Tuesday, September 16, 2014

Spicy Chicken Sausage Pasta and Greens

With a slight chill in the air, it is time to put away the homegrown tomato recipes and pull out the fall favorites.  I like to think of this recipe as the perfect transition from summer to fall....it still has the fresh, crisp bite of the arugula but with the pasta and chicken sausage you are getting that soup feel without the heaviness of a chili.

Spicy Chicken Sausage Pasta and Greens

8 oz. medium shell pasta (3 cups)
1 bunch broccolini, cut into 1-inch pieces (3 cups)
2 tablespoons olive oil
12 oz. package of fully cooked spicy chicken sausage links cut into 1/2 inch think slices
1 small onion, coarsley chopped
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 to cups arugula
1/3 cup pParmesan

In a dutch oven cook pasta according to package directions, adding the broccolini the last 4 minutes of cooking time. Drain; rinse with cold water and drain again. Set aside.
  
In a 12-inch skillet heat olive oil over medium-high heat. Add sausage, onions and garlic.
   
Cook, turning occasionally, until sausage is browned, salt and pepper. Add the chicken broth and heat through. Add arugula. Remove from heat; toss to wilt greens.
Divide among shallow bowls. Sprinkle with Parmesan cheese. 
 Drizzle with a little olive oil and sprinkle with crushed red pepper.
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Wednesday, September 10, 2014

Butterflied Chicken

Before we know it we are going to be putting away the grilling utensils and trading them out for the crock pot and pressure cooker!  Well that's actually a lie because I have never in my life used a pressure cooker and any time I think about it I get this horrible image of crabs screaming as they are dropped into a pressure cooker.....I guess that is thanks to a high school english teacher from Charleston who gave my overactive imagination too much to ponder when we read Moby Dick.

Back to the topic at hand....while it is still grilling season, and the kitchen still gets too hot using the oven and stove, I fully intent to take advantage so when this recipe fell into my lap I jumped on it...after all, Ina has never led me astray!

Butterflied Chicken 
recipe from Ina Garten

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced
Directions

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
 
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. 
Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
 
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
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