Cajun Chicken Alfredo

Huge hit.  I used a rotisserie chicken from Costco for ease, which was fine, but I will make it as directed next time.  And there will be a next time!

6 boneless, skinless chicken thighs

3 T Cajun seasoning (I used Tony Chachere's)

salt and pepper

1 T olive oil

1 T butter

1 onion, diced

2 bell peppers, diced

4 garlic cloves, minced

1 T fresh oregano (I used a t dried)

1/3 cup dry white wine

2 1/2 cups chicken broth, plus more as needed

1 1/4 c heavy cream

10 oz. uncooked fusilli (or other short pasta)

1 T hot sauce, plus more to taste

1 1/2 cups grated Parmesan cheese, plus more for serving

3 T minced fresh flat-leaf parsley, plus more for serving

Lay out the chicken thighs on a sheet pan and season both sides with 1 1/2 T of the Cajun seasoning.

Heat the oil and butter and cook the chicken until browned on both sides (about 4 minutes per side).

Remove the chicken.  Add the onion, peppers, oregano and remaining 1 1/2 Cajun seasoning and a pinch of salt and pepper.  Cook and stir till softened.  Add the garlic and wine.

Deglaze the pan (couple minutes).  Add broth and cream.  Stir and reduce heat to low.  Add pasta, stir and cover.  Cook for about 12 minutes, stirring occasionally.

When pasta is done, add the parmesan and parsley.  Add the chicken as well or serve sliced on top.  Add parmesan on top as served.

Chile Verde

Always looking for new soups or stews to warm our bellies in the cold winter months...  The garnishes really add a lot to this one too.  

2 T olive oil

2 T butter

1 large yellow onion, diced

4 garlic cloves, minced

2 large poblano chiles, diced

1 jalapeño, seeded and finely diced

2 lbs spicy breakfast sausage

2 15 oz. cans green enchilada sauce

1 16 oz. jar salsa verde

1 4 oz can diced green chiles

1 lime, halved

salt and pepper to taste

For garnish:

sour cream

sliced radishes 

fresh cilantro

hot sauce

lime wedges

In a large dutch oven saute the onions and peppers till onions are transparent.  Add the garlic just before the sausage.  When sausage is brown, add the enchilada sauce, salsa and green chiles.

Stir everything together, bring to a boil, reduce and simmer for 10-12 minutes.  Add the lime juice and stir.  Taste, add salt and pepper if necessary.

Spoon it up and garnish!

Sourdough Crackers

We LOVE these.  And they just go...  and trying different spice combinations is so fun!

200 grams of discard

2 T butter, melted

2 t herbs of choice (our favorite so far has been herbes de provence, but we've even tried lavender!)

3/4 t salt, divided

Line a jelly roll pan with parchment paper and preheat the oven to 325.  

Mix first three ingredients and half the salt.  Spread on the parchment paper as thinly as possible and sprinkle the rest of the salt on top.  

Place in oven for 30-50 minutes (score after 10).  Enjoy!

 

Sourdough Sandwich Bread

It's become necessary to post this recipe so I can stop digging in my kitchen drawers...  I guess I'm not giving up on sourdough ;)

Sandwich & Pizza Crust Dough

250 grams of starter

420 grams of milk

16 grams of salt

300 grams of all-purpose flour    

40 grams of honey

300 grams of bread flour (all-purpose is fine too)

Mix initial time.  Turn and fold or use dough hook every 20 minutes 3 or 4 times.  I like to warm my oven and keep warm in-between initially.  Then, let rise and double for 6-8 hours.  Depending on how warm your kitchen is you may need to warm or chill based on when you will be available to work in the next step.  This is the primary reason this recipe takes a few tries to figure out - it's specific to your house!

When it's ready it should be a smooth ball that bounces back.  Grease loaf pan with butter.  I have a longer slimmer one that I like to use.  Pinch ends and sides together (to make the top smooth) and place down in the pan.  

Cover and let rise to top of loaf pan.  2-6 hours.  Bake at 400 degrees for 30 minutes.  Immediately remove from pan (of it will stick).  I like to use a warm oven (don't cover) and it usually takes closer to 2 hours to rise.

Let sit 30 minutes before slicing.  Freezes beautifully.