Chicken Sausage and Wild Rice Stuffed Peppers

Prep Time: 20-25 Minutes
Cook Time: 45 Minutes
Servings: 4

Ingredients

• 4 red or orange bell peppers
• 1 lbs chicken sausage
• 1/4 cup sliced white mushrooms
• 1 cup dry wild rice
• 2 sprigs rosemary - finely chopped
• 1 tbs margarine or butter
• 2 cups baby spinach
• 1/4 cup feta cheese
• panko bread crumbs
• olive oil
• salt and pepper

Preheat over to 350 degrees. Add the wild rice, butter/margarine and 1 1/4 cups water to a medium sauce pan. Heat to a boil, stir once and cover with a tight fitting lid. Reduce heat to low and simmer for 13-15 minutes. During this time heat a saute pan on medium heat. Add a little olive oil and the sausage. Brown the sausage, about 5 or 6 minutes. Add the mushrooms and rosemary and cook for 3-4 minutes. Turn heat to low and add the spinach. Cover with a lid. When the rice is done add it and the feta to the sausage mixture and toss well. Cut the very top off of the peppers and remove the seeds and core. Stuff each pepper with the sausage mixture and sprinkle with the bread crumbs. Lightly drizzle with olive oil. Place the peppers open-side-up in a 9x9 baking dish with enough water to just cover the bottom. Place in a oven preheated to 350 degrees. Bake for 45 minutes. Enjoy!

Chicken Thigh with Tomato Vodka Sauce

This is a pretty easy sauce I came up with using very common ingredients. You can really spice this dish up with the amount of red chili flakes you use. Mix it up using the ingredients you have around like squash or artichokes. If you use something other than chicken thighs cook the meat separately and add towards the end as other meats will dry out. Have fun and enjoy!

Prep Time: 10-15 Minutes
Cook Time: 20-30 Minutes
Servings: 3-5

Ingredients

• 3-4 chicken thighs
• 2 strips of smoked bacon - cut in half
• 1 - 28 oz can whole peeled tomatoes
• 1 small yellow onion - diced
• 1 green pepper - diced
• 2-4 cloves of garlic depending on size - finely minced
• 1/2 lbs crimini mushrooms - quartered
• 4-5 leaves fresh basil
• small bunch of fresh Italian parsley
• 1.5 oz vodka (about a shots worth)
• 1/4 cup sour cream
• Pinch of red chili pepper flakes
• Olive oil
• Salt and pepper
• Parmesan cheese
• Enough of your favorite pasta or rice for 3-5 people

Lay the bacon strips flat in a cold deep saute pan. Slowly heat the pan to a medium low setting to let the fat render out of the bacon. I few drops of olive oil will help this process. Remove the bacon and place on paper towels to dry when it is done and crispy. Turn the heat on the pan to medium high and add some olive oil. Cut the thighs into 4 oz pieces or roughly the size of a deck of cards. Season the meat with salt and pepper. Place the thighs in the pan and brown each side for 2-3 minutes. Add the onions, peppers and garlic. Add the garlic last as the onions and peppers will cool the pan down. You don't want your garlic to burn. After the mixture has sauteed for a few minutes add the mushrooms and the red chili pepper flakes. Saute all of this including the chicken for 4-5 minutes or until the vegetables are soft and the chicken is no longer pink. Now, drain the tomato sauce from the can into your pan. Using your hands break up the whole tomatoes into bite size chunks and place in pan with everything else. Roll the herbs into small tight balls and give a rough chop. Add these to the pan as well. Cut the bacon from earlier into small pieces and add back to the pan. Add the vodka and sour cream and stir until thoroughly mixed. Salt and pepper to taste. Turn heat to low and simmer while preparing your pasta or rice.

Cook your favorite pasta or rice using the instructions on the box. Add sauce to pasta or rice as soon as it is finished as to let the base absorb the sauce. Garnish with Parmesan. Enjoy!

New England Clam Chowder

Clam chowder is always good, but it's especially great after a cold winter day. This is an easy soup to make with ingredients on hand or making a special trip to the market for fresh clams. Enjoy!

-Tyler

Prep Time: 20-30 Minutes

Cook Time: 20-30 Minutes

Servings: 6-8

Ingredients

Using canned clams

• 3 – 6.5 oz cans minced claims

Using fresh clams

• 6-8 lbs fresh clams (10 clams per person)
• ¼ cup clam juice

Both

• 4-6 strips smoked bacon
• 3 stalks celery – rough chop
• 3 carrot sticks – fine chop
• ½ yellow onion – fine chop
• 2-3 large russet potatoes - cubed
• 1 quart fat free half and half
• ¾ cup unsalted butter
• ¾ cup all-purpose flour
• water
• salt and pepper
• extra-virgin olive oil
• parsley for garnish

Place bacon is a large deep non-stick pan with just a little bit of olive oil. Make sure the pan is cold. Slowly heat the bacon until crisp. Remove the bacon from the pan and dry on paper towels. Do not discard the bacon fat from the pan. Place the potatoes, celery, onion and carrots in the same pan you cooked the bacon in. If using canned clams drain the juices from the clams directly into this same pan reserving the clams for later. If using fresh clams add the clam juice to the pan. Add enough water to the pan to cover the vegetables. Turn heat to a medium setting and simmer until the potatoes are fork tender.

In a large stockpot (preferable enameled cast-iron) melt the butter over medium-low to medium heat. Whisk in the flour slowly making sure it does not clump. Keep whisking for a few minutes to cook out the “flour” taste. Slowing add the half and half continuously whisking while letting the temperature of the milk rise. After about 5 minutes the mixture will begin to get thick and creamy.

If you are using canned clams you can now mix the vegetable mixture included the water with the milk mixture. Add the crumbled bacon and clams and heat until the clams are heated through. Season to taste with salt and pepper. Pour the soup into bowls and garnish with a little parsley and a few drops of olive oil.

If you are using fresh clams, add the clams to the vegetable mixture and cover. Let the clams steam until they open up, 4-5 minutes. Remove the clams. Mix the vegetables including the water with the milk mixture. Add the crumbled bacon. Season to taste with salt and pepper. To serve place 8-10 clams (including shells) in a bowl. Pour the chowder over the top. Garnish with a little parsley and a few drops of olive oil.

BBQ Pulled Pork Pizza



This bbq pulled pork pizza is perfect for entertaining friends or for the family. The two pizzas are easily enough for 4 adults. Feel free to substitute or add any ingredients you want. This will make a perfect pizza every time!

-Tyler

Prep Time: 20-30 Minutes
Cook Time: 4-6 Hours
Servings: 4-5

Ingredients

Dough

• 1 package dry active yeast
• 1 tsp sugar
• 1 cup tepid water
• 1 tbs salt
• 2 tbs extra-virgin olive oil
• 3 cups all-purpose flour (unbleached)

Pork

• 1-2 lbs boneless pork loin roast
• 1/2  bottle of your favorite dark beer
• 3-4 cloves of garlic
• 3 tbs barbecue sauce
• salt and pepper

Toppings

• 1/2 cup barbecue sauce
• thinly sliced red onion
• cilantro
• 6 oz queso fresco cheese
• 1 lime

To make the dough gently mix together the water, sugar and yeast and let sit until the yeast activates, about 5-10 minutes. Using a stand mixer add the oil and salt. Mix on low using a dough hook. Slowly add the flour until the mixture starts to form a ball. Turn the mixer to a medium speed and knead the dough. Stop mixing periodically and clean the dough off of the hook at the same time checking the dough for consistency. You want to dough to soft and pliable but not sticky. Add more flour a little at a time if it is too sticky and water if its too dry. Once the dough is completely incorporated and leaves the sides of the bowl clean transfer to a glass bowl lined with olive oil and coat the dough. Cover with plastic wrap and let sit in a warm place until the dough doubles in size (1-2 hours).

To make the pork generously salt and pepper the meat. Rub the fat side of the meat with the barbecue sauce. Place the meat fat side up in a slow cooker. Pour the beer around the meat. Smash the cloves of garlic and place in the beer. Set the cooker on low for 5-6 hours or until the temperature of the meat is between 160°F-170°F. Let rest for 5-10 minutes then shred.

Preheat an oven and pizza stone to 500°F or as hot as your oven will go. Flour a pizza peel and roll out half of your dough to around 1/4". Fold over 1/4-1/2" of the outside of the dough to create a "crust." Loosen the pizza on the peel by shaking the peel. If the pizza does not come loose add more flour under the dough. The pizza should slide easily. Using the back of a spoon spread 1/2 the barbecue sauce over the pizza reserving a little to drizzle after baking. Place half the cheese and onion on top of the sauce. Lastly, place the pulled pork on top. Use enough to cover the pizza (it will be less the half of the total roast). Slide the pizza into the oven and bake for 9-10 minutes or until the dough is brown and the sauce is bubbly. Remove with you pizza peel and let stand for 2-3 minutes or until the sauce is cool enough to eat. Top with chopped cilantro and the juice of half a lime. Repeat with the second half of the ingredients. Enjoy!