Another night of what to do for dinner? Had the sausage but no onion or peppers, so a quick look around and I came up with this idea which came out quite well.
Ingredients for Pasta with sausage, spinach and tomatoes
8 sweet sausage
1 pound bag frozen spinach well drained and chopped
1 can diced tomato well drained
1 pound pasta your choice
3 -4 garlic cloves sliced
1 Tbs hot pepper flakes
1 cup reserved pasta water or
1/2 cup chicken stock
Olive oil
Directions for pasta, sausage, spinach and tomato
In a large fry pan cook and brown the sausage. Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.
Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.
Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly. If it looks to dry add some of the pasta water, chicken stock or more Olive oil.
Another of those full of leafy green stuff, make you feel good your eating right, recipes. At least this one has a “little bit of meat on the bone.” 3 paws for the effort and let’s get a luau going!
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1 pound bag frozen spinach well drained and chopped
1 can diced tomato well drained
1 pound pasta your choice
3 -4 garlic cloves sliced
1 Tbs hot pepper flakes
1 cup reserved pasta water or
1/2 cup chicken stock
Olive oil
Instructions
In a large fry pan cook and brown the sausage. Once cooked let the sausage rest for 10 -15 minutes before cutting into coin slices.
Cook the pasta and while the pasta is cooking put the sausage back into the fry pan add the spinach tomato and garlic and about 8 Tbs Olive oil and cook until garlic is softened and the other ingredients are heated through.
Drain the pasta, add back to the pot then add all the other ingredients and stir to combine thoroughly. If it looks to dry add some of the pasta water, chicken stock or more Olive oil.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center. It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time. Like many recipes the origins are muddied and the exact recipe up for debate.
The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end the cooking process flap side down.
You can use any number of flavorings to use in the butter, the choice is yours.
Chicken Kiev Compound Butter Ingredients and Directions
This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.
1/4 pound butter softened to room temperature.
Juice of 1/2 a lemon
1 clove garlic finely diced
1 tsp dried tarragon
1 tsp dried parsley
1 tsp salt
1 tsp pepper
In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
compound butter ingredients
compound butter log
Chicken Kiev Ingredients
1 chicken breast per person, butterflied and pounded thin
2 Tbs compound butter per breast
2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
Flour seasoned with salt and pepper
Panko bread crumbs
Salt and pepper
Cooking oil
Directions for Chicken Kiev
The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.
Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.
Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.
Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.
Preheat oven to 350°
Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
In a frying pan with about 1/2 inch of oil brown the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
The Official Taste Tester
If it’s chicken I’m in !!!! 5 paws for détente and the chicken
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Chicken Kiev1 chicken breast per person, butterflied and pounded thin
2 Tbs compound butter
2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
Flour seasoned with salt and pepper
Panko bread crumbs
Salt and pepper
Cooking oil
Instructions
Compound Butter
In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
Directions fro Chicken Kiev
Preheat oven to 350 degrees
The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
Notes
Make extra butter and place small coins on top of chicken when serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Some say sauerbraten is the national dish of Germany. I’m not so sure about that but it is one of my favorites. “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany. This one can be cooked in either the oven or your Crock Pot. Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast.
I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up. We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night. A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors). So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal.
So although the cubbards are getting bare we still can manage a few interesting meals.
Marinade for Sauerbraten
This is one of those recipes that you can certainly experiment with. If you like it more sour, you can leave it to marinade for a longer period of time.
This recipe calls for the marinade to be around 24 hours and is not refrigerated. If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours.
1 qt water brought to a boil
½ – 1½ cups vinegar (depending on how sour you want to make it)
8 peppercorns
2 thick slices of lemon
4 whole cloves
2 bay leaves
6 juniper berries
1 onion thinly sliced
1 5-6 pound bottom round
1 clove garlic thinly sliced into slivers
Once the water is brought to a boil add all the rest of the ingredients and let the mixture steep for 10 – 15 minutes while it cools slightly.
While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
Ingredients for Sauerbraten
1 piece bottom round marinaded
2 -3 Tbs flour
2 Tbs fat or vegetable oil
1 onion diced
2 cups strained marinade
3 Tbs stewed tomtoes
2 tsp paprika
2 Tbs brown sugar
6 – 12 ginger snaps
1 Tbs gravy master (optional)
2 Tbs butter and flour to form a roux (optional)
Sour cream (optional)
Directions for Sauerbraten*
Preheat oven to 350°
Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ – 4 hours until edges of meat fall off easily.
When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.
Serve with Kartoffelkloesse or mashed potatoes, and red cabbage.
*This recipe can also be made in the slow cooker, follow all directions but allow at least 6 – 8 hours for the meat to cook.
Oktoberfest could become my favorite time of year, I’ll give it 5 paws.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
½ - 1½ cups vinegar (depending on how sour you want to make it)
8 peppercorns
2 thick slices of lemon
4 whole cloves
2 bay leaves
6 juniper berries
1 onion thinly sliced
1 5-6 pound bottom round
1 clove garlic thinly sliced into slivers
Ingredients for Sauerbraten
1 piece bottom round marinaded
2 -3 Tbs flour
2 Tbs fat or vegetable oil
1 onion diced
2 cups strained marinade
3 Tbs stewed tomtoes
2 tsp paprika
2 Tbs brown sugar
6 - 12 ginger snaps
1 Tbs gravy master (optional)
2 Tbs butter and flour to form a roux (optional)
Sour cream (optional)
Instructions
Instructions for Marinade
Bring the quart of water to a boil add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.
While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
Directions for Sauerbraten
Preheat oven to 350°
Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ - 4 hours until edges of meat fall off easily.
When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.
Notes
If you are going to marinade more than 48 hours refrigerate after 24 hours.
Serve with Kartoffelkloesse or mashed potatoes and red cabbage
This recipe can also be made in the slow cooker, but allow at least 6 - 8 hours for the cooking process on high.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
