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Chicken in Milk

Chicken in Milk is a great change from traditional roasted chicken, and so easy to make. A whole chicken is braised in milk, along with lots of garlic and lemon, creating a fabulous sauce.

Chicken in Milk

 

I made this recipe for one simple reason. I bought too much milk. Like I mentioned last week I was supposed to babysit a 19-month-old for several days, but it didn't happen. He drinks a lot of milk when he is here, so I had purchased enough for him, my own daughter, and cooking. As it turned out, I had almost two whole gallons to use up, and needed to put it in some recipes.

I had read about Jamie Oliver's Chicken in Milk a few weeks earlier. It sounded...intriguing. Chicken braised in milk with grated lemon rind. The lemon makes the milk curdle, but not in a disgusting way, in a creamy, lemony, golden delicious sauce kind of way. That's what everything I read said, and they were right!

Chicken in Milk

Chicken in Milk

 

The chicken itself is extremely moist, and falling off the bones. The sauce isn't pretty, not at all, but it is amazing! I highly suggest serving it with the chicken. If you can't get passed the curdles, you could put the sauce through a mesh sieve before serving to remove them, but I promise it isn't necessary! The curdles taste like creamy, lemony, garlicy bits, that's all.

The chicken is browned in butter and oil before added the milk. I used meat lifting forks to carefully turn the chicken. The forks did put a few holes in the chicken, but it doesn't matter since you can't see them when the chicken is done. It will be falling apart by that point! The breast doesn't fall apart, but is incredibly moist and flavorful.

Chicken in Milk

 

I served it over spinach along with the garlic the chicken in milk was braised with,  and sauteed red potatoes with oyster mushrooms and brie (I'll be sharing that recipe later this week). The garlic is fabulous after braising, you could use it in many dishes, like mashed potatoes, or in soups. Or just eat it, like I did! I'm not afraid of a little garlic. Or a lot.

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Chicken in Milk

Chicken in Milk is a great change from traditional roasted chicken, and so easy to make. The chicken is braised in milk, along with lots of garlic and lemon, creating a fabulous sauce.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 20 minutes
Course: Entree
Servings: 6
Calories: 782kcal
Author: Bernadette

Ingredients

  • 6 pound whole chicken rinsed and patted dry
  • 8 tablespoons butter
  • 3 tablespoons olive oil
  • salt and pepper
  • 10 cloves garlic, unpeeled (remove the white papery skin)
  • 2 lemons, zested and quartered
  • 4 cups milk
  • 1 stick cinnamon
  • 1 teaspoon ground sage

Instructions

  • Preheat oven to 375 degrees F. Season the chicken with salt and pepper, inside and out. Heat the butter and oil in a dutch oven or oven-proof pot with a tight fitting lid. Carefully place the chicken in the pot; fry, turning carefully, until golden all over. Remove the chicken to a plate, drain the oil from the pot.
  • Place the chicken back in the pot, and stuff the quartered lemon in the cavity. Pour in the milk, add the unpeeled garlic, cinnamon stick, and sage. Sprinkle the lemon zest over the chicken and cover. Place in the oven and cook for one hour. Uncover, baste with the milk generously, and cook for one hour more, basting one or two more times. The chicken is done when it reaches 180 degrees in the breast with a meat thermometer.
  • Serve over spinach with the sauce, with potatoes, or steamed carrots.

Notes

Adapted from Jamie Oliver.

Nutrition

Calories: 782kcal | Carbohydrates: 13g | Protein: 46g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 219mg | Sodium: 357mg | Potassium: 695mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1035IU | Vitamin C: 24.1mg | Calcium: 237mg | Iron: 2.4mg

 

Honey Garlic Salmon

Sweet, garlicky, and slightly spicy Honey Garlic Salmon, quickly marinated in honey and lemon juice, and ready in less than 30 minutes!

Honey Garlic Salmon 

Honey Garlic Salmon

 

I don't write as much about the "crazy" or the "rants" that caused me to name this site Rants From My Crazy Kitchen as I used to, but it's still here. Even during the process of making this recipe, when I realized I didn't have any clean tongs, not one pair, much less my fish tongs, after I already had the salmon sizzling on the stove! This lead to me yelling at my husband over his lack of helping around the house, and then neither he or our daughter liked this honey garlic salmon. I did, though, so I wanted to share it with you. Okay, it's not that he didn't like it, he just didn't looked thrilled and I was already in a bad mood over the tongs, and our daughter is stuck on fish baked with butter, lemon, and pepper, She doesn't like change.

I was supposed to take last week off from blogging to watch my daughter's Godmother's 19-month-old son while she was in the hospital having her second baby. Then I got a really bad cold thanks to my lovely daughter coughing right in my face (on purpose, repeatedly. Oh, how nice 6-year-old's are!), and we decided it would be better if someone else watched him. Since I had the week off anyway, I decided to spend it cleaning the house. Next time I decide to do that, someone remind me to do it on a week where daughter doesn't miss two days of school with a fever from previously mentioned cold, then a two-hour school delay, then a four-day weekend, finally followed by yet another two-hour delay! My house looks the same as it did before. Maybe worse.

Honey Garlic Salmon

 

Unlike our daughter, I get tired of the same thing, the same way, all the time. I found a Honey Garlic Salmon recipe from Rasa Malaysia  that sounded good, with ingredients I had on hand and that we like. I marinated the salmon in the honey and lemon for a short while before cooking. She finished her recipe in the broiler, but after the tong fiasco my salmon was well-done enough and didn't need it. I think either way you make it would be delicious, so let me know what you try!

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Honey Garlic Salmon

Sweet, garlicky, and spicy salmon. Quickly marinated then pan seared, dinner is ready in under 30 minutes!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Entree
Servings: 4
Calories: 278kcal
Author: Bernadette

Ingredients

  • 1 pound salmon fillets
  • 3 tablespoons honey
  • 1 tablespoon warm water
  • ½ tablespoon lemon juice
  • 1 teaspoon dried parsley
  • a pinch each salt, cayenne pepper, and black pepper
  • 3 cloves garlic minced
  • ½ of a lemon sliced into rounds
  • 2-3 tablespoons olive oil enough to coat the bottom of the skillet

Instructions

  • Pat the salmon dry with paper towels. In a small bowl combine the honey, lemon juice, water, parsley, salt, cayenne, and pepper; stir well. Place the salmon on a large plate and pour the honey mixture over the salmon. Let it marinate for 10-20 minutes while you mince the garlic and slice the lemon.
  • Heat the oil in a cast iron skillet or other non-stick skillet over medium-high heat. Carefully place the salmon and marinade in the skillet and cook, turning with fish tongs (preferred) once, until cooked through and slightly browned on top, about 5 minutes. Turn the heat down, add the garlic and sliced lemon, and stir the garlic for 1 minute until softened.

Notes

Adapted from Rasa Malaysia Honey Garlic Salmon

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 583mg | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 8.6mg | Calcium: 21mg | Iron: 1.1mg

 

Beef Bourguignon

The classic slow simmered beef, carrots, onions, and mushrooms in a Burgundy wine sauce. This Beef Bourguignon is made a bit easier than the recipe Julia Child is famous for, with less steps needed to achieve the perfect beef stew!

Beef Bourguignon

 

I watched Julia Child on re-runs of The French Chef  at some point during my childhood, but not enough to really remember any of it. I wasn't into cooking back then, I just knew she cooked French food and so did Jack on Three's Company. So what, I wasn't a budding chef back then. I bought her cookbook, Mastering the Art of French Cooking, a few years ago. I don't refer to it often, though, because many of the recipes are simply not for every night dinners. That's not to say that I don't enjoy recipes that take a few hours to make, of course I do, I have shared many of them here over the last several years. I usually save those recipes for times when I 100% know (as much as a mother to a six-year-old can) that I will have the time needed to make it, and then add two hours. Yep, you read that right. Two. Hours. I swear is like a conspiracy around here. Mom plans to do something, but daughter needs something, dogs need to go out where I run into the neighbor who is retired and thinks I can stop and talk for hours, there's a squirrel (I am still talking about the dogs here, lol!), or the phone rings. More often than not, all of these. Every. Single. Time. Or, we find yet another dog outside the front of our house. Which just happened, literally, as I wrote the previous sentence. My husband found the owner within an hour, all is good!

Beef Bourguignon in the Dutch oven.

 

With all these distractions, if I can take some shortcuts with a recipe, I do it. Then, there is also the fact that I normally do my grocery shopping for the week at only one store, so if they are out of something I have to make changes. Beef Bourguignon is usually made with pearl onions, but I couldn't find any in the frozen section, and it would have added time to this recipe if I used fresh pearl onions. I knew I had yellow onions at home that needed to be used up, so that's what I did.

Beef Bourguignon

 

This recipe is adapted from Mastering the Art of French Cooking, The NY Times, and my own ideas.  I served it with garlic mashed potatoes, made by boiling two large cloves of minced garlic in with 4 medium russet potatoes, draining in a fine mesh sieve, mashing with a hand-held potato masher, then adding butter and milk before mixing again. Don't be intimidated by the long list of ingredients or the long instructions, Beef Bourguignon isn't really hard to make at all, it just takes some time. You can add salt if you desire, I have been leaving it out of recipes more often than not these days. This is even better if made ahead and reheated to a simmer the next day, so you can make it on a Sunday and still have a fabulous Monday night dinner!

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5 from 1 vote

Beef Bourguignon

The classic slow simmered beef, carrots, onions, and mushrooms in a Burgundy wine sauce. This Beef Bourguignon is made a bit easier than the recipe Julia Child is famous for, with less steps needed to achieve the perfect beef stew!
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Entree
Cuisine: French
Servings: 8
Calories: 741kcal
Author: Bernadette

Ingredients

  • 4 pounds beef rump roast (chuck or bottom round roast) (may substitute sirloin tip roast or top round roast), trimmed of excess fat and cut into 2-inch pieces. This should weigh about 3 pounds after trimming.
  • ½ pound smoked bacon cut into ½ inch pieces
  • 1 tablespoon olive oil or canola oil
  • 2 large yellow onions, chopped into large bite-size pieces
  • ¼ cup all-purpose flour (scant cup)
  • 1 pound baby carrots, cut in half if very large
  • 2 large cloves garlic
  • 1 bouquet garni of 1-2 bay leaves, 3 sprigs thyme leaves, and a small handful of fresh parsley sprigs, tied together inside of cheesecloth
  • 3 cups Burgundy wine
  • 3 cups unsalted (preferred) beef stock
  • 1 tablespoon tomato paste
  • ¼ teaspoon black pepper
  • For the mushrooms, prepared separately
  • 10 ounces baby portabella mushrooms, carefully washed and dried, quartered
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 1 tablespoon chopped chives

Instructions

  • Trim and cut the beef into 2-inch pieces to equal 3 pounds, pat dry with paper towels. Refrigerate any excess to use in another dish. Preheat oven to 450 degrees F with the oven self set in the lower third of the oven.
  • Heat the oil in a Dutch oven or other fireproof casserole over medium-high heat. Add the bacon and onions and cook until the bacon is slightly crisp and the onions are golden. Remove from the Dutch oven with a slotted spoon, leaving the fat in the pot. Set aside.
  • Add just enough of the beef to easily fit in the bottom of the Dutch oven, working in two batches if needed, and cook on all sides until browned. Add all of the beef back into the pot, sprinkle with the flour; cook and stir until browned.
  • Add the wine and stock, stir and scrap the bottom of the pan to get up any browned bits, then add the bacon and onions, carrots, garlic, bouquet garni, and tomato paste. Stir well. Cover and place in the oven. Immediately turn the temperature of the oven down to 325 degrees F. Cook for 2 ½ to 3 hours, adjusting heat if needed so that it continuously simmers gently.
  • Meanwhile, saute the mushrooms in the butter and oil over high heat until lightly browned. Remove from the heat, toss in the chives, and set aside. Reheat right before serving.
  • After 2 ½ to 3 hours, the beef should pierce easily with a fork. When tender, carefully pour the contents of the Dutch oven into a sieve set over a saucepan. Rinse out the Dutch oven and return the contents of the sieve to it. Spoon the cooked mushrooms on top of the beef.
  • Skim the fat off the top of the sauce, then simmer for a minute or two while skimming off additional fat. Pour the sauce over the meat and simmer for a few minutes. Serve with mashed potatoes, boiled potatoes, noodles, or rice.

Nutrition

Calories: 741kcal | Carbohydrates: 16g | Protein: 69g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 203mg | Sodium: 541mg | Potassium: 1190mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8105IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 8.4mg

 

Sweet and Spicy Hummus Big Game Day Party #SundaySupper

Serve this Sweet and Spicy Hummus, made with pureed chick peas, Sriracha sauce and brown sugar, as a game winning appetizer!

Sweet and Spicy Hummus

Sweet and Spicy Hummus

 

This week #SundaySupper is all about recipes that are great for eating while watching the big game. Our host is  T.R. Crumbley of Gluten Free Crumbley.

I love hummus, but I'll admit I don't make it at home all that often. I've had lots of different kinds, just recently discovering sweet and spicy hummus. You might remember I was a little late to the sriracha craze, but boy do I love it! Mix it in with some brown sugar, and it's like heaven for me! I know spicy isn't for everyone, you can easily adjust the amount of sriracha in this recipe.

Sweet and Spicy Hummus Close-Up

 

I made it in my blender, and I should have done it in two batches. I had to keep stopping the blender and stir the chick peas in. If you have a food processor, I would recommend using it instead. Otherwise, two batches is best.

Sweet and Spicy Hummus on a pita chip

 

Check out all of the yummy game day recipes below!

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5 from 3 votes

Sweet and Spicy Hummus

Serve this Sweet and Spicy Hummus, made with pureed chick peas, Sriracha sauce and brown sugar, as a game winning appetizer!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Servings: 8
Calories: 218kcal
Author: Bernadette

Ingredients

  • 31 ounces canned chick peas, drained and rinsed (garbanzo beans)
  • ¼ cup tahini paste, well mixed (found in the Asian section of the supermarket)
  • ¼ cup extra virgin olive oil
  • ¼ cup sriracha
  • 6 tablespoons water
  • 3 tablespoons packed brown sugar

Instructions

  • Place the chick peas, tahini paste, olive oil, sriracha, and water in a food processor, or if using a blender place half of the ingredients in the blender.
  • Puree until smooth, scraping down the sides of the food processor or blender as needed. Serve chilled with pita chips or fresh vegetables for dipping. Also great as a sandwich spread.

Nutrition

Calories: 218kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 209mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1.8mg

 

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Beer Blue Cheese Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser, Price Chopper. All opinions are mine alone. This content is intended for readers who are 21 and over. #BigGameAdvantEdge #CollectiveBias

Gather together with your friends and family for the big game, and enjoy this easy to make, cheesy, creamy Slow Cooker Beer Blue Cheese Dip loaded with scallions and a little kick from cayenne pepper while you watch.

Slow Cooker Beer Blue Cheese Dip

Slow Cooker Beer Blue Cheese Dip

 

When we watch the games on TV, we often have a friend or two (or more) over. Most of these parties aren't planned at all, it's more of a last-minute "Hey, you want to come over?" phone call or text. This slow cooker beer and blue cheese dip is just perfect for get together's like that, I just throw everything in the slow cooker, set it to high, and stir it every twenty minutes or so until all the cheese is melted.

Slow Cooker Beer Blue Cheese Dip in the Slow Cooker

 

I find all the ingredients, including the beer, at my local Price Chopper. I have to say, I love the fact that they started carrying beer. I usually buy Coors Light. Yes, I drink it, but it's also fantastic to cook with. A light American lager that doesn't have a heavy beer taste, I use it in my chili all the time. Did you know Coors Light has won the gold medal at the World Beer Cup twice? Besides the Coors Light, Price Chopper has everything I need for the big game with their #BigGameAdvantEdge, including a great deal for 2 single topping pizzas and 2 lbs of wings for $22.99 . I pick up Tostitos® to go with the slow cooker beer blue cheese dip and if we are having people over at dinner time I grab some Tyson Anytizers Boneless Buffalo Wyngz. The dip is good with both the chips and the chicken!

Price-Chopper-Coors-Collage

 

About 20 minutes before we are ready to eat I bake the Tyson Anytizers so that they are ready at the same time as the dip. These Boneless Chicken Wyngz are a little spicy, which we love. Next time I think I'll make a plate of celery as well. I'm a sucker for wings, blue cheese anything, and celery!

 

Tyson Anytizers Boneless Chicken Wyngz

 

Here is the dip, all done!

Slow Cooker Beer Blue Cheese Dip

 

Then I set everything out on our dining room table so we can just grab it and head back down to the basement, where the big TV is.

Slow Cooker Beer Blue Cheese Dip with Tostitos

 

We have to put the dogs in their crates while we eat, they absolutely will jump up on the table and grab everything! Speaking of the dogs, it was a year ago today that I found Jack in our front yard, now he is a complete member of the family.

Slow Cooker Beer Blue Cheese Dip with Tyson Anytizers and Tostitos Tortilla Chips

 

Are you ready for the recipe for this easy to make Slow Cooker Beer Blue Cheese Dip?

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Slow Cooker Beer Blue Cheese Dip

Easy to make, cheesy, creamy Slow Cooker Beer Blue Cheese Dip loaded with scallions and a little kick from cayenne pepper.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dip
Servings: 8
Calories: 365kcal
Author: Bernadette

Ingredients

  • 3 scallions, steams removed, white and green parts sliced thin
  • 12 ounces can Coors Light
  • 16 ounces cream cheese
  • 8 ounces blue cheese (crumbles or block)
  • 1 cup shredded sharp yellow cheddar cheese
  • 1 teaspoon ground cayenne pepper

Instructions

  • Place the blue cheese, cream cheese, cheddar, scallions, and cayenne pepper in a slow cooker. Pour the beer over the top. Cover and cook on HIGH for about 1 hour, stirring every 20 minutes, and breaking up the cheeses with a large serving spoon, until all the cheese is melted and hot.

Nutrition

Calories: 365kcal | Carbohydrates: 4g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 667mg | Potassium: 182mg | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 1.1mg | Calcium: 310mg | Iron: 0.5mg

Do you need more great game day recipes? You can follow Price Chopper and Market 32  on Facebook for the latest and greatest! As for me, I'll be watching this weekend, enjoying a Coors Light either at the Arena Bar and Grill in Wilkes-Barre, or at the Pour House where my friend Amanda Jane works, or maybe at Charlie’s Cafe in Ashley. I have to get better at making plans!

 

Easy Meat Sauce for Pasta

Crushed tomatoes, onions, garlic, and lots of ground beef combine in this easy meat sauce that freezes well, so you can enjoy it any time!

Easy Meat Sauce 

Easy Meat Sauce for Pasta

This is one of those recipes I've been making forever but never shared. No clue why. Maybe because I think almost everyone makes a meat sauce, but maybe they don't, and I'm an idiot. Who knows? I love Italian inspired recipes and think everyone else should, too. Lol! Anyway, I thought it was about time I share my easy meat sauce recipe.

Easy Meat Sauce for Pasta

This is Italian inspired, not traditional Italian. In Italy, Bolognese sauce is never served with spaghetti, but here in Northeast PA, it's what I grew up with. Spaghetti was always my favorite food, I would ask for it every year for my birthday. I'm really, really picky with my sauce, it can't be too watery, or sweet, or tart, and although I love, love, love, spicy foods, my spaghetti normally has no business being spicy.

I make a few different versions of easy meat sauce. In the summer, I always use fresh tomatoes. It makes it a little less easy, but it's definitely worth it. Sometimes I used whole canned tomatoes, sometimes tomato puree. I have used either lean ground beef or "meatloaf mix", which is a combination of ground beef, pork, and veal. Normally, my sauce always has lots of garlic, parsley, and seasoning salt. Not lots of seasoning salt, just enough to taste.

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Easy Meat Sauce for Pasta

Crushed tomatoes, onions, garlic, and lots of ground beef combine in this easy meat sauce that freezes well, so you can enjoy it any time!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Sauce
Cuisine: Italian American
Servings: 8
Calories: 278kcal
Author: Bernadette

Ingredients

  • 2 pounds 93% lean ground beef
  • 1 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • ½ cup shredded carrot
  • 2 tablespoons olive oil
  • 28 ounces canned crushed tomatoes
  • 28 ounces canned whole peeled tomatoes
  • 6 ounces tomato paste
  • 2 tablespoons granulated sugar
  • 2 tablespoons chopped parsley
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper

Instructions

  • In a large non-stick pot, heat the olive oil over medium-high heat. Cook and crumble the ground beef along with the onions and shredded carrot until the meat is browned; drain.
  • Stir in the garlic, whole tomatoes, crushed tomatoes, tomato paste, sugar, seasoned salt, pepper, and parsley*. Bring to a simmer, cover and cook over low heat (just simmering), stirring occasionally and breaking up the whole tomatoes with the back of a spoon, for 45 minutes or more. Taste and adjust seasonings, if needed.

Notes

* I used a semi-dried refrigerated parsley. If using fresh parsley, add to the sauce 10 minutes before the end of cooking time.
This sauce is better long simmered, and even better the next day, but is still great within 45 minutes!

Nutrition

Calories: 278kcal | Carbohydrates: 21g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 813mg | Potassium: 1151mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2075IU | Vitamin C: 26.7mg | Calcium: 94mg | Iron: 5.7mg

 

Turkey Pepperoni Pizza Burgers

Flavorful, healthier Pepperoni Pizza Burgers made with lean ground turkey, Italian seasonings, pizza sauce, mozzarella and Parmesan cheeses, and topped with turkey pepperoni.  These keep all the flavor and more of traditional burgers while losing a lot of the fat!

Turkey Pepperoni Pizza Burgers 

Pepperoni Pizza Burgers

 

I've been sharing a lot of over-the-top indulgent recipes recently. I started off the year with Savory Ham and Cheese Waffles followed a week later with the Loaded Crab Poutine, so I think it's time for something a little bit healthier but still something everyone will love. Guys. this is seriously one of the best burgers I've ever had! Who needs ground beef? Not me!

Turkey Pepperoni Pizza Burgers

 

Of, course, I do use ground beef, I'm not about to deny that. Just not all the time. Ground turkey is MUCH healthier, and sometimes I just prefer it. It's a bonus that my daughter doesn't mind the difference either, and she loves turkey pepperoni! Truthfully, I don't think she even knows there is a difference, and I'm not about to tell her.

This recipe makes five burgers at a little bit more than a quarter pound (before cooking) each.

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2.50 from 4 votes

Turkey Pepperoni Pizza Burgers

Flavorful, healthier Pepperoni Pizza Burgers made with lean ground turkey, Italian seasonings, pizza sauce, mozzarella and Parmesan cheeses, and topped with turkey pepperoni. These keep all the flavor and more of traditional burgers while losing a lot of the fat!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 448kcal
Author: Bernadette

Ingredients

  • 1 ⅓ pounds lean ground turkey
  • 1 egg
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 cup pizza sauce (I used the lowest sodium store-bought I could find)
  • 16 slices turkey pepperoni
  • 5 thin slices part-skim mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese
  • 5 kaiser rolls

Instructions

  • In a large mixing bowl, combine the ground turkey, egg, Italian seasoning, garlic powder, and onion powder; mix well. Shape into 5 equal patties. Place on a griddle pan over medium-high heat and cook, turning once until cooked through (about 170 degrees).
  • Reduce heat to low and top with equal amount of pizza sauce, both cheeses, and pepperoni. Cover and continue to cook until the cheese is melted. Serve on Kaiser rolls.

Nutrition

Calories: 448kcal | Carbohydrates: 41g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 134mg | Sodium: 983mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 4.3mg | Calcium: 178mg | Iron: 4.7mg

 

Loaded Crab Poutine for #SundaySupper #FWCON

Layers of homemade potato chips, fresh crab, diced tomatoes, green peppers, and scallions then topped with a Gouda cream sauce and blue cheese crumbles make this Loaded Crab Poutine out of this world delicious!

Loaded Crab Poutine

Loaded Crab Poutine

This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers. 

Idaho Potato Commission Logo

I may have an issue with carbs. Pastas, breads, Idaho® potatoes, pretty much anything carb. Then, take those carbs and top them with my favorite toppings like on this loaded crab poutine, and I'm in heaven!

Do you know what poutine is? You probably do, but until last year when bunches of my friends attending the Food Wine Conference were talking about it, I had never heard of it. I live in a bit of a culinary bubble. In case you do too, poutine is usually French fries topped with cheese curds and gravy. But, the Idaho Potato Commission challenged us Sunday Supper bloggers to come up with nontraditional poutine recipes. Now, my 6-year-old will only eat potatoes as French fries or chips, no other way, and when I used the word "homemade", I thought it was all over, she wasn't going to eat it. Only...she loved it! She loves crab and blue cheese, so it turns out that Loaded Crab Poutine was just her thing!

Idaho Potato Recipe Contest

The  Idaho® Potato Let’s Poutine recipe contest is open to everyone, with prizes of $500, $200, and $100, plus a ticket to the 2016 Food Wine Conference. You can find all the details and the entry form here.

Just a few tips on making and serving this recipe: The fresh crab can be steamed and cracked open up to a day ahead, then reheated until just warm in a 200 degree F oven. If you need to prepare the chips in batches, they will also keep warm at the same temperature in the oven, and you can keep the sliced potatoes from turning brown by keeping them in a bowl of cold water. Pat them dry with paper towels before frying. The Gouda cream sauce can be prepared a day ahead, and reheated on the stove over low heat.

Loaded Crab Poutine

Read on after the recipe to see all of the other unique poutine recipes shared today, and for more potato recipe ideas connect with Idaho® potatoes on Facebook, Twitter, Pinterest, and Instagram. You can also follow the #SundaySupper Potato Recipes Pinterest board for even more great recipes!

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Loaded Crab Poutine

Layers of homemade potato chips, fresh crab, diced tomatoes, green peppers, and scallions then topped with a Gouda cream sauce and blue cheese crumbles make this Loaded Crab Poutine out of this world delicious!
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 455kcal
Author: Bernadette

Ingredients

  • 2 pounds Idaho® russet potatoes, sliced into ¼ inch rounds (I left the skins on)
  • 1 ⅓ pounds fresh or frozen Alaskan snow crab legs
  • ½ of a green bell pepper diced (3-4 to 1 cup)
  • 2 small tomatoes, diced
  • 1 scallion, sliced thin (white and green parts)
  • ½ cup crumbled blue cheese
  • Gouda Cream sauce ingredients:
  • 1 ½ cups light cream
  • 1 ½ cups finely shredded Gouda cheese
  • ½ teaspoon seafood seasoning
  • 4 cups vegetable or canola oil for frying the potatoes

Instructions

  • Steam the crab legs until hot, about 12 minutes. Crack the crab legs open and remove the crab meat. Keep warm in a 200 degree F oven, covered.
  • Prepare the Gouda Cream Sauce- Heat the light cream over medium heat until steaming, then slowly whisk in the shredded Gouda, waiting until each addition is fully melted before adding more. Remove from the heat and set aside, reheating if necessary before topping the chips.
  • Prepare the chips- Heat the oil in a deep frying pan over medium/high heat or preheat a deep fryer. Fry the potatoes, working in batches if needed (don't overcrowd the pan), until golden brown, 7-10 minutes for each batch. Drain onto a paper towel lined oven-safe plate, and keep warm in a 200 degree F oven.
  • Place the chips on a large platter, top with the diced tomatoes, green peppers, crab meat, scallions, Gouda cream sauce, and crumbled blue cheese. Serve immediately.

Notes

The fresh crab can be steamed and cracked open up to a day ahead, then reheated until just warm in a 200 degree F oven. If you need to prepare the chips in batches, they will also keep warm at the same temperature in the oven, and you can keep the sliced potatoes from turning brown by keeping them in a bowl of cold water. Pat them dry with paper towels before frying.. The Gouda cream sauce can be prepared a day ahead, and reheated on the stove over low heat.

Nutrition

Calories: 455kcal | Carbohydrates: 24g | Protein: 18g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 602mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 18.6mg | Calcium: 362mg | Iron: 1.4mg

 

Breakfast:

Appetizers:

Main Dish:

Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement

Have you signed the #SundaySupper pledge to eat together as a family? Do it right here!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

20-Minute Italian Chicken Skillet

This Italian Chicken Skillet is great for weeknight dinners in a hurry, simple, and so delicious the whole family will request it every week!

Italian Chicken Skillet

I received herbs from Gourmet Garden to facilitate this recipe, and be entered into a contest to win a year's supply of herbs thanks to Eat, Write, Retreat. No other compensation was provided and all opinions are my own.

Gourmet Garden Herbs

You should see my dried herb and spice cabinet, it's a mess. I always have tons of them on hand, and I sometimes forget I already have them and buy more. These Gourmet Garden herbs are refrigerated, keep fresh for 4 weeks after opening, and are stack-able. The tops actually snap together, which I love!

20-Minute Italian Chicken Skillet

20 -Minute-Italian-Chicken-Skillet

I used parsley, basil, and chives in this Italian Chicken Skillet recipe. Besides that, all you need is a can of tomatoes, a clove of garlic (always!) and some black pepper. Slice a few chicken breasts in half so they are thin, and it's ready in about 20 minutes.  It's good over rice, or pasta, or even by itself.

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20-Minute Italian Chicken Skillet

This Italian Chicken Skillet is great for weeknight dinners in a hurry, simple, and so delicious the whole family will request it every week!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree
Cuisine: Italian American
Servings: 6
Calories: 137kcal
Author: Bernadette

Ingredients

  • 3 large chicken breasts, cut in half width-wise (about 2 pounds chicken)*
  • 1 14.5 ounce can diced tomatoes (I used no salt added)
  • 1 clove garlic, minced
  • 1 tablespoon Gourmet Garden lightly dried parsley
  • 1 tablespoon Gourmet Garden lightly dried chives
  • 1 teaspoon Gourmet Garden lightly dried basil
  • ⅛ teaspoon black pepper
  • ¾ cup finely shredded mozzarella cheese
  • ¼ cup finely shredded Parmesan cheese

Instructions

  • Place the chicken in a large skillet and top with the undrained diced tomatoes. Turn the heat to medium-high and cook, turning once, for about 10 minutes. Sprinkle with the parsley, chives, and basil, turn the chicken again and cook for 5 more minutes. Spoon some of the tomatoes on top of the chicken pieces, then sprinkle each breast with mozzarella and Parmesan. Cover and cook for a few more minutes until the cheese is melted.

Notes

The chicken breast will be easy to slice width-wise if they are partially frozen. Finish defrosting in the refrigerator (if sliced the morning ahead) or microwave.

Nutrition

Calories: 137kcal | Carbohydrates: 3g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 326mg | Potassium: 366mg | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 8.3mg | Calcium: 153mg | Iron: 1.2mg

 

 

Savory Ham, Cheese and Sage Waffles for #SundaySupper

Keep warm this Winter with these Savory Ham, Cheese and Sage Waffles. They are great for breakfast anytime, can be easily frozen, or make an outstanding breakfast for dinner!

Savory Ham, Cheese and Sage Waffles

Savory Ham, Cheese and Sage Waffles

January is National Sunday Supper Month, and I am thrilled to join in to kick off this event. There are going to be lots of fun things going on with this event, including an Instagram daily challenge. I'll be the first to admit I suck at remembering to use Instagram, so I'm using this challenge as a way to amp up my game over there. I would love for you to follow me.

Savory Ham Cheese and Sage Waffles with Creamy Ham Mustard Gravy

 

My mother bought us a waffle iron for Christmas, and this recipe was the first thing I made with it. I adapted these savory ham, cheese and sage waffles from Rachel Cooks. They are really good on their own, but my husband thought they needed a gravy of some kind. I decided to make a creamy ham and sage gravy with mustard to top them, along with some more shredded sharp cheddar. SO GOOD!! The gravy itself would be great over not only these savory waffles, but used in place of a Hollandaise sauce for Eggs Benedict. The waffles are great without the gravy, too, so if you don't have time or the ingredients, don't worry about it. But, seriously, make the gravy another time!

Read on after the recipe to find links to all the great recipes shared today for the Sunday Supper Month Kickoff!

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5 from 2 votes

Savory Ham, Cheese and Sage Waffles with Creamy Ham and Mustard Gravy

Keep warm this Winter with these Savory Ham, Cheese, and Sage Waffles. They are great for breakfast anytime, can be easily frozen, or make an outstanding breakfast for dinner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast/Brunch
Cuisine: American
Servings: 3
Calories: 768kcal
Author: Bernadette

Ingredients

  • For the waffles:
  • 2 cups baking mix or pancake mix (dry and liquid ingredients prepared according to package directions)
  • ½ cup finely diced cooked ham
  • ½ heaping cup finely shredded or grated sharp cheddar cheese
  • ½ tablespoon finely chopped sage
  • For the gravy:
  • ¾ cup heavy cream
  • 1 cup milk, divided
  • ¼ cup finely diced cooked ham
  • 2 tablespoons mustard (I used 1 tablespoon spicy brown and 1 tablespoon yellow)
  • 2 tablespoons cornstarch (or flour)
  • ¼ teaspoon chopped sage
  • Additional: garnish with shredded cheddar cheese and a sage leaf for decoration if desired

Instructions

  • For the waffles:
  • Preheat a Belgian waffle maker according to manufacturer directions. Prepare baking mix or pancake mix according to package directions, then fold in the cooked ham, cheese and sage. Pour about 1 cup of the mixture into the preheated waffle iron and cook until steaming begins to slow down, 5-8 minutes. Carefully lift the lid and check the waffle, cook for 1 more minute if necessary. Repeat with remaining mix, keeping prepared waffles warm in a 200 F oven.
  • For the gravy:
  • Combine the heavy cream and ¾ cup milk in a small pot over medium heat. Stir in the mustard and sage and heat until steaming. Meanwhile, whisk together the remaining ¼ cup milk with the cornstarch or flour. Pour the mixture into the heated cream/milk once it is simmering, whisk consistently for about 1 minute. Turn of the heat and stir the the cooked ham. Gravy will thicken upon standing.

Nutrition

Calories: 768kcal | Carbohydrates: 63g | Protein: 24g | Fat: 46g | Saturated Fat: 23g | Monounsaturated Fat: 1g | Cholesterol: 144mg | Sodium: 1816mg | Potassium: 314mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1995IU | Vitamin C: 6.7mg | Calcium: 422mg | Iron: 2.8mg

Appetizers and Soups

Main courses

Side dishes

Desserts

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let's Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our .

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.