Italian Recipe: Homemade Bolognese Sauce

Perhaps one of our favorite pasta sauces is the Beef Bolognese. It's a good, hearty ragù sauce that fills you up with some protein to balance out the carb-loaded pasta. Bolognese sauce comes from the vibrant, northern Italian city of Bologna, though exactly what constitutes an authentic sauce & pasta combination is hard to say.

Historians and foodies bicker over the type of pasta to use: purists argue for tagliatelle, while others even opt for macaroni noodles. Some say tomatoes and tomato paste should be kept to a minimum. One thing is for sure: a good bolognese has a soffrito base of aromatic and flavorful veggies. Our recipe incorporates sautéed onion, carrots and celery.  It makes for a sauce with rich flavor and wonderful texture. Read on for the full recipe... 

Bolognese Ragù Sauce

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons minced onion
• 2 tablespoons minced carrot
• 2 tablespoons minced celery
• 1 clove garlic minced
• 3/4 lb ground beef chuck
• 4 slices bacon, cut into 1/2 inch pieces
• table salt
• 1 cup whole milk
• 1 cup dry white wine
• 1 28oz can whole tomatoes, finely chopped, juice reserved

1. Cook the bacon in a pan until crispy. Pat with paper towels, then crumble.

2. Heat the butter in a large, heavy-bottomed Dutch oven over medium heat. Add the onion, carrot, garlic, and celery. Sautè until softened but now browned (about 6 minutes).

3. Add ground meat, bacon, and 1/2 teaspoon salt. Use the edge of a wooden spoon to crumble meats with the edge of a wooden spoon so no clumps remain. Cook the meat until it loses its raw color, but has not yet browned (about 3 minutes).

4. Add milk and bring to a simmer. Continue to simmer until the milk evaporates and only clear fat remains.

5. Add wine and bring to a simmer until the wine evaporates. Add tomatoes and their juice to bring to a simmer.

6. Reduce the head to low so the sauce just barely continues to simmer until the liquid has evaporated (about 3 hours.)

7. Adjust seasonings with extra salt to taste and serve. 

8. Enjoy!

Kid-Friendly Appetizer: Homemade Pepperoni Bread

Do you remember trying pepperoni bread as a kid? In case you're unfamiliar with it, this dish is almost like a rolled up pizza. Loaded with a delicious filling of pepperoni and mozzarella, it's a big hit with kids-- and adults, too! While you'll find plenty of pre-made options in the frozen foods aisle, why not skip out on the preservatives and artificial flavors and make this stuff from scratch? We took things a step further and even made our own dough. This recipe is easiest to make if you've got a stand mixer, but it's also possible to mix by hand and achieve similar results! Consider getting the kids involved-- this is a wonderful family activity and the end result is a melt-in-your-mouth bread that everyone will enjoy. Read on for our recipe...

Ingredients

• 6 1/4 cups unbleached bread flour
• 1 tablespoon coarse kosher salt
• 5 tablespoons brown sugar
• 1 tablespoon honey
• 1 cup lukewarm water
• 1 cup plus 2 tablespoons lukewarm buttermilk
• 1 1/2 tablespoons instant yeast
• 1/4 cup (1/2 stick) melted unsalted butter
• 1 medium diced onion
• 2 1/2 cups grated mozzerella cheese
• 1 package pepperoni
• dried oregano

1. In a large mixing bowl, whisk together flour, salt, and sugar. Make sure to crush the brown sugar in the bowl so it spreads out evenly.

2. In a separate bowl, combine water, buttermilk, honey, and yeast until dissolved, then add melted butter and pour into the dry mixture. If you have a stand mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If not, mix by hand, using a large spoon. Stir for about two minutes. Let the dough rest for about five minutes.

3. With a stand mixer, switch to the dough hook and mix on medium-low speed, or continue mixing by hand for three minutes, eventually kneading the dough. Adjust with flour or liquid as needed. The dough should be soft, supple, and tacky but not sticky. Add the onions and mix on the lowest speed or again by hand for abou 1 minute until the onions are evenly distributed.

4. Transfer the dough to a lightly floured work surface and knead for 1 to 2 minutes to make any final adjustments then form into a ball.

5. Place the dough in a lightly oiled, clean bowl then cover with plastic wrap. If you want to save this to finish in the future, refrigerate for overnight or up to 4 days. The dough should double in size. If you want to continue making it that day, let the dough sit out  at room temperature for an hour to an hour and a half until it doubles in size. Punch it (knead it back down for a few minutes) then let it sit for half an hour.

6. Preheat the oven to 350 degrees. Divide the dough into 4 equal pieces. Dust each piece with flour, then roll them into rectangles. Spread about 1/4 the cheese over the surface of each rectange, sprinkle on some oregano, layer on the pepperoni, then roll the dough up like a rug to form a log. Seal the seam with your fingertips.

7. Line two sheet pans with parchment paper, then place the logs in and place the sheet pans in the oven. Bake for 20 minutes, then rotate the pans. This should take about 50 minutes in total. The bread is done when it's a deep golden brown and its internal temperature is about 185 degrees.

8. Remove the pans and cool on a wire rack for at least 15 minutes or more before slicing and serving.

Enjoy!

Hearty Main Course: English Shepherd's Pie

Shepherd's Pie is a fantastic, simple dish originally designed to be affordable for poor, rural workers. Since then, it's become a staple in the United Kingdom. Our shepherd's pie recipe uses lamb as the meat of choice, but this recipe will work just as well with beef instead. This hearty main course is comfort food at its finest. Read on for our favorite recipe...

Shepherd's Pie

(makes one, 2 quart casserole)

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 lb lean, ground lamb
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded cheddar cheese

1. Preheat the oven to 375°. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are cooked, but still firm.

2. Drain and mash the potatoes, then mix in the butter, 1 tablespoon finely chopped onion, and 1/4 cup shredded cheese. Add salt and pepper to taste.

3. Start a fresh pot of water boiling and add the carrots. Cook them for about 15 minutes, drain, mash, set aside.

4. In a large frying pan, add onion and cook until clear. Add the ground lamb and cook until browned. Pour off the excess fat, then add flour and cook for an additional minute. Add the ketchup and beef broth.

5. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

6. Spread the ground beef evenly over the bottom of a 2 quart casserole dish. Over top, spread the mashed carrots in an even layer, then do the same with the mashed potatoes. Sprinkle the last of the shredded cheese on top, then bake for 20 minutes.

7. Enjoy!

Street Food Recipe: Russian Beef Chebureki

Never heard of chebureki? Well, if you haven't been to Eastern Europe (and particularly Russia), that's not surprising! Over there it's a massively popular street food, and it's not so different from a Mexican empanada. Chebureki are made from unleavened dough. They're filled with spices, onions and ground meat, and fried in oil. Pop one as a snack or make a plate as an appetizer to share with family and friends. 

No time to make homemade dough? You can also throw these together with raw tortillas from the refrigerated foods aisle at your local grocery store. Read on for our favorite recipe... 

Beef Chebureki

(makes 7 servings)

Ingredients:

2 1⁄2 cups flour

1⁄2 cup water

4 tablespoons olive oil

1 teaspoon vodka (optional)

1⁄2 teaspoon sugar (white)

1⁄2 pound ground beef

1⁄2 onion (medium, finely chopped)

6 tablespoons milk

1 teaspoon parsley flakes (or finely chopped fresh parsley)

vegetable oil (for deep frying)

salt and pepper (to taste)

 

 

Directions:1. In a large bowl, sift together sugar, salt (about 1/3 teaspoon) and flour. Add olive oil and vodka. Add water to the flour mixture (a small amount at a time) mixing it and kneading dough until it's even, soft and doesn't stick to your hands. Add a little more flour if the dough is sticky, or water if it's stiff. Place the dough aside and prepare the filling.
2. In a separate bowl, mix together ground beef, finely chopped onion and parsley. Season the mixture with salt and pepper and stir in milk.

3. On a lightly floured surface, roll the dough until it is about 1/10-1/8 inch thick. Cut circles using a small tea plate. Gather the rest of the dough into a ball and roll again. Repeat until you used all the dough.

4. Place about 2 tablespoons of the filling on one side of the circle, leaving 1/2 inch space at the edges.

5. Fold the other half of the circle over and pinch the edges firmly together using your fingers.

6. Make sure there is no air inside chebureki and the edges are closed tightly. 

7. In a large skillet, heat the oil for deep frying (it should cover about 1/2 of a cheburek), reduce heat to medium and place 3 or 4 chebureki into oil (depending on the size of your skillet). Fry chebureki on both sides until nicely and evenly brown (about 5 minutes per each side).

8. Drain on paper towels, let rest for a few minutes. Serve while still hot.

Japanese Recipe: Katsudon (Breaded Pork Cutlet Over Rice)

Sushi is often considered the pinnacle of Japanese cuisine in the US, but the island nation has so much more to offer. Their food is robust and complicated with interesting takes on foods introduced to them by other countries. Take tonkatsu: a pork cutlet breaded and fried. This thoroughly Japanese dish is actually a variation on European cuisine that was introduced during the Meiji Restoration (Late 19th century to early 20th).

Katsudon (a breaded pork cutlet over rice) is incredibly popular in Japan. It's a combination of tonkatsu(the pork cutlet) and donburi (Japanese rice bowl dish). It's a dish commonly eaten for good luck on the night before a major test because katsu is a homophone for the verb katsu in Japanese, meaning "to win" or "to be victorious".

Read on to learn how to make this delicious recipe...

Homemade Katsudon Recipe

(makes 4 servings)

Ingredients:

Basics

• 7 cups steamed short-grain white rice
• 3 green onions, sliced thin
• 3 small onions sliced thin
• vegetable oil (for frying)
• 4 boneless center cut pork chops pounded thin (should be  about 1" thick before pounded out)
• salt and pepper to taste
• Worcestershire sauce (optional)

Breading

• 3 tablespoons flour
• 1 egg, beaten
• 1 cup Japanese breadcrumbs (Also known as panko)

Broth

• 1 cup dashi broth (available in the international aisle but use water if you can't find any)
• 6 tablespoons soy sauce
• 6 tablespoons sugar
• 4 tablespoons mirin (Japanese rice cooking wine)
• 3-4 eggs beaten

Directions:

1. Heat vegetable oil in a 1-inch deep frying pan or wok until it's at 340F or until a few breadcrumbs dropped in the middle of the oil surface immediately.
2. Remove extra fat and silverskin from the sides of the pork cutlets then pound them out until they are about 3/4" thick.
3. Salt and pepper the pork cutlets, then dust first in flour, dip into the beaten egg, then into the panko.
4. Fry the cutlets in the oil (1 at a time so the oil doesn't overflow) until light brown (about 4 or so minutes per side)
5. Drain the pork cutlets onto paper towels the cut into 1" strips.
6. Mix the broth ingredients except for eggs together in a bowl.
7. Add oil to a hot frying pan, then add onions (not the green onions).
8. Saute until the onions are fragrant and start to turn translucent.
9. Pour the dashi mixture over the onions, then nestle the pork cutlets into the onions.
10. Drizzle the 3-4 beaten eggs over everything in the pan then sprinkle with green onions.
11. Cover with a lid and cook until the egg is mostly set (about 1 minutes)
12. Split the rice between four large bowls, then top each with a pork cutlet and the egg.
13. Serve immediately with Worcestershire sauce on the side optionally.
14. Enjoy!

Meaty Main Course: Pork Chops with Apple, Onion & Sage

Getting creative with dinner can be a challenging and worthwhile puzzle. What haven't I tried before? What will everyone else like? Will it cost a fortune? Will it take forever to make? These are all the important questions that can really make or break a new recipe, especially if you have dietary restrictions that must be incorporated into the menu.

Delivering something that fits every criteria and is still delicious is quite an accomplishment! But we're not afraid to brag about this new and surprising winner, courtesy of McCormic Recipe Inspirations. It's a tangy, meaty main course that masters that perfect balance of sweet and savory. All in all this recipe takes roughly forty five minutes from the first chop to loading up the plates, and the end results are high-quality and nutritious at only 371 calories per serving. Check out the recipe below...

Apple, Onion, and Sage Pork Chops

(makes 6 servings)

Ingredients:

•     1 1/2 teaspoons sage
•     1 teaspoon minced garlic
•     1 teaspoon thyme leaves
•     1/2 teaspoon ground allspice
•     1/2 teaspoon paprika
•     1 tablespoon flour
•     1 teaspoon salt
•     4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
•     2 tablespoons olive oil 1 medium onion, thinly sliced
•     2 red apples, thinly sliced
•     1/2 cup apple juice or orange juice
•     1 tablespoon brown sugar

Directions:

1. Mix flour, all of the spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Mexican Recipe: Delicious Beef Tacos

Tacos can be found all over the world, though of course they originated down south in Mexico. They first made their appearance in the 19th century around the silver mines. So what makes the taco so special? Well much like a sandwich, tacos are incredibly customizable. Every last detail of a taco is up to the eater from the shell, to the protein, to the garnishes. Everyone has their own way of building their taco.

This recipe is for what is probably the most common form of taco we know: the beef taco. No, we aren't just dropping a packet of pre-seasoned mix into a pan, we're using fresh spices to really make this dish pop! Keep reading below for the recipe...

Beef Tacos

(makes 8 servings)

Ingredients

• 2 teaspoons corn oil
• 1 small onion, chopped small
• 3 medium cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1lb ground beef (at least 90%lean)
• 1/2 cup tomato sauce (NOT pasta sauce)
• 1/2 cup chicken broth
• 1 teaspoon brown sugar
• 2 teaspoons cider vinegar

Directions

1. Heat oil in the skilled over medium heat. Add onion and cook, stirring occasionally until softened.
2. Add garlic, spices, 1/2 teaspoon salt, and stir, cooking until fragrant (about 1 minutes).
3. Add ground beef, and brown. Make sure to scrape the bottom of the pan to prevent scorching.
4. Add tomato sauce, chicken broth, brown sugar, and vinegar. Bring to a simmer.
5. Reduce the heat to medium low to keep simmering, stirring occasionally. Make sure to break the meat up so there are no big chunks.
6. Once the liquid has reduced and thickened (about 10 minutes), taste and adjust the seasoning with salt and pepper to taste.
7. Serve in taco shells or tortillas, top as desired. 
8. Enjoy!

Comfort Food Classic: Chicken Pot Pie

In need of some comfort food? Nothing quite hits the spot like the re-visiting some of our favorite childhood dishes. A classic dish in our family is chicken pot pie. It's a great buttery pie crust filled with gravy, vegetables, and of course chicken.

You can make individual servings if you have 16-ounce ramekins, or make a nice, big family serving in a casserole dish. It's also a great way to make use of leftovers. Not sure what to do with the rest of your baked chicken, or your vegetables? Make a pot pie! You can use many different vegetables in the filling, though my winning combination is onion, carrot, potato, and peas. A homemade pie crust ties this recipe together, but to be perfectly honest, using a store-bought crust works just as well and few will notice. Scroll down below for the recipe...

Chicken Pot Pie

(makes 12 servings)

Ingredients

• 4 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup peas
• 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
• 1/4 cup flour
• 3 cups chicken broth
• A splash of white wine
• 1/4 teaspoon Turmeric
• Salt and pepper to taste
• Chopped fresh thyme to taste
• 1/4 cup heavy cream
• 2 whole unbaked pie crusts
• 1 whole egg
• 2 tablespoons water
• Optional: parsley for garnish

Directions

1. Preheat the oven to 375F
2. Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently
3. Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.
4. Add the chicken broth and wine, and stir around to allow to thicken.
5. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
6. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).
7. Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.
8. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie.
9. Mix together the egg and water, then brush over the surface.
10. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil.  Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.
11. Garnish if desired. Serve hot.
12. Enjoy!

Comfort Food Recipe: Hearty Chicken Stew

When most people think of stew, beef or lamb usually come to mind as the protein of choice. This recipe changes things up, making chicken the highlight of this hearty and flavorful comfort food.

The trick with this stew is to use two different chicken parts: the thighs and the wings. Another boost of flavor comes from reducing the stew down to concentrate its flavors. Bacon and soy sauce also help add a complex flavor that serves the dish well. Scroll below to see our favorite chicken stew recipe...

Chicken Stew Recipe

(makes about 8 servings)

Ingredients

• 2lbs boneless, skinless chicken thighs halfed and trimmed
• kosher salt and pepper
• 4 slices bacon, chopped
• 1 lb chicken wings, halfed at the joint
• 1 onion, finely chopped
• 1 rib celery, minced
• 2 cloves garlic, minced
• 2 teaspoons anchovy paste
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon chopped fresh basil leaves
• 1/2 teaspoon sage
• 5 cups chicken broth
• 1 cup dry white wine
• 1 tablespoon soy sauce
• 3 tablespoons unsalted butter
• 1/3 cup flour
• 1 lb small red potatoes unpeeled, quartered
• 4 carrots, peeled and cut to bite sized pieces
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 325F
2. Place chicken thighs on a baking sheet and lightly season with salt and pepper. cover with plastic wrap, set aside.
3. Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally until bacon browns.
4. Use a slotted spoon to transfer the bacon to a medium bowl, then add chicken wings to the dutch oven.
5. Increase the heat to medium, and coock the wings until well browned on both sides (10 to 12 minutes).
6. Transfer the wings to the same bowl as the bacon.
7. Add onion, celery, garlic, anchovy paste, thyme, basil, and sage to the pot.
8. Cook, stirring ocasionally for about 3 minutes.
9. Increase the heat to high, stir in 1 cup broth, the wine, and the soy sauce. Use a wooden spoon to loosen any brown bits at the bottom of the pan. Bring the mixture to a boil.
10. Stir occasionally until the liquid evaporates and the vegetables begin to sizzle (12 to 15 minutes).
11. Add butter and stir to melt. Sprinkle flour over the vegetables to combine.
12. Gradually whisk in the remaining cups of broth until smooth. Stir in the wings, bacon, potatoes, and carrots. Bring to a simmer.
13. Transfer to the oven and cook uncovered for 30 minutes, stirring every 10 minutes.
14. Remove the pot from the oven. Use a wooden spoon to scrape the sides of the pot and remove any of the browned bits back into the stew.
15. Place over high heat. Add the thighs, and bring to a simmer.
16. return the pot to the oven uncovered, and continue to cook for 45 minutes, stirring every 15 minutes.
17. Remove the wings from the stew. Use a knife to cut meat away from bones. Discard the bones, return the meat to the stew.
18. Add a tablespoon of dry wine to the stew and season with salt, peper, and a sprinkle of parsley all to taste.
19. Enjoy!

Comfort Food Classic: Our Favorite Glazed Meatloaf

When you're in need of comfort food, it's hard to beat the ease and traditional feel of a classic meatloaf. There are many variations on the dish, but the end product is almost always the same: a loaf of meat that is cut into slices like bread and served, often times with a savory gravy.

Interestingly, while meatloaf as we know it only really entered cookbooks in the late 1900's, it dates back to the 5th century, originating in the area around what would become Germany and Belgium. This cousin to the Dutch meatball made its way over to America during colonial times where it was made of ground pork and cornmeal. Today, meatloaf typically consists of ground beef, vegetables, and bread crumbs. This recipe, however, calls for something a little different: crushed saltine crackers. Scroll below for the details...

Glazed Meatloaf Recipe

(makes 4-6 servings)

Ingredients

• 3 ounces grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 1 cup minced onion
• 1 rib celery, minced
• 1 tablespoon minced garlic
• 1 carrot, minced
• 1/2 cup minced green onion, including the onion greens
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme
• 1 teaspoon paprika
• 1/2 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 1/3 cup ketchup for meatloaf, and 1/2 cup for glaze
• 1 1/2 lbs of ground beef (chuck, or 85% lean)
• 3/4lbs Italian pork sausage casing removed
• 1 cup crushed saltine crackers
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground coriander
• 1/4 cup cider vinegar
• 3 tablespoons packed light brown sugar

Directions

1. Preheat oven to 375 degrees.
2. Spread the cheese out on a plate and place in the freezer until ready to use.
3. Lay out a rimmed baking sheet and place a cooling rack in the center. Wrap the cooking rack in foil, and use a skewer to poke holes into the foil, then spray with cooking spray or lightly coat with oil.
4. Heat the butter in a skillet over medium-high heat until foaming. Add onion, celery, carrot, garlic, and green onions. Cook, stirring occasionally for 5 minutes, or until carrots are tender.
5. Add salt, black pepper, thyme, paprika, Worcestershire sauce, and 1/3 cup of ketchup. Cook for another minute, then set aside to allow to cool.
6. Whisk together broth and eggs in a large bowl until combined. Stir in saltines, parsley, and the onion mixture.
7. Crumble the frozen cheese, then sprinkle over the mixture.
8. Add ground beef, then mix gently with your hands.
9. Transfer the meat to the foil on the cooking rack and shape into a 10" x 6" rectangle or so, smoothing out the top and edges with a moistened spatula.
10. Bake about 55 to 65 minutes, or until a thermometer inserted into the center reads 135F to 140F.
11. Remove the meatloaf from the oven and turn on the broiler.
12. While the meatloaf is cooking, combine 1/2 cup ketchup, the hot pepper sauce, ground coriander, cider vinegar, and brown sugar in a small saucepan.
13. Bring to a simmer over medium heat and cook, stirring frequently until thick and syrupy (about 5 minutes).
14. Spread half the glaze over the cooked meatloaf , then place under the broiler.
15. Cook for about 5 minutes, or until glaze bubbles and begins to brown.
16. Remove the meatloaf from the oven again and spread on the remaining glaze, then broil for another 5 minutes.
17. Let the meatloaf cool 20 minutes before slicing and serving.
18. Enjoy!

Italian Recipe: Chicken Marsala

There's so much more to Italian cuisine than pasta and tomato sauce, and that's absolutely something worth exploring. If you want to keep things simple and flavorful while skipping out on the spaghetti, this chicken marsala recipe is perfect. 

This savory chicken dish in wine sauce makes for a fantastic family meal. The wine sauce, emboldened by freshly cut mushrooms, is a good way to introduce a skeptical family member to the wonderful world of cooking with mushrooms. They don't overpower, but certianly add a distinct flavor that really ties the whole dish together. Scroll below for our recipe....

Chicken Marsala Recipe

(makes 4 servings)

Ingredients

• 2 skinless, boneless chicken breasts
• salt and flour to taste
• 1/3 cup flour
• 1/2 cup olive oil
• 8 ounces mushrooms sliced and cleaned
• 1 clove garlic, minced
• 2 teaspoons shallots, minced
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/4 cup chicken stock
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• Optional: Parsley and chopped carrots for garnish

Directions

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serviing platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.
12. Enjoy!

Seasonal Recipe: Our Favorite Turkey Stuffing

Every family has a tried and true stuffing recipe. The one below is a real favorite, at Thanksgiving and any time of year! 

This recipe calls for baking the stuffing in a casserole dish, and resting turkey legs over top. The juices and the flavor drips down into the stuffing, keeping it moist and delicious, and you also end up with some extra turkey meat you can save and use the next day for some turkey pot pie. Keep reading below for this fantastic recipe...

Our Favorite Turkey Stuffing Recipe

Ingredients

• 2 loaves white sandwich bread cut until 1/2" cubes
• 3 lbs turkey wings separated at the joints
• 1 1/2lbs sage sausage without the casings
• 2 teaspoons vegetable oil
• 6 tablespoons unsalted butter (plus extra to grease the baking dish)
• 1 large onion, chopped fine
• 3 ribs celery, chopped fine
• 2 teaspoons table salt
• 2 tablespoons minced fresh thyme leaves
• 3 tablespoons minced fresh sage leaves
• 1 teaspoon ground black pepper
• 2 1/2 cups low-sodium chicken broth
• 3 large eggs
• 3 tablespoons chopped fresh parlsey leaves

Directions

1. Preheat the oven to 250F.
2. Spread the bread cubes in an even layer over two rimmed baking cheets. Bake for about 45 minutes to an hour, stirring occasionally during baking.
3. Transfer bread crumbs to a large bowl, then increase the oven temperature to 375F
4. Use the tip of a paring knife to poke a few holes into each wing segment.
5. Heat oil in a skillet over medium-high heat until it begins to simmer. Add the wings and cook until golden brown (about 4 to 6 minutes). Flip wings and cook for another 4 to 6 minutes. Transfer wings to a medium bowl and set aside.
6. In a dutch oven, heat the butter over medium heat until it starts to foam. Add the sausage and cook, using a wooden spoon to break it apart to small pieces. Cook, stiring frequently until only a few bits of pink remain (about 8 minutes).
7. Add onions, celery, and 1/2 teaspoon salt. Cook, stirring until vegetables are softened but not browned (7 to 9 minutes).
8. Add thyme, sage, and pepper, and cook for about another 30 seconds.
9. Add a cup of broth, and bring the mixture to a simmer, using a wooden spoon to scrape the browned bits from the bottom of the dutch oven.
10. Once it has reached a simmer, add the vegetable and sausage mixture to the bowl with the dried bread and toss to combine.
11. Grease a large baking dish with butter. In a medium bowl, whisk together eggs, 1 1/2 cups broth, 1 1/2 teaspoons salt, and any accumulated juices from the wings that have been set aside.
12. Add the egg/broth mixture and the parsley to the bread, and gently toss to combine.
13. Transfer the mixture to the greased baking dish.
14. arrange the wings on top of the stuffing, and cover tightly with aluminum foil. Place the baking dish on a rimmed baking sheet, then place it in the oven.
15. Bake until the thickest parts of the wings register 175F on a thermomeber (about 60 to 75 minutes).
16. Remove the foil and transfer the wings to a dinner plate, or the fridge for later use.
17. Use a fork to gently fluff the stuffing, and let it rest for 5 minutes before serving.
18. Enjoy!

Italian Recipe: Amazing Beef and Sausage Lasagna

Homemade lasagna is one of those hearty, cheesy, belly-warming dishes that provides the cook many opportunities for creativity and improvisation.

Most recipes call for using one type of meat - beef - as the main ingredient; however, using only ground beef can render the dish too bland, and relying solely on Italian sausage can overpower it. By using the flavor profile of both, you'll end up with a unique balance that's just right. Keep reading below for our favorite two-meat lasagna recipe...

Lasagna Recipe

(makes 12 servings)

Ingredients

• 1lb sweet Italian sausage, casing removed
• 3/4 lb lean ground beef
• 1/2 cup minced yellow onion
• 2 cloves garlic, minced
• 28oz crushed tomatoes no salt added
• 12oz tomato paste
• 13oz tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespooon salt
• 1/4 teaspoon fresh ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16oz ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4lb mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

• In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until the meat is well browned.
• Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 2 tablespoons parsley.
• Let the mixture simmer for about 1 1/2 hours, covered, stirring occasionally.
• Bring a large pot of slightly salted water to a boil.
• Cook noodles in the boiling water for 8 to 10 minutes.
• Drain and rinse the noodles.
• In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat the oven to 375F
• In a 9"x13" basking dish, spread 1 1/2 cups of the meat sauce on the bottom. Arrange half the noodles lengthwise over the meat sauce. Spread half the ricotta cheeze mixture over the noodles, then add a third of the mozzarella cheese slices. Top with another 1 1/2 cups of the meat sauce, then add 1/4 cup parmesan cheese. Repeat this process with the remaining ingredients, then top it all with the remaining mozzarella and parmesan cheese.
• Cover with foil, then bake for 25 minutes.
• Remove the foil, then bake an additional 25 minutes.
• Let cool 15 minutes before serving.
• Enjoy!

Creative Seasonal Dish: Turkey and Pumpkin Chili

Whether you've got Thanksgiving leftovers or you're just hankering for the flavors of the season, this creative chili recipe is just what the doctor ordered. A perfect blend of turkey and pumpkin along with a few other traditional chili ingredients (black beans, diced tomatoes, onion & pepper), it's the perfect way to spice up an ordinary dish. 

Best of all, you can indulge in this protein-rich chili without overstuffing on calories. Keep reading for this amazing recipe...

Turkey and Pumpkin Chili Recipe

(makes 10 servings)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped (red or yellow would be ideal)
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14.5 ounces) diced tomatoes (do not drain)
• 3 cups chicken broth
• 2 1/2 cups cubed cooked turkey
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional for garnish 

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!

Classic Soup Recipe: Hearty Chicken Noodle

One classic way to stay warm that makes any dreary winter day seem a little brighter is a nice, hot, bowl of hearty chicken noodle soup.

In searching for a good soup recipe, we wanted something that fully utilized the chicken flavor. Canned chicken stock is okay, but making your own is even better. Today's recipe uses the whole chicken to fill the broth with the great flavors from the skin and the bones that comes out from boiling, while also using the lean meat of the breast in the soup. For added flavor, we also saute the ingredients before adding the water to create a rich fond that infuses itself into the dish. Add in some spices, and noodles, and you have a perfect pot of chicken noodle soup for the family that takes less than 90 minutes to cook from start to finish. Keep reading below for our recipe...

Chicken Noodle Soup Free Recipe

(makes about 10 servings)

Ingredients

• 1 tablespoon vegetable oil
• 1 whole chicken, breast removed and split, and the rest of the chicken cut into 2-inch pieces
• 2 medium onions, diced
• 2 quarts boiling water
• 2 bay leaves
• 1 large carrot, peeled and sliced
• 1 medium rib celery, sliced
• 1 clove garlic, minced
• 1/4 teaspoon thyme
• 2 cups egg noodles
• 1/4 cup fresh parsley leaves, minced
• salt and black pepper to taste

Directions

1. Heat the oil in a large soup kettle. Once the oil starts to smoke, add the chicken breasts and saute until brown on both sides. Remove and set aside.
2. Add half the chopped onions, and saute until slightly softened (about 2 to 3 minutes). Transfer to a medium bowl and set aside.
3. Add half of the pieces of chicken and saute until no longer pink (4 to 5 minutes). Transfer to the bowl with onions.
4. Saute remaining chicken pieces. Return the onions and cooked chicken (excluding the breasts) to the kettle, then reduce the heat to low, cover, and simmer until the chicken releases its juices (about 20 minutes).
5. Increase the heat to high, add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and simmer for about 20 minutes (or until chicken breasts are cooked and broth is flavorful).
6. Remove chicken breasts from the kettle, set aside. Once cooled, remove the skin from the breasts, then remove the meat from the bones.
7. Shread the meat to bite-sized pieces. 
8. Discard the skin and bone.
9. Strain the broth and set aside for now, discarding the bones and skimming the fat from the broth (while reserving 2 tablespoons).
10. Return the soup kettle to medium-high heat. Add reserved chicken fat, remaining onions, carrot, and celery. Saute until softened (about 5 minutes).
11. Add garlic and saute until fragrant (about 1 minutes)
12. Add thyme, broth, and chicken, then simmer until the vegetables are tender (about 10 to 15 minutes).
13. Add noodles and cook until tender (about 5 minutes).
14. Adjust seasonings, then stir in parsley. Serve hot with crackers or bread.
15. Enjoy!