe called for 1/2 cup brown sugar and a tablespoon or two of granulated white sugar. We totally eliminated the white sugar and reduced the brown sugar by half. In the end, we decided we thought the amount of sugar was still too much, and that one or two tablespoons of brown sugar would be plenty. You can also increase or decrease any of the spices to address your personal preferences.

Crispy Baked Chicken Wings

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 pounds chicken wings, separated into drumettes and flats
  • 1 Tbsp. baking powder
  • 1/4 cup light brown sugar, or less
  • 2 Tbsp. kosher salt
  • 1 Tbsp. butcher’s grind cracked black pepper
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. smoked paprika
  • 1 Tbsp. chili powder, OR chipotle powder (for a touch of smoky flavor)
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • Pinch of celery seeds

Directions

  1. Preheat your oven to 450 degrees F. Line a rimmed baking sheet with a double layer of foil, then set a wire rack (sprayed with cooking spray) over foil. That wire rack ensures that hot air can circulate all around the wings, which helps to get them super-crispy.
  2. Mix all dry rub ingredients (baking powder through celery seeds) in a large bowl.
  3. Pat chicken wings dry with paper towels—as dry as you can!—and add to bowl with spice mixture. Toss with your hands until evenly coated.
  4. Arrange wings on prepared rack, spacing evenly apart. Don’t crowd them. If you’re doubling or tripling this recipe, you’re going to need separate racks for all of them.
  5. Bake wings 25 minutes; until bubbly and golden. When the wings are crispy enough, take them out and allow them to rest for 5 minutes so they cool slightly, which will allow the skin to crisp up even more.
  6.  Serve with hot sauce, blue cheese dressing, or your favorite chicken wing dip.

http://www.lynnandruss.com

Rub recipe adapted from a Memphis rub by Michael Symon; while technique is a combo of other online sources.

Crazy Crust Pizza with Sausage

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I believe the “Crazy” name derives from the fact that the toppings sit on the batter before the tomato sauce and cheese go on the crust, an atypical layering for pizza. The no-yeast, no-knead recipe for Crazy Crust Pizza was first popularized decades ago when it was published by Pillsbury. The easy-enough-for-a-school-night pizza relies on a simple batter of flour, milk and eggs for a light, tender crust that’s reminiscent of a Dutch baby.

Toppings like sausage, onion and bell pepper are scattered over the batter and the pizza is baked halfway before it gets blanketed in crushed tomato and mozzarella and baked again. As with any pizza, the particular toppings are customizable, but try to keep the total volume to around three cups for a well proportioned slice. (And honestly, we used about 50% more cheese than instructed.)

Many reviewers were dismayed that their crust stuck to the skillet and they ended up with a mess. We had no such experience. Possibly because we added oil to skillet even using sausage (the original directions only instructed you to do so if using pepperoni.) Plus, we waited the full 15 minutes after the pie came out of the oven to rest.

Keep in mind, the entire process from starting prep through the rest period is likely to take longer than an hour. Each slice is very filling, so it can easily feed up to four.

Crazy Crust Pizza with Sausage

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. bulk Italian sausage or 3 oz. sliced pepperoni
  • ½ small red onion, thinly sliced (about ½ cup)
  • ½ green bell pepper, thinly sliced (about ½ cup)
  • 1 cup canned crushed tomatoes
  • ½ tsp. kosher salt
  • 1 cup shredded low-moisture mozzarella
  • Grated Parmesan
  • 1 cup all-purpose flour 
  • ⅔ cup whole milk
  • 2 eggs
  • 1 tsp. Italian seasoning or dried oregano
  • 1 tsp. kosher salt
  • Black pepper
  • Medium-grind cornmeal, for dusting the skillet

Directions

  1. Heat oven to 425 degrees.
  2. Start the toppings: In a large (12-inch) ovenproof skillet, heat oil over medium. Add sausage and cook, breaking up meat into small pieces, until browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a medium bowl. Add the onion and bell pepper to the bowl and toss to combine. Discard the excess fat from the pan and set the pan aside to cool slightly. (If using pepperoni instead of sausage, simply toss pepperoni, onions and peppers together in a bowl and coat the bottom of the skillet with 1 tablespoon olive oil.)
  3. Make the batter for the crust: In a medium bowl, whisk together flour, milk, eggs, Italian seasoning, salt and a few cranks of black pepper.
  4. Spread about 1 tablespoon of olive oil along the bottom and sides of the skillet, then sprinkle a thin layer of cornmeal into the pan, coating the bottom and sides as evenly as possible. Pour batter into the prepared skillet. Spread the sausage mixture over the batter and transfer the skillet to the oven. Bake until the crust is set and deep golden brown around the edges, 25 to 30 minutes.
  5. Add crushed tomato and salt (we added a large pinch of red pepper flakes also) to a small bowl and stir to combine. Remove the skillet from the oven and spread crushed tomato evenly over the toppings. Sprinkle mozzarella on top and finish with a sprinkle of Parmesan. Return to the oven and bake until cheese is melted and lightly browned, 10 to 15 minutes more. Let rest for at least 15 minutes before slicing and serving.

http://www.lynnandruss.com

Adapted from a recipe by Cybelle Tondu for NYTimes Cooking

Spicy Shrimp and Mushroom Stir-Fry

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We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!

Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.

As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).

Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.

Spicy Shrimp and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. neutral oil, such as grapeseed
  • 1 lb. sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1 lb. peeled medium shrimp
  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2 Tbsp. kimchi brine
  • 2 Tbsp. toasted sesame oil
  • Cilantro leaves and tender stems, for serving

Directions

  1. Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
  2. Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

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Recipe by Ali Slagle for NYTimes Cooking

Cacio e Pepe Ham and White Bean Soup

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Just after an all-night ice storm, this comforting soup was the perfect antidote. It is a creative mashup on the classic Roman pasta dish, cacio e pepe, which translates to “cheese and pepper.”

This soup is a great way to use up your Parmesan rinds and simmer them with a ham bone to make the savory ham broth. Dried white beans are then cooked in the flavorful broth until tender and creamy. After pureeing some of the beans to make the soup creamy, pecorino Romano and freshly ground pepper finish the soup with classic cacio e pepe flair.

Since the broth and beans are made from scratch* (or not—see note), this soup does take a bit of time, but the deeply savory flavors make it worth it. Perfect for cozy evenings yet elegant enough to serve to guests, this soup is equal parts hearty and sophisticated. Serve it with crusty bread and a salad to round out the meal.

OUR NOTES: *If you have pre-made ham stock like we did, skip Step 1. (It certainly saves a lot of time.) In Step 5, add the parmesan rinds wrapped in a bundle with cheesecloth and the thyme sprigs. **Use 8 cups ham stock, plus 2 cups water. You can use three 15-ounce cans of drained and rinsed white beans instead of the dried beans. In Step 5, add the beans and half of the ham broth (5 cups) and simmer until the broth is thickened about 30 minutes.

Make ahead: Refrigerate the ham broth for up to one week or freeze for up to three months. Refrigerate the soup for up to five days or freeze in individual containers for up to three months.

Cacio e Pepe Ham and White Bean Soup

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 2 yellow onions, divided
  • 4 large celery stalks, divided
  • 4 carrots, (about 1 lb.) peeled and divided
  • 10 cloves garlic, peeled and divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 smoked ham bone, (2- to 3-lb.) or 1 or 2 large ham hock, preferably with meat
  • 8 oz. Parmigiano-Reggiano cheese rinds, (4 to 5 rinds tied up in a cheese cloth)
  • 7 sprigs thyme
  • 12 cups water, (see note)**
  • 1 Tbsp. coarsely ground black pepper, plus more for serving
  • 1 lb. dried white beans, (such as Great Northern beans or cannellini beans), soaked for 12 hours, drained
  • 1 oz. pecorino Romano cheese or Parmesan cheese, finely shredded (about 1/4 cup), plus more for serving
  • Kosher salt, to taste

Directions

  1. Cut 1 onion, 2 celery stalks, and 2 carrots into 1-inch pieces. Smash 6 garlic cloves. Heat 1 tablespoon oil in a large pot or Dutch oven over medium. Add chopped vegetables and smashed garlic; cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. Reduce heat to low; simmer, partially covered, stirring occasionally (to prevent cheese from sticking to bottom of pot), until broth is cloudy and tastes strongly like Parmesan and ham, about 1 hour and 30 minutes.
  2. While broth simmers, chop remaining 1 onion, 2 celery stalks, and 2 carrots into 1/2-inch pieces. Mince remaining 4 garlic cloves. Set aside.
  3. Pour broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible (about 10 cups); discard solids. Reserve ham bone. Wipe pot clean.
  4. Heat remaining 1 tablespoon oil in pot over medium-high. Add pepper and reserved chopped vegetables; cook, stirring often, until vegetables start to soften, 5 to 6 minutes. Add reserved minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
  5. Add reserved ham bone, drained beans, and strained broth; bring to a boil over high. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 to 3 hours.
  6. Transfer 1 cup of soup (removing any ham pieces) to a small bowl; mash using a potato masher until smooth. (Alternatively, transfer to a blender, and process until smooth.) Stir mashed soup back into pot.
  7. Remove ham bone from soup, and shred meat (about 1 cup); return meat to soup, and discard bone. Stir in pecorino Romano cheese until cheese is melted. Season to taste with salt. Ladle soup evenly into individual bowls; sprinkle with additional black pepper and cheese.

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Adapted from a recipe by Jasmine Smith for Food & Wine

Tuna Noodle Casserole

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Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing. 

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor. 

Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.

Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

Tuna Noodle Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) package wide egg noodles
  • 1/2 cup mayonnaise
  • 2 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. drained capers
  • 1 tsp. black pepper
  • 4 garlic cloves smashed
  • 3 oil-packed anchovy fillets, drained 
  • 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
  • 3 Tbsp. unsalted butter 
  • 1 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 4 oz. grated Parmesan cheese (about 1 cup), divided
  • 1 cup fresh or frozen sweet peas
  • 2 (4-oz.) jars diced pimientos, drained
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. chopped fresh dill, divided
  • 2 cups potato chips, barely crushed, some left whole

Directions

  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
  2. Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
  3. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
  4. Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.

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Recipe by Liz Mervosh for Food & Wine

King Ranch Casserole

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This creamy, hearty, Tex-Mex weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles. It combines smoky and spicy ingredients into a comforting weeknight dinner. Shred the meat from a rotisserie chicken the night before, and your ahead of the game when it is time to make dinner.

While the flavors are reminiscent of enchilada casserole, the assembly process is even easier — rather than filling and rolling tortillas, the ingredients and melty cheese are layered like a lasagna. The salsa macha verde is a crunchy and spicy dried chile condiment with garlic, nuts, and seeds that adds a punch of spicy umami; chile crisp can be used in place of it.

If you don’t have a large (12-inch) cast-iron skillet, you can bake the casserole in a 9- x 13-inch baking dish. The layering and assembly instructions as well as the bake time will be the same.

Even though The Hubs added a 1/4 teaspoon of cayenne, we found the dish could have been spicier. So we also included pickled jalapeños as an extra garnish and a salsa verde as a side.

NOTE: Wrap the tortillas in aluminum foil and pop them in the already heated oven for about 10 minutes to soften them and bring out their flavors. You can also char them in a pan on the stove. Or do as we did, wrap them in a moistened paper towel and microwave the stack for one minute.

Let the casserole sit for 10 minutes after removing from the oven. The slices will still be sloppy when first serving, but if you have leftovers, you can easily cut wedges and heat them in a microwave.

King Ranch Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter 
  • 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), drained 
  • 3/4 cup heavy cream
  • 3/4 cup sour cream, plus more for garnish
  • 3 Tbsp. salsa macha verde or chile crisp, plus more for serving
  • 1 tsp. kosher salt
  • 2 cups shredded Monterey Jack cheese (about 8 oz.), divided
  • 12 (5 1/2-inch) corn tortillas, warmed, divided
  • Sliced avocado and fresh cilantro leaves, for garnish  

Directions

  1. Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.
  2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.
  3. Spoon 2 cups chicken mixture back into skillet; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese.
  4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Let the casserole sit for 10 minutes before slicing into wedges.
  5. Garnish with sliced avocado, cilantro, and sour cream. Drizzle with salsa macha verde or chili crisp.

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Adapted from a recipe by Liz Mervosh for Food and Wine

Chicken Chili Verde with Poblanos and Beans

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Cozy up with a bowl of this white bean chicken chili made with tender shredded chicken, poblano chilies, white beans, cilantro, coriander and lime. Flavorful and hearty, this one-pot meal is nourishing and delicious! Serve it up with Skillet Cornbread (recipe below) and dinner is ready.

This Southwest favorite is hearty, healthy, and delicious. The Hubs kicked it up a notch by increasing the chipotle powder from a pinch to 1 teaspoon, and adding 1 teaspoon of smoked paprika. Then for an extra punch, we topped with pickled jalapeños… we like bold flavors!

Leftovers will keep up to 4 days in an airtight container in the refrigerator or can be placed in the freezer for up to 3 months.

NOTES:  If using canned green chilies, add when you add the chicken, no need to sauté. Fire-roasted canned chilies add good flavor, although the vibrant color of fresh poblanos are preferred. Feel free to add 1 to 2 cups corn for extra heartiness. You can also use whole seed cumin and coriander, toasted and ground.

Chicken Chili Verde with Poblanos and Beans

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 6 garlic cloves, rough chopped
  • 1–2 poblano peppers, finely diced (or sub 1 to 2,  4 oz. cans green chilies)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 4 cups chicken broth
  • 1 Tbsp. soy sauce
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp. Kosher salt, more to taste
  • 1 Tbsp. dried oregano (or 2 Tbsp. fresh)
  • 1 1/2 lbs. chicken breasts or thighs – boneless, skinless
  • 3 cups white beans, cooked. (2 14-oz. cans, drained; OR 1 1/2 cups dry, soaked and cooked)
  • 1 bunch cilantro, chopped, divided
  • 2 limes
  • 1 tsp. cayenne or chipotle powder to taste
  • Garnishes: cilantro, sour cream, lime, sliced scallions, avocado, sliced jalapeño

Directions

  1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  2. Add cumin, coriander, paprika and chili powder and lightly toast, for about 1 minute.
  3. Add broth, scraping up the brown bits. Turn heat to high.
  4. Add soy sauce, vinegar, oregano and salt.
  5. Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through and breaks apart easily.
  6. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
  7. Add the cooked white beans and juice of 1 lime (for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  8. Stir in half the cilantro and serve.
  9. Divide among bowls and serve with any combination of more cilantro, dollops of sour cream, sliced jalapeño, sliced scallion, avocado, and lime wedges.

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Skillet Cornbread with Pickled Jalapeños

This classic cast-iron cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge. Bake it in a skillet or baking dish and it’s ready in just 35 minutes! It is a perfect companion for the above chicken chili. Our twists were adding some chopped pickled jalapeños and topping with shredded cheese.

Made with simple pantry ingredients, medium-grind cornmeal gives a chewy and hearty texture. If you prefer a smoother cornbread, go for a fine grind.

Skillet Cornbread with Pickled Jalapeños

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup unsalted butter (or olive oil or coconut oil)
  • 1 cup medium grind cornmeal (or fine grind)
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 Tbsp. honey (or maple syrup) or add up to 3 Tbsp. for a sweeter version.
  • 2 eggs
  • 1/4 cup chopped pickled jalapeños
  • 1 1/4 cup buttermilk (or sub yogurt, milk kefir, or milk)
  • 1/4 chopped pickled jalapeños
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 400F.
  2. Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.)
  3. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  4. After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
  5. Along with the melted butter, whisk in honey, buttermilk, jalapeños and eggs. Fully mix.
  6. Pour flour mixture into the wet ingredients and gently mix until just combined.
  7. Pour into the buttered skillet, spreading out evenly. Top with the shredded cheese.
  8. Bake at 400° for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.

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Adapted from recipes by Sylvia Fontaine for FeastingAtHome.com

Sausage and Cheese Stuffed Mushrooms

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Need an easy and elegant party snack that can be assembled ahead of time? These sausage stuffed mushrooms caps are filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. Perfecto!

The first time we had these was at a house party we hosted. One of our guests was asked to bring an appetizer and she brought these delectable morsels—much to our culinary delight! Now she had made a few substitutions such as the particular cheeses, as did we when we got around to making them for another dinner party shortly thereafter.

One of the goals is to get mushrooms all of the same size, or at least as close as possible. And it is particularly imperative to make sure that the bread topping gets crisp enough. If it does not toward the end of the baking period, give them a shot of intense heat under a broiler for a minute or two.

The lowdown? These sausage stuffed mushrooms start with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture.

In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

Don’t want, or care for parsley? Try chives, thyme or green onions instead.

NOTES: You can buy bulk sausage, or simply remove the casings from the sausage before you cook it. Use a medium skillet or a large skillet to give you room to break up the sausage. You can break up the sausage with a the back of a wooden spoon or use a meat masher.

Sausage and Cheese Stuffed Mushrooms

  • Servings: 18 mushrooms
  • Difficulty: easy
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Ingredients

  • 18 mushrooms stems removed
  • 3 Tbsp. butter divided use
  • 1/2 cup onion finely diced
  • 1 tsp. garlic minced
  • 8 oz. mild Italian sausage casings removed
  • 4 oz. cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup chopped parsley divided use
  • 1/3 cup panko breadcrumbs
  • cooking spray

Directions

  1. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
  2. Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
  3. Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
  4. Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
  5. Spoon the sausage mixture evenly into the mushroom caps.
  6. Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
  7. Sprinkle the panko over the mushrooms.
  8. Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

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Recipe by Sara Welch for Dinner at the Zoo

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

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Original recipe by Daniel Gritzer for Serious Eats