Kielbassa and White Beans

Do you shop at a warehouse club, you know Costco, Sam's, BJ's? At my house, we're Costco shoppers. One of the main reasons, their wine selection is fantastic! Of course, a lot of the things you buy are in larger quantities. Perfect if you have a big family. Since it's just Tim and I, sometimes I find myself trying to figure out what to do with something I have in large quantities. This summer we bought a package of kielbasa, perfect for summer grilling. I wanted to find a winter recipe for kielbasa. I found this recipe several months ago, bookmarked it but kept passing it over when planning the weekly menu. Tim's not a big fan of dishes with cooked tomatoes, so I was concerned he wouldn't like this one. With the kielbasa still in the freezer, I decided to give it a try. Tim said he really liked this recipe, the rosemary is delicious with the sausage.

I made the recipe as written below. Next time, I would not use any additional oil to brown the sausage. I would just add a little olive oil, if needed, to the pan before browning the onions or garlic. I used Great Northern Beans but any of those beans or even a mixture, would be delicious!



Recipe courtesy of Food.com
1 -2 tablespoon oil or 1 -2 tablespoon butter
1 lb smoked kielbasa, sliced 1/2 inch thick
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 1/2 ounce) can peeled diced tomatoes
1 (16 ounce) can great northern beans or 1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 35 mins
1 Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
2 Reduce heat to medium, add onions and cook until transparent.
3 Reduce heat to low, add garlic and herbs and cook 1 minute.
4 Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

I am linking this to Tasty Tuesday and Tempt My Tummy Tuesday's.

Madame's Chicken

Do you own a Le Creuset Dutch Oven or as they call it a French Oven? I've been eying them for a year or so but couldn't bring myself to spend the money for one. I found a Kirkland brand one at Costco. The reviews were very good and it was one fourth the price. I love the beautiful red color , it browns and cooks meats perfectly. Since my purchase, I've been watching for recipes just so I can use it more. When I saw this recipe over at one of my favorite blogs, There's Always Thyme to Cook, I bookmarked it for a Sunday dinner sometime soon!

I am giving you the recipe as Carol posted it. I used all thighs. Also, so I would have a one pot meal, I added potatoes and carrots.

Mme. Lascourrèges Chicken with Shallots
Source: The French Farmhouse Cookbook by Susan Herrmann Loomis
posted by bubbeskitchen (Renee Ascher)
Courtesy of There's Always Time in the Kitchen


3 tablespoons olive oil
1 chicken (3 1/2 to 4 pounds; 1 3/4 to 2 kg), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs)
3 tablespoons red wine vinegar
4 large shallots, peeled and minced
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves

Preheat the oven to 425°F

Drizzle the oil into an ovenproof baking dish that is large enough to hold the chicken in one layer. Add the chicken pieces and turn them so they are thoroughly coated with oil. Drizzle the vinegar over the chicken, and sprinkle with the shallots. Turn the chicken so the shallots are evenly distributed over and under the pieces. With all the pieces skin side up, sprinkle generously with salt and pepper.

Place the dish in the center of the oven and roast until the chicken begins to turn golden, about 20 minutes. Remove the dish from the oven, turn the chicken pieces over, and season with salt and pepper. Return the dish to the oven and continue roasting until the chicken is thoroughly cooked ( the juices should run clear when the flesh is pricked with the tip of a sharp knife), 17 to 20 minutes. Mince the parsley.

Remove the chicken from the oven, sprinkle the parsley over it, and turn the pieces so the parsley is mixed evenly throughout. Let sit for 10 minutes, and then serve.

I am linking this Tasty Tuesday's, Tuesday's at the Table and Tempt My Tummy Tuesday.

Snickerdoodle Bars

Snickerdoodles are one of my favorite cookies! When I saw this recipe on Crazy Daisy, I couldn't wait to make them. I decided to make them for my step son Michael's soccer banquet. Of course, as I cut them, I had to taste. These bars are so good. The flavor of a snickerdoodle cookie and the texture of a brownie. Thank goodness I made them to take somewhere or I would have eaten way too many. Next time you're searching for a cookie to make, try these you won't be sorry!!!

Snickerdoodle Bars
2 1/3 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla

Heat oven to 350. Spray or grease the bottom only of a 9x13-inch pan with cooking spray. Combine flour, baking powder, and salt in a small bowl and set aside.

Beat butter on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla until combined. Add dry ingredients and beat on low speed until combined.

Spoon half the batter into the pan and spread evenly. Sprinkle with Cinnamon Filling evenly over batter. Dollop teaspoons of remaining batter evenly over Cinnamon Filling. Gaps are okay, they let the filling peek through leaving a fun marbled look.

Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

In a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.

I am linking this to Tempt My Tummy Tuesday's, Tuesday's at the Table and Tasty Tuesdays.

One Year Ago Roasted Dill Potatoes.

Roasted Pepper Pasta Sauce

I wanted to make something different with a couple of peppers that were getting close to being past their prime. Normally we would slice these peppers, toss with a little olive oil, kosher salt, pepper and toss them in the grilling pan to grill. I wanted to do something different with these peppers. I hate to admit this but I don't make a lot of my pasta sauces from scratch. After working all day, it's just too easy to open a jar. I love roasted pepper pasta sauces, so I decided to give it a try.

No photos of the finished dish, didn't like the way they turned out. . The recipe that was my inspiration used cream. I made a lighter version of the recipe, using milk and cornstarch. We loved the taste and creamy texture of this sauce. Looking forward to summertime peppers and more roasted pepper sauce.

Roasted Pepper Sauce
2 large peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
1 1/2 cups whole milk
1 tablespoon cornstarch
1/4 cup water
1/4 cup grated Parmesean cheese
salt and pepper to taste

1.Preheat grill. Lightly coat the peppers with olive oil. Grill peppers over a medium flame broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag to cool for approximately 45 minutes.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes.
4.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Mix 1/4 cup water and 1 tablespoon cornstach with a whisk. Pout milk, cornstarch mixture into the skillet. Whisk until smooth. Add the Parmesean cheese; cook and stir until the cheese melts. Season with salt and pepper to taste. Simmer for 5 minutes.

One Year Ago Beer Marinated Pork Chops.

I am linking this to Tempt My Tummy Tuesday at Blessed With Grace, Tuesday's at the Table at All the Small Stuff and Tasty Tuesday's at Balancing Beauty and Bedlam.