Potato Kielbasa Skillet

Hey Fam, No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect during this Coronavirus Quarentine when you're home and NEED to eat something different...Check it out!

INGREDIENTS:

1 pound red potatoes (3-4 medium), cut into 1-inch pieces

3 tablespoons water

 2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 cup chopped onion

3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled

DIRECTIONS:

1.Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain.

2,Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender.

3.Add potatoes; cook and stir until lightly browned, 3-5 minutes.

 Stir in brown sugar mixture; bring to a boil.

 Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally.

Stir in spinach until wilted. Stir in bacon.

Test Kitchen Tips •Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. •Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads. •These skillet dinner recipes will blow your mind. 

ENJOY!  Eat well my friends and stay inside...Flatten the curve!

Cranberry Chicken Margarita

Here is a recipe for those of you stuck inside that want to do something different...(I hope you can find the meat and the ingredients...Where I live...Chicken is getting very difficult to find!)


INGREDIENTS:

6 boneless, skinless chicken breast halves

 2 tablespoons olive oil

Coarse salt

1 small garlic clove, minced

1 cup Ocean Spray® Whole Berry Cranberry Sauce

 3 tablespoons tequila

1 teaspoon lime juice

1& 1/2 tablespoons chopped cilantro Lime wedges


DIRECTIONS:


Slice breasts in half horizontally.

 Pound with a meat mallet or rolling pin to about 3/8-inch thickness.

Heat oil in a large skillet over medium heat.

Add chicken and cook until lightly browned, about 3 minutes per side.

Remove chicken to a warm serving platter and sprinkle lightly with coarse salt.

Cover loosely with foil; keep warm until serving time.

Add garlic to skillet and cook over low heat 1 minute.

Stir in cranberry sauce and tequila; bring to a boil.

Reduce heat. Simmer 5 minutes or until sauce is thickened, stirring occasionally.

Stir in lime juice and cilantro.

Spoon some of the sauce over chicken.

Sprinkle with additional cilantro, if desired.

Serve immediately with remaining sauce, lime wedges and coarse salt. (Makes 6 servings. )


There, Enjoy...Eat Well My Friends...Stay Home, Stay Safe and Flatten the curve!

Herby Pasta with Garlic and Green Olives

When all else fails, just make pasta. Classic spaghetti and meatballs. Stuffed shells. The creamiest mac and cheese ever, or this...Herby Pasta with Garlic and Green Olives.

Dishes that rely on a quick sauté to bring out garlic's bright side, like this herb-laced riff on aglio e olio, require planning and vigilance—you need to have all your other ingredients at the ready to cool down that pan and not let the garlic get acrid and burnt. Also, feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well)


INGREDIENTS:

•12 oz. pappardelle or other wide noodle

•Kosher salt

•1/4 cup extra-virgin olive oil, plus more for drizzling

 •8 garlic cloves, smashed

•1 cup finely chopped parsley

•1 cup pitted Castelvetrano olives

•1/4 tsp. crushed red pepper flakes

•3 Tbsp. unsalted butter, cut into pieces

•1 cup basil leaves

•2 tsp. fresh lemon juice

DIRECTIONS:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.

Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.

Divide pasta among bowls and drizzle with more oil.


Enjoy!  Eat Well My Friends!